Kim Bap Nara Translated

Orange cheap Korean fast food store.

So Kim Bap Nara are the orange restaurants.
Great as you can eat alone. Something seldom you can do in Korea most places you need two people to eat. A good blog on korea "Maryeats"
Translates it here
http://maryeats.com/2006/11/16/kimbap-nara-menu/
Enjoy

Camera

So it is I just had to do it. I bought a new camera.

Its an Olympus sp 56ouz .Its a neat little camera. It was 370 000 in Homeplus and there were nice to give me a case, 2 gig memory card, rechargeable batters and charger .
I LOVE SERVICE

"Coated Chicken and Mushrooms" Sandwich

Hi,

Again, from Jackie's kitchen:

BOCADILLO DE PECHUGA DE POLLO REBOZADA y CHAMPIÑONES ("Coated Chicken and Mushrooms" Sandwich):





Yummy yummy!

Roasted Ribs!

Hi,

COSTILLAS ASADAS CON HIERBAS PROVENZALES de Jackie(Jackie's Roasted Ribs with Provenzal Herbs)





Thanks Jackie!

Drew and Paul sitting in a tree

June 4

Finally!
All the rumors turned out to be true. Drew Nieporent is going to reopen the space that once was Montrachet with Paul Liebrandt doing the food.
Of course Drew gave an exclusive about the restaurant to The New York Times for its Wednesday food section, and the release landed in my own e-mail box at 9:33 this morning.
But in case you don’t want to read the Times, here are the basics: The restaurant will be called Corton, and they expect to open it at the end of Summer. If memory serves correctly, Mr. Nieporent tends to open his restaurants more-or-less on time, and I know that Mr. Liebrandt was ordering sous-vide equipment as early as last April.
According to the press release, Corton’s food will be “modern French.”
The name, like “Montrachet,” is a wine region in Burgundy. Cute.
It will feature a tasting menu and a three-course prix-fixe menu.
It will have 70-seats and be designed by Stephanie Goto, who also “collaborated” on Morimoto and Monkey Bar in New York, the release said.
For back story on all of this, please click here.

And just a bit more background on Mr. Liebrandt: The 32-year-old cut his teeth early on in London, working for British bad-boy chef Marco Pierre-White, now 47, who inspired a generation of genius-jerk chefs in the UK, the most famous of whom is 41-year-old Gordon Ramsay.
In New York Mr. Liebrandt worked as David Bouley’s sous chef at Bouley Bakery when it got a four-star review in The New York Times, and soon after that he left to work at Atlas.
When I first interviewed Mr. Liebrandt he invoked the name of molecular gastronomer Pierre Gagnaire as his inspiration (he didn’t use that term, which had not yet come in and then fallen out of vogue). In today’s Times story he tells Florence Fabricant that the chef he currently admires is Michel Bras. I don’t think I would be over-interpreting to say that he’s trying to get away from his reputation as a kooky chef whose food shocks more than it delights. (I’m not saying he deserves that reputation, I’ve always liked his food).
Mr. Liebrandt also has a reputation of being, well, cut from the same cloth as Ramsay and Pierre-White in terms of temperament. It will be interesting to see how he and Drew get along.

Stockholm is where the heart is

There are no ugly people in Sweden. Nobody is overweight and no-one is badly dressed. Swedes seem to exude an understated grace and style with an effortless and genteel humility not present in cities that are equally modish. Rome immediately springs to mind, which somehow manages to offset its intrinsic panache with a self-congratulatory air. In the formal side of the city, the men all look as if they have been dressed by Ralph Lauren with narrow cut suits and perfectly folded pocket squares. Clean cuts and jutting jaw lines make way for quirky plastic sunglasses and leggings in Södermalm, the beating Boho heart of the city just south of the old town. I imagine it is what the inside of Agyness Deyn’s head looks like, it really is that cool. In between, there is a beautiful clean city with an abnormally low crime rate, few homeless (official figures estimate that there are about two but I managed to count at least six) and a bracing freshness from the clean sea on which the Stockholm archipelago sits. To give you an idea of just how clean this water is, anyone can pitch up with their fishing rod – no licence required – and catch salmon and sea trout which they are free to take home and eat. There are areas of peaceful greenery (over 2/3 of the city is greenbelt and there are a massive 38 parks) where Stockholmites take a lunchtime respite from the buzz of the workplace, there are over 100 museums and art galleries and countless bars. Restaurants serve food from all the far flung corners of the world, hardly surprising considering that the Swedish culinary heritage is somewhat limited, delicious but limited, thanks to the harsh long winters and the inability of the frozen land to yield substantial crops for a vast proportion of the year. It is a liberal, easy-going city where recent immigrants seem to exist happily alongside the Nordic residents.


Can any city be so absolutely utopian? Of course not. All this glorious perfection comes at a price. A painfully, almost prohibitively expensive price. Everything is about 25 per cent more expensive than we would perhaps be used to. It’s like the entire country is a branch of Waitrose. Every time you are presented with a bill there is a frisson of surprise, a thought they may have got it wrong then a realisation of where you actually are resulting in a shrugging of the shoulders and peeling off another wodge of bank notes from a rapidly decreasing stack. But with such effortlessly beautiful people around you begin not to care and almost feel obliged to pay over the odds to compensate for your own inadequacy: ‘sorry for sullying your country, have some more krona.’ Don’t get me wrong, the Swedes are friendly and welcoming but being surrounded by so much blonde hair and well-fitting clothes is certain to bring on a slight self-consciousness in anyone. And I’m even half Swedish so I dread to think how the average Iowan or Japanese tourist must feel.

There will be more of the food later, I just think it is important to contextualise and create a sense of mise en place before launching headfirst into herring and knäckerbröd so this is little more than a gentle introduction and brief summary of our first meal in this Hythlodayian paradise. We had hot dogs. In fact we had four hot dogs. The first was good (a kokt korv – boiled sausage) but lasted approximately four seconds so we had another of those before moving on and venturing towards the old town where we passed another street vendor selling similar wares. For reasons of comparison we chose the grilled variety this time which proved to be far superior. Just to make sure, we had another to galvanize our opinion. I should also add that we had not eaten a thing since 6am that morning and as it was fast approaching 6pm we felt justified in indulging in some vaguely gluttonous behaviour. Somehow, I think the Swedes may not have approved.


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