To date, this blog has focused on restaurant reviews. There have been a couple of exceptions to that, including posts about Thanksgiving and chicken curry. But for the most part, I have been interested in meals I have eaten outside of home. It has been about the joys of going out, of finding hidden gems, of discovering new things in old neighbourhoods, or simply embracing the suburbs with all that it has to offer, from New York to Margaret River. This is going to change. Now, I am also going to include dishes I like to make at home if only because my readers are spread all over the place. You all though have kitchens that you can cook in, and, it might be easier than coming to Western Australia for a gelato.
I was also prompted to do this after seeing friends’ reactions to an article I shared about what makes breakfast in Kerala so great. A couple of them recalled the putu I used to make when we were students in Canberra. And, I thought of the joy I get from cooking for other people. It also did not hurt that I watched Julie and Julia for the first time the other night, which features a blogger making the full complement of dishes from Julia Child’s Mastering the Art of French Cooking. I will continue to write about restaurants, but I will also pepper this with dishes that I make at home, which might be fun for other people to try as well, no matter where they happen to be.
This brings me to a lunchtime classic that I recently shared with M. (a friend of mine who I met through a trad union). M is a beekeeper and a barbeque master who comes from California. He has spent time in Texas and Japan, which makes his palate and sensibility unique. M. likes to pickle and jam, and, he really knows his way around the kitchen. We were talking, as you do, and he mentioned he had recently made a batch of kimchi at home. And so, I asked him what he does with it? Noodles, rice, meat, by itself, and all the other usual assortment of ways to eat it.
And this was when I confessed that I had been through a kimchi phase where I was eating a lot of it. My favourite way to eat it though is in a toasted cheese sandwich – two slices of sourdough bread, a vintage cheddar, and kimchi in their with it. Butter it up, put it in a sandwich press, and you have a funky, salty, sweet, yummy delicious sandwich. It goes well with beer and can easily be vegan. Nothing is better when you want to mix up the sandwich option. And M. seems to agree, from what I gather, he is hooked on this way of eating kimchi. And I for one, think that this is a great way to mix and match the best of different cultures.
* I also don't mind an apricot jam, walnut, blue cheese toastie; or, a black olive, pickled Japanese ginger, and gruyere number.