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muckefuckTired of postings about Chinese language, Chinese wines, and Chinese New Year? Tough! Almost two more weeks until the Lantern Festival and the end of festivities?
Loving the postings about all things Chinese? Sorry, but I'm sure to get tired of them eventually and go back to bitching about work, ranting about politics, and maybe even posting about my banal but perverse past sexual experiences again.
Today I made the trip to Koreatown for the ingredients I can't get anywhere else.![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
monshu was almost out of soju. Unfortunately, Arirang had not "Green" brand. (The cashier suggested they had stopped making it or distributing it or something.) There were no others made with pure sweet potato, so I went with Jinro, since it's a premium brand I've had before. A little sharper, but the same strength. We experimented with cocktails tonight. My better half rediscovered the proportions for Jinju's phenomenal "jinjer" and invented a new mandarin sojutini. I found a superior use for the Bonny Doon Framboise we picked up as Cost Plus than drinking it straight: framboitinis! We tried using the blackberry wine from Cheju/Jeju/Ceycwu Island for a cocktail, but it was too mild. The pokpunca, as it's called, is really surprisingly dry and more suited to being drunk straight.
It was a total impulse purchase from Clark Market on Kedzie just north of Lawrence. I never knew it existed! But when Arirang had no yut games to offer me, the cashier directed me there. They actually have a fantastic Asian liquor section: Worse prices than other supermarkets, but the broadest selection Korean spirits I've seen anyplace--and Chinese wines! It never rains but it pours, doesn't it?
Loving the postings about all things Chinese? Sorry, but I'm sure to get tired of them eventually and go back to bitching about work, ranting about politics, and maybe even posting about my banal but perverse past sexual experiences again.
Today I made the trip to Koreatown for the ingredients I can't get anywhere else.
monshu was almost out of soju. Unfortunately, Arirang had not "Green" brand. (The cashier suggested they had stopped making it or distributing it or something.) There were no others made with pure sweet potato, so I went with Jinro, since it's a premium brand I've had before. A little sharper, but the same strength. We experimented with cocktails tonight. My better half rediscovered the proportions for Jinju's phenomenal "jinjer" and invented a new mandarin sojutini. I found a superior use for the Bonny Doon Framboise we picked up as Cost Plus than drinking it straight: framboitinis! We tried using the blackberry wine from Cheju/Jeju/Ceycwu Island for a cocktail, but it was too mild. The pokpunca, as it's called, is really surprisingly dry and more suited to being drunk straight.It was a total impulse purchase from Clark Market on Kedzie just north of Lawrence. I never knew it existed! But when Arirang had no yut games to offer me, the cashier directed me there. They actually have a fantastic Asian liquor section: Worse prices than other supermarkets, but the broadest selection Korean spirits I've seen anyplace--and Chinese wines! It never rains but it pours, doesn't it?