Dinner tonight - or last night.

I hope you do. If you do, please let me know what you think. By the way, the seseame oil is important. I wouldn't substitute a different oil. Also, in the video she used pre-made mandu skins. I'd never seen them before. People here just make the dough by hand and pinch off/flatten what they need.

I've got all the ingredients on that recipe but for tofu, and I've used eggroll squares from the store for things, but I don't like the powder stuff on them when I bake anything... and don't like the price. Last time I used them, I "sauteed" my eggrolls, avoiding a lot of oil, and that was better. Haven't steamed in a while, I should get back to it. I've also made my own 'skins', not a big deal, just that I cook all the time, and sometimes want it easy.

It's not so much the dough for all these similar items, to me, but the differences in what different cultures put inside the dough..

One of these days I need to play with my ravioli maker. It's so cute, in an old brown box, I'm guessing from the fifties (got it at a thrift). I tried it once and wasn't a champ at it. But suppose I figure it out! 12 at a time!

I'd rather just roll the dough by rolling pin (or pasta maker) and use my wheely gadget to cut.



Krimpkut pastry sealer

You might want to check the value of that ravioli maker (esp. if you have the box). I'm seeing some nutty prices on kitchen gadgets from the MCM period lately.

The box is falling apart..
the gadget itself is rather handsome.

Starting here on todays quest of spinach soup recipe. The one I recall, was cream based, and had bacon in it.

I've never made spinach soup - but I've put lots of kinds of greens in a lot (I make up soup as I go along), and those take heat longer, even thrive on it, like collards.
One thing I do with spinach is written here at a2k in an old recipe of mine, and that might work modified as soup with a broth/stock, adding spinach last..
or some similar recipe.

http://able2know.org/topic/11069-1

Hmmm, maybe a beef soup with bacon and pasta.. make that already cooked bacon.

spinach ravioli in broth....

sounds like a good idea

this one reads like one my mother used to make (nutmeg was the secret)

http://www.epicurious.com/recipes/member/views/CREAM-OF-SPINACH-SOUP-WITH-BACON-50053979

and since I'm all about legumes these days, I'm going to take a second look at this

http://www.bbcgoodfood.com/recipes/1959647/creamy-lentil-and-spinach-soup-with-bacon



gawd

I love lentils

lentils/spinach/bacon - kind of an awesome combo

I wonder if bobsal has a good recipe for these ingredients

My all-time favorite in winter dinner is gamjatang. Pork neck bones with potatoes, garlic, etc, in a broth of red pepper paste and soybean paste: http://en.wikipedia.org/wiki/Gamjatang



How to make it: http://www.youtube.com/watch?v=PJPUSrbVCvE

There was no fresh spinach, but, there were gulf shrimp.
Attempt: Shrimp Casalinga. I tried to copy an italian restaurants version which secret their ingredients. I added a bit of mustard to the sauce zeroing in on the color. Close but no.
Good morning ehBeth, ossobuco and gang. Thank you for the tips. ehbeth, that recipe at epicurious looks like it would taste as my memory recalls, except for the basil.
It is not even eight in the morning, and I want soup.

since the epicurious recipe doesn't appear to actually use the basil you may be good to go

That looks very good....easy to make too, except I don't thing we can find pork bones here. Did you have a hangover?

I cooked with pork necks once, about year ago, was befuddled with the result but I didn't know much when I started; I'm just trying to partake in the local foods.. Ok, it's a bunch of years now, but I get more into it.
I think of them as producing great broth. I don't remember what I was expecting, but I was sort of eh. I'll try them again after doing more reading.

CJane, probably at a hispanic market. Is there a Ranch Market there? I'm not sure if those are connected as a brand of markets, but the one here is great.

No, no hangover. I just love the stuff.

We have pork bones in the Asian markets here. I use them a fair bit. They make tasty broth. Very tasty.

I have to look at the Asian market then, thanks ebeth!

Osso, we have a great Asian community here in San Diego and one of their grocery stores is just superb. Everything is displayed so nicely, it's extremely clean and I love to go there.

Thing is, here, asian is not prominent, southwest and mexican are - so hispanic markets are apt to have pork neck bones too.

I want to learn how to make white ramen broth, but I'm not as committed as this person

http://www.seriouseats.com/2012/02/how-to-make-tonkotsu-ramen-broth-at-home-recipe.html

I need to find a cheater version, or just go back to the ramen joint.

The problem is not being able to do everything..

If there's a supermarket with a butcher around, you might be able to scare some out of them.