Creamy Avocado Omelette! It's something you can do with overripe avocados. Just mash them, add some salt, olive oil, lime juice and two eggs. Just pan fry with very little oil. It's delicious and creamy. #avocado #seouleats #cooking #breakfast #nocarbs 

For the last year I have been involved in a startup called iFood Korea in which I work with my foodie friends. Our goal was to created a curated food community by industry professionals. We have been supporting the chef's community by asking the restaurants they like and then sending our teams to make content about it. I will be sharing some of the content here as well. I hope you will go out and enjoy eating at the different places the chefs recommend.  Content created by @marketsqkr on instagram "You can have both lots of clams and handmade chewy noodle in Kalguksu. I go here whenever i want to have a good soup." This is 'Chongusuk Kalguksu' recommended by chef Mihwa Kim. * Chongusuk Kalguksu * Address: Seoul Youngsan-gu Itaewonro 55gagil 12-1 * Phone: 02-796-6204  Google Map Link:  12-1 Itaewon-ro 55ga-gil, Yongsan-gu, Seoul https://goo.gl/maps/eevVX49sq9J2

Michel Richard, the Happy Chef, of the restaurant Citronelle  has been using Korean Pear in his appetizers, entrees, drinks and desserts. His public relations personel, Robert Kang, told me, "Michel loves Korean pear. When we gave it to him, he took a bite and then his eyes lit up. He said 'give me a minute.' and he rushed into the kitchen. When he returned from the kitchen he had finely sliced the pear and put raw tuna on top of it and braised the tuna with the torch. It was a breathtaking dish." Here are some of his other dishes that Chef Richard has created using Korean Pear. I think I'm going to have to make a trip to Washington DC to eat at his restaurant. Cheers, Dan

I found the following story on the NPR iPhone App: http://www.npr.org/2011/03/04/134259889/lazy-cakes-leave-you-well-lazy?sc=17&f=1001 Lazy Cakes Leave You, Well, Lazy by Julie Rose WFAE-FM - March 5, 2011 Convenience stores are filled with energy-boosting products; it seems some companies would be happy if we never slept a wink. But now there's a movement in the opposite direction: products with names such as Simmer, Unwind and Lazy Cakes. That last one, Lazy Cakes, is a particularly hot seller. It's a reasonable suspicion for customers to be a little wary of the fudgy brownies with the psychedelic purple package for sale next to the cigarette lighters at gas stations. The label says Lazy Cakes are "The Original Relaxation Brownie." Even at $4 apiece, a clerk at a Charlotte, N.C., gas station says she sells about 36 a week. In the five months since Lazy Cakes hit the market, co-creator Tim Barham says they're available in two dozen states and sales a...

Pasquale's Pizza in Florida Hi Mom! Oh, and for you the rest of you. I'm just putting these up to tease you and because I seriously want a hot, dripping, greasy slice of this awesome pizza from Florida. It was at Pasquale's and it was epic. For me, a good pizza is all about crust and here they have great crust and the pizza is crisp on the bottom. Awesome stuff. Oh, and they have Ms. Pacman in the restaurant. Double Awesome. Dan Pizza should be folded to eat properly See how toasty the pie is! nice!

The Gray Family in Florida, USA Well folks, my vacation to Florida is coming to an end. I am packed and ready to get on an airplane and head back to Seoul, Korea. I wanted to say thanks to my parents and my family for putting up with me for 2 whole weeks. Thank you so much. I also want to thank Brenda and Bob for their good humor and for taking good care of my parents. I spent a week eating, writing, and spending time with the family in sunny Florida. I think I'm going to have to come back sooner rather than later. Now during my trip, I did my best to exercise almost everyday. I got a Kindle, so I even went for walks while reading it. Unfortunately, it was all for naught-I gained 2 pounds. So after I return to Korea, I'm going to go on a diet (I'm sure many others are resolving to do this as well). I might even join a fitness class or something. Before we do that, here's some my found foodie memories in the USA. Mexican Food at Abuelos, Florida Bob and Bren...

Ridiculously Hot Wings, Fried Pickles and Very Little Salad at Hurricanes in Florida My sister is a wing connoisseur. She's one of those people that could be in the most exotic destination in the world famous for their local cuisine eating at the most authentic restaurant in the city and she would order wings. So...while in Florida we had to test out the best wings Florida had to offer. Apparently, the best place is called Hurricanes and they are famous for their 30 different sauces- especially their aptly named "Ridiculously Hot Hurricane Sauce." Oh, it's hot. It starts by burning off your tastebuds on your tongue and then spreads to your cheeks and forehead. After a few minutes your face feels like it is about to burn off and you are left in a beautiful state of euphoric pain. It's nice. I should have bought a bottle. They also had fried pickles there- they just added them to the menu. These were good, but I was told not as good as my first attempt at th...

Fried Pickle Recipe I wouldn't have believed it if you told me that fried pickles are the new hot appetizer in America. My sister asked me to make them for her and I found a recipe at the food network from Bobby Flay . Fried Pickles are a simple dish and the secret is that you have to dry out the pickles. Now, I got sandwich slices instead of rounds. (most recipes call for rounds and I would recommend them as well). I first took the pickles and took them out of the brining liquid and put them on a double layer of paper towels (below and on top) and put a weight on top of pickles (just a tupperware filled with other left overs). I then put this whole thing in the refrigerator for 2 hours to let the whole thing dry out. I made the egg dip for the pickles by  adding 1 egg, 1 tablespoon flour, hot sauce and 2/3rds cup of pickle juice like the recipe said. Now I would recommend you mix the flour first with a bit of hot water or it will be hard to incorporate the flour into the eg...

Coca-Cola Pulled Chicken Sandwich I didn't know that my sister was now a cook. She has introduced me to the world of New-American Eats. Here we have Jill showing off her Coca-Cola Pulled Chicken Sandwich. She chopped up onions and put them in a slow cooker with a whole chicken and then dumped a can of coca-cola that was mixed in a bottle of ketchup and let it slow cook in a crock pot for 3 hours. After it was done, she pulled the bones out of the chicken and shredded it with a fork and plopped it on some bread. It was tender and a tad sweet. The coke flavor was minimal, but I did get a whiff. I would have to say it was pretty darn good after adding a few veggies (see my take on the sandwich below with a bit of cucumber, sliced radish, and served on wheat bread). My sister did a good job with it- I think I'll have it for breakfast tomorrow. Here's the recipe: 1 chicken, cut up 1 1/2 lg. onions, sliced 10 to 12 oz. Coca Cola 10 to 12 oz. catsup Lay chicken in ...

Tofurky: Snapshots of a Supermarket in Florida I was in Publix Supermarket in Florida and I was impressed and shocked. Impressed because it is so big, shocked because the produce section is so small and most of the market is filled with dry foods, cooking equipment, sauces, and frozen foods. The other oddities were the vegetarian section with Tofurky. This thing claims to be tofu turkey with stuffing, and rich giblet gravy. Sorry, but I think people should simply eat Turkey or make a new tradition. Wouldn't that be great? I think vegetarians should come up with a new thanksgiving feast dinner. I could even imagine having something like a cornucopia of vegetables that are grilled and fresh with bean pancakes or something. I don't know something like that- if not, it's like a constant reminder of the food you are missing. The other odd thing I saw was dutch chocolate with red wine. I don't know what it tastes like, but it doesn't quite jell in my mind. I hope...

American Eats: Chick-Fil-A For Christmas, I am in Winter Haven, Florida to spend the holidays with my family. Now just because I'm in America, doesn't mean that I will stop eating. So...for the next 2 weeks or so, the blog will become American Eats. The American food culture is fascinating. Just being here for the last couple of days have opened my eyes to how much my eating habits had changed. I think our Christmas dinner had 1 thing that I would say was from the vegetable group: green bean casserole doused in mushroom soup and topped with Durkee's French Fried Onions. Sure there was sweet potatoes with marshmallows and potatoes, but I feel these fit in the bread and starch group. Anyway, my sister was craving Chick-Fil-A and we went to stand alone store. Now I have had Chick-Fil-A in the past, but I remember them as being a "Mall Fast Food Franchise" that was closed on Sunday. I had found memories of this place, but I nothing that I craved from afar. I ...

Mac 'N Cheese Cheeseburger from Dillon's Irish Pub in Hollywood. It's a good thing that I live in Korea because I would weigh a million pounds in the states. This burger is all that is wonderful from my childhood and I would like to enjoy it with a mug of Hawaiian punch. It's located in LA on sunset strip. Next time I'm in LA, I'll have to stop by. Via Seriouseats

The Dragon Hill Lodge on the Yongsan Military Base has some amazing deals on food. You already know about their famous Turkey Dinner. Now they have a Summer Steak and Shrimp Special with a ton of fixings and sides for only $99.95 dollars or W120,000 won. It's enough food for 12 people and all you have to do is fire up the grill and cook the steaks and shrimp. The special is only from June 25- August 15. With a deal this good, it might be wise to get two of them and freeze one stack of steaks. With your meal, you get Macaroni and Cheese, Caesar Salad, Dinner Rolls and their NY Cheesecake (It's good and they even have a deep fried version of it...yum...). Now, the thing is, you have to pick up the food at a military gate. If you ask nicely, they will deliver the food to a gate close to you. For example, if you live in Haebangchon or near Itaewon, you could ask them to deliver to food to gate 3. That's right by the kimchi pots down from Noksopyeong Station Exit 2. Or you ...

Here is the front gate to San Francisco's Chinatown. There is a huge contrast between the stylish and unified San Francisco street to... This hodge-podge of colors and signs. Ok. maybe this picture doesn't really illustrate what I mean. I really like the perspective here. Here are the classic red lanterns on the building. The woman's shirt is very interesting here. It reads Uardian/ Heavens/ +ching B/ Lead Me. Kids in the toy store. Cheri and I are about to go to the very famous Chinese Cookie shop. Here we see the woman making the cookings. The machine will bake the flat cookies and while they are still hot, she'll use the metal stick and pull down on the sides. and that's how she gives the cookie the classic shape. Someone else will insert the fortunes after they have cooled.

What can I say about Chez Panisse? Nothing. Sometimes pictures are better than words. Most of these pictures were taken by Matt Kim. I am joined by Cheri of Seoulberry and her sister. Oh, and while Matt and I were waiting at the upstair's bar, we did happen to see Alice Waters sitting at one of the cafe tables (I was too chicken to go up and talk to her...I mean polite to interrupt her.) We started with a nice 2007 Broadley Pinot Noir: a light fluffy wine with a bit of cherry and licorice. First Course: Warm Goat Cheese Salad Chez Renee. The cheese had just the right amount of skill and heat added to it so it remained in a semi-solid, semi-liquid suspension. The best part was that Matt doesn't like cheese, so I gladly took it off his plate. The vegetables were perfect little jewels that were used to paint the plate and then were to be eaten. I adored the radishes. Pan-seared king salmon with summer squash and squash blossoms. A classic example of an Alice Water dish. I say cl...