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mongo_jones

Member Since 01 Aug 2004
Offline Last Active Today, 06:41 AM
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Topics I've Started

korean food in london/england

10 January 2019 - 05:47 PM

i'm not sure how often this thread will be added to but it seems better to have a catch-all thread than one for sorabol, a korean restaurant in new malden. new malden is in the kingston-upon-thames borough and is apparently the korean capital of london, england, and possibly even europe. it's as close as london has to a koreatown. we ate there with the friends we were staying with in kingston in june and found it to be quite creditable. herewith my brief writeup on the blog.

 

from an impressionistic survey (i.e wandering and taking buses on the streets of london) it does not appear that korean restaurants are a big thing in the city. we saw some in touristy areas but that seemed to be it. accurate/inaccurate impression?


bombay and delhi, december 2018

09 January 2019 - 03:54 PM

i was in india for almost three weeks after my hong kong sojourn, spending five days in bombay and then two weeks in delhi. i ate every meal out in bombay as i was staying at a hotel--some solo, most with friends/people i was meeting with for work. my first meal report is from a true bombay food institution, swati snacks. this is a gujarati restaurant that underlines how complicated the traditional/contemporary binary is with indian food, especially gujarati food.

 

swati-snacks-panki2.jpg


hong kong, december 2018

01 December 2018 - 10:35 PM

it is 6.30 am in hong kong. i've been up since 3.30 am. having nothing to do, i put together a slideshow of some pictures from my first day here. you are welcome. (warning: includes head of recently dispatched pig). now i will try to go back to sleep.


a question about temperature

05 November 2018 - 04:17 PM

so, i recently adapted a madhur jaffrey carrot cake recipe to make it closer to north indian carrot halwa. the cake was a success but i have a question about something i did out of laziness:

 

the recipe calls for the cake to be baked at 350f. however, i had previously been roasting squash at 450 and when that got done i didn't want to wait around for the oven to come down to 350. i slung the cake tin in at 450, lowered the oven temp to 350, and just kept testing to see when it was ready.  it probably took about 20 minutes to come down to 350 and the cake was ready at about the 55 minute mark and the results were good. and no, the top was not burned and the cake was not dry (my adaptation makes for a much moister cake than the original).

 

but as a novice baker i have no idea if it would have been even better if baked throughout at 350. though again given how much more liquid my batter was (uh huh huh huh) than the original i'm not sure if it would have come together as well at the lower temp for the whole time. i'm also curious about whether it is at all common to do this sort of "start at a high temp and come down as you go" baking.

 

thoughts?


brown rice: a question

04 October 2018 - 05:07 PM

in an attempt to get my triglycerides (and general lipid) profile under control i have, among other things, cut down on refined grains. i have all but eliminated white rice from my diet and have begun to enjoy brown rice (which i make by the saveur method with some extra soaking). but i have a nagging question that i cannot seem to get answered (have not talked with a dietician). here is the question:

is brown rice affirmatively good for you? or is it the case that if you have to eat rice, brown rice is much better than white but really it's better if you don't eat too much rice of any kind? 

 

i guess that's two questions.