Text 7007, 90 rader
Skriven 2013-11-23 05:45:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: traveling 497
=====================
 ML> This from a variety of places of a variety of pretentions,
 NB> Maybe there is no variation in the cabbage itself... and the prep is
 NB> so standard that it always comes out the same...?  I'm sure that it
 NB> isn't due to it all coming out of the same jar...  (G)

Well, if not the same jar, the same factory. Kimchis here are
not so standard as that, and I'm guessing that they shouldn't
be in their native land either. I'd not imagine that every
nappa in Korea was the same, nor every kind of hot pepper
powder or garlic.

 ML> Other things I passed up were silkworms, sold on many
 ML> street corners, and big footlong octopus tentacles, which,
 NB> Another trip, maybe...

I suggested to Lilli that I would be returning without her,
and told her why, and she got a bit offended. I was angling
with my friend the food writer about doing such a trip, but
even she wusses out at huge octopus tentacles.

 NB> I should have remembered that... We've had missionaries there for most
 NB> of my life...
 
I wonder why about the missionaries: seems like the same
futility as sending them to Israel or Yemen, but for a
different reason, Korea having its own strong Christian
traditions and its own proselytizing culture.

==
 ML> Yesterday's banchan were potato salad with a weird flavoring
 ML> scheme I wasn't able to identify, smoked deli turkey, and
 NB> Interesting banchan... conflicting flavors in the potato salad,
 NB> maybe...?  or a mayo substitute gone bad...?

I'm pretty sure the flavor was intentional - sort of
would-be South Asian, as it was Malaysia Airlines.

 ML> cabbage kimchi that tasted like every other but was served
 ML> in a plastic container labeled with some company name and
 ML> (in English) "for airline use only." This was on Malaysia
 ML> Airlines, which is pretty satisfactory even in coach -
 NB> One doesn't package cabbage kimchi otherwise...?  ;)
 
Not that, just that as I suggest above all the packages seem
about the same. I have no idea why this particular package
was not meant to be sold on the street.

MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: Hot Chili Beef and Onion Soup - Yukkai Jang Kuk *
 Categories: Korean, Soups, Hot
   Servings:  6

      1 lb Braising Beef
      8 c  Water
  1 1/2 tb Hot Chili Powder
      2 tb Sesame Oil
     12    Green Onions
      2 ts Crushed Garlic
      1 tb White Sesame Seeds, Toasted
           - And Ground
      1 ts Sugar
    1/2 ts White Pepper
  1 1/2 tb Dark Soy Sauce

  This chili-red soup is exceptionally hot.  It is said that the time to
  serve it is in the hottest months, when the perspiration it induces has a
  cooling effect on the diner.  It is equally effective ammunition against
  winter cold.

  Cut the beef into cubes and place in a saucepan with the water.  Bring to a
  boil, then reduce the heat and simmer gently for 1-1/2 to 2 hours until the
  meat is falling apart.

  Mix the chili powder with the sesame oil.  Trim and shred the green onions.
  Heat the chili powder and sesame oil in a pan and fry the green onions with
  the garlic for 2 minutes.  Add the sesame seeds, sugar, pepper and soy
  sauce and fry for 2 to 3 minutes over medium heat.

  Lift out the meat, drain well and toss in the pan for a few minutes. Return
  the contents of the pan to the stock and bring to a boil, simmering until
  the soup is well flavored.

  From Asia The Beautiful Cookbook.  Typed by Syd Bigger.

MMMMM

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