Korean Noodles

You wouldn't think there would much difference between any types of noodles. A noodle is a noodle, and containes flour salt and water, right? But I'm telling you, these noodles are spectacular and taste great in Asian dishes as well as Italian. Seriously, they didn't pay me to say this either.

From the Eunsung website:

Manually stretched into fine strips of noodle one by one and aged with devoted care in perfectly pollution-free conditions in an effort to revive the genuine taste of old hand-stretched noodle, this is high-protein-contained handmade fine noodle with special make flour only used.

Kogi Taco Truck

This from CNN about Korean, Mexican fusion tacos, available only in a mobile restaurant that patrons have to wait in line hours for and can find only via twitter.

Cuisines of the Axis of Evil

Here's an excerpt from the intriguingly titled Cuisines of the Axis of Evil and Other Irritating States: A Dinner Party Approach to International Relations.

"While most folks recognize the power of food to bring people together, I notice most its power to divide. Many religions enshrine various forms of commensalisms, or rules that govern with whom you can eat and with whom you
cannot. In Hinduism, high-caste persons can't eat in the presence of those who are low caste, whose very shadow defiles the former. Many religions specify not only the animals that can be eaten but the ways in which those animals must be killed as a precondition for eating them and the means by which they must be prepared. This can seriously limit the number of people one can eat with."

You can listen to the entire excerpt on NPR's website here.

And here is a link to the authors Amazon blog. Not having posted since August 19th, Chris Fair is coming dangerously close to a knitwithcats award.

Adventure Dining: Knoxville

Knoxville is blessed to have not one, but TWO excellent Korean restaurants, in close proximity. Kaya Korean is known among its patrons for the delicious side dishes that come with each meal. Delicately prepared and served in little bowls, candied potatoes, sweet tofu, spicy bean sprouts, cucumbers, cabbage, and chicken (the selections are differnt each day) each come with its own unique flavor. The bulgogi and other Korean dishes are fairly standard. The flavors are not too exotic to frighten away the less adventurous diner.
On my most recent visit, the waitress praised the cooks talent in making the soup (which comes free with a meal)as being a very difficult recipe to make. The soup is a clear vegetable based broth served with a few floating scallions. I didn't find it particularly memorable.
The side dishes however, were memorable and my attempts at finding recipes to duplicate these seemingly simple little dishes have not yet been even close to successful. So in the mean time, I will have to continue to journey to Knoxville to enjoy them.

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