- Foods like kimchi, shabu shabu and bibimbap are holding gaining in popularity as the Korean food craze continues
- Echoing the above article, Craig LeBan shares his favorite Korean dishes, especially the marinated beef ribs
- Shira Kamm joins the growing number of Pennsylvania's women farmers
- It's official: Philly residents are alkies
- Inquirer Columnist officially runs out of things to write about; goes on weird rant/rave about eggs
- Newbie restaurant Osteria was nominated for a James Beard Best New Restaurant Award
"kimchi" news and stories
So here's my question for all of you. What's that one food item without which your Thanksgiving is not complete? Your staple food that has to be on the table or the meal just can't go forward. It doesn't have to be traditional or even cohesive with the meal, but somehow brings everything together for you. Me, it doesn't feel like Thanksgiving until I've had a little nibble of crispy turkey skin and a glass of sparkling apple cider. Over at the Epi Log, Esther Sung writes about how there needs to be a dish of kimchi on the table for Thanksgiving to feel rounded and satisfying for her.
Share your favorites, your quirky side dishes and things that make your holiday feel special.
If yesterday's post on canning piqued your interest in food preservation, then you might want to check out this post over at Farm to Philly. Nicole took some of the Daikon radish that came in her CSA box, mixed it with ginger, garlic, Korean ground chile paste, salt, sugar and Swiss Chard and turned it into Kimchi. She skips out on the step in which you bury the jars underground for the Winter and instead just tucks them into a cool, dark place until the fermentation process is complete.
Health magazine has picked the five healthiest foods that you can get from five different countries. The list isn't complete, of course (I'm not even sure if these are the healthiest foods in the world), but it's a quick guide to the healthy foods that a few different countries have given us.
Spain has given us olive oil, Japan soy, Greece has given us yogurt, and lentils come from India. I've never had kimchi, from Korea, but that's on the list too. You can get recipes for each food at the link above as well.
So readers, what about the United States? What healthy foods have we contributed to the world? And no, Ring Dings don't count.
Tonight I dug it out of the cupboard for a midnight snack. The package bears an English transliteration at the top edge, "Kimuchi-kawahagi." This I take to mean kimchi-flavored file fish. I didn't find it homicidally spicy. The translucent slices of chewy fish had just enough red pepper flakes to cause a pleasant tingle. Each bite had a perfect balance of fishiness, heat, sweetness and saltiness: all of which spells drinking snack. Add to this a sprinkling of sesame seeds and soon I found myself with a half empty bag. I think I'll save the rest for another night.