Thanksgiving may be over and you may be thinking to yourself, “damn, I was especially gluttonous this year so I should start making healthy eating choices immediately.” Well, screw that because this is now a reality:
According to news reports, due to the double whammy of droughts and floods destroying cabbage crops, the ingredients that go into making kimchi are in short supply. This is usually the time of year when families make enough kimchi to store through the winter.
Now, some of our non-Korean readers might be asking, “so there’s no kimchi, what’s the big deal?” Read more...
I love my fellow Koreans so it pains me deeply when I see one of my peeps do something so damaging and so wrong that words can’t describe the hurt I’m feeling. And one of those times is now and this is the travesty:
Yup, someone decided it was a good idea to take something as wonderful and magical and pulchritudinous (look it up) as chocolate and completely ruin it by adding calculus to it. Piaf Artisan claims they added the calculus to their products to “bring a smile to (students’) faces as they get themselves prepared for exams.” But while I understand they may have had altruistic reasons for doing this, it’s still wrong! Read more...
I’ve often blogged about the “interesting” dining choices at fast food chains in Asia and how it sucks that we don’t get such daring options here in the States. One of these examples was Burger King’s Black Burger, which has been available in Japan for some time now. Well, finally someone has heard my laments because a black Whopper is now available at Burger Kings here for a limited time as part of a Halloween promotion. This is it and I was excited curious to try it:
Until word came out that eating the burgers turned your shit green. Not just a normal and acceptable green tint that might be prone to naturally occur on your shit, but really green shit. Like Irish countryside green:
Food is so weird. I wonder who first thought of eating it.
Take honey. Someone, say 10,000 years ago, must’ve thought, “Damn, it really hurts when those fuzzy flying things stab me with their tiny swords, but it’s odd, their amber diarrhea smells kind of good. Maybe I’ll just stick my finger in their strange geometric toilet structure and taste some.”
How many ancient people died so that you and I know which mushrooms dress up a salad, and which lead to a slow, agonizing death?
Labor Day weekend seems like the appropriate time to write about the Roots Community Supported Agriculture (CSA) project and my recent visit to the Growing Experience Farm, a 7 acre urban farm located in Long Beach run by the LA County Housing Authority under the direction of Jimmy Ng.
The Asian Pacific Islander Obesity Prevention Alliance (APIOPA) is one of the organizations behind Roots CSA. Their goal is to support local Asian American farmers and provide fresh produce to the L.A./Orange County community through a subscriber program where folks can sign up for a season (three months at $60) and receive fresh, locally-grown fruits and vegetables every two weeks (info here, the new season starts in October). The Growing Experience Farm is one of those local farms and I joined APIOPA’s Scott Chan and Kyle Tsukahira for a tour of the farm last week. Following are some of the pics from the visit: Read more...
Okinawan croquette from Pioneer Saloon. The sweet potato is a wonderful purple hue.
Hawaii is famous for food. Every plane leaves heavier than it arrived. Here’s yet another low down of what I thought was the best on the island of Oahu. This time, I cheated. I had a food tour guide unlike most others and his name is Lofa! He knows the backroads and the main spots and he’s responsible for most of this list, sans a few improvised items.
1) The myth of Pioneer Saloon is growing. It’s my favorite restaurant in Hawaii. On a given trip if I don’t make it three times, then something went wrong. In one week on this trip I did make it three times. Tell owner Nori (who could be sporting a GR cap) that I sent you. Pioneer Saloon 3046 Monsarrat Ave, Honolulu, HI 96815 Phone: (808) 732-4001Read more...