Nov. 13th, 2003 11:48 am
Dinner in Andersonville
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monshu! He was up Tuesday night with heartburn. This happened to me all the time before I got my prescription for sophisticated anti-reflux drugs, so I know exactly how much it sucks. I'd complained about how we haven't been to Andersonville in an age, so we met at @mosphere and dined at Jin Ju. He played it safe by having phacen and pipimpap, but I wanted something I hadn't had before, so I ordered talk kancang and capchay. I've had the latter lots of times, but never at Jin Ju, and I was curious what sort of spin they would have on it. They served it in a tangier sauce than usual and with chunks of tender sirloin. The "chicken soy sauce" was the real treat, though--fried (possibly roasted first) and dunked in spicy-sweet sauce. monshu tried a bite and said he could imagine making a meal of them. I said that, in fact, it reminded me of the Korean fried chicken I'd had a some place on Lawrence whose name I can no longer remember.
Before we ate, we stopped by Pars Grocery somonshu could pick up the pomegranate molasses he needs for some recipe we saw in a free foodie bimonthly. (If it's a keeper, I'll publicise it here.) He was thinking of following it with lamb and I volunteered to make an "orzotto" to accompany that on Sunday. At the store, I was fascinated by all the exotic influsions. Next to the cheapest rosewater and orange blossom water I've ever seen were dillweed water, willow water, and things that didn't even have English names. I would've bought some if I'd had any idea what to do with any of it.
monshu! He was up Tuesday night with heartburn. This happened to me all the time before I got my prescription for sophisticated anti-reflux drugs, so I know exactly how much it sucks. I'd complained about how we haven't been to Andersonville in an age, so we met at @mosphere and dined at Jin Ju. He played it safe by having phacen and pipimpap, but I wanted something I hadn't had before, so I ordered talk kancang and capchay. I've had the latter lots of times, but never at Jin Ju, and I was curious what sort of spin they would have on it. They served it in a tangier sauce than usual and with chunks of tender sirloin. The "chicken soy sauce" was the real treat, though--fried (possibly roasted first) and dunked in spicy-sweet sauce. monshu tried a bite and said he could imagine making a meal of them. I said that, in fact, it reminded me of the Korean fried chicken I'd had a some place on Lawrence whose name I can no longer remember.Before we ate, we stopped by Pars Grocery so
monshu could pick up the pomegranate molasses he needs for some recipe we saw in a free foodie bimonthly. (If it's a keeper, I'll publicise it here.) He was thinking of following it with lamb and I volunteered to make an "orzotto" to accompany that on Sunday. At the store, I was fascinated by all the exotic influsions. Next to the cheapest rosewater and orange blossom water I've ever seen were dillweed water, willow water, and things that didn't even have English names. I would've bought some if I'd had any idea what to do with any of it.