突然很想吃糖，那种有很多坚果，香香的糖，于是就做了这个。以往我做糖，都是薄薄的那种，这次想试验一下厚的，于是这次的糖切开之后便是一个个小小的方砖似的摸样。不过，还是薄的比较容易切，所以我想以后不会做厚的了。
材料：
熟坚果，芝麻，白糖，糖浆。 
做法：
1、准备一个中等大小的煮锅，同时准备一个深型的容器，铺上一层锡箔纸待用。
2、在煮锅里倒入白糖，一点水和两大勺糖浆。
我用了大概两磅的糖。
3、中大火把糖融化，变成焦糖浆。
煮的时候要不停的搅拌。
4、把火调小，把坚果和芝麻慢慢倒进锅，边倒边搅拌，直到所有的坚果和芝麻都裹上糖浆。
坚果不能太多，太多就不能做成糖块的摸样了。我用了大概一磅的坚果。 
5、趁热把坚果糖倒进准备好的容器，再盖上一层锡箔纸，上面压上一个重物把糖压实压平。
6、坚果糖放凉之后，揭去锡箔纸，切成小块即可。
I was in a candy mode one day, and I don’t want the just-sweet-kind candy. So I decided to make some candy with nuts. I think they taste a lot better than regular candy.
Ingredients:
2 lbs sugar, 1 lb mixed roasted nuts, 2 tbsp syrup, 1/4 cup sesame seeds.
Method:
1. Prepare a 9×13 baking pan, line with one layer of foil, set aside.
If you want the candy to be thinner, you’ll need a bigger pan.
2. Pour sugar, syrup and 1/4 cup water into a sauce pan, melt sugar on medium high heat, constantly stirring until liquid color turn to brown.
3. Adjust heat to low, then slowly sprinkle nuts and sesame seeds into pan, constantly stirring until all the nuts and sesame seeds are coated with liquid, and you still can see some liquid flow around.
4. Pour the whole thing into the baking pan, covered with foil, then put something heavy on top to 
firm the candy.
I used a smaller baking pan, with some water inside.
5. Let candy cool, then cut into pieces.
从第一次吃过醉鸡，就一直难忘那种味道，不能说是一见钟情，不过难以忘怀倒是真的。所以总是时时惦记着做一回。
材料：
鸡腿，糟卤。
做法：
1、鸡腿去骨。
2、蒸锅水开之后，放鸡腿进去蒸 30 分钟。
3、准备一盆冰水，鸡腿蒸好之后放进去冰 60 分钟，然后放进糟卤浸泡过夜。
4、浸泡好的鸡腿切片，装盘即可。
鸡腿不是一定要去骨的，可以带腿骨一起蒸。而且醉鸡未必一定用鸡腿来做，还可以用整鸡来做。
I fell in love with this dish right away after I tasted it for the first time. It tastes really different.
Ingredients:
Drum Sticks, Rice Wine*.
Method:
1. Pull bones off the drum sticks.
You can leave bones in. I just like to pull bones out.
2. Steam drum sticks for about 30 minutes.
3. Soak drum sticks in ice-cold-water for about 1 hour right after taken out of steamer.
4. Pour rice wine into a container, add some cold to keep it cold, transfer drum sticks into the container right after taking them out of water.
5. Cover container with lid, keep it refrigerated overnight, slice and serve cold.
You can use any part of chicken even whole chicken to cook this dish, don’t have to use drum sticks only.
* I can’t find any explanation in English for the rice wine I use. It’s not regular rice wine, it’s rice wine with seasoning. You can buy it from the Asian (Chinese) groceries.
其实去鸡腿骨很容易，只是需要一把长条的小刀。
1、把鸡腿细的一端切一圈，确保所有的筋都被切断了。
2、鸡腿粗的一端也都切断。
3、确保腿骨周围的筋、肉都被切断。
4、把腿骨拔出来即可。
* 前几天整理旧照片的时候，看到几张去鸡腿骨的照片，比这几张要详细一些，就一起放上来了。
This is actually easy and simple.
1. Take a knife, cut through the thinner end, make sure everything is cut.
2. Now you need cut the other end. This end is harder, you have more area to cut.
3. Make sure anything connected to bone is unconnected.
4. Pull bone out. Now you have it done!
* I found some old pictures earlier, with more step-by-step pictures, might help you better understand.
我不是很爱吃白米饭，所以每次有剩米饭的时候都会琢磨着用米饭做点啥好更喜欢吃。正好家里有几条 bacon，就它了。
材料：
鸡蛋，剩米饭，咸肉（bacon），小葱，调味料。
做法：
1、bacon 煎脆，掰成小块。
2、小葱切碎，用盐拌匀，放几分钟。
你喜欢的调味料都可以放进去，只要不忘了放盐就好。
3、葱和 bacon 一起拌匀，然后倒入米饭拌匀，再加鸡蛋搅匀。
鸡蛋不用多，只要看起来成糊状就好了，太稀了回头不好成型。
4、平底锅烧热，倒油，把米饭糊舀进锅里，煎到俩面金黄即可。
I’m not a steam rice person, so whenever I got some leftover rice, what’s in my mind is when to eat it, it’s how to re-cook it. I like to add more flavor to rice so it will taste much better.
Ingredients:
Egg, Bacon, Leftover Rice, Green Onion, seasoning.
Method:
1. Heat up frying pan on medium heat, fry bacon until crispy, then break into little pieces. Set aside.
2. Chop green onion into little pieces, mix with some salt and any other seasoning you want to use, set aside for several minutes so the green onion will get tender.
3. Mix bacon and green onion together.
4. Add rice to mixture, mix well.
5. Add egg to mixture, make sure it’s not too dry, just enough juice to scoop and shape.
You can blend the batter some if you like it fine.
6. Heat up frying pan on medium high heat, pour some cooking oil, scoop the batter into pan and shape it flat.
7. Flip pancake it’s lightly brown. It’s ready when both side are lightly brown.
8. Serve when hot.
这次的辣白菜其实味道和以前做的差别不大，不过这次我多用了一味调料，就是糖浆。也许是我放的不多的缘故吧，吃的时候没怎么觉得和以前做的在味道上有什么不同。
材料：
1 棵白菜，1 个萝卜，100-150 克朝鲜辣椒粉，1 块姜，1 头蒜，1-2 大勺盐，1 大勺糖浆。
做法：
1、萝卜削皮，然后切（刨）片。
2、白菜剥去两层老叶子，其余的切成块（片）。
3、姜削皮，蒜剥皮，然后一起打成末。
材料图中的姜我用了一半。
4、辣椒粉、盐、糖浆和姜蒜末一起混合，加上一点冷水调成浓稠的调料糊。
辣椒粉的量不必很严格，朝鲜辣椒粉一点都不辣，影响的只是卖相。
盐的用量看你的口味，和普通炒菜的量差不多就行。
5、把调料糊和白菜、萝卜一起拌匀，静置一个小时左右，让菜略微变软。
6、把腌好的菜装入容器，放入冰箱冷藏。
其实拌匀的菜就可以直接吃了，不过不够入味。我个人比较喜欢腌两、三天之后再开始吃，不过，两、三个星期之后就味道就过了。
有一点要注意，就是朝鲜辣椒粉的颜色很难清洗，所以操作的时候尽量不用用塑料容器。我一般会用金属或者玻璃的器皿。
Kimchi is a traditional Korean side dish made of vegetables. There are hundreds of different kimchi, in varieties of vegetables and flavors. This one is my favorite one, I make it several times every year.
Ingredients:
1 medium napa cabbage*, 1 medium daikon*, 1 whole garlic, 1 piece of ginger root*, 100-150g Korean chili pepper powder, 1-2 tbsp salt, 1 tbsp corn syrup.
Method:
1. Peel daikon, then slice it, chop to bite size.
2. Peel off two layers of napa cabbage from side, then chop rest to bite size.
3. Peel garlic and ginger root, mince well.
I used half of the ginger root shown in the picture.
4. Mix chili pepper powder, salt and syrup, and minced garlic and ginger, then add some cold water, mix together to get very thick seasoning batter.
Don’t be scared of the chili pepper powder, it’s not hot at all.
5. Mix the mixture and vegetables, set aside for about one hour to let the vegetable sweating a little bit.
Make sure you got gloves on, the chili pepper powder is not spicy, but does has some magic color which is hard to get rid of. So you might want to use glass or medal container instead of plastic one.
6. Put kimchi in a container, cover with lid then keep it refrigerated. 
You can serve kimchi immediatly if you want to, but I recommend you wait for at least 24 hours to let it get richer on flavor. But don’t keep it too long. After several weeks, the flavor would turn too old, won’t be that good to serve as side item. If you don’t want to throw it away, you can cook with it.
Here are the pictures of Korean chili pepper powder:
*Below are some links from wiki, hopefully they’ll help you understand this dish better:
Kimchi: http://en.wikipedia.org/wiki/Kimchi
Napa: http://en.wikipedia.org/wiki/Napa_cabbage
