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You are currently browsing the archives for the Seasonings category.



Archive for the 'Seasonings' Category

Ginseng and the children.

Thursday, April 3rd, 2008

This post started as a serious essay on the cult of health among Asians, Koreans especially. After some research, I decided it would be better as an essay on endangered plants like wild ginseng that have been harvested to near extinction by overzealous Asians obsessed with the supposed health benefits. People like my parents often […]

My great grandmother’s garam masalas. Or whatever.

Monday, January 22nd, 2007

I was asked about garam masala recipes after my post on Spinach Moong Masoor Dal, so I’ve decided to post the two recipes I use. Garam masala, ground “warm” spices, are generally used as a finishing aromatic touch much like ground black pepper is used in the west. Recipes vary from region to region, household […]

A recipe for cauliflower, potatoes, and abused friendship.

Friday, January 19th, 2007

Mush gets no respect. It’s one step up from gruel, rhymes with slush, and features a character who regularly dresses in drag. “Why is that man wearing a dress? And why do those Koreans talk funny?” (Wait, that’s M.A.S.H. Never mind.) Most of my favorite foods are mushy: smashed potatoes, mushy peas—it’s even in the […]

Thanks to you too, ocean.

Wednesday, November 22nd, 2006

To Americans in the U.S. and abroad, have a wonderful Thanksgiving. To the English, thanks so much for Maldon crystal sea salt. It’s quite lovely, both sprinkled on dishes and digitally magnified to an alarming degree. To everyone else, have an enjoyable day tomorrow, also known in my country as “Thursday.” I am thankful for […]

New Spice Girl: Sick Spice.

Tuesday, November 7th, 2006

My friend complained about morning sickness due to her pregnancy recently. That gave me an idea. I taste-tested combinations of nausea and gas-fighting spices (plus just plain delicious spices) to create a tea with complex flavor, tickling warmth, and stomach-soothing effects. It’s probably not accurate to call this a chai tea—I drew on Korean ginger […]