2.100 Bavette alla Ragu with Mushrooms and Black Olives


15 (Fri) April 2011

Bavette alla Ragu with Mushrooms and Black Olives


by me

at home

-Oksu, Seongdong, Seoul, Republic of Korea-

w W and DJ, SHI’s family

Bavette, a new type of pasta for me, is almost exactly like linguine but ever-so-slightly convex.

Tonight was the sequel to a dinner party for the “future in-laws” that I hosted 2 months back (see 2.041 Shrimp-Shiitake-Broccoli Scampi), although the couple broke up in the interim.  They still remain friends, DJ assures me.

At the 100-post mark, I tallied the stats so far this cycle in the main categories.

  • By cuisine: Korean (29), Italian (18), American (17), Japanese (10), Chinese (8), Mexican (6).
  • The most frequently featured ingredients were (some may overlap): beef (22), bread/wrap (19), rice (19), pork (18), mushrooms (18), cheese (17), tomatoes (16), chicken (14), shrimp (13), noodles (12), pasta (11), fish (11).
  • By source: all restaurants (47), home-cooked-by-me (42).
  • At this point, compared to the stats from the end of Cycle 1 (see 1.365 Dweji Galbi), I seem to be enjoying my dinners a bit more (53% vs. 50.1%); Korean food is way down (29% vs. 43%), while Italian has surged (18% vs. 8%); I’m eating less pork (17% vs. 21%) and chicken (14% vs. 20%), about the same amount of beef (22% vs. 20%) and fish (11% vs. 12%), and way more other seafood (42% vs. 22%); and I’m cooking less (42% vs. 47%).

Not that any of this means much, now or forever.

(For more details re food, see WHAT)

(For more details re venues, see WHERE IN KOREA)

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