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Anyone see the WWE Smack Down commercial on Fox? It's actually pretty good

Bianca Andreescu

Lean on Me is on Netflix. Makes me miss Nole round here.

Anyone like to cook and try different things?

I love Korean food and will attempt to cook some up this weekend. Billy, did you go with me to that Korean restaurant in Richmond? Can't remember if you did or not.

We usually do a dinner or two a month with my wife's best friend (since they were 5) and her husband. I suggested that we do something that we normally wouldn't cook. So I plan on making some beef and pork bulgogi (thinly sliced marinated meat), some banchan (side dishes). The banchan I plan on making is some cucumber kimchi, fresh cabbage kimchi, garlic slices, bean sprouts, spinach side dish, vegetable pancake and rice.

The way you eat this is you have some lettuce leaf and you put a little bit of meat, rice, garlic and bean paste. Roll it into a bite size ball and pop it in your hole. You can add some banchan to it as well.

I am going to the Asian market to buy some Korean beer (maekju), probably Cass and then get some soju (a rice wine). You pour a glass of maekju and add a shot of soju to it, which then is called somaek, which makes the Korean beer smooth as hell.

Another dish I plan on making once the weather gets a little colder is Budae Jjigae, which translates to Army Base Stew. After the Korean War the Americans introduced some ingredients that were not Korean, so they decided to put their twist on it and make a soup. It includes 2 hot dogs, ramen, a slice of American cheese, Tofu, mushrooms, bok choy, ground beef or breakfast sausage. This is one of my favorite dishes that I had in Korea. It originated in a large city north of Seoul called Ouijanbu. They have an alley way that's called Budae Jjigae Alley. The most authentic and delicious soup I ever had.

GeorgesGoons wrote:Anyone like to cook and try different things?

Spoiler!

I love Korean food and will attempt to cook some up this weekend. Billy, did you go with me to that Korean restaurant in Richmond? Can't remember if you did or not.

We usually do a dinner or two a month with my wife's best friend (since they were 5) and her husband. I suggested that we do something that we normally wouldn't cook. So I plan on making some beef and pork bulgogi (thinly sliced marinated meat), some banchan (side dishes). The banchan I plan on making is some cucumber kimchi, fresh cabbage kimchi, garlic slices, bean sprouts, spinach side dish, vegetable pancake and rice.

The way you eat this is you have some lettuce leaf and you put a little bit of meat, rice, garlic and bean paste. Roll it into a bite size ball and pop it in your hole. You can add some banchan to it as well.

I am going to the Asian market to buy some Korean beer (maekju), probably Cass and then get some soju (a rice wine). You pour a glass of maekju and add a shot of soju to it, which then is called somaek, which makes the Korean beer smooth as hell.

Another dish I plan on making once the weather gets a little colder is Budae Jjigae, which translates to Army Base Stew. After the Korean War the Americans introduced some ingredients that were not Korean, so they decided to put their twist on it and make a soup. It includes 2 hot dogs, ramen, a slice of American cheese, Tofu, mushrooms, bok choy, ground beef or breakfast sausage. This is one of my favorite dishes that I had in Korea. It originated in a large city north of Seoul called Ouijanbu. They have an alley way that's called Budae Jjigae Alley. The most authentic and delicious soup I ever had.

Shel-notes: I plan on cooking something different

I kinda feel like we went in Richmond but I don’t remember honestly. If we did I am sure there was drinking after so who knows

I have a recipe for buldak, it's Korean fire chicken. Love it and for sure George would. Basically Korean bar food.... Marinated chicken thighs with a spicy sauce and covered in cheese, scallions and sesame seeds.

Uuaww wrote:I have a recipe for buldak, it's Korean fire chicken. Love it and for sure George would. Basically Korean bar food.... Marinated chicken thighs with a spicy sauce and covered in cheese, scallions and sesame seeds.

PM me that recipe yo!

I rather just go to Shake Shack or some shit where they cook for me.

Eddie Money....dead

Cnasty wrote:Eddie Money....dead

Him and Coconut Pete in heaven waiting on Don Henley to finish out that super group

GeorgesGoons wrote:

GeorgesGoons wrote:Anyone like to cook and try different things?

Spoiler!

I love Korean food and will attempt to cook some up this weekend. Billy, did you go with me to that Korean restaurant in Richmond? Can't remember if you did or not.

We usually do a dinner or two a month with my wife's best friend (since they were 5) and her husband. I suggested that we do something that we normally wouldn't cook. So I plan on making some beef and pork bulgogi (thinly sliced marinated meat), some banchan (side dishes). The banchan I plan on making is some cucumber kimchi, fresh cabbage kimchi, garlic slices, bean sprouts, spinach side dish, vegetable pancake and rice.

The way you eat this is you have some lettuce leaf and you put a little bit of meat, rice, garlic and bean paste. Roll it into a bite size ball and pop it in your hole. You can add some banchan to it as well.

I am going to the Asian market to buy some Korean beer (maekju), probably Cass and then get some soju (a rice wine). You pour a glass of maekju and add a shot of soju to it, which then is called somaek, which makes the Korean beer smooth as hell.

Another dish I plan on making once the weather gets a little colder is Budae Jjigae, which translates to Army Base Stew. After the Korean War the Americans introduced some ingredients that were not Korean, so they decided to put their twist on it and make a soup. It includes 2 hot dogs, ramen, a slice of American cheese, Tofu, mushrooms, bok choy, ground beef or breakfast sausage. This is one of my favorite dishes that I had in Korea. It originated in a large city north of Seoul called Ouijanbu. They have an alley way that's called Budae Jjigae Alley. The most authentic and delicious soup I ever had.

Shel-notes: I plan on cooking something different

I'd say I broke my foot off in this shit today! Everything turned out okay except for one banchan (side dish).

Spicy pork bulgogi
Beef bulgogi
Geot-Jeori (fresh cabbage kimchi)
Cucumber kimchi - forgot the name of it
Kongnamul Muchim, Korean Soybean Sprouts (classic and spicy)
Sigeumchi Namul, Korean Spinach Side (classic and spicy)
Oi Muchim Korean Cucumber Salad





Enoki Mushroom Pancake


Maekju (beer) and Soju (rice wine). Drop a shot of soju in the beer and you now have Somaek


The middle left dish was not good. Too much vinegar taste for me.

NDL has a history of famous chefs.

Most think of the obvious one but don’t forget Noley on the ribs too

shutup derek! I know you are about to say something stupid

DRiccio21 wrote:NDL has a history of famous chefs.

Most think of the obvious one but don’t forget Noley on the ribs too

Who was it that was on the morning show with his NDL shirt on?

GeorgesGoons wrote:

DRiccio21 wrote:NDL has a history of famous chefs.

Most think of the obvious one but don’t forget Noley on the ribs too

Who was it that was on the morning show with his NDL shirt on?

The one and only Bud1Vol

DRiccio21 wrote:NDL has a history of famous chefs.

Most think of the obvious one but don’t forget Noley on the ribs too

Those ribs were...crisp

Isn't Sapporo Japanese beer? Gimme some of that God awful Cass to drown my sorrows!

DRWebs wrote:Isn't Sapporo Japanese beer? Gimme some of that God awful Cass to drown my sorrows!

It is Japanese. The Asian Market grocery store here did not have Cass or O.B. Cass is good by itself but add a shot of Soju in it and it becomes smooth as hell and tastes pretty damn good.

this might be the coolest color scheme bug ive ever seen.