Results tagged “food”
Near the end of my trip I started to tell my friend Iris my list. "It's funny that none of these American foods are actually from America," she began. Of course I had anticipated her attack and had only said that I personally associate these foods with America, but make no claims as to their actual ethnic associations or origins. She backed down in fear and took another nibble of the fried Oreo we were sharing at the feast of San Gennaro.
Highlights:
I very nearly finished the week off with a McBurger at the airport but backed down at the last minute and took a sleeping pill and a couple of Nyquil instead. This was far more effective, and left me with the same amount of slobber on my face but with the addition of six hours sleep. Back in London, dreaming of double-stuff Oreos.
Unfortunately, I don't live in Los Angeles (thank you, christ), so I had to make them myself. I've been penpalling with Jennifer of the EatDrinkTalk cooking school (read: I've been harassing her via email) and with her enthusiastic encouragement, decided to give it a go. Results below:

The picture doesn't do it justice because I still haven't read my effing camera book. This was one of my favorite meals ever. I made it with spicy pork, seasoned cucumbers, kimchi, seasoned green onions and seasoned soybean sprouts. However, I think almost any combo of Korean BBQ meat and banchan would be delicious. Beef bulgogi with kimchi and radish? Savage. Galbi with spinach and kimchi? Deadly. I think you'll have to include kimchi in everything if you want to be safe.
Recipes:
Spicy Sliced Pork aka Daeji Bulgogi
1. Combine the sliced pork with the chili paste, sugar, garlic, ginger, soy sauce, sesame oil and onion, if using. Let marinate for appoximately 30 min. (You can also throw in some mashed Korean pear to help tenderize the meat, if you're feeling up to it.)
2. Stir-fry the meat until thoroughly, usually around 5 to 7 minutes. Add black pepper if needed. add green onion, if using.
Banchan: Seasoned cucumbers, kimchi, seasoned green onions and seasoned soybean sprouts. Most Korean side dishes are seasoned with garlic, salt, sesame oil, red pepper and rice vinegar. I'm not going to put recipes here because they are super easy and all over the internet and none of you are going to make this anyway. If you do want to make anything, check out my favorite Korean cooking site: Maangchi
And if you're really all into my Internets, the good people at YTMND have sponsored a discofinger contest. Remind yourself of what discofinger is again, and get cracking.
Lina: do you think i should make a separate blog about food
Lina: and just have this one about my misery
Patrick: no
Patrick: just add more misery
Patrick: more misery and a pinch of sage
I've been debating this one because I get the sense that the majority of the people on here who find me through foodie sites probably don't want to hear about my ongoing struggles with clinical depression and shitty boyfriends, but loyal readers of the site don't really have any interest in Vietnamese sandwiches.
So what's a girl to do? New blog? Old blog? More food? Less food? More depression? Can't offer you any less, 'fraid to say.

A meat stand in Spain.
So here I am, updating again. God, I'm good. Anyway, I still haven't posted much about my trip, so I am going to start with Barcelona. In Barcelona, there is a huge outdoor marketplace with hundreds of stands, teaming with people. A substantial number of these stands sell nothing but fish and meat, and the flies in the neighborhood are acutely aware of this fact.
I was feeling a little low by the end of my trip, when I was in Barcelona. I had already been away from home for two weeks, and as anyone who has tried to wrestle me out of my apartment for more than 20 minutes knows, this was quite a feat for me. The fact that it was about 6934 degrees didn't help much either.
So I did the only someone in my position would reasonably do, I bought copious amounts of meat.
Apparently the Spainards are really into ham. The guidebooks warned vegetarians that their requests for no meat in their meal would not rule out pork because, "That's not meat, it's ham." Ham in Spain is a separate food group.
So I started out by purchasing some of the ham of the black-footed pig. Then I set my sights upon some sort of other unidentified meat, which although unknown was still appealing in its own way. Unfortunately, I don't speak a word of Spanish except the ones I learned on the bus in middle school which consisted primarily of, "chinga tu madre," "puta," and "pindejo." I just pointed and waved Euros around like the maniacal American that I am until my hands were filled with rich, succulent, cured meats.
Cat, my vegetarian travelling companion for that leg of the trip had been uncharacteristically quiet during my meat frenzy. Finally she looked at me and said, "Lina, you know it's illegal to bring meat back into the States, right?"
My jaw dropped. Meat fell from my hands like rain. The ramifications of foreign meat's legality during the customs process hadn't even occurred to me. But it was too late to turn back now. I had bought the meat, and goddammit I was going to bring it home.

A midget buying meat in Barcelona.
After considering my options for a while, I decided to buy some salt cod to round off the equation and then dragged Cat through the city in search of Ziploc bags to keep my meat as sanitary as possible. For I had decided to give the meat as a gift to my Daddy (biological, not financial) who had the good sense to have a life-threatening emergency the day before I left on my trip. If anything would cure my father, it would be salted Spanish meats.
So I packed the meats in three Ziplocs a piece, and then smashed them into the very back of my now humongous backpack. I was going to have to make it through customs without letting on that I had a crapload of meat in my luggage. Inadvertently, I had become a meat smuggler.
On the plane, they passed out a customs form. I scanned it quickly and my eyes immediately lit upon 11(b).
11. Mark an X in the Yes or No box. Are you bringing with you:
b. meats, animals, or animal/wildlife products?
I looked around nervously, and left it blank. Finally, I turned to the businessman in the seat next to me, and said, "We don't actually have to tell the truth on these things, do we?"
He looked at me and said sarcastically, "I think that's the idea, actually."
My resolve strengthened, I checked "NO," and prepared to disembark.
I picked up my bag at the luggage carousal, and marched into the customs line, as nonchalantly as possible. It was only then that I noticed the officer cruising the line with a beagle who looked like it may have been trained to kill backpacking young people. Logically, I knew that the pooch's job was to catch drug smugglers. But how could a dog resist barking when he smelled delicious Jamon Iberico?
Luckily, my backpack was in the most logical place it could be, on my back, and the dog ignored it in favor of sniffing luggage closer to the ground. When I finally got to the desk I handed the clerk my form (which was filled with lies, of course) and stood there nervously as she tapped away at her computer. Finally, she looked at me and said, "I have one question for you Ma'am." I stood there apprehensively as she examined my paperwork again, and then finally looked up and said, "Well, did you have fun?"
Recent Comments
Don: "the heat of the meat" Lina, your cerebral brand of read more
Lina: Yes I did have fun, and that two-headed sheep was read more
stale79: It can't be illegal if it's spanish meat, it's the read more