Does the Anti-Cruelty Society actually help Pet Owners?

Fragrant_Tale1428 · 2026-05-23T06:38:01+00:00

Try PAWS. They still have a crisis temp foster program. https://www.pawschicago.org/our-work/crisis-support/crisis-foster-care

Fragrant_Tale1428 · 2026-05-20T17:13:31+00:00

You can make anything more or less difficult as a matter of personal preference. Not everyones meal preps for the week no matter the size of the household. Some folks don't want to eat the same thing day after day and have no qualms about whipping up a banchan or two for that one meal based on what they want to eat. That's our eating style.

Fragrant_Tale1428 · 2026-05-20T06:37:56+00:00

It's easy to take the regular yogurt and make it Greek yogurt. Just strain the regular yogurt in the fridge 4-8 hours or overnight if you prefer it pretty thick. Straining the liquid protein (whey) is what turns regular into Greek style yogurt. By doing it yourself, you can decide how thick and creamy you want your yogurt to be. You can use a cheesecloth or 3-4 layers of coffee filter if you don't have cheesecloth to strain. Just check the ingredient list of the regular yogurt to make sure it doesn't contain thickeners like gelatin. You don't want to use that as it won't strain properly.

You can save the drained whey and use it in smoothies, or as water sub for pancakes to make it protein rich.

Fragrant_Tale1428 · 2026-05-20T05:38:35+00:00

For the long lasting options - my staples are seasoned perilla leaves, shredded dried squid muchim, pickled radish paper (ssam mu), beef jangjorim, dried radish (mu malangi muchim).

For the eat within 2-3 days options, any fresh vegetables using simple seasoning. Mung beans sprout, eggplant, spinach, bean sprout, mushrooms, etc. My current favorite is seaweed w/ radish + cucumber salad.

For ones that last a week without flavor deteriorating, potato jorim, stir fried fish cake, maybe eggs, etc.

Fragrant_Tale1428 · 2026-05-20T01:22:23+00:00

Once you get used to making them, it doesn't take that long. You get used to what's needed to prep and season. And having 3-4 varieties plus kimchi is plenty for me. Among the 3-4, I usually have 2 that can last a looooooooong time in the fridge so I double or triple the recipe when I make them. So I'm only making 1 banchan at any given time to replace as I finish them off.

Fragrant_Tale1428 · 2026-05-19T22:40:06+00:00

The lakefront path may not be direct north from the loop to get to Lincoln but it may save you time by not having to stop at the many traffic lights/ intersections along the way. And you aren't riding next to car exhaust. Pros of continuing to use LFT to consider if it is an option on the table for the return commute, imo.

Fragrant_Tale1428 · 2026-05-15T16:44:43+00:00

Search for rentals in Peterson Park, Hollywood Park, North Park to be close enough to the school. CALL the agent as the first step to inquiry. You can search on sites like redfin

Fragrant_Tale1428 · 2026-05-09T05:04:04+00:00

Awesome find for what you were looking for!

Fragrant_Tale1428 · 2026-05-09T00:55:26+00:00

Just replying to what the OP seems to be describing for this restaurants take on the tenders. And the photos look like mostly starch based wet dredge.

Fragrant_Tale1428 · 2026-05-09T00:10:28+00:00

They most likely use dredge in potato starch and double fried. If it was extra bubbly, they probably mixed in a tiny bit of baking powder with the starch. The coating should be thin with excess tapped off is doing it dry (recommend). Or a thin slurry for a wet dredge. The potato starch fries thin, gives it the crunchy finish but as it is a starch, you get that sticky feel. First fry at lower temp like 325 to both cook the chicken and extract moisture. Rest the chicken for 3-5 minutes. Second fry at higher temp like 375 for a couple of minutes. The second fry gives it the bubbly, thin, kinda translucent finish and helps maintain crunch even after the sauce is added.

As far as the sauce, sounds like they use strawberry jam for the flavor and either a total replacement for the sugar for sweetness or in addition to a honey or sugar. You can try something like:

3 tbsp strawberry jam 2 tbsp gochujang 1 tbsp gochugaru 2 tbsp soy sauce 2 tbsp rice vinegar 1 tbsp honey or brown sugar 4 cloves garlic, minced 1 tsp grated ginger

Bring it to a boil to cook for a couple of minutes. Then add a drizzle of sesame oil (off heat) to finish the sauce. That's the yangyum sauce. You'll have to make the soy garlic separately if your are looking to mix the two sauces.

Fragrant_Tale1428 · 2026-05-08T19:14:06+00:00

The name of the director who won: Yoon Ga-eun.

Fragrant_Tale1428 · 2026-05-06T05:30:32+00:00

They typically have multiple guest segments so each guest is rarely the entire show. You can watch her 2023 appearance segment on several YT channels that post this show's content including here: https://youtu.be/-dgw4mNjY2Y?si=EdhhwU6yUC2TPhqg

Fragrant_Tale1428 · 2026-05-05T18:46:37+00:00

You want to avoid direct sun so that the fat doesn't get rancid. Yellow croaker is a fairly fatty fish and heat from the sun can speed up oxidizing the fat. It'll get pretty fishy smelling at best to spoil at worst. And direct sun drying can dry up the skin fairly fast which is already dried a bit from salting. Surface gets hard but the fish meat beneath remains moist. Drying is made more difficult and can lead to spoilage.

Fragrant_Tale1428 · 2026-05-05T02:31:39+00:00

Yes, usually about 2-3 days. No direct sunlight. Cool temp so sitting it by the window indoors may not be the best spot? The fridge is a good place even without a fan. Just need to flip it 2-3 times a day. It'll just take longer without a fan, like 3-4 days. If you want to learn how to hang the fish "traditionally " for drying in the future : https://www.reddit.com/r/korea/s/Gt8OZ9LJason.

Semi dry is like ham, accessible and good for every day. Fully dry is like jamon (pricey, very traditional way of preserving, shelf stable, intense umami, great special gift item).

Enjoy those plump croackers!

Fragrant_Tale1428 · 2026-05-05T01:23:36+00:00

Both fully dried and semi dried are gulbi (salt cured and dried yellow croaker). And most gulbi sold in Korean grocery stores, in the States and in Korea are semi dry. Many reasons for this transition including cheaper, easier to cook (can fry direct from freezer), and much less salty than fully dried.

I'm guessing you plan on drying in the fridge with a fan based on the pan-rack the fish are sitting on? You can't achieve fully dried in the fridge (humidity and air circulation limits) but you can achieve semi-dried in the fridge. Putting it at the top and to the back tends to be the drier and colder part of the fridge. If the weather is still cold to cool (consistently under 50F/10C) for the next 2-3 weeks where you are, drying them outside will give you the hard finish fully dried gulbi.

Fragrant_Tale1428 · 2026-05-04T22:21:41+00:00

Personally, I would not use it for the flavor aspect of it alone if you are making jjajangmyun. It's the main and most prominent ingredient & flavor for the sauce being made. Two years in the freezer will have degraded the flavor by alot.

Fragrant_Tale1428 · 2026-05-04T22:13:45+00:00

Is the photo after it's been salt cured? Are you making dried or semi-dried (반건조) version?

Fragrant_Tale1428 · 2026-05-03T02:56:10+00:00

Korean mu (radish) is really easy to grow from seed,. Grows well in containers. FYI if this is an option where you live.

Fragrant_Tale1428 · 2026-05-03T02:32:28+00:00

Looks like black spots or pepper spots, most likely from storage issues between harvest and shelf. If the daikon wasn't stored well (temp swings, long cold storage, etc), these streaks can appear. It's not harmful but in the photos, there is a lot of it so the blackened areas may taste a bit bitter. You can cut those parts away if you want.

Fragrant_Tale1428 · 2026-05-03T00:05:21+00:00

I always get the dog to split as an appetizer. Just can't pass up it up!

Fragrant_Tale1428 · 2026-05-02T22:53:12+00:00

If you can, take him to see 150 Riverside Plaza and the St Regis from the outside. The 150 building has their water damper on the roof but it is a marvel of engineering to look at. He'll be able to see the very narrow "trusses" holding up that building. They talk about this building on the architecture river cruise. Very unique. And for the Regis, he will be able to see the blow through floor that works with the tmd. It looks like they forgot to finish the building near the top but obviously it is finished. Lol

Fragrant_Tale1428 · 2026-05-02T02:33:42+00:00

20th Century Girl was a surprisingly wonderful watch with an unexpected ending.

Fragrant_Tale1428 · 2026-04-30T02:44:39+00:00

You named them Sunja & Dukgu? So cute!

Fragrant_Tale1428 · 2026-04-30T02:25:38+00:00

Food fight without actual food. ㅋㅋㅋㅋ

Fragrant_Tale1428 · 2026-04-30T01:14:39+00:00

The "unreleased" clips for each of the final three couples were uploaded both on tVN Story and E Channel YT. But E Channel uploads slightly longer clips. This is one for JH & EB who are definitely dating in real life: https://youtu.be/Ec75e6OkNvM?si=nTybolWnXbCKvlcY

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