There are only a few days of Hanukkah left, so hurry up and clog your arteries with a plate of freshly made Latckchos, a culinary delight courtesy of Nachos NY. Part latke, part nacho, all delicious. If you thought your fried potato pancakes were good, but could have used a layer of spicy cheese and a few more jalapeno peppers, then this is definitely the recipe for you.
Double cupping is my newest pet peeve. Why are two cups doing a job that is normally reserved for one? Have these cups unionized? There has got to be a better way to guard against the terror of hot liquids than by wasting a perfectly good cup for a couple of minutes of heat protection. I tried to give the protective cup back to barista, but she said she couldn’t reuse it due to health concerns. Science has provided answers to some of mankind’s most pressing problems, surely it could spend a little time figuring out how to make a more insulated paper cup. For now, I’m toughing it out and requesting one cup, and I’ve got the scorched palms to prove it!
Just when I thought I had seen all the crazy foods imaginable, I stumbled upon this little gem at a Korean grocery store in Lynnwood, WA. I have no idea what a “bung” is, but it doesn’t sound the least bit appetizing. No sir, none for me, now will you please pass the chicken nuggets? I may not know what’s in those things either, but when it comes to eating questionable animal parts, ignorance is bliss.
Posted in food, pictures, usa
Tagged animal parts, chicken nugget, crazy, food, grocery, gross, korea, korean, lynnwood, pork bung
As a kid there was nothing I liked better after a long hard day at school than sitting down at the kitchen counter and chompin’ down on a Mother’s Finger. So good. They are kind of like Butterfingers, except more cannabalistic. Seriously, does this make any sense at all?
I’ve been seeing these signs around Seosan lately advertising for cone pizza and I must say, I’m not happy about this recent geometric redesign of one of my favorite foods. Why do people feel they can mess with perfection? First someone went and made raspberries blue. Then they took breakfast cereals, subtracted the milk, and condensed all my favorite brands into disgusting bar formations. Now someone has the bright idea to take pizza, which for centuries, if not millenia, has always been round and flat (and delicious btw) and reformatted it to resemble some sort of Baskin & Robbins experiment gone horribly awry. Are people really getting that bored with pizza that they will only eat it if it’s presented to them in a cone? I think not. My message to marketers: please stop screwing with food fundementals. Raspberries should always be red, Cheerios should always be served in milk, and pizza should always be triangular. That’s just the way God wants it.
Posted in food, humor, korea, seosan
Tagged blue raspberry, cheerios, cone pizza, disgusting, food, korea, pizza, seosan, seoul
Attention all taco lovers! According to a recent New York Times article by Jennifer Steinhauer, there is a Korean taco vendor riding around the streets of Los Angeles selling tacos…with a twist. Instead of ground beef, cheese, sour cream, and other standard accouterments, owners Roy Choi and Marguera pack their tacos with choices like tofu soaked in red chili flake vinaigrette, short ribs in sesame-chili salsa roja, and my personal favorite, blood sausage sautéed with kimchi. While taco traditionalists might shake their heads at such combinations, the food coming from Choi and Marguera’s Kogi Korean BBQ-To-Go truck has not only been a huge hit in L.A. – people are waiting up to two hours for these bad boys! – but it could also be a sign of big things to come for Korean cuisine.
In the last few years, second-generation Korean Angelenos and more recent immigrants have played their own variations on their traditional cuisine and taken it far beyond the boundaries of Korean-dominated neighborhoods. These chefs and entrepreneurs are fueled in large part by tech-boom money here and in South Korea, culinary-school educations and in some cases, their parents’ shifting perspectives about the profession of cooking. In the last year, new Korean restaurants have popped up on the powerhouse restaurant strips of Washington Boulevard in Culver City and Beverly Boulevard in West Hollywood. In an area of West Los Angeles dominated by Japanese restaurants, bibimbop has joined the fray.
Now that I’ve been exposed to the glory of Korean cuisine for the last 11 months, I am all for this new trend. Maybe some ojinga (squid) can make an appearance on the menu soon as well.
Make sure you read the whole article. It’s more of a cultural piece than an actual food review. After your finished, go buy yourself some taco shells and some kimchi and get freaky with it!
– More info on the Korean BBQ Taco from Kogi’s Official Site. Taco Bell ain’t got nothin‘ on this!