From September 18th to September 25th, I have been in New York. The reason was to give a presentation on Buddhist Temple Cuisine on the 20th. I’m posting my personal diary accounts of all the food and peeps. I hope you enjoy. This is the fourth time I’ve made this overseas flight, and it seemed to go much faster...
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Tomorrow is Chuseok (추석), Thanksgiving Day in Korea (August 15th by the lunar calendar). Along with 설날 (seol nal; New Year’s Day, January 1st by the lunar calendar), Chuseok is one of the two most celebrated holidays in Korea. Also known as Hangawi (한가위) and Gabe (가배), Chuseok (추석;...
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Chef Hector Marroquin of Pupusa Griddle in St. Helena, Calif., continues to perfect his kimchi recipe. He sent me this message on Sept. 13 from Facebook: I made about three gallons of kimchi…. I used about a cup of the older kimchi juice I had as a starter. I was surprised how quickly the fermentation process started. Then he...
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Here’s the obligatory “expect some light posting” post. I’ll be heading to New York early tomorrow to give a presentation on Buddhist temple cuisine (news story here). I’ll hang out there for a week and then go to Alabama to stay with my grandfather a bit. I’ll do my best to post what I can, and...
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Dorothy Hamilton, founder of the French Culinary Institute, (and whom, I’ve heard, helped turn a young Bobby Flay from a juvenile delinquent into an Iron Chef) was the guest of honor at Suji’s rooftop tonight. We all had a great time. I got to get some face time with Ms. Hamilton and act all fanboyish. And she was just...
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