Dear Readers,

Letters to the Editor welcomes your comments, questions, criticisms and suggestions. Looking for a specific recipe or trying to find a product? Please don't send those requests as a Letter to the Editor—we receive too many individual requests to reply to all of them here. Try our Message Boards or our Search page first.

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- The Editors


Questions & Comments

Hi Kate:

How long will a cured gravlax keep in the refrigerator?


Yours truly in the arts,

CHUCK BERK Fine Art Gallery


Dear Chuck,

Author James Peterson says gravlax, wrapped tightly in plastic, will keep up to 2 weeks in the refrigerator, or indefinitely in the freezer. I've never tried freezing gravlax, but personally, I've found about 1 week in the fridge is about as long as I like to store gravlax. After that the chances for bacteria increase, and besides, gravlax is usually eaten up before then as it's so delicious. Thanks for asking!

Kate Heyhoe


Dear Foodwine.com,

My daughter has made several great friends at her School who are Korean. She usually takes large lunches in order to share with others and her friends reciprocated the other day with a meat dish (I believe it was shreds or slices) that she absolutely loved. Given my daughter is 13, she will rarely try anything new. She has just now found a taste for Chinese cuisine. Of course the young ladies didn't know how their parents had prepared what they brought, and my daughter (although trying to pick up the language) gave me a cryptic word (no spelling) she heard the young ladies call it. As my daughter is very picky, I was very intrigued by her resounding acclamation of the dish. I was able to find a description of what she'd eaten as "pulkogi", but there was no recipe. Could you please help us? We love to try new recipes! She is trying to learn Korean and would love to repay her friends.

Thank you,

Linda H.

Dear Linda,

Try this one out:

(also known as: PULKOGI STEAK)

When I was a girl, my Korean mother used to have a great many festive dinner parties in Dallas. At that time, there were few Asians in Texas and absolutely no Korean restaurants. Well, one thing the Texans have in common with the Koreans is that they are both big on beef and barbecue—so needless to say, they consumed this dish like boll weevils do cotton. They would not let mama make anything else. She'd try serving something new, but they'd just smile politely, saying "That was mightyfine, Alma, but I shore do like that Ko'rean barbecue you do, honey." So for years, if I saw mama making pulkogi, I knew a party was not far off.

By the way, this marinade may also be used to grill thin slices of beef, which is the more traditional way of serving pulkogi, and on chicken, pork or fish. It is absolutely dynamite on lamb riblets and chops, particularly when charcoal-grilled.

Serves 4.


2 pounds flank steak or sirloin
4 green onions
2 tablespoons brown sugar
4 tablespoons dark soy sauce
1 tablespoon garlic, minced
2 teaspoons ginger, minced
1 tablespoon sesame oil
2 tablespoons toasted sesame seeds
1 tablespoon Shaoxing wine or dry sherry

- Score the beef on each side with intersecting cuts 3/4 inch apart to create a diamond pattern. Cut only lightly into the meat, less than 1/4 inch.

- Slice the green onions on a diagonal slant into 1 inch lengths.

- In a shallow dish or glass pan, mix all other ingredients. Stir in the green onions, then add the beef, making sure it is well coated with the marinade. Let sit for 30 to 60 minutes, turning once. (It is best not to marinate overnight, as the salt in the soy sauce will draw out the flavors of the beef and toughen the meat.)

- Cook the beef as you would a steak. Barbecue it over hot coals, or cook in a preheated broiler 3 inches from the heat for 3 to 4 minutes per side for rare meat, longer if you like it more well-done. Whichever method you choose, the fire should be hot enough to lightly char the scored edges of the meat, making them crisp and crunchy, without overcooking the interior.

Hope this works for you! and don't miss our Korea pages.

Kate Heyhoe


Dear Foodwine.com,

Thanks for the great pages you put out. I'm becoming known in the family as a kind of smart alec know it all just because of the recipes and related info from your site.

Thanks again,



Hi There !!

YES.....I know you must get ALOT of recipe requests !! I hate to bother you, for I know you must be too busy answering all these letters. BUT...I'm so desperate for this one recipe that I lost and I could almost swear I got it from eGG. Well, Not sure what the recipe is called, but it is a pizza. I think its called feta-pepper artichoke pizza. I got it from eGG a few years ago. I'd say around 1994 or 1995. Maybe even 1996. Well, the recipe is long lost !! I tried other ways of finding it, with absolutely no luck !! Please, help me if you can !! I'd appreciate it so much !!! THANKS !!!


an eGG fan, Brenda

Dear Brenda,

Not sure if this is the recipe but give it a shot:


And thanks for the kind words.

Kate Heyhoe


Dear Foodwine.com,

I found you surfing the web. I liked your chorizo recipe, but I knew it was missing something—1 tsp. Of oregano hand rubbed. Other than that it is an excellent alternative. I actually prefer lean ground turkey without the pork. When you make it this way and add an egg substitute, you can actually get full with a clear conscience. Either way it is a great alternative to the artery clogging grease that is normally associated with beef and pork chorizo.

Great work.


Ed Chaides
Gardena CA



Dear Foodwine.com,

I just had to write to thank you for making my Thanksgiving dinner so successful. The recipe for Cornbread-Water Chestnut Dressing was *fantastic*—it was a big hit. I'm sure it will become a perennial favorite in our family.

I got a lot out of reading all the suggestions in "The Thanksgiving No-Brainer" and am glad I planned everything out in advance. I used several of your recipes and a few family favorites. I printed out the timetable and each recipe on a separate page. My sister thought I had gone completely obsessive when she saw how I had organized everything but she quickly learned it helped a lot. She didn't have to keep asking me what to do next—she just looked at the schedule. Having each recipe on a separate piece of paper made it possible for us both to be cooking without fighting over a cookbook. With the guidance of eGG, the dinner was far less stressful than in years past. Now, if I could just figure out how to keep Dad from eating the giblets before I make the gravy.....

Thanks again—you have a life-long fan.

Rich Hurley
New Freedom, PA



Thank-you for the creativity of your selections and the specificity of the written procedures. It is evident that a genuine cook is in the kitchen! For example, in the suggestions for "stuffing," you give cooks an opportunity to be creative, to understand the possibilities of the dish, and enough specific instructions to ensure success (e.g., add enough liquid to just moisten dry ingredients, avoiding a soggy consistency). Bravo for mentoring via E-MAIL! As a professional chef/cook/teacher, I appreciate your mentoring of all who browse the site. Continue on, with appetite and passion!

Sula Teller
Lawrence, Kansas


Dear Foodwine.com,

I found you by looking under "turkey cooking times." It showed a list of sites and I went to yours. I just want to let you know that you helped me out alot. I knew how to cook a turkey, but did not have such great ways to pick from. The shopping list was great also. Thank you very much.

Edward W. McGee
Santa Clara CA



I have used your recipes many many times and found them to be absolutely wonderful! I am looking for a recipe for chicken biryani (northern Indian style) and am unable to locate. I even bought a book with a recipe in there but alas was southern style. Also a good recipe for naan without having a tandori.... LOL hope it's not too much to ask.... appreciate anything.

George Komalik

Dear George,

All recipes available on our site can be found via our Search engine. If you don't find it there, you may wish to try one of the major search engines, like Alta Vista or Yahoo.

Kate Heyhoe


Dear Foodwine.com,

I've read much about Lora Brody's Bread Enhancer in American cookbooks and would like to purchase some. I live in the UK but am leaving for Florida in a few days time for a vacation. Could you give me some idea where I could find the product in the area around Sarasota?


Dear Jim,

Kate generously passed on your message. I'm sorry it took so long for me to respond—I have been out of the country for a month. Lakeland Limited carries our products in the UK—they have a wonderful catalogue which you may already know about. Let me know if this solves the problem.

Lora Brody


Dear Foodwine.com,

We would like to introduce you to Ecuapepper, Ecuador's black and white pepper which we think readers will enjoy learning about.

Ecuador produces some very fragrant pepper, high in volatile oils, dark color in black and creamy white (no whitening agents used). Our particular plantations are organic, so we have an added advantage. The size of the peppercorns are large and when tested by one of ASTA's (American Spice and Trade Association) laboratories, we passed with flying colors.

This product has not been exported, so it is new to your readers unless they happen to have used it in Ecuador. I became aware of it when I used a peppermill at the Marriott in Quito and was attracted by the fragrancy. It is fruity in flavor and when grinded imparts a wonderful aroma.


Gloria Sanders
Boca Raton FL


Dear Foodwine.com,

Thank you for the Chantal Soup Pot. It is always nice to win but I also had great fun researching the answers to the quiz.

Chloe Norton
Pewaukee WI


Dear Foodwine.com,

Wow this is awesome! Thanks so much, I can't wait to receive my Chantal ProDesign 4 Quart Soup Pot!

I really love your site too.

Rachel Basofin
National Public Radio


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