What a genius GUINNESS ads

In this cluttered world of creativity, there's always a room for new ideas. Having a role as an advertising Art Director, it's my responsibility to deliver an advertising campaign that is not a copycat and will try to make sure it's always new. Quite a very difficult task. So there's a truth in this poster above. I easily got it because I'm a MAC user for almost 10 years now. I think it's a clever poster.

Well these next poster series are my all time favorite award winning campaign. It's the new Guinness extra cold beer. Since I am a black beer drinker, there's no doubt that I wouldn't like this creative execution. I can relate. They say that black beer is best drink when cold. What more when extra cold? Loving it! Oh what if there's a honey in it too? Perfect! Now, I can still remember the last time I drank Guinness. It was July 18, 2008 and I was dying to watch "Dark Knight" the movie that day. Instead, I just went to Murphy's in Rufino street. I had a Guinness but wasn't able to finish the huge black beer mug. I was extremely grieving and sentimental at that moment and left the pub. I felt my pain as I walked on the street and took a glance at Rufino Tower. I hailed a cab and tears fell and I suddenly became furious and at that moment I felt that the life I love was already snatched by a thief.

Let me drink another mug and say Cheers! Good life is ahead...
Happy April Fools!!!

hugs,
joanie xxx

Seoul Eats Brings Us Rice Cake Competition

Image from here

Think of this as the Iron Chef for rice cake. The winner will not only get fame, they will also win 2,000,000 won. You heard me correctly. 2 million won. The Second Place winner will win 1 million won, Third Place 500,000, and fourth 300,000. Not bad huh?

For more Info Check out Seoul Eats here

Tteok (pronounced [t͈ʌk]) (also spelled ddeock, duk, dduk, ddeog, or thuck) is a Korean cake made with glutinous rice flour (also known as sweet rice or chapssal), by steaming. Normal rice flour can be used for some kinds of tteok. There are hundreds of different kinds of tteok eaten year round. In Korea it is customary to eat tteok guk (tteok soup) on New Year's Day and sweet tteok at weddings and on birthdays. It is often considered a celebratory food and can range from rather elaborate versions with nuts and fruits down to the plain-flavored tteok used in home cooking. Some common ingredients for many kinds of tteok are mung bean, red bean, and sweet red bean paste, Korean mugwort, jujube and other dried fruits, sesame seeds and oil, sugar, andpine nuts.

http://encyclopedia.vbxml.net/Ddeok

Image from here

If only I was still in the country for this I would so be there.
Here is a Video on how to make Rice cake
http://www.maangchi.com/recipes/gyungdan

My Favourite 송편

http://www.maangchi.com/recipes/songpyeon

http://www.kimchibulgogi.com/sweet-rice-powder-cake-recipe/

These Are really cute
http://mykoreankitchen.com/2007/02/02/strawberry-rice-cakes-for-my-valentine/

ordinary day

29th march 09, sunday - happy birthday eyann!
- met khairi [senior from mrsm langkawi] at mid valley.
- we watched '12 rounds' & he gave me a novel
'6 suspects' as a present for my result.
- 6 suspects is written by the same writer of slumdog millionaire.
- 12 rounds is not bad. i mean. i love action movies.
- and i love to c how genius the smooth criminal is.


30th march 09, monday -happy birthday aouq [faten's bf]
- i've got a teddy bear from my TTM
- and also a few souvenir from him.
- no class,free on monday. so just hu-ha with my TTM.


31st march 09, tuesday - happy bday salghee.
- i've got some keropok segera from emma. and it's FOC!
- as soon as i arrived college, i've been told that my class - canceled!!!
- lepak-ing at the nearest restaurant n then met TTM.


and. last night. i'm glad that i've no nightmare n sleep very well.
since last 3 nights, sy asyikkk mimpi ngeri!
seriously, 3 nights in a row. and. blh ingt dgn jelas mimpi2 tuh.
3 days in a row jgk sy bgn mengejut. skt kepale okay.
n semlm b4 tdow mmg sy basuh kaki dgn baikkk.
sy pasang surah yassin b4 tdow & bace 3 qul bnyk kali.
n tdow! gosh...lega gile dpt tdow dgn, better~

anyway. sy baru perasan. murah jgk rezeki sy kan?
mksdnye... sy masih dirahmati Allah kan? erm.
harapnye begitu. sy harap Allah syg sy lg.
bnyk sgt salah sy pd-Nya.
everyday. i've made a lot of sin.
huuu~~~ alhamdulilah

David Chang

David Chang is a noted American chef. He is chef/owner of Momofuku Noodle Bar, Momofuku Ko and Momofuku Ssäm Bar in New York City.^[1]
His Parents are Korean .
http://en.wikipedia.org/wiki/David_Chang

He taught English in Japan for a short while
.
His first restaurant and most famous Momofuku he see it as fast food.
http://www.momofuku.com/

Deluxe bo ssam dinner package from Momofuku.

Package 350 dollars for 8-10 people
Bo Ssam with sauces, Lettuce and rice
choose 4 seasonal Items
10 pork buns
cole slaw
sweet potato puree
brussels sprouts
azuli beans with bacon
kimchi apples
collard greens
Blondie pie

Bo Ssam is one of my favourite thing to call in on a Sunday
http://macs-foodkorea.blogspot.com/2008/06/bo-sam.html
http://macs-foodkorea.blogspot.com/2009/02/calling-in-bo-sam.html


Here he talks for an hour with Charlie Rose
http://www.charlierose.com/view/interview/9181


More Reading here -here
http://gothamist.com/2008/03/17/the_new_yorker.php

Chang opened Momofuku Noodle Bar in 2004 after having an epiphany: "Why can't I cook something simple? I'm not an awesome cook—I just want to make noodles." MacFarquhar writes, "The idea of Noodle Bar from the start was to take the humblest meal—a bowl of noodles, a pork bun—and, with a combination of obsessive devotion and four-star technique, turn it into something amazing."

http://newyork.seriouseats.com/2008/03/david-chang-as-he-opens-momofuku-ko.html

Mr. Chang was born in northern Virginia, where his father, an immigrant from South Korea, worked in the restaurant industry, eventually opening a restaurant. His family wanted Mr. Chang to go into law or finance, but he studied religion in college and graduated with no particular goal. In his early 20's, he lived in London, taught English in Japan and had a variety of jobs in New York, from bussing tables to working in the finance industry. Finally, he enrolled in culinary school. He worked at Mercer Kitchen in Manhattan, then got a job in the kitchen at Craft after agreeing to answer phones for a month. After two years at Craft, he returned to Japan and worked at a small soba shop, then at a restaurant in the Tokyo Park Hyatt, followed by a year at Café Boulud in New York. Saying he was ''completely dissatisfied with the whole fine dining scene'' and its pretentiousness, he decided to open his own restaurant -- working with his Momofuku partner and co-chef, Joaquin Baca.

http://topics.nytimes.com/top/reference/timestopics/people/c/david_chang_chef/index.html
David Chang Cooks With Marta Stewart
Here

Thanks for playing

March 31

For the past two weeks I've been asking Food Writer's Diary readers to guess about what percentage of Dunkin’ Donuts’ revenue comes from donuts.

Here’s how many of you guessed what:
12 percent: 10 (26%)
28 percent: 19 (50%)
53 percent: 8 (21%)
82 percent: 1 (2%)

The answer, according to recent information from Dunkin’ Donuts, is 12 percent.
So now you know.

Bury Black Pudding

Going back two or three generations, East Anglia is my ancestral home. My grandfather maintained that we could (loosely) trace our lineage back to that most famous nuisance Wat Tyler, leader of the Peasants' Revolt.

In that sense, since moving back to Cambridge, I've returned 'home'.

But I was born and bred in the North West. My accent may be softening (or non-existent) but I still feel an affinity for this part of the country.

There are a few culinary traditions that seem to be unique to the region: Eccles cakes (a flaky pastry cake housing a lightly spiced and tightly packed collection of raisins), Lancashire oven bottoms (a soft bread roll), chip barmcakes (said bread roll stuffed with chips and possibly a splash of thick gravy. Carb-tastic) and black pudding.



There are many variations of 'blood sausage': Spanish Morcilla, French Boudin Noir, or the Boudin Rouge from Louisiana. But the best come from the large Lancashire market town of Bury ('Buh-reh') just north of Manchester.

Made with pigs' blood, thickened with oats and pork fat, it is then spiced, stuffed into natural casings and steamed, transforming the colour from a vibrant red to the familiar black.

They are then left to cool before being sold in large slices or the famous horseshoe shape.

Before consuming, they must be cooked again either gently boiled or fried in a little butter.



Which is what I did this morning. Along with a couple of rashers of bacon and a fresh egg. Not the healthiest way to start the day but a hell of a lot tastier than a bowl of muesli.

For more calorific treats, follow me on Twitter.