tag:blogger.com,1999:blog-5033911317027369900.post3888411348554057546..comments2008-08-12T16:18:45.862-07:00MyEpikoreanhttp://www.blogger.com/profile/00706202009649995544noreply@blogger.comBlogger7125tag:blogger.com,1999:blog-5033911317027369900.post-19446420830081429742008-08-12T16:18:00.000-07:002008-08-12T16:18:00.000-07:00wow. this is wonderful. I have been making kimchi all summer (though I am sure not authentic) and this would be a great use.maybelles parentshttp://www.blogger.com/profile/16658578052191010931noreply@blogger.comtag:blogger.com,1999:blog-5033911317027369900.post-4675850873315469332008-05-16T13:41:00.000-07:002008-05-16T13:41:00.000-07:00I love the fusion of Korean and Southwest, two of my favorite spicy's! Chorizo and kimchi - holy toledo! and the picture is intriguingly mysterious at the side angle.foodhoehttp://foodhoe.comnoreply@blogger.comtag:blogger.com,1999:blog-5033911317027369900.post-87782840081534265122008-05-15T19:07:00.000-07:002008-05-15T19:07:00.000-07:00These sound really interesting. I will have to see if I can find some sweet brown rice flour.Kevinhttp://www.blogger.com/profile/07795596315329913917noreply@blogger.comtag:blogger.com,1999:blog-5033911317027369900.post-53200161171215099072008-05-15T18:32:00.000-07:002008-05-15T18:32:00.000-07:00Hi Andra! <BR/>Thanks! I'm very flattered! I am working on an ingredient dictionary to explain some basic ingredients. I also try and include notes in italics in my recipes to help explain which hot pepper pastes to get or the difference between Japanese and Korean perilla leaves. If you ever have any questions, please feel free to email me. <BR/>Cheers,<BR/>Cathy :)MyEpikoreanhttp://www.blogger.com/profile/00706202009649995544noreply@blogger.comtag:blogger.com,1999:blog-5033911317027369900.post-4134599841558331912008-05-15T07:01:00.000-07:002008-05-15T07:01:00.000-07:00hello! I just found your blog and I think I am in love LOL. I love Korean food and would love to learn how to make some of my favorites (and also find new favorites). I live in Northern Virginia; we have many Korean grocery stores (and restaurants) so I am lucky to have access to ingredients. I am not Korean, btw, so I need some hand-holding in terms of navigating ingredients. I plan on looking at your archives. So far I am very impressed and happy that I found you. Thank you for your efforts. You have a new fan.<BR/><BR/>andraAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-5033911317027369900.post-9601331669099836182008-05-14T23:16:00.000-07:002008-05-14T23:16:00.000-07:00Thanks David!!! I love your food blog and have been itching for the opportunity to make your devil food cake. It's top on my list of desserts to bake!MyEpikoreanhttp://www.blogger.com/profile/00706202009649995544noreply@blogger.comtag:blogger.com,1999:blog-5033911317027369900.post-54965753015722253892008-05-14T23:04:00.000-07:002008-05-14T23:04:00.000-07:00Those are beautiful pancakes! And you grind your own rice flour...must try that sometime.Davidhttp://www.davidlebovitz.comnoreply@blogger.com