Yes, the temperature forecasts have once again plunged below 0 degrees (celcius), and the kotatsu is essentail to ward off frostbitten toes. I can see my breath in my house. But this is only the tip o the iceberg… I know that when I come back from Christmas break, I will need to start leaving my faucets running so that the pipes don’t freeze this year. If my towel freezes again this year, I will post a pic of the stiff upside-down U, created from the towel freezing while hanging, that blew my mind last year. Once again, it is time for nabe, hot chocolate, tea, and anything hot.
\nCome to think of it, the nabe is astonishingly similar to butajiru, but the version that Justin taught to me adds:
\nbeansprouts
\nkimchee base
\nginger
\nand
\nchicken or pork
\nTry this stuff during a really cold night, and you will be thankful.
\nWhile I am posting recipies, here is another cold weather favorite:
\nAdam’s French\/Viet Beef Stew<\/b>
\nThis stew recipe is based on a beef stew that I had in Little Saigon while the Cruz and Yoshida parents met up for the first time in God knows how many years. My version kicks just as much ass!
\nIngredients:<\/i>
\nLots of spare ribs, like 2 or more pounds
\n2 Carrots, cubed
\n2 Potatoes, cubed
\nDaikon, cubed
\nOnions, cubed
\n1 can of tomatoes, whole
\ntomato paste (thanks for reminding me Justin)
\nBullion cubes and water\/ beef or chicken broth
\nRed, red wine
\nOlive oil
\nGarlic
\nCillantro
\nSalt, pepper, basil, your favorite spices
\nSide dishes:<\/i>
\nFraunch Bread, a baguette
\nRice
\nDirections:<\/i>
\nSeason the spareribs(I prefer using Lawry’s seasoned salt and garlic salt) and brown them in the pan with olive oil.
\nPour in about two cups of wine, using this to dissolve the residue of the crisped spareribs. Add the vegetables, seasonings, and broth and bring to a simmer.
\nLet sit for about three hours, occasionally stirring, and adding spices and herbs to taste. Also, add more wine or broth to taste.
\nBy the end of the three hours, the stew should be a nice reddish brown, with fine golden globules of goodness (fat) dancing on the surface of the stew. If the stew is not thick enough, add a mixture of flour dissolved in water, or some other starch.
\nServe on a generous portion of rice or dip your baguette into it, and throw some chopped cilantro on top.
\nThis is the best way to enjoy spareribs if you don’t have access to an oven. Enjoy.<\/p>\n","protected":false},"excerpt":{"rendered":"
Yes, the temperature forecasts have once again plunged below 0 degrees (celcius), and the kotatsu is essentail to ward off frostbitten toes. I can see my breath in my house. But this is only the tip o the iceberg… I know that when I come back from Christmas break, I will need to start leaving … Continue reading