Gastronomy

There really is nothing better than enjoying a beautiful meal with friends. Humans are inherently social creatures, and sharing a meal together, or a beer or glass of wine is a type of glue that joins families, friends and forces us to interact and engage. Food is an essential part of travel - to truly experience a place, there is no better way than diving into whatever the locals eat. Finally, food and drink provide some of the must fulfilling, challenging and engaging experiences that life has to offer. What is better than trying something completely new and exciting for the first time, experiencing a sensation of taste or smell that you've never encountered before? Food and drink are essential parts of existing. 

Be sure to check out my blog for updates on various food adventures. 

What I'm drinking: 

Old Fashioned: 

  • Sugar cube
  • Orange slice
  • Bitters (Angostura or homemade)
  • Bourbon (pick your favorite - I like Makers).

Put sugar cube in a rocks glass. Dash on some bitters. Add 1 tsp. water and orange slice. Muddle. Put in a few ice cubes and go about halfway up the glass with bourbon (about 2-3 oz). Mix. Don't mess it up with soda water on top. 

The progenitor of all cocktails.

The progenitor of all cocktails.

What I'm eating: 

Seriously, make this. Totally, ridiculously amazing.This is perfect food - like carne asada tacos or char siu baos. It literally doesn't get any better.

David Chang's Kimchi

Ingredients:

  • 1 small to medium head Napa cabbage, discolored or loose outer leaves discarded
  • 2 tablespoons kosher or coarse sea salt
  • 1/2 cup plus 2 tablespoons sugar
  • 20 garlic cloves, minced
  • 20 slices peeled fresh ginger, minced
  • 1/2 cup kochukaru (Korean chile powder)
  • 1/4 cup fish sauce
  • 1/4 cup usukuchi (light soy sauce)
  • 2 teaspoons jarred salted shrimp
  • 1/2 cup 1-inch pieces scallions (greens and whites)
  • 1/2 cup julienned carrots

Cut the cabbage lengthwise in half, then cut the halves crosswise into 1-inch-wide pieces. Toss the cabbage with the salt and 2 tablespoons of the sugar in a bowl. Let sit overnight in the refrigerator.

Combine the garlic, ginger, kochukaru, fish sauce, soy sauce, shrimp, and remaining ½ cup sugar in a large bowl. If it is very thick, add water 1/3 cup at a time until the brine is just thicker than a creamy salad dressing but no longer a sludge. Stir in the scallions and carrots.

Drain the cabbage and add it to the brine. Cover and refrigerate. Though the kimchi will be tasty after 24 hours, it will be better in a week and at its prime in 2 weeks. It will still be good for another couple weeks after that, though it will grow stronger and funkier.