Comments on: Local Seoul food http://marriedwithdinner.com/2009/07/14/local-seoul-food/ The continuing adventures of a couple of San Francisco food dorks Wed, 15 Feb 2012 05:51:48 +0000 hourly 1 http://wordpress.org/?v=3.2.1 By: maggie http://marriedwithdinner.com/2009/07/14/local-seoul-food/comment-page-1/#comment-88465 maggie Thu, 23 Jul 2009 15:41:12 +0000 http://marriedwithdinner.com/2009/07/14/local-seoul-food/#comment-88465 This sounds like a great combination. Kogi is all the buzz these days but no reason not to make them yourself! This sounds like a great combination. Kogi is all the buzz these days but no reason not to make them yourself!

]]> By: Anita http://marriedwithdinner.com/2009/07/14/local-seoul-food/comment-page-1/#comment-88453 Anita Tue, 21 Jul 2009 22:53:05 +0000 http://marriedwithdinner.com/2009/07/14/local-seoul-food/#comment-88453 Thanks KL -- it was napa cabbage I used in both kimchi attempts, as shown in the photo. You can click on any of the pictures to see them larger. Thanks KL — it was napa cabbage I used in both kimchi attempts, as shown in the photo. You can click on any of the pictures to see them larger.

]]> By: kimchee lady http://marriedwithdinner.com/2009/07/14/local-seoul-food/comment-page-1/#comment-88451 kimchee lady Tue, 21 Jul 2009 20:45:06 +0000 http://marriedwithdinner.com/2009/07/14/local-seoul-food/#comment-88451 sorry, i noticed you mentioned napa in your recipe, but the one in the photograph doesn't appear to be. sorry, i noticed you mentioned napa in your recipe, but the one in the photograph doesn’t appear to be.

]]> By: kimchee lady http://marriedwithdinner.com/2009/07/14/local-seoul-food/comment-page-1/#comment-88449 kimchee lady Tue, 21 Jul 2009 20:42:12 +0000 http://marriedwithdinner.com/2009/07/14/local-seoul-food/#comment-88449 the "dry and funky" might be caused by the variety of cabbage you used-- it's too leafy and not enough "ribs" to release moisture while you give it the soaking brine bath. the next time use "chinese cabbage," or, i guess it's called "napa style"? it's oblong in shape, white and pale green. the “dry and funky” might be caused by the variety of cabbage you used– it’s too leafy and not enough “ribs” to release moisture while you give it the soaking brine bath. the next time use “chinese cabbage,” or, i guess it’s called “napa style”? it’s oblong in shape, white and pale green.

]]> By: Anita http://marriedwithdinner.com/2009/07/14/local-seoul-food/comment-page-1/#comment-88423 Anita Thu, 16 Jul 2009 21:35:36 +0000 http://marriedwithdinner.com/2009/07/14/local-seoul-food/#comment-88423 Hi Cookie -- Did you look at the resources at the bottom of the post? Presuming you did, I'll elaborate: Our avocados are Gwen variety from Will (Brokaw Nursery) at FPFM -- they're grown in Soledad; his other varieties are from Ventura, I believe. Their location is 125 miles from the market, says CUESA, so I guess we're 25 miles over the line (which I'll take, given that there's not a closer source that I'm aware of). The corn tortillas are from Primavera, made in Sonoma = 50 miles (hmm, do I get credit for those 50 miles I didn't use?) Can't wait to get the foolproof kimchi recipe. Send it over! Hi Cookie — Did you look at the resources at the bottom of the post? Presuming you did, I’ll elaborate:

Our avocados are Gwen variety from Will (Brokaw Nursery) at FPFM — they’re grown in Soledad; his other varieties are from Ventura, I believe. Their location is 125 miles from the market, says CUESA, so I guess we’re 25 miles over the line (which I’ll take, given that there’s not a closer source that I’m aware of).

The corn tortillas are from Primavera, made in Sonoma = 50 miles (hmm, do I get credit for those 50 miles I didn’t use?)

Can’t wait to get the foolproof kimchi recipe. Send it over!

]]> By: cookiecrumb http://marriedwithdinner.com/2009/07/14/local-seoul-food/comment-page-1/#comment-88422 cookiecrumb Thu, 16 Jul 2009 21:28:09 +0000 http://marriedwithdinner.com/2009/07/14/local-seoul-food/#comment-88422 How is it that your avocados and corn tortillas are 100-miles local? I'm desperate to know! Now, lissen, Anita. I am going to get you Sandor Katz's kimchi recipe. It's no fail, and trust me, I can really f*** up homemade kimchi. Your tacos sound insane! Want! How is it that your avocados and corn tortillas are 100-miles local? I’m desperate to know!
Now, lissen, Anita. I am going to get you Sandor Katz’s kimchi recipe. It’s no fail, and trust me, I can really f*** up homemade kimchi.
Your tacos sound insane! Want!

]]> By: Anita http://marriedwithdinner.com/2009/07/14/local-seoul-food/comment-page-1/#comment-88416 Anita Tue, 14 Jul 2009 21:38:37 +0000 http://marriedwithdinner.com/2009/07/14/local-seoul-food/#comment-88416 Kristina: Don't be squeamish! If you like salt-fermented veggies (like kosher pickles and sauerkraut) and you like spicy food, you will love kimchi -- there's not really anything exotic or oogy about it! :) Kristina: Don’t be squeamish! If you like salt-fermented veggies (like kosher pickles and sauerkraut) and you like spicy food, you will love kimchi — there’s not really anything exotic or oogy about it! :)

]]> By: Kristina http://marriedwithdinner.com/2009/07/14/local-seoul-food/comment-page-1/#comment-88415 Kristina Tue, 14 Jul 2009 21:31:34 +0000 http://marriedwithdinner.com/2009/07/14/local-seoul-food/#comment-88415 Anita - these sound fantastic. I've never actually had kimchi but I've always wanted to try it. Our local market sells it but I've always been a bit squeamish about it for some silly reason. I think I need to suck it up and dive in. Anita – these sound fantastic. I’ve never actually had kimchi but I’ve always wanted to try it. Our local market sells it but I’ve always been a bit squeamish about it for some silly reason. I think I need to suck it up and dive in.

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