What's in a name?
Today is day one of my new blogging adventure. It took me a while to get started as I was running into unexpected hurdles as well getting sidetracked reading other blogs. First coming up with the name. As a professional cook and non-professional eater (although you should see me eat pho - I should get some sort of monetary reward) I felt my blog name should reflect food in some way.
First mirepoix. It's a mix of carrots, celery and onion, which is often the start off point of several recipes. ...taken.
Second, chicken skin anyone? Several years ago I thought a chicken skin sandwich should be part a bistro menu where I was working. Given the clientele, they thought not. boo... I do love crisp chicken skin and have not been afraid to ask my fat gram counting neighbor "...hey you eating your skin?" So googling this I see it's been done. KFC seems to be a favorite chicken skin element in a chicken skin lettuce tomato sandwich. Not that this is popular fare anywhere yet, I still wanted to stay somewhat original. I would recommend making this at home, by using the standard breading procedure and panko bread crumbs. Throw it on some toasted ghetto white bread, with sriracha mayo, iceberg, and some garden slicing tomatoes and you've got a sandwich that'll beat a BLT anywhere.
Okay, so how about kim chee? This is something I make by the case, last batch made used 70 pounds napa cabbage. I think that was actually a crate, even more than a case. Well there are lots of blogs out there regarding kim chee and I didn't really want to make that just my focal point anyway. Being an adopted South Korean, I know how to make kim chee but as far a korean food goes, that's about it.
"It's BACONNNN!!!!!" Bacon is a staple in our household. As long as you have bacon you can make a killer meal without many other ingredients. Carbonara is quick fix when all you have is bacon, eggs, and dried pasta. Kim Chee Bacon Fried Rice (again 3 ingredients are staples in our house). How about bacon waffle sundae using those eggos in the back of the freezer? Toasted Eggos, bacon, ice cream and real maple syrup. okay... getting sidetracked again. Anyway, Bacon didn't quite fit the bill and hundreds even thousands of bacon blogs are out there already.
Finally I settled on "The Norwegian Korean." As I mentioned before I was adopted. My adopted family is norwegian and so are the in-laws. Pickled herring, lefse, smoked salmon, swedish meatballs, kringla, etc. etc. have been even more previlent than kim chee in my upbringing diet. My in-laws don't really care for kim chee - they can't get past the smell. So in anycase I figured, well that's me in more ways than one. I am 100% korean. And 99.9% norwegian. just minus the blue eyes and blond hair.
So what is this blog for? Oh, I dunno. My own personal diary to start. We'll see where it goes.
First mirepoix. It's a mix of carrots, celery and onion, which is often the start off point of several recipes. ...taken.
Second, chicken skin anyone? Several years ago I thought a chicken skin sandwich should be part a bistro menu where I was working. Given the clientele, they thought not. boo... I do love crisp chicken skin and have not been afraid to ask my fat gram counting neighbor "...hey you eating your skin?" So googling this I see it's been done. KFC seems to be a favorite chicken skin element in a chicken skin lettuce tomato sandwich. Not that this is popular fare anywhere yet, I still wanted to stay somewhat original. I would recommend making this at home, by using the standard breading procedure and panko bread crumbs. Throw it on some toasted ghetto white bread, with sriracha mayo, iceberg, and some garden slicing tomatoes and you've got a sandwich that'll beat a BLT anywhere.
Okay, so how about kim chee? This is something I make by the case, last batch made used 70 pounds napa cabbage. I think that was actually a crate, even more than a case. Well there are lots of blogs out there regarding kim chee and I didn't really want to make that just my focal point anyway. Being an adopted South Korean, I know how to make kim chee but as far a korean food goes, that's about it.
"It's BACONNNN!!!!!" Bacon is a staple in our household. As long as you have bacon you can make a killer meal without many other ingredients. Carbonara is quick fix when all you have is bacon, eggs, and dried pasta. Kim Chee Bacon Fried Rice (again 3 ingredients are staples in our house). How about bacon waffle sundae using those eggos in the back of the freezer? Toasted Eggos, bacon, ice cream and real maple syrup. okay... getting sidetracked again. Anyway, Bacon didn't quite fit the bill and hundreds even thousands of bacon blogs are out there already.
Finally I settled on "The Norwegian Korean." As I mentioned before I was adopted. My adopted family is norwegian and so are the in-laws. Pickled herring, lefse, smoked salmon, swedish meatballs, kringla, etc. etc. have been even more previlent than kim chee in my upbringing diet. My in-laws don't really care for kim chee - they can't get past the smell. So in anycase I figured, well that's me in more ways than one. I am 100% korean. And 99.9% norwegian. just minus the blue eyes and blond hair.
So what is this blog for? Oh, I dunno. My own personal diary to start. We'll see where it goes.
posted by H. at
1:44 PM
1 Comments:
Very fun, Sarah!!!
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