Peanut butter-cured bacon and other experiments

On Saturday Anna decided to take the plunge she had been researching for a month or two and buy a new camera, specifically a Nikon D90 to replace her D100. We were going to go get one at camera alley in Namdaemun, but instead found a great one on Craigslist. We met the seller and [...]

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Steamy Dinners: Squash stuffed with cinnamon bacon, carrots and pine nuts

Photo by Anna Waigand I was at our local outdoor market when I saw a couple boxes of produce out of place next to the rice cakes, red bean pastries and bread of a baker’s stand. There were three boxes of small green squashes. I’ve never cooked with squash before, and it isn’t something I [...]

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Korean Chili Powder: A warning

Photo by Anna Waigand See those two bottles? They look pretty similar, and if you put each powder side-by-side they would look nearly identical. But in our kitchen we keep one on the ledge behind our stove to sprinkle without measuring on any dish that needs some more spice and color. The other sits alone [...]

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The Bacon Experiments: Cinnamon sugar

Photo by Anna Waigand In preparation for my upcoming personal bacon day (Nov. 30, more on why in a later post), I decided to make another round of home-cured bacon. I picked up half a kilo at the butcher and decided to make a sweet version. Last time I made bacon I made a traditional [...]

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Internal Organs: It’s What’s for Dinner

Photo by Anna Waigand We were feeling good until we noticed that our meat had come in tubes. There are plenty of meats that come in cylinders, like the common sausage sizzlers in Korea, that are undaunting to eat. But if you just hollow out that cylinder, they become much more unusual. Photo by Anna [...]

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Makin’ Bacon

That’s going to be amazing in a week. Everybody is a fan of bacon these days, but I’d like to consider myself a notch closer to fanatic than your average fan. When people aren’t sure what to get me for a small gift, they resort to bacon-related items like bacon chocolate from Vosges in Chicago [...]

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