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Posts posted by ZenKimchi

  1. I recall from one visit to a Korean restaurant a delicious salad made from jellyfish and a variety of crisp, julienned vegetables, with a very garlickly, tangy dressing (which was very light and clear though), and I think topped with sesame seeds. 

    Can anyone help with this?  I'd love to be able to replicate it.  Thanks!

    Are you sure it was jellyfish? My first experience with Korean food, I had something that I thought was jellyfish. Turned out it was a jelly made from seaweed. There's also acorn jelly, which is also used to make a salad similar to what you're describing.

  2. I was surprised when a New York Times reporter contacted me for a story about Korean fried chicken. She said it was catching on in New York.

    Here's the article.

    Now, I've said that if Korean fried chicken got a foothold in the U.S., it would spread as rapidly as Krispy Kreme has in Korea (which was another prediction I had made).

    Anyone seen any evidence of Korean fried chicken catching on?

    Any lovers of this stuff out there?

  3. I don't understand the hate for Marcel either. Yes, he's arrogant but so are a lot of other people in the business. You have to be more than just confident to make it big. I admire him for just standing there and letting Betty throw her temper tantrums.

    I didn't like Marcel at the start. Typical arrogant twenty-something who hasn't been humbled by the fact that he isn't what he inflates himself to be. In other words, me in my twenties.

    Yet the more I see of his real personality, the more he seems like someone I'd hang out with. Wouldn't let him cook for me, though. I think he just got an El Bulli cookbook one Christmas and went to town without paying attention to Adria's philosophy on food. So it's presentation first, taste last.

    More and more chefs should read David Sedaris' essay on New York restaurants, "Today's Special."


    "Soho is not a macaroni salad kind of place. This is where the world's brightest young talents come to braise caramelized racks of corn-fed songbirds or offer up their famous knuckle of flash-seared crappie served with a collar of chided ginger and cornered by a tribe of kiln-roasted Chilean toadstools, teased with a warm spray of clarified musk oil."
  4. While it's relatively easy to come up with cool ideas, executing them for the first time, without outside help or research, for a group of highly discerning judges can be intimidating.  I know I wouldn't be able to come up with a recipe for sweet potato madelines off the top of my head, and terrines are so prone to failure if you're not confident in your technique.  Still, I agree the food was disappointing.

    Nonetheless, I would be VERY interested in what you would have done in that challenge, considering what we have seen you do in the past.

  5. What ideas ran through your minds? This might be fun, let's see how we would please anthony's palate.

    I always think of what I would cook, even though I know I would never hold my own in something like this.

    If I was doing this, I'd take some of my Thanksgiving guilty pleasures from childhood and played with them. Like somehow take turkey skin and fry it into a cone. Stuff it with a cornbread oyster dressing and a dollop of fresh cranberry sauce on top (or if I ever knew how to make that fake caviar from El Bulli--do that with cranberries). Serve it like a sushi hand roll/ice cream cone.

    Man, I wonder what that would taste like.

  6. ZenK - what's yuzu sauce in korean? How do I buy them from the store?

    I think it's "yuju." Eun Jeong told me once, but she's asleep right now. I bought the yuzu juice and other yuzu products at a grocery store during my last stopover in Japan in September.

    Yep, those are the kinds of souvenirs I buy when I travel.

  7. It's not in every dish, but it's heavily in kimchi and most dishes. There's a debate on Wikipedia on statistics of Koreans being the world's largest consumers of garlic. Another factor in the garlic breath is that sliced raw garlic frequently accompanies meals.

    Man, I reek of garlic all the time. But no one notices here. They just notice when I have eaten cheese.

  8. Okay, now I'm in the same situation as Daniel was. Only I have three whole mini monkfish with livers and roe sacks.

    I'm thinking of poaching them in butter like Daniel with one of them and the others make into the Korean dish Agu Jjim -- monkfish simmered in red pepper paste and vegetables. The livers are delicate and small (small fish, you know). How about steaming them and slicing them thinly--trying to think of garnishes. The roe sacks--Al Tang (fish roe soup) is the only thing I can think of.

    Pictures here:

    Baby Monkfish

  9. And man, you can almost stick your thumb through those big veins in some of the offal.

    I love me some SundaeGuk -- big bowl o' nasty. It's all rendered pork fat -- have you ever put leftovers in the fridge? Solid.

    Don't know where to start tackling homemade sundae yet. I'm expecting to participate in KimJang this year. So I'll finally make my own kimchi. I'm also thinking of experimenting with how to make HoDdeok for the food journal.

  10. Despite the fact that I live in Japan my favorite ramen is the wonderfuly spicy Shin ramen followed closely by tom yum flavor from Thailand, the brand I have forgotten.

    Japanese ramens don't have enough kick for me. :biggrin:

    Nonetheless, I was very enthralled with fresh Hakata Ramen from one of the street stalls in Fukuoka. Ended up buying some Hakata Ramen for home -- along with a big stash of yuzu juices and sauces.

    Like Shin Ramyeon a lot. I think I noticed a handful of new flavors at the store yesterday. Since it FREAKING SNOWED this evening, I may just start trying out these flavors to warm me up.

  11. Slashfood recently went to Applebee's and tried one of the dishes.

    And have you been to Applebee's web site for this? It's spacey, a little cool, and a little scary. If I don't click on Tyler, he starts TALKING TO ME! He's looking straight at me and talking.

    My humble take on this is starting to lean to the positive side, the same as Emeril. It's a gateway drug. People who normally go to TGI McChilibee's for fajitas and a hamburger may get their first experience with arugula, or bruscetta, or shaved parmesan on pasta (instead of the canned powder cheese) -- ingredients that we may find pedestrian that they would find exotic. From there, they'd take the next step into trying new cheeses... finding out what that weird lettuce was... wake up to the experience of fresh herbs in cooking. They become more aware. They taste the world differently. They hear about white truffles and try them when they see it on the menu. This leads them to trying the next foodie drug -- foie gras. They become OBSESSED with foie gras. Then they find out it's banned in Chicago and about to be banned in California and New Jersey. They get pissed. They make a stink. They vote these frikkers out of office.

    And more people join the Good Side.

  12. Also, I hate those Korean grapes with the seeds and the skin.  They taste so good....but its so labor intensive. 

    Eun Jeong's going to be eating them a lot, and I'll be seeing grape skins on all the plates. And she's going to make me eat them too because she has to share everything she eats with me -- especially foods I told her I don't like.

    Just one day after posting that, I came home, and Eun Jeong had a bowl full of the foul grapes. The living room reeks. Grape season has arrived.

    Give me durian to counter this smell!

  13. Also, I hate those Korean grapes with the seeds and the skin.  They taste so good....but its so labor intensive. 

    Yeah, I'm not a big fan of the grapes. They have all that nasty flavor I associate with purple bubble gum and none of the sweetness that I like in green grapes. The skins are too thick, and there are around five seeds to each grape, it seems.

    Unfortunately, I live in Anyang. Anyang's mascot is Podongi, a smiling grape. Ironically, the mascot's name sounds too much like "ondongi," the Korean word for "butt." They grow a lot of 'em nearby. And we're hitting grape season soon. Eun Jeong's going to be eating them a lot, and I'll be seeing grape skins on all the plates. And she's going to make me eat them too because she has to share everything she eats with me -- especially foods I told her I don't like.

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