June 2008 Archive

Future Foody Lazyweb Wish

aka – please if you’re going to bioengineer my food, do something like this.

Dear Universe,

Engineer for me a flavor neutral root vegetable that, when cooked with meats, absorbs excess fat and maintains distinct and unique solid structure such that said root can be carefully extracted from the frying pan.

Said root vegetable could then be easily composted, (leaving my cooking notably less oily but without putting me in harms way by trying to extract oil myself from the pan — this always ends in tragedy).

Solution Benefits =

Less fat in my cooking.

Nutrient-rich ready-made compost.

No splatter burns or messy disposal of extra fat.

I’ll also take some sort of temperature resistant non-toxic fatsponge item.

Posted by Min Jung in FoodyFoody, General

Some thoughts on Americanism

Now, very rarely do I ever dip onto the subject of Politics, and per the norm, this post isn’t so much about Politics as it is about Citizenship.  Good citizenship and what it means as an American Citizen.

Some 28 years ago I became an American  Citizen.  My and family had moved here to the states during December of 1975 on a sponsorship from my Aunt and Uncle. My father who was a respected Math teacher in Korea took a job pumping gas and learning to fix cars before he got a job with General Motors packing auto parts for distribution. My mother worked processing film.

My brother went to school in Detroit and was held back a year until he could learn English and then skipped forward two as he adjusted to schools here.  He still occasionally tells the story of his first day in class where, as per Korean custom, he had stood up when his name was called and how he was laughed at and humiliated because, well, that just wasn’t what kids were supposed to do when called on in school.  Me, I grew up with too much time to myself and would typically get myself into trouble.  Some things don’t really change.

But I do have memories of being 6-7 and helping my mother study for her American Citizenship exam.  Quizzing her on historical dates, the presidents, the constitution, and a whole new history and identity that would become part of our family and imbued into the fabric of our integrity and our family’s history going forward.  We really believed hard, desperately in the meritocratic opportunities in America. That with hard work you could find success. That you could do anything. You could be different and you could still belong.

It seemed sudden when the day came.

Mom and Dad woke us up early. Insisted on dressing us in “Better than Every Sunday” kind of dress, and taking us on a long car ride where my brother and I were likely wrestling with each other or kicking at each other from opposite sides of the back seat of the Caprice Classic.

We arrived at the nondescript government office and my brother and I sat and waited for hours on end while Mom and Dad went in for their interviews and exams.

I had my photo taken. And then my dad wrote my name for me on a citizenship declaration document.

And we were done.

And the following Monday at school I took the Pledge of Allegiance and wondered if it meant something more now that I was actually a citizen. I decided that it did. And I felt just little bit more normal for once.  And proud to be an American.

Flashforward to the present.

Can I say how amazing it is that my good friend Nicole Lee is embarking on this great trek in her life?

Awesome I say.

Awesome.

Awesome.

Awesome.

Our president, not so awesome.

And what a slap in the face to those who are trying so hard to be proud to be American.

Posted by Min Jung in APA

Clam Chowdah!

I’ve been on a fun cooking frenzy of late, making some Korean dishes, experimenting with some ingredients and generally enjoying the full use of my tastebuds since it’s been a pretty successful attempt this round in quitting of the smoking.

It’s amazing how much less seasoning I need to put on food and how some specific smokey subtle nuances had been overshadowed in the most recent past.

So my latest exciting home cooking experiment has been in making Clam Chowder!

Without specific quantities in mind but focusing more on core ingredients and technique, here’s how my Clam Chowder!(tm) came about.

Ingredients Chunky

  1. Salt Pork and or Bacon – Fine Chopped
  2. Onions – Fine Chopped
  3. Garlic – Fine Minced
  4. Potatoes – Fine Chopped
  5. Frozen Clams

Ingredients – Liquid

  1. Vegetable Broth
  2. Milk
  3. Cream

Procedure:

  • Cut everything up and get ready to party. Panfry bacon/saltpork with potatoes, onions, garlic until it is a gorgeous flavorful mess.

Making Clam Chowder

Making Clam Chowder

  • The key here is to *not* drain off any fat from the lovely pieces of piggy goodness but to share the flavor throughout the potatoes and onions and garlic

(Some people take out the pork/bacon at this point so that these tasty pieces don’t show up in the Chowder. I personally think these peoople have no souls and should be shot. I mean, seriously.)

  • Toss into a pot.
  • Add Vegetable Broth with the clams and stir.
  • Add Milk/Cream and stir.
  • May thicken slightly with cornstarch as needed.

Salt & Pepper to taste.

  • Simmer until you have achieved Chowder Nirvana.
  • Serve with Salt/Pepper, Crackers, Tobasco or even Sriracha to your liking.

Making Clam Chowder

I have succeeded, on this first attempt at making Clam Chowder, to make the hubbycakes do a little dance around the table with a bowl in hand. Sadly, no video. Maybe next time.

Posted by Min Jung in FoodyFoody

Top of the B-List!

My friend Kevin talks at length re: his profession roles/responsibilities, passions, and other effluvia in this post.

He’s doing some fun cool things at FriendFeed too.

Oooh such a long time ago from those SurvivorBlog days.

Posted by Min Jung in General