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Thu, Jan. 10th, 2008 03:50 pm
oyceter: Pea pod and peas with text "peas please" (peas)
[personal profile] oyceter
I think both my current mainlining of kdramas and actual, home-cooked Chinese food for Thanksgiving and Christmas have gotten me into an Asian comfort food kick.

Prior to that, I was on an American comfort food kick and craving mac and cheese, pie, casseroles, more pie, burgers, chocolate cream pie, corn dogs, and even more pie.

Currently, I have been eating a lot of ramen (my favorite is butter corn, sometimes sans butter); Chinese bentos with their wonderful sides of stir-fried cabbage, tea eggs, seaweed, and dofugan; zhajiangmien; garlicky pea shoots; chicken and salty fish fried rice; dumplings (pot stickers and boiled); and jook. I think if it weren't winter, I would also be craving pearl milk tea. Aaand now that I mention it, I want hot pearl milk tea and hot grass jelly, though all the places with hot grass jelly here aren't so great.

I also want but have not yet eaten: zhajiangmien, jjajangmyeon, Korean spicy tofu stew, bibimbap, onigiri and/or yaki onigiri, Japanese-style curry, my mom's spicy eggplant, beef noodle soup, onion pancakes, pa jun, okonomiyaki, tuna and corn crepes, pretty much any donburimono, and I wouldn't turn down pie either.

I keep meaning to write something about class and comfort food and race, but my brain is dead today. So instead, tell me what comfort food you have been craving lately!
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(no subject)

Fri, Jan. 11th, 2008 06:53 am (UTC)
Posted by [identity profile] redbrunja.livejournal.com
Well, presumably. I know that a lot of people say rice is hard to cook, and need to measure and have special pots. (I didn't know people had seperate pots to cook rice in... for a while. I was always something I found unneeded.)

And I have never used rice rise water for my face because we don't rise our rice. *blushes* Is that taboo?

And now that I know what pearl tea is, is sounds quite tasty.

(no subject)

Fri, Jan. 11th, 2008 07:36 am (UTC)
ext_12512: Hinoe from Natsume Yuujinchou, elegant and smirky (Default)
Posted by [identity profile] smillaraaq.livejournal.com
Nah, it's not taboo, you just get a little better flavor and texture if it's rinsed (and ideally soaked for an hour or so before cooking), but it's a very subtle sort of difference -- if I'm in a serious rush I won't always bother and it's still perfectly edible and tasty. :)

Mmmm, rice.

(no subject)

Sun, Jan. 13th, 2008 06:17 am (UTC)
Posted by [identity profile] redbrunja.livejournal.com
Hmmm, home cooking. I really need to come over to your house sometime and get you to make me food.

Randomly, how did you get from Hawaii to DC? That's quite a huge shift in location.

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