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Korean Job Discussion Forums
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Novernae
Joined: 02 Mar 2005
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 Posted: Wed Apr 25, 2007 6:29 pm Post subject: |
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| VanIslander wrote: |
What I DON'T have in Korea but miss like hell:
- muffins !!
- sausages
- cheese and egg burritos |
Sausages:
1lb of ground pork
1tsp salt
1/4 tsp sage
1/8 tsp ginger
1/4 tsp nutmeg
1/4 tsp thyme
1/4 tsp paprika
2 oz water.
Mix the spices with the water, then mix into the pork. Make into patties. Finished...
We usually make up a batch and put the patties individually into those little 'Clean Bags' and freeze them. When we want one, we take it out, thaw it, and fry it up. You'll never have to miss sausages again.  |
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Milwaukiedave
Joined: 02 Oct 2004
Location: Goseong
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| Posted: Wed Apr 25, 2007 6:59 pm Post subject: |
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| I eat Special K Red Berries which you can find at CostCo. I love that stuff. |
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VanIslander
Joined: 18 Aug 2003
Location: Geoje, Hadong, Tongyeong,... now in a small coastal island town outside Gyeongsangnamdo!
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| Posted: Wed Apr 25, 2007 7:19 pm Post subject: |
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| Novernae wrote: |
| VanIslander wrote: |
| What I DON'T have in Korea but miss like hell...- sausages ... |
Sausages:
1lb of ground pork
1tsp salt
1/4 tsp sage
1/8 tsp ginger
1/4 tsp nutmeg
1/4 tsp thyme
1/4 tsp paprika
2 oz water.
Mix the spices with the water, then mix into the pork. Make into patties. Finished...
We usually make up a batch and put the patties individually into those little 'Clean Bags' and freeze them. When we want one, we take it out, thaw it, and fry it up. You'll never have to miss sausages again. |
I make spiced beef patties like that (without nutmeg, ginger), here in Korea.
It's good but it ain't no sausage. It's an approximate facsimile.
What I miss are real sausages! I used to make sausages too with my dad, but don't have the meat grinder or pork casing. Fried sausage with eggs, mmmm.
My dad sometimes sends me vacuum packed sausages. It was funny the time he sent over unsealed sausages that became moldy by the time they arrived! |
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formerflautist
Joined: 30 May 2006
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| Posted: Wed Apr 25, 2007 7:34 pm Post subject: |
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| An egg sandwich with lots of hot sauce and a little mayo. Plus a slice of white radish. |
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Novernae
Joined: 02 Mar 2005
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| Posted: Wed Apr 25, 2007 7:54 pm Post subject: |
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| VanIslander wrote: |
| Novernae wrote: |
| VanIslander wrote: |
| What I DON'T have in Korea but miss like hell...- sausages ... |
Sausages:
1lb of ground pork
1tsp salt
1/4 tsp sage
1/8 tsp ginger
1/4 tsp nutmeg
1/4 tsp thyme
1/4 tsp paprika
2 oz water.
Mix the spices with the water, then mix into the pork. Make into patties. Finished...
We usually make up a batch and put the patties individually into those little 'Clean Bags' and freeze them. When we want one, we take it out, thaw it, and fry it up. You'll never have to miss sausages again. |
I make spiced beef patties like that (without nutmeg, ginger), here in Korea.
It's good but it ain't no sausage. It's an approximate facsimile.
What I miss are real sausages! I used to make sausages too with my dad, but don't have the meat grinder or pork casing. Fried sausage with eggs, mmmm.
My dad sometimes sends me vacuum packed sausages. It was funny the time he sent over unsealed sausages that became moldy by the time they arrived! |
The nutmegless, gingerless recipe is what we made first, and I have to say it tasted more like the traditional breakfast (in the casings) sausages that I used to eat growing up. You're right, they're not the same as the ones in casings and I miss the crispiness, but you could probably get some casings here or order from some sausage making places. We had planned to order some but were so happy with how the patties turned out that we just left that idea for something we'll do when we get home. Try the recipe with pork and you might be more willing to accept the substitute for now. As for the grinder, we just get the butcher at our local store to grind the pork for us. We've even taken to using tenderloin, which makes an incredibly moist, tasty patty despite the lower fat.
So you haven't had trouble with the vacuum sealed sausages? That's great! I had a friend in Argentina who was sent a pie by surface mail. After 3 months in the mail, most of which would have been in un-air-conditioned offices in the 40 degree plus heat of the Argentine summer, nobody had any interest in discovering what the pie had once been.  |
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pharflung
Joined: 29 Mar 2007
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| Posted: Wed Apr 25, 2007 10:42 pm Post subject: |
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Well, what is this stuff labeled "FineSweet"?
That's the only English.
I am told it contains lactose, ie, milk sugar.
This I find incredible. Many Americans work hard to avoid lactose because of lactose intolerance. Yet Koreans are sprinkling it on their food, thinking artificial sweeteners are dangerous? |
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princess
Joined: 16 Jan 2003
Location: soul of Asia
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| Posted: Thu Apr 26, 2007 5:03 am Post subject: |
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| I may be American, but I just don't understand the whole cold pizza for breakfast concept VanIslander was talking about. I'd rather eat kimchi and rice for breakafast. No wonder the Koreans look disgusted when someone eats that cold pizza mess for breakfast. It's a faster way to the grave too. |
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princess
Joined: 16 Jan 2003
Location: soul of Asia
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| Posted: Thu Apr 26, 2007 5:19 am Post subject: |
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| Novernae wrote: |
I always start my day off with a nice cappuccino complete with late art made by my coffee geek husband who roasts the beans himself.
Then I move on to some fresh pseudo-sourdough bread that comes out of my oven with a nice crispy crust thanks to the no-knead super wet dough process. I usually top that with cheese or labneh.
OR
Some muesli with homemade plain yogurt. Sometimes with fresh fruit added.
OR
Raisin Bran with milk (until our stash runs out -- damn you costco!)
OR
Homemade blueberry muffins.
OR
When we are feeling like something big, often on the weekend, but usually only a couple of times per month, we have any of the following:
1) Pancakes (sometimes plain, or blueberry, all depending on our fruit stash, or buckwheat, or sourdough) with maple syrup, plain yogurt, apple juice and/or smoothy, and homemade breakfast sausage.
2) Hash browns, eggs (poached or fried), fresh (still warm) bread (sometimes with labneh or caper or pepper labneh), homemade breakfast sausage, apple juice and/or smoothy.
3) French toast, with maple syrup and homemade breakfast sausage, apple juice and/or smoothy.
I'm a food geek, my husband is a coffee geek, and we're both the first to admit that we're snobs about most anything that goes in our mouths. Very little that we make at home is not made from scratch, and when we get back home, most of what we eat will be grown and processed on our land. But we're happy and well fed! |
hahaha...There is nothing snobby about Raisin Bran. It's only cereal.  I used to work with a girl here in Korea who claimed to be a food snob and then she went out to KFC. Yeah right! |
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