EPT<3
FoodCraft - Bulgogi - Page 2
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Smix
United States4549 Posts
<3 | ||
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zappa372
Chile365 Posts
So I buy it for approx 26 USD D: | ||
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MsMeepz
3 Posts
Awesome blog and layout! Keep more coming pleeaasssee! | ||
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TheSubtleArt
Canada2527 Posts
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mark05
Canada807 Posts
:D | ||
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Dubzex
United States6994 Posts
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Synwave
United States2803 Posts
5 stars good TL person! | ||
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TurpinOS
Canada1223 Posts
Will let people know how it goes, but from what Ive read everything looks perfect. + Show Spoiler + For the spicy version of this, fresh chili peppers or chili paste ? | ||
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Cfood
United States46 Posts
On September 22 2011 03:23 HackBenjamin wrote: Are you planning on making any kind of StarCraft themed meals? I bet you could make some cool looking Baneling Bites with a brussel sprout. I didn't really think about it, but I can. "Baneling Bites" make me think of jalapeno poppers more then brussel sprouts but I could give that a try. I like to experiment. :D On September 22 2011 03:39 Slithe wrote: Random question, are you a self taught cook, or did you learn from somebody else? I am mostly self taught. When I was young, I used to watch my grandmothers cook for fun. I found the whole process fascinating. That and a natural love for food (I was a bit chubby growing up ^^) was the driving force behind learning how to cook for myself. Plus my mother has been single for most of my life and works all the time, so I also wanted to learn how to cook to make her life easier. On September 22 2011 04:42 Dubzex wrote: I want to try the recipe this weekend, but I was wondering if a Bosc Pear can be found at a regular food market or do I need to go to an Asian specialty store for it? Bosc Pears are native to the United States. You can normally find them in your average American grocery store. They are the brown, curvy pears compared to the regular green ones that are more round. They also have a really long season because they are grown in the north western United States where there is a very temperate and less seasonal climate. They are in season from September to May. But don't fret if you can't find them. Regular pears or an Asian pears work just fine too. On September 22 2011 05:44 TurpinOS wrote: For the spicy version of this, fresh chili peppers or chili paste ? Chili paste is actually what I prefer to use for this recipe. The fact it's a paste allows it to break down and mingle the marinade very easily. Add it right before you add the sesame seeds and oil. You can try to use chili peppers if you want. I personally haven't tried to use the whole pepper but I don't see why it won't work. The flavor might be a bit weaker in the meat but it should still be there. I would probably add them chopped/sliced peppers with the vegetables considering it's just lending a flavor, similar to the role of the pears. | ||
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eviltomahawk
United States11135 Posts
I'm definitely bookmarking this page. I love bulgolgi, and perhaps I might find some time in college to attempt cooking it. I once tried to make bibimbap, and I was relatively successful with it. However, I bought my bulgolgi from Costco, so it tasted kinda cheap. | ||
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GreyArrow
United States157 Posts
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Attakijing
United States693 Posts
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endy
Switzerland8970 Posts
I'm a food specialist but never found the motivation to take all the pictures and write my recipes on TL  5/5 | ||
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Horse...falcon
United States1851 Posts
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blahz0r
3030 Posts
5/5  | ||
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fallore
United States143 Posts
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kidd
United States2848 Posts
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Grettin
42383 Posts
5/5 and give us more! | ||
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SpoR
United States1542 Posts
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Ack1027
United States7873 Posts
About the garlic thing, sorry to say but both your generational ' family secrets ' are pretty widely and commonly known by all cooks or even laypeople who've seen shitty food network shows. Looking forward to the other ones! | ||
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