tag:blogger.com,1999:blog-18576156.post114349733823453674..comments2023-06-14T08:12:57.499-07:00Comments on Delicious Biting: Do-To-Ri Mook, or Korean jellodbhttp://www.blogger.com/profile/03328656919265266868noreply@blogger.comBlogger6125tag:blogger.com,1999:blog-18576156.post-5428794430331719822010-10-17T15:11:45.499-07:002010-10-17T15:11:45.499-07:00Its is very dangerous to eat the plants along the ...Its is very dangerous to eat the plants along the roadways. Pesticides, lead and other toxic pollutants from vehicles also make their way into the cellular structure of roadside plants. Even plants on hills below roads are subject to water run offs and toxicity.<br /><br />Do not advocate collecting wild plants along roads. also, it is often illegal to collect in forest preserves. In my county, one can get a $500.00 fine and jail time if caught pulling or collecting anything. This goes for any types of plants..."weeds" included, in addition to nuts, seeds, flowers, or other plants. <br /><br />Mary Anne <br />Cook County, IllinoisUrban Woodswalkerhttps://www.blogger.com/profile/14951794837142194110noreply@blogger.comtag:blogger.com,1999:blog-18576156.post-58537911189143459942007-11-29T21:27:00.000-08:002007-11-29T21:27:00.000-08:00My sister has a girl from Korea on her tennis team...My sister has a girl from Korea on her tennis team. I was told she gathers acorns at every tournament they go to. Well that set me free. I have them all over my neighborhood and until I'd heard this thought of them only as a pestilance. Tomorrow my sister is taking her 10 pounds of them that I gathered up! I'm so excited, and have changed my whole acorn outlook.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-18576156.post-14258136681308125772007-06-01T17:59:00.000-07:002007-06-01T17:59:00.000-07:00I just recently discovered dotorimook and the Chin...I just recently discovered dotorimook and the Chinese version made with mung bean starch. I am a diabetic and always looking for new things that have less carbohydrates. The mook and bean jelly are still too high carb, but I was intrigued by the texture, and the blandness was an invitation for experiments. I discovered you can put sugar (in my case xylitol, a natural sugar alcohol) in the jelly with fruit flavors, even juice. Also I add a lot of almond flour - that makes the texture different, but it's nice and you can slice it and put it into stir fries and soup because it doesn't melt like gelatin. The jelly is so very easy to make. I don't know why it is not traditionally flavored - you can make it with almost any liquid. Also, it's not hard to grind and leach acorns - you pick them ripe, shell them, grind finely in a blender, cover with water in a jar, put in the refrigerator and keep pouring out the old water and putting in new water until the water is clear of tannin. It takes about a week. It's easier to my mind than making my own tofu, which I do. I also must say that as an American with only a tiy touch of Native American blood and nothing more exotic than French, German and Irish, I also pick roadside wild things from plants to herbs to mushrooms to the wild fruit. There is something very enjoyable about something for nothing!! Mustard makes delicious greens. I grow a garden, but still prize my wild findings. <BR/><BR/>Enjoyed reading people's comments here and the original about acorn jelly! Thanks so mch.<BR/><BR/>TheaTheahttps://www.blogger.com/profile/13258419905694757946noreply@blogger.comtag:blogger.com,1999:blog-18576156.post-1172865224832520432007-03-02T11:53:00.000-08:002007-03-02T11:53:00.000-08:00I ran across this site while looking up stuff in W...I ran across this site while looking up stuff in Wikipedia. I usually start with one subject and somehow and hour later end up at something completely different from what I started with. I couldn't help but smile while reading about how you were forced to pick random plants for dinner. Now that I'm older, I've come to appreciate the memories of stopping at some random hillside to pick Bracken Fern to make a Korean dish called Gosari. Sometimes I wish I could experience those days again. Thanks for helping me revive those memories. :)Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-18576156.post-1144536110799298162006-04-08T15:41:00.000-07:002006-04-08T15:41:00.000-07:00I also feel pangs when I see trees full of unharve...I also feel pangs when I see trees full of unharvested fruit along the road (e.g., trees full of oranges, lemons or pears). In Los Angeles the group <A HREF="http://fallenfruit.org/whatisfallenfruit.html" REL="nofollow">Fallen Fruit</A> is creating maps of fruit trees that are on public land. The KCRW Good Food show on 11/12/05 had an <A HREF="http://www.kcrw.com/cgi-bin/db/kcrw.pl?show_code=gf&air_date=11/12/05&tmplt_type=show" REL="nofollow">interview </A> with one of the members. <BR/><BR/>The Native Californians ate a lot of acorns, but only after a complex process of pounding and leaching to remove the bitterness and toxicity (tannins). See <A HREF="http://www.sims.berkeley.edu:8000/courses/is290-2/f98/oaklandkids/sites/ohlone/whyfood.html" REL="nofollow">Oakland on the Move</A>, <A HREF="http://www.livingtreecommunity.com/store2/book.asp" REL="nofollow">Living Tree</A> or <A HREF="http://www.ciba.org/news.html#profile" REL="nofollow">California Indian Basketweavers Association</A> for more details. I have not tried the acorn mush, but I hear that it is more or less tasteless. Many parks in California have "pounding rocks" with indentations that were formed by years of acorn mush making (e.g., <A HREF="http://www.ebparks.org/parks/sunol.htm" REL="nofollow">Sunol</A> in the Bay Area).Marchttps://www.blogger.com/profile/14108059997977496770noreply@blogger.comtag:blogger.com,1999:blog-18576156.post-1144124947626302652006-04-03T21:29:00.000-07:002006-04-03T21:29:00.000-07:00i am a bad filipina.i can't remember the names of ...i am a bad filipina.<BR/>i can't remember the names of any of the desserts i'd eat when i was a kid, but i know the flavor you describe.<BR/><BR/>living in america, we're used to flavors slapping us in the face. what i love about the sweets from my mother's home is that they're interesting. bean-like, nutty, earthy, softly flavored. sort of dusty. it's a unique quality and taste.<BR/><BR/>(and my mom used to pick up dropped fruit all the time. i remember, in hawaii, shamelessly taking a paper bag and collecting all the fallen mangoes i could carry with my little sister while our mother walked in front of us, pointing out which ones to grab.)Delia Christinahttps://www.blogger.com/profile/00433503510087047283noreply@blogger.com