I'm going to take a stab at cooking Russian Food today. Yesterday I was out with Sara and Jennifer Flinn aka Fatmanseoul and we went to an awesome Uzbekistan Restaurant over by Dongdaemun. It was awesome and I was so inspired that I decided to buy a whole bunch of ingredients and try to replicate some of what I ate yesterday. I got a shoulder of mutton and some brown bread and today I'm going to make a lamb roast. I figure, I'll start it early and then do some work and it'll be finished and read to eat by tonight. Right now, I'm trying to figure out how I should flavor the meat. Here's some tips that I found from Katarzyna and Mark's Russian and Polish Food Blog Take a shoulder of mutton–must be young and tender–wash the meat well and dry with a clean towel. rub well with salt, ginger and a speck of pepper, and dredge well with flour. lay it in a covered roasting-pan. put a few pieces of whole mace and a few slices of onion on top; pour a cup of water into ...

A reader of Seouleats sent me these questions. I was wandering if anyone could help her. I don't know of any really famous samgyeopsal places around COEX, but I'm sure there are some. If we could give her names and relative locations, it should help. Thanks! Dan Here are the questions from Lynn: 1. Any idea where I can find frozen or fresh puff pastry dough?And, what's up with there not being any chickens at eMart because of the holiday? 2. Do you have any recommendation for a good pork joint...maybe for samgyupsal (sp?)? I'm staying in Samsung dong across from the COEX mall and airport terminal. Don't know if that means anything to you or not. Thanks!

me: bizarre, but cool Lillian: mad cow disease? that cow is confused she needs to stay in korea. ^^ me: hahaha Thank you Lily for the head's up. You can read Lily's fab blog at www.lunalil.com

I might have been offended before Obama was elected, but it's all good now. Racism was in the past. We can all laugh about it now. My favorite line which is said in faux Chinese Accent, "Chinese Mother give baby great western invention..."

La Bocca. In Itaewon. It's a Cafe, Italian Pastry, Deli and Wine Bar. Does it suffer from the Korean bibimbap factor of trying to mix too much into the pot? Unju and I went to La Bocca in Itaewon last week. The menu looked very impressive. I mean real prociutto and salami with high quality cheeses...; it sounds like heaven. The bread was perfect. The crust cracked and there was a plush density to the loaf. It's a wonderous combination of air (yeast) and earth (grain). It's the perfect carrier for the meats and cheeses. The eggplant sopped up the flavors of vinegar and oil. The argula added a piquant green, the bresoala was marbled and cured like it should be- a small amount of it had enough flavor to fill the entire loaf-, and the gorgonzola cheese added the right amount of mystery. The interior was contemplative and well thought out. For dessert we had the Tre Chocolat e Zucca. Pumpkin Cream with 3 different chocolate mousses. You had me at Pumpkin. Yum. Oh, and the dark c...

I think this is such a great idea. Now someone please invent it because I spend way too much money on print cartridges. If the RITI coffee printer existed as a real-world product, you could do just that. The design calls for spent grounds to be poured into a cartridge and for the printing mechanism to be manually moved back and forth to create an image. I think the whole "manual labor" thing takes the eco-friendly concept a bit too far, but if old coffee could actually be used for ink I would be all for it. It would also infuse a delightful scent into your resume that would give you the edge on any job application. Plus you could lick your documents if you were ever really jonesing. From Gizmodo via Core 77 via Inhabitat via DVICE ]

1. Roast your Pig's Feet in the Oven. The skin will get a bit crisp. Now it's good just as it is, but I recommend you transform it into kimchi chiggae. Fry up the kimchi in sesame oil. This is very important because it releases the kimchi essence. Sour, aged kimchi is the best for kimchi chiggae. 2. After it has boiled for about 10 minutes skim the foam off the top, add a bit of sugar to taste, and add a pat of butter. The butter will add a silky sophisication to this otherwise rustic dish. 3.Serve with rice. I like to mix brown rice and barley. The barley pearls add a bit of sweetness and I love how the grains pop as I chew them 4. The Egg is optional. Many Koreans think it is blasphemous to put egg in their national dish. Tta Da! Dan's Jokbal Kimchi chiggae!