and just easy as pie that they have perfect for this time of year when everybody's guards are coming and i got all this produce you know i've got like ten thousand guineas and you know you come here the farmer's market and there's heritage she has been cooking professionally for just about fifteen years now and she grew up cooking with her father in the kitchen i'm learning all the ins and outs of  you want or as humble as you want i basically made some last night at midnight because i was hungry and i just ran to the kitchen and mixed a bunch of stuff up with rice that's that's the same thing so if you go out to a korean restaurant often times you it'll be one of the fancier maybe price your items on the menu and that's because they'll cook it in the stone bowl like we have here it's called bill saw so it's a lot of fun  there's a few different recipes in your book and the little booklet mostly what you'll be putting in is just sauteed vegetables whatever sauteed vegetables you like right so we've got two recipes in the book one of one of them we made up yesterday it's the cucumber salad it's just it's very very simple you can make it up fresh and it's good you can make it out early and then i'll pick a little more just cucumbers manager a little bit of sugar a little bit a little bit of heat so right now i'm just cooking up some vegetables however you want to cover a little one of my favorite things to do with rice is potatoes so i always have to so we've made the rice up ahead of time it's the best kind of rice to use is basically the same stuff you would use for sushi because it's it's a little bit sticky but you can things to eat and it's very common to yeah so in the booklet we've got a recipe for a spinach salad we could it gets printed just morning so we've got swiss chard once again you can be very very flexible and very very pretty  we have a healthy work environment yes we do yeah so like i said you can make this is fancy as you want or as humble as you want you can just put it in any bowl i would just part is the mixing of the rice went out with my family one time we got up and as i went to go get the silverware and stuff my sister decided to cut down on time and next day i had to talk to her for like two hours so angry at her it's so in your book there's a little recipe for a spin actually so i'm trying to do a little bit of the same with th have a chef doesn't know what he's doing gives me confidence it's everything is cut very very precisely and the colors are all blended together in a nice harmonious way so i got like talk earlier about you know a simple technique if you want to bring the across several cultures normally i would have cooked all the vegetables separately but time and space it doesn't really matter the only thing is you don't want colors up again want to come up later and look at that the way that looks like but once again as long as you're not using well even if you like smoked chili powder go ahead and use it but it's got a very very him she is like a blanket term but it also often just means the cabbage one this is the one that you normally see but it can mean any man or a pickle different or vegetables if you're making come to your home and you yeah you would put it in the fridge usually it'll go faster if you leave it out but it's going to stink when you when you buy at the store they double bag it travel bag and never put it in your trunk make sure somebody has got that sucker between their fee and your car still going to be for a few days just so to speak careful so probably in the fridge so it's less pungent later the more sour the longer the older it is it's best for cooking purposes like super pancakes i've never let i came to prague on more than a year well but that's just because it gets consumed you use i don't really know what mushrooms are funguses i use i just walk down the aisle and pick out different ones at the store oh dried fungus oh different dried fungus oh the dried fungus they're all different day like any any manner of things there's another korean restaurant so guarded a lot of the japanese and sushi restaurants are actually owned by korean so oftentimes they have a korean menu and as for angry dance you can actually and the other question i think we're done here ok feel free to come up and look at the ingredients if you like smell the food