Hi, this is Dave. This summer Dorothy is off in Montana having a grand culinary adventure. She’ll be posting about that at some point, but until then, I thought I might share some of the cooking I’ve been doing at home.
For the last several weeks YouTube has been tormenting me by recommending videos of Korean street food, notably egg bread or gyeran bbang (계란빵). It looked easy enough, so this past weekend I thought I’d try making it at home. I dug up a recipe and, well…
.I think it turned out pretty well! Some quick notes:
I halved the recipe, which they estimated would make three servings, but I only got two servings out of it. So either I overfilled my muffin pans, or the recipe writer used a smaller one.
The bread is yummy but has the taste and consistency of cornbread. In a pinch, you could probably use a box of Jiffy and save yourself some measuring.
I’m not always a huge fan of egg whites, so I used a technique I saw in one of the videos and lightly scrambled the egg in the tin. It worked pretty well, but I still had some big areas of white in the final muffins. Next time I might just scramble them more thoroughly in a separate bowl and pour them over.
I used a slice of processed cheese because that’s what the recipe calls for – I wound up with about half a slice in each tin. Next time I think it would be better to go with shreds to get more even coverage.
I par-cooked the bacon because I have a feeling Koreans might like it chewier than I did. It helped, but I have a feeling I would have been even better off using par-cooked thin-sliced bacon.
In the end, was it a huge taste sensation? No, not really. It kind of tasted like a bacon and egg biscuit from McDonald’s, and don’t get me wrong, those are great but they’re not exactly exciting.
You could probably improve the flavor by seasoning the egg, or by using spicy cheese. Or maybe by brushing some gochujang on the bacon real quick before you take it off the grill.
Well, guess I know what I’m making for breakfast next weekend…
In the spot where the Sahara used to be is the SLS Hotel and Casino. We had driven to a kitschy tourist spot across from the hotel to get a tee for Dave. Looking across I saw the big beautiful picture of Jose Andreas. Later that evening drove up and parked with the valet, something I recommend you always do in Vegas (just remember to tip them a buck). The casino is nicely decorated in a modern style. The dealers all had monkeys on their backs. Literally. We arrived at the host stand and were shown to our table. Once I saw the layout of the restaurant I requested a table near this… Of course I wanted to be seated near the grill I want to get as... READ MORE
I used to live in Las Vegas, but I left in October 2000 for the humidity of Austin, Texas. For me this trip was about reconnecting with my past, being re-inspired, and shaking me out of the funk I’ve been in lately. This was the first flight I’ve taken in ten years, and it wasn’t that bad. I flew out early and came back late. After getting my rental (Dollar Rental kicked ass, super friendly and helpful) I promptly left the rental facility and got lost. I was unconcerned due to the grid of Vegas, so I drove around and ended up at my first destination. Yes, Jack, the fast food joint formerly known as Jack in the Box where I proceeded to have onion rings and one of the basic tacos. ... READ MORE
Chow is the sister restaurant to East, which I talked about yesterday. The food is a blend of Southern American and Chinese cuisines, which is an odd but appealing combination. I slacked off and took a picture of the host station from my seat. Behind that podium is a table holding chopsticks, flatware and menus, and dangling underneath was a Chinese dragon puppet. And floating above us… I loved the decor and atmosphere. The Chow sign was a little bit to my left. The menu comes on a clipboard. Our lovely waitress let me keep mine. (The menu, that is. Clipboards cost money.) I started off my meal with the riblets, garnished with scallion and a grilled lime. First off. Grilled lime is amazing. You barely squeeze the lime to... READ MORE
I’ve been a huge fan of Anthony Bourdain ever since i first laid my eyes on Kitchen Confidential. On one of the episodes of his CNN show he took a trip to Las Vegas, and when I took a trip there last week with my gal Andrea I used that episode as guide (Though I had to have some junk food at Jack in-the-Box and Del Taco) One of the places he stopped by was a restaurant called Eat. When you walk in to Eat the first thing you’ll notice is how dark it seems. It’s actually well-lit, but not excessively so, which keeps it cool in the arid heat of Vegas. Then you get hit by the smells – fresh squeezed orange juice, sweet and acidic and a little pulpy,... READ MORE
On February 14 we went to a revamped restaurant – the former Grit and Grace, now “G&G Noodle Bar.” We had been there previously for a lovely brunch, and this dinner exceeded expectations. They had a number of interesting drinks: cocktails,wines, beers, local cider, even a home brewed ginger soda. The flavor was intense but lovely. I had the “So Wrong, it’s Right” (Sauza blanco, creme de casis, Cynar, lime and dry cider). They offered 5 different types of dum sum. I picked the tuna which was presented in a rose design. It was tasty and lovely to look at, though I think they should have concentrated on intensifying the flavors more. Other choices included a pork belly slider and kimchi. The G&G roll was made with spicy tuna,... READ MORE
A few weeks ago I wanted two things for our date night. One was sushi the other was to walk down the street to Betsy’s for their yummy ice cream. It was a perfect summer evening with a bright blue sky and the heat of the day was dissipating into the cooler dusk. Walking into Betsy’s just makes me think of a proper ice cream parlor and the smells of my youth. The happy times with my family getting a scoop or a sundae or splitting a banana split. I liked the tables covered with chalkboard paint with chalk available to write on them. The paint markers make it easy to see what flavor is what. Aww nuts, and other assorted toppings. I had the Blueberry cheesecake with... READ MORE
There was an event in Pittsburgh this past weekend, Picklesburgh. A fun idea celebrating one of the best culinary treats to be a mainstay here. Pickles. It was the first time in about 4 years that Dave and I really walked around Dahntahn since my broken foot. It reminded me of all the fun events we used to go to back when we were dating. It was an awesome evening out. Walking around the CRUSH of folks on the bridge for Picklefest to meandering around heading towards the restaurant, Tako. I snagged reservations for 9:30 pm, I am fond of eating early or late at new restaurants and try to avoid the normal meal time insanity. It was evil and humid with the promise of bad storms in... READ MORE
This is a new place on Carson Street in Pittsburgh. It has been open a few weeks now and I am quite taken by it. They are on Facebook too. See here The menu is nice, simple and scrumptious. The only taco I have not tried is the veggie one. I love LOVE the carnitas. the best I have had east of Texas. The decor is nice. Good vibe. It is also very small in there, a squeeze if you will. The Chef, why do we always pose with our knives? We went on the weekend and met another brother. So jealous of the bright chef coat he had on. Not that it is needed but you have a choice of hot sauces, you can also ask for... READ MORE
After the first round of appetizers, water was refreshed and the next set of plates were gracefully placed in front of us. Sea Trout Ultra rare smoked sea trout; pickled red onion citrus-miso emulsion, there was also a potato chip on top. Sea trout is an American fish from shallow flats/brackish waters. It is not actually a trout but a member of the bream family. It has a light delicate flavor even though the color reminds one of salmon it is not oily. It was a delicious dish.Peekytoe Crab Warm Peekytoe Maryland lump crab; shaved heirloom cauliflower, mustard emulsion. This was my personal favorite dish of those that I ordered including my dessert. The crab was sweet and light in flavor. the cauliflower added a nice flavor but... READ MORE