tag:blogger.com,1999:blog-28847242001356623322024-03-16T18:26:49.814+09:00Knifing Forking SpooningAnonymoushttp://www.blogger.com/profile/09146006843798446394noreply@blogger.comBlogger88125tag:blogger.com,1999:blog-2884724200135662332.post-71673995878517931672014-02-28T17:36:00.001+09:002014-02-28T17:36:29.852+09:00Magurosen (마구로센)Last night, I went to Magurosen (마구로센). I would have gratefully accepted my tokens of Facebook likes, and moved on with my life except that <u>I can't have anyone going here</u>. Yes, there is a giant, 80-kilogram tuna to greet you as you walk in. <i>Omg, it's so cute. #hugeeyes. </i>And sure, such a creature must be met with appropriate pomp and brouhaha. <i>Ready the big, sharp knives and headset mic.</i><br />
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Don't get me wrong; seeing a beautiful, bigeye tuna in person was pretty special. Once a week, Magurosen flies in a tuna freshly plucked the night before from the Indian Ocean (this is what they said, most likely to dispel any concern that it came from the radiation-tainted waters of the Pacific). <i>But it's fine; where radiation fails, mercury will prevail, right?</i><br />
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Watching a fish this size get broken down (or in my case, being the one to deliver one of the bisecting slices) was fascinating. And when the body opened up, allowing me to take in all the beautiful shades of savory red it had to offer, my anticipation had mounted to dizzying heights. I ran back to my tatami mat and flexed my chopsticks. <i>I'm ready for you, tuna. </i><br />
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We decided not to go the "course menu" route, which sounded like a weird jumble of tuna sashimi, rice porridge, salad, spicy fish stew, beans(?), shrimp tempura, udon noodles...and god knows what else. Instead, we chose kama toro and otoro, the two most prized areas of the toro area, off the a la carte menu.<br />
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I would not have fed this crap to my cat. Both tuna sashimi platters were so bad that I was knocking back shots of sake hoping to get drunk enough to force feed myself this slop. Thick white veins of fat made the pieces impossible to chew. <i>Isn't this shit supposed to melt in your mouth?</i> My chopsticks were so greasy from handling the tuna that it left oil smears wherever it touched down. At one point, I shut the door of our private dining room, and said to my dining partner, "You will never tell anyone I did this." I started throwing the toro slices <b>into</b> the udon soup. My logic? Maybe cooked, they will improve.<br />
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It wasn't until later that I discovered what the hell was going on. Magurosen uses smaller, FROZEN tuna for their a la carte menu. Smaller tuna has a higher fat to flesh ratio accounting for all the pools of grease dripping off our gristly "toro." How were we to know that we wouldn't get the tuna we just saw getting carved up outside if we went a la carte? I don't know, but somehow if we had ordered the course menu, we would've gotten the fresh tuna.<br />
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Feeling sorry for us, the chef threw us a few slices of the fresh tuna. We ate them. They were delicious.<br />
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When I ordered off the a la carte menu, I wish to god the waitress gave enough of a fuck to slap me across the face and tell me not to. I wish I didn't feel crazy for thinking that if a tuna is butchered live in front of me, I get to eat that tuna instead of being served frozen tuna. What kind of sushi restaurant has frozen tuna?<br />
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Like many dining experiences in Korea, Magurosen was more about show than substance. Abominable knife skills, and the sushi is pretty Koreanized (think spicy fish stew as an accompaniment). However, the show is pretty great, and it's free. You just call ahead, find out when they're doing it that week (usually Thursday at 8 PM), and show up. If I had it to do over, maybe I would order the course menu though I think it's ridiculous to be forced to opt into getting all this random shit just to have tuna.<br />
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Thank you to Tim for paying for this absurdly expensive, worst-sushi-ever dinner. <i>What a gentleman. </i><br />
<br />Anonymoushttp://www.blogger.com/profile/09146006843798446394noreply@blogger.com4tag:blogger.com,1999:blog-2884724200135662332.post-1663629522770160852013-04-28T16:40:00.001+09:002013-04-28T16:44:46.910+09:00Burgers at Salt and Butter on Apgujeong's Rodeo Street<div class="separator" style="clear: both; text-align: center;">
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I rate burgers in four categories: bun, patty, toppings, and sauce. Recently I visited Salt and Butter on Rodeo Street in Apgujeong. I ordered the Dallas Burger and the Spicy Chicken Burger. This is how they did.<br />
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<tr><td class="tr-caption" style="text-align: center;">The Dallas Burger.</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">The Spicy Chicken Burger.</td></tr>
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Both burgers were on sturdy buns which had a thick, dense brioche-texture without the sweetness. The buns were toasted and served as worthy soak barriers - burger juice was well-contained, and the fingers stayed dry. Finally, a judicious bun-to-content ratio helped avoid the dreaded burger backslide.</div>
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<tr><td class="tr-caption" style="text-align: center;">Inside the Dallas Burger.</td></tr>
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<br />The Dallas Burger patty is all-beef and ground in-house (major street cred). Cooked medium and juicy, yet I could have used more beef. Toppings include onion rings and bacon (cured and smoked in-house), which overpowered the beefiness I crave when sinking into a burger.<br />
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<tr><td class="tr-caption" style="text-align: center;">The Spicy Chicken Burger.</td></tr>
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The Spicy Chicken Burger was a surprise. I don't like chicken burgers; I think they're for sissies. Gimme a cow! But this patty is all THIGH. Juicy chicken-on-chicken flavor highlighted with punches of spice and rounded out with a creamy, crunchy coleslaw. Everything worked. I loved this burger.</div>
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For sides, we ordered the truffle fries and sweet potato fries. If the truffle fries were truffle, I could not taste it. I think we were mistakenly given the rosemary fries - probably not a good thing if I couldn't tell. But this faux pas is overshadowing the fact that these fries (regardless of flavoring) were just awesome fries. Cut from a potato that was clearly bigger than my face, these fries are crispy on the outside while hot, soft, and potato-y on the inside. Normally, sweet potato fries are weirdly rock hard in Korea, so I was happy that these were substantially-sized wedges with a skin-on, crispy exterior housing a comfortingly soft and sweet interior.<br />
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Normally mentioned first, this appetizer is greatness. Cheesy spinach and artichoke dip. It'll have you and your dining partner giving each other dirty looks at overloading dip on chip.<br />
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Finally (yeah, I'm not done yet), milkshakes. Oreo milkshakes.<br />
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You can find details on how to get to <a href="http://www.saltandbutterkorea.com/" target="_blank">Salt and Butter</a> on <a href="https://www.facebook.com/MangoPlateApp?fref=ts" target="_blank">MangoPlate</a>, a food discovery app for restaurants in the Seoul area. Available for Android and iPhone.<br />
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<br />Anonymoushttp://www.blogger.com/profile/09146006843798446394noreply@blogger.com0tag:blogger.com,1999:blog-2884724200135662332.post-2245702910646853692013-04-13T13:04:00.000+09:002013-04-13T13:04:16.370+09:00Bacon Cheddar Macaroni and Cheese<div class="separator" style="clear: both; text-align: center;">
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This post is for my brother who got engaged recently - very happy for him and his soon-to-be bride! Hey Linde! I have a cute little story to tell you about Peter from his grimy school days.<br />
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<tr><td class="tr-caption" style="text-align: center;">My heavily whiskered brother and his fiance<!--3--><!--3--><!--3--></td></tr>
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Peter read a lot of books growing up. Actually, all of us Kong kids did, but while my sister and I would yield to our bodily needs (<i>like, ya know, going to the bathroom and eating</i>), Peter was a complete literary ascetic. Sound noble? Ermm...I'm not saying he got to the point of storing jars of urine around his room a la Howard Hughes, but god help anyone uninformed enough to open his bedroom door. <i>I think my college gym, gone unrenovated for 15 years, smelled about the same. Perhaps prison gym wouldn't be too far off either.</i><br />
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Things got especially dire during summer vacations when the structure of school life collapsed into one lazy river of days melting into days. Peter would disappear into his books, which was fine for me and my sister because, <i>if it's not already obvious</i>, Peter was not much fun to be around during this particular phase of his life. Anyway, a few days into his hermithood, Peter's bedroom door would violently bust open, and rattle-boned Peter would come stumbling out muttering, "Food. I need food..." <br />
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He'd hobble determinedly to the kitchen, and I am not exaggerating when I say I've seen placenta-covered, newborn giraffes have it more together more than Peter in this state. But somehow he'd manage to throw together one obscenely large stockpot of mac and cheese. As children, we didn't have the most discerning palates, and my younger sister and I would actually sit there puppy-faced, hoping to score just a wee bowl to share. Surely skinny <strike>mean</strike> older brother would not eat all of it? <i>Oh, we were naive, little babies...</i>Peter would chew down every last elbow noodle as our eyes grew wider and wider in <strike>heartache</strike> wonder. Had I known people made money from eating weirdly large amounts of food, I would have told my mom she can save the college tuition on that one 'cause he is the next Kobayashi. But I was ten and knew nothing of the colorful pockets of culture America had in store, so just like that, Peter would retreat back to his kingdom of books for another few days.<br />
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So there you have it. Peter and his bounties of mac and cheese with the lowly younger sisters hanging onto the bottom rung of the cheesy pasta ladder. The moral of the story, Linde, is that little sister and I should have overtaken starved and feeble older brother and had ourselves a mac and cheese feast! I encourage this behavior from you should any mac and cheese materialize in your marriage. <br />
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Anyway, story time over. Fast forward to today, and I am making my own mac and cheese. What's more, I loaded it up with bacon that used to be a slab of pork belly which I marinaded and home-cured to elevated bacon status. Hopefully, I can get going on a post about that soon because it's not hard <strike>except for finding a chemical plant that would sell me sodium nitrite</strike>, and it tastes better than any bacon you'll find in Korea...or wherever.<br />
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<b>Bacon Cheddar Macaroni and Cheese</b><br />
<span style="font-size: x-small;">(adapted from <a href="http://foodwishes.blogspot.kr/2009/02/life-liberty-and-pursuit-of-cheesy.html">FoodWishes.com</a>)</span><br />
<span style="font-size: x-small;"><i>Time: less than an hour </i></span><i style="font-size: small;">Servings: As a main dish, 2. As a side, 4.</i><br />
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1 lb elbow macaroni (use less if you like your mac and cheese to be saucier/cheesier)<br />
6 slices (+/- 2-3 slices depending on your bacon fidelity)<br />
3-4 cups of grated sharp mature Cheddar cheese (the older, the better meaning calcium lactate crystals and crumbling are both good signs)<br />
2 tablespoons butter<br />
1/4 cup flour<br />
1/4 tsp dried thyme<br />
1/4 tsp cayenne<br />
1/8 tsp pepper<br />
1/4 tsp Worcestershire sauce<br />
1 tsp salt<br />
pinch of nutmeg<br />
1 tsp Dijon mustard<br />
3 cups cold milk<br />
1/2 cup Panko breadcrumbs plus 1 tbsp melted butter<br />
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First fry up your bacon slices until crispy. <br />
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Save the rendered bacon fat. Chop up the bacon slices into little (or big) bits.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh12SJJMtSoe__EHVuDfQx2LhVyKoiUeJRkW3cDgQPwCKzm9S4lJrJd5ozFBKgxzBhZICtTbkeH6MHWqFqESH6Qjt8S7cYPoNY15zQeL2PMzxzxLV4v2p3c-29OSMHsXINOl21fthghyFnS/s1600/IMG_6889.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh12SJJMtSoe__EHVuDfQx2LhVyKoiUeJRkW3cDgQPwCKzm9S4lJrJd5ozFBKgxzBhZICtTbkeH6MHWqFqESH6Qjt8S7cYPoNY15zQeL2PMzxzxLV4v2p3c-29OSMHsXINOl21fthghyFnS/s400/IMG_6889.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Obviously eat the ones that are "too big" or "too small".</td></tr>
</tbody></table>
There should be about 2 tablespoons of bacon fat left over (if you don't have enough, add a bit more butter to make up the difference). Add in two tablespoons butter. <i>Yeah, no, really. Add two big ones of butter to that cracklin' bacon fat.</i><br />
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Heat over medium heat until the fatties start to foam, bubble, and make a crackly noise. Then act fast! Throw in the flour and start whisking. Do this for 3-4 minutes to form a brownish <i>roux</i> (paste of flour cooked in fat).<br />
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Then toss in the thyme, cayenne, and pepper. <i>Adding these spices/herbs to this oil mixture is important because these herbs will bleed out maximal flavor in oil as opposed to if you added it in later when the the mixture is diluted with milk. </i>Whisk around for about a minute.<br />
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Add in one cup of milk. Whisk whisk! <i>It's got to be cold milk to ensure a smooth sauce free of lumps. </i>Add in the remaining two cups of milk and whisk some more while bringing to a simmer.<br />
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While the mixture is coming to a simmer, add the nutmeg. Then add the Worcestershire sauce and salt. Whisk away and once it's arrived at a simmer, turn the heat down to med-low. Let it hang out and thicken for about 8 minutes, stirring often so the sauce doesn't form a skin.<br />
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Once the sauce is done, turn the heat off, and add in the grated cheese, but reserve about half a cup for the crumb topping. <i>I've found that the older, crumblier, and smellier the cheddar; the better. Sharp cheddar would be my first choice, but you can sub in any similar cheese like gouda, colby, gruyere...blah blah.</i> Stir until the cheese is melted in, and you've produced a sexy, smooth cheese sauce.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVfkZRBpK4VsywQgLIgadEpPIA69pOPdklikZPgtP26IDSlH4S5yQMkiD6WK_UsooBXYYbbUX5qBjB77ZjHlaIE4X0G0R0nP9YSWL1ru3ZLW5AA2ZOOOejdUa8o48QjU_B-nx8sa1jjz9J/s1600/IMG_6789.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVfkZRBpK4VsywQgLIgadEpPIA69pOPdklikZPgtP26IDSlH4S5yQMkiD6WK_UsooBXYYbbUX5qBjB77ZjHlaIE4X0G0R0nP9YSWL1ru3ZLW5AA2ZOOOejdUa8o48QjU_B-nx8sa1jjz9J/s400/IMG_6789.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Blend of Kirkland sharp cheddar and mature aged sharp white cheddar.</td></tr>
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Then add in the mustard and bacon bits, and give it one last stir. Cover and set aside.<br />
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Nowish would be a good time to preheat your oven to 400 degrees F or 200 degrees C.<br />
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Cook pasta according to package instructions; mine was a quick 6 minutes. Make sure the water you boil the pasta in is salted. Drain the pasta well.<br />
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<tr><td class="tr-caption" style="text-align: center;">Ooh. Ribbed.</td></tr>
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Stir the elbows in with the prepared cheese sauce.<br />
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Using the last of the cheese, sprinkle on a layer atop the pasta.<br />
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Mix the breadcrumbs with 1 tablespoon of melted butter. <i>It'll look kind of like a dry, crumbly mixture. </i> Sprinkle that on top of the cheese layer.<br />
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Heat in the oven to form a nice browned crust - about 20 minutes.<br />
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Bacon cheddar mac and cheese.<br />
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Anonymoushttp://www.blogger.com/profile/09146006843798446394noreply@blogger.com2tag:blogger.com,1999:blog-2884724200135662332.post-35016221902884659862013-03-13T15:38:00.000+09:002013-03-15T13:16:39.987+09:00MangoPlate - New Restaurant App in English<div class="separator" style="clear: both; text-align: center;">
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For the past 7 months, I've been trying out this thing called working. By trying out, I mean that there's been zero room for anything else in my life, and this includes this blog and my poor cat who now hates me <strike>and tried to piss on me the other night.</strike><br />
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<tr><td class="tr-caption" style="text-align: center;">My terribly mannered cat trying to filch a cube of chicken.</td></tr>
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So my current job stems from annoying experiences as an expat, namely eating. <i>Is anyone surprised? I mean...I do like to eat.</i> What I always found frustrating is the path of discovery for restaurants. Most good meals I've had in Korea found their way to my face through haphazard happenstance. There's never been one single way, or even a few solid ways, of discovering a good restaurant. A Facebook post here. A magazine article there. A random conversation. With no organized method of how I came across these tasty tidbits of info, I felt something like an ant feeling around without antennas.<br />
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I used to succumb to the monotony of 참치김밥 (tuna kimbap) or whatever for long stretches where trying new places seemed like a lot of work. It's strange how a sudden fear of commitment would wash over me as I <i>kind of</i> tried to check out the exterior of a place I was <i>kind of</i> interested in trying out. But with ajummas waving at me and trying to get me to come in, I would usually smile weakly and keep walking. What if it sucks? What if it's expensive? How do I minimize restaurant letdown when operating off this completely inefficient system of hit or miss?<br />
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So, MangoPlate was born. It's a mobile app, and it aims to help you discover more places to eat and better places to eat. Discovery is streamlined into one place - the restaurant feed. Because MangoPlate is tied into Facebook, users can see where their friends are eating and what they think of the place. They can upload pictures, and review restaurants. <br />
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But MangoPlate isn't solely about discovery of cool, new places to eat. We've invested months in building an extensive database in both Korean and English with individually verified locations, contact information, and restaurant details. <br />
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Even if you don't have a smartphone, you can follow us on Facebook to get inside tips on some really amazing places to eat in Seoul. We're still in our open beta phase, but it's possible to download the app and test it out. We always welcome feedback; it makes us better so you can find food better. Wanna be able to look that ajumma straight in the eye knowing her fried squid is gonna kill it? Download our app and start eating better. Let me know what you think!<br />
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joyce.kong@mangoplate.com<br />
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PS - Right now, we are only available for download for Android phones through the Google Play store. We are currently developing the iOS version, and it should be ready soon...I'll let you know :)Anonymoushttp://www.blogger.com/profile/09146006843798446394noreply@blogger.com4tag:blogger.com,1999:blog-2884724200135662332.post-13444129847012525872013-02-21T15:20:00.004+09:002013-03-15T15:46:38.835+09:00Pizza alla Norma (Eggplant Pizza)<div class="separator" style="clear: both; text-align: center;">
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When I was little, I used to make my own pizzas. Slap me some tomato sauce on a slice of sandwich bread. Sprinkle on some white-colored cheese. Toast it. BAM! Pizza. You're welcome.<br />
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Actually, things got pretty bad with my "pizza-making." Think ketchup on Wonder Bread with a yellow square of American cheese on top. I made this as breakfast on Mother's Day for my dear, sweet mother. Even brought it in on a <strike>lego board</strike> breakfast tray accompanied with a Capri-Sun and package of Fruit Gushers. I know we expats think we have it bad in Korea when we find corn sprinkled in our pizza, but my mom nearly vomited when she ate my rendition of "pizza." This is when I first learned the prudence of Papa John's maxim: better ingredients, better pizza.<br />
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Like anything, master the basics before stretching the boundaries. Have you seen Picasso's earlier works? They actually look like something. So he showed everyone he can paint, then he went crazy and showed them what painting is going to be from now on. I am not a Picasso of paint or pizza, but I don't make pizza with squeeze bottles anymore. To a degree, I think I've graduated to a level where I can be somewhat interpretive with pizza.<br />
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This, here, pizza mutation is <i>pizza alla norma.</i> I first tried this at Al Matto in HBC, and was wowed by the simplicity of it. A few clean ingredients that bloom into big flavor - namely eggplant on pizza crust with a wee bit of parmesan cheese sprinkled on top.<br />
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<i>Pizza alla norma </i>is a light pizza. I like making this when I want pizza, but still want to keep it light. Great for vegetarians and at parties where annoying friends with eating restrictions/disorders are attending.<br />
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<b>Pizza Dough (about 1 hour 15 minutes)</b><br />
1 cup warm water<br />
1 1/2 ounces active yeast<br />
1 teaspoon sugar<br />
1 teaspoon kosher salt<br />
3 cups all-purpose flour<br />
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Stir together the water, yeast and sugar until it's all dissolved. Stir in salt and one cup of flour. Then work in two cups of flour with a wooden spoon.<br />
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The dough should come together after about 2 minutes of stirring. Try to work in as much flour as possible to get a pretty stiff dough. Then roll the dough out onto a floured surface and knead for 6-8 minutes until you have a firm, smooth dough. Place in an oiled bowl for 45 minutes to rise until doubled in size. While you're waiting for the dough to rise, make the pizza sauce.<br />
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Cut the dough into 4 pieces. <br />
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Knead each piece into a ball. Cover and let them rest for 15 minutes.<br />
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<b>Pizza Sauce (30-45 minutes - recommended to do while dough is rising)</b><br />
1 (6 ounce) can tomato paste<br />
6 fluid ounces warm water (110 degrees F/45 degrees C)<br />
3 tablespoons grated Parmesan cheese<br />
1 teaspoon minced garlic (I probably used 5 times this amount, and it was gorgeous. Scale to taste)<br />
1 tablespoon honey<br />
1 teaspoon anchovy paste (optional)<br />
3/4 teaspoon onion powder<br />
1/4 teaspoon dried oregano<br />
1/4 teaspoon dried basil<br />
1/4 teaspoon ground black pepper<br />
1/8 teaspoon cayenne pepper<br />
1/8 teaspoon dried red pepper flakes<br />
salt to taste<br />
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Combine all the ingredients. Let it sit for at least 30 minutes at room temperature so the flavors can develop.<br />
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Pre-heat the oven to 450 degrees F.<br />
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Next, start rolling out the pizza dough. Roll flat with a rolling pin and toss it around. Here's how <b>not</b> to throw pizza dough.<br />
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Make the crust by pinching and folding over the dough.<br />
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<b>Pizza Assembly (10 minutes)</b><br />
prepared pizza dough<br />
prepared pizza sauce<br />
eggplants, sliced<br />
parmesan cheese, grated<br />
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This step isn't necessary, but if you'd like, you can salt the eggplant to draw out bitterness. I've tried salting and not salting, and can't tell the difference. If you do salt, leave it on for 10-15 minutes then rinse off the salt.<br />
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Onto the rolled and crusted pizza dough, spread on a thin-ish layer of pizza sauce, and finally layer on the eggplant slices. <br />
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Bake until crust is golden brown; about 10-15 minutes.</div>
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Sprinkle on grated parmesan cheese.</div>
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You can also experiment with different veggies like mushrooms, bell peppers, etc.</div>
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Joycehttp://www.blogger.com/profile/14707555126790749641noreply@blogger.com0tag:blogger.com,1999:blog-2884724200135662332.post-44920139812193650872012-12-11T16:03:00.002+09:002013-03-15T15:48:31.500+09:00Thanksgiving Leftovers Deep Dish Pizza<div class="separator" style="clear: both; text-align: center;">
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Well, I totally missed the time window for a Thanksgiving-related post, but it's still worth posting - <i>Thanksgiving dinner in a deep dish pizza crust</i>. Imagine all that is Thanksgiving: turkey, stuffing, mashed potatoes, green beans, and gravy in a deep-dish vessel we all love and know so well - pizza. Oh, and let's not forget gobs of gooey cheese. And there you have it - gluttony compounded...a true love child of American cuisine. </div>
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This year I hosted a giant Thanksgiving potluck which is more like me asking everyone to bring wine or candles because I'm so much of a control freak that Noel and I cooked most of the food. Anyways, the perk of hosting a dinner party is that I get to keep the leftovers. Thanksgiving leftovers = me in elastic-waisted long johns and a spoon. This year, I thought I'd be a bit more civilized about my post-Thanksgiving pig out, and thought up this addition to existing pizza taxonomy. </div>
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Use whatever Thanksgiving leftovers you have available; I stuck to the more savory dishes because I don't know how a slice of pumpkin pie would fare sitting atop turkey and green beans. Cranberry sauce would have been a nice, tart pop to counter all the pilgriminess of the other dishes, but I didn't have any. So yeah, do what you want with the toppings, but do not f*** with the pizza dough recipe. It's where the magic happens.</div>
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<b>Deep Dish Pizza Dough</b></div>
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<i><span style="font-size: x-small;">Recipe adapted from <a href="http://allrecipes.com/recipe/the-real-chicago-deep-dish-pizza-dough/">allrecipes.com</a></span></i></div>
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<i><span style="font-size: x-small;">Makes 4 small pizzas (5-6 inches in diameter) which feeds 4 hungry adults</span></i></div>
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2 1/4 teaspoon active dry yeast</div>
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1 1/2 teaspoons white sugar</div>
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1 1/8 cups warm water - 110 to 115<span class="s1">°</span>F (43 to 45<span class="s1">°</span>C) which is the slightly more warm side of lukewarm</div>
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3 cups flour</div>
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1/2 cups all-purpose flour</div>
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1/2 cup corn oil*</div>
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1 1/2 teaspoons kosher salt</div>
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1 rounded tablespoon pizza seasoning**</div>
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Pour yeast and sugar into the warm water in a small bowl. Give it a stir and wait for 5 to 10 minutes until the yeast forms a creamy foam. </div>
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Using a wooden spoon, combine the yeast mixture, flour, oil, and salt in a large bowl. Knead the dough for 5-7 minutes until the dough is slightly sticky. <i>Try not to over-knead.</i></div>
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Form the dough into a ball and lightly oil the large bowl before placing the dough ball back in. Cover the bowl with a plastic bag or towel, and let rise until doubled in size. <i>With fast-acting, instant yeast, this will take less than an hour, but it could take up to 6 hours. A slower rise will yield more flavor and a better texture, so you could even let it rise overnight in the refrigerator. </i></div>
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After the dough has risen, punch it down, and let it rest for 10 to 15 minutes. Divide dough into equal quarters. Roll each dough section into a ball. Flatten and press the dough into a deep dish pizza pan*** until the dough comes up over the edge slightly.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvm74I5AVp_xUO7rQTq1w430Q53PWe5HcqVZPZ24RLIFxFmlBts006-US6wVCKZI71YMnDYJTHepBaWnJP-5w-9a1ru8vMLBHsKvcyzlMrsqE8w0-gCeELysy9dil9xt4JTD0-eKHcBIMv/s1600/IMG_0281.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvm74I5AVp_xUO7rQTq1w430Q53PWe5HcqVZPZ24RLIFxFmlBts006-US6wVCKZI71YMnDYJTHepBaWnJP-5w-9a1ru8vMLBHsKvcyzlMrsqE8w0-gCeELysy9dil9xt4JTD0-eKHcBIMv/s400/IMG_0281.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This was my first crust. I would go a little bit more over the edge of the pan until it just meets the lip. </td></tr>
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<i>*I used olive oil because I'm over here in South Korea where items like corn oil are as hard to come by as unicorn blood. However, corn oil is ideal because it gives the crust that buttery, biscuit-y, and err..corn-y taste that Chicago deep dish pizza is famous for. </i></div>
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<i>**the pizza seasoning is crucial so if you don't have any, the recipe will follow.</i></div>
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<i>***I got my "deep dish pizza pan" at Daiso for 2,000 won. It's probably supposed to be a cake pan, but it filled the duties of a pizza pan really well.</i></div>
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<b>Pizza Seasoning</b></div>
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<i>I realize pizza seasoning is indoctrinated as make-this-crappy-pizza-taste-better-magic-in-a-bottle within suburban households across America, but believe me that it will bring unparalleled greatness to your Thanksgiving pizza. The seasoning kicks up the "pizzaness" so that the crust is not just a carb-y receptacle in which to dump leftovers. </i></div>
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<i>Feel free to adjust recipe to taste/availability of ingredients.</i></div>
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1 tablespoon oregano </div>
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1 tablespoon basil </div>
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1/2 tablespoon onion flakes </div>
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1 tablespoon garlic powder</div>
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1/4 tablespoon crushed red pepper flakes </div>
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1/4 tablespoon fennel </div>
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1/2 tablespoon ground black pepper </div>
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1/4 cayenne pepper ground</div>
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Mix it together.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP2g2LrhELJvhWrgqrr0rXr7ukhQv-5BAtk_I3K9MhDTzv6DGTriBMiyf9OFFbW4zpl87eA314nRkBEcqS6XTh5u156hgQHU-FLNyBU_k35PxP2CiM_aWlPO_Da3_Vtgra0Lhp6EvF_JeT/s1600/IMG_0268.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP2g2LrhELJvhWrgqrr0rXr7ukhQv-5BAtk_I3K9MhDTzv6DGTriBMiyf9OFFbW4zpl87eA314nRkBEcqS6XTh5u156hgQHU-FLNyBU_k35PxP2CiM_aWlPO_Da3_Vtgra0Lhp6EvF_JeT/s400/IMG_0268.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ugly leftovers make one pretty pizza.</td></tr>
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<b>Thanksgiving Leftovers Deep Dish Pizza</b></div>
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prepared pizza crust</div>
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gravy</div>
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mozzarella cheese, shredded</div>
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mashed potatoes</div>
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creamed spinach casserole</div>
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stuffing</div>
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turkey, sliced</div>
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green bean casserole</div>
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parmesan cheese, grated (optional, <i>but is it really?</i>)</div>
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Preheat oven to 450°F (232°C).</div>
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In the prepared pizza crust, spoon a layer of gravy on like you would pizza sauce - maybe 3-5 spoonfuls of gravy. </div>
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Sprinkle on a layer of shredded mozzarella cheese.</div>
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Spread on a layer of mashed potatoes. This may be difficult if the consistency of your mashed potatoes isn't very creamy in which case, dollop mounds of potato around the pan, and then smush them down. Go easy on the mashed potatoes; the pie fills up quickly.</div>
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Do smaller dollops of the creamed spinach and kind of spread it around. Sprinkle on the stuffing. <i>Again, a light hand - if you get too excited, the rest of the ingredients won't fit. </i>Then arrange the turkey slices and green beans in a concentric pattern. <i>Or just throw them on in completely unconcentric circles if you just want to get to the eating part.</i></div>
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Finally, grate on some parmesan cheese. </div>
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Bake in the oven for 30 minutes or until the crust is golden brown and everything is hot and bubbly. Gobble gobble!</div>
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<tr><td class="tr-caption" style="text-align: center;">This one didn't get concentric circles.</td></tr>
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Joycehttp://www.blogger.com/profile/14707555126790749641noreply@blogger.com3tag:blogger.com,1999:blog-2884724200135662332.post-21706572838108034692012-11-21T23:10:00.002+09:002012-11-21T23:10:31.679+09:00The All-American Breakfast: Bacon, Egg, and Toast Cups<div class="separator" style="clear: both; text-align: center;">
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I find breakfast very confusing. One, everyone makes a huge deal about how it's the "most important" meal of the day." I don't buy it. I think it's healthier to just eat when hungry. When I wake up, I'm not rubbing my hands together at the thought of a bacon doughnut. I won't go into it, but <a href="http://www.leangains.com/2012/06/why-does-breakfast-make-me-hungry.html" target="_blank">read this science-y article</a> by a non-scientist/total-hottie. He basically debunks the breakfast myth and talks about how eating breakfast just makes you hungrier. Unless you weigh 45 kg, you really don't need to eat as soon as you wake up in order to have the calories and fuel to function for the rest of the day. Your body has stuff called fat for that reason. <br />
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Breakfast is doubly confusing when considering the limited range of acceptable food options. I really dislike when I'm happily chomping away at something between 8 and 11am and hear a bystander gasp, "For breakfast?!" I could be eating kimchi. I could be eating a carrot. Everyone is confused, but no one as much as me. Why the hell not? Food is food, and I'll eat it when I want.<br />
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Right, so I made these little breakfast cups full of all those things (and there aren't many) that staunch Americans consider breakfast-approved foodstuffs. Bacon. Eggs. Buttered Toast.<br />
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<span style="font-size: large;">Bacon, Egg, and Toast Cups</span><br />
(recipe adapted from <a href="http://www.marthastewart.com/330179/bacon-egg-and-toast-cups" target="_blank">Martha Stewart</a>)<br />
Makes 6 cups. Takes about 30 minutes.<br />
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3 tablespoons melted butter<br />
8 slices white or whole-wheat sandwich bread<br />
6 bacon slices<br />
6 eggs<br />
Salt and ground pepper<br />
parmesan cheese for sprinkling on top<br />
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Preheat oven to 375 degrees.<br />
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Lightly butter a muffin tin.<br />
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With a rolling pin, flatten bread slices slightly and using a cup or something round, cut the bread into circles.<br />
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Depending on how big your bread rounds are, you'll do this differently, but basically just assemble a bread cup within the muffin tin. I did so by putting a bread round at the bottom and using bread scraps to patch up the edges. Make sure the bread runs up over the lip a bit so the egg doesn't spill out later. <br />
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Brush bread with remaining butter.<br />
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In a frying pan, cook bacon over medium, until almost crisp about 4 minutes. Lay 1 bacon slice in each bread cup and crack an egg over each. Season with salt and pepper. Bake until egg whites are just set, 20 to 25 minutes. </div>
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Run a small knife around cups to loosen. Grate some parmesan on top if you'd like. Eat right away!</div>
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<br />Anonymoushttp://www.blogger.com/profile/09146006843798446394noreply@blogger.com3tag:blogger.com,1999:blog-2884724200135662332.post-58725857389856993092012-11-11T14:43:00.003+09:002013-04-05T12:21:43.258+09:00The Hungry Dog: For People Who Aren't Hungry<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglczFelxf3boDObpHeYQCSULIFU6yEJjzOLSYSJ93Og_FzvpPh9jwQHO22FT03HaaCz1thhHAMiPmLqv3ZtMhZUS8gXlu97uxfgnOyOsWTKbCL8uKsY26tNV5gqGZoTfRGqPjOoumT4713/s1600/IMG_9975.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglczFelxf3boDObpHeYQCSULIFU6yEJjzOLSYSJ93Og_FzvpPh9jwQHO22FT03HaaCz1thhHAMiPmLqv3ZtMhZUS8gXlu97uxfgnOyOsWTKbCL8uKsY26tNV5gqGZoTfRGqPjOoumT4713/s400/IMG_9975.JPG" width="298" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Come hungry. Leave hungry.</td></tr>
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The Hungry Dog should really be renamed The <i>Perpetually</i> Hungry Dog because if a hungry dog were to go there, that dog would still be <b>hungry</b>. The Hungry Dog aims to be an all-around American diner with many of the typical greasy spoon offerings - tuna melts, burgers, sandwiches, eggs and meaty things, etc. They don't do any of these necessarily well. I cook better than them. You probably do too.<br />
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For those days that you're hungover and not in the mood to deal with flames, frying pans, and combining separate packages of ingredients in a tasty way; Hungry Dog may seem like an acceptable option. Except for the issue of portion size. The "Hungry Morning" (8,500 won) is said to come with two eggs, bacon, sausage, tomatoes, mushrooms, beans, and toast.<br />
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Okay, what the eff is that. Two quarters of a single button mushroom. Wow. Did they think it was a white truffle? A single sausage scored to make it look bigger?<br />
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Wahhhh???!!! A thin tomato slice cut in half? Four potato cubes?<br />
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To wash down my half mushroom, half tomato slice, and 4 potato cubes; I ordered a glass of orange juice. It was 3,500 won for a small tumbler. Okay, so may it's fresh-squeezed. Wrong. Maybe it has some vodka in it? Negative. The Hungry Dog employee walked across to the fridge and pulled out a carton of Tropicana orange juice and poured. That entire bottle didn't even cost 4,000 won. Why do these people have to act like total poor people?<br />
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I won't dog a place (haha, get it?), unless I've been there multiple times. Time and again, I'll show up to Hungry Dog with an empty stomach and renewed hopes only to leave with a <i>still</i> empty stomach and cruelly dashed dreams. <br />
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On another occasion, I've ordered the "Turkey Reuben on Rye" and the "Green Chili Burger". The turkey reuben on rye wasn't on proper rye bread - no caraway seeds. But this is Korea so whatever. In sum, the sandwich was whatever. I found the cherry tomato split in half and the half mini dill pickle very amusing.<br />
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<tr><td class="tr-caption" style="text-align: center;">I split this sandwich with my dining partner, so we had to share the half mini dill pickle. Awkward.</td></tr>
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The "green chili" in the green chili burger is not actual green chiles nor does it have has any green chili in it. I was intrigued by the name because I thought there'd be steamy, delicious green chili piled on top of the burger. Then I discovered their idea of "green chili" is charred green bell peppers.<br />
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What we have here is a burger. This is just a burger with bell peppers. The saving grace is that it actually tasted decent. The patty was juicy and beefy, and the veggies were fresh. I don't know what greenish mayo dip is supposed to be but it tasted like straight up mayo.<br />
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One thing I really do like about Hungry Dog is their "Edamame Hummus Dip". It's creamy and garbanzo-y though a bit on the dry side. However, I am not the biggest fan of the niggardly encoutrements.<br />
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<tr><td class="tr-caption" style="text-align: center;">The pita serving. </td></tr>
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<tr><td class="tr-caption" style="text-align: center;">The amount of pita given is downright cheap. But worse is the size. How am I supposed to spread anything on this?</td></tr>
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Given their name, I would expect their "dogs" to be the highlight of their menu. Their hot dogs aren't anything beyond what you could accomplish at home, microwaving a frank and sticking it on a bun. The side of pretzels is really weird.<br />
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I've never experienced a restaurant which made it so apparent they're out to SAVE EVERY PENNY. I wouldn't be surprised if I saw them counting out pretzels for portioning back there. Splitting cherry tomatoes and serving half a button mushroom is not smart business. It's painfully obvious to the customer that this place is cheap as hell, and in a place named the Hungry Dog, the expectations are for the contrary. Much worse is that the food isn't very good. To put a moldy cherry (sliced in half) atop the melted sundae, their customer service is terrible. On several occasions, I've heard one of the two owners yelling at each other or another employee. Why do this in front of the customers? It reminds of the time I sat through my friends' parents marital spat during a sleepover. So unpleasant.<br />
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Hungry Dog can be found on <a href="https://www.facebook.com/MangoPlateApp" target="_blank">MangoPlate</a>, a restaurant discovery app available in English and Korean.Anonymoushttp://www.blogger.com/profile/09146006843798446394noreply@blogger.com5tag:blogger.com,1999:blog-2884724200135662332.post-88370289240724917212012-11-01T13:50:00.002+09:002013-04-05T12:22:00.713+09:00King Crabs and Lobsters at Noryangjin Fish Market<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfCevg01JxIzIUpf4jEtso4WVJD8T3RFKz9IyDj2FouYb00ZrqRigElLwZQDR8j1UWVrsBdc-SN-2LDmZ_1K2C07NIm0UhvWYfZzh9u8YblD7mJ0aWfmHjxOdDQ-_xcyVA9Lz0hsqfPvhI/s1600/IMG_0763.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfCevg01JxIzIUpf4jEtso4WVJD8T3RFKz9IyDj2FouYb00ZrqRigElLwZQDR8j1UWVrsBdc-SN-2LDmZ_1K2C07NIm0UhvWYfZzh9u8YblD7mJ0aWfmHjxOdDQ-_xcyVA9Lz0hsqfPvhI/s400/IMG_0763.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">That cat ruins everything.</td></tr>
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Trying to bargain for crabs while sporting a spiked collar, faux-hawk, and full-on goth makeup = pretty awkward. <br />
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<tr><td class="tr-caption" style="text-align: center;">Grrrr....*snarl*....Give us crab.....</td></tr>
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It's king crab season RAUGHT NAW, and I cannot get enough of it. If you're interested in lobster, here's the deal. Lobster is not local. It has to be flown in from Canada, and the ones that don't die en route have a fat tax levied on them. The end result is 45,000 won per kilo (I got them down to 40,000). The craziness is that lobster prices are at an <a href="http://www.nytimes.com/2012/07/29/us/in-maine-fishermen-struggle-with-glut-of-lobsters.html" target="_blank">all-time low over in 'murrica</a>! $4.99 a pound retail? That's $11 a kilo....which means they are charging almost FOUR TIMES the retail price. I know freight and customs need to be factored in, BUT even then, insane. It's just not worth it (unless it's your birthday!).<br />
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<tr><td class="tr-caption" style="text-align: center;">Happy Birthday to me!</td></tr>
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What I do recommend is the king crab! It's local and in season which means CHEAP AND DELICIOUS! It's a rare thing to have access to fresh, live king crab. King crab in America is $20 a pound versus 20,000 won a kilo in Korea. It's actually CHEAPER here! Definitely a perk about living in Korea that people need to capitalize on.<br />
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I've found that the prices are cheaper at the stalls closer to the stairway entrance of the market than the stalls on the farther end. There are different price brackets according to the size of the crab - the bigger, the higher the per-kilo price. Prices start at 20,000 won per kilo and go up in 5,000 won increments based on size. However, if you're good at bargaining (and perhaps wearing a spiked collar), you can get the price of any crab down to 20,000 won per kilo. However, getting the lowest price isn't everything. You can end up with a crab with a huge egg sac (not edible), which is making up most of the weight. These and smaller crabs are the ones that go for 20,000 won a kilo. It's a better deal to pay 5,000 won more a kilo and go for quality, all-meat crabs.<br />
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<tr><td class="tr-caption" style="text-align: center;">Not what you want.</td></tr>
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You could take your crab home and steam him yourself, but make sure you have a pot big enough. Boiling a king crab is the same as <a href="http://www.simplyrecipes.com/recipes/how_to_boil_and_eat_lobster/" target="_blank">boiling a lobster</a>.<br />
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If you're only going to be eating crab (no sides), I would get about a kilo of crab per person. With sides, anywhere from .5 to 1 kilo a person would be appropriate.<br />
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I really recommend staying at the market and having them do all the work. We paid a sitting fee of 3,000 won per person, and then 5,000 won per crab to have it steamed which worked out to be 6,750 won per person. When we were leaving, they tried to say they meant 5,000 won per kilo (not crab), so be sure to check your bill and yell your head off at the right people. <br />
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I've been to Seoul Restaurant in the basement, and they really know how to steam that crab. So buttery and succulent. It didn't even need a butter dipping sauce. But Seoul Restaurant or no, pretty much any restaurant in that market knows how to steam a crab so anywhere is good. Some restaurants only do sashimi so don't get huffy if you get turned away - not all places will steam your crab.<br />
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<tr><td class="tr-caption" style="text-align: center;">Tip: Bring bread along to tip in the crab water. I know it looks like number 3, but it doesn't taste like it!</td></tr>
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To get to Noryangjin Fish Market, you can either take line 1 or 9 to Noryangjin Station. The line 1 station has only one exit. From there, you cross the bridge on the right to go over the tracks and you'll land in the Noryangjin Fish Market parking lot. To get into the market, go into the white structure where the staircase is and walk down a level or two until the market manifests.<br />
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I've never taken line 9 to the market, but I know it's exit 2. From there, look for signs for the Noryangjin Fish Market.<br />
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Seoul Restaurant can be found on <a href="https://www.facebook.com/MangoPlateApp" target="_blank">MangoPlate</a>, a restaurant discovery app available in English and Korean.Anonymoushttp://www.blogger.com/profile/09146006843798446394noreply@blogger.com4tag:blogger.com,1999:blog-2884724200135662332.post-20167465599106391232012-10-22T23:39:00.000+09:002012-10-22T23:41:05.194+09:00Rosemary Bread<div class="separator" style="clear: both; text-align: center;">
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This past weekend, I celebrated my birthday which isn't actually until Tuesday. While caking on the make up and blowing my hair out to Texas beauty queen status, I thought to myself, "What do I have to offer my guests who will undoubtedly come bearing gifts of alcohol?" I found my cupboards bare but my hands ready. With just a few household ingredients, I was able to whip up a few batches of some deliciously fragrant rosemary bread using the rosemary bushes I got from the <a href="http://insunee.blogspot.kr/2012/01/yangjae-flower-market-for-fresh-herbs.html" target="_blank">Yangjae Flower Market</a> earlier this year.<br />
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The <strike>drunken</strike> masses were raving about this bread and ripping into the loaves like starved Confederates. Inebriated or no, this bread's appeal is unshakable. Pillowy soft rosemary fluffs encased in a crunchy crust - It's what you dream Subway sandwich bread will taste like from the way their stores smell. Best of all, it's a very simple recipe that gets easier each time.<br />
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<u><span style="font-size: large;">Rosemary Bread</span></u><br />
<i><span style="font-size: x-small;">(Adapted from <a href="http://allrecipes.com/recipe/jos-rosemary-bread/" target="_blank">Jo's Rosemary Bread</a>)</span></i><br />
<i><span style="font-size: x-small;">Makes about four small loaves</span></i><br />
<i><span style="font-size: x-small;">Total time: 2.5 hours</span></i><br />
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1 cup water, divided<br />
3 tablespoons olive oil<br />
1 1/2 teaspoons white sugar<br />
1 1/2 teaspoons salt<br />
1/4 teaspoon Italian seasoning<br />
1/4 teaspoon ground black pepper<br />
1 tablespoon dried rosemary or 3 tablespoons fresh rosemary, chopped fine<br />
2 1/2 cups bread flour<br />
1 1/2 teaspoons instant active dry yeast (a 4-7 gram packet of yeast)<br />
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Take 1/4 cup of lukewarm water and combine with the yeast to create the "sponge." I like to sprinkle on a smidge of sugar over top so the yeast has something to nosh on as they wake up. Wait 5-10 minutes until the surface is all frothy and beige, and it smells sharp and intensely bread-like.<br />
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While waiting for the yeast to activate, I like to prep my other ingredients. If you're using fresh rosemary, remove the leaves by holding the top of the stem, pinching and sliding your fingers down. In one full sweep, you'll have rosemary leaves and one naked rosemary stem. Chop finely; no wants to pull out a long rosemary leaf from between their teeth.<br />
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Then combine the flour, sugar, salt, Italian seasoning, and black pepper and whisk together. Then add the remaining water, oil, and yeast mixture - it should be ready by now. First, I mix with a wooden spoon until a kind of dough forms.<br />
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Then I knead for a little bit until the dough forms a ball. Add in the rosemary and knead like crazy until the dough is smooth and elastic - about 7-10 minutes. <br />
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Then coat in a wee bit of oil and leave in a covered bowl to rise for about 45 minutes to an hour until it's doubled in size.<br />
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Once it's doubled in size, punch it down and shape into loaves. I like to divide mine into four pieces to make four small loaves since my oven is Barbie-sized. I get even quadrants using this scrapey tool I got at Bangsan Market for 700 won.<br />
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Score the loaves with a very sharp knife if you'd like. Let rise for another hour on a covered baking sheet.<br />
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After rising, stick in the oven at 425 degrees F (218 Celsius) for 25-30 minutes.<br />
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<tr><td class="tr-caption" style="text-align: center;">This cat...</td></tr>
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<i>Notes: The harder to get ingredients are yeast, Italian seasoning, and rosemary (fresh or dried). Yeast is available at most grocery stores; you just have to look for it. Italian seasoning and dried rosemary are sold in many stores in Itaewon and at all Homepluses. Finally, I cover how to get fresh rosemary on my post about <a href="http://insunee.blogspot.kr/2012/01/yangjae-flower-market-for-fresh-herbs.html" target="_blank">Yangjae Flower Market</a>.</i>Anonymoushttp://www.blogger.com/profile/09146006843798446394noreply@blogger.com1tag:blogger.com,1999:blog-2884724200135662332.post-47224964563188638362012-10-20T14:57:00.000+09:002012-10-20T15:02:55.780+09:00Clam Bake on Muuido<div class="separator" style="clear: both; text-align: center;">
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After spending this past week in and out of the animal hospital for my poor cat, I decided I needed a real weekend. One could argue that my whole life is one big weekend, but *surprise* *surprise* I've started a job. It's actually an internship, but it does involve the adult-like practice of waking at 7am and wearing real clothes. So playtime and jet-setting over. Profound realization of what a weekend is? *on* To compound the effects of weekend appreciation was the Chuseok holiday (Korean Thanksgiving). <br />
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Typically for Chuseok, you cram yourself into an apartment with your loving relatives who always have the most uplifting comments to offer. "My god have you gotten fat." "Your face is looking less pimply these days." "Is your brother still in a mental institution?" After spending my first Chuseok in Korea this way, I resolved to never again. Ever.<br />
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<tr><td class="tr-caption" style="text-align: center;">Yeah, get that wine pourin', uncle.</td></tr>
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Fast forward to this year's Chuseok: Muuido Island with friends. Muuido is a short trip from Incheon Airport, and later, I'll share tips on how best to get there.<br />
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<tr><td class="tr-caption" style="text-align: center;">Much better.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJXpLTTZWBe9PQYAJAl1SdjPJOZufWcUnm3u36HgwQ1hDEUWLUiGmJG_VtrZ6z5-K2ngyLPgAbz1if9BQGxuCIokTtYYhhgUYsVMg6K6YLDixIT2LKS_LrfOXHB3Hr9M523lK1xOBKijj1/s1600/IMG_1443.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJXpLTTZWBe9PQYAJAl1SdjPJOZufWcUnm3u36HgwQ1hDEUWLUiGmJG_VtrZ6z5-K2ngyLPgAbz1if9BQGxuCIokTtYYhhgUYsVMg6K6YLDixIT2LKS_LrfOXHB3Hr9M523lK1xOBKijj1/s320/IMG_1443.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My fellow clamming partner.</td></tr>
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I love Muuido because of its WTF factor. Hanagae Beach is beautiful because it isn't the typical white-sand-turquoise-blue-waters beach. It has amazing mud flats. Errr, wut? Mud is beautiful? Yeah, check this out.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYWd_wZK21DqzucD0yZrXOsL6caz9TGLlgHeDkVlDDn7uqLhiAWT-bEWU6iZIZv0qBAVI8bM9g1bDj3PtC8s0FptLHBAHteqH5VcR0tN9cCCAKg6prqFtwidnJa12eDvzcrB8dL17EuOBz/s1600/IMG_7574.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYWd_wZK21DqzucD0yZrXOsL6caz9TGLlgHeDkVlDDn7uqLhiAWT-bEWU6iZIZv0qBAVI8bM9g1bDj3PtC8s0FptLHBAHteqH5VcR0tN9cCCAKg6prqFtwidnJa12eDvzcrB8dL17EuOBz/s640/IMG_7574.JPG" width="478" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Waaaaay back there on the horizon is the ocean.</td></tr>
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The mud flats stretch on for leagues. In fact, it has claim to one of the greatest tidal ranges in the world. When the tide is in, it's sandy beach meets salty ocean. When the tide is out, you can walk forever (forever = 15-20 minutes) before you finally hit water. With all this shamelessly naked terrain, the opportunities for quahoggin' are as bountiful as the mud they dwell in. <br />
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Noel, "I saw a bubble. Stuck my toe in it and flicked out a clam!" Is it really that easy? No. But after your first clam, your primordial instincts kick in, and it is impossible to stop. I finally stopped only after I had one sprained wrist and had enough sand under my fingernails to feel like a Viet Cong POW. <br />
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<u>How to Dig Clams</u><br />
We brought gardening tools to dig with. Really anything works. My friend has amazing success with a spade. Most prefer the trowel. Towards the end when I getting a bit delirious from all the adrenaline of hunter/gathering; I started clawing away at the mud with my bare hands (*this method not recommended*). <br />
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Whatever you decide to use, you will find clams. <br />
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They tend to be found in clusters, so if you find one, stay there and start digging in that spot. You're bound to dig up a whole family o' clams all huddled in the mud and fearin' fer their lives! Speaking of which, leave the small clams. They're a pain to eat and you gotta do what's responsible for sustainability. BUT THE REST IS FAIR GAME SO GIT 'EM!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCIHGMN8yIhbzWUm-GQXNuzsm7ByyLwlT1_onXcDwXqEw3c3ivMaG1mthUfLYAAeIX0oGd94QtcbzYLjMqpxAeoluP6j1XGsdH41GBN0YbWCHUKYafgS6fLaEE-a795TYIC0ZgwK8Vfcvl/s1600/IMG_1430.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCIHGMN8yIhbzWUm-GQXNuzsm7ByyLwlT1_onXcDwXqEw3c3ivMaG1mthUfLYAAeIX0oGd94QtcbzYLjMqpxAeoluP6j1XGsdH41GBN0YbWCHUKYafgS6fLaEE-a795TYIC0ZgwK8Vfcvl/s320/IMG_1430.JPG" width="239" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Before clamming.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBQFbspkJuwB9QuI7NjaHt-aYUrgjt2aw9Pn4Yzzjj6AhccRZ2F9guYr8YusX6NlG8sCn_PJjLXRkrrfpvQmtaMyOjW4O17OmcwkfCYX0biEtbTx7x8YrqYgtJbuC38aPrGB0ch_obm3Ae/s1600/IMG_1432.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBQFbspkJuwB9QuI7NjaHt-aYUrgjt2aw9Pn4Yzzjj6AhccRZ2F9guYr8YusX6NlG8sCn_PJjLXRkrrfpvQmtaMyOjW4O17OmcwkfCYX0biEtbTx7x8YrqYgtJbuC38aPrGB0ch_obm3Ae/s320/IMG_1432.JPG" width="239" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">After clamming.</td></tr>
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While you're busy hacking through the mud with your death instrument of choice, you'll unavoidably amputate some crab limbs and accidentally smash some clams open. Just try to be careful, or try not to care. <br />
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Also, be sure to throw some saltwater into the bag to keep the clams alive as you dig. If you're out there for hours and the clams are just sitting in a plastic bag, they will die.<br />
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<u>Where to Dig Clams</u><br />
The best spot is towards the far end of the beach away from the zip line and beach huts. You'll see a little area where all the rocks are. That's your gold mine!<br />
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<u>How to Prep Clams</u><br />
Digging clams is the fun part. Cleaning them and getting them to spit up all the sand they're storing in their shells is the hard part. After rinsing them off, the clams need to be soaked in clean seawater for at least four hours where the water is continuously switched out - maybe 3 or more times. It's best to go clamming in the morning, and then they can de-sand all day and be ready for dinner. <br />
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Unfortunately, we went mid-day and the prospect of waiting 4+ hours for dinner was not an attractive option. So, I used my sweetest Korean and talked one of the restaurants to swap out their already-prepped clams for our dirty, sandy clams. So nice of them to oblige. On a side note, I really recommend eating at this nicest-restaurant-ever. The old man is so amazingly nice, and the food is delish.<br />
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<u>How to Cook Clams</u><br />
I think it's pretty obvious you'll need a fire. We brought our own charcoal, which you can buy at any of the little marts on Muuido. We gathered wood for the fire out around the island in the woody areas. I would be more specific, but I had no part in this unpleasant task.<br />
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Get a fire going using the best of your scout skills. I had none so the menfolk did it. Let the fire die down to white-hot embers, and then you're ready.<br />
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We brought aluminum foil containers and aluminum foil wrap to cook the clams. <br />
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You can also fashion aluminum packets, but then you'll lose some of the clam juice to dip bread in. However, it is an option because I hear the aluminum lasagna-like containers are hard to find.<br />
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Throw in some white wine, garlic, butter, and pepper with each package of clams, and you'll have yourself a real clam bake feast. The end result was staggeringly fresh and succulent. It took about ten minutes or so on the fire. I would recommend just checking on the clams, until you see that they've opened. That means they're good and dead and ready to be eaten. Discard any unopened clams. Enjoy with some crusty bread for dipping. <br />
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<tr><td class="tr-caption" style="text-align: center;">The aftermath</td></tr>
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<u>Clam Bake Recipe</u><br />
<div class="p1">
6 dozen fresh clams</div>
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4-6 cloves of garlic, sliced, crushed, or minced</div>
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1 bottle of white wine</div>
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1 stick of butter</div>
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1 lemon, sliced or cut into wedges</div>
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chopped parsley (optional - we grow our own)</div>
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salt and pepper</div>
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<br /></div>
<div class="p1">
How many clams you have in each aluminum foil container depends on the size of the container. I used ones big enough to fit about 1.5-2 dozen clams in each one. <i>There is no real recipe. </i> Because you don't have an actual kitchen, you're most likely slicing up garlic with a pocket knife. Be resourceful. </div>
<div class="p2">
<br /></div>
<div class="p1">
In each packet, I squeezed a wedge or two of lemon and threw in a clove or two of sliced garlic. Then you can add a few healthy splashes of white wine and drink whatever is left over. Wrap each container with aluminum foil and place directly on the hot embers. Wait about 10-15 minutes, checking often to see if the clams have opened. When they have, take them off the fire, and open the packages up. If you have parsley, spindle it on. It probably won't need salt, but season to taste with some S&P. Then dig in! Tear up some baguette to dip into the god-awesome clam juices at the bottom. Use the melted butter as a dipping sauce.</div>
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<u>Packing List</u><br />
<i>I've put together a packing list to make it convenient to see what you'll need to take to the island to make this whole production successful.</i><br />
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Gardening tools for digging (trowel, spade, and rake work best)</div>
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Plastic bag or something to hold the clams as you're digging</div>
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Container like a bucket to hold the clams as they're being soaked in seawater</div>
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Lighter</div>
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Lighter fluid (optional)</div>
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Charcoal (can be purchased at the mart as soon as you land)</div>
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Butter</div>
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Lemon</div>
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White wine</div>
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Garlic</div>
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Salt and pepper</div>
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Baguette</div>
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Aluminum foil</div>
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Aluminum containers</div>
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Napkins or paper towels</div>
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Plates</div>
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<u>Accommodations</u><br />
I love staying on the beach huts on Hanagae. They're only 30,000 won a night. No bathroom or shower. The bathrooms are a short walk from the huts. The huts are literally just a room on the beach with heated floors. Obviously, no bed. You'll be sleeping on the ground. <br />
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<tr><td class="tr-caption" style="text-align: center;">Cat with cone not included.</td></tr>
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<u>Directions</u><br />
<div class="p1">
There are several ways to get to Muuido. The journey can be cut up into the following legs: 1) get to the Incheon airport 2) get to the Muuido ferry terminal 3) get to Hanagae Beach on Muuido. For the first leg of getting to Incheon airport, there are three public transportation options - Commuter Airport Railroad, Express Airport Railroad, and Airport Limousine Bus. From Seoul Station, the Commuter Airport Railroad takes minutes while the Express Airport Railroad takes 43 minutes. The only issue I have with taking the Express train is that it only leaves from Seoul Station and only leaves every 30 minutes on the hour and half hour. For me, it could take just as long to take the Express Train as the Commuter Train because of these contraints. The Commuter Train is about a third the price of the Express Train which is 13,800 won (right now on sale for 8,000 won). From anywhere in Seoul, the Airport Limousine Bus takes about 1.5 hours. </div>
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<div class="p1">
From the Incheon Airport, you'll need to take a bus or taxi to the Jamjinnaru Ferry Terminal. Bus 222 goes there from the airport, but I've never taken it. Usually, I take a taxi which costs about 10,000 won and takes about 10-15 minutes from the airport to the ferry. </div>
<div class="p2">
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<div class="p1">
Before I move onto leg 3 of the trip, there's an alternate, MUCH FASTER AND CONVENIENT option. Take a taxi. A taxi to Incheon Airport costs 60,000 won. While that may seem expensive, it ends up being about the same price and much faster than the public transportation options. Instead transferring here and there and paying 5,000-15,000 to get to Incheon Airport then another few chunwons to get to the ferry terminal, just take a taxi from door to ferry terminal in one sweep. Split amongst 4 people, that's 15,000 won each. Such a deal. So much easier, especially if carrying a box of white wine, cooking stuff, gardening tools, and a cat.</div>
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<br /></div>
<div class="p1">
You may not be able to get a cab to take you straight to the Jamjinnaru Ferry Terminal. In that case, it still costs 60,000 total to go to the airport, switch cabs to a local Incheon cab and head to the ferry terminal. Drive into Arrivals to switch cabs. It takes one minute.</div>
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<br /></div>
<div class="p1">
Once on the island, you'll need to hop on a bus which will take you to Hanagae Beach. I've had so many different experiences taking a bus to the beach. I've taken both the green and yellow bus (both number 01), but I believe the green bus is the one that officially goes to Hanagae Beach. Just ask the bus driver "Hanagae Beach?" and he'll respond. Various websites quote a 20-30 minute bus ride from where the ferry drops you off on Muuido to Hanagae Beach. Once it only took me 7 minutes. It really depends on whether people are getting on and off the bus and where they are going.</div>
<div class="p2">
<br /></div>
<div class="p1">
Once off the bus, you'll have to pay 2,000 won to get onto Hanagae Beach. The admission is good for the duration of your stay as long as you don't leave the beach area.</div>
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<br />Anonymoushttp://www.blogger.com/profile/09146006843798446394noreply@blogger.com7tag:blogger.com,1999:blog-2884724200135662332.post-11722373172224330542012-09-13T14:02:00.000+09:002013-04-05T12:22:13.893+09:00¡Me Gusto Mucho!: Gusto Taco in Hongdae<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjhrU9-ANoJcSUg_gO20PjinQCrt-VVCyCvHmot7U0MY33tyBQF3UVTwUjX2dHV5XiT1E49iAv-520FluvwzHKl-lVCpoMGvRPj1NECtOhqhSj_hviBCjsmOkXdDF6TI2JHQWB_uiTumA1/s1600/IMG_7341.JPG" imageanchor="1"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjhrU9-ANoJcSUg_gO20PjinQCrt-VVCyCvHmot7U0MY33tyBQF3UVTwUjX2dHV5XiT1E49iAv-520FluvwzHKl-lVCpoMGvRPj1NECtOhqhSj_hviBCjsmOkXdDF6TI2JHQWB_uiTumA1/s640/IMG_7341.JPG" width="476" /></a></div>
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Maxican restaurants popping up all over the place (Uh, I'm making a joke 'cause half of these new restaurants spell Mexican with an 'a'). So far, I've been disappointed. <i>I can taste that you use canned tomatoes in your salsa, Tomatillos. An enchilada is not a soft flour taco covered in brown sauce, Taco Chili Chili. Why is there mustard in my tostada, O'Taco? </i> Since I've yet to try Vatos Tacos (seriously, has anyone ever been able to get seated there?!), I took to the suggestion of a friend and scootered off to Gusto Taco.<br />
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Before I get into it, let me preface this review by saying, I was born and raised in Texas. Does that mean I know good Mexican food? I'm not sure. Up until high school, I hated Mexican food (and pork and chocolate and avocados and cucumbers and cream cheese and mayonnaise and the list just does not end on what I would not eat). I pronounced jalapeños, JUH-LAHP-PENOS, and of course, I wouldn't eat them. This all changed in my last four years in Texas. I was in high school, and it's just not <b>cool</b> to sit at Chuy's with all your friends and turn your nose up at steamingly delicious Tex-Mex. So, I shed my food prejudices and pretty much ate everything in sight. Was it too late to build an understanding of good Mexican food? Never! Looking back, I realize the major component missing in Mexican food in Korea is time. The beautiful marriage of flavors that we so apprize in Mexican food is derived from lovingly layering flavors with patience. Now who wants to stand over this vat of hot lard for twelve hours while the shoulder o' pork breaks itself down into the magic that is <i>carnitas</i>? I don't imagine this is what goes down in the back kitchens of <a href="http://www.ontheborder.co.kr/main.html" target="_blank">On the Border</a>. Gusto Taco is another story.<br />
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At the suggestion of the owner/cook, we ordered the carnitas tacos (3,500 won) and the carne asada tacos (4,000 won). They come two to an order. Since I was hungry, I also ordered the chipotle chicken quesadilla (5,000 won). First, let's talk about these prices. Grill5Taco in Sinsa charges 9,000 for their taco duo, that's more than 2.5x the price of Gusto Taco. So what I'm trying to say is <i>Gusto Taco is really cheap</i>. <br />
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<u>The Carnitas Taco</u><br />
This is one great taco. The pork is packed with flavor in the spices it presented, but more impressive was the flavor it derived from whatever time-ridden rainbow it rode on to land on my plate. Full of porky tenderness from slow-cooking in a flavorful broth, yet crispy from frying in its own fatty juices in its final moments of doneness. Melting down a bedrock of cheese, topped with a simple pico de gallo, and nestled into a handmade corn tortilla, this sizzling tangle of pig really delivered. <br />
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<tr><td class="tr-caption" style="text-align: center;">See the crispy bits of pork?! My god, I think I actually spot a porky cracklin' wafer in there!</td></tr>
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<u><br /></u>
<u>The Carne Asada Taco</u><br />
I love beef. This beef is beautifully marinated and finished with some flame grillin'. The result is compounded beefiness. Like the carnitas taco, the carne asada taco presents itself modestly with a smattering of pico de gallo and a dollop of sour cream. Texture was a gorgeous mess of tender, juicy beef and vibrantly crunchy pico de gallo with the smooth tang of sour cream to leave behind a lingering tail of delicious. <br />
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<u><br /></u>
<u>Chipotle Chicken Quesadilla</u><br />
Chicken is never my first choice as a protein in tacos. It's lean. It's healthy. There's no place for that in Mexican food. Not surprisingly, I didn't take too well to Gusto's chicken quesadilla. The chicken had the texture of...chicken, and unfortunately, the chipotle flavor was somewhat lost in the cheese. Flour tortilla, cheese, and chicken. That's basically what you have. Bland on bland on bland. I definitely think if a dipping sauce like salsa, or something equivalently zingy, had accompanied the quesadilla, it would have cut the greasy one-notedness of the cheese and tortilla. Kind of like what tomato soup does for grilled cheese. <br />
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<tr><td class="tr-caption" style="text-align: center;">Kinda tastes as good as it looks....whomp whomp...</td></tr>
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Though I was disappointed with the quesadilla, it in no way diminished my respect for Gusto Taco. They make their own corn tortillas. They commit to what goes into their tacos. Their carnitas and carne asada tacos alone would be enough to catapult this little hole-in-the-wall to Chipotle-like notoriety. <br />
<br />
The owner, Aaron, and his wife clearly know food. When we ordered our tacos and quesadilla, he brought out our tacos first. We ate them. Then he brought out the quesadilla. What just happened here? A lot. Mexican food tastes like a homeless man's shoe when served cold. The taco gets all stiff and cardboard-tasting. The cheese congeals into an oily glob. Bad bad bad. If he had brought out that quesadilla with everything else, one of our three items would have cooled. That would be like playing Russian roulette of tacos, and I would've been pretty unhappy. <br />
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<tr><td class="tr-caption" style="text-align: center;">The tiniest little taco shack. My dining partner, Noel.</td></tr>
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We had to wander around to finally <a href="http://map.naver.com/?mid=bl01437956" target="_blank">find this place</a> because it's on an unassuming street just on the cusp of one of the busier streets of Hongdae. The closest station is Hongik University Station. Out of exit 9, walk straight and veer right but keep going straight. Once past the giant school on the left, make a left onto the second street/alley and it will be on your right.<br />
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Check out <a href="http://gustotaco.com/" target="_blank">their website</a> (with probably better directions and a map). <br />
Address: Seoul-si Mapo-gu Seogyo-dong 342-16<br />
Phone: 02-3142-TACO (8226)<br />
E-mail: gusto@gustotaco.com<br />
Facebook: <a href="http://www.facebook.com/gusto.taco">http://www.facebook.com/gusto.taco</a><br />
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Finally, if you want an after-taco treat, head down the street (in the direction you came from the station) to the bubble tea place.<br />
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Gusto Taco can be found on <a href="https://www.facebook.com/MangoPlateApp" target="_blank">MangoPlate</a>, a restaurant discovery app available in English and Korean.Anonymoushttp://www.blogger.com/profile/09146006843798446394noreply@blogger.com12tag:blogger.com,1999:blog-2884724200135662332.post-19202320605496155442012-09-09T11:07:00.000+09:002013-04-05T12:22:34.769+09:00Eunsome Burger Cafe in Shin-Nonhyeon/Gangnam<div class="separator" style="clear: both; text-align: center;">
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It's been a good EIGHT months of silence. In that time, I've sent my sister off to Equatorial Guinea, welcomed her back, then said good-bye as she left me for greener pastures in San Francisco. I've acquired a new cat - a Siamese I so aptly named Orca. I've upgraded my computer to a plushy, new MacBook Air. I've traveled to (and ate my way through) six different countries of which the most recent was Sweden. And that brings me here - hungover and jeering regretfully at McDonald's paraphernalia strewn all over my floor. So what brought me out of hiding? Eunsome Burger Cafe's beer can chicken. So painfully delicious, I had to write about it.<br />
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Eunsome Burger Cafe (as its name would suggest) features burgers. But hiding amongst a variety of burgers (including sous-vide burgers - more on that later), is the real gem of this establishment: been-in-the-butt chicken. If you don't know what beer can chicken is, it's a whole chicken with a can o' beer shoved up its ass. At 25,000 won, you get one browned and sexy bird with all the fixins - coleslaw, three dipping sauces, salsa, and a basket of tortilla triangles. If you're confused, so was I. Is this how one normally eats beer can chicken? Well, it's just chicken...you can eat it however you want. I found Eunsome's accompaniments totally relevant. <br />
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<tr><td class="tr-caption" style="text-align: center;">Chicken on a throne gets a hand-torching.</td></tr>
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This chicken is amazing. The benefits of using beer in the cavity of the chicken are two-fold. One, moisture. Two, the yeast and malt from the beer react with the chicken, particularly the skin, making it thin and crispy while the meat remains juicy. Think peking duck. Eunsome chooses to smoke their chicken giving it another depth of flavor. Yum on my face.<br />
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<tr><td class="tr-caption" style="text-align: center;">Words: tender, juicy, moist. Love.</td></tr>
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How many can eat one chicken? If you order a burger or a side of chili cheese fries (so good) in addition to the chicken, I'd say three. Just the chicken, two...but order the chili cheese fries anyway. They're fresh, not frozen, and that's pretty hard to come by in Seoul. <br />
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So how're the burgers? I cannot remember because this chicken stole the show (and my heart). Does this mean the burgers are meh? Not true. I don't know any place in Seoul that is capable of sous viding their burgers. If the chicken would move out of the way in my brain, I remember the burger was juicy and flavorful. A solid burger....but that CHICKEN...*drool* *drool*. I've only been to Eunsome twice where on the second visit, I only ordered the chicken because I had been CRAVING it since my previous visit. I'd like to go back and give their burgers a fair shot.<br />
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Some other perks - the owner's son speaks fluent English. The owner operates a successful catering business, so she really knows her way around food. It's obvious in the freshness and quality of the food. Case in point, it's so easy for burger joints to do frozen fries. Eunsome doesn't, and eating one of their fresh, hand-cut fries reminded me of how much I adore a fresh fry. Do you have any idea how hard that is? In order for the fry to come out crispy and tender and not greasy and limp, it needs to be double, even triple, fried in multiple temperatures. So much friggin' work. Can I get a slow hand clap for Eunsome's awesome fries?!<br />
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Eunsome is a bit hard to find. Coming out of Shin-Nonhyeon Station, it's a short walk from exit 4. Veer right out of the exit towards the Ritz-Carlton Hotel (ignore the Burger 'N Shake restaurant; it's gross) and walk straight. When you see the 7-11, make a right and walk until you see Eunsome on your right.<br />
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From Gangnam Station, take exit 11 and walk to Shin-Nonhyeon Station and make a right at the intersection. You pass exit 4 of Shin-Nonhyeon Station and keep going until the 7-11. Make a right and continue on until you see Eunsome Burger on the right-hand side.<br />
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If my directions make no sense, here's the address: 서울특별시 강남구 역삼동 601-10. Google it.<br />
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I don't know when they open, but they close at 10 pm. Here's <a href="http://www.facebook.com/eunsomeburgercafe?filter=3" target="_blank">their Facebook page</a>.<br />
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Eunsome Burger Cafe can also be found on <a href="https://www.facebook.com/MangoPlateApp" target="_blank">MangoPlate</a>, a restaurant discovery app available in English and Korean.Anonymoushttp://www.blogger.com/profile/09146006843798446394noreply@blogger.com8tag:blogger.com,1999:blog-2884724200135662332.post-54179014450399015082012-01-26T12:25:00.000+09:002012-01-26T12:25:13.086+09:00Yangjae Flower Market for Fresh Herbs<div class="separator" style="clear: both; text-align: center;"></div><span id="goog_764300608"></span><span id="goog_764300609"></span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM19PeUzMJC16sXFcC2SM9oTUntQ0-XQoHq1gRtaSNojXZsl-yrdKkie51l3qD5IaDvw7zbT9U0K0QjY8peTrRcnkkRBzzKIZ4yNQCOFNBIOQrb66dIe5CyDg_hq7dHrSzsXfRzx5sgi01/s1600/IMG_9104.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM19PeUzMJC16sXFcC2SM9oTUntQ0-XQoHq1gRtaSNojXZsl-yrdKkie51l3qD5IaDvw7zbT9U0K0QjY8peTrRcnkkRBzzKIZ4yNQCOFNBIOQrb66dIe5CyDg_hq7dHrSzsXfRzx5sgi01/s400/IMG_9104.JPG" width="400" /></a></div><br />
I've never had fresh herbs. If I needed some parsley or something like that for a recipe, I'd use the bottle of dried parsley that came with the spice rack that my mom got when she first came to America twenty plus years ago. It tasted like shaved cardboard, and apparently, you can't do that. Dried herbs should be used within 6 months, and they should look perky and eager to be used. Dried parsley should still be green, and cayenne pepper should be fiery red. As I've started to cook more and more, I've slowly raised my standards on spices. Though dried spices are better for certain kinds of recipes (i.e. ones that require long cooking times), I got sick of spatting jealously at recipes that called for fresh sprigs of this and that.<br />
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First, I started cultivating herbs from seed. For some plants, this is painfully easy. You really can't mess up with dill and basil especially if you get the little seed starter kits from Daiso (1,000 won). <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicWaw1EbRxiWdv56wUu-Kc-uuhSuez1sVujHVhR-k4_KcGI-QOrm2Eaxzp2i6tN_W4d-iM51CQ4pvDbueULOPiVykVye8JWHcNZTTm9N-lYipd3tlJad888MHXzbw6SPm2OqebZFhCY3kz/s1600/IMG_8510.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicWaw1EbRxiWdv56wUu-Kc-uuhSuez1sVujHVhR-k4_KcGI-QOrm2Eaxzp2i6tN_W4d-iM51CQ4pvDbueULOPiVykVye8JWHcNZTTm9N-lYipd3tlJad888MHXzbw6SPm2OqebZFhCY3kz/s200/IMG_8510.jpg" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihmUruAFrdgwLT7dMoHY1nzHLIgz-Po2lFeMtzo5SreMmJfG5MohslaUA6X2hZuxb-YE-rf0HVqpY9cibhpuRiGjh_ZS4d1f6JO0O1x8lBZ-oG79D43oPeUzhNyO0xw8T9LkxwShyBU5z7/s1600/IMG_8512.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihmUruAFrdgwLT7dMoHY1nzHLIgz-Po2lFeMtzo5SreMmJfG5MohslaUA6X2hZuxb-YE-rf0HVqpY9cibhpuRiGjh_ZS4d1f6JO0O1x8lBZ-oG79D43oPeUzhNyO0xw8T9LkxwShyBU5z7/s200/IMG_8512.JPG" width="200" /></a></div><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirG6DWrDs6g0bFGPTylRhCrthGuFko-WnhrFzBiBzIAKlHJ8PDndaUi5Zp6FT87aVdY-cCtTb8R7Q_SQrCbI-3yzku540EXuLdla-0qXdHnV-HmDkCKtc6LSgdB6maLF6rmLEBi7mDoHnx/s1600/IMG_2416.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirG6DWrDs6g0bFGPTylRhCrthGuFko-WnhrFzBiBzIAKlHJ8PDndaUi5Zp6FT87aVdY-cCtTb8R7Q_SQrCbI-3yzku540EXuLdla-0qXdHnV-HmDkCKtc6LSgdB6maLF6rmLEBi7mDoHnx/s200/IMG_2416.JPG" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjloTprcP8FfdrHOPeTJ7Z6W-Qj6XB8XkV8AG9kX787rBAD4fTKOHzqmiHjhJgWXbKl-ycp5-9_mvQnROlun_C2Llztf99WfaCtaeSPIyyueucehH7Jqo6b-ILhMunxSGg56A9xr2utrtBs/s1600/IMG_0057.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjloTprcP8FfdrHOPeTJ7Z6W-Qj6XB8XkV8AG9kX787rBAD4fTKOHzqmiHjhJgWXbKl-ycp5-9_mvQnROlun_C2Llztf99WfaCtaeSPIyyueucehH7Jqo6b-ILhMunxSGg56A9xr2utrtBs/s200/IMG_0057.JPG" width="200" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div>Rosemary is infamously difficult to cultivate from seed. It takes 3 months to friggin' germinate, and usually, it doesn't. I still have a barren pot of soil I water every once in a while, just hoping the rosemary will sprout up one day. When I finally went to the flower market in Yangjae, I quickly realized that it's really much easier to buy potted herbs and grow them from there, especially since they're only 2,000 won each.<br />
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<tr><td class="tr-caption" style="text-align: center;">Peppermint, lemon thyme, Italian flat-leaf parsley, basil, and rosemary - all 2,000 won a pot.</td></tr>
</tbody></table>I walked around the entire flower market, jumping from building to building. There's a certain lightness of step I get from being amongst so much oxygen-giving greenness and life. It's a joy in itself to just prance around though the plants aren't too varied. Most vendors fit into one of the following categories: orchids, green house plants, cacti, or flowers for floral arrangements. There's one vendor specializing in dormant bulbs. And one vendor specializing in <span style="color: #38761d;"><b>herbs</b></span>. Bingo.<br />
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She's located inside the greenhouse situated closest to the building selling pots. If you're coming from Yangjae Citizen's Forest Station on the new Sinbundang line, it's the greenhouse farthest from the entrance. Inside door 4 (on the side of the building closest to the flower pot-vending building), she's the first vendor as you walk in. <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXZ4HL-DkWUBByuWmovLJ2yUmeMzQPJnSYblW8_2RfOqhXAUV-K33qoSu7CXUQeZwzqlKaEqD6jRVadHhULByxyZTObjcJnDwlvKi4mJkukeU-XEJRmpeIbILI1bo0nidhgxO42DAiPCew/s1600/IMG_9096.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXZ4HL-DkWUBByuWmovLJ2yUmeMzQPJnSYblW8_2RfOqhXAUV-K33qoSu7CXUQeZwzqlKaEqD6jRVadHhULByxyZTObjcJnDwlvKi4mJkukeU-XEJRmpeIbILI1bo0nidhgxO42DAiPCew/s400/IMG_9096.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Main entrance of the Yangjae Flower Market.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSxhiN75FLscl4w4RydgmyB5ZYZIpnaTFsN2fCCK5EQ4rndWwsqiOqgT7uhEcBu4wQV105t6BWfJ6ICpoEd5FK-jhOC_VMAICScVzYXXlHtlse5gSIlIGcud99FQp0Lplf96OFeLfSfaJj/s1600/IMG_9097.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSxhiN75FLscl4w4RydgmyB5ZYZIpnaTFsN2fCCK5EQ4rndWwsqiOqgT7uhEcBu4wQV105t6BWfJ6ICpoEd5FK-jhOC_VMAICScVzYXXlHtlse5gSIlIGcud99FQp0Lplf96OFeLfSfaJj/s400/IMG_9097.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Door 4</td></tr>
</tbody></table>She sells basil, rosemary, lemon thyme (not to be confused with thyme because it's not), arugula, italian flat-leaf parsley, peppermint, chocolate mint, pineapple mint, and lemon balm. For cooking, the herbs of interest would be basil, rosemary, arugula (though it's really not an herb), italian flat-leaf parsley, and peppermint. I didn't buy any arugula because if you're going to use it, you're going to use a lot, and the plants looked small, meaning I'd have to buy several of them. The different kinds of mints and lemon balm are mostly for aromatic purposes, maybe if you make soap or something. They don't have too many applications in cooking. Peppermint is awesome to have around for mojitos, smoothies, minty baked goods, mint ice cream, etc. Lemon thyme is only similar to thyme in name. It has a great lemony scent and can be used to substitute for lemon zest. All the small pots of plants are 2,000 won. Such a deal. Bigger pots are priced upwards in increments of 2,000 won. I got a larger pot of rosemary for 4,000 won.<br />
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I wish they had cilantro, thyme, and oregano, but they don't. She said maybe in the summer time. I've managed to grow my own cilantro from planting the cilantro I bought at the grocery store after I chop off most of its leaves.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcsYxUdxocoYKcaBWUGMCt9tyZe2ZX2VBP8Ryw1PsU75M5Q7bj_zMCMzji_dXzFlJP3Lqz7g3caC_6y80AykK2IKX2yBZuL6iZAV40wbInhYUhCl2FJ0UPqX7rqrp-M9RmoJLP0kp3JKHY/s1600/IMG_2318.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="170" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcsYxUdxocoYKcaBWUGMCt9tyZe2ZX2VBP8Ryw1PsU75M5Q7bj_zMCMzji_dXzFlJP3Lqz7g3caC_6y80AykK2IKX2yBZuL6iZAV40wbInhYUhCl2FJ0UPqX7rqrp-M9RmoJLP0kp3JKHY/s320/IMG_2318.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Before.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwvfHQvs97p_616iKZ-pUM4wMuQ0BeK00wQJZ4UInFVae1ygmjYL32CilUnbD9zM2AHlrNEc0foG2GGpA_kDBax4gbuaSJ9NbfUHvcux78uSxiwN_iIwTeKOA-1nYe7ea4_3uVmZBpk8c8/s1600/IMG_0058.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwvfHQvs97p_616iKZ-pUM4wMuQ0BeK00wQJZ4UInFVae1ygmjYL32CilUnbD9zM2AHlrNEc0foG2GGpA_kDBax4gbuaSJ9NbfUHvcux78uSxiwN_iIwTeKOA-1nYe7ea4_3uVmZBpk8c8/s320/IMG_0058.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">After.</td></tr>
</tbody></table>Since then, I've grown a marvelous indoor herb garden and the plants have really taken off. It's so amazing to have fresh herbs to throw into a dish - really brightens it up, flavor-wise and aesthetically. I use a pack of liquid fertilizer ampules that I got for 1,000 won from Daiso. It's to them what espresso is for me. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9zR50Oy4StVs-We4ujzK2XUOVn3PJNEAY3xFuBINu7H-NdzO9R1gwcCmddkqH1yxOJ4bLaJZ0aakNGwLg-2D4RTJbMbFjWjgaLZKSuK5RMXylTZnKnnywn3xUAS0mZC9O5xwE6hytbzmF/s1600/IMG_2412.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9zR50Oy4StVs-We4ujzK2XUOVn3PJNEAY3xFuBINu7H-NdzO9R1gwcCmddkqH1yxOJ4bLaJZ0aakNGwLg-2D4RTJbMbFjWjgaLZKSuK5RMXylTZnKnnywn3xUAS0mZC9O5xwE6hytbzmF/s400/IMG_2412.JPG" width="400" /></a></div><br />
I'm not one with a "green thumb," and it's a small miracle that I've been able to grow such a thriving plant colony. But honestly, it's so easy. I google to find out how often I should water and how to trim them, and then let them green all over my kitchen. Just the aroma from rustling my fingers through their leaves is a killer.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8oo-HITskTm-Cd7ohx4ldfN2dPhainqwSfZ16CweSxjNg6M8zXPB8RPI10Tgk3PlRd2-aUUFXffTwonIyI6_8oX9gKP1Rg9KU3TEssKunKSd3O-_82WhDyvMyykF3FvJdUNI75BykWr1N/s1600/IMG_9946.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8oo-HITskTm-Cd7ohx4ldfN2dPhainqwSfZ16CweSxjNg6M8zXPB8RPI10Tgk3PlRd2-aUUFXffTwonIyI6_8oX9gKP1Rg9KU3TEssKunKSd3O-_82WhDyvMyykF3FvJdUNI75BykWr1N/s400/IMG_9946.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Look at how big they've gotten!</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizklgXwn9O9K8wQxnUuDFpYUgtP_Ubd1W2QxzjwlnSrz_zJRKNDwQaqj-FggLhJ2SbDhRBqTOZhXmGLbw0siFFAHMzP1amFRwQE9nQXWaGGJ-VWasmSf-mbWgbEZjvdCHYXASjPI2dcVb4/s1600/IMG_9947.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizklgXwn9O9K8wQxnUuDFpYUgtP_Ubd1W2QxzjwlnSrz_zJRKNDwQaqj-FggLhJ2SbDhRBqTOZhXmGLbw0siFFAHMzP1amFRwQE9nQXWaGGJ-VWasmSf-mbWgbEZjvdCHYXASjPI2dcVb4/s400/IMG_9947.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Peppermint (= mojitos)</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh00mWol_7wiXJsV4J9lPaOPmipZS6fKCxUtfGAvwbJCqAr9TjxZp9rF2yU_n55aY3xSjbL9Pp1vDuCwpyrDAvzIO5M-6j4wWXL8-N1zsBpVzRbpcmKpnaWyXb5qk2vwQ0siHUFgUbj0V1t/s1600/IMG_9948.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh00mWol_7wiXJsV4J9lPaOPmipZS6fKCxUtfGAvwbJCqAr9TjxZp9rF2yU_n55aY3xSjbL9Pp1vDuCwpyrDAvzIO5M-6j4wWXL8-N1zsBpVzRbpcmKpnaWyXb5qk2vwQ0siHUFgUbj0V1t/s400/IMG_9948.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Lemon thyme</td></tr>
</tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVaO46VGm4M24A-kD1rZYoKXfUuavfiOWqO17QXHoQ4sZ3DAfaHllYA2qgFnK8iejRXhE24dOv55PnMVP81SbyHkYaZA0N-xerj5aJRAkgoyqsqWjBoyq7ejTOCEOAHOUjENL6LB6fUYI8/s1600/IMG_9949.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVaO46VGm4M24A-kD1rZYoKXfUuavfiOWqO17QXHoQ4sZ3DAfaHllYA2qgFnK8iejRXhE24dOv55PnMVP81SbyHkYaZA0N-xerj5aJRAkgoyqsqWjBoyq7ejTOCEOAHOUjENL6LB6fUYI8/s400/IMG_9949.JPG" width="298" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Italian Flat-Leaf Parsley</td></tr>
</tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWjY5MpplIAn6NC9vdeZLKhrWYFPzcO3yruyRGt2oCrjfPqy8YUd7irtcHxaaLpuccimdWCcu1snuuchuUJDVpBIYbm2RnuXoPGE7ySv_U_ZY5k5J5jMO8RpodgFNqwyGI7ozG4TYjCp_d/s1600/IMG_9950.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWjY5MpplIAn6NC9vdeZLKhrWYFPzcO3yruyRGt2oCrjfPqy8YUd7irtcHxaaLpuccimdWCcu1snuuchuUJDVpBIYbm2RnuXoPGE7ySv_U_ZY5k5J5jMO8RpodgFNqwyGI7ozG4TYjCp_d/s400/IMG_9950.JPG" width="298" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Dill Monster</td></tr>
</tbody></table>How to get to the Yangjae Flower Market: Take exit 4 at Yangjae Citizen's Forest Station on the Shinbundang Line (pinkish-reddish color line; the newest on the Seoul Metro). The entrance to the market is a few feet from the exit.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1_jXRKtXM7tGBQKpMnkxfyobLWQz_UQeFsLfYYMYclLaTbt22nE6RxrG92t_F-1WbjeXWgSNZZWJTSu8gtSey0fQCbR3oOrmfj3e4dKcUdacN-ImD-z0yWFcpTN1fGJWWQtBBhtfCs2AV/s1600/IMG_9095.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1_jXRKtXM7tGBQKpMnkxfyobLWQz_UQeFsLfYYMYclLaTbt22nE6RxrG92t_F-1WbjeXWgSNZZWJTSu8gtSey0fQCbR3oOrmfj3e4dKcUdacN-ImD-z0yWFcpTN1fGJWWQtBBhtfCs2AV/s400/IMG_9095.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">If you're taking a bus, get off at aT센터 양재꽃시장 (aT Center/Yangjae Flower Market). The following blue buses run here: 140, 405, 407, 408, 421, 440, 441, 462, 470, 471. Two green buses stop here: 4432 and 8441. If you're shopping at the Yangjae Costco or E-Mart, you might as well stop by because it's only a 15-minute walk away.</div>Anonymoushttp://www.blogger.com/profile/09146006843798446394noreply@blogger.com14Yangjae-dong, Seocho-gu, Seoul, South Korea37.4728266 127.0382475000000137.4560081 127.02325900000001 37.4896451 127.05323600000001tag:blogger.com,1999:blog-2884724200135662332.post-58963176144460515362012-01-03T12:04:00.000+09:002012-01-03T12:04:36.538+09:00Thanksgiving Dinner: Roasted Garlic Mashed Potatoes<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlanZj8x39P3JSun8T5z-g37-M2AVuS9-8yeVrmREZwkcaeiIaiIq7pKXuBKyo7qbfDndkN232p1uyBElSB96GO4jzYPe-q2PSG9KgBg_JRKQGGTG3hOT1QzeVqFI1kRz3K4eAiTisjESn/s1600/IMG_2372.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlanZj8x39P3JSun8T5z-g37-M2AVuS9-8yeVrmREZwkcaeiIaiIq7pKXuBKyo7qbfDndkN232p1uyBElSB96GO4jzYPe-q2PSG9KgBg_JRKQGGTG3hOT1QzeVqFI1kRz3K4eAiTisjESn/s400/IMG_2372.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I'm a skins-on kind of gal.</td></tr>
</tbody></table>My mom has a great pet peeve. She hates it when my siblings and I order food at a restaurant that we could easily make at home. I loved ordering macaroni and cheese and mashed potatoes. I had the palate of a 7 year-old ('cause I was). <br />
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As we grew older, we learned to make the foods that had caused my mom so much exasperation at restaurants. My brother learned to make some awesome mac and cheese. I remember one summer, he stumbled out of his room, having not eaten in three days (he'd been reading all the J. R. R. Tolkien books in succession). He'd knock everything out of his way and make enough mac and cheese to feed Bangladesh. Then he'd eat it <b>all</b> and disappear again (to read some more). <br />
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My sister and I learned to make some super-garlicky mashed potatoes. We even had mashed potato cook-offs to the sheer detriment of our familial relationships. I believe our house was once divided by a meridian of mashed potato preferences. <br />
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<a name='more'></a><b>Roasted Garlic Mashed Potatoes</b><br />
<span class="Apple-style-span" style="font-size: x-small;">makes 4 servings</span><br />
12 cloves of garlic (This isn't a typo. If you didn't love garlic, you wouldn't be making this recipe, so man up.)<br />
olive oil<br />
1 kg or roughly 2 pounds potatoes<br />
salt and pepper<br />
6 tablespoons butter<br />
3/4 cup heavy cream<br />
a few healthy shakes of paprika<br />
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Preheat oven to 425 degrees F. Lay the garlic cloves in a mound on a sheet of foil. Drizzle with olive oil. Then gather up the oil to make a foil pouch. It should look like a foil head of garlic. Roast the garlic in the oven for 25 minutes or until the garlic cloves are completely tender when pierced with a fork. Let the garlic cool a bit then mashed them up using a wooden spoon.<br />
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If you like skins, scrub the potatoes clean and leave them on. If not peel them. Either way, start the potatoes out in a pot of cold, salted water. Bring to a boil and cook until the potatoes are tender when pierced with a fork. Strain the potatoes and mash with a fork or potato masher.<br />
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Throw the butter, cream, and roasted garlic into the mashed potatoes and mash them all together. Season with salt and pepper and stir. Sprinkle on some paprika. Serve immediately.Anonymoushttp://www.blogger.com/profile/09146006843798446394noreply@blogger.com6Itaewon 2(i)-dong, Yongsan-gu, Seoul, South Korea37.5407324 126.9897187999999937.5332554 126.98360829999999 37.548209400000005 126.9958293tag:blogger.com,1999:blog-2884724200135662332.post-67686489253475210342012-01-03T11:50:00.000+09:002013-04-05T12:22:55.928+09:00Al Matto in Haebangchon<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5cZBv_lRtNFQywgTn-fshKtL_zQW38JmAZgouZt5T24MecjR4ctLGUJe1Fes2iacgutZizHybzs5wxYQAixPrI9itim0u-vmk3v267r4Th-FGVcYtdK0LAYa8dTjbbMEXZ9vPMukr6BOu/s1600/IMG_8585.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5cZBv_lRtNFQywgTn-fshKtL_zQW38JmAZgouZt5T24MecjR4ctLGUJe1Fes2iacgutZizHybzs5wxYQAixPrI9itim0u-vmk3v267r4Th-FGVcYtdK0LAYa8dTjbbMEXZ9vPMukr6BOu/s400/IMG_8585.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">It's Halloween. They don't normally hang spiders around their restaurant.</td></tr>
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As someone who knows nothing about business, but knows what to look for in a restaurant, I have a lot to say about Al Matto. I'm going to need a soap box.<br />
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As a new restaurant in Seoul, especially in the Itaewon area where there is a large foreigner population, you should really be supplying a need - a niche if you will. In other words, there needs to be a food that is different or superbly well done. Why would I go to your restaurant if I can do it better myself? (Eh hem, Hungry Dog). I really detest the whole bandwagoning concept behind restaurants. I feel like some restauranteurs walk into a restaurant and see that it's doing really well selling pizza or kebabs or brunch items, and think, "I can do this too." *dollar signs* I have nothing against making money. Money is fantastic. But it's painfully obvious when it's the driving factor behind a restaurant. Such restaurants never last long. I'm also okay with restaurants that serve food that's not particularly original (pizza, kebabs, or brunch). But if you're going to do what someone else is already doing (especially in the same neighborhood), do it better than them. Do it AWESOME (i.e. - Pizza Peel). </div>
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When I walked by the freshly-opened Al Matto, I was excited. It looked Italian (who doesn't love Italian?), and there was an open kitchen. Open Kitchens are my reality TV. </div>
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It was also clear that they were still getting things organized. The menus were on sheets of A4 computer paper stapled together. All it needed was a coffee stain to look like the kind of crappy paper I would submit in college after an all-nighter. When I went back a second time, the menu was in an actual booklet though the content had not changed.<br />
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Upon closer inspection, none of the food stood out to me. I was so completely underwhelmed. Eating at a restaurant is a dining <b>experience</b>. Believe it or not, a well-designed menu speaks to that dining experience in a big way. It helps the diner to get a feel of the chef's vision, style and direction. In that sense, a good menu is not so different from a good resume. This resume was bad. I can forgive the misspellings, though it would cost almost nothing to have a native English speaker tick through the menu and save the restaurant the embarrassment. This menu left me more questions than answers. One item was simply "pancakes." What kind of pancakes? If you're selling just plain, ole pancakes, why am I at this restaurant? I make fantastic pancakes. Spruce it up with blueberries, ricotta, chocolate chips, buttermilk...something. I also think Al Matto would benefit from having the menu in three different translations, especially since the co-owner is Italian.</div>
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It became very clear to me what the strong points of Al Matto were when the food came out. This became even clearer on my second visit. I didn't think it fair to write a review based on only one visit, especially as they were still in their first few days of opening. Anyway, strong points - pizza and personality. The first time I had visited, the Italian waiter (also the co-owner) seemed really quiet; I honestly felt like he was hiding from us. On the second visit, he was a totally different person - outgoing, charming and accommodating. It really turned the dining experience around. <br />
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Though I was excited about their open kitchen, it's not really open. The shutters remain closed most of the time. If they have the option of an open kitchen, they should make it open. It makes me wonder, "What're they hiding? Are they washing their hands?" If the shutters were open, you'd notice that Al Matto has an actual brick pizza oven. It's a beauty. And it churns out some excellent pizzas. It's a shame that their menu is so unfocused. To give you an example, my sister ordered chili cheese fries while I ordered breakfast and Noel ordered pizza. <br />
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<tr><td class="tr-caption" style="text-align: center;">Peek-a-boo. See the pizza oven?</td></tr>
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Their standout items are brunch and pizza. They have a beautiful oven that churns out some beautiful pizzas. Thin, Neopolitan-style crusts with simple, well-married toppings.<br />
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The second pizza, 'Norma', was a surprise. Eggplant, olives, and a wee bit of Parmesiano Reggiano over some rich passata. It was a concentrated, piquant combination - one I loved so much I went home and made it. <br />
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Their brunch wasn't so good the first time around. The Al Matto breakfast (12,000 won) is advertised to be fried eggs, French toast, bacon, sausage, beans, grilled tomato, grilled mushrooms, and hashbrowns. The first time around, they seem to have forgotten the French toast and the beans. The second time around, the plate has everything, and everything tasted fine. The hashbrowns are clearly from Costco, and they may need some practice making eggs. The portion of beans was a bit small, but the mix of mushrooms was great. The proteins were cooked well, and the sausage was amazing. They use good-quality sausage. Anything with egg in it (french toast, fried eggs, and omelette) wasn't cooked very well.<br />
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The omelette was slightly overcooked on the outside, but the omelette itself wasn't bad. The accompanying potatoes weren't seasoned. <br />
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Overall, the dining experience only improved with consequent visits. I would recommend their Al Matto breakfast because it offers a better value than competing brunch sets in the area (Hungry Dog, Indigo's, etc.). I liked having French toast with my breakfast in addition to the yummy sausage they use. If not brunch, I would definitely check out their pizzas. They're not amazing, but they're delicious and offer slightly more creative options than other pizza joints. <br />
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Directions: From Noksapyeong Station, Exit 2, walk straight until you reach the kimchee pots. Veer left as you enter the neighborhood of Haebangchon. Keep walking straight, passing Phillie's and Jacoby's Burgers. On the left, you'll see Al Matto right across the street from a butcher.<br />
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Al Matto can be found on <a href="https://www.facebook.com/MangoPlateApp" target="_blank">MangoPlate</a>, a restaurant discovery app available in English and Korean.</div>
Anonymoushttp://www.blogger.com/profile/09146006843798446394noreply@blogger.com3Seoul, South Korea37.566535 126.9779691999999637.436035000000004 126.78521919999996 37.697035 127.17071919999997tag:blogger.com,1999:blog-2884724200135662332.post-1412371473714309072011-12-19T19:33:00.001+09:002011-12-19T19:41:02.087+09:00Caramel Apples From Scratch<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQMc1Lf5ugBrppbbRmMLVZJCsv17xtBvHaZMyx1nOshY-NXQwBwWUwDUHvxSTk2ak0ylQ3j11UPdsUIiPTNJgAaZrk-vU9ns2l0MFln90mcIHqvzLR4HfpJo39XaWnVt9X_TO5bTVU5zs7/s1600/IMG_1913.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQMc1Lf5ugBrppbbRmMLVZJCsv17xtBvHaZMyx1nOshY-NXQwBwWUwDUHvxSTk2ak0ylQ3j11UPdsUIiPTNJgAaZrk-vU9ns2l0MFln90mcIHqvzLR4HfpJo39XaWnVt9X_TO5bTVU5zs7/s400/IMG_1913.JPG" width="400" /></a></div><br />
Sometimes I buy things I truly regret. One time, I bought an inflatable raft while I lived in Boston. One time, I bought a pair of Dolce and Gabbana boots that were so hot I was too scared to ever wear them. One time, I bought a car and crashed it into a tree,<i> twice</i>. One time, I bought miniature apples that were too cute to eat. <br />
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Unfortunately, apples are perishable, and with the clock ticking down, I made the decision to make caramel apples. It was a gloriously delicious decision. <i> I know most of you are like EFF the apples, let's go back to the car in a friggin' tree. TWO TIMES?! REALLY?! What kind of psycho is behind this blog?! Come on, y'all...I mean...we all go through stages...</i><br />
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<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: left;"><b>Caramel Apples</b></div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: x-small;">(makes enough caramel for 6 regular caramel apples)</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: x-small;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;">1 1/2 cups dark brown sugar</div><div class="separator" style="clear: both; text-align: left;">1/2 cup (1 stick) unsalted butter, room temperature</div><div class="separator" style="clear: both; text-align: left;">1 cup sweetened condensed milk (about half a 14 ounce can)</div><div class="separator" style="clear: both; text-align: left;">1/3 cup dark corn syrup</div><div class="separator" style="clear: both; text-align: left;">3 tablespoons pure maple syrup</div><div class="separator" style="clear: both; text-align: left;">1/2 teaspoon vanilla extract</div><div class="separator" style="clear: both; text-align: left;">1/8 teaspoon salt</div><div class="separator" style="clear: both; text-align: left;">6 sturdy lollipop sticks or chopsticks</div><div class="separator" style="clear: both; text-align: left;">6 medium apples</div><div class="separator" style="clear: both; text-align: left;">Sprinkles or nuts (optional)</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Almost all store-bought apples are waxed. They have a thin film of wax on them to make them look better and keep out bugs. It's not harmful to eat it, but as a habit, I do what my mom always did - I scrape the wax off. Use a knife and just scrape at the surface of the apple to remove the wax so that caramel coating adheres better to the apple. Even when eating apples plain, you'll find this improves the taste of the apple because, really, when does wax ever taste good? </div><div class="separator" style="clear: both; text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: left;">Pierce all the apples with the skewers or sticks. Don't try to follow the trajectory of the core of the apple. Rather, pierce the apple so that the stick is perpendicular to the ceiling (they'll stick straight up). If you try to pierce the apple by just going through the core, the stick may be pointing weird directions, especially for wonky apples.</div><div class="separator" style="clear: both; text-align: center;"></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4h31PlGZtxSOqq-h-qQTap_0wJWFvXx-p6zvVewGQ9Z-MrmH8lgXKLMdlG1VMwKnEhwCRoQeVkv41eVP7OOGsFmsrw0_U6S8LJvZx07xP4onlz6Zy_JTY7IhL2netqfav7o6h3nNn-uHj/s1600/IMG_1889.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4h31PlGZtxSOqq-h-qQTap_0wJWFvXx-p6zvVewGQ9Z-MrmH8lgXKLMdlG1VMwKnEhwCRoQeVkv41eVP7OOGsFmsrw0_U6S8LJvZx07xP4onlz6Zy_JTY7IhL2netqfav7o6h3nNn-uHj/s400/IMG_1889.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Prepare a surface of foil or parchment to put the apples on after they're dipped. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Stir everything but the apples and chopsticks in a heavy-bottomed saucepan. Make sure all the sugar is dissolved. Bring the mixture to a boil while stirring occasionally with a wooden spoon. Continue heating until it reaches 236°F (113°C). Use a pastry brush to wipe the sides of the saucepan if any crystals form while it's heating up.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Once it's reached 236°F or 113°C, let it cool down to 200°F (93°C). Once it has reached that temperature, you can start dipping the apples.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Dip the apple. Let the excess drip off. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXZ1k3hH4mYdePuKcc3Ildpp7mui3pYf8wEofNlzaxZ-ITRv1Gub7fSCuWw1bxigFlOSPD0-KeBhRSt2Anflqo4r9LTLCoyXQ3CW_r6MCOFkqeMpwwyNXiaGDr0U-m0mG6kUl9M6Jskeil/s1600/IMG_1895.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXZ1k3hH4mYdePuKcc3Ildpp7mui3pYf8wEofNlzaxZ-ITRv1Gub7fSCuWw1bxigFlOSPD0-KeBhRSt2Anflqo4r9LTLCoyXQ3CW_r6MCOFkqeMpwwyNXiaGDr0U-m0mG6kUl9M6Jskeil/s400/IMG_1895.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="" style="clear: both; text-align: left;">If you're doing sprinkles, sprinkle them on now. Then place the apples on the prepared foil or parchment surface. Chill in the refrigerator for 2 hours or so. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaPIP_HBZAlNz3QvCnuEnHo3JZqfGNgUKvdPye8fLfs_dJtAEMQSP8oCEKf1F3vKB-9tu0Mxnm4NS_tuXI2tE3RL11qqx1b3vkZcFVSOGzwusjTkRgWTHN34t0HEqxfb-1pviiFCfCDlXQ/s1600/IMG_1907.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaPIP_HBZAlNz3QvCnuEnHo3JZqfGNgUKvdPye8fLfs_dJtAEMQSP8oCEKf1F3vKB-9tu0Mxnm4NS_tuXI2tE3RL11qqx1b3vkZcFVSOGzwusjTkRgWTHN34t0HEqxfb-1pviiFCfCDlXQ/s400/IMG_1907.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">I ate some right away with EXTRA caramel slapped on. Yum.</div><div class="separator" style="clear: both; text-align: center;"></div><br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUEYv8WJTqlhE6DDqOnUm04ZQ859qn6Pwdo08OyuVoVqZBEyv3fvRFgAdrWVvzjK-rRoiyGwkdrTz-xySYiG65WzXR1S-_QiiW0wPn8x0Sb-AHniaTA_a5Tclg8UIxZ4td7lD3iNyYGWND/s1600/IMG_1937.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUEYv8WJTqlhE6DDqOnUm04ZQ859qn6Pwdo08OyuVoVqZBEyv3fvRFgAdrWVvzjK-rRoiyGwkdrTz-xySYiG65WzXR1S-_QiiW0wPn8x0Sb-AHniaTA_a5Tclg8UIxZ4td7lD3iNyYGWND/s400/IMG_1937.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Now for the montage.</div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIXXtptrDiGbWOG4p3GVQTksYFJove2OQ2sHpafbjaAOHcS3BGOJ090I0cM-b6AZJqUEeoIfxRlBSJ6v9dAK1oXiZSzqyTzEB-tIVELYcPaiA-NoMOCEHYjYnrUUn23rqCwIlIGO_Pm7om/s1600/IMG_1927.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIXXtptrDiGbWOG4p3GVQTksYFJove2OQ2sHpafbjaAOHcS3BGOJ090I0cM-b6AZJqUEeoIfxRlBSJ6v9dAK1oXiZSzqyTzEB-tIVELYcPaiA-NoMOCEHYjYnrUUn23rqCwIlIGO_Pm7om/s400/IMG_1927.JPG" width="400" /></a></div><br />
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</div><div class="separator" style="clear: both; text-align: left;">I was left with a lot of extra caramel that I ate with a spoon.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFtB1ekYmqUZzSyN3It4PIZvveX3HTBt6RaEXpJKGyPKaG_H37z0QlmPm-BGOjKSZpqAv5YNXsI6WIGAzyABnc6LYyiAhtFpnA2HYrcH1RJolDcvwvu_42kovks49BmwioAcdCOQHOS6z6/s1600/IMG_1938.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFtB1ekYmqUZzSyN3It4PIZvveX3HTBt6RaEXpJKGyPKaG_H37z0QlmPm-BGOjKSZpqAv5YNXsI6WIGAzyABnc6LYyiAhtFpnA2HYrcH1RJolDcvwvu_42kovks49BmwioAcdCOQHOS6z6/s400/IMG_1938.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
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</div>Anonymoushttp://www.blogger.com/profile/09146006843798446394noreply@blogger.com2Itaewon 2(i)-dong, Yongsan-gu, Seoul, South Korea37.5407324 126.9897187999999937.5332554 126.98360829999999 37.548209400000005 126.9958293tag:blogger.com,1999:blog-2884724200135662332.post-74505355385573760962011-12-19T14:57:00.000+09:002011-12-19T14:57:41.612+09:00Buttery Delicious Peanut Brittle<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF-H3_1qNOhzVEnrjpl0U7xAOqE7B2pSc3jQlTHCS12T3XT8yC0ydBp7kZWWP77RWXEC5mHjr0lQcUnrKVA6quPkn2sJiYN-taNGdQkf7hQgvs_pfYwH9Iqu9fdpJKf1OL4skITeswAbCb/s1600/IMG_2109.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF-H3_1qNOhzVEnrjpl0U7xAOqE7B2pSc3jQlTHCS12T3XT8yC0ydBp7kZWWP77RWXEC5mHjr0lQcUnrKVA6quPkn2sJiYN-taNGdQkf7hQgvs_pfYwH9Iqu9fdpJKf1OL4skITeswAbCb/s400/IMG_2109.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div>Christmas is the season for tins - tins of shortbread, peanut brittle, holiday cookies, and, of course, flavored popcorn (whose terrible idea was that?). As a tasty munchie for a hotel party I was hosting for a dear friend of mine, I thought peanut brittle would be a perfect snack. I've never made peanut brittle, but my mom used to make Korean bobbki which is a kind of Korean snack/candy of burnt sugar and baking soda. The burnt sugar has a wonderful caramelly taste and the baking soda gives it a nice airy crunch. After looking up several recipes for peanut brittle, I've discovered that the two are pretty similar. <br />
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My mom is a bit of a disaster in the kitchen (as am I). She's the Korean Julia Child except much shorter, and no one knows who she is. My mom is a bit like me in the sense that she improvises with what she has. She'd make hoddeuk using Pillbury biscuit dough and press out bobbki using the bottom of a heavy saucepan sprayed with PAM nonstick spray. She had a chemistry degree that sat latent in her brain for a few years until she started making her own lotions, face washes, laundry detergent, and even some cosmetics. I use all her stuff, and I'd like to believe it's the reason why people comment on my skin (in the good way...they aren't screaming "OH GOD!" and handing me plastic surgery business cards). Anyway, I'm not letting my Umma steal my thunder. I made peanut brittle.<br />
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Before I share the recipe, I have to comment on the final result. Glorious. It's the culmination of stripping clean all the best aspects of sweets to just BUTTER and SUGAR, and forcing the sparse marriage between the two (with some peanut babies strewn in). I could not stop snacking on the "chips-that-are-too-small" or "uneven" or "offensively-phallic-so-I should-just-eat-it-because-no-one-wants-to-eat-penis-shaped-brittle-at-a-cocktail-party."<br />
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<b>Peanut Brittle</b><br />
<span style="font-size: x-small;">(adapted from <a href="http://allrecipes.com/recipe/moms-best-peanut-brittle/" target="_blank">Mom's Best Peanut Brittle Recipe</a>)</span><br />
1 cup white sugar<br />
1/2 cup light corn syrup<br />
1/4 teaspoon salt<br />
1/4 cup water<br />
1 teaspoon vanilla extract (optional)<br />
1 cup peanuts<br />
2 tablespoons butter, softened<br />
1 teaspoon baking soda<br />
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If you need to, shell the peanuts.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoFJfCJasYd2YZkfzaDpP0jhPCsREkEILtUiZ1oEq5gboQalMF0LeVeFMSHQIzhkoTzSjKe8QS_uNoyFR6ceVkdOjgU4Tje_Cf7MY62Rs-8DHIBDwR1FtNCruWDh2DCzRSSpI-DaUI4tBC/s1600/IMG_2096.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoFJfCJasYd2YZkfzaDpP0jhPCsREkEILtUiZ1oEq5gboQalMF0LeVeFMSHQIzhkoTzSjKe8QS_uNoyFR6ceVkdOjgU4Tje_Cf7MY62Rs-8DHIBDwR1FtNCruWDh2DCzRSSpI-DaUI4tBC/s200/IMG_2096.JPG" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr968JAqhCaguK9h1hcTs4OAedBTDrUxsrF6K52lNkS6RqMlek4m-e8ZBLTWPlxIDzYG7fKQnF7MQqgBk6TrDUlCw-GiIGW7kGC1hqBmnEqhVfuYfuPCeC2Hk-koO6JYVi9N1ZN4mAeW0I/s1600/IMG_2097.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr968JAqhCaguK9h1hcTs4OAedBTDrUxsrF6K52lNkS6RqMlek4m-e8ZBLTWPlxIDzYG7fKQnF7MQqgBk6TrDUlCw-GiIGW7kGC1hqBmnEqhVfuYfuPCeC2Hk-koO6JYVi9N1ZN4mAeW0I/s200/IMG_2097.jpg" width="200" /></a></div><br />
Set some baking sheets in the oven at 300 degrees F to keep hot. This will make it easier to spread out the peanut brittle once it's ready.<br />
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Pre-measure the 2 tablespoons of butter and teaspoon of baking soda. If you're using vanilla extract, measure that out now too. Make sure the butter is already softened and ready to go. Set aside.<br />
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Combine the sugar, corn syrup, water, and salt in a saucepan over medium heat. To measure out the corn syrup, which is impossibly thick, measure out a 1/2 cup of corn syrup in the measuring cup and pour it out. About 1/4 cup will remain but double-check the measurement marks. Then pour in 1/4 cup of water into the same measuring cup and whisk with a fork to dissolve all the corn syrup so that it can be poured out. Whisk the sugar, corn syrup, water, and salt to dissolve, and bring the mixture to a boil. Stir in the peanuts and bring the mixture up to 300 degrees F (150 degrees C). Don't take it past this temperature or the peanuts will burn. The mixture will take a while to reach 250 degrees F. Once it does, it goes REALLY fast up to 300, so keep an eye out. When the mixture is at about 250 degrees F (121 degrees C), take the baking sheets out of the oven and lay them on the counter. <br />
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Once the mixture has reached the right temperature, take it off the heat and mix in the pre-measured baking soda, butter, and vanilla extract (optional). The baking soda introduces the bubbles which give the brittle an easier bite (so it doesn't take your teeth out when you bite into it). Just stir it a few times until it's pale golden brown, but don't over-stir. Pour out the brittle onto the warmed baking sheets and kind of shake and tilt the baking sheets to spread the peanut brittle batter. Don't use a spatula or forks; they'll break down the bubbles from the baking soda.<br />
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Let the mixture cool completely. Lift the baking sheets a few inches off the counter and drop. That should break the brittle up into bite-size pieces.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUIvTHKgvYfU1Z-elDUpocv-Re3G9tKXiOSVmhwfC4Vc1YnxNnoylHu37nByzKTuRQn9V3CFNgbh-xFbNatl8Wrwy8-H6nBOBV09kLJA1hvblZWQkN346I92x-GeQAkQBC997pHZRQXRVQ/s1600/IMG_2107.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="283" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUIvTHKgvYfU1Z-elDUpocv-Re3G9tKXiOSVmhwfC4Vc1YnxNnoylHu37nByzKTuRQn9V3CFNgbh-xFbNatl8Wrwy8-H6nBOBV09kLJA1hvblZWQkN346I92x-GeQAkQBC997pHZRQXRVQ/s400/IMG_2107.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sun-bathing peanut brittle.</td></tr>
</tbody></table>Anonymoushttp://www.blogger.com/profile/09146006843798446394noreply@blogger.com0Itaewon 2(i)-dong, Yongsan-gu, Seoul, South Korea37.5407324 126.9897187999999937.5332554 126.98360829999999 37.548209400000005 126.9958293tag:blogger.com,1999:blog-2884724200135662332.post-46310395653822701112011-12-15T14:48:00.000+09:002011-12-15T14:48:21.210+09:00Graham Crackers from Scratch<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXqGOXngS9l5VPkImU2eTpthmFj_5UZK60sXDNet4407irvZKDd5BrgdBn5SJTc8_dKxW186iEqCIF5W_dFv9IcLEy1HPaM9iNiYCAwp1QJsV96Axu04ttTwm3PdhrODbMBliQ_4pm54FB/s1600/IMG_1804.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXqGOXngS9l5VPkImU2eTpthmFj_5UZK60sXDNet4407irvZKDd5BrgdBn5SJTc8_dKxW186iEqCIF5W_dFv9IcLEy1HPaM9iNiYCAwp1QJsV96Axu04ttTwm3PdhrODbMBliQ_4pm54FB/s400/IMG_1804.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div>Lately, it's been just the right weather to sit outside around a giant campfire and roast marshmallows. This, of course, requires marshmallows, chocolate, and graham crackers. As I was about to buy graham crackers at Lotte Department store for $10, it dawned on me that I could possibly make them myself. A quick Google search via my phone liberated me from the expensive graham crackers, and I made my way home with visions of irresistibly delicious graham crackers and their sexy cousin, s'mores.<br />
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When I told my friends about my great idea, they all looked at me with a face that unmistakably read, "WTF are s'mores?" Obviously, none of them are American. S'mores is a weird word. Apparently, it's a contraction for "some more" and was first invented by some highly uneducated and speech impaired Girl Scouts. <br />
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To go back to the graham cracker, they're fairly easy to make. Just mix together some common household ingredients (brown sugar, honey, flour, butter, salt, vanilla extract, etc.), chill, and roll out. The result is mind-blowing. My sister and I couldn't stop eating them. They have a wonderfully deep, rich molasses-like flavor and a snappy, airy texture. Words cannot express the level of nonverbal shaming that went on when it was discovered that I had ate the last of the graham crackers. <br />
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<b>Graham Crackers</b><br />
<span style="font-size: x-small;">(adapted from <a href="http://smittenkitchen.com/2009/05/graham-crackers/" target="_blank">Smitten Kitchen</a>)</span><br />
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2 1/2 cups plus 2 tablespoons (375 grams) all-purpose flour<br />
1 cup dark brown sugar, lightly packed<br />
1 teaspoon baking soda<br />
3/4 teaspoon kosher or coarse sea salt<br />
7 tablespoons cold unsalted butter, cut into 1-inch cubes<br />
1/3 cup mild-flavored honey<br />
5 tablespoons milk<br />
2 tablespoons vanilla extract<br />
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Optional Topping<br />
3 tablespoons sugar<br />
1 teaspoon cinnamon<br />
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Ideally, you'd have a food processor to pulse together the flour, brown sugar, baking soda, and salt with the butter until it resembles a coarse meal. I don't have a food processor or even a pastry blender, so I was stuck with a fork.<br />
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Whisk together the honey, milk, and vanilla extract in a separate bowl. Add the mixture slowly to the dry ingredients until it's just combined. It'll be very sticky and soft. Get a piece of plastic wrap, flour it, and cover the dough to refrigerate it for at least two hours up to overnight.<br />
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Preheat oven to 350 degrees F.<br />
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To roll out the dough, cut the dough up into manageable sections (I quartered mine), and keep the rest of the dough in the refrigerator. For the section you're working with, use lots of flour because the dough will be quite sticky. Flour the surface, rolling pin, and the dough lump. Then, roll out. You can cut it into rectangles for a more traditional shape. <br />
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I started using cookie cutters.<br />
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Gather any scraps into a ball and chill to be rolled out again. I found that scraps re-rolled had a smoother texture than the virgin dough. This is probably because the butter wasn't cut fine enough in the initial step (Santa, send me a food processor for Christmas!). <br />
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Use the blunt end of the knife to score the dividing lines for the graham crackers, and use a chopstick to prick out dotted rows. Top with the cinnamon sugar if you'd like. I didn't bother because they were subtly sweet enough on their own.<br />
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On parchment-lined baking sheets, bake for about 15 to 25 minutes until they're nice and crisp and golden brown. They shouldn't be soft at all. <br />
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To make s'mores, break up a Hershey's bar into two-square segments.<br />
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Toast the marshmallows over an open flame. A campfire would have been nice, but this was midday so I used the flame from my gas burner.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgTcFCtCJPnFkbMygPjWIUadjYCKK85z5xnMEo3bpB76XisOj7ex-38_a5UqsZmyH1rhFo9gGNtHN0LTjdi4RCUB_4i41Blfgme0GfxEUJsrnMDRYGfEeLcaF5v_yfghzS8X06IDy6TqPW/s1600/IMG_1777.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgTcFCtCJPnFkbMygPjWIUadjYCKK85z5xnMEo3bpB76XisOj7ex-38_a5UqsZmyH1rhFo9gGNtHN0LTjdi4RCUB_4i41Blfgme0GfxEUJsrnMDRYGfEeLcaF5v_yfghzS8X06IDy6TqPW/s400/IMG_1777.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Characteristic of my impatient roasting technique.</td></tr>
</tbody></table>Then assemble with chocolate on top of a graham cracker. Just-roasted marshmallow on top of the chocolate so that the chocolate slightly melts. Then top with a graham cracker.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhACYCTdul0uozGtPHmgRVe-N8AB6ZHR3C7rYEamhugpXXoHIemlaWD5gjoYKsudyG7BxEl6S0xSRNH9n0cPJKjabqADSEic4qockHD4oHIAbuyd9MIL2Ct3lkpnlstPPyHIswGW2MzhX_9/s1600/IMG_1815.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhACYCTdul0uozGtPHmgRVe-N8AB6ZHR3C7rYEamhugpXXoHIemlaWD5gjoYKsudyG7BxEl6S0xSRNH9n0cPJKjabqADSEic4qockHD4oHIAbuyd9MIL2Ct3lkpnlstPPyHIswGW2MzhX_9/s200/IMG_1815.JPG" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXBrKGJS8q3LFB_FudPrrh2WA7cB7LUv8kluDhZimaXWsBk8n6vXJ68md730Ga46bjsELvE8zkNnaf_LZslCnkBy1k8qA1_4QaFrZITfUkegnDmDS7Q3Rt8MXiM9bmoN89zK6Mci0Hs5zF/s1600/IMG_1789.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXBrKGJS8q3LFB_FudPrrh2WA7cB7LUv8kluDhZimaXWsBk8n6vXJ68md730Ga46bjsELvE8zkNnaf_LZslCnkBy1k8qA1_4QaFrZITfUkegnDmDS7Q3Rt8MXiM9bmoN89zK6Mci0Hs5zF/s200/IMG_1789.JPG" width="200" /></a></div>Anonymoushttp://www.blogger.com/profile/09146006843798446394noreply@blogger.com1Itaewon 2(i)-dong, Yongsan-gu, Seoul, South Korea37.5407324 126.9897187999999937.5332554 126.98360829999999 37.548209400000005 126.9958293tag:blogger.com,1999:blog-2884724200135662332.post-28759889496481586392011-12-14T16:35:00.002+09:002011-12-15T22:35:09.652+09:00Pumpkin Pancakes<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_b23av4_OqKFcnjiuE-qjnG642NXVNlqF58mYCetzjlDGhktdIKiZzrCLglrdrIHkYOTaLXGKd9HLlANmbYcdJO2kkyyBuBX-fdTGrtzDNmDbw5OaZcF6ZBMQlkt9u2fhhbmySmj6f6dQ/s1600/IMG_1836.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_b23av4_OqKFcnjiuE-qjnG642NXVNlqF58mYCetzjlDGhktdIKiZzrCLglrdrIHkYOTaLXGKd9HLlANmbYcdJO2kkyyBuBX-fdTGrtzDNmDbw5OaZcF6ZBMQlkt9u2fhhbmySmj6f6dQ/s400/IMG_1836.JPG" width="400" /></a></div><div><br />
</div>I shared my Thanksgiving with a very un-American crowd. My sister and I (Korean American). Two Koreans who went to school in the states most of their lives. One Korean Korean. One Ukrainian New Zealander. One French Australian from New Caledonia. One Taiwanese American from Kuwait. One Frenchman. And one plain ol' white American. If Noel hadn't been stuck in Japan, that would have been one more American to the count.<br />
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</div><div>Without Noel, that left me alone in the smallest kitchen in Seoul to cook a massive thanksgiving dinner for 9 guests. All in all, I was able to pull it off with the help of all my heat-producing appliances. (Ever used a fan heater to keep your dishes warm?) One of the dishes I made was pumpkin pie from Japanese Kabocha pumpkins. I steamed the flesh and mashed it to make the puree necessary for the pie. I ended up with 5 pumpkins pies (all consumed within two days).<br />
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</div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqbAfUdCNTM4YOBo_05gztLYps8nL3MD3ZchAek0zikxeu3trCrCbVQhrXeUFvyDODhH6JEAxRCXc2ZlcaS47vImmTSZ8lLIYYuvhgnb5szRH5I6LCF8igcnuMdePkTTt6mkGsu3GfGNSF/s1600/IMG_9239.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqbAfUdCNTM4YOBo_05gztLYps8nL3MD3ZchAek0zikxeu3trCrCbVQhrXeUFvyDODhH6JEAxRCXc2ZlcaS47vImmTSZ8lLIYYuvhgnb5szRH5I6LCF8igcnuMdePkTTt6mkGsu3GfGNSF/s200/IMG_9239.JPG" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiDiTOYqBTydORO25yfuVk2oHDykn-7ueknM1U9c7t7a7xXfMukoq82I1WO70u_-QqTTWQUzWMqeEPGynSy2L49QfMIHp-LS9HIg2feVD14tyYKIytiKRyJY4jjsPqXbFv8OZkUxNGbQsM/s1600/IMG_9240.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiDiTOYqBTydORO25yfuVk2oHDykn-7ueknM1U9c7t7a7xXfMukoq82I1WO70u_-QqTTWQUzWMqeEPGynSy2L49QfMIHp-LS9HIg2feVD14tyYKIytiKRyJY4jjsPqXbFv8OZkUxNGbQsM/s200/IMG_9240.JPG" width="200" /></a></div></div><div>I used two Kabocha pumpkins (on sale for 1,500 won, usually 3,000 won each). Kabocha pumpkins are also known as 단호박 or dan-ho-bak, which means "sweet pumpkin." I had about 1/2 cup of puree left. Pumpkin pancakes!!!! It's not just the alliteration that excites me. These pancakes combine the buttery sweetness of the Kabocha pumpkin with the fluffy carbness of the pancake. The result is a light and airy pumpkin pie-infused pancake. </div><div><br />
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</div></div><div>Obviously, you can use whatever sort of pumpkin you'd like. Ideally, any pumpkin you see fit to use for a pumpkin pie, you should use for pumpkin pancakes. If you're using a canned puree, make sure it's a puree of pumpkin and not "pumpkin pie filling," which is loaded with fillers and not-pumpkin ingredients. Kabocha pumpkins are perfect because they taste so good on their own. When I was steaming and mashing them for the pumpkin pie, I could not stop eating them. They have a smooth texture and a sweetness not unlike a chestnut or sweet potato. I love using them in pumpkin curry, or eating them sliced and roasted with a bit of olive oil and rosemary. </div><br />
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</div><div><b>Pumpkin Pancakes</b></div><div><span style="font-size: x-small;">Adapted from <a href="http://allrecipes.com/recipe/chef-johns-pumpkin-pancakes/detail.aspx" target="_blank">Chef John's Pumpkin Pancakes recipe</a></span></div><div><br />
</div><div>2 cups flour</div><div>2 tablespoons brown sugar</div><div>2 teaspoons baking powder</div><div>1 teaspoon baking soda</div><div>1/2 teaspoon salt</div><div>1 cup pumpkin puree</div><div>1 teaspoon ground cinnamon</div><div>1/2 teaspoon ground ginger</div><div>1 egg</div><div>1 1/2 cups milk</div><div>2 tablespoons vegetable oil</div><div>2 tablespoons lemon juice</div><div>2 teaspoons grated lemon zest</div><div>1 teaspoon vegetable oil</div><div><br />
</div><div>Combine flour, brown sugar, baking powder, baking soda, and salt in a large mixing bowl, and whisk together for two minutes to aerate. In a separate bowl, combine pumpkin puree, cinnamon, ginger, egg, milk, 2 tablespoons of vegetable oil, lemon juice, and lemon zest. Mix in the flour mixture, and stir just until moistened. (Do not overmix.) The mixture will be very thick like banana bread batter; much thicker than usual pancake batter. That's okay.</div><div><br />
</div><div>Coat skillet with 1 teaspoon vegetable oil over medium heat. </div><div><br />
</div><div>Cooking the pancakes is the most important step. To cook them perfectly, you can't rely on time. You need to use what you see. The first pancake will always look weird. That's because there's still oil on the pan. I usually heat up the veggie oil then swipe it all out using a paper towel. Then spoon on your first pancake. I make them on the small side because they cook better this way. Larger pancakes require a large, evenly heated skillet. As soon as you spoon on the batter, spread it out using the spoon. This wouldn't be necessary for ordinary pancakes, but pumpkin pancake batter is very thick and needs a little help. Then wait. Within a minute or so, the edges will start to dry out and bubbles will start to form. This is the time to flip them so the bubbles can keep forming and rising the pancake. You'll know when to flip them because the edges are slightly dry, the bubbles have started to form, and the pancake will be relatively easy to flip and not so raw that it's still sticking to the pan and squidging up when you try to lift it with the spatula. The first pancake will help you calibrate your timing. <br />
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Wait about 2 minutes on the other side then it's done. Stack the pancakes so they keep warm. They'll continue to cook off a wee bit after you remove them from the heat.</div><div><br />
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</div>Anonymoushttp://www.blogger.com/profile/09146006843798446394noreply@blogger.com0Itaewon 2(i)-dong, Yongsan-gu, Seoul, South Korea37.5407324 126.9897187999999937.5332554 126.98360829999999 37.548209400000005 126.9958293tag:blogger.com,1999:blog-2884724200135662332.post-8740922194001743212011-12-06T23:21:00.001+09:002011-12-06T23:21:45.082+09:00Thanksgiving Dinner: Butter Pecan Sweet Potatoes<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBqlFhK9UixgG-NRygBU-Rh1mPKw1-h31duAPdLw_QNs8FSwQWyqAAUM5LFQq3B_aI5kztbhyphenhyphenXBiPqjUKWmFeNRJD-ZnSC3qzkGOb_NQcraztRoBNFkUov7Vchv8GQCdpn5SWgZCeiyHWU/s1600/IMG_1662.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="281" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBqlFhK9UixgG-NRygBU-Rh1mPKw1-h31duAPdLw_QNs8FSwQWyqAAUM5LFQq3B_aI5kztbhyphenhyphenXBiPqjUKWmFeNRJD-ZnSC3qzkGOb_NQcraztRoBNFkUov7Vchv8GQCdpn5SWgZCeiyHWU/s400/IMG_1662.JPG" width="400" /></a></div><br />
Candied yams is a Thanksgiving dish I've never cared for. I love the flavor, but why does it have to be the texture of baby food? I've grown up eating Korean sweet potatoes. My mom would poke them with a fork and throw them in the microwave. I looooooved them like this. When I went away to college, I'd buy sweet potatoes and prepare them in the same way. I was the girl walking around eating a sweet potato like it was an apple. I remember the first time I had a candied yam casserole with the marshmallows on top. It was mushy and sickeningly sweet. My friends raved about the toasted marshmallows. Toasted marshmallows are awesome (as are all slightly burnt sugary concoctions), but they're really just there to trick children into eating the gloppy mess of yams hiding under them. For this Thanksgiving, I decided to combine my beautiful Korean sweet potatoes with the ugliness that is the candied yam casserole.<br />
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Candied yams aren't actually yams. What Americans know to be yams are actually orange-fleshed sweet potatoes. If you really care, <a href="http://www.huffingtonpost.com/2011/11/16/difference-between-sweet-potatoes-and-yams_n_1097840.html" target="_blank">read this</a>, and let me get back to my dish. I used <a href="http://www.marthastewart.com/336676/butter-pecan-sweet-potatoes" target="_blank">Martha Stewart's Butter Pecan Sweet Potato recipe</a>, but adapted it by using a mix of local Korean sweet potatoes. Pecans are insanely expensive in Korea. I've paced back and forth <i>whimpering</i> in front of an itty-bitty package of 10,000 won ($10) pecans at Homeplus. WHY?! In Texas, they fall from the trees like manna. Anyway, my point is, feel free to substitute a more economical nut or blend of nuts if you wish.<br />
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Finally, I chose to use two kinds of Korean sweet potatoes, Bam "chestnut" Sweet Potatoes 밤고구마 and Hobak "pumpkin" Sweet Potatoes 호박 고구마. Bam sweet potatoes are usually much cheaper, especially the mini ones that come pre-packaged. They're also drier, starchier, and have a whitish yellowish flesh. They taste best when steamed. Hobak sweet potatoes are slightly orange, and tastes sweet and buttery like a pumpkin. Currently hobak sweet potatoes cost 650-1000 won per 100 grams. For 5-6 sweet potatoes, that's about 10,000 won ($10). Because I had a few cheapie bam sweet potatoes lying around, I threw a few in with the mix, and it blended pretty harmoniously.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ0CGSYb6jEBsiVKvXWdwF8tqPZAJVryMhpmfUhHTm7Ip5SK-TKrtZRsxIOWh8hnhOfGbtkayQWVH6ZTV1TgffFxGX_orjaUtkzYWiwobhFIJcoGPRcvYXTnXqIJsXxVU3pmOpSQp0hrl1/s1600/IMG_1587.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ0CGSYb6jEBsiVKvXWdwF8tqPZAJVryMhpmfUhHTm7Ip5SK-TKrtZRsxIOWh8hnhOfGbtkayQWVH6ZTV1TgffFxGX_orjaUtkzYWiwobhFIJcoGPRcvYXTnXqIJsXxVU3pmOpSQp0hrl1/s400/IMG_1587.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The small round ones are "bam" sweet potatoes. <br />
The large ones are "hobak" sweet potatoes.</td></tr>
</tbody></table><b>Butter Pecan Sweet Potatoes</b><br />
8 medium sweet potatoes (5 pounds)<br />
2 tablespoons olive oil<br />
Coarse salt<br />
2 tablespoons butter, cut into small pieces<br />
2 tablespoons light-brown sugar<br />
1/3 cup pecan pieces<br />
1/8 teaspoon cayenne pepper<br />
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Preheat oven to 400 degrees.<br />
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Peel potatoes and chop up into 1-inch cubes. Large sweet potatoes are very hard to cut. I physically could not cut them (with my cheap, dull knives). I had to have my big strong sister and her boyfriend do it. Use really sharp knives. <br />
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On a baking sheet, toss potatoes with olive oil; season with coarse salt. Bake in the oven for 25 to 30 minutes until fork tender. <br />
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You can bake the sweet potatoes up to 5 hours ahead of baking, which is what I did. Refrigerate after baking, and then about 1-2 hours before you're going to put it into the oven, take it back out to bring it to room temperature. <br />
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Mix the butter, brown sugar, pecan pieces, and cayenne pepper in a small bowl then sprinkle over the sweet potatoes, dividing evenly. Bake until sugar is caramelized and hard, about 10 minutes.<br />
<br />
Gently toss; serve immediately.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKAiaWrPrCXi7yz4KPxTl9fj4v5wqubQ5ta1FBBYMkGtl1ZdkHJvmQVKPNuEeoXsgY3rlQZfVK8OECu3m_Gup1qq0wfGU9OrsSbKAVoimMnZOMrMKRX4c1jS0Rhw-ZHTFsvLV8CzL6Ekwk/s1600/IMG_1615.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKAiaWrPrCXi7yz4KPxTl9fj4v5wqubQ5ta1FBBYMkGtl1ZdkHJvmQVKPNuEeoXsgY3rlQZfVK8OECu3m_Gup1qq0wfGU9OrsSbKAVoimMnZOMrMKRX4c1jS0Rhw-ZHTFsvLV8CzL6Ekwk/s400/IMG_1615.JPG" width="400" /></a></div>Anonymoushttp://www.blogger.com/profile/09146006843798446394noreply@blogger.com1Itaewon 2(i)-dong, Yongsan-gu, Seoul, South Korea37.5407324 126.9897187999999937.5332554 126.98360829999999 37.548209400000005 126.9958293tag:blogger.com,1999:blog-2884724200135662332.post-45227290047987512892011-12-05T13:11:00.001+09:002011-12-06T21:55:20.830+09:00Thanksgiving Dinner: Green Bean Casserole<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx1A9jnUUoPOa0n6beQONnls_asgmLeyUlP_kqMikTf3A-j8p6KFx3BxYaN-6dYveYKn76bCATzDqSY0tgr4IjGdx6UHwia2ZNg4rgz6a-ClG6ofAwUo1wkeQxf2q4OG4x3uWaXyu2M9hd/s1600/IMG_1604.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx1A9jnUUoPOa0n6beQONnls_asgmLeyUlP_kqMikTf3A-j8p6KFx3BxYaN-6dYveYKn76bCATzDqSY0tgr4IjGdx6UHwia2ZNg4rgz6a-ClG6ofAwUo1wkeQxf2q4OG4x3uWaXyu2M9hd/s400/IMG_1604.JPG" width="400" /></a></div><br />
My first proper Thanksgiving meal was in the projects of San Antonio where my mother had consigned me to <strike>child slavery</strike> volunteering for the less fortunate. It's strange to remember my perspective as a child. I didn't quite understand how the people we were serving were "less fortunate." Everyone seemed to be laughing, eating, and having a great time. No one was sucking on gasoline rags or had flies crawling all over their faces. Where were the suffering masses? How was I to live out my Savior complex and practice my benevolent, Mother Theresa face? As a ten or eleven year-old who wasn't seeing enough sorrow nor grateful teary eyes (god, I was completely delusional and annoying as a kid), I started "sampling" all the dishes. Needless to say, the Thanksgiving spread wasn't cooked with the love and dedication of an All-American mom bent over her 100% organic turkey. But, it was my first Thanksgiving dinner experience, and I came to understand the greatness of the Thanksgiving feast. I also had a bread roll thrown in my face.<br />
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If I can get past the bread roll, I remember the green bean casserole. It was watery and overcooked. It wasn't until I had it fresh and delicious out of some loving Texan mother's kitchen (can't remember whose but I can assure you, it wasn't mine), that I my fondness for green bean casserole grew. I love green bean casserole. The <a href="http://www.campbellkitchen.com/recipedetail.aspx?recipeId=24099" target="_blank">original recipe</a> is so easy - some Campbell's Cream of Mushroom soup thrown together with some green beans and topped with French's Fried Onions. In Korea, all three of these ingredients would be subject to tariffs. Who wants to pay $5 for cream of mushroom soup? Not me. Furthermore, French's Fried Onions aren't sold in Korea. So, I found <a href="http://www.foodnetwork.com/recipes/alton-brown/best-ever-green-bean-casserole-recipe/index.html" target="_blank">Alton Brown's recipe</a> in order to make the beloved dish entirely from scratch.<br />
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<b>Green Bean Casserole</b><br />
(adapted from <a href="http://www.foodnetwork.com/recipes/alton-brown/best-ever-green-bean-casserole-recipe/index.html" target="_blank">Alton Brown</a>)<br />
For the topping:<br />
2 medium onions, thinly sliced<br />
1/2 cup flour<br />
4 tablespoons bread crumbs<br />
1 teaspoon salt<br />
oil to grease the pan<br />
<br />
For beans and sauce:<br />
2 tablespoons plus 1 teaspoon salt, divided<br />
2 bags (9 ounces each) frozen green beans (about 4 cups thawed)<br />
2 tablespoons unsalted butter<br />
12 ounces mushrooms, de-stemmed and diced<br />
1/2 teaspoon freshly ground black pepper<br />
2 cloves garlic, minced<br />
1/4 teaspoon freshly ground nutmeg<br />
2 tablespoons flour<br />
1 cup chicken broth<br />
1/2 cup milk<br />
1/2 cup heavy cream<br />
<br />
Preheat oven to 475 degrees F.<br />
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Mix the flour, bread crumbs, and salt together in a shallow dish. Place the sliced onions in a few at a time and toss to make sure they're well-coated. Repeat until all the onions are coated. Grease a baking pan with oil by getting a paper towel and smearing on a very thin coat. If you have non-stick spray, luck you. Bake in the oven for 30 minutes. Flip 2-3 times throughout the baking so they'll crisp up evenly. Because the slices are all different sizes, the smaller rings will crisp up and burn much faster. Watch the onions carefully and remove the done ones as they're ready. The onions can be prepared a day in advance and stored in an airtight container after they're completely cooled.<br />
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For the cream of mushroom soup, melt the butter over medium heat in a heavy saucepan. Add the mushrooms, half teaspoon salt, and half teaspoon pepper. Cook the mushrooms down until they're giving off some liquid (4-5 minutes). Then, add the garlic and nutmeg and cook for another 1 to 2 minutes. Sprinkle the flour over the mixture and stir it in. Cook for one minute. Add the chicken broth and simmer for an additional minute. Turn the heat down to medium-low and stir in the milk and heavy cream. Cook until the soup thickens (about 6-8 minutes). This soup can be prepared a day in advance and refrigerated until it's ready to be used. Warm it up before making the casserole.<br />
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Bring a gallon of salted water (about 2 tablespoon salt) to a boil. Boil the green beans for 5 minutes then drain them in a colander and run them under ice cold water to stop the cooking. If you like your beans super tender, cook them for 7 minutes.<br />
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Roughly chop about 1/4 of the fried onions.<br />
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Combine the cooked beans, cream of mushroom, and 1/4 of the chopped fried onions in a casserole dish. Top with the fried onion topping and bake in the oven at 450 degrees F for about 35 minutes or until the mixture is all hot and bubbly. Wrap foil over the top if you're concerned that the onions will burn.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUG7vqfnH4IG_OOMij7jjAj0_RBus0JjJcXwwuGTasZlzeEL5xSSmC3ECAj0tpIDChxkKmj4M7m1vZfVBHhs_G1ET2bgozC0JpWvDfUQxLyUdyUikkDML8FXw63E5ij6Hjn-SXCZR1p3f2/s1600/IMG_1608.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUG7vqfnH4IG_OOMij7jjAj0_RBus0JjJcXwwuGTasZlzeEL5xSSmC3ECAj0tpIDChxkKmj4M7m1vZfVBHhs_G1ET2bgozC0JpWvDfUQxLyUdyUikkDML8FXw63E5ij6Hjn-SXCZR1p3f2/s400/IMG_1608.JPG" width="400" /></a></div>Anonymoushttp://www.blogger.com/profile/09146006843798446394noreply@blogger.com1Itaewon 2(i)-dong, Yongsan-gu, Seoul, South Korea37.5407324 126.9897187999999937.5332554 126.98360829999999 37.548209400000005 126.9958293tag:blogger.com,1999:blog-2884724200135662332.post-58386964005308414592011-12-04T19:38:00.000+09:002011-12-04T19:38:25.122+09:00Thanksgiving Dinner: Smoked Oyster and Bacon Stuffing<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFQ2WkZ6SQPZVHxzumI83dEM0pnjjnYk9UOeUEdoJi46OLSFEC2ZPccpLb9ledbpZmEK_Q7L0tfq9ckDuyElJHV3qUYg6glL1FtOVInsf0T-J4YRuDoMsBl4KoBbRzwO4P0M2SMqA7YRwO/s1600/IMG_1624.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFQ2WkZ6SQPZVHxzumI83dEM0pnjjnYk9UOeUEdoJi46OLSFEC2ZPccpLb9ledbpZmEK_Q7L0tfq9ckDuyElJHV3qUYg6glL1FtOVInsf0T-J4YRuDoMsBl4KoBbRzwO4P0M2SMqA7YRwO/s400/IMG_1624.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">I chose to make a smoked oyster stuffing because I love smoked oysters. Oysters have a distinct oyster taste that is delicious when fresh and simple. When smoked, they take on a whole different smokey, meaty property while still maintaining a subtle lilt of oysterness. In searching for a recipe to incorporate smoked oysters, I found <a href="http://www.marthastewart.com/863002/smoked-oyster-and-bacon-stuffing" target="_blank">Martha Stewart's Smoked Oyster and Bacon Stuffing</a>. I adapted the recipe to be friendlier towards ingredients I could get in Korea (i.e. switching out brown rice vinegar for sherry vinegar). I also used the rice cooker to finish the stuffing instead of the oven because there were so many other dishes that needed to be cooked in my small convection oven.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">This smoked oyster and bacon stuffing was the star of the dinner. (Some may argue it was the <a href="http://insunee.blogspot.com/2011/12/thanksgiving-dinner-turducken-roll.html" target="_blank">turducken roll</a>.) The smoked oyster, with the support of some savory bacon, really revived plain ole' bread stuffing. The result was an aromatic stuffing accented with pockets of smokey, oyster flavor and crumbles of salty bacon.</div><a name='more'></a><br />
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</div><div class="separator" style="clear: both;"><b>Smoked Oyster and Bacon Stuffing</b></div><br />
<div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-size: x-small;">Makes 8 servings</span></div><div class="separator" style="clear: both; text-align: left;">1 loaf crusty white bread</div><div class="separator" style="clear: both; text-align: left;">3 tablespoons unsalted butter</div><div class="separator" style="clear: both; text-align: left;">1 medium onion, finely diced </div><div class="separator" style="clear: both; text-align: left;">2 large celery stalks, diced</div><div class="separator" style="clear: both; text-align: left;">4 garlic cloves, minced</div><div class="separator" style="clear: both; text-align: left;">1 cup packed drained smoked oysters (from three 3-ounce cans)</div><div class="separator" style="clear: both; text-align: left;">8 slices low-sodium bacon</div><div class="separator" style="clear: both; text-align: left;">2 tablespoons chopped fresh thyme leaves or 1/2 teaspoon dried thyme</div><div class="separator" style="clear: both; text-align: left;">2 tablespoons brown rice vinegar</div><div class="separator" style="clear: both; text-align: left;">Salt and pepper</div><div class="separator" style="clear: both; text-align: left;">1/2 cup roughly chopped fresh parsley leaves</div><div class="separator" style="clear: both; text-align: left;">3 large eggs, lightly beaten</div><div class="separator" style="clear: both; text-align: left;">3 cups low-sodium chicken broth</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Preheat oven to 400 degrees F.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Take the loaf of bread and cut it into 3/4 inch pieces. I used "56-hour" bread from Paris Baguette because it has great flavor and texture. Apparently, it's called that because the process of developing the dough and making the bread takes 56 hours total. </div><div class="separator" style="clear: both; text-align: left;"><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkzfiih2RWuH9MABHGuNQ_ZXZCd1-xS2__2GK6r-TFVjsXxy9y-JS4P1tozryonnB_-_Ghe9R6MR5CbEQTLlHjAFpbwp9YaTkNHnvXc8S3q9p_nUJd1f0HliuAOG_j7V2mZkSTDA8aSLet/s1600/IMG_1456.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkzfiih2RWuH9MABHGuNQ_ZXZCd1-xS2__2GK6r-TFVjsXxy9y-JS4P1tozryonnB_-_Ghe9R6MR5CbEQTLlHjAFpbwp9YaTkNHnvXc8S3q9p_nUJd1f0HliuAOG_j7V2mZkSTDA8aSLet/s400/IMG_1456.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I have two loaves because I doubled the recipe.</td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFdNIgwQ0lULdEeyClpMMOaLd1DEdqUKWM5E3ncB40tNn0ZRKpZxECuLJDcyDFJi9wKAPNpRxRY3lSUPDKG1Mktv7yIVQjkzDhPKHGN_yukYOObYlaFTYzUufvpiRrffJypbe3rym9vxQf/s1600/IMG_1458.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFdNIgwQ0lULdEeyClpMMOaLd1DEdqUKWM5E3ncB40tNn0ZRKpZxECuLJDcyDFJi9wKAPNpRxRY3lSUPDKG1Mktv7yIVQjkzDhPKHGN_yukYOObYlaFTYzUufvpiRrffJypbe3rym9vxQf/s400/IMG_1458.JPG" width="400" /></a></div><br />
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Lay the bread cubes evenly on a baking sheet and toast them until they're dried out and golden brown (about 15 minutes).<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV_9SzCVrV3BVESYPIb2jkyhGOcRHRRjLiUt7B-JdNAO_ZZ9O_UyCsHYvdmqpbqx8SAoBrMDu0lDQbrqEJeRXv3Mjy4JVNqOg3-8Gu_qRmTKHSkBCEnZrshPszVCnfX4WVGGT0oomIg6NP/s1600/IMG_1488.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV_9SzCVrV3BVESYPIb2jkyhGOcRHRRjLiUt7B-JdNAO_ZZ9O_UyCsHYvdmqpbqx8SAoBrMDu0lDQbrqEJeRXv3Mjy4JVNqOg3-8Gu_qRmTKHSkBCEnZrshPszVCnfX4WVGGT0oomIg6NP/s400/IMG_1488.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Crouton mountain</td></tr>
</tbody></table>Cook the bacon over medium heat until very crispy, nearly burnt. Let it cool and crumble the bacon. Keep in a bowl with the drained whole smoked oysters.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHyW1ypLTXVExrF5jqWjufh8OENDMHGcq3gxlSwJ1CCEkbaYAXdqE3wqpVzGpPA7bObSWL6njaj8MZhGOSqi-X0lcJ866i7DVY14BGktf3BBzmBg1cQicYpMCbXZyS-iahUmlWcYFNR1X7/s1600/IMG_1595.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHyW1ypLTXVExrF5jqWjufh8OENDMHGcq3gxlSwJ1CCEkbaYAXdqE3wqpVzGpPA7bObSWL6njaj8MZhGOSqi-X0lcJ866i7DVY14BGktf3BBzmBg1cQicYpMCbXZyS-iahUmlWcYFNR1X7/s400/IMG_1595.JPG" width="400" /></a></div><br />
In a separate pan, melt butter over medium heat. Add in the onions, garlic, and celery. Cook until the onion and celery have softened, 7-10 minutes. Add in the thyme and vinegar. Cook for one more minute. Season with salt and pepper.<br />
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Add the parsley and eggs to the mixture once it's cooled a bit so the eggs don't cook when you add them. Toss the bread around in the mixture to coat. <br />
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Then add in the bacon and smoked oysters. Toss the stuffing around a bit to make sure the bacon and smoked oysters are well-distributed throughout, but try not to break the oysters. They're pretty soft and delicate.<br />
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Then spoon the stuffing into the rice cooker or baking dish that it will cook in. Pour the chicken stock in over it. Bake in the oven at 400 degrees F for 25-30 minutes. If you're cooking with the rice cooker, stir the stuffing once half way through so that the stuffing cooks evenly. Let the stuffing rest 5 minutes before serving. If you aren't serving right away, keep it in the rice cooker to keep warm.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdzz4jFGMZyt8S0szXUOkhvO1-vAy0vzPn2kmKvgjrnBVcQ-ZYOOIk09OUtzc7sAiLbn5_tMYOwDHlXQyEVU1Qa8FjZ90DWTDzUHlBH6Hww8cJSnD-FvIzh1XR7n5yD7y-Ma99fnnl8ggR/s1600/IMG_1650.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdzz4jFGMZyt8S0szXUOkhvO1-vAy0vzPn2kmKvgjrnBVcQ-ZYOOIk09OUtzc7sAiLbn5_tMYOwDHlXQyEVU1Qa8FjZ90DWTDzUHlBH6Hww8cJSnD-FvIzh1XR7n5yD7y-Ma99fnnl8ggR/s400/IMG_1650.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The stuffing is hiding under the <a href="http://insunee.blogspot.com/2011/12/thanksgiving-dinner-turducken-roll.html" target="_blank">turducken rolls</a>.</td></tr>
</tbody></table>Anonymoushttp://www.blogger.com/profile/09146006843798446394noreply@blogger.com0Itaewon 2(i)-dong, Yongsan-gu, Seoul, South Korea37.5407324 126.9897187999999937.5332554 126.98360829999999 37.548209400000005 126.9958293tag:blogger.com,1999:blog-2884724200135662332.post-88524396966027804622011-12-03T17:43:00.002+09:002011-12-04T19:40:07.072+09:00Thanksgiving Dinner: Turducken Roll<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqfrUsPVg9KrPr7tYBJBeolhOOi3h9e3OtrbaAca8EEfD3m2BBnZq9Z1MIgUWDFryVknJGXME07gbXQI-aN2ADg7u1zZBUP45OfVD1dSkWlU5thXp-45Mja52seA2ve_f1qbFkwm3ng2oP/s1600/IMG_1569.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqfrUsPVg9KrPr7tYBJBeolhOOi3h9e3OtrbaAca8EEfD3m2BBnZq9Z1MIgUWDFryVknJGXME07gbXQI-aN2ADg7u1zZBUP45OfVD1dSkWlU5thXp-45Mja52seA2ve_f1qbFkwm3ng2oP/s400/IMG_1569.JPG" width="400" /></a></div><br />
Being Korean American, my family had a lot of learning to do in the American culture department. Peeled apple on a chopstick was my lollipop. I once heard Oprah say that moms who lovingly cut the crust off their kids' sandwiches - THAT was love. I needed to know mom loved me so I got her on that right away. Christmas was an awkward time when we'd all sit around and stare at each other before slowly receding to our rooms to read or study. There was one time we tried to do presents, and I got wire hangers. I don't think I've ever gotten over the trauma of that gem of an experience. Perhaps the most successful example of how we adapted to the American way of life is Thanksgiving. Once my siblings and I left home to attend college as far away as possible from Texas (Boston, Pittsburgh, Philadelphia, and Chicago), we'd gather at my oldest sister's house in Philadelphia to do the thanksgiving. It was a perfect holiday. No parents and the freedom to cook amazing thanksgiving dishes we hadn't had a chance to cook yet. It's how I discovered how to roast a turkey. We made a green bean casserole that actually tasted good, and it finally made sense to me why people ate them.<br />
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Since coming to Korea, I haven't done Thanksgiving. My family here is Korean, and asking them to celebrate Thanksgiving for my sake would be like asking them to observe Kwansaa. But this is the first year that my sister has come to live with me in Korea. For us, two is more than enough family to do Thanksgiving. Of course, that number quickly became ten as close friends were invited to celebrate with us.<br />
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Turkey is essential to Thanksgiving. That's why it's called Turkey Day. Haddon Supermarket in Oksu-dong has huge turkeys for 125,000 won. More than the fact that I don't want to spend an obscene amount on turkey, I have no way for cooking it. I only have a small convection oven. So, I found some large turkey breasts at High Street Market in Itaewon, and decided I'd stretch my won by making turducken rolls. For those of you who don't know, turducken is a chicken stuffed in a duck stuffed in a turkey. I was impressed until I read about <i>rôti sans pareil</i> (roast without equal). In the 17th century, a French gastronomist stuffed seventeen birds inside each other. Half of these birds are now extinct. <br />
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<b>Turducken Roll Recipe </b><br />
<span class="Apple-style-span" style="font-size: x-small;">(makes one roll - feeds 3-4 people)</span><br />
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1 turkey breast<br />
1 duck breast or slices of duck<br />
1 chicken breast<br />
6-8 slices of bacon (depends on how big your turkey breast is)<br />
1.5 cups prepared stuffing (1/3 the amount from a boxed stuffing mix; serve the remainder as a side)<br />
1 tablespoon garlic powder<br />
1 teaspoon cayenne pepper<br />
1 tablespoon salt<br />
1 tablespoon black pepper<br />
butcher's twine or toothpicks<br />
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To start, mix together the garlic powder, cayenne pepper, salt, and black pepper. Keep the seasoning in a bowl to season each of the meats easily. Once you're down with the turducken, the seasoning will be cakey with raw poultry juices, so throw it out.<br />
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Preheat oven to 400 degrees F.<br />
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Cover the turkey breast with a layer of plastic wrap. Grab a heavy rolling pin or a heavy-bottomed saucepan and pound the turkey breast to an even thickness. Do the same with the duck and chicken. In the pictures below, there are three turkey breasts and three chicken breasts because I'm tripling the recipe to feed ten people.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjARNm7Fn42Hxpf0T_VGpp594GTrTpPNoGmjO84fzD7KFr6QcZ9Uj0JRI-TVaBIcztAX1v88iIRhHbc9gpQfLZFTru_3mS3EjEZ7bW1sQrKQA9YL4jaZMDtazae1MxRkYPB9tvXBFpHiVQ6/s1600/IMG_1530.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="143" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjARNm7Fn42Hxpf0T_VGpp594GTrTpPNoGmjO84fzD7KFr6QcZ9Uj0JRI-TVaBIcztAX1v88iIRhHbc9gpQfLZFTru_3mS3EjEZ7bW1sQrKQA9YL4jaZMDtazae1MxRkYPB9tvXBFpHiVQ6/s200/IMG_1530.JPG" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0tKSp_lsdxIJD-2e-Gq14BqZnGxrgZjGC2IOSRIDQ3qNlWxTFVghIcP8nuZ-Qg1Afd_OKPBCqoo5crcL79V5G1n5d2uUPZ7jBBNkI9yGOe0SUF-SdeNtUAvLCf16HRBa-iDA3X9mpjGkI/s1600/IMG_1532.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0tKSp_lsdxIJD-2e-Gq14BqZnGxrgZjGC2IOSRIDQ3qNlWxTFVghIcP8nuZ-Qg1Afd_OKPBCqoo5crcL79V5G1n5d2uUPZ7jBBNkI9yGOe0SUF-SdeNtUAvLCf16HRBa-iDA3X9mpjGkI/s200/IMG_1532.JPG" width="200" /></a></div><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMzLr932LkzE6darybTHoGznHXDseG6Qk-0vUQBrTWspWsuXRvN1AvnXbDd6vVPmCAUT-zh1qNawzu2x47_Yi51O8hWGbeYjI_olhHaho1Yb4HQPeCzgguxrbLZ7V67EsghAGWzc7QwLnX/s1600/IMG_1535.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMzLr932LkzE6darybTHoGznHXDseG6Qk-0vUQBrTWspWsuXRvN1AvnXbDd6vVPmCAUT-zh1qNawzu2x47_Yi51O8hWGbeYjI_olhHaho1Yb4HQPeCzgguxrbLZ7V67EsghAGWzc7QwLnX/s200/IMG_1535.jpg" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I couldn't find duck breast so I used sliced duck.</td></tr>
</tbody></table>Lay out the bacon strips side by side with a length of twine running under the middle of each bacon slice. The twine should be cut so that it's about two inches longer than the bacon slice on both ends. If you're using toothpicks, you can skip this step.<br />
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On top of the bacon, center the turkey breast. First season the turkey breast with a few healthy pinches of the garlic powder, salt and pepper seasoning. Spoon about 1/2 - 3/4 cup of the prepared stuffing and spread it into an even layer. I used boxed stuffing, and made a separate stuffing to be served with the meal. Whatever stuffing you decide to use, be sure it has small croutons. You can also use a rice stuffing.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjswBiH113dSBDijCgZQBS14F9NmdwQFZoo1UETZ32zIGZq__1_LRv5ViLdhzBzkvRIEabEreOP4PghoHIwiLm__8vs3wf47uXR9GXh_9oSDhHuPZg4vdtBDGZ3FXBteSnLB3LGLHUchj4D/s1600/IMG_1541.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjswBiH113dSBDijCgZQBS14F9NmdwQFZoo1UETZ32zIGZq__1_LRv5ViLdhzBzkvRIEabEreOP4PghoHIwiLm__8vs3wf47uXR9GXh_9oSDhHuPZg4vdtBDGZ3FXBteSnLB3LGLHUchj4D/s400/IMG_1541.JPG" width="400" /></a></div><br />
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Next, top the turkey and stuffing with the duck. Season it. Then top it with a thinner layer of stuffing, using about half a cup of stuffing. <br />
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Layer with the chicken breast. Season. Spread the stuffing but use a very small amount. <br />
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Roll the two long sides up like a taco shell and fold it into a roll. Bring up the two sides of the bacon to wrap the turducken roll. Then use the twine to tie the turducken up. Or use toothpicks to secure.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu7lWxeS4w383oZrtP0LrjQYncLpi05Hy3byVYVrdUaYh5pxekZnSRw56dP9t3MNI2_kmP3fYZd9RFolpKspJzv4hsRGAOhxgq19VqCSOd7LrnUq49n-9Y3LafjDGcozGYAPla800Ozt3M/s1600/IMG_1558.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu7lWxeS4w383oZrtP0LrjQYncLpi05Hy3byVYVrdUaYh5pxekZnSRw56dP9t3MNI2_kmP3fYZd9RFolpKspJzv4hsRGAOhxgq19VqCSOd7LrnUq49n-9Y3LafjDGcozGYAPla800Ozt3M/s400/IMG_1558.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">So cute I wanted to coddle it over my shoulder like my little bacon baby.</td></tr>
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</div><div class="separator" style="clear: both; text-align: center;"></div>Place the turducken in a roasting pan. Tent a sheet of foil over the turducken so that it doesn't burn. Cook for 45 minutes then remove the foil and spoon the pan drippings all over the top of the roll so it doesn't dry out. Cook for another 30 minutes or so until the internal temperature of the roll reaches 165 degrees F (74 degrees C). <br />
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Let the roll rest for 10-15 minutes. Then serve. Use the pan drippings to make a quick gravy.<br />
<br />
<b>Three Birds and A Pig Gravy</b><br />
Pan drippings (about 1/4 cup)<br />
4 tablespoons flour<br />
4 cups chicken stock or broth<br />
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Over medium heat, whisk the flour into the pan drippings to create the roux. Whisk for about two minutes until the flour is cooked and the roux is a nice, golden brown paste. <br />
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Then whisk in the chicken stock/broth. Bring to a boil then simmer until the mixture is reduced by a third. Season with salt and pepper. You can choose to strain the gravy if you want it perfectly smooth.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYIxkkn9hi2Xfl1vdiTgURlWY23D16NquR_rmapD3L452f3DBV2tc7CrFNzCNnx50mGTSUlMGqDIiEbM_puauO6dhTcuC-F-2cw2rLSVXP-CUeU833UJMGmfCKUZwQfLV4WplUZ7Qx19sX/s1600/IMG_1615.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYIxkkn9hi2Xfl1vdiTgURlWY23D16NquR_rmapD3L452f3DBV2tc7CrFNzCNnx50mGTSUlMGqDIiEbM_puauO6dhTcuC-F-2cw2rLSVXP-CUeU833UJMGmfCKUZwQfLV4WplUZ7Qx19sX/s400/IMG_1615.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">All the things that still need to finish in the oven (except the pumpkin pie).</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhitt_kIVO8LOvZwJST3EAA6zTSYui4G6hVoHWL9DnWTe5wGc8FiLwpsVW7JozknVa3xyw9Qx3oaKpVxSpTCVFdepV7PDwKdHkn4pULVcxjxzBRRsTbPcyZEq2sBydgA1rcdW-jHsnX_5C-/s1600/IMG_1655.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhitt_kIVO8LOvZwJST3EAA6zTSYui4G6hVoHWL9DnWTe5wGc8FiLwpsVW7JozknVa3xyw9Qx3oaKpVxSpTCVFdepV7PDwKdHkn4pULVcxjxzBRRsTbPcyZEq2sBydgA1rcdW-jHsnX_5C-/s400/IMG_1655.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I look like a hungry homeless person because I had been cooking for TWO DAYS STRAIGHT.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPH8P6o3tncHskz9Bjdb_1wgyCgJ1Ag_ICr61jz7T1HqqPX0LhBm0ZTY2BR1GzRPrILwIBbcXpWk0lM40zoWcdq-XH2OO4iGToQR-AYtHdZQDeY9CKdROp4v95iQjFX9N3cHHj3NnAiJUw/s1600/IMG_1658.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPH8P6o3tncHskz9Bjdb_1wgyCgJ1Ag_ICr61jz7T1HqqPX0LhBm0ZTY2BR1GzRPrILwIBbcXpWk0lM40zoWcdq-XH2OO4iGToQR-AYtHdZQDeY9CKdROp4v95iQjFX9N3cHHj3NnAiJUw/s400/IMG_1658.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Served over a bed of <a href="http://insunee.blogspot.com/2011/12/thanksgiving-dinner-smoked-oyster-and.html" target="_blank">smoked oyster and bacon stuffing</a>.</td></tr>
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</span></div>Anonymoushttp://www.blogger.com/profile/09146006843798446394noreply@blogger.com4Itaewon 2(i)-dong, Yongsan-gu, Seoul, South Korea37.5407324 126.9897187999999937.5332554 126.98360829999999 37.548209400000005 126.9958293tag:blogger.com,1999:blog-2884724200135662332.post-50137173012584628482011-12-01T13:02:00.000+09:002011-12-01T13:02:41.072+09:00Thai Noodle in Gyeongnidan<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAdcWjTHKZ4l8ElarXXghu9FC22HV7z_noadvwDMSL2H4jheK2WcXUiG5dpfhBMLYVWN0Wwo0VzeoR2cAi08Ej-CUbmL3xtiM98fQPwdSDI_0jNcAZ-pOdqEXtYUdYY1Jix9BY1TfKRBIG/s1600/IMG_9135.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAdcWjTHKZ4l8ElarXXghu9FC22HV7z_noadvwDMSL2H4jheK2WcXUiG5dpfhBMLYVWN0Wwo0VzeoR2cAi08Ej-CUbmL3xtiM98fQPwdSDI_0jNcAZ-pOdqEXtYUdYY1Jix9BY1TfKRBIG/s400/IMG_9135.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div>Thai places always catch my eye. Just this year, I've made two trips to Thailand. In Korea, Thai restaurants are generally overpriced, Koreanized, and lacking a great deal of authenticity. While I don't find that Thai Noodle is a total deviation from this description, it does have some brightness to offer to the Thai dining scene. The first thing that struck me as inviting and appealing about Thai Noodle is the environment. It looks clean, simple, and honest. <br />
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<br />
<a name='more'></a>I really dislike what Thai cuisine, or any "exotic" cuisine, has become in Korea. Thai food shouldn't be wildly expensive. The basic ingredients are for sale in any well-stocked supermarket, and they aren't expensive. Thai noodles cost about 1,000 won. I'm not expecting pad thai to cost 60 cents like it does in Thailand, but the high price tag that "foreign" cuisines command here are a bit ridiculous. I found the prices to be reasonable at Thai Noodle, but more so, the environment isn't pretentious. It gave off the same vibe I got eating from a local eatery in Thailand where one woman was manning her pot of chicken noodle soup or whatever. <br />
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The owner and sole chef/server at Thai Noodle is Korean and studied Thai cooking in Chiang Mai intensively for three months before deciding to open her little restaurant in Gyeongnidan. While three months isn't a long time, I found that she has the flavors down pretty well. Where she lacks is technique. For example, we ordered the pad thai. It's a good go-to dish to gauge any Thai restaurant.<br />
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Pad thai needs to be cooked over high heat on a pan or griddle with a wide surface area in order for the sauce to evaporate quickly so the flavors are left to adhere to the noodle. See the watery bits under the noodles? Not enough evaporation. Also, look at the noodles. They're white and slippery. The sauce and flavor didn't adhere correctly to the noodle. So, you're basically left with cooked noodles and sauce. Like spaghetti. <br />
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Regardless of faltering technique, the pad thai had great flavor, but was lacking in terms of measuring up to the authentically dirty, nasty (delicious) pad thai you get on the streets of Bangkok. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifYPEluBh7JdWwhrq-WM2qRJTriPSRXRMOpuDi-qopaLtHK2eaT5FOoaCVt-elI-iampIQqTFXINrr8vH1tS-a4Ow1S_M6xf6KLMMy-sJeW0UnB3yWMrviJCpf1N8DKDpgn5takpINvMRt/s1600/189163_603487873399_9801431_34374555_50847_n.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifYPEluBh7JdWwhrq-WM2qRJTriPSRXRMOpuDi-qopaLtHK2eaT5FOoaCVt-elI-iampIQqTFXINrr8vH1tS-a4Ow1S_M6xf6KLMMy-sJeW0UnB3yWMrviJCpf1N8DKDpgn5takpINvMRt/s200/189163_603487873399_9801431_34374555_50847_n.jpeg" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiTTly-HerDCIK5_TE1ZW1l4UrQp0X3glhLAIkUWwe3GK9sLmT_mpOzrs-jefBOwWrqLn3E1uw3d-8cIGJ1ZDlyrNKwNbYzfVewUmoVikCUhMplprrNkFmnR9OYhySDKYN1-DBYl6sguuX/s1600/169040_597501105929_9801431_34260574_5257835_n.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiTTly-HerDCIK5_TE1ZW1l4UrQp0X3glhLAIkUWwe3GK9sLmT_mpOzrs-jefBOwWrqLn3E1uw3d-8cIGJ1ZDlyrNKwNbYzfVewUmoVikCUhMplprrNkFmnR9OYhySDKYN1-DBYl6sguuX/s200/169040_597501105929_9801431_34260574_5257835_n.jpeg" width="200" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDthWzPSM96esm42CoOl9MZfGpvQ-JUbE3uNW_nHYCZ7ySlsQdPQk9HjemkPlut4xg4DpfqcKhi3BdHEso7MHHk8_D5NzLyglSYb3Oio59uGSbyd4yp-qe3ZVWeTMeQJ0kaQf9m0iLenY-/s1600/196744_603487858429_9801431_34374554_2496608_n.jpeg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDthWzPSM96esm42CoOl9MZfGpvQ-JUbE3uNW_nHYCZ7ySlsQdPQk9HjemkPlut4xg4DpfqcKhi3BdHEso7MHHk8_D5NzLyglSYb3Oio59uGSbyd4yp-qe3ZVWeTMeQJ0kaQf9m0iLenY-/s400/196744_603487858429_9801431_34374554_2496608_n.jpeg" width="298" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Colorful and delicious. </td></tr>
</tbody></table> I especially enjoyed the chicken noodle soup at Thai Noodle. It's cheap, comforting, and clean. It comes unseasoned, accompanied by a tray of assorted sauces to season your soup to your personal tastes.<br />
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<div class="separator" style="clear: both; text-align: center;"></div> Their menu needs some work. I like for Thai restaurants to have the Thai name of the dish on the menu and not just an English description. It's like ordering rice with vegetables and meat in Korea - it could be bibimbap, bulgogi over rice, or a million other things. At Thai Noodle, the "stir-fried meat with noodles" could be anything. There is an endless combination of stir-fried meat with noodles. I also don't think having "meat" ambiguously sitting on the menu sounds very appetizing.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_vnmZbZOuaHD__Ie0X9mUURGuK-mmGksNMAC05_VS4Ka560_7HjNjMrAn6esAj-DUc_1_mM8INcgHxyAckZ7YorlwkoddfMhQOseWhcuR9K4wosSh_87aVoJbxuyJeNL5HjARUOInMi3Y/s1600/IMG_9123.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_vnmZbZOuaHD__Ie0X9mUURGuK-mmGksNMAC05_VS4Ka560_7HjNjMrAn6esAj-DUc_1_mM8INcgHxyAckZ7YorlwkoddfMhQOseWhcuR9K4wosSh_87aVoJbxuyJeNL5HjARUOInMi3Y/s400/IMG_9123.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I'm still not sure what "stir-fried meat with noodles" is supposed to be. <br />
It's like Pad See Ew with thinner noodles.</td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOgRDF1eLDnc8d197r-WzKOMmjWCGQxD9YdF4HbQgBlMQ6bGoG5a_XvxELmqtBQ_AsrWos8IjK0Y-aaVsHDTsO1Df3j70zhs5XxdcHV8qHMWTOL9kp_bHzTVad-iXg-3Qej-x9Q8srfmz6/s1600/IMG_1191.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOgRDF1eLDnc8d197r-WzKOMmjWCGQxD9YdF4HbQgBlMQ6bGoG5a_XvxELmqtBQ_AsrWos8IjK0Y-aaVsHDTsO1Df3j70zhs5XxdcHV8qHMWTOL9kp_bHzTVad-iXg-3Qej-x9Q8srfmz6/s400/IMG_1191.JPG" width="400" /></a></div><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYwvzNiyF71r3kD2fOCuMBDq-IdzAK5nf1eGEOUlzEaDkJ7yXqslJAncfB84xkB748EhQ1V-QY6eFmYmT2OWCs2y6G6VYbUJB_in65QkMJS2lhrMFxNEvLmwJry9ruSmr588FTzEO2ow35/s1600/IMG_1192.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYwvzNiyF71r3kD2fOCuMBDq-IdzAK5nf1eGEOUlzEaDkJ7yXqslJAncfB84xkB748EhQ1V-QY6eFmYmT2OWCs2y6G6VYbUJB_in65QkMJS2lhrMFxNEvLmwJry9ruSmr588FTzEO2ow35/s400/IMG_1192.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Again with the white noodles with the sauce slipping right off.</td></tr>
</tbody></table>Like the pad thai, the sauce hasn't evaporated enough to leave behind a concentrated flavor on the noodles. But, it's a great flavor combination, and overall, the "stir-fried meat with noodles" is a tasty dish. <br />
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Finally, let's talk about the spring rolls. At first, the serving looked a bit scant, but then I just realized that the plate was just too big for the rolls. For 2,000 won, it's cheap, and tastes fine. Nothing spectacular. Filled with clear vermicelli noodles, mushrooms, cabbage, and onions. <br />
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<b>Thai Noodle</b><br />
<a href="http://maps.google.com/maps?q=Yongsan-gu,+Itaewon-2-dong+210-68&hl=en&sll=37.566535,126.977969&sspn=0.274311,0.563736&vpsrc=0&hnear=South+Korea,+Seoul,+Yongsan-gu,+Itaewon+2(i)-dong,+210-68&t=m&z=16" target="_blank">Yongsan-gu, Itaewon-2-dong 210-68</a><br />
02-749-9585<br />
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Directions: From Noksapyeong Station, take exit 2. Walk straight until you reach the underpass. Use the underpass to cross over to the other side of the street. Exit left out of the underpass so you come out in from of Earl Sushi and Lazy Sue's. Make a right at the large intersection opposite Noxa to go up towards the Hyatt Hotel and Namsan Park. At the Paris Baguette intersection, veer right and keep walking up the hill towards Hyatt/Namsan Park. Thai Noodle will be on the right opposite Asian Tigers Realty.<br />
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<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXLhyNWPwlXOylHjNkws9A0J4_XluHO4UrD3aJhWkRb9VpIq8-4wiaVYkRLpwBbYEwK6nCZP4flDmutsBWWnVT6CBvm6RQ4n8WLqe27VTVne9WOQfF-xzqJbDawwwgZWHOLrmAiLzqa6mL/s1600/IMG_9118.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXLhyNWPwlXOylHjNkws9A0J4_XluHO4UrD3aJhWkRb9VpIq8-4wiaVYkRLpwBbYEwK6nCZP4flDmutsBWWnVT6CBvm6RQ4n8WLqe27VTVne9WOQfF-xzqJbDawwwgZWHOLrmAiLzqa6mL/s400/IMG_9118.JPG" width="400" /></a></div>Anonymoushttp://www.blogger.com/profile/09146006843798446394noreply@blogger.com1Itaewon 2(i)-dong, Yongsan-gu, Seoul, South Korea37.5407324 126.9897187999999937.5332554 126.98360829999999 37.548209400000005 126.9958293