Lately, I’ve been reading Cooked, book turned Netflix series, in which author Michael Pollan writes about the four natural elements: fire, water, air, and earth. He explains each element in their relationship to cooking and food very intricately and simultaneously finds a way to seamlessly weave them together to fit a colorful and elaborate food history mosaic. Continue reading “Yukgaejang”
When I write about food and what makes it good and special, what defines my taste buds and what I consider tasty? Continue reading “Taste”
In general, there’s a two-sided opinion on street foods. Continue reading “Street Foods– Korean Toast”
The whole time I thought Bánh xèo was the equivalent of a Vietnamese omelette. Continue reading “Vietnamese Food: Bánh xèo”
In a recent video interview on Jimmy Fallon’s show, Anthony Bourdain said that brunch is a “horrible, cynical way of unloading leftovers and charging three times as much as you ordinarily charge for breakfast.” Continue reading “The Only Meal Rich Ladies Enjoy”
When I was little, I had a fascination with eggs. I remember the ones in Korea used to be pretty big, bigger-than-average sort of big. Continue reading “My Relationship with Eggs”
Like many Asians, I am lactose intolerant. Not extremely, but consuming large amounts of dairy will force me to frequent the bathroom. Unfortunately, hubris got the better side of me, and I consumed a strawberry lassi, a “smoothie-like” drink made from yogurt. Yogurt. A few hours later, shit literally hit the fan.