Lynne Viescas New York Joined November 6, 2014 Lynnjamin's Korean food fan interview Occupation: Geologist Interests: Cooking, biking, studying interesting things
Food fanatic. I love making food, eating food, sharing food, shopping for food, and just plain thinking about food.
"Cook’s Science just posted a great article on the science of fermenting cabbage at http://www.cooksscience.com/articles/experiment/understandin…" — Oct/16
"Totally different grains. That’s the way to think about the difference between sweet rice and short grain rice. Sweet rice is not sweet. It i…" — Jun/16
"Thank you for all you have done for us, Maangchi. You opened a world of food to us. The friendships I have made by cooking these dishes for people …" — Apr/16
"Hot pepper paste a complex fermented product made from peppers, among other things. Red pepper flakes are just dried, flaked peppers.
Attachments:…" — Apr/16
"Here’s my opinion, from someone who tried to make it work without K-pepper flakes once: The variey of peppers used to make Korean hot pepper fl…" — Mar/16
"And the bottle of sauce you bought is some sort of chogochujang. Here is something that was discussed here, with a nice recipe too. It might be just…" — Mar/16
"How do you like soymilk? Its easy to make, especially since you have a Korean market nearby to buy good soybeans. Misugaru would be so tasty mixed w…" — Mar/16
"Hi! I did the exact same thing a few years ago when I was in your spot. The powder is not used very often in cooking, so here’s what I did so …" — Feb/16
"@Oxide, thanks for the tips. This is exactly what I was hoping my post would generate. I will definitely order those non-GMO beans you suggest. I h…" — Jan/16
Lynnjamin on the forum
Nice article on the Science of Kimchi
"Cook’s Science just posted a great article on the science of fermenting cabbage at http://www.cooksscience.com/articles/experiment/understandin…" — Oct/16Reply To: Songyeon and flour types : Mochiko and Frozen Short Grain Rice Flour
"Totally different grains. That’s the way to think about the difference between sweet rice and short grain rice. Sweet rice is not sweet. It i…" — Jun/16Reply To: Can I use it for Samgyetang?
"The package says samgyetang. Looks like you got a soup kit. And if that’s not ginseng, it’s the most authentic-looking replica I’ve…" — Apr/16Reply To: Maangchi in Globe & Mail
"Thank you for all you have done for us, Maangchi. You opened a world of food to us. The friendships I have made by cooking these dishes for people …" — Apr/16Reply To: Hot Pepper Paste vs Hot Pepper Flakes
"Hot pepper paste a complex fermented product made from peppers, among other things. Red pepper flakes are just dried, flaked peppers. Attachments:…" — Apr/16Reply To: How to use hot chili powder
"Here’s my opinion, from someone who tried to make it work without K-pepper flakes once: The variey of peppers used to make Korean hot pepper fl…" — Mar/16Reply To: Korean Pancake question
"Here’s my observation. What we know as “Korean Pancakes” encompasses a whole galaxy of entirely different dishes. Some are meant …" — Mar/16Reply To: Yun-O Hwe Muchim
"And the bottle of sauce you bought is some sort of chogochujang. Here is something that was discussed here, with a nice recipe too. It might be just…" — Mar/16Reply To: Misugaru
"How do you like soymilk? Its easy to make, especially since you have a Korean market nearby to buy good soybeans. Misugaru would be so tasty mixed w…" — Mar/16Reply To: How to use hot chili powder
"Hi! I did the exact same thing a few years ago when I was in your spot. The powder is not used very often in cooking, so here’s what I did so …" — Feb/16Reply To: Kimchi taste question: green leaf part is fizzy and tart
"I think you need to give it more time. It sounds like your kimchi is in the “crazy” stage between raw and ripe. You might notice how Maan…" — Feb/16Reply To: Home made soft tofu
"@Oxide, thanks for the tips. This is exactly what I was hoping my post would generate. I will definitely order those non-GMO beans you suggest. I h…" — Jan/16