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Kimchi Update: It’s Good!

The kimchi is sufficiently pickled/fermented and tastes like, well kimchi. It’s a little less preserved tasting than the stuff you might eat in a Korean restaurant and thus probably not “authentic,” but certainly a worthwhile endeavor and one I will enjoy eating. So far I’ve only opened the less spicy of the two that I made and the spice is barely noticeable, can’t wait for the really spicy one.

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What I’ve Been Up To

The Car

I know, I know, I haven’t posted in a ridiculously long time and the summer’s winding down and what will the Summer Foodie be without the summer? I’m sure it will continue into the fall and onward, as my co-writer Tyler and I will be living and cooking together at school.

This past weekend I did my first catering job. It was for a friend’s father’s birthday and the event was pretty low-key, but being my first such gig I was anxious and hopeful that my creations would be well-received. Continue reading

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World’s Greatest Sandwiches Part 1: Bread

The perfect sandwich bread

The perfect sandwich bread.

Do you like sandwiches?  I know that I do.  Do you know why?  Because I am a fucking human being, that’s why.  People and sandwiches have been getting along for a long time, and in a deep way.  If you don’t enjoy sandwiches, you might consider the likely possibility that you are not a human being.  They’re fast, convenient, ubiquitous, and come in countless forms.  So what’s not to like?  This post will be the first of two on the topic of sandwiches.  I mean this as a tribute to the ultimate everyman food, and a humble attempt to master it.  Here’s to sandwiches! Continue reading

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Milkshakes!

Milkshakes are delicious- this much in life is certain.  But what to do when you’re craving a frosty, tasty milkshake and you don’t have any ice cream? Or a blender? Or hardly any time? Here is the answer to that age old dilemma.

The only necessary ingredients.

The only necessary ingredients.

In olden times, before some genius decided to throw ice cream in with milk to make a thicker, heavier milkshake, bygone milkshakes were composed of naught but a sweetener and some milk, shaken until frothy (thus the name).  Nowadays this practice has become uncommon thanks to the innovative addition of ice cream, but the technique still comes in handy when all you have on hand are milk and some sugar.  My roommate and I stumbled upon the method through a bit of luck one night when the milkshake craving hit us hard, and some subsequent research confirmed its legitimacy.  Here’s what to do. Continue reading

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Favas in Beet Water

P1050772There’s no culinary reason to include this (they didn’t even taste good), but I thought the pale beans against the beautiful red water were particularly stunning.

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As “local” as it gets.

Mustard GreensI think the statistic is that the average supermarket produce item travels 1500 miles to reach your table. These mustard greens? 150 feet, my mom grew them in our backyard under the fig trees my dad has been trying to coerce into fruiting this year.

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Back (With A Vengeance!): Kimchi

Bottled

I’m back and may or may not be better than ever after a longish vacation. Anyway…

Kimchi is one of my favorite foods and conveniently enough also appears on the original Summer Foodie to-do list. I did it and although I haven’t tried it yet (update when I do) I’ll share some pictures and thoughts about making the stuff. You should know, to start with, that kimchi is spicy (mad chilis), healthy (fermented cabbage, mmmhm), cheap, delicious and Koreans eat it with everything. Continue reading

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