This recipe calls for Asian Yam. This is not to be mistaken for what gets marketed as ‘yam’ in the US. Despite popular belief, both the yellowy sweet flavored potato that is labeled ‘sweet potato’ and the orange fleshed extra sweet flavored potatoes named ‘yam’ are both just that, sweet potatoes. The cousin of the good-ole reg’ya’la […]
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Have you ever tried your hand at making hash browns from scratch, but found the results to be less than ideal? Perhaps the outside of the hash browns look okay, but on the inside it’s nothing but a starchy undercooked mess. I’ve seen this more than I’d like to admit. Fortunately, there are steps you […]
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I am absolutely addicted to the banchan of Korean cooking! These fantastic little ‘snacks’ are a staple part of every bapsang meal, usually easy to make, and each unique. So far I have been able to make dubu jorim (braised tofu), kongjang (braised soybeans) and kkakdugi (radish kimchi), but this one, gamja jorim, holds a […]
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I know eating a moose’s heart will be a brand new idea for many, or most, of our viewers. Hopefully it’s mere mention has not already caused you to click to something else… and as you are now reading this sentence I can see that it hasn’t, and I am very grateful. Thank you. So […]
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I really have no idea why I was suddenly inspired to make a soup among all things. If you know anything about me at all, it’s that I have a hard time getting excited by the thought of a bowl of soup being plopped down in front of me, so please forgive me for that. […]
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