Of Kim Jongs and Cauliflower

In December of last year, I predicted 2017 was going to be the “Year of the Sandwich” on this blog. But at the rate I’m going, it’s shaping up to be Year of the Korean Food.

Speaking of Korea — and the North in particular — that fat little squirt Kim Jong Un, the Baby Leader, sure is turning out to be a provocative one. I included his father, Kim Jong Il, the Dear Leader, in a previous post about Korean short ribs. And as batshit crazy as that cat was, this new Kim makes him seem positively Lincolnian.

Kim Jong Un

Kim Jong Un

In one of his first acts as leader, he had his favorite uncle executed. He’s been developing nuclear warheads, and has recently launched a barrage of medium-range ballistic missiles into the Sea of Japan. Barring the U.S. going to war with Japan — and I say that only half facetiously, given the unpredictable nature of politics and policy these days — I will be cruising those very waters with my family this summer, visiting Japan, Russia and Korea (South). Hopefully we will not get hit by one of Kim Jong Un’s errant missiles. More

Brody’s Big Adventure

My pal, Richard Brody, picked me up on the corner of Santa Monica Blvd. and Bentley Avenue at 11:07 a.m. on a Monday morning. We were going shopping.

Brody and his ramen

Brody and his ramen

What I was doing on that particular corner without a car is a whole other story of broken struts, the Culver City green line and a client of my other, more lucrative life. But it is what Brody and I were doing that is of interest for this blog, as it has everything to do with food. More

More Tips for a Happier Kitchen, Pt. I

During my adventures in the kitchen, I discover various tips and shortcuts — usually by accident — that make my cooking easier or more effective. I could probably do a whole blog just on handy cooking tips, except that’s not really my thing and I’m sure someone else is already doing a good job of it.

Applewood smoked bacon from the clearance aisle

For now, here are some recent epiphanies that I hope will benefit your cooking, too!

Flavor & the Passing of Time
I was preparing an Italian roasted green pepper salad the other day when I was reminded of a simple truth in cooking. That often, when ingredients are allowed to sit idly integrating together, the flavors meld and the sum is greater than the individual components. More