Sunday, March 9, 2008
Thursday, March 6, 2008
inspired by the purchase of:
soyrizo, meatless, soy-based chorizo (which was on sale at the grocery store)
while cooking on the skillet, I added:
great white northern beans and little red beans (previously crock pot cooked)
chopped black olives
from our organic veggie box:
red leaf lettuce
3-cheese mexican blend (shredded)
greek style plain yogurt
all on a:
soft taco flour tortilla (from the oaxacan market down the street)
Tuesday, March 4, 2008
So yesterday on my way home from campus I went through Koreatown and stopped by The Galleria at Olympic & Western in search of quality kimchi.
At the supermarket, it took me a while to get to the kimchi section. I entered near the produce and made my way across the store to the frozen section, and I felt a sort of buildup as I wondered when I would run into the kimchi. When I finally saw it, I was not disappointed. The humongous jars of kimchi I saw were Costco-worthy, and now I am really curious as to how long the huge jars ($18.99) would last a Korean family of four. Cathy at Epikorean tells me -- about a week, or two weeks MAX. The kimchi section had kimchi for sale in pouches, in addition to the stuff in jars.
I went home with this (pictured above) 48 oz. container of kimchi. I would say this is a mid-sized container, relative to the rest of the options I had available. I got nappa cabbage kimchi, which I think is the most generic (common?) sort.
About this kimchi, it's pretty spicy. It's more intensely red and spicy than the kimchi I've picked up at VONS in the past, and Alex said "it's because you're white and wimpy". I disagreed about my being white.
So now a question I have is, how much kimchi consumption is too much? Are there dangers of eating too much kimchi? As a probiotic, it's supposed to be good for your intestinal tract and improve your digestion. But all those spices have to be taxing on your system, right?