Friday, July 08, 2005

Lettuce wrapped meatballs

Vietnamese food lovers should check out KCRW's Good Food podcast from July 2. At 34:35, Jonathan Gold gives a mouth watering description of the delicacies at a restaurant in Rosemead, CA:

"nem, (are) dense grilled meatballs that you wrap into neat rice-paper bundles with fresh herbs, marinated carrots and various greens before dunking them into bowls of sweetened fish sauce."


The whole podcast is well done and worth the download.

"Battle Octopus" chef still cooking

A brief article about Tadamichi Ota, head of the Ota faction on the old Japanese Iron Chef. Turns out he isn't nearly as intractable as he was made out to be, and even innovates a bit himself. Also, his recipe for quick dashi:

Tadamichi Ota's Easy Dashi
1 liter cold water
1 4-inch square konbu
1 cup iriko (dried anchovy)
2 cups katsuo (dried bonito flakes)

Combine ingredients in large jar. Refrigerate three hours. Use as needed.

Thursday, June 30, 2005

The Korea Times : Grocery Giants Battle in Atlanta Koreatown

The Korea Times : Grocery Giants Battle in Atlanta Koreatown: "Grocery Giants Battle in Atlanta Koreatown"

An article from April detailing the availability of Korean food, and the impact of the Korean community on Atlanta.

"...but Reese lists the names of dishes offered at So Kong Dong, which include: arrowroot starch vermicelli noodles in cold beef broth, raw fish in spicy sauce, sliced octopus, acorn noodles in cold soy milk and pork, beef and oyster tofu soup, whole fried fish (yellow croaker), sliced cucumber with hot sauce, bean sprouts, sliced fish cake, a raw cabbage salad with spicy soy dressing, bibimbap, and of course, Korean beef barbecue and kimchi."

Gingerly dipping into unfamiliar experience | ajc.com

Gingerly dipping into unfamiliar experience | ajc.com

Atlanta food columnist John Kessler took his family to a new hot pot restaurant on Buford Highway. It sounds like a lot of fun, but I'm not sure if he'll go back.

Wednesday, June 29, 2005

Eat Feed Easy Japanesey

Eat Feed Easy Japanesey: "Easy Japanesey"

Eat/Feed's third podcast, Easy Japanesey, is well worth downloading.

"For this week's show, we jet off to Japan -- from our armchairs and IPods. We introduce listeners to the simple rudiments of this ancient cuisine as well as some prepared-food shortcuts that you can find in most Asian markets."

Monday, June 27, 2005

Huy Fong Sauces


No bowl of pho is complete without a squirt of Huy Fong Sriracha HOT chili sauce. I have grown to love this stuff and use it in many non-asian dishes too. Check out the company's website. There are a couple of recipes (the Spicy Pork Chop with Lemon Grass sounds good) and info on the company and it's products.

Asian Greens Article

Link: Special Features from Bon Appetit at Epicurious.com.

But practicality aside, greens play a much bigger role in Asian cuisine than in Western cooking. Not just a side dish, they're also an important medium for carrying and balancing flavor. A sweet, luscious curry is more complex with the addition of a slightly bitter cabbage green. A simple broth has more character when simmered with pine-scented chrysanthemum leaves. And smoky grilled meats are transformed by cool, fresh, fragrant herbs.



Yum! Great article. Thanks to The Food Section: appetizers for the pointer.

We're Off...

Asian food and culture will be the central theme here. We'll see what happens...