November 27, 2006

• Daikon Soup. Simple, for people like me who can’t really cook.    Step 1: buy some meat! The best meat is attached to bone.  It’s softer.  But I didn’t have any on hand.  But here’s the most important thing about choosing your meat: ON SALE, baby!  Gosh, my ancestors must be so proud.   Step 2: boil your meat. See all the oil and fat in the water?  You don’t want it in your hips or soup.  Throw it out like Kramer at a comedy club.   Step 3: daikon! Use the carrot’s worst enemy and take off the outside (since the grocery stocker prob sneezed on it).   Step 4: cook! Take your meat and sliced daikon and put them in a pot of new water.  (I cheated and poured out instead of using a new pot.)  Simmer.  Add salt to taste.    Step 5: whatever else! I realize that serrated knives are not the ideal choice to cut green onions, but heck, it looks more manly.  If you’re going to cook, you might as well look good while doing it.   Anyway, you can leave the soup as it is, or add whatever.  I eat green onions with everything except ice cream so I threw some in.  So whatever you fancy.  You Coreans can add kim chi, you Japanese can add sushi and my dear readers of Caucasian descent, feel free to add mayo!  (Just not to my pot. Haha!)    Step 6: Pour over a bowl of rice and EAT!   From Franksabunch, putting the phat in fat nation.   Original post is here.

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