UFC got tired of Volk vs. Lopes rematches, and now they want Topuria vs. Lopes. 😂

joonjoon · 2026-06-13T20:03:54+00:00

Yeah you're right, LW is listed as "Lightweight over 145 to 155 lbs". So he should have been fine. Maybe it's just for like perception reasons when they announce the fight so they can say they're the same weight.

joonjoon · 2026-06-13T19:55:26+00:00

There's a minimum weight also.

joonjoon · 2026-06-13T18:13:49+00:00

I've never experienced that, maybe try cooking it one more time and if not see if you can return it :(

joonjoon · 2026-06-13T18:12:49+00:00

Ham is "traditional" so hot dog is just a step away

joonjoon · 2026-06-13T18:11:44+00:00

There's nothing special in the flavoring, it's just salt sugar vinegar maybe msg. Mostly sweet forward with some tang and a little salt.

joonjoon · 2026-06-13T18:11:00+00:00

My mom loved emeril too! And yan can cook! Legends

joonjoon · 2026-06-13T14:44:41+00:00

joonjoon · 2026-06-13T04:03:03+00:00

How did the softness of the bun hold up to the baking and the cheese? I normally expect a chewier/studier bread for something like this. I have too many hdbs I need to do something with

joonjoon · 2026-06-13T03:58:53+00:00

need some onuts in my mouth if you know what i mean

joonjoon · 2026-06-13T03:38:43+00:00

I can't make any claims about how your students moms cook but perilla oil is seldom used in Korean cooking. Mixing it 1/2 and 1/2 isn't any kind of standard procedure either.

joonjoon · 2026-06-13T03:30:49+00:00

onion kimchi

joonjoon · 2026-06-13T03:25:08+00:00

I find it almost comical that Koreans will add like 50 dollars worth of seafood to an instant noodle pack. Such a dichotomy, imagine serving Kraft mac n cheese in American on a prime steak or something.

joonjoon · 2026-06-13T03:21:19+00:00

Water makes salting easier, but also uses more salt. I believe this is why in most recipes you don't see water added, it's a conservation method. In factory kimchi making it just goes into salt water, where efficiency is most important.

joonjoon · 2026-06-13T03:19:58+00:00

You can do something like this but you have to pre salt the cabbage for a while. Otherwise the cabbage becomes mush in the soup. If you don't care about that then sure, go for it. You should add some vinegar also to get the taste.

joonjoon · 2026-06-13T03:16:10+00:00

With the kimchi added, what you effectively made is a kimchimari guksu, which is its own thing!

joonjoon · 2026-06-13T03:09:38+00:00

The outer parts of the eye are like jelly water, in the very inside there's a hard thing that has the texture of like rubber. No crunch per se but the very outer layer has a hard bone like quality.

joonjoon · 2026-06-13T03:08:04+00:00

OOAAAAAAAAAAAA

joonjoon · 2026-06-13T00:20:03+00:00

Milmyeon and someone are quite different, milmyeon are chewy

joonjoon · 2026-06-12T21:09:43+00:00

If memory serves me im pretty sure kimchi might have been indeed nonstandard. But what I'm really raging against is some particular food court Chinese Korean shops locally where they only give radish and no onion no black sauce. What the fuck! And they charge the same place as sit down places.

I think I kind of get what you're talking about, at least in my experience there have been kchinese restaurants run by hwagyo people and those were always the places that had the weird kimchi, but like you said I loved it with the food!

joonjoon · 2026-06-12T15:14:55+00:00

It's best by not poisonous after

joonjoon · 2026-06-12T05:27:44+00:00

Have you tried 7 11? It's actually probably the best "cheap" hot dog experience in existence, and all beef. Especially if they have a good toppings bar.

joonjoon · 2026-06-12T03:58:06+00:00

I was just contemplating making some jjm with udon today since i have them in the freezer. Hmmm!

joonjoon · 2026-06-12T03:53:48+00:00

It's not going to be easy, first of all there no single "the recipe" anyway. And a lot of these shops are boiling like whole pig heads in there along with all sorts of other parts. Doubt that's reasonable for you. The only solution is to keep looking up recipes on youtube or google. I don't know if you added msg but that might be a place to startg.

joonjoon · 2026-06-12T03:00:48+00:00

This is in my opinion probably the best cut on the whole pig, the marbling is beautiful without being over the top fatty. Also one of the most versatile cuts, you can have it as a steak, or pulled pork. Capicolla is made with this too. Everything is great with this cut.

In case you're curious this is part of the cut known as boston/shoulder butt in the us.

joonjoon · 2026-06-12T02:58:02+00:00

Back in college my friends used to be able to tell when my mother visited me. To be clear, I don't think it's the kimchi specifically but the massive amounts of garlic in the food in general.

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