Piggin' out
Had dinner with Aki last night at Woojeon (Korean restaurant) in Edison. She had soondooboo (soft tofu stew with clams, shrimp, and beef), and I had bibimbap (bowl of veggies, beef & rice, topped with a fried egg sunny-side-up and smothered, of course, with red chili sauce). Combined with the 8 different side dishes, it was fabulous. Sorry if I'm making you salivate, Geioseefroggie, but I haven't eaten out like that in quite some time. We stuffed ourselves until we couldn't eat anymore and then waddled out of the place. :) Darn, I should've taken pictures.
I talked to my friend from college this week & heard that our former residential college dean, Dean Rieger, got married to David Denby, the movie critic at the New Yorker. I guess it was like her second lease on life. She was divorced and 40- or 50-something when I was a student. Anyway, the news was kinda cool, because I'm a big fan of the movie reviews in the New Yorker. They're hilarious. For example, here's a real gem from the review of Star Wars:
"The general opinion of Revenge of the Sith seems to be that it marks a distinct improvement on the last two episodes, The Phantom Menace and Attack of the Clones. True, but only in the same way that dying from natural causes is preferable to crucifixion." (Actually penned by Anthony Lane, the other movie critic, but Denby produces equally memorable lines).
Wow, this week has been all about brushes with fame.


2 Comments:
Oh, that IS a pithy review. i like reviewers like that too. and yes, the suger did help cut the acidity, tho i still dont understand why it works (where in the textbooks did it ever say that sucrose helps 2 neutralize pH?)
Oh good, I hope the sauce is edible now. I'm not sure why it works, either. Well, tomatoes are both sweet and sour, and I think the sugar helps to tip the balance toward the natural sweetness of the tomato (he he, I've been watching too much Iron Chef). And actually, neutralizing the pH prolly wouldn't be as good, because then your sauce would taste like water. :/
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