Tag: Asian Food

Contributor Post Created with Sketch. Recommended by Ricochet Members Created with Sketch. Colorful Korean Meal

 

Various forms of contemporary kimchi. National Institute of Korean Language [CC BY-SA 2.5]
Across the northern hemisphere, this is the time of year for harvest festivals. In Germany, Oktoberfest 2019 is in its final week. Two weeks ago, South Koreans celebrated ChuseokI claim no expertise in Korean culture or cuisine but have a few colorful memories of Korean food.

Start with green and white cabbage. Cabbage is preserved by fermentation, both in Asian and in Europe. In Korea, instead of sauerkraut, a mild dish, you get kimchi. Driving through the hilly Korean countryside north of Seoul, I noticed very large plastic sheets laid out on the sides of the road, near farming houses. They were covered, covered with small bright red chili peppers, laid out to dry. These would form the fiery base of the spices that separate kimchi from sauerkraut. There are many other possible ingredients, but you can usually expect orange carrots, green and white scallions, and white radish, ginger, and garlic.

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Recommended by Ricochet Members Created with Sketch. Of Peonies and Mongolian Beef

 

When my wife and I were first dating, she asked me, “What are you passionate about?” Since I didn’t know Jesus at the time, and I was smart enough not to say football, I answered as all men should if we are truthful about it.

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We had some tasty Vietnamese noodle soup on this cool evening. I used this paste in two or three quarts of water, added to taste–maybe about a quarter cup. I get it at our town’s local Asian store. Once the water in the stock pot boiled, I took it off the heat and covered it to […]

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