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Win Pop Chart Lab's "Constitutions of Classic Cocktails" Poster

Shochu!

squidopus at 10:14PM on 02/10/12

From Serious Eats

Seriously Delicious Holiday Giveaway: Korin Knife

My cheap Kiwi knife from my Chinese supermarket. It's unbelievably affordable and gets the job done with chopping veggies! :)

squidopus at 6:51PM on 01/02/12

From Serious Eats

Seriously Delicious Holiday Giveaway: The Sriracha Lover's Ultimate Gift Pack

Fried Chicken, Tonkatsu, wonton noodles, and pho!!

squidopus at 8:44PM on 12/01/11

From Serious Eats

How to Turn an iPad into an iDish

Why would anyone want to do this? It's has no practicality and will damage the screen! It's also really gross...

squidopus at 5:28PM on 07/27/10

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squidopus got 80% correct on Quiz: How Much Do You Know About Sushi?

Quiz posted by Joan Fang, June 21, 2010 at 7:30 PM

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squidopus got 60% correct on Quiz: How Much Do You Know About Ramen?

Quiz posted by Joan Fang, June 1, 2010 at 9:00 PM

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Recent Comments

From Drinks

Win Pop Chart Lab's "Constitutions of Classic Cocktails" Poster

Shochu!

squidopus at 10:14PM on 02/10/12

From Serious Eats

Seriously Delicious Holiday Giveaway: Korin Knife

My cheap Kiwi knife from my Chinese supermarket. It's unbelievably affordable and gets the job done with chopping veggies! :)

squidopus at 6:51PM on 01/02/12

From Serious Eats

Seriously Delicious Holiday Giveaway: The Sriracha Lover's Ultimate Gift Pack

Fried Chicken, Tonkatsu, wonton noodles, and pho!!

squidopus at 8:44PM on 12/01/11

From Serious Eats

How to Turn an iPad into an iDish

Why would anyone want to do this? It's has no practicality and will damage the screen! It's also really gross...

squidopus at 5:28PM on 07/27/10

From Serious Eats

Seriously Asian: Jumuk-Bap

@ NWcajun
Actually Chichi's soondubu paste is a lot different from Gochujang since gochujang is made from glutinous rice powder and fermented soybeans so it's sweeter and it is more of a thickening agent. The soondubu paste is basically just fish sauce, soy, and red pepper flakes so it's used to add a salty, spicy element, not sweet. I've seen many recipes calling for gochujang for soon dubu jjigae which is a big no-no since it will make the stew too sweet.

squidopus at 8:26PM on 01/10/10

From Recipes

Seriously Asian: Thai Curries, Part One: Lobster in Yellow Curry Sauce

mmm tomalley-enriched curry! the recipe sounds so delicious! but being thai myself, i don't think adding cayenne would be a good substitute for curry powder. and i also suggest adding 1-2 tablespoons of fish sauce and palm sugar, and not adding any water since Thai curries are supposed to be a rich. thick sauce. but i'd still love to eat your curry and pour some lobster brains over hot, jasmine rice!

squidopus at 5:21PM on 11/08/09

From Recipes

Seriously Asian: Korean Soondubu Jjigae (Soft Tofu Stew)

Great post! Soon dooboo is the perfect bubbling bowl of spicy umami goodness! I want to buy a Korean clay pot, but do I need to season it like a wok or cast iron skillet? and is there any proper way to clean it? oh and one more thing, what's your favorite stock to use for soon dooboo because i made it one time with anchovy broth and it was too bland.

squidopus at 5:15PM on 11/08/09

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squidopus got 80% correct on Quiz: How Much Do You Know About Sushi?

Quiz posted by Joan Fang, June 21, 2010 at 7:30 PM

From Serious Eats

squidopus got 60% correct on Quiz: How Much Do You Know About Ramen?

Quiz posted by Joan Fang, June 1, 2010 at 9:00 PM

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About squidopus

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Favorite foods: Pad Ka Prao Moo Sapp (Thai ground beef stir fried with chili and basil), Pad Kee Mao (same thing with flat rice noodles), Xiao Long Bao, Soon dooboo, Mabo Tofu, Mama Noodles, anything umami!

Last bite on earth: Beef and Kimchi Soon dubu with a bowl of hot rice and plate of raw crab!