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Tuesday, January 17, 2006

Comments

haddock

I am so there. Next time we're in SF the GM adn will be trying this. Korean food is a near necessity on our trips and this looks great.

haddock

I am so there. Next time we're in SF the GM and I will be trying this. Korean food is a near necessity on our trips and this looks great.

sam

thanks for the tip Brett. It sounds great. Now I jjust have to persuade Fred to eat outside of the box. His box. Well, you can guess what I mean.

Brett

Haddock, you can say that again...oh, you already did;-) I hope you have a good time.

Sam, good luck getting Fred outside of his sand box. Is that what you meant? I have to admit, I always pictured him older than that.

yoony

soon dubu is one of my favorite korean dishes. i like it nice and spicy with small bites of beef. its good hangover food too. one of the soon dubu houses in LA open 24 hours for the late nighters and such.

i have an unrelated question... i have a can of sardines but have no idea what to make with it. do you have any easy suggestions?

thanks!

vanessa

Yeah, things like soon dubu jigae have been part of the madre's anti-cold arsenal for years. When I was little, I would hate it when she made when I was sick—can't a kid just have a pop tart? Of course, you wisen up with age. And her soups and stews are what I crave. Soon dubu jigae will kill the coodies out of you. I even read an article that says kim chee might even kill SARS. Ha!

Brett

Yoony, welcome to IPOS. Checked out your LA blog and love it. You're so lucky down there when it comes to Korean food. You have so many options compared to SF.

Here's 2 quick suggestions for what to do with your canned sardines (hopefully from Portugal). First (from Prune in NY) serve them on Triscuits spread with mustard. Second (from Ferran Adrià by way of Paula Wolfert) marinate the fillets in a vinaigrette of sherry vinegar, olive oil and parsley for an hour. Then serve on toast (ideally grilled) brushed with vinaigrette and topped, in order, with thinly sliced avocado, sardines, and slivered scallion.

Vanessa, if my mom made me soon dubu jigae, I bet I would crave it too. Heck, I crave it now regardless. And kimchee too (I pretty much go for anything pickled).

yoony

thanks for visiting my site! :)

i checked the sardines and they are actually from france, and lightly smoked. still okay for the above recipes?

Marc

For East Bay readers, or those who like to visit Oakland, the Temescal District in North Oakland has a few "tofu houses" near Telegraph and 51st. I have been to Pyung Chang Tofu House (4701 Telegraph Ave.) a few times and find the tofu dishes to be delicious and warming.

Brett

Yoony, I'm sure the French ones are great. I think smoked sardines would work for both of the canapés.

Marc, thanks for the tip. There are so many great restaurants in the East Bay! I'll have to check those tofu places out in Temescal.

jen

Okay, Brett - I read you post at about 10 am yesterday and at 11.45 I was out the door on my way to My Tofu House ... I had never been there and never had soon dobu jigae. It was delicious! Thanks for the tip, and for the specific instructions. Had I walked in without reading this post, I would have ordered my old standby bibimbap ... fun to have a new experience. Thanks again!

missingesseff

My Tofu House used to be one of the very few restaurants my family would visit regularly (my mom has EXTREMELY picky tastes). Excellent chigae and their kal bi is pretty tasty. Too bad they don't have a liquor license cause beer seems to love Korean food.

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  • sar·dine (n) 1. a young herring or similar small fish. 2. a metaphor for the small and often less well-known ingredients, restaurants, farmers, and artisans that San Francisco-based chef Brett Emerson writes about in this website.
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