Ah yes...you are welcome...

Not you.
:p
SmileWavy

It's ok, Dottore is my kudos agent. He takes 10% of all "thanks" and 15% of all "good job"s.

Of course I haven't yet figured out what I get out of the deal. But such is life with agents...

Anyone have a Zojirushi rice cooker? Those things are amazing. They can keep rice warm and properly moist for what seems like forever. I'm sure I've had a pot last close to a week before.
Expensive though, which is why in the past I've convinced roommates to buy them.

Oh, in that case...
:)

i have the same rice cooker. well, from the same company. it is a great unit.

makes great congee! (jook)

Does brown rice end up being sticky enough to eat with chop sticks, or does it turn out Uncle Ben-style? If only it would actually taste good, it would be one less healthy food my wife has to coerce me into eating. :D

jim, i got a bag of the shorter grain BR. i guess it is calrose..it is moderately sticky.

i am liking it. i took the tip above, and use my stockpot to cook a huge pile. then i baggie it up for the week. it is working out nicely.

Thanks vash. I'll tell my wife about this and give her the option of making me eat awful brown (but at least sticky) rice. Ack! :D

Does anyone here it Kim Chee regularly like I do?

No.

I think someone one said Korean food is to food what military music is to music.

Or maybe I just made that up.

But I know of no one who voluntarily eats Korean food when there are alternatives.

i love kimchee. i just bought a jar yesterday.

i actually want to visit korea one day. not the crazy one.
the food is huge on flavor...HUGE. i like that.

Kimchi has effervescence which I love, plus I need it spicy. I'll add SRIRACHA to it which is the only good chili sauce ever made.
http://www.asianfoodgrocer.com/img/p...a_sauce_lg.jpg

Yes it's huge on flavour.

Only problem is there are only two flavours: garlic and chili.

i was forced to eat wheat bread as a kid and now hate it. it seems that things i was made to eat as a kid i now hate.

+1 on the Sriracha.

But let me give you a really serious tip.

If you are ever feeling extravagent, go to your local Asian supermarket and score a jar of Lee Kum Kee Extra Hot XO Sauce.

It's outrageously expensive, and utterly sublime. (My supermarket keeps this stuff under glass, because it is seriously addictive and expensive, and people steal these jars otherwise.)

Here's a picture. Make sure to buy only the Extra Hot version with the small red chili peppers on the outside of the box.

And forget XO sauce from other manufacturers. It has to be Lee Kum Kee.


http://forums.pelicanparts.com/uploa...1239820416.jpg

Ex-room monkey #2 (the one from Beijing) is enthralled with Korean food. It is her favorite. In January she even stopped over in Seoul with her mother for 3 days on her way home from Beijing.

Congee is disgusting. 'Nuff said. RM # 2 would boil it on the stove for hours. We cook Uncle Ben's, other long grain, arborio (for risotto), short grain sticky white & basmati. That's enough.

Ian

Ian, congee requires goodies added to it. I love to add in some cucumbers marinated in hot garlic sauce, bean curd skin with mustard greens and soy beans, seawead and bean sprouts marinated in garlic & vinegar, and some thinly sliced pork. Mmmmmmm. :)

Sweet baby Jesus...you are very lucky to have her out of the house...

I know many tales of expatriates in Seoul throwing in the towel on an otherwise promising career because of the relentless horror of Korean cuisine.