A friend couple brought me cheese from Australia. I’ve had no experience of Australian cheese since then. Named Burramine blue, it was quite an unusual blue cheese; French ‘Fourme d’Ambert’ or ‘Tomme’ in look, French hard goat in texture. In spite of quite a good looking as a cheese, the cheese was a bit disappointing. […]
I grill bread on cast iron pan; then put Emmentaler cheese slices on it. The cheese melts fantastically with the heat remained. And dip the bread. Ricchissimo! I’d love more if the cheese is pungent raw-milk Raclette.
I had cheese fondue in classic Savoie style. There were four and had quite a portion of food beforehand. However, once ready, all four attacked and bombarded, and the fondue disappeared in a blink of an eye.
The breakfast for the second day after fasting, I chose foods with probiotics and enzymes. Cheonggukjang powder(fermented soybean powder) and yoghurt for probiotics and fresh papaya and basil pesto (with yoghurt) for enzymes. Principally because I wanted to help my abdominal organs to revitalise and I was sure that such probiotics and enzymes are most […]
I made my first poached egg, but the stupid timing made the york harden. Watching the egg and self-admiring a bit too long, I missed the right time to put ramen. The result was not satisfying, but I have learned how to make a beautiful poached-egg.
Having eggs fried, I was surprised by the yorks’ height. One or two of the four, in particular, stood strikingly high and appeared semi-globe. All the others dining with me uttered some exclamation. The yorks looked abnormal indeed. The eggs were the ones brought directly from the country house. They are quasi-wild hens’ eggs. Our […]
Here’s a tiny fried egg. It must be the first one in the course of the egg-laying period. It is indeed a moment of enjoying the wonder of a little thing: quasi-wild hen’s egg.
My mistake, my usual embarrassing habit. There’s always no photos when the food is excellent.
Egg matters in Korea as does in Europe these days. With fried eggs, I thank my country home which enables me to appreciate this generally trivial but personally precious food.