Food! Glorious Food!

[lsanderson]

Brennan’s in New Orleans Walks the Tightrope of Tradition
Recipe:

Bananas Foster

Cooking With Kimchi
Recipes:

‘Instant’ Kimchi With Greens and Bean Sprouts
Kimchi Soup (Jigae)
Kimchi Noodle Cake
More Kimchi Recipes

Lemon Bars With a Touch of the Tart and the Tangy
Recipe:

Lemon Bars With Olive Oil and Sea Salt

Let’s Address the State of Food

Worth the Search
20 Wines for Under $20

How Forbidding Foie Gras Increased the Appetite for It

Jean-Claude Baker Dies at 71; Restaurateur Honored a Chanteuse

Comments

[don-fitch.livejournal.com]

Kimchi? Thank you very much, but I spent my early childhood (in the 1930s) in Trilby & Sylvania, Ohio, where black pepper was the hottest spice anyone used, and the shaker got topped-up only once a year, at most. (Actually, I like to explore Thai, Indian, Ethiopian, Mexican, Sechzuan, Korean, &cet. foods... but _very_ cautiously.) I was stationed (after being Drafted) in Korea for 8 months (entirely On The Line), and frequently hung-out with the ROK troops (often trading RTE rations for rice, which I liked better) but... ummm.. kimchi... maybe a spoonful atop a very large bowl of rice, and sometimes not even that much.

[don-fitch.livejournal.com]

The associated recipe for glazed mushrooms and bok choi, however (if the red/hot peppers are omitted), sounds great and I'll be using it soon (the Kitazawa Seed Company catalog, recently arrived, has three new varieties of bok choi listed, and I'm going to try all of them -- planting at the rate of about ten seed per month). The more ordinary bok choys I'm now growing will probably be fine for this.

(As you know, I'm in Southern California, where our "winter" is the best time to grow most Asian Greens.)

[vgqn.livejournal.com]

Foie gras -- because Prohibition worked so well.