"Unbelievable" is something I say in many situations. It's a single word that is said like a phrase. "Unbelievable", he is going to wash his hands with the water on high. Well, it's unbelievable that I've spent only three days here now and things are only going to get more interesting. Now I have my own 'crib', technically. I don't have to answer to anyone, I've got a key, and it's in a house that has everything you need. Fortunate for having buddy here. It was the same thing at the Culinary Inst. of America, Hyde Park. Had the keys to buddy's flat and had the freedom to come and go whenevers'. Really, half of the pleasure of taking a weekend trip to NYC was to read on the Metro North Line and knowing that the landscape of the Hudson River would be there. Does anyone freakin' understand what I'm saying!? Lucky situations, yes. But I would gladly do the same thing for my peeps if they stayed in Gyeonggi-do, S. Korea.
Crosswords are being destroyed here by my partner and I. It was as expected. The word onslaught occurred during breakfast time. We go to a Metro stop called Strasbourg Saint-Denis. The area is a connecting spot between touristy areas of Paris. The area reminded him of Brooklyn. You get the diversity and the streets are grimy but at the same time has a touch of class, and.. and the fruit stands, boulangeries, boucheries, blah blah rounded your senses~ unbelievable. We were on a main street that flowed into a magnificent Archway. This archway is some historic landmark, but to me it served as a sundial. It was unbelievable, the sun was gracing it from left to right. Like from the bottom of a well, there was a point that this stone henge thing would be haloed by the sun.
On to the breakfast and crossword. I had an almond tart (Tarte Almondine) that was unbelievable. There was a thin layer of raspberry coulis between the crust and the marzipan filling. Each delectable bite was a medieval conquest, it was the perfect joust between a bitter coffee and a sweet nut. But at the same time, Marie Antoinette was surely disillusioned when she offered cakes (tartes included) to the impoverished masses. Disillusionment, huh.. Unbelievable.
Thursday, January 28, 2010
Tuesday, January 26, 2010
wild~
The wilderness is romantic when your not living there. In the book by Forest Carter, 'The Education of Little Tree', he opens a chapter describing the morning. The morning dew of a mountain sunrise in North Carolina. The trembling of leaf tips and such, and the quiet glory of a rock. Carter speaks to us about the winds in Autumn, of the changing seasons or course, of the remedy found in bluebird blood if struck from a viper; if only you could see the dangers that await those that travel along her path- a simple mountain path in the Appalacians. But it could be anywhere, really this romance that one shares mostly with themselves. It's a joke that you tell adults. It's wisdom that you may share with a child. Richard Feinman, the acclaimed physicist from UCLA speaks so poetically about the dynamics of a seascape. And yet, that bitch insists on wearing a white flowing garb-of-a-thing while walking on seashells. Not Feinman, he's busy dancing along the fringes of things.
My first girlfriend lived on Wilderness Lane. Her father was a furniture maker, a carpenter. She had cute heart-shaped cheeks and teeth like a bunny. People chanted for us to kiss, so guess the elementary age. Fukcing wasn't the end, it was a stupid curiosity at the time which I would gladly trade in for thicker glasses, instead of a throbbing vein. However, there is nothing like a good book which you know is leading up to a sex scene. Page turner to leg crossing, to I can't imagine how my face looks when having an orgasm. Well, the girl of Wilderness lane ended up getting rapped in high school. Her parents divorced, her brother with her mom and she stayed with her dad. It wasn't until years later that I knew about the high school incident. It wasn't an incident where people were chanting.. We ended up seeing each other again in college, a single daytime date. Nothing came out of it, but it was something natural and coincidental how two random points meet again.
I need to shave. And after that, I need to buy a chicken for dinner tonight. I'm going to stew a chopped chicken and finish it with hard boiled eggs and potatoes. It's cold out, and I'm thinking about what veggies to accompany the bird. Maybe a nest of veggies, something that one can associate straw with. Korea is thousands of miles away, but cabbage is everywhere. Yes, a spiced cabbage sauteed with vein tomatoes- oui!
My first girlfriend lived on Wilderness Lane. Her father was a furniture maker, a carpenter. She had cute heart-shaped cheeks and teeth like a bunny. People chanted for us to kiss, so guess the elementary age. Fukcing wasn't the end, it was a stupid curiosity at the time which I would gladly trade in for thicker glasses, instead of a throbbing vein. However, there is nothing like a good book which you know is leading up to a sex scene. Page turner to leg crossing, to I can't imagine how my face looks when having an orgasm. Well, the girl of Wilderness lane ended up getting rapped in high school. Her parents divorced, her brother with her mom and she stayed with her dad. It wasn't until years later that I knew about the high school incident. It wasn't an incident where people were chanting.. We ended up seeing each other again in college, a single daytime date. Nothing came out of it, but it was something natural and coincidental how two random points meet again.
I need to shave. And after that, I need to buy a chicken for dinner tonight. I'm going to stew a chopped chicken and finish it with hard boiled eggs and potatoes. It's cold out, and I'm thinking about what veggies to accompany the bird. Maybe a nest of veggies, something that one can associate straw with. Korea is thousands of miles away, but cabbage is everywhere. Yes, a spiced cabbage sauteed with vein tomatoes- oui!
Oranges in Paris
The color orange has come up three times so far today- the first official day in Paris.
1) Bruce gives me an orange sweater that I'm wearing right now.
2) The orange bag that I get holding my tuna salad sandwich and Orangina soda for lunch. The lady was surely kind behind the counter.
3) In pursuit of a mobile phone, I was referred to a store called Orange where again, the lady was awfully kind. Actually, it was more of indirect flirting.
Starting from the top. Upon arriving, Sophia, Bruce, and I had a nice time in their cute little flat last night- chatting and exchanging gifts. I'm happy she likes the extra soft, ultra comfortable socks and leg warmers. Also, give credit to Young the sweet little gal from Korea for accompanying me to Dong Demoon and helping me choose these things. Possible names for their baby were volleyed around, and laughter accompanied the passes. It's something they are going to decide together, among many other things, and bless these guys in their decisions. They are making steps towards such uncertainty, and I'm certain that these two are going to shed some serious skin and become beautiful butterflies. They'll be awesome parents. Life is a miracle. Back to orange.
This morning we go for a cafe 'enlonge'. Started the crossword (and by the way, everyone at the Cheongyang Winter Camp fell in love with crosswords) by Alice Walker entitled, What's the Rush?. We quickly crack the theme, the answers to the key clues begin with gold (Goldilocks and Goldengate for now). Seb arrives, the drummer for Sophia Lorenians, and coffee talk is passed around like an orange relay. While walking to the studio, I somehow feel empowered by holding one of the drum sets. It's weird, because it's probably the same kind of power (except to a lesser degree) a policeman feels when strapped with a pistol. The three of us arrive 15 minutes ahead of schedule, and we enter the building with an event already in session. Wine-glasses-and-black-skirt-kind of an event. The studio is downstairs, but the folks were out to lunch so we pitch camp in the cafe section of the building. So here is where the power comes in. When entering the cafe, I instantly feel like a member of the Power Rangers and the snare drum is my skill set. I wanted someone to take a picture of us posing- damn I felt so cool. Really, the feeling lasted for about 15 seconds, and I'm sure the diners looked at us and then proceeded to slurp at there poached eggs with orange juice.
I meander about the Antique Flea Market thinking how people can be trapped in time by surrounding themselves with things of the past. Although, someone can just as well be trapped in trendy furniture. I scout out the area, get lunch in a bright orange bag, walking while eating, keeping note Bruce's advice about it being a labyrinthe. Couldn't find the bookstore, but instead I find a hardware store. The guy didn't have a wet stone that I wanted. He was kind enough to direct me to Rue de St. Bernard in Ledru-Rollin on Line 8. We have a mission!
At Ledru-Rollin, the attendant at the newspaper stand had a great North American accent saying, "Pass this, take a right and bam you're there, viola." The wet stone is from Japan, 1000 grain- perfect for utility kitchen knives. I know these roads, thinking to myself, and spot the Boulangerie from last year and a half ago. This means the Liberte Bar is close. Ah! All of these landmarks don't mean jack squat to whoever may read this. But the sense of knowing where you are, coupled with positive associations with the place is a damn good feeling. So, wet stone to phone, I was referred to a mobile phone store called Orange. Enough of the daytime. Now I'm back in the cafe where I was the orange Power Ranger, except I'm alone. It's twilight out. People are rockin' out downstairs. No one is eating, everyone is gone.
1) Bruce gives me an orange sweater that I'm wearing right now.
2) The orange bag that I get holding my tuna salad sandwich and Orangina soda for lunch. The lady was surely kind behind the counter.
3) In pursuit of a mobile phone, I was referred to a store called Orange where again, the lady was awfully kind. Actually, it was more of indirect flirting.
Starting from the top. Upon arriving, Sophia, Bruce, and I had a nice time in their cute little flat last night- chatting and exchanging gifts. I'm happy she likes the extra soft, ultra comfortable socks and leg warmers. Also, give credit to Young the sweet little gal from Korea for accompanying me to Dong Demoon and helping me choose these things. Possible names for their baby were volleyed around, and laughter accompanied the passes. It's something they are going to decide together, among many other things, and bless these guys in their decisions. They are making steps towards such uncertainty, and I'm certain that these two are going to shed some serious skin and become beautiful butterflies. They'll be awesome parents. Life is a miracle. Back to orange.
This morning we go for a cafe 'enlonge'. Started the crossword (and by the way, everyone at the Cheongyang Winter Camp fell in love with crosswords) by Alice Walker entitled, What's the Rush?. We quickly crack the theme, the answers to the key clues begin with gold (Goldilocks and Goldengate for now). Seb arrives, the drummer for Sophia Lorenians, and coffee talk is passed around like an orange relay. While walking to the studio, I somehow feel empowered by holding one of the drum sets. It's weird, because it's probably the same kind of power (except to a lesser degree) a policeman feels when strapped with a pistol. The three of us arrive 15 minutes ahead of schedule, and we enter the building with an event already in session. Wine-glasses-and-black-skirt-kind of an event. The studio is downstairs, but the folks were out to lunch so we pitch camp in the cafe section of the building. So here is where the power comes in. When entering the cafe, I instantly feel like a member of the Power Rangers and the snare drum is my skill set. I wanted someone to take a picture of us posing- damn I felt so cool. Really, the feeling lasted for about 15 seconds, and I'm sure the diners looked at us and then proceeded to slurp at there poached eggs with orange juice.
I meander about the Antique Flea Market thinking how people can be trapped in time by surrounding themselves with things of the past. Although, someone can just as well be trapped in trendy furniture. I scout out the area, get lunch in a bright orange bag, walking while eating, keeping note Bruce's advice about it being a labyrinthe. Couldn't find the bookstore, but instead I find a hardware store. The guy didn't have a wet stone that I wanted. He was kind enough to direct me to Rue de St. Bernard in Ledru-Rollin on Line 8. We have a mission!
At Ledru-Rollin, the attendant at the newspaper stand had a great North American accent saying, "Pass this, take a right and bam you're there, viola." The wet stone is from Japan, 1000 grain- perfect for utility kitchen knives. I know these roads, thinking to myself, and spot the Boulangerie from last year and a half ago. This means the Liberte Bar is close. Ah! All of these landmarks don't mean jack squat to whoever may read this. But the sense of knowing where you are, coupled with positive associations with the place is a damn good feeling. So, wet stone to phone, I was referred to a mobile phone store called Orange. Enough of the daytime. Now I'm back in the cafe where I was the orange Power Ranger, except I'm alone. It's twilight out. People are rockin' out downstairs. No one is eating, everyone is gone.
Tuesday, January 19, 2010
The Drama Room and Korean Poultry Butchering
The classroom I was designated is not in the main building. It's a a side cabin that is really cozy despite the lingering smell of sewage. It's not that bad, but when you first enter the smell can't be missed. It's something about the water seal in the piping. There is a T-joint, or is it called a U-joint?, in the bathroom,.. I don't know. I cleaned the place up on the first day, and now students take off their shoes before coming in as if it were their own home. One student even asked me if I lodged in the building that I teach in. Yes, students are comfortable enough to lay down on the floor- which they do. I've created a cozy home away from home. In short, it's my drama room.
Tom is some cat from England that I've taken a liking to. He's a charming chap, that's done conservation work in Arizona, met a Korean lady there and now lives with her here in Korea. He's a runner, a trail runner. Tonight after dinner, he and I walked to town for some supplies. Yes, that is how it's like here. You go into town for supplies. Here it's one way in and one way out. Stretch your imagination far enough and this place can easily turn into a horror film. It's about 2 miles into civilization and before we left, the foreigners were talking about cab rides and such. No cab passed our way during the walk. It's a country road, and the lighting was a little short of sepia vision. There were a few scattered fires from farmers. A scant smell of burning manure was in the air. I'd say 85% mountain ice air, and the rest fertilizer. Not a star in the sky. It was misty and the twilight dew was enough to leave your arms and legs with a cool sheen. I have finally broken-in my new shoes.
Korean Poultry Butchering: Dinner tonight was bangin'. The main protein served was stewed chicken. It's common that the chicken, even for fried chicken is cut up into about inch and a half cubes- bone in. Chew with caution, because although it's tasty, you can easily pierce your gums with a bone shard. The kids eat it without any problems, because they are experienced eaters. This is the general butchering process. Do not cut at the joint, just hammer away^^.
Tom is some cat from England that I've taken a liking to. He's a charming chap, that's done conservation work in Arizona, met a Korean lady there and now lives with her here in Korea. He's a runner, a trail runner. Tonight after dinner, he and I walked to town for some supplies. Yes, that is how it's like here. You go into town for supplies. Here it's one way in and one way out. Stretch your imagination far enough and this place can easily turn into a horror film. It's about 2 miles into civilization and before we left, the foreigners were talking about cab rides and such. No cab passed our way during the walk. It's a country road, and the lighting was a little short of sepia vision. There were a few scattered fires from farmers. A scant smell of burning manure was in the air. I'd say 85% mountain ice air, and the rest fertilizer. Not a star in the sky. It was misty and the twilight dew was enough to leave your arms and legs with a cool sheen. I have finally broken-in my new shoes.
Korean Poultry Butchering: Dinner tonight was bangin'. The main protein served was stewed chicken. It's common that the chicken, even for fried chicken is cut up into about inch and a half cubes- bone in. Chew with caution, because although it's tasty, you can easily pierce your gums with a bone shard. The kids eat it without any problems, because they are experienced eaters. This is the general butchering process. Do not cut at the joint, just hammer away^^.
Cheongyang Gochu
At a winter camp in Cheongyang. It is home to the famous Cheongyang Gochu, a spicy green pepper that measures about 10,000 Scoville Heat Units (SHU). This chilly pepper packs a pretty good punch, and can be milder if you remove the seeds. Hot and spicy is definitely not the mood right now. Right now, it is cool and icy. The camp is surrounded by mountains. Lodging with three other cats in a typical cabin. The only problem I see is the propane smell emitted every time the water heats up. The guys are sizing up the ladies (Korean camp teachers), harmless ogling. I am too, but ranks a little lower in my list of priorities.
On the bus trip I didn't sit with the native English speakers. I randomly sat next to one of the elementary students. Read my book for the first half of the trip. For the second half, I had a little chat with my seat neighbor- Seong-Eun. This is her third camp and will be entering middle school next year. She described her older brother as 'ugly', a word that is typically used by ESL learners to describe someone that is a meanie. She is going to be a looker when she grows up. Pretty little girl with a boyishness to her. I saw her interact in the class- neither trying to stand out for attention nor the shy introvert. I was happy that she didn't adopt an 'English name' when everyone was introducing themselves. And lastly, she wore little scuffed-up-velcro-high-top-kicks asking me if it was alright to leave her hand phone in the class while everyone was going for dinner. Who's gonna'call you in the middle of nowhere? A student like that makes me want to do my best.
The class room: The subject I teach is labeled Performing Arts. My job is to encourage students to act out English dialogs. The lessons were written by an ESL instructor named Tessa. She did a great job, and a million thanks to her for having such organized, well planned lessons. She sources her material, something that I have been noticing ESL instructors in Korea have not been doing. Even in conversations, people say I got this great idea online and then they just describe it.
A mountain of food: For lunch, I didn't want to look at my lodging mate's food tray. My grandmother and I always laugh whenever we talk about how people (mainly Americans) pile their plates with grub. The tray has five compartments- the circle is for your rice, the three squares are for 2 different kinds of kimchi, the larger square is normally for the protein, and the big square is the compartment for the soup bowl, oh yes another square is for veggies. This cat, god bless his appetite, broke all border controls. It's all going to the same place, right? Some of that appetite rubbed off, because come dinner time, my rice and beef chigae (Korean beef stew) was mixing with the kak-duggi (radish kimchi). Everyone was going for seconds, that 'sheeet was gewd'.
On the bus trip I didn't sit with the native English speakers. I randomly sat next to one of the elementary students. Read my book for the first half of the trip. For the second half, I had a little chat with my seat neighbor- Seong-Eun. This is her third camp and will be entering middle school next year. She described her older brother as 'ugly', a word that is typically used by ESL learners to describe someone that is a meanie. She is going to be a looker when she grows up. Pretty little girl with a boyishness to her. I saw her interact in the class- neither trying to stand out for attention nor the shy introvert. I was happy that she didn't adopt an 'English name' when everyone was introducing themselves. And lastly, she wore little scuffed-up-velcro-high-top-kicks asking me if it was alright to leave her hand phone in the class while everyone was going for dinner. Who's gonna'call you in the middle of nowhere? A student like that makes me want to do my best.
The class room: The subject I teach is labeled Performing Arts. My job is to encourage students to act out English dialogs. The lessons were written by an ESL instructor named Tessa. She did a great job, and a million thanks to her for having such organized, well planned lessons. She sources her material, something that I have been noticing ESL instructors in Korea have not been doing. Even in conversations, people say I got this great idea online and then they just describe it.
A mountain of food: For lunch, I didn't want to look at my lodging mate's food tray. My grandmother and I always laugh whenever we talk about how people (mainly Americans) pile their plates with grub. The tray has five compartments- the circle is for your rice, the three squares are for 2 different kinds of kimchi, the larger square is normally for the protein, and the big square is the compartment for the soup bowl, oh yes another square is for veggies. This cat, god bless his appetite, broke all border controls. It's all going to the same place, right? Some of that appetite rubbed off, because come dinner time, my rice and beef chigae (Korean beef stew) was mixing with the kak-duggi (radish kimchi). Everyone was going for seconds, that 'sheeet was gewd'.
Friday, January 15, 2010
Whiskey
Came home today from work thinking I needed to go out for some whiskey. The only definite plan was to go to Ahn's hair shop for a haircut, and then maybe go to a cafe and plan for next weeks winter camp. So, packed the laptop and headed for the bus stop. I remember a comedian once saying that his grandfather used to make him stand next to him for 20 seconds- no eye contact, completely silent... and then the punchline was his grandfather was preparing him for those short moments in elevators. Well, stepping into the elevator, if you live on the seventh floor a quick anyoung haseyo (hello) and then que sera sera. Well, a white girl boards the elevator from the 4th floor. I've seen her with her 'Korean' boyfriend before, always making room on the elevator b/c of my precious bike, but this time she was alone. It annoys me whenever someone claims another person, no matter how subtle everyone knows the slight uncomfortable, what the fukc-ever, it's just annoying. Why are 9 out of 10 Western girls always a tad-out of shape here? Anyways, I do the comedian skit, but at the bus stop I suddenly remembered our one and only conversation from about 4 months ago. So, I ask her if she worked at the elementary school across the street. She said yes, and then I remember our Newsletter, how there were two contributing articles from a nearby elementary school. My article was about lunch time in Korea, how the lunch program is so much more sophisticated than the one in the States, and that the level of quality is mainly offered for wealthy schools in the U.S., blah blah blah, but the articles from Dang Dong Elementary were just great. The honesty of student responses are priceless. I suppose there is a fine line between an honest question and pure naivety. She worked at a different elementary school.
I consider my coworker just plain naive. Jesus Christ, a thorn on my side because I cannot share any ideas with this little girl. That is the problem with many esl instructors entering Korea, so many are so fucking average. You work with me, you are going to have to bring it. Too many things to say about that, but the main thing is no pride towards the students. Yes, be private with your colleagues if you must, but if a student asks you a question or just trying to communicate, then no bullshit shyness with them.
The elevator and bus trip: Katie and I had a great little chat about her spine problem and how she is taking Judo. Of course I mention yoga, but as the conversation continued she made it clear that she loves contact, check check sports. Yoga would make her fall asleep. I kept thinking how she looked like the shape of the bananas in banana milk. What do you do but smile without teeth. I advertise Ahn's hairshop to her and how cool the stylists are, the yin and yang of the sister owners of the shop- you want conservative you ask for Sunny, you want K-pop you ask for Jiny, blah blah blah and we part ways.
On to the whiskey. I go to a bar called Sam's and this place has the chic motif. There is some kind of seafood aroma and then I notice a lone lady eating take out, newspapers serving as a table cloth. Walking to the bar I notice the top shelf spirits and the velvet laced menu, two rocks glasses and a shot glass lined up for tastings... I just want a two finger whiskey. The ladies and I had a nice chat, struggling with the limited vocabulary I held up fine. Not too many gestures with my Korean language, the giggler from the girl who just couldn't contain herself from the 'foreigner', the lead bartender that had the cute grin, and the lone diner (the youngerst) who just kept staring. I wanted to offer some kind of eye drop. The two fingers ended up being four and at that point I needed a haircut.
Sunny and I catch up while she wore this alien helmet to protect her curls. I'm sure by next month she is going to dye her hair some orangie' color, but glad to hear that she is doing above average. Jiny the technician cuts my hair. She knows that for the past decade I've cut my own hair. I trust that she is not going to make me look like Big Bang or one of those pansies. I like a simple 'Bruce Lee' layered cut. She knows, and because of complications that I don't want to get into, she starts snipping away. Skilled, dexterous fingers she clips with calculated strokes. I like her lean, the tilt of her head, the precision of it all. She knows that I don't give a damn about style, but I tell her that I want to look good for my trip to Paris. Crosswords and concerts, and dancing from Brussels to Belleville I'm going to rock with my boy. He rips the stage and I groove like a come-back-kid boxer. Dancers til' dawn, bless your child to come... Enough of that, Jiny gives me the info and map for the Korean Language lessons for 4pm Sunday at some church. Then it was time for dart's at Jack's. What's the deal with the names of these bars, "Jack's, Sam's". You'd think there were pool tables, hustlers with trimmed fedoras, skimpy two-bit broads looking for quick cash...well everyone's looking for the same thing little lady,.. No, these two joints are straight arrows.
Darts: Korea is well known for archery. The flight of an arrow is romantic. The shot sequence is Zen-like. The bow string connects heaven and hell, and when released, a moment of knowing passes through you like electricity. Korean archers are remarkable. So on to darts. The dart bar I have the privilege to represent has top notch players. An average shooter there is a really good shot anywhere. Like the archers, the good dart shooters all have the same form- very mechanical like a pendulum on it's head. It's all in good fun. But I sense the competitiveness in the bar. Why not, people play to win- reach for a new pain level.
Now I slice the leftover beef from last night and add it to a steaming bowl of ramien. Changjorim~ this will taste good with any mustard sauce.
I consider my coworker just plain naive. Jesus Christ, a thorn on my side because I cannot share any ideas with this little girl. That is the problem with many esl instructors entering Korea, so many are so fucking average. You work with me, you are going to have to bring it. Too many things to say about that, but the main thing is no pride towards the students. Yes, be private with your colleagues if you must, but if a student asks you a question or just trying to communicate, then no bullshit shyness with them.
The elevator and bus trip: Katie and I had a great little chat about her spine problem and how she is taking Judo. Of course I mention yoga, but as the conversation continued she made it clear that she loves contact, check check sports. Yoga would make her fall asleep. I kept thinking how she looked like the shape of the bananas in banana milk. What do you do but smile without teeth. I advertise Ahn's hairshop to her and how cool the stylists are, the yin and yang of the sister owners of the shop- you want conservative you ask for Sunny, you want K-pop you ask for Jiny, blah blah blah and we part ways.
On to the whiskey. I go to a bar called Sam's and this place has the chic motif. There is some kind of seafood aroma and then I notice a lone lady eating take out, newspapers serving as a table cloth. Walking to the bar I notice the top shelf spirits and the velvet laced menu, two rocks glasses and a shot glass lined up for tastings... I just want a two finger whiskey. The ladies and I had a nice chat, struggling with the limited vocabulary I held up fine. Not too many gestures with my Korean language, the giggler from the girl who just couldn't contain herself from the 'foreigner', the lead bartender that had the cute grin, and the lone diner (the youngerst) who just kept staring. I wanted to offer some kind of eye drop. The two fingers ended up being four and at that point I needed a haircut.
Sunny and I catch up while she wore this alien helmet to protect her curls. I'm sure by next month she is going to dye her hair some orangie' color, but glad to hear that she is doing above average. Jiny the technician cuts my hair. She knows that for the past decade I've cut my own hair. I trust that she is not going to make me look like Big Bang or one of those pansies. I like a simple 'Bruce Lee' layered cut. She knows, and because of complications that I don't want to get into, she starts snipping away. Skilled, dexterous fingers she clips with calculated strokes. I like her lean, the tilt of her head, the precision of it all. She knows that I don't give a damn about style, but I tell her that I want to look good for my trip to Paris. Crosswords and concerts, and dancing from Brussels to Belleville I'm going to rock with my boy. He rips the stage and I groove like a come-back-kid boxer. Dancers til' dawn, bless your child to come... Enough of that, Jiny gives me the info and map for the Korean Language lessons for 4pm Sunday at some church. Then it was time for dart's at Jack's. What's the deal with the names of these bars, "Jack's, Sam's". You'd think there were pool tables, hustlers with trimmed fedoras, skimpy two-bit broads looking for quick cash...well everyone's looking for the same thing little lady,.. No, these two joints are straight arrows.
Darts: Korea is well known for archery. The flight of an arrow is romantic. The shot sequence is Zen-like. The bow string connects heaven and hell, and when released, a moment of knowing passes through you like electricity. Korean archers are remarkable. So on to darts. The dart bar I have the privilege to represent has top notch players. An average shooter there is a really good shot anywhere. Like the archers, the good dart shooters all have the same form- very mechanical like a pendulum on it's head. It's all in good fun. But I sense the competitiveness in the bar. Why not, people play to win- reach for a new pain level.
Now I slice the leftover beef from last night and add it to a steaming bowl of ramien. Changjorim~ this will taste good with any mustard sauce.
Thursday, January 14, 2010
Changjorim
Beef Boiled in Soy Sauce
The name says pretty much the entire cooking process.
It took me about 3 hours to leave the crib today to get the ingredients for this dish. It all started with the bicycle. Went to the shop and picked up my bike with the newly installed rotor. Riding in the snow has not been pretty to my baby doll, and seeing how shiny the rotor was compared to her body I just had to do something about that. There was a chain reaction of cleaning after that. Put it this way, I wanted to see an inviting place when I came back from grocery shopping.
The first dish, or should I say side-dish went very well. It was easy actually. Changjorim, I'm sure there are many variations, called for either brisket or shank. Mrs. Chang does not specify what kind of shank, but I figured it would be cow shank. I've never seen or cooked a cow shank before. I'd guess it would be two times bigger than a pig or lamb shank. I stuck with the brisket.
At the grocery store the butcher didn't know what the hell I was talking about. I normally just point and say how many pieces I want in Hanguk-ah. Prepared with the word 'brisket' I kindly asked if he had any 'gaseoum gogi' (가슴 고기). He smiled and inquisitively pointed to a cut that resembled a London Broil. I said again 'gaseoum' and then realized that I should just tell him the name of the dish. A big 'ah' replied the jolly feller and then immediately took out what little he had left called, 'Han-oo ap-da-ri' (한우 앞다리), translating into Korean beef 'brisket'? OK, enough of the specifics. The last ingredient, which proved to be very tasty, was the 'Ggwha-ri gochu' (꽈리 고추). It is a mild pepper that, in my opinion made this simple dish.
Gosh, my kitchen looks so much better now that the pots and pans are hanging. I don't have an arsenal of cookware, mainly because I don't need them. No oven means no baking equipment. Looking forward to learning the steamed desserts at the end of the book. As far as the pots and pans: 1 wok, 1 large size and 1 medium/small size sauteuse, and then my 'go-to pot' and that's it! I mean for heavens sake there are only two electric burners and a single mouth to feed. Okay, enough of that gibber jabber kitchen stuff- The point is, if I can minimalize the amount of hardware used then a pat on the back.
First of all, I want to say one thing about the author of A Korean Mother's Cooking Notes. Chang Sun-Young has a caring heart. When she writes about sending her kids to live with her sister in the United States to attend school while she and her husband lived on a remote island in the Philippines, I think that was a turning point for her as a home cook. I couldn't imagine the difficulty in making this decision to send her kids away. On top of that you're living in a foreign country. Sink or swim situation? Not being satisfied with the quality of the rice powder, she made her own to make Korean rice cakes for the kids. She also made her own mung bean powder. Mrs. Chang said she would practice cookbook after cookbook, revising the recipe to her own taste, so that when her kids visited, she made the best dishes for them keeping notes on which ones they liked. Her cooking must have improved tremendously with each homecoming. She wanted the kids to always remember where they came from- a loving family from Korea. She is a bit of a nationalist. As for my family, I'm sure I'll intertwine some bits as this unlearning process continues.
The leftovers from the Changjorim (장조림) will be perfect to accompany other dishes. Off to my Neslon Nye Western novel.
The name says pretty much the entire cooking process.
It took me about 3 hours to leave the crib today to get the ingredients for this dish. It all started with the bicycle. Went to the shop and picked up my bike with the newly installed rotor. Riding in the snow has not been pretty to my baby doll, and seeing how shiny the rotor was compared to her body I just had to do something about that. There was a chain reaction of cleaning after that. Put it this way, I wanted to see an inviting place when I came back from grocery shopping.
The first dish, or should I say side-dish went very well. It was easy actually. Changjorim, I'm sure there are many variations, called for either brisket or shank. Mrs. Chang does not specify what kind of shank, but I figured it would be cow shank. I've never seen or cooked a cow shank before. I'd guess it would be two times bigger than a pig or lamb shank. I stuck with the brisket.
At the grocery store the butcher didn't know what the hell I was talking about. I normally just point and say how many pieces I want in Hanguk-ah. Prepared with the word 'brisket' I kindly asked if he had any 'gaseoum gogi' (가슴 고기). He smiled and inquisitively pointed to a cut that resembled a London Broil. I said again 'gaseoum' and then realized that I should just tell him the name of the dish. A big 'ah' replied the jolly feller and then immediately took out what little he had left called, 'Han-oo ap-da-ri' (한우 앞다리), translating into Korean beef 'brisket'? OK, enough of the specifics. The last ingredient, which proved to be very tasty, was the 'Ggwha-ri gochu' (꽈리 고추). It is a mild pepper that, in my opinion made this simple dish.
Gosh, my kitchen looks so much better now that the pots and pans are hanging. I don't have an arsenal of cookware, mainly because I don't need them. No oven means no baking equipment. Looking forward to learning the steamed desserts at the end of the book. As far as the pots and pans: 1 wok, 1 large size and 1 medium/small size sauteuse, and then my 'go-to pot' and that's it! I mean for heavens sake there are only two electric burners and a single mouth to feed. Okay, enough of that gibber jabber kitchen stuff- The point is, if I can minimalize the amount of hardware used then a pat on the back.
First of all, I want to say one thing about the author of A Korean Mother's Cooking Notes. Chang Sun-Young has a caring heart. When she writes about sending her kids to live with her sister in the United States to attend school while she and her husband lived on a remote island in the Philippines, I think that was a turning point for her as a home cook. I couldn't imagine the difficulty in making this decision to send her kids away. On top of that you're living in a foreign country. Sink or swim situation? Not being satisfied with the quality of the rice powder, she made her own to make Korean rice cakes for the kids. She also made her own mung bean powder. Mrs. Chang said she would practice cookbook after cookbook, revising the recipe to her own taste, so that when her kids visited, she made the best dishes for them keeping notes on which ones they liked. Her cooking must have improved tremendously with each homecoming. She wanted the kids to always remember where they came from- a loving family from Korea. She is a bit of a nationalist. As for my family, I'm sure I'll intertwine some bits as this unlearning process continues.
The leftovers from the Changjorim (장조림) will be perfect to accompany other dishes. Off to my Neslon Nye Western novel.
Monday, January 11, 2010
Plotting a course
Let's get something straight, life in S. Korea has been easy for you. The only responsibility you have are to the students. But even that, you are not responsible for a quality lesson plan. Give yourself credit for producing quality, pat yourself on the back, write yourself up one of those homemade calligraphy certificate of excellence awards which you have done for years and even sign it- real pretty. Chef Drake 'The Mumbler' said it best, "..brrrb brrb challenge yourself." In need of some burns, huh? You've decided to extend your contract, which means you have over 70 more weeks in Gyeonggi-do. What are you going to do?
The Challenge:
What better way to experience Korea than to learn her cuisine. The challenge is two fold:
1. To be proficient at cooking basic Korean dishes
2. To be able to describe my dish in Hanguk-uh
... by August 27, 2010
The food critics? Why my colleagues, the 선생님: 이경자, 김주영, 김아름, 김화순, & 이미선 aka Iris
The Text:
A Korean Mother's Cooking Notes
Author:Chang Sun-young
Publisher:Ewha Womans University Press
First published: May 1997
Why am I doing this?
Challenging myself is the easy answer. Underneath it all, I guess I never recovered fully ever since she left. The romance of our letters during cooking school was a driving force, so powerful that I'd imagine every dish I'd cook in class would be shared with her. And when the reality of living together became a doll house, the kids (us) grew up and grew a part. Yes, there were moments of utter joy and understand whoever may read this, that time moves as sure as a rock crushing even the dearest of hearts. I need to do this for me, because IT was always for someone else. I've decided Korean cuisine because I'm ignorant of the ingredients here. I need to unlearn all of my education, the NYC kitchens, and ultimately rediscover something inside me that I cannot describe with words. I don't know what it is, yet. And that is exciting because right now I have nothing. In the end, cheers it's only food...
The Challenge:
What better way to experience Korea than to learn her cuisine. The challenge is two fold:
1. To be proficient at cooking basic Korean dishes
2. To be able to describe my dish in Hanguk-uh
... by August 27, 2010
The food critics? Why my colleagues, the 선생님: 이경자, 김주영, 김아름, 김화순, & 이미선 aka Iris
The Text:
A Korean Mother's Cooking Notes
Author:Chang Sun-young
Publisher:Ewha Womans University Press
First published: May 1997
Why am I doing this?
Challenging myself is the easy answer. Underneath it all, I guess I never recovered fully ever since she left. The romance of our letters during cooking school was a driving force, so powerful that I'd imagine every dish I'd cook in class would be shared with her. And when the reality of living together became a doll house, the kids (us) grew up and grew a part. Yes, there were moments of utter joy and understand whoever may read this, that time moves as sure as a rock crushing even the dearest of hearts. I need to do this for me, because IT was always for someone else. I've decided Korean cuisine because I'm ignorant of the ingredients here. I need to unlearn all of my education, the NYC kitchens, and ultimately rediscover something inside me that I cannot describe with words. I don't know what it is, yet. And that is exciting because right now I have nothing. In the end, cheers it's only food...
Saturday, January 9, 2010
Insa-dong
Pants are a bit tight around the thighs from the layers. Got to start the day. I don't know if it's the 'makuli' from last night or that Indian love story of a movie that I just couldn't turn off this morning, that's making me retarded. That's the thing with love stories- the romance of it all lasts only for two hours.
Going to Insa-dong to get some Bali Spa brand incense from my dealer. It's a routine I do every month. Take a trip to Metro Seoul from Gunpo-si, visit the vegetarian restaurant, read awesome fiction at a hip cafe, go to my dealer, and then to Bandi-Lundi Book Store to get the latest issue of Time Magazine. The owners at the vegetarian restaurant know my usual order- Rice with mixed vegetables with mock beef. The simplicity of this dish doesn't have anything that makes you think you're eating vegetarian. The combination of assorted mushrooms, mock beef, cabbage, tofu, rice, all doused in a dark soy sauce based sauce, is a combination fit for any season (I've eaten this dish for 8 seasons). Restaurant managers would label this dish as the 'ox' because I'd wager it's low in food costs and average in food sales. The atmosphere is 'earthy', and inviting for lone diners. Sometimes I hear English speaking couples talking about weird things. A fleeting feeling passes over me and am happy I don't have to answer to anyone. The owner is a pretty lady, and you could tell during her hay-days she could get anything she wanted with a face like that. Last month she insisted that I try something new, something other than the usual. Without a flinch I tell her, okay next time you order for me. She flinched. It's her menu~ we will see what happens.
Going to Insa-dong to get some Bali Spa brand incense from my dealer. It's a routine I do every month. Take a trip to Metro Seoul from Gunpo-si, visit the vegetarian restaurant, read awesome fiction at a hip cafe, go to my dealer, and then to Bandi-Lundi Book Store to get the latest issue of Time Magazine. The owners at the vegetarian restaurant know my usual order- Rice with mixed vegetables with mock beef. The simplicity of this dish doesn't have anything that makes you think you're eating vegetarian. The combination of assorted mushrooms, mock beef, cabbage, tofu, rice, all doused in a dark soy sauce based sauce, is a combination fit for any season (I've eaten this dish for 8 seasons). Restaurant managers would label this dish as the 'ox' because I'd wager it's low in food costs and average in food sales. The atmosphere is 'earthy', and inviting for lone diners. Sometimes I hear English speaking couples talking about weird things. A fleeting feeling passes over me and am happy I don't have to answer to anyone. The owner is a pretty lady, and you could tell during her hay-days she could get anything she wanted with a face like that. Last month she insisted that I try something new, something other than the usual. Without a flinch I tell her, okay next time you order for me. She flinched. It's her menu~ we will see what happens.
Friday, January 8, 2010
On Crosswords
Just spent the past two hours doing a crossword that was way out of my league. Unlike the NYTimes Crosswords, the Korea Times doesn't have an increasing level of difficulty: Monday easy puzzles to Sunday pro level. From my 3 plus years experience with crosswords, I'd say the highest level is equivalent to a Tuesday NYTimes puzzle. The majority of clues are identifying and defining, with a few tricky ones that sometimes end with question marks. The Korean Herald puzzles on the other hand have the Word Jumbles, which are great for warming the ol'dentrites before jumping into the mighty grid, however it doesn't have a theme. I'm suspecting The Herald puzzles are computer generated, they are marked as puzzle numbers no authors or titles. I still like to do them on the subway though.
Well, today's puzzle was by Leonard Gravis entitled HIDE AND SEEK. I like to play commentary when doing puzzles like, "Easy one Leonard, Okay, Mr. Gravis ECRU to BLEW to Apple's Apple, that must be LOGO! Oh Leo..." Leonardo kicked my ass today. This one was out of my league because the connecting clues were on names of actors and authors, jeez! I looked up one (actually many) of the answers online for the clue, Without the defendant present, and it was INABSENTIA. Mr. Gravis was getting on my nerves. Any food clues? Bring it! But ol'Leonard didn't have any, oh except 'chix of the sea' that rabbit! 죽고 십냐? Do you want to die mister? The two answers to the HIDE AND SEEK theme were 'WHERES WALDO' and 'LOST IN SPACE'. Ends up that 'Wheres Waldo' was a TV Kids series on CBS which aired from 1991-1992. That was a hard one. I'm stumped on 66 across, 'UTUSE'? Okay, okay Leo, you snookered me already.
Going to Paris in 2 weeks. Can't wait to see you buddy, the pun master! 13 years we've been friends. Instead of saying, I went to Lyon or explored the wonderful boulangeries, the Eiffel Tower, the bustling cafes in Belleville and Montmartre- I can say yes, we did crosswords at these places. I like how it involves the players. Everyone can contribute an answer. What's foreign to me may be common place to you. I Absolutely love it when someone is searching for an answer saying, "OMG! I know this."
Thursday, January 7, 2010
Finesse in a pot
Chicken Adobo is a dish from the Philippines with many variations. This is my variation, which I think is the best Chicken Adobo in the entire world. This of course is always challenged each time I taste someone elses adobo, usually cooked by a Filipino housewife no less than 40 years old. The key is patience, let it "cook" just a bit longer, right? I remember visiting a friend in Tampa who insisted that I make him a recipe for my acclaimed Chicken Adobo, so I did. Measuring and timing and noting, but it was all a waste because he was online playing poker and not watching. Besides not watching, he didn't have what I call 'common sense cooking'. Oh my friend, the late nights we would spend talking and causing trouble around town. So don't expect anything from this recipe except for a direction towards understanding one pot cooking.
Chicken Adobo is sauting chicken with garlic then stewing it in soy sauce, vinegar, black pepper, and bay leaf in a single pot for at least 45 minutes. The cooking starts in the pot and ends in the pot. The pot should be heavy bottomed, large enough to fit the chicken in, with a lid. Don't forget sanitation. Since you are dealing with chicken have two spatulas (wooden preferred): one when you're mixing it raw, and the second when it has been simmering for at least say 30 min. As for the chopping board, be on point with that and use common sense.
ON FLAVOR!
The flavor of Chicken Adobo should be SALTY from the soy sauce and SOUR from the vinegar. I'm not going to try and describe the aroma of Chix Adobo, because I don't want to try and describe an orgasm. But know this, the bay leaf is key to the overall aroma, it's the perfume for the perfect date. As for the garlic and chicken, you will know the sweetness of this combination the moment you begin cooking Chicken Adobo. But don't forget about the black pepper, whose flavor component will be matched with something else making my recipe the best in the world.
ON PRICE:
I'm a proponent of farmers markets and organics but because of the recession I understand the hesistations about buying local/organic. A twenty pound shopping bag at WholeFoods is about 20-40% markup from my experience. Take for instance snap peas (yes out of season, I needed it!) was $5.99/ 1lb bag whereas in Cosco a 2 lb bag was $2.99. I thought to myself ex nay on both stores for even having them! A Tyson bird at Cosco is .89 c/lb about $3.50/bird, whereas a Belle and Evans bird, ehh expect at least 30% markup. I say be practical. Know that Chicken Adobo is stewed and not roasted. A roasted chicken features the true flavor of the bird (how it was raised), whereas anything stewed captures the essence of the stewing liquid, follow? The stewing liquid in this case is soy sauce ($4.09 for a 64oz bottle) and Vinegar, white distilled ($2.79 for half gallon) or Cider Vinegar ($1.89 for 1 Qt). The bay leaf ranges from $1.99-5.99 a container b/c this depends on how exotic the origin. The black peppercorns will cost about the same, again depending on origin. The garlic you buy fresh either soft neck or hardnecks. The hardnecks (has purple hues) have a robust garlic aroma/flavor whereas the softnecks (most are familiar with, white) are not as pronounced. Chicken adobo does not impart a strong garlic flavor, like say aoili. But if you're going to use the garlic for other dishes later in the week, try the organic hardnecks if you haven't tried them already, you won't be disappointed.
WholeFoods to me does not mean organic, it never has. Standing in the middle of 14th St Union Square in NYC I have always wondered, since its conception back in 2005 just exactly how can you stock all those shelves with organic products? Even if those products are organic and grown from fair practices, exactly how far was it shipped? And more so, are those farming practices truely sustainable? Why do I always get the feeling of a food craze every time I go into that store? WholeFoods is a business that operates within the framework of a capitalist system, a system that feeds off of comsumers that are obsessive (I am included). This obsessive behavior is killing our planet.
Organic is a logo, same with Freerange and All Natural, to make buyers feel they are safe.
... The price of Chicken Adobo to feed 4 people is under $20. Lastly, if you don't have rice already in your pantry then I don't think you would have read this far, nor do I think you do any kind of cooking so just nuke the stinking yardbird.
The SECRET Ingredient:
Brown Sugar, that is it. It adds some sweetness to the salty,sour,peppery dish. One other thing, you are going to add water so when you wash the rice pour out the first rinse and reserve the water from the second rinse for the Adobo. Try this next time you cook soup, it is a common housewives 'trick'.
Saute chopped garlic in oil.
Add Chicken, chopped so you have 2 legs, 2 thighs, 4 breasts, 2 backs. Flick in the bay leaf and black pepper. Cook under medium flame mixing it with the garlic and herbs and close it for about 5 min. Open it and mix again taking note the color should be white. Now sensibly add the soy sauce and vinegar until it is about 1/4 of the way from the top of the chix layer: General ratio 1/2C soy sauce : 2T and a blah of vinegar. Pour the rice water so that THE CHIX is now half way covered, NOT THE POT. Add a touch of brown sugar and mix. Bring everything to a boil, lower it to a gentle simmer, and put the lid on it for about 45 min- 1 hour. Trust your sense of smell and taste it 35 min into cooking to make any adjustments. Serve it over rice and enjoy!!
Chicken Adobo is sauting chicken with garlic then stewing it in soy sauce, vinegar, black pepper, and bay leaf in a single pot for at least 45 minutes. The cooking starts in the pot and ends in the pot. The pot should be heavy bottomed, large enough to fit the chicken in, with a lid. Don't forget sanitation. Since you are dealing with chicken have two spatulas (wooden preferred): one when you're mixing it raw, and the second when it has been simmering for at least say 30 min. As for the chopping board, be on point with that and use common sense.
ON FLAVOR!
The flavor of Chicken Adobo should be SALTY from the soy sauce and SOUR from the vinegar. I'm not going to try and describe the aroma of Chix Adobo, because I don't want to try and describe an orgasm. But know this, the bay leaf is key to the overall aroma, it's the perfume for the perfect date. As for the garlic and chicken, you will know the sweetness of this combination the moment you begin cooking Chicken Adobo. But don't forget about the black pepper, whose flavor component will be matched with something else making my recipe the best in the world.
ON PRICE:
I'm a proponent of farmers markets and organics but because of the recession I understand the hesistations about buying local/organic. A twenty pound shopping bag at WholeFoods is about 20-40% markup from my experience. Take for instance snap peas (yes out of season, I needed it!) was $5.99/ 1lb bag whereas in Cosco a 2 lb bag was $2.99. I thought to myself ex nay on both stores for even having them! A Tyson bird at Cosco is .89 c/lb about $3.50/bird, whereas a Belle and Evans bird, ehh expect at least 30% markup. I say be practical. Know that Chicken Adobo is stewed and not roasted. A roasted chicken features the true flavor of the bird (how it was raised), whereas anything stewed captures the essence of the stewing liquid, follow? The stewing liquid in this case is soy sauce ($4.09 for a 64oz bottle) and Vinegar, white distilled ($2.79 for half gallon) or Cider Vinegar ($1.89 for 1 Qt). The bay leaf ranges from $1.99-5.99 a container b/c this depends on how exotic the origin. The black peppercorns will cost about the same, again depending on origin. The garlic you buy fresh either soft neck or hardnecks. The hardnecks (has purple hues) have a robust garlic aroma/flavor whereas the softnecks (most are familiar with, white) are not as pronounced. Chicken adobo does not impart a strong garlic flavor, like say aoili. But if you're going to use the garlic for other dishes later in the week, try the organic hardnecks if you haven't tried them already, you won't be disappointed.
WholeFoods to me does not mean organic, it never has. Standing in the middle of 14th St Union Square in NYC I have always wondered, since its conception back in 2005 just exactly how can you stock all those shelves with organic products? Even if those products are organic and grown from fair practices, exactly how far was it shipped? And more so, are those farming practices truely sustainable? Why do I always get the feeling of a food craze every time I go into that store? WholeFoods is a business that operates within the framework of a capitalist system, a system that feeds off of comsumers that are obsessive (I am included). This obsessive behavior is killing our planet.
Organic is a logo, same with Freerange and All Natural, to make buyers feel they are safe.
... The price of Chicken Adobo to feed 4 people is under $20. Lastly, if you don't have rice already in your pantry then I don't think you would have read this far, nor do I think you do any kind of cooking so just nuke the stinking yardbird.
The SECRET Ingredient:
Brown Sugar, that is it. It adds some sweetness to the salty,sour,peppery dish. One other thing, you are going to add water so when you wash the rice pour out the first rinse and reserve the water from the second rinse for the Adobo. Try this next time you cook soup, it is a common housewives 'trick'.
Saute chopped garlic in oil.
Add Chicken, chopped so you have 2 legs, 2 thighs, 4 breasts, 2 backs. Flick in the bay leaf and black pepper. Cook under medium flame mixing it with the garlic and herbs and close it for about 5 min. Open it and mix again taking note the color should be white. Now sensibly add the soy sauce and vinegar until it is about 1/4 of the way from the top of the chix layer: General ratio 1/2C soy sauce : 2T and a blah of vinegar. Pour the rice water so that THE CHIX is now half way covered, NOT THE POT. Add a touch of brown sugar and mix. Bring everything to a boil, lower it to a gentle simmer, and put the lid on it for about 45 min- 1 hour. Trust your sense of smell and taste it 35 min into cooking to make any adjustments. Serve it over rice and enjoy!!
Wednesday, January 6, 2010
Part II: Shrimp Pasta for the masses
The flavor profile was on point. Pat yourself on the back with that one, buddy.
Predominant aromas were parsley, garlic, and mushrooms, with hints of shrimp. There is something about garlic and shrimp when cooked, they marry well. Very satisfied with the dish.
The vegetables were cooked evenly. This is always important b/c it not only adds flavor, but the textures can't be under or overdone. The little electric 2 section burner in my flat was a real pain in the butt when I first moved in. It takes a while just to boil water. Proud to say that I don't curse at the turtle speed of it all anymore, and that I can control the heat and the sizzle sound of meat and veggies.
The only measurement for this dish was the Bechemel.
1.5 Tbsps butter : 1 Tbsp AP Flour : 1 Cup Whole Milk.
Procedure:
1. Melt butter in sauce pan over medium heat.
2. Dust with flour and whisk out the clumps. Cook until it begins to froth.
3. Gradually pour in the milk, increase the heat, and whisk like a champ.
4. Slow down with the whisk, and stir gently until it begins to bubble. The sauce is Nappe at this point, which should look like runny yogurt. Season with salt and parsley. Set it aside.
Lemon juice can be added, classical Bechemel has hints of clove, but the main idea for this dish is that the sauce is slightly over seasoned.
Quality Check for the sauce:
- Nappe consistency, silky texture
- Yields a tad under a cup.
- Parsley aroma
- Slightly salty flavor.
Cooks note: The mushroom water is added to the pasta water. When cooking the veggies, add about 4 Tbls of the fortified pasta water to steam the veggies.
Predominant aromas were parsley, garlic, and mushrooms, with hints of shrimp. There is something about garlic and shrimp when cooked, they marry well. Very satisfied with the dish.
The vegetables were cooked evenly. This is always important b/c it not only adds flavor, but the textures can't be under or overdone. The little electric 2 section burner in my flat was a real pain in the butt when I first moved in. It takes a while just to boil water. Proud to say that I don't curse at the turtle speed of it all anymore, and that I can control the heat and the sizzle sound of meat and veggies.
The only measurement for this dish was the Bechemel.
1.5 Tbsps butter : 1 Tbsp AP Flour : 1 Cup Whole Milk.
Procedure:
1. Melt butter in sauce pan over medium heat.
2. Dust with flour and whisk out the clumps. Cook until it begins to froth.
3. Gradually pour in the milk, increase the heat, and whisk like a champ.
4. Slow down with the whisk, and stir gently until it begins to bubble. The sauce is Nappe at this point, which should look like runny yogurt. Season with salt and parsley. Set it aside.
Lemon juice can be added, classical Bechemel has hints of clove, but the main idea for this dish is that the sauce is slightly over seasoned.
Quality Check for the sauce:
- Nappe consistency, silky texture
- Yields a tad under a cup.
- Parsley aroma
- Slightly salty flavor.
Cooks note: The mushroom water is added to the pasta water. When cooking the veggies, add about 4 Tbls of the fortified pasta water to steam the veggies.
Part I: Buying Groceries
My staples have always been carrots, onions, garlic, and potatoes- the core ingredients for most stews. The funny thing about the potatoes and carrots in Korea is the fact they are still dirty, fresh from the ground (at least one would think from the appearance). You get lucky sometimes b/c the potatoes are so new that you can rub the skin away with your thumb. I don't really mind paying for dirt when the lady weighs them and says, 'mashi-get-da..' (which translates into something like- it looks delicious). I am concerned about the carrots (Horse Carrots). These are well-endowed-sized carrots, which you think would be woody, but no these are unnaturally moist with a nice snap like a baby carrot. I don't want to get into the 'food science' of it (I really don't know crap about), but I'll tell you this, it doesn't caramelize very well in the pan. Some guy from Jersey would say, "it's something about the mois-cha' " of the carrot. Anyways, I didn't need to buy any of these items today. My list was on the hardware.
Cooks all know about 'The List'- the things you have to have completed before the first customer walks into a restaurant. My father was in the military, and during childhood, before every family vacation he would make a list. This habit of making lists makes me an efficient person. It's so methodical. I've even had a serious relationship where the idea of talking about what you have to do for the week and the day dominated our conversations- it was not good.
I'm going to cook pasta tonight. Pasta is simple. You get the most satisfaction from cooking it from scratch. No, everything from scratch. Not tonight, but it always trips me out when someone has a dinner party and they cook spaghetti. They boil the stuff, brown the ground, and pour the jar, maybe even heat the foil. The most important thing though, is the people you share it with, right? I'm an exhibitionist. I like for people to see the process. Every head is counted a day before. I prepare with no surprises in mind. It's fun, and by the end of it all, everyone is amazed by how full they are from 5 little portions. Good times and flashbacks are great and all, but... I really still only have one friend I keep in contact with.
Groceries bought:
Canola oil, black peppercorn, 1 pt milk, mortar & pestle, 2 glass ramekin for s/p.
Recipe list:
Dried shitake, rehydrated reserving the liquid
diced carrots
broccoli
bechemel
black pepper, ground
garlic
linguini
dried parsley
shrimp 71-90, tail on
red pepper powder (Korean Brand)
Sea salt.
*Cooks note, the korean brand red pepper powder and sea salt are unique.
*Intended flavor profile: umami, spicy, not so damn rich.
*Intended aroma: blk pepper n' shrooms.
Cooks all know about 'The List'- the things you have to have completed before the first customer walks into a restaurant. My father was in the military, and during childhood, before every family vacation he would make a list. This habit of making lists makes me an efficient person. It's so methodical. I've even had a serious relationship where the idea of talking about what you have to do for the week and the day dominated our conversations- it was not good.
I'm going to cook pasta tonight. Pasta is simple. You get the most satisfaction from cooking it from scratch. No, everything from scratch. Not tonight, but it always trips me out when someone has a dinner party and they cook spaghetti. They boil the stuff, brown the ground, and pour the jar, maybe even heat the foil. The most important thing though, is the people you share it with, right? I'm an exhibitionist. I like for people to see the process. Every head is counted a day before. I prepare with no surprises in mind. It's fun, and by the end of it all, everyone is amazed by how full they are from 5 little portions. Good times and flashbacks are great and all, but... I really still only have one friend I keep in contact with.
Groceries bought:
Canola oil, black peppercorn, 1 pt milk, mortar & pestle, 2 glass ramekin for s/p.
Recipe list:
Dried shitake, rehydrated reserving the liquid
diced carrots
broccoli
bechemel
black pepper, ground
garlic
linguini
dried parsley
shrimp 71-90, tail on
red pepper powder (Korean Brand)
Sea salt.
*Cooks note, the korean brand red pepper powder and sea salt are unique.
*Intended flavor profile: umami, spicy, not so damn rich.
*Intended aroma: blk pepper n' shrooms.
On Happiness
Heard this morning on NPR a new show on PBS entitled 'This Emotional Life'. The thing that stuck out the most was the secret of happiness from Larry David of Seinfeld, who said something like this:
"If you don't have a job that you like and you're not having sex, then you're not going to be happy."
I like the raw honesty of this definition, and of course the humor behind it. Daniel Gilbert, the host of This Emotional Life, expands on this and says if you're not doing something reasonable with your time and also not in a romantic relationship, then you're probably not going to be as happy as someone who is doing these things. It was an interesting interview.
People talk about happiness like a to-do list, searching for a formula to go by. I like to think of happiness as something ephemeral, a gem that warms you in moments of cold desperation. What would happiness be without misery? Law of averages might lead us to believe a happy person is glad most of the time. I don't know. These topics are a sign of the times. Impatience and the tendency to compare makes me believe that happiness is only a wish, a comparative perception of what could have been if if if... A child's laughter is so pure and loud. My dear friend described how all children run to the ocean, whereas adults walk to 'her'- amazing. Is happiness something inherent in us all? Over time, do we build a skin of grief and hesitance which covers our hearts from loving?
I've never felt loneliness as I do now living in Korea 2nd year. Always have been strong, independent and private, most of all comfortable being by myself- laughing at my own jokes. Big cities and crowds never intimidated me. Learning the logistics of a new environment was the uncertainty most concerning. But now it's different. Gibberish spoken whenever alone to fill the absence of an ear. I'm a gargoyle observing from a steeple. A silent statue and whenever it rains, a flood of words come rushing out left to drain into a sea of yesterday. Happiness is something that I want, but loneliness is something that I choose now.
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