May, 2018 ~ What did you make for dinner?

NormM wrote:Michelle, I suppose different spellings and pronunciations are due to the word is Korean and the spelling of that word is English. When it is spelled like it is pronounced, there can be a difference in opinion as to how to spell it in English.   Sort of like Arkansas and Kansas.  Arkansas was an Indian word mispronounced and spelled phonetically by someone who spoke French while Kansas was a different word from a different tribe and spelled by someone speaking English.

Crybaby wrote:

NormM wrote:Michelle, I suppose different spellings and pronunciations are due to the word is Korean and the spelling of that word is English. When it is spelled like it is pronounced, there can be a difference in opinion as to how to spell it in English.   Sort of like Arkansas and Kansas.  Arkansas was an Indian word mispronounced and spelled phonetically by someone who spoke French while Kansas was a different word from a different tribe and spelled by someone speaking English.

What is the correct or accepted pronunciation, Norm? Or how do YOU say it?

NormM wrote:

Crybaby wrote:

NormM wrote:Michelle, I suppose different spellings and pronunciations are due to the word is Korean and the spelling of that word is English. When it is spelled like it is pronounced, there can be a difference in opinion as to how to spell it in English.   Sort of like Arkansas and Kansas.  Arkansas was an Indian word mispronounced and spelled phonetically by someone who spoke French while Kansas was a different word from a different tribe and spelled by someone speaking English.

What is the correct or accepted pronunciation, Norm? Or how do YOU say it?

I have 4 Korean cookbooks and checked them all to see what they said. Three spell it Kalbi and one that was printed in Korea but edited by someone with a non Asian sounding name spelled it Galbi.

I suppose there was some confusion over spelling and pronunciation when Americans first started encountering Korean food some 35 or 40 years ago and some of those spellings have been carried down, but I think now the general consensus is it is spelled and pronounced with a K sound.  I could find no reference to a dish spelled Balbi.

UNCLE JIMMY wrote:Har har hardy har harrr!....
Tina made a boiled pork loin. LOL
Threw it in a dutch oven, s & p and onions, with water all day on low low covered.
She was out all day; I was in the yard and checking her car. Problem was, the roast was like 3 - 1/2 pounds.
I ate like a small saucer of pulled pork. Gave the rest to the next door neighbor.

UNCLE JIMMY wrote:She also, bought a whole Quiche.  Like Bubble Gut here, ( me ) really needs that! LOL

Crybaby wrote:A tip about putting glaze on a cake!    

Not so long ago, I read a tip about glazing a cake. I make rum cake, chocolate rum cake and now also make a similar cake with a lemon cake mix and lemoncello instead of rum, which turns out divine.  Normally, I wait until the bundt cake has cooled off after removing it from the bundt pan and then poke holes in the top to the middle of the bake so it will absorb the glaze, which I then spoon over the cake slowly. It takes a while and there's usually a lot of glaze sitting on the bottom of the cake, which is no big deal as it eventually gets absorbed into the cake.  

But the method I read about was a lot easier and it worked! I used my regular implement, a wooden BBQ dowel, to poke holes in the cake but this time I poked holes all over the outside and inside of the cake. Then I poured all the glaze into the now-cooled-off bundt pan and flipped the cooled cake back into the bundt pan on top of all that glaze, which then came up to about an inch from the "bottom" of the cake. Voila -- in a couple of hours, I checked that puppy and all the glaze was absorbed into the cake!  Worked like a charm and I'll do it all the time now. I thought I might have a hard time getting the cooled cake back into the bundt pan without it breaking but it wasn't a problem at all!  

Thought some of you might find this a handy tip as well!  

Michelle.... thanks. Im not much of a baker, but DD and Tina are. I will relay this to them.

UNCLE JIMMY wrote:

Crybaby wrote:A tip about putting glaze on a cake!    

Not so long ago, I read a tip about glazing a cake. I make rum cake, chocolate rum cake and now also make a similar cake with a lemon cake mix and lemoncello instead of rum, which turns out divine.  Normally, I wait until the bundt cake has cooled off after removing it from the bundt pan and then poke holes in the top to the middle of the bake so it will absorb the glaze, which I then spoon over the cake slowly. It takes a while and there's usually a lot of glaze sitting on the bottom of the cake, which is no big deal as it eventually gets absorbed into the cake.  

But the method I read about was a lot easier and it worked! I used my regular implement, a wooden BBQ dowel, to poke holes in the cake but this time I poked holes all over the outside and inside of the cake. Then I poured all the glaze into the now-cooled-off bundt pan and flipped the cooled cake back into the bundt pan on top of all that glaze, which then came up to about an inch from the "bottom" of the cake. Voila -- in a couple of hours, I checked that puppy and all the glaze was absorbed into the cake!  Worked like a charm and I'll do it all the time now. I thought I might have a hard time getting the cooled cake back into the bundt pan without it breaking but it wasn't a problem at all!  

Thought some of you might find this a handy tip as well!  

Michelle.... thanks. Im not much of a baker, but DD and Tina are. I will relay this to them.

Imelda HL wrote:We had a late and big brunch today, well, biscuit sausage and cheese ( again, leftover from the other day ), so this evening we were not too hungry, so I made some corn and cabbage soup with sausage for our supper

NormM wrote:We got a free pizza certificate in the mail a while back and i decided to use it today but out the door, I saw it expired on the 17th so stopped a the first pizza place I saw and got one from there instead.