This “Korean” salad is Korean by name but Russian by birth, and is most likely the Russian interpretation of something else that originated in East Asia. The history of this dish is largely based on oral traditions which are often conflicting. It’s still questionable if an ahjumma is even involved in the making of this dish.

In any case, I made it and fell in love with it. It’s dead simple to make and tastes great to boot. I even entertained the idea of stuffing it between two slices of bread and invited a slice of cheese and a runny sunny side-up to come along and made a sort  of grilled cheese with it - the end product was pretty darn good, to say the least.

“KOREAN CARROT SALAD” GRILLED CHEESE:

[ 5 big carrots + 3 cloves of garlic + 1 small onion + 1 tablespoon crushed coriander seeds + 3 tablespoon oil  + 2 tablespoon white vinegar + 1 teaspoon salt  + 1 teaspoon pepper + 1 tablespoon honey or 1 tablespoon sugar  + 2 tablespoon sesame seeds ]

In a small bowl mix coriander seeds, vinegar, oil, salt, pepper, and honey (or sugar). 

Slice the carrots into sticks or use a special grater to grate them into sticks. 

Peel and chop the onion and garlic. Put the carrots, onion and garlic into a big bowl. Pour the dressing over the carrot mixture and sprinkle with some sesame seeds.

Mix it well and let it stay for 15-20 minutes if you like your carrots a little crunchy, or 30 minutes to 1 hour to let it soften and absorb more of the flavor. 

Now you can eat the salad on its own or as a side to a dish and it’ll still taste delicious.

But I decided to put it between two slices of bread along with a slice of cheese and a fried egg and made a grilled cheese out of it.

Enjoy!

  6 months ago       149 notes
  food  carrot  salad  sandwich  grilled cheese  

Here’s a sneak peek at a post I’m working on.

  6 months ago       41 notes
  photographers on tumblr  

2kg of Mozarella and Parmesan, each? Holy cow!

I think I’ll need assistance in answering this question, so before I go around the wide interweb looking for recipes, any one have any ideas/suggestions? (drop them off in my mailbox and I’ll do a collective post, perhaps?)

(Thanks for asking!)

  6 months ago       6 notes

Rob Thomas - Little Wonders

  6 months ago       125 notes
  rob thomas  little wonders  meet the robinsons  

I opened my Tumblr mail during my procrastination study break and found that the wonderful Aina of Red + Black Apron has chosen my blog to be one of the recipients of the Laine Blogger Award. This award was originally intended for beauty bloggers but they realized that it would be for everyone’s benefit if this award is shared and extended to other sectors of the blogging industry.

The following are the rules with regard to giving out this award:

1. Link back to the blogger who awarded you

2. Blog about the award

3. Give the award to 5 other bloggers and let them know

Since I’m already done with the first two steps, let’s proceed to the last one. Although it took a while to decide, I’ve decided to send the awards out to these 5 bloggers (and since pictures speak louder than words, I’ve decided to let the pictures do all the talking) :

1. Cooking in the city:

2. Candid Appetite

3. Belly of Ecuador:

4. Anime Recipes

5. Behind the Food Carts

Enjoy!

  6 months ago       70 notes
  candidappetite  cookinginthecity  behindthefoodcarts  bellyofecuador  animerecipes  recipe blog  food blog  

PICKLE CHIPS:

[ 1/3 cup flour + 1 egg + 1 teaspoon Worcestershire sauce + 1/2 teaspoon garlic powder + 1 1/2 cups of Panko Japanese bread crumbs + 1 jar of sliced pickles, drained and patted dry with a paper towel + vegetable oil for shallow frying ]

1. Preheat oil to 350°F.
2. In a bowl combine the egg and flour to make a paste.
3. Add the Worchestershire sauce and garlic powder.
4. Dump in the drained pickle slices and coat evenly with the batter.
5. Pour the Panko bread crumbs in a shallow bowl. You can sprinkle some Cajun seasoning in here if you want to.
6. Coat each slices of pickle with the panko breadcrumbs. Press to coat evenly. 
7. Set coated pickle chips onto a baking sheet lined with parchment and place in the freezer for about 20 minutes. During this time you can prepare your dipping sauce (I made mine using honey mustard, mayonnaise and more honey).
8. Remove pickle chips from freezer and fry in batches, for about 5 to 6 minutes.
9. Drain onto paper towels and season with salt and pepper. Repeat until all the pickle chips have been fried. Serve immediately with your choice of dipping sauce.

Enjoy!

  6 months ago       622 notes
  food  pickle chips  pickle  photographers on tumblr  

Lady Antebellum - Need You Now

  6 months ago       30 notes
  get ready for the twist  lady antebellum  need you now  

Butterbeer (recipe)

  6 months ago       93 notes
  food  drink  butterbeer  dessert  halloween  harry potter  photographers on tumblr  

How do you feel about having butter in your soda? Because that is essentially what this is. You can substitute it for artificial butter flavoring, but if you can’t find any then I’m afraid it’s the ol’ clarified butter to the rescue. I did find the idea of buttery soda borderline repulsive at first, but I have to say that it’s not as bad as it sounds. It’s pretty damn good. Really good, actually, especially when you top it off with the buttery foam. I thought it was a little too sweet at first, but once you start sippin’ there’s no stoppin’ - it becomes strangely addictive. You have been warned.

On another note, right now the power is out and I’m writing this in my pitch black room with the aid of an internet USB modem. Tomorrow is Halloween after all, and I thought it’d be nice to post this up should any of you guys feel like trying it out.

***For the alcoholic version, you could add a dash or two of butterscotch schnapps to the recipes.

BEER FOAM (recipe from Feast of Fiction):

[ 6 tablespoon of sugar + 3 teaspon of vanilla extract + 1 cup heavy cream + 2 teaspoon of butter flavoring or clarified butter ]

Combine ingredients in a large mixing/Kitchen Aid bowl.

Mix or whip on a medium to high speed until you get soft peaks, this can take anywhere from 2-4 minutes.

And now to make the actual butterbeer(s). You can have them hot and/or cold, so let’s start with the one that takes a bit more work - the cold version.

Before we begin, if you don’t feel like going through all these steps, you can just buy yourself a bottle of cream soda (rumour has it that IBC cream soda is the closest to tasting like the real thing) and add a few drops of artificial butter flavour to it and stir. But, if you feel like working that elbow grease, here’s the how to:

COLD BUTTERBEER:

[ 2 cups granulated sugar + 1 cup water + 1 vanilla pod, split, or 1 to 2 tablespoons pure vanilla extract (to taste) + 4-5 tablespoon hot water + 2 liters sparkling water + 3 teaspoon butter flavouring or 2 tablespoon clarified butter ]

In a medium saucepan set over medium high heat, stir together the sugar, water and butter flavouring.

Once combined, bring the mixture to a bowl, swirling gently as needed (do not stir it again until you add the vanilla). Boil until the mixture turns from cloudy white to perfectly clear, and then to brown-ish, about 5-8 minutes. Remove from heat.

If using a vanilla bean, add it to the hot  syrup and allow to steep for about 15 minutes. If using vanilla extract, stir in 1 to 2 tablespoons of extract, as desired.

Allow the syrup to cool to room temperature.

To make butterbeer: Combine all of the syrup with 4-5 tablespoons of hot water to loosen it up and help it dissolve before adding the 2 liters of sparkling water.

Serve chilled topped with a few tablespoons of the foam.

The next version is the one that will warm you up. Perfect for the current season, I’m assuming. It has none of that fizzy soda taste so I don’t really know if you can call it butterbeer, but it’s still nice all the same.

HOT BUTTERBEER (recipe from Feast of Fiction):

[ 1 glass of milk + 1 tablespoon of Butterscotch Caramel (or to taste) + 1 tablespoon brown sugar (or to taste) ]

Mix all together in a pot on medium heat. Stir until drink is desired hotness.

Serve hot topped with a few tablespoons of the foam.

BEER FOAM:

[ 6 tablespoon of sugar + 3 teaspon of vanilla extract + 1 cup heavy cream + 2 teaspoon of butter flavoring or clarified butter ]

1. Combine ingredients in a large mixing/Kitchen Aid bowl.
2. Mix or whip on a medium to high speed until you get soft peaks, this can take anywhere from 2-4 minutes

COLD BUTTERBEER:

[ 2 cups granulated sugar + 1 cup water + 1 vanilla pod, split, or 1 to 2 tablespoons pure vanilla extract (to taste) + 4-5 tablespoon hot water + 2 liters sparkling water + 3 teaspoon butter flavouring or 2 tablespoon clarified butter ]

1. In a medium saucepan set over medium high heat, stir together the sugar, water and butter flavouring.
2. Once combined, bring the mixture to a bowl, swirling gently as needed (do not stir it again until you add the vanilla). Boil until the mixture turns from cloudy white to perfectly clear, and then to brown-ish, about 5-8 minutes. Remove from heat.
3. If using a vanilla bean, add it to the hot  syrup and allow to steep for about 15 minutes. If using vanilla extract, stir in 1 to 2 tablespoons of extract, as desired.
4. Allow the syrup to cool to room temperature.
5. To make butterbeer: Combine all of the syrup with 4-5 tablespoons of hot water to loosen it up and help it dissolve before adding the 2 liters of sparkling water.
6. Serve chilled topped with a few tablespoons of the foam.

HOT BUTTERBEER:

[ 1 glass of milk + 1 tablespoon of Butterscotch Caramel (or to taste) + 1 tablespoon brown sugar (or to taste) ]

1. Mix all together in a pot on medium heat. Stir until drink is desired hotness.
2. Serve hot topped with a few tablespoons of the foam.

Enjoy!

  6 months ago       611 notes
  butterbeer  dessert  drink  food  harry potter  halloween  

A crowd of mugs for the butterbeer post.

  6 months ago       21 notes
  photographers on tumblr