Peter Green
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Posts posted by Peter Green
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Oysters! I know a place up from Egmont on the Sunshine coast where a saddle appears at low tide and it's nothing but oysters. Tie off the boat, get out the knife, and settle in for some eating by the foot (or third of a metre....that would be Canada).
Oysters (little ones) fried in an omelet Thai style are always a treat.
And you could also do a Thai salad with them, loaded with lime,garlic and chilis (but then they'd still be raw, technically) if they're small enough.
And at The WGF in Bangkok Paul Wilson from The Botanical did a Carpaccio of Hiramasa Kingfish
with Rock and Pacific Oyster, where the oysters are gently warmed through with scallops.
Oh, and don't forget to keep and use the juice. Keller's FLC has a great cauliflower pannacotta with oyster glaze and sevruga caviar recipe that I love (and it works well with broccoli, too).
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Thanks, Sheena and Doddie!
I was surprised about the imo "auntie" thing, too. When I'd been in Korea before it was always "agasi" or "ajima", we'd never used imo.
I thought maybe it was a "returned Korean expat" thing, but I heard it a lot in the restaurants.
Doddie, what's your take?
And I'd thought maybe it was corn tea, but Yoonhi's brewed some up, and it's a different flavour (not as good as boricha which I still say is one of the best things after beer for a hot day).
Next? You'll have to wait and see. (and I'll have to figure out how to get more space for pictures)
Cheers,
Peter
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I've had the "kneecaps" fried up in Cantonese cuisine in Vancouver (although "kneecapping a chicken" does have a delightfully Gaelic feel to it).
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Rice crispie squares!
All you need are rice crispies, butter, and Mr. Ed's footware!
Plus, the cards'll be identified by patterns of stickiness, so you'll clean up!
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I worry about this trend.
If everything useless and expiring was put up for consumption and disposal on a regular basis.....
What would happen to me?
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Y'know, when I think of mushrooms in Vancouver, I always picture that classic Georgia Straight cover - ala the Dutch master's painting - with the students bent over picking the psilocybin on the boulevard on the way to UBC.
Can you cook with those? Without inducing vomiting?
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I'm wondering.....
There's a place about 45 minutes drive from the centre that is described as "a shack, with another shack added, and another, and another....and it seats several hundred".
Is this Andres?
Besides Andres, with three nights in Bogota (don't ask) what other two places would be on the must eat?
Plus, what particular dishes are on the "must eat" menu for Columbia?
And, of course, what's on the "must drink" list?
Cheers,
Peter
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Well, having bared all in the blog, it's apparent that I'm....well.....compulsive.
As I travel, I see things that look....interesting. In most cases my buying decision will come down to three factors:
1) how much does it weigh (I am at war with the fascist airlines and their new weight limits)
2) can I see a clear picture of where this would be worth trying (like those deliciously sweet Chinese dried tomatoes that have turned out so well in risottos)
3) is it really bizarre?....okay, okay, I'm a guy.
3a) is my wife within sight when I buy it? (I scored four tubs of bamboo worms when she was busy in the lounge in Chiang Mai!).
Bottom line.....if you think you'll regret not having bought it, then the decision is pretty clear.
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Run,
I'm hoping that there was not a lot of money involved in this.
Sorry, but it doesn't sound like the product is going to work out. Heck, given the flexibility issue and the handle, you can't even use it to practice with sand.
But thanks for the heads' up. I won't be buying from them.
Peter
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It'd be kind of fun to do a special on moonshine, but there may be some legal issues with that.
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Let the stains fall where they may.
It just shows you're comfortable with wet work.
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Yoonhi says, "If it's cotton, use bleach. If it's sythetic...... we're coming up with terms like "blue rinse" "rinsing blue" and things like that (Don't use bleach on synthetic, it'll turn it yellow)"
I've got some chef whites, but with patches (don't ask). She recommends removing the patches (or whatever), bleach the living sin out of it, and then put the bling back on.
Hope that helps.
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"Wear your food with pride" says I.
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I'm waiting for another post, aj!.......
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Plus, I'll read any of Doddie's (aka Domestic Goddess) stuff on the food festivals of Korea with great glee.
(I've got a lot of glee to go around)
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I'm lazy, I must admit (man, it was a lot of effort to type that), but I should note that I really enjoyed Tupac's Eating The Boot
And Ajgnet's Eating My Way Through Buenos Aires is another that takes my thoughts to different climes.
It's just so hard to leave Asia........
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Nikon D80 Digital SLR. Lens: 35mm-80mm with a wide-angle/macro lens added, which makes it effectively 20mm-40mm. I can't stand the lack of focus control on those P&S cameras.
I also have reduced the resolution (the original is 10 Megapixel) of the picture before uploading.
I wish Yoonhi would let me drag one of those to meals. Your shots are looking goooooood.
And I quite agree on the downscaling from 10megapixels. I learned the hard way. Right now I've only got 0.74 MB left of my quota......
What resolution are you using here?
Cheers,
Peter
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Oh, man! I'm out of vacation days! The food looks so good!
I guess I can start loading up all of my HK movies for the weekend.......where did I put One Night in Mongkok?
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That's it, folks.
Outside of idle banter and more bad puns ("if they're good enough for Shakespeare and Aristophanes, they're good enough for me") I'll wrap this trip up.
I'd really like to thank Doddie and Billy for all the help, and for those quinces!
I'd also like to say, if there's a real hero in this story, it's my nephew Jason. Anyone who'll put their whole life on hold for 3 weeks to deal with a pack of moochers like us has definitely gone above and beyond.
Cheers,
Peter
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I'm very partial to St. John for lunch.
Well within your budget, and always an interesting menu (and educational).
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I THINK I'm ready for the exam.....slightly worried about the paper (hope I've done enough revision) however very confident about the practical,.... *hic*........... 실례합니다
Here're some hints on doing well on your drinking tests:
1) always proof your answers
2) it's important when the question involves mixing to get the right solution
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Soju Culture
We’ve talked around the subject a lot, but we haven’t really gotten to the heart of the matter.
Soju.
It’s clear, it’s pretty much odorless, and it’s not really strong, generally running around 20% for what we were drinking.
There are two major brands:
Jinro’s chamisul is probably the most popular (“ “), but we were also drinking
Cheoumcheoreom (“Like the first time”) from Doosan. Both of these are running at the 19% mark, and are consumed in the hundreds of bottles per night at most places (morning and afternoon, too, for that matter).
I’d like to talk about how it corresponds to the Japanese shochu, being a distillate of rice, potato, wheat, etc. That would be the traditional Korean soju, brought to the Peninsula by the Mongols, who, bright young things they were, realized that hard liquor was the best thing Persia had to offer when they conquered it.
I’d also like to talk about how traditional soju can be up to 45% alcohol by volume.
But we never saw any traditional soju.
What we saw were the two brands mentioned above. They’re basically diluted spirits, filtered in bamboo charcoal (at least in Jinro’s case).
Jinro’s the big boy. They go back to 1924 and have always been the name associated with soju.
Doosan is another matter, with liquor being just one of their products, right there on the list after Diesel Engines & Materials and Defense Products, and before Food .
As a note Food includes their ownership of the rights to KFC and Burger King for South Korea.
And the Defense products are cool! Short-range surface-to-air missile systems, self-propelled anti-aircraft gun systems, Korean infantry fighting vehicles, multiple rocket launchers, naval guns, torpedo tubes, altitude & orbit control systems. Think of it, you could adapt several of these to serve soju!
Anyways, let’s get back to the not-so-hard stuff.
We’re here to talk about etiquette.
First, you drink soju in shot glasses. These don’t hold a lot.
Second, you never pour for yourself.
Third, you always play “spot the empty glass” (or near empty) and fill it up if you see it.
Fourth, if your glass isn’t empty and someone’s going to pour, drink up!
Fifth, when you pour, think about who you’re pouring for. If it’s not too formal you can get away with just touch your shoulder or chest. If it’s the president of your company, hold your wrists.
Sixth, when you take the drink, if it’s someone below you, use one hand, if above you, use two hands. If it’s someone really high up, turn your head away from them when you drink.
Seven, spank the bottom of the soju bottle before you pour.
Eight, never pour the very last drops out. This stuff is fine, but it’s tradition not to pour the “dregs”.
Nine, when you open the first bottle of soju, everyone toasts. We don’t believe this has to happen after every bottle, otherwise you’d be toasting every couple of minutes.
Ten, you can take a love shot with your significant other by crossing forearms and drinking. This can be modified to wrapping arms around each others necks and drinking.
Eleven, if there’s someone you want to get to know better (not in any romantic sense) you can offer him a drink from your empty soju glass, sharing one glass back and forth. This indicates an interest in becoming better friends (usually among men – again, there are no romantic overtones to this).
As expected, there are a huge number of drinking games. Here are two (which are the only ones we remember):
All soju caps have numbers. Someone gets the cap when it comes off, and then it’s a game of guess the number, with high and low the guidance. Whoever guesses the number drinks.
Then there’s the cap tap. When the cap comes off, pull the bottom part of the metal away a bit, and dangle the cap by this “hanging chad”. Take turns flipping at the cap until it separates from that umbilical of metal. If you separate it, you drink.
Or you can cut through all of this cute stuff and just drink.
Ordering soju……..nowadays the standard come hither is “yeogiyo!” which just means “over here”. If you’re calling a female nowadays it’s “imo” (sister). Otherwise go with “yeogiyo!”
Once you’ve got their attention, the proper term is “soju (or Cheum or Chami or whatever brand you’re drinking) han byeong juseyo!” There was another way of asking that didn’t make you seem like such a hardened alky, but we didn’t use that much.
Alternatively, in the smaller, less formal places like the han-u joint we were at in Mapo, you just go to the cooler and grab bottles as you need them. They’ll ask you how many you had later one.
We’ve talked a bit hear about the new trend of mixing soju. We did apple juice and soju in AFS/Café Ahn in Apgujeong, and soju and yogurt drink at Nori People
The general rule here seems to be take whatever they give you as the set, and add two or more bottles of soju to that. This will get you in the righ frame of mind for…..
Final note, if you’re in Namdaemun market (which is tottering on its last legs) you can get special soju jackets and vests for those particularly rough nights out. These come with bright reflective orange strips so that when you pass out in the street the drivers can spot you before they run you over.
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Choose your weapons.
ps. just googled Naver for Korean recipes and found quite warlike translations after hitting Kitchen then Smith(?).... 'a pot of water a cup in Libya, life crisis'.....hmmm, do they have a webcam in my kitchen??
You've discovered the I Ching of cooking!
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Milg,
We ended up not getting any cookbooks, strangely enough.
Yoonhi kept looking when we were at the museums and the bookstores, but she didn't see anything that caught her eye. She says that most of them aren't as good as Ms. Noh's book, and that the internet Naver site seems to be a better source (and it's free).
I'm going to go rooting through our other friend's brain, though, when she comes over for American Thanksgiving this weekend. We'll see what she says.
Cheers,
Peter
P.S. - I'm just waiting now for a fact check on my soju piece. This is almost over.
Almond Butter
in Ready to Eat
Posted
Besides sandwiches, what else can you do with the Maranatha almond butter? I've got a jar in there somewhere.
I'd tried using it in satay and other dipping sauces, but was unsatisfied with the results.
Ideas?