The Korea Herald

Wild girls of the food world make no apologies

Feb 27, 2012

MIAMI BEACH, Florida (AP) ― The foul-mouthed, self-proclaimed wild girls of the food world are making no apologies for their success. Alex Guarnaschelli, Gabrielle Hamilton, Debi Mazar and Nadia G have all become big names in culinary circles thanks, in no small part, to their naughty-yet-nice personalities. And on Saturday they used their loud-and-proud voices to vent during a panel discussion ...
Chinese tycoons snap up Bordeaux chateaux

Feb 27, 2012

BORDEAUX (AFP) ― The world’s largest producer of alcohol from goji berries and an elusive tycoon have become the latest super rich Chinese investors to invest in Bordeaux wine estates. Already a prized investment for the increasingly wine-savvy Chinese, five more chateaux in the heart of France’s most renowned wine country have been snapped up in the past few weeks. Zhang Jinshan, 48, founder o...
Wine of the Week: 2009 Tenute Silvio Nardi Rosso di Montalcino

Feb 24, 2012

Montalcino enjoyed a very good vintage in 2009, and this pretty Rosso di Montalcino from Tenute Silvio Nardi shows why. Bright and youthful, with a taste of dark cherries and spice, this junior Brunello makes delicious drinking now ― or a few years from now. Pull the cork on a bottle for a bowl of pasta fagioli, a rustic pasta dish, simple roast chicken or grilled pork chops. ● Region: Tuscany ...
‘A different mentality’ about coffee

Feb 24, 2012

ST. LOUIS ― Drop in for breakfast at Half & Half restaurant in Clayton, Mo., and the first choices on the menu will be the day’s two featured coffees, available via an assortment of brewing methods. A recent selection consisted of Ethiopia Idido, touted as having “blueberry, strawberry and chocolate” elements, and Brazil Sertaozinho, with notes of “dried fruit, cocoa nibs and toffee.” “It was ve...
Sundubu jjigae (spicy soft tofu stew)

Feb 24, 2012

Sundubu-jjigae (Institute of Traditional Korean Food) Sundubu jjigae is a stew made of soft tofu and clams in a spicy broth. Soft tofu is made with soaked soybeans, which are called “beef from the garden.” It is soft and sweet in taste. From olden days, Koreans developed tofu making skills and various dishes with tofu. Ingredients ● 600g soft tofu, 1 1/2 cups water ● 200g clam flesh, 4g salt,...
The tapas evolution

Feb 24, 2012

Choice nibbles attracting dinner crowd looking to pair several dishes with drinks The charms of tapas ― or in Korean, of anju ― run beyond the delightful, varied array of dishes diners chow down on while tipping back their poison of choice. They extend to the company gathered around the table, to the many conversations shared over clinking glasses and the savored bites in between. Perhaps that...
‘A different mentality’ about coffee

Feb 24, 2012

Coffee souffle with coffee cream sauce. It‘s one of the offerings Mike Marquard, who oversees coffee at Half & Half restaurant in Clayton, Missouri, hopes will raise “a different mentality about coffee.” (St. Louis Post-Dispatch/MCT) Drop in for breakfast at Half & Half restaurant in Clayton, Mo., and the first choices on the menu will be the day’s two featured coffees, available via an assortme...
FDA to review inhalable caffeine

Feb 20, 2012

BOSTON (AP) _ U.S. Food and Drug Administration officials plan to investigate whether inhalable caffeine sold in lipstick-sized canisters is safe for consumers and if its manufacturer was right to brand it as a dietary supplement. (Aeroshot) AeroShot went on the market late last month in Massachusetts and New York, and it's also available in France. Consumers put one end of the grey-and-yellow ...
The Flat White Invasion

Feb 17, 2012

FLEE FLEE is located in Hannam-dong, Seoul and serves up the New Zealand and Australian import — the flat white. (Kim Myung-sub/The Korea Herald) New Zealand and Australian drink that has gone mainstream in Britain served at new cafe FLEE FLEE co-owners Park Kwan-joo and Choi Chung-hwan, who enjoyed the flat whites they downed in England, knew from the start that the drink would be a fixture of...
Heugimja-juk (Black sesame and rice porridge)

Feb 17, 2012

Heugimja-juk (Institute of Traditional Korean Food) Heugimjajuk is a kind of porridge made of finely ground black sesame and non-glutinous rice. It is sweet in taste and easily digested, so it is a good nourishing meal. According to Oriental medicine, heugimja (black sesame) promotes health, makes hair healthy, and keeps weight off. Ingredients ● 1 cup non-glutinous rice, 1 cup water ● 1 cup ...
Loving leftovers: Keep food safe and appetizing

Feb 17, 2012

A few slices of veggie pizza from that new restaurant you tried last night, a hunk of lasagna or eggplant parmesan from Saturday’s potluck, and that chili you simmered on Sunday need not languish in your refrigerator. All are candidates for another meal or two (or more) with some tender loving care. Whether it’s food you cooked in your own kitchen or something carried home from a restaurant or ...
Wine of the Week: 2010 Jack Hammer Pinot Noir

Feb 17, 2012

The 2010 Jack Hammer Pinot Noir offers bright fruit flavors, gentle spice and round, smooth tannins. (Los Angeles Times/MCT) This is the first vintage for Jack Hammer Wine Co., and they’ve come out with a terrific Pinot Noir for the price. The grapes come from all three Central Coast counties ― Monterey, San Luis Obispo and Santa Barbara ― and the juice sees some aging in old French oak barrique...
Loving leftovers: Keep food safe and appetizing

Feb 17, 2012

A few slices of veggie pizza from that new restaurant you tried last night, a hunk of lasagna or eggplant parmesan from Saturday‘s potluck, and that chili you simmered on Sunday need not languish in your refrigerator. All are candidates for another meal or two (or more) with some tender loving care. Whether it’s food you cooked in your own kitchen or something carried home from a restaurant or ...
Dotorimuk muchim (Seasoned acorn starch jelly)

Feb 10, 2012

Dotorimuk muchim (Institute of Traditional Korean Food) Dotorimuk muchim is a dish made of jellied acorn starch, vegetables and seasoning. Dotorimuk muchim was considered a dish for the relief of famine victims in olden days when provisions were scarce. Recently, it has become a popular diet food because it is low in calories. Ingredients ● 300 g acorn starch jelly, 70 g cucumber, 30 g carrot,...
Barbara Kafka: Always ahead of the culinary curve

Feb 10, 2012

For more than 30 years, Barbara Kafka has been telling people ― in no uncertain terms ― how to cook in the moment. In every book, in every appearance, she urged American home cooks to be bold, fearless and confident. Even more, she championed trends. Not the ones that made food fashionable. The ones that made it healthier, better tasting and easier. “She helped create, but also translate trends...