Oct

Another Reason to Love Korea

Posted by: ZenKimchi in Korean Food 101

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Pork belly and oysters.

Came home and this was dinner. Oh, and I also have a new camera.

Wanna see?

Can’t wait to put this bad boy into the field.

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This entry was posted on Wednesday, October 21st, 2009 at 11:18 pm and is filed under Korean Food 101. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

12 comments so far

Eun

ooh what is this camera … and what lens do you have?
congrats on your wedding btw!

October 22nd, 2009 at 1:08 am

ZenKimchi

It’s a Canon EOS 500D (Rebel T1 in the U.S.) with an EF 100mm f/2.8 Macro USM lens.

October 22nd, 2009 at 7:29 am

Meaghan

Your new camera takes beautiful photos! The oysters look delicious..

October 24th, 2009 at 12:19 am

Mike Bo

Joe,

Beautiful pictures…you really know what you’re doing. I majored in Photo and took a year at PNCA and I still can’t take a decent shot to save my life (or so I’ve been told).

Do you ever do anything about breadmaking? It’s three years old, but this video of Jim Lahey’s no-knead bread is fantastic and wicked easy to make…I just made some today. I haven’t been this self-satisfied with a first effort in a long time. The pics are on my blog.

Is there a forum for foodies in Seoul? I frequent ExpatKorea.com but, there are only two epicurians on that site, including myself. There’s a rather good brewing site for beer nerds to slaver over and read…so figured there must also be one for cooks. I guess I’d settle for one in any other location if you’d be kind enough to make a suggestion, local ones would be better since ingredients are always an issue here.

October 24th, 2009 at 1:34 pm

ZenKimchi

Wow, Mike, thanks!

When we first got our oven, I got myself a copy of The Bread Baker’s Apprentice and really got into making ciabatta and tricky French breads. I really need to get back into that. I’m familiar with the No-knead bread and have been meaning to make it. For me, forgiving the mess, the kneading is one of the most fun parts, especially when it enters that magic zone where it feels just right.

Funny that you should mention a forum. There used to be one on Galbi Jim. But a few of us have been working on a project that will be revealed very soon, and it will have a foodie forum.

Stay tuned…

October 24th, 2009 at 2:07 pm

Mike Bo

Knew you were the right man to mention it to.

I’ve thrown my hat in the ring at Les Toques Blancs….we’ll see if it stays there. Whole lotta chops happening over there, no small fish even mentioning training. I’ve love to try and speak to one of the chefs who work locally, if only for information…if you could recommend someone that would be wicked nice.

October 24th, 2009 at 5:50 pm

ZenKimchi

Ciaran Hickey at the W and Paul Schenk at the COEX InterContenential are groovy chaps.

October 25th, 2009 at 10:09 am

Daniel Gray