From Anthony Bourdain's Travel Channel show, No Reservations.
Sunday, August 3, 2008
Learn Korean - Picture/Vocabulary Lesson 1 - Street Food
The third video is a good overview of street food in Korea. If you're just interested in the food without the language lesson, just watch the third one.
dukbokki, dduk bok kie, tteokbokki, 떡볶이, dukboki, ddeokbokki
The second video is just to show what odeng (fishcake)looks like. You can buy odeng premade in packages. Odeng is good with dukbokki. Street vendors serve odeng on skewers, and it kind of looks like big ribbon candy.
Saturday, August 2, 2008
[Korean food culture] Daejanggeum 1-4
These videos are mesmerizing. My mom loves watching Korean "soap operas" set in this era. Makes me proud to be Korean.
Sunday, July 13, 2008
Bananas Foster Three Ways
My favorite blog, Culinary Concoctions by Peabody, just did a post about a yummy cake she created called Banana Fosters Crumb Cake. It sounds yummy. She is absolutely a baking genius.Below is a 36 second video about showing a Bananas Foster Cocktail by Ben Roche from Moto in Chicago. They use liquid nitrogen to make the ice-cream. Cool. If I ever go to Chicago, I am definitely going to Moto. The second video is an interesting video about Moto.
The third video is Alton Brown doing a show about bananas. He starts making Bananas Foster at the beginning of the second minute.
We used to serve Bananas Foster when I worked at Vargo's in Houston fourteen years ago or so. It originated at Brennan's in New Orleans and is still one of my favorite desserts.
Saturday, May 3, 2008
Friday, December 28, 2007
Seared Scallops
I love Scott Simens with Whole Foods (first video). Scallops are one of Puddleglum's favorites. Here is a great way to prepare them. Remember Sea Scallops are larger than Bay Scallops, and the way to remember that is- a sea is bigger than a bay.
The second video is Ming Tsai showing a quick and easy way to sear scallops. I always learn something when I watch him, and I learned some new things from this video. It's a 2 min 22 sec video.
The third video is a "how to" video that I found for a basic scallop recipe. The last thirty three seconds are redundant, so it's really just a two minute video. If you want to try the saffron sauce (she mentions this at the end but then doesn't give a recipe for it), I included a recipe for an easy saffron sauce.
Seared Scallops with Blood Orange and Smoked Paprika Sauce
Simply Ming Tips- Pan searing scallops
Scallops
Saffron Sauce
1 French Shallot, finely, finely chopped
1/4 cup white wine
1/2 cup heavy cream
A pinch of saffron (a "heavy" pinch if you can afford it)
Salt and Pepper
Put the shallots and the wine a saucepan and reduce by two-thirds. Add the cream and saffron, and salt and pepper to taste. You can also add a little dashi or fish stock. If you do, just cut the amount of wine and cream a little so your sauce won't be too thin.
I've seen recipes that have all kinds of extra ingredients like cornstarch, tarragon, fennel, star anise, etc, etc. Think Mark Bittman, and save yourself the time and money and just simplify. Plus all that other stuff just muddies up the flavor of the saffron, and saffron is so expensive in the US, you don't want to waste it. You can substitute onion for shallot, just you know- add about the amount of onion that would equal the size of a shallot. I dunno. Maybe 1/4 cup to 1/2 cup depending on the size of the onion. This may not sound culinary to some purists, but you could use a food chopper or blender on the shallot or onion to make the sauce a smoother one. I don't recommend substituting anything for good tasting white wine.
The second video is Ming Tsai showing a quick and easy way to sear scallops. I always learn something when I watch him, and I learned some new things from this video. It's a 2 min 22 sec video.
The third video is a "how to" video that I found for a basic scallop recipe. The last thirty three seconds are redundant, so it's really just a two minute video. If you want to try the saffron sauce (she mentions this at the end but then doesn't give a recipe for it), I included a recipe for an easy saffron sauce.
Seared Scallops with Blood Orange and Smoked Paprika Sauce
Simply Ming Tips- Pan searing scallops
Scallops
Saffron Sauce
1 French Shallot, finely, finely chopped
1/4 cup white wine
1/2 cup heavy cream
A pinch of saffron (a "heavy" pinch if you can afford it)
Salt and Pepper
Put the shallots and the wine a saucepan and reduce by two-thirds. Add the cream and saffron, and salt and pepper to taste. You can also add a little dashi or fish stock. If you do, just cut the amount of wine and cream a little so your sauce won't be too thin.
I've seen recipes that have all kinds of extra ingredients like cornstarch, tarragon, fennel, star anise, etc, etc. Think Mark Bittman, and save yourself the time and money and just simplify. Plus all that other stuff just muddies up the flavor of the saffron, and saffron is so expensive in the US, you don't want to waste it. You can substitute onion for shallot, just you know- add about the amount of onion that would equal the size of a shallot. I dunno. Maybe 1/4 cup to 1/2 cup depending on the size of the onion. This may not sound culinary to some purists, but you could use a food chopper or blender on the shallot or onion to make the sauce a smoother one. I don't recommend substituting anything for good tasting white wine.
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