With the current atmosphere of abundance, fat
is much less prized than it once was, except
by people like me.
I'll eat some fats, some of the time but not all fats, all of the time. Depending on what it is and how it's prepared are my 2 major criteria on
it.
eventually get there. The West, of course, has boomed.
Berlin, aside from the constant reminders of the Nazi
and Communist eras, is throughout a cosmopolitan city.
I would like to go back some time to visit the city and some friends we
have that live there. It would also be interesting to see if our
favorite doner place is still going--just a little stand near the
Woolworth's in the main shopping area of Zehlendorf.
The Doner place has a better chance of having
survived than Woolworth's.
Lilli's laptop video can be sent directly to TV.
Mine probably can also but it's just as easy to work with it on my lap
and have the screen closer. Much easier for me to read.
But looking at video is better on the bigger
screen, at least as far as I can see.
You were so far toward the western edge that you
might as well have been in Potsdam or Brandenburg.
Close, but not quite.
That's terra incognita for me - Ive been to
Potsdam maybe 3 times, the first shortly after
the reunification, and the place was a shambles.
Pretty spiffed up now.
Better done by scratch than to try to connect up odds and ends of
lines > here & there. Guess they initially just reconnected what had been sealed > off or walled off, then started reworking everything. Problem of course is that it generally
takes a catastrophe to justify that magnitude
of urban renewal.
Earthquakes being the most likely to cause the need for a major
renovation of above and underground transportation. Don't think that
area is as prone to them as Tokyo is.
Sadly, elsewhere, earthquakes are not the most
likely - human intervention of the bad sort being
more common.
Haemul Pajeon
categories: Singaporean, main, Korean
yield: per pancake, 1/4 serving
2 Tb pancake batter
2 lg fresh Tiger prawns, halved
1 lg fresh sea scallop, quartered
- you can opt to use other seafood like clams,
- mussels, or squid, it's entirely up to you)
1 handful spring onions, 2" lengths
1 Tb beaten egg, salted
2 ts canola oil
sliced de-seeded large fresh red chilli (opt)
h - Cho-Gochu-Jang Dip
1 Tb gochujang (Korean red pepper paste)
1 Tb apple cider vinegar
1 ts sugar
1/2 ts sesame seeds
You'll need a small frying pan, like those little
tiny ones you use to fry up a single egg, together
with a larger one, to cook this. This makes
flipping the pancake over a tonne easier.
Those of the domestic goddess sort may want to make
their own pancake batter, but because I'm far from
ever being one, I took the shortcut and bought the
ready-mix batter "bisquick" from koryo mart.
The pancake comes together really fast, so set
everything out by the stove.
Using the small pan, fry spring onions in oil until
toasty, almost crispy, on medium heat, about 2 min.
If you like it spicy, add a couple of sliced chillis.
Add batter, barely covering the spring onions. You
don't want it too thick, so batter sparingly.
After 30 sec, dot the seafood on top of the pancake.
Add the egg, a thin layer will do, as it acts as a
binding agent to keep the whole thing together.
Turn the heat up to medium-high, leave the pancake
bottom to brown, another 3 to 4 min.
Preheat the big frying pan with 1 Tb canola oil.
In one smooth swift motion, turn the pancake in
the small pan over, and into the big frying pan.
Let brown another 3 to 4 min on medium-high heat.
Serve with cho-gochujang dip (made by combining
all ingredients listed).
thehungrybunnie.blogspot.com
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