Hungarian Goulash

Hungarian Goulash

For more information check this out

http://en.wikipedia.org/wiki/Goulash

Usually served with sour cream and noodles . I don't have sour cream and I am Irish so Potatoes it is .

Ingredients

• Pork neck
• 2 medium onions, chopped
• 2 cloves of garlic
• 2 medium tomatoes, peeled and chopped, or 1 tbs. tomato paste
• 2 fresh green peppers,yellow or red
• Mushrooms I used Shiitake (mushrooms)
• 1 tablespoon Hungarian paprika powder
• 1 teaspoon ground caraway seed
• 1 bayleaf
• Ground black pepper and salt according to taste
  
  • water
  • Dash of cider vinegar
  • I also added a few black olives
  • 
    
  • I sauteed the onions and mushrooms. Then added all the rest to a pot and cooked in the oven at 200 c For nearly 2 hours .

100 THINGS YOU MIGHT LIKE TO TRY...

100 THINGS YOU MIGHT LIKE TO TRY...

So after reading the The Omnivore’s 100 ZenKimchi decided to make his own list of 100korean foods you got to try. So if you see food as your extreme sport you should try everything on this list. But personally I think food is to be really enjoyed without fear so I would advise against trying everything on this list as some of it just is not good.

1. Myeolchi Bokkeum (Stir-fried Anchovies)

2. Samgyetang (Ginseng Chicken Soup)

3. Bulgogi (Grilled Marinated Beef)

4. BulDalk (Burn-your-pants-off Spicy Grilled Chicken)

5. DalkBal (Spicy Chicken Feet)

6. Korean Fried Chicken

7. Dalk Galbi (Stir-fried Marinated Chicken and Veggies)

8. San Nakji, chopped (Semi-live Baby Octopus)

9. San Nakji, whole (Live Octopus)

10. Sundubu Jjigae (Soft Tofu Stew)

11. Juk (Rice Porridge)

12. Galbi (Grilled Short Ribs)

13. Galbitang (Short Rib Soup)

14. Shinseollo (Fancy Hot Pot)

15. Gobchang Gui (Grilled Beef Intestines)

16. Seng Gan (Raw Beef Liver)

17. Galbi jim
(Stewed Ribs)

18. Bossam (Steamed Marinated Pork with Lettuce Wraps)

19. Japchae (Clear Noodles Stir-fried with Pork and Vegetables)

20. Jaeyuk Bokkeum (Spicy Stir-fried Pork)

21. Kimchi Jim
(Stewed Kimchi with Tofu)

22. Ddong Jip (Chicken Gizzards)

23. Odeng/Eomuk (Street-side Fish Noodles)

24. Hoddeok (Stuffed Street-side Pastries)

25. GeiJang (Raw Fermented Crabs)

26. Hongeo (Fermented Skate)

27. Gochujang Samgyeopsal (Grilled Pork Belly Smothered in Red Pepper Paste)

28. Lotteria’s Shrimp Burger

29. Sae-u Kang (Shrimp Flavored “Fries”)

30. Doenjang Jjigae (Fermented Bean Paste Stew)

31. Cheonggukjang (Stinky Fermented Bean Paste Stew)

32. Boshintang (Dog Soup)

33. Seonji Haejangguk (Hangover Stew with Clotted Cow Blood)

34. Ddeokbokki (Chewy Rice Cakes in Spicy Sauce)

35. YukHui (Raw Beef Salad)

36. MiyeokGuk (Seaweed Soup)

37. Mae-eunTang (Spicy Fish Soup)

38. Nakji Bokkeum (Stir-fried Baby Octopus)

39. Ojingeo (Dried Cuttlefish)

40. Beondaeggi (Silkworm Larvae)

41. Golbaenggi (Sea Snails)

42. Jangeo Gui (Grilled Eel)

43. Jaratang (Turtle Soup)

44. Bogeo (Blowfish)

45. Sae-u Sogeum Gui (Salt Grilled Shrimp)

46. Deodeok Root

47. BindaeDdeok (Mung Bean Pancake)

48. Pajeon (Green Onion Pancake)

49. Bibimbap (Mixed Rice and Vegetables)

50. Boribap (Mixed Barley Rice and Vegetables)

51. Marinated Garlic

52. Patbingsu (Shaved Ice and Red Bean Treat)

53. Dotorimok (Acorn Jelly)

54. Naengmyeon (Chilled Noodles)

55. Makkoli/Dongdongju (Rice Beer)

56. Bokbunja (Raspberry Wine)

57. Soju (Rice Whiskey)

58. Andong Soju (Strong Rice Whiskey from the Andong Region)

59. Jogae Gui (Grilled Shellfish)

60. Haepari (Jellyfish)

61. Gyeran Jim (Steamed eggs )

62. Corn Ice Cream

63. Dolsot Bibimbap (Mixed Rice and Vegetables in a Sizzling Stone Pot)

64. Mandu (Stuffed Dumplings)

65. Ddeokguk (Chewy Rice Cake Soup)

66. Songpyeon (Stuffed Chewy Rice Cakes)

67. Hot Bar (Fried Fish Batter Street Food)

68. Shikhye (Sweet Rice Punch)

69. Any product with Green Tea in it (you should try eat at Boseong )

70. Gujeolpan (Nine-section Dish)

71. Yogurt Soju Cocktail (I like the fruit soju cocktail never had the yogurt)

72. Baechu Kimchi (Cabbage Kimchi)

73. Any Kimchi that’s over 3 years old

74. Baek Kimchi (White Cabbage Kimchi)

75. Shake-’em-up Dosirak

76. Mul Kimchi (Water Kimchi)

77. Oi Sobagi (Stuffed Cucumber Kimchi)

78. Ggakdugi (Cubed Radish Kimchi)

79. Sae-u Jeot (Salted Tiny Shrimp)

80. Myeongran Jeot (Salted Pollack Roe)

81. Changran Jeot (Salted Pollack Guts)

82. Ssamjang (Mixed Soybean and Pepper Paste)

83. Kalguksu (Hand-cut Noodle Soup)

84. Ramyeon (Ramen Noodles) in a Tin Pot

85. Entire Hui Meal (Korean style Sashimi)

86. Gimbap (Seaweed Rice Rolls)

87. Jokbal (Pigs Feet)

88. Sundae (Blood and Noodle Sausage)

89. Yeot (Traditional Korean Candy)

90. Naengi (Shepherd’s Purse)

91. Kimchi Jjigae (Kimchi Stew)

92. Budae Jjigae (“Army Base” Stew, traditionally including hot dogs and Spam)

93.Agu Jim
(Stewed Monkfish)

94. Haemultang (Seafood Soup)

95. Nurungji (Hot Water Mixed with Rice Scrapings in a Stone Pot)

96. Sujebi (Rustic Dumpling Soup)

97. Janchi Guksu (Thin Noodles in a Seaweed Broth with Condiments)

98. BungeoBbang (Goldfish-shaped Stuffed Pastry)

99. Raw Ginseng or anything with Ginseng in it

100. MakHui (Chilled Sashimi Soup)

I would like Gamjatang to be on this list .I don't think anything from Lotteria should be here. I think anything from a small country market should be here (from a town not bigger then 15 ooo people), its truly special to be involved it that. I would Also like to see goat and Duck. Maybe yukkaejang or anything with Korean mountain vegetable.

But after all that I am left with 85 . I do want to eat all the sea food stuff . Which I have been planning with some Korean friend. I have had eel at home many times . I have been eel fishing.

Not sure about eating cows stomach( I have done its not good) and the Liver but its not good and I think the liver is a filter I am not sure its really very good to eat raw.

Silk worm Larva stinks . I just don't want to eat something that smells that bad.

And steamed eggs should be ate while hanging out naked at the sauna .

Drive Lesson II

17 september 2008, rabu siang,

Akhirnya lulus juga tuh test tulis buat sim karimen...wiih...hari senin kemarin,pas test drive, gurunya kibishi banget, streng gitu...die cuman nyebutin rutenya aja, kita yg nyetir sndiri sambil ngomong sndiri, belok kanan, belok kiri, liat kaca, liat belakang wiih..pokoknya puyeng juga ga konsen kan nyetir nyambil ngomong..hehehe
untung deh goal juga tuh test.

Abis test drive, langsung disuruh ke lantai 2, buat test tulis...wih, mabok nih, langsung test begini, da teler, harus mikir lagi buat test tulis, yang soalnya bhs jep smuaaaaaa....dari 50 soal msti bener 45....bayangkannnn???
akhirnya pengumuman keluar....ternyata gw ga lulus...nyesek banget, kurang 1 point, cuman bener 44....wiiih, sebel banget deh.

Hari rabu berikutnya, g ikutan test lagi deh...akhirnyaaaaaa dengan susah payah, berhasil lulus deh...Thank God. uuhhhhh....pulang2 langsung teler deh...bner2 kayaknya otak diperes peres mpe titik darah penghabisannn...hehehhee
akhirnya dapet deh tuh sim karimen, berarti bisa latihan di jalan raya buat besok2nya...perjuangan masih panjanggg...helpp helpp..

Besok besok msti ganbatte lagi nih...buat test drive berikutnya...

to be continued

Sentir que te duele.

A veces escuchas algo, y sientes, sientes con tanta fuerza que te duele, quieres arrancarte los tímpanos y el corazón para dejar de sentirlo... Quieres gritar tan, tan fuerte que esperas que te oigan hasta tus antepasados, gritar al son de su letra, de sus acordes... arrancar ese nudo de tu garganta para espantar a los pájaros de más de cien kilómetros a la redonda...

Duele, duele mucho, pero no puedes dejar de escucharlo, no puedes dejar de cantarlo a gritos, entre susurros... sientes que te duele, y te gusta ese dolor.

afterparty afterparty

September 17

Summary for news hounds:
1) Will Godfarb’s moving to Bali.
2) Windsor? What Windsor?

“If you see me at Allen & Delancey, tell me to go home,” Rick Smilow said last night.
Rick’s the head of the Institute of Culinary Education. He and I were at the first afterparty of Starchefs’ “Rising Star Review,” which in New York is held at the end of the International Chefs Congress, which has become Starchefs’ flagship event. This year the Review was at the Museum of Natural History, in the Blue Whale room.
I kept meaning to go to the congress. I heard it was great this year, but, well, I have a job to do.
“Your job and the congress mesh!” Dave Arnold half-slurred at me. He’s the director of culinary technology at the French Culinary Institute and one of the nicest, coolest people in the New York food scene, and he had a point. In fact, I should have gone to the congress, which is a three-day event that gathers hundreds of chefs from all over the world to watch interesting demonstrations, engage in workshops, network etc., etc.
But deadlines take precedence over interesting demonstrations and bonding time with chefs, and I guess I’ve been having time management issues lately.
The afterparty was at the Royalton Hotel, where Rising Star Review attendees regrouped and drank.
Dave introduced me to Bob Truitt, who will be the pastry chef at Corton, the Paul Liebrandt-Drew Nieporent collaboration that’s scheduled to open in the former Montrachet space in a couple of weeks.
The name Bob Truitt rang a bell, and despite the late hour and quantity of wine drunk, I thought I’d remembered why.
“Hey, are you one of the guys rumored to be involved in The Windsor?” I asked him.
He clearly had no idea what I was talking about, but looking in my archives today, I discovered I was right, which means the rumor’s almost certainly wrong.
Poor rumor.
Bob worked under Will Goldfarb at Room4Dessert for a long time and he shared another rumor, which he stated as a fact, that Mr. Goldfarb is moving to Bali.
So I e-mailed Will today to ask if it was true.
“But of course", he said.
So, best of luck to the Goldfarbs. May your lawar always be delicious and the drunk Australian surfers behave themselves.
I guess he won’t be involved in The Windsor either.
The second afterparty, at Allen & Delancey, was starting at 1:30. That’s what Rick Smilow was talking about. I laughed at him, because I had no intention of going to Allen & Delancey. I have a day job.
Then I ran into George Mendes, who kissed me on the cheek for including his upcoming restaurant, Aldea, in The fall preview I wrote for The New York Sun.
Then he forced me to go to Allen & Delancey: He got me into a headlock — he had the strength of ten men! — and dragged me into a taxi.
Okay, he didn’t really. He said “let’s go.”
So I rode downtown with him and his wife, Bonna, a Cambodian-American from Jacksonville. So we talked about Cambodia during the taxi ride (her family left in 1970, phew!). Her name is Cambodian and means "goodness" in Sanskrit, reminding us how big the family of Indo-European languages is.
I worked my way through the scrum at the Allen & Delancey bar, where Alex Day was shaking his new cocktails, into the back of the restaurant where no one was drinking Carignan or eating anti-pasti. So Bonna and I dug in and were soon joined by George and many, many others, including a couple of chefs from Charlotte who helped me assess my dinner options for when I’m there for our Culinary R&D conference (Register now! I am not kidding, do it).
My boss, Pam Parseghian, politely expressed dissatisfaction at my tardiness this morning. She has a point.