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Pickles, Korean Style – Oi Sobaegi/Cucumber Kimchi

cucumber kimchi

OK so this is the second old post I am re-posting. Yeah I’m a lazy ass bum, But, but but but, I feel morally obligated to disseminate some at least semi- authentic kimchi info across the tubes upon hearing of Bette Midler’s recently becoming a kimchi ambassador of sorts. A friend told me she saw Ms. Midler on the Today Show demonstrating how to make something she claimed was kimchi. It apparently involved stacked cabbage leaves with some seasoning in between. Mysteriously, the google cannot seem to locate any evidence of this incident. Anyway here’s a video of Better Midler preaching the kimchi gospel to Kelly Ripa. Pretty surreal shit, man:

Whoa. So anyway, I guess I can’t really complain about the motherland’s greatest gift to the world getting some press, but I dunno, it all just seems very, very wrong. Original post follows.

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Henry’s (well, Marcella Hazan’s) Minestrone

Straight to a recipe for my first post in many moons, in honor of my stint on Midday with Dan Rodricks today. This is my benchmark for Minestrone – a real vegetable soup, without so much emphasis on the tomato or starch aspect. The closest version to this I’ve found dining out is at the excellent Trattoria Alberto down in the no-man’s land south of Glen Burnie. Parmigiano rinds are pretty essential in this, you can get them at Whole Foods for pretty cheap, and they often have a decent amount of cheese left on em. Bonus!

Prep time: 10 min
Cook Time: 25 min

Ingredients
diced onion
diced carrot
diced zucchini
green beans, trimmed and cut into thirds
small head or 1/2 med. head of Savoy cabbage, sliced
Parmigiano Reggiano rinds
1 can of cannelini or other white beans
1 can of diced tomatoes
good olive oil
stock, or in a pinch just water
salt
pepper

Directions
Prep: Make sure all ingredients are chopped and laid out before commencing. Vegetables should be diced to a fairly large size. Have extra stock or water on hand to add to the pot as you add more vegetables. Sweetie.

1. Heat a pot to medium-low, add some oil, then the onions and a little salt, and stir for about 1 minute. The onions should not brown.

2. Then add the carrot, salt and stir for another minute, and add the cabbage. Cook and stir for another minute.

3. Add stock or water and parm rinds and simmer on low for about 10 minutes, then add green beans and zucchini and simmer for another 5 minutes.

4. Add the canned beans and tomatoes, and adjust salt and pepper to taste. Simmer a few minutes more until the soup is heated through and boom! You is done.

Tips

-Also, some grated parmigiano reggiano while cooking and/or as a garnish is excellent, as is a drizzle of olive oil for richness and some parsley or chopped spinach for color

- This is one of those soups that is even better the next day

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A Damn Near Perfect Breakfast

spam2 A Damn Near Perfect Breakfast

Kimchi, greens, broth, rice (duh), and yes, those lightly browned squares of pinkish processed pressed pork are indeed Spam. What is it with Asians and Spam? One day I’ll get to the bottom of that mysterious connection.

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Singapore-style Curry Noodles

2010-09-14-12.03.15-300x225 Singapore-style Curry Noodles

Had a craving for Singapore-style curry noodles today. There’s a carry out around the corner that makes a passable one, but the place is filthy, and then there’s PF Chang’s down the street, which would be like going to Taco Bell to get mole poblano. Solution: spur of the moment special today at Suzie’s Soba downtown – rice noodles, my personal blend curry powder, snow peas, bean sprouts, and well bunch of other stuff(please see pic below). If you’re downtown stop in, 7 N. Calvert St. It’s still experimental, so if you don’t like it I’ll…I dunno do some push-ups as penance.

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Cobbler, aka Pie for the Unmotivated

peachcobbler16 Cobbler, aka Pie for the Unmotivated

“Easy as pie”. Ha. Whoever coined that little chestnut is a filthy liar. Anyone who’s actually tried their luck at homemade pie has almost certainly had their ass handed to them, at least the first several times.

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Joshy boy

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Bah beh kyoo (that’s Korean for barbeque…sorta)

koreanbbq016 Bah beh kyoo (thats Korean for barbeque...sorta)

**NOTE**  this is an old post, but I finally got a hold of the archived mp3 for the Midday show I mention below.  Enjoy!

My upcoming appearance on Midday with Dan Rodricks Show has had a kinda surprising side effect. After kicking around some ideas with the producer, I realized that over at least the past several years, approaching a decade even, I haven’t cooked any Korean barbeque. Like, AT ALL. Whiskey tango foxtrot.

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