I am getting rid of waste and here's what I've got. I live in Haebangchon and pick up would be preferable around there or Noksopyeong Station. Pictures of everything for sale can be found here.http://happylunatic.blogspot.com/2007/12/for-sale.html
email me at dnlgray@gmail.com
All prices are OR BEST OFFER. Spliff me all you want. I really don't care.
22inch LCD TV with video out. It has a swivel platform, it can be wall mounted, and you can even plug in your computer and use it as a second monitor. 225,000
iPod Nano 2nd generation 8GB Black 130,000
ipod shuffle 2nd generation 40,000
iPod sportwrap armband for ipod classic 8,000
http://www.dicimall.kr/i_product/pro_view.html?it_num=75896Here's a link to the specs about the monitor
Duplex hot water kettle 1.2 Liter 12,000
Bono Bass speakers 10,000
Ampac sling bag 12,000
Kensington white computer lock 10,000
G-combo vga upscan converter- play wii or PS2 on your computer monitor
10,000
Green Nara anion air cleaner 10,000
Gowoonsori computer speakers- free.
Tonight I'm going to be hosting a quiet New Years celebration. People would probably like to know what is on the menu. My theory on appetizers is that it should be able to be eaten with the fingers with minimal mess and disturbance of conversations. Appetizers should also have a liberally based theme. Also all of this should be done without breaking the bank.
The drink that everyone is aching for is gluhwien- the warmed mulled wine. I view gluhwein as a warm Sangria and I think the best food to mix with this would be "slightly Mexican."
I will make red bean with roasted tomato nachos, mango salsa, and roasted corn chicken enchiladas. I know it doesn't sound too exciting, but I will use fresh ingredients in order to jazz it up a bit. Plus, it will go nicely with the gluhwien.
I have been doing a recipe search for Gluhwien and one the first nugget of information I found is that it literally translate to "Glow Wine"- I think it is perfectly named. Here are the some of the recipes I found.
This is from ShanghaiExpat
The recipe I use is a little bit different than kilted-txn but is a tried and true recipe passed on through my family. Hmm...I cannot wait to drink this over Christmas!
3/4 cup water
3/4 cup white sugar
1 cinnamon stick
1 orange
10 whole cloves
1 (750 milliliter) bottle red wine
1. In a saucepan, combine the water, sugar, and cinnamon stick. Bring to a boil, reduce heat, and simmer.
2. Cut the orange in half, and squeeze the juice into the simmering water. Push the cloves into the outside of the orange peel, and place peel in the simmering water. Continue simmering for 30 minutes, until thick and syrupy.
3. Pour in the wine, and heat until steaming but not simmering. Remove the clove-studded orange halves. Serve hot in mugs or glasses that have been preheated in warm water (cold glasses will break.)
GERMAN GLUHWEIN
1/2 liter red wine
1/4 liter water
1 stick cinnamon
3 whole cloves
1/4 c. sugar
Boil water and seasonings for 5 minutes. Add red wine and sugar. Heat until hot; do not boil. Remove seasonings and serve hot in glass over a slice of lemon. Serves 4. Great on a cool October evening.
Wendy's gluhwein
Yummy recipe ready for winter service.
Serves Depends on how cold the weather is.
Degree of difficulty: Low
Cooking Time: Thirty minutes
You need:
2 Litres of Red Wine..(Claret, Cab Sav or Merlot)
1/3 Cup of Caster Sugar
3 strips of orange rind
3 strips of lemon rind
¾ cup orange juice
8 whole cloves
1 tea spoon coriander seeds
2 cinnamon sticks
Method:
Combine all ingredients in a large saucepan. Stir over heat until sugar is dissolved…do NOT boil. When mixture begins to simmer gently, allow to simmer uncovered for 20 minutes.
Serving Suggestion: Strain into a jug and serve in mugs.
The essential ingredients are cloves, sugar, citrus, cinnamon and wine. I'm going to get boxed wine from a local store and I'm going to head to the Foreign Mart in Itaewon to get the cinnamon and cloves. At the Foreign Mart I will also be able to get my corn tortillas- they are a bit mealy so they need a sauce. I'm going to make a modification of this recipe, but I'll serve the sauce on the side for dipping.
3 tablespoons chili powder
3 tablespoons flour
1 teaspoon cocoa powder
1/2 teaspoon garlic salt
1 teaspoon oregano
3 cups water
1 (8 ounce) can tomato sauce
1. Combine all dry ingredients in a small bowl.
2. Stirring constantly, slowly add enough of the water to make a thin paste.
3. Pour into pan and add rest of water.
4. Cook over medium heat, stirring constantly, until mixture thickens.
5. Stir in tomato sauce.
I'm going to steam the chicken and mix it with roasted corn and cheese. Then I'm going to wrap the chicken with the tortilla and bake until they are crispy. The mango salsa is just a mix of canned mango, red onion, lime juice, Thai bird chili, and cilantro.
The nachos are also pretty simple, but the secret is to have a steel pan with steel handle because you will be putting the pan into the oven. I'll cube the chicken and saute this with onion and fajita seasoning. Then I'll add kidney beans and black olives. Take this whole mix and then set in a separate bowl. Take nachos and add it to the skillet you just had the chicken mix in and layer in the mix with nachos, cheese, and chicken mixture. Serve with salsa and sour cream.
Dan
At times, I suffer from "Food Paranoia." I blame my mother who would root through the refrigerator every Saturday and pull out anything that was a minute past the expiration date. Milk, one day past the expiration date, would be yanked out; she believed it was a carrier for ebola or mad cow disease. Meals would be strategically planned in order to use up condiments that were approaching their fated departure. One week we only ate hot dogs, hamburgers, and other sandwiches that could use the giant bottles of ketchup, mustard, and relish that my father bought at Costco.
It was a tug of war in my household because my father was the one who took out the trash. As my mother was throwing food away, he would pull out the condiments from the garbage and return it to the refrigerator- he was so frugal that, to him, dysentery was a small price to pay for items he bought at full price.
My mother did not catch on at first and believed her refrigerator was haunted- the ghosts of condiments appearing like specters. Once she figured out what my father was doing, she resorted to pouring the expired items down the garbage disposal.
I tend to rely on my senses. I figure if it smells sour or has mold on it then it needs to go into the trash. That is unless it is tofu.
I always have packages of tofu in my house because it is healthy and I promise myself every week that I am going to cook it. I don't know if it's the container or the idea that it is packed in water, but every week I throw it away. I have been told that tofu was a short shelf life and because it lacks flavor, I can't really tell if it is bad or not.
I decided to do a little research on the matter and here's what I found.
If you have the refrigerated kind (this is sold in the refrigerated area in the store), you usually have 70 days from the date of manufacture, which is the sell by date on the package. Once it is opened, you need to eat it within 3-5 days. You store opened tofu in an airtight container with water covering the tofu. The water must be changed every day. This is from bippee.
"You can tell if tofu went bad because there will be a sour smell and taste. Tofu really doesn't smell like anything.
You can freeze tofu for up to 3 months. Drain the water from the opened tofu package. Put into an airtight container and freeze. The taste will be the same, but the texture will be a little firmer.
If you have the non-refrigerated tofu that is in an aseptic container (you will find this in the non-refrigerated section of teh store) then the shlef life is about a year. Again, there should be a date on the container. Once opened you can store in the refrigerater same as above for 3-5 days."
And from prosoya
"What is the packaging and shelf-life of tofu?
For tofu, the packaging is usually heat sealed poly tubs or poly pouches with twist ties. Vacuum packaging is another option for firm tofu using commercially available machines. Proper refrigeration and sanitation can give shelf life of 3 weeks and longer. Pasteurization can extend it to over 6 weeks. Retorting is not suitable for tofu as it becomes chewy by excessive heat treatment. Aseptic silken tofu is available in Tetra-Brik® format using a patented process."
So I figure I guess I can let the thoughts of healthy eats live a couple more weeks.
Chef Christian Meilinger's restaurant, Chef Meili, knows how to make people feel like a celebrity. On Christmas Eve I went to his restaurant with 8 of my friends to indulge in roast goose, turkey, duck confit, and gluvine.
We started with gluvine: warmed mulled wine spiced with cloves and oranges. It, as my friends said, tasted like Christmas.
We also had the house Austrian wine: medium dry with hints of currants and black cherries. It was also a refreshing addition to the meal.
First course was the beet soup with horseradish threads. Beet soup? The consensus at the table was that it was "divine." The slightly tangy and sweet beets not only had a brilliant shade, the taste was bright in the mouth like a red balloon flying up towards gray clouds. The horseradish threads accented the dish with a inquisitive bite and a realization that "horseradish" was definitely misnamed- this root vegetable was more like a fine fennel with a tidbit of licorice.
The main course brigade came like Desert Storm. We had turkey, duck confit, and roasted crispy goose. We had saffron mash potatoes, stuffing, pumpkin/vegetable medley. We had cranberry sauce, red cabbage slaw, and gravy, Gravy, GRAVY.
It was all...divine. But, I must admit, the roasted crispy goose won first prize and it's taste has embedded itself in my taste library. This goose's skin was like crispy, braised unagi- the elusive flavor that encapsulates taste buds, yet eludes words, is what the Japanese call umami. This goose has it. The meat was richly flavored, like the savored dark meat on the thigh bones on turkey. The taste was like a mixture of duck, turkey, and- strangely enough- mackerel. Call me crazy but the slight fishy taste made me curious about the life of the goose: what kind of life did it lead to be so delicious? I imagine it lived a full life filled with literature, exotic travels, and wonder.
And we finished off the meal with more wine and gluvine and pumpkin pie and nougget mousse with sour cherries. The nougget mousse is always a firecracker and each bite is like a the single trumpet blare in a Mozart-layered symphony.
It was all divine.
Kwanzhanamas is the festival for all. I wish you all a Kwanzaa, Hanukkah, and Christmas. And those for those that are Muslim, Happy Kwanzaaramadahanamas!
Dan
It's no wonder that my students love me.
Very easy to make and perfect for large classes. One is usually enough- two induces cavities.
This is a classic recipe from Paula Dean that I doctored up a bit.
Crust
2 cups flour
1 cup brown sugar
1 tablespoon corn starch
a pinch of salt
2 sticks butter
Filling
4 eggs
2 cups sugar
2 tablespoons corn starch
the zest and juice of two lemons
1 tablespoon lime juice
Heat the oven up to 176 degrees Celsius (350 degrees F) Grease any pan you want to make the lemon bars in. I used two bread pans and a tart pan. Mix the crust mixture- rub the flour and butter until it resembles course meal. Press the crust mixture into the pan and back for 20 minutes- the top should be lightly tan. Mix the filling mixture. ADD the corn starch separately by adding a little bit of hot water to it and forming a slurry. Pour the filling mixture on top of the crust and bake for 25 minutes.
No joke. This is a real snack in Korea. It's a breadstick with sesame on it. I didn't eat it, I bought it more for the novelty. You can find this at a Ministop near you.
Dan
Here's an e-mail I received from one of my favorite bars in Itaewon. They have great fish and chips and a decent Caesar salad. O.K. back to work.
Dan
Seasons Greetings from us at the Wolfhound Irish Pub & Restaurant!
The staff and management at the Wolfhound would like to wish everyone a very happy holiday and invite you to join us at the Wolfhound Pub & Restaurant in Itaewon for lots of holiday cheer.
We would like to invite you to the following special events being held at the Wolfhound Irish Pub & Restaurant this holiday season.
Christmas Eve Party - Monday Dec. 24
DJs and dance floor upstairs
Drink Specials
No Cover
Charity Christmas Turkey Buffet Dinner - Tuesday Dec. 25
30,000 won per person
Dinner served at 5pm.
By Reservation only. (Pre pay)
We are still accepting reservations. There are few places left. Email us or book directly at the bar.
New Year's Eve Party - Monday Dec. 31
DJs and dance floor upstairs
Countdown
Champagne Specials
With the end of the year fast approaching do not hesitate to book your holiday party with us. No matter how small or large your group is we would be happy to accommodate you in any way possible. We can arrange special requests for you, feed you and warm your winter blues. For further information enquire at the bar or call us at 02-749-7971 or 011-295-4551 or email us at wolfhoundpub@gmail.com.
Still looking for a last minute Christmas gift? Why not give a Wolfhound gift ceritificate to your friends, family or loved one? We have certificates available in values starting from 20,000 won. Special Bonus: Buy a 100,000 won value certificate and get 20,000 won extra. For further information enquire at the bar or call us at 02-749-7971 or 011-295-4551 or email us at wolfhoundpub@gmail.com.
Happy Holidays!
The Wolfhound Irish Pub & Restaurant
Great drinks, exceptional food and a relaxed atmosphere located in the heart of Itaewon.
Great atmosphere and the food is delightful and very different from what else you can get in Korea. I really enjoyed the stuffed porked chops with emmental cheese and veggies. The Spinach Rollada- the rolled up green and white thingies are absolutely mouthwatering-lightly spiced, the cheese rounds out the flavor in this sophisticated dish.
The lamb was a bit gamey, but the rice on the side was herbaciously delightful- it had a slight nutty, Turkish flavor. The stuffed chicken was a big hit. Who would have thought that kosher dill pickles would have made a nice stuffing.
Oh, and on a cold day, I recommend the chicken stew. It's like a Bulgarian Chili/French Onion Soup- the flavor is faintly curry like, but not at all overpowering and the ample melted cheese on top makes this dish feel like a warm kitchen.
Here is the cyworld link to their site:
http://club.cyworld.com/zelen
Sorry, I have to rush this post. My students beckon.
Last night, I decided to make dinner for a couple of my friends. I made curried rice noodles,balsamic spinach, tzikiki, and flounder. Flounder in Korea is 도다리 and I was able to pick a large one-enough for two large fillets for 5,000 won.
After I bought the fish, I thought that the fish monger would fillet the fish for me but all that he did was chop off the fins and then into 3 pieces- bones intact. I suppose the the fish monger expected me to turn the fish into a soup. I decided that the next time I get a fish I should fillet it myself. Here is a website I found that has step by step instructions on how to prepare a fish for dinner.
Here's the link.
It's always a good time and there is a good chance that I'll be there. Wear something red and white.
December 21
Zelen Wine Party. It’s no longer a speakeasy and the hip have found their niche at Zelen. There is an array of Bulgarian cuisine and an all you can drink wine bar. Semi-formal dress code. Wear something red and white for the special price of W25,000. 749-0600.
In Myeongdong there is a famous Ramyeon (or ramen if you prefer) house. It is down the main drag from the big movie theater. And don't worry, if you can't find it, just say Tum Sae Ramyeon- a curious bystander will point the way.
The Ramyeong is spicy. I mean really, really, REALLY spicy-but don't let that deter you. The cooked and drained noodles are put in a pool of spicy gochujang laced broth (but I wouldn't encourage you to eat the broth unless you have an adamantine stomach). The flavor is rich, powerful and the aftermath is the best food-endorphin induced high. It is literally fire in a bowl. I want to go back and feel the burn.
The staff is super friendly, mom-like, and there are thousands of notes all over the walls. This Ramyeon house has been featured in the Times magazine, and KBS. Check it out.
Epicourageous Dan
Poor Aaron. Aaron gets a bad wrap, but I just gotta love the guy. He's like a bear that has his nose stuck in a trap because he was chasing a fluttering butterfly that just happened to pass by.
http://tcpilotweek.com/trailerpage_25escapes.html
Matt Gross will be on the show 25 Mind Blowing Escapes.
Oh, how I wish I had cable in America.
Here's the message from Matt and let's all demand that Matt Gross get his own show!
From Matt Gross:
Subject: If you own a television:
"...you may want to turn it to the Travel Channel this Thursday at 8pm. That’s when I’m slated to appear as a ranting, raving, eye-rolling talking head on “25 Mind Blowing Escapes.” (Yes, it’s missing a hyphen, but I’m not proofreading anymore.)
This could very well be my breakthrough moment on TV—or my very first moment of nationwide humiliation. Or maybe both. Either way, it should be entertaining. Watch it if you dare!
(And if you like, take the survey at http://tcpilotweek.com/surveypage_25escapes.html and demand the Travel Channel give me my own show.)
Cheers,
--
Matt Gross
It's the end of the year stuff at work. Grades, grades, grades!
Here's an e-mail that I received from Jane Chang of Toque.
Check it out and try to make reservations fast, because these dinners always fill up.
Dan
Hello Toque Friends,
I hope your plans for the holidays are coming along well.
Many of you are calling in and asking about our Christmas Eve Course Menu and Christmas Brunch menu.
I've FINALLY made a decision on the menu and so here is what we'll be preparing.
Christmas Eve Course \40,000 6:30 p.m. & 8:30 p.m. Includes 1 Glass of Red/White Wine
1. French Onion Terrine with Caramelized Onion
2. Potato Bisque with Roasted Red Pepper Coulis and Onion Chips
3. Caesar Dressed Leaves with Olive Tapenade and Walnut Gorgonzola
4. Seared Scallop with Chive Sauce and Cod Quenelle with Dill-Cucumber Relish
5. Chicken Guazetto with Saffron Rice Ball
6. Mushroom Duxelle stuffed Steak with Red Wine-Balsamic Sauce
7. Warm Chocolate Bread Pudding with Creme Anglaise
Christmas Day Turkey Brunch \35,000 11:00 a.m. - 4:00 p.m.
Turkey & Gravy, Stuffing, Mashed Potato, Sauteed String Beans, Mixed Greens and Dressing, Cranberry Sauce, Pasta Salad, French Toast, Quiche, Scrambled Egg, Sausage & Bacon, Pumpkin Pie, Chocolate Cake, Warm Rolls, Scone and More!
We still have limited seatings left for both days so call in!
Thank you and Merry Christmas!!
jane
장정은 Jane Chang
Owner/Chef Toque Diner
682-1 Hannam-Dong Yongsan-Gu, Seoul
Tel: (02)794-3834
Fax: (02)794-3828
Check out the comic.
Dan
I wrote a restaurant review for Toque restaurant near Hangangjin station. I'm critical, but don't misunderstand; I really like Toque and will continue to go there, these are simply my observations of the restaurant.
Here's an excerpt:
Toque Diner's identity seems to be a mystery. The subdued bricked decor suggests New York and yet the name implies French- toque being the tall white pleated hats worn by chefs. The menu is diverse-a cacophony of Italian, French, Swedish, Southwestern American, Homestyle American, sandwiches, burgers, tapas...; it's a bit overwhelming. It makes me ponder the chef's influences and if the restaurant is capable of such a cosmopolitan menu.
I have been to Toque Diner on several occasions during the last month and the service is always very pleasant- the waitresses serve every dish with a considerate smile- and the interior decor feels like a nice drowsy hug. The place seems like the perfect home away from home for weary expatriates and the food has a very motherly feel to it.
Check out www.aroundseoul.com for the rest of the article. It's a great resource for what is happening in Seoul.
http://www.aroundseoul.com/article.php?id=11
When I get bored, I cook. Here is a video on how to make a classic dish that's perfect to fend off those cold winter evenings.
Here is a copy of the review that I wrote for Eloquence Magazine. And by the way, this is the correct version before it was edited.
I must add, I went there last night and it was a blast. It is a wonderful lounge to hang out in and have a couple of martini's. I heard they just revamped their menu. I'll have to go back and give it another try.
Dan
Ape with Pipe
(Ratings are out of 4 stars)
Food **
Atmosphere ***
Service ***
Value **
Location: Itaewon
Mediterranean Bistro
Open: Mon-Sun 11-12:30
749-0903
Contributed by Daniel Gray dining@eloquence.co.kr
On top of the hill across from Noksopyeong station, you might notice a walkway lined the most peculiar round stones in front of a quaint wooden gate that leads downstairs to some place named “Ape with Pipe.” Next time, let curiosity kill the cat and take a gander.
You will instantly be impressed with the atmosphere. The restaurant has an eclectic music mix and the interior- outlined in wood and brick- feels warm. I went there with two friends of mine for dinner and we sat out on the balcony, which is quite possibly the best in Itaewon. Being so high above the scurrying madness below, the balcony fosters a feeling of intimacy.
We started out with the Tzatziki and the Greek Salad- it being a Mediterranean restaurant and all. I was not impressed. It was obviously not goat’s milk yogurt. It was far too watery and it lacked that garlic cucumber punch that tzatziki should have. Also, the bread was too dense for the sauce. The salad was beautifully presented with flavorful black olives and an ample amount of feta cheese, but had only three leaves of romaine lettuce.
So, on to the entrees, and we took the waitress’s suggestion and got the Provencal Marinated Clams, Red Snapper with Red Piment Sauce, and the Beef Skewers. The presentations were top notch and the serving size generous. But other than the clams, the entrees didn’t come out hot. The skewers were cooked to medium but needed more of a char; the vegetables were nicely roasted, but suffered from the overuse of dried seasoning.
The Provencal Marinated Clams were the high point of the meal. The white wine, tomato sauce complemented the clams and I would have been happier if the clams were suggested as the appetizer- or simply the entire meal. And the sour dough bread that was too dense for he Tzatziki was perfect for sopping up every ounce of the sauce.
The Red Snapper was very moist and flaky-expertly cooked, but the sauce was utterly flavorless. We regretted not getting the lemon garlic sauce. Similar to the vegetables with the skewers, the ratatouille styled vegetables would have benefited from fresh thyme, rather than dry.
And then we waited. We were hoping to get dessert, but it wasn’t offered. And my rule is: if dessert isn’t offered, then it must not be worth getting.
Overall, Ape with Pipe’s atmosphere is it’s key draw. The wine prices are reasonable, but the entrees are a bit pricey- in the W25-30,000 range. The restaurant is like the university freshman that has yet to declare a major. It needs to focus and find it’s identity.
