된장찌개 / Always / Cake
1. Last night's dinner: bubbling 된장찌개 straight from Julia's stove.
2. The marketing team assigned to the Always account sure knows the best time to bring a smile to a menstruating woman's face - in the middle of changing into a fresh maxi pad as she removes the paper lining from the adhesive wings. "Have a happy period."
3. Look at this cake from today's surprise farewell party. It was as though T's celebrations started on Sunday and hadn't stopped since. Robert Bennett, one of the top pastry chefs in Philadelphia, the former pastry chef from Le Bec-Fin who opened Miel Patisserie, created this carrot cake for the girl of the hour. The flowers weren't the standard buttercream blobs - they were handpainted candy flowers. Pretty. Check out the sheet music detail on the white chocolate ribbon. (On a side note, planning an event for 180 people is tiring, but worth it, even if 55 folks r.s.v.p. their regrets. If I were to ever transition into an event planning career, I could rock all my clients' worlds.)
Don't you just love the French phrase on the Always pads? Not quite an accurate translation...
ReplyDeleteHmmm...looks like diced jalapenos and cubed chicken. But as for a name, I am stumped. Is it some kind of white chili?
ReplyDeleteMy bad, Kel. A common transliteration would be doen-jang-chi-gae, although that information probably only stumps you even more. It's a stew made from a Korean soybean paste very similar to miso in taste, only fermented longer and therefore stronger in smell and taste. Think: sodium in a jar. Those are indeed peppers you see, and fresh cubed tofu, not chicken. When I make it, I can't invite people new to Korean food b/c it smells to the high heavens. It's potent stuff!
ReplyDeletejul, you're making my mouth water. can i have some chi-gae? i watched this korean tv special on doen-jang. they have schools for this stuff! like how to make it and cook it. there was a pot of doen-jang which was 100 years old, or something crazy like that. haha.
ReplyDelete