26 (Mon) December 2011
-Oksu, Seongdong, Seoul, Republic of Korea-
w W and DJ
Another dish with the assistance of Asian Home Gourmet, as well as the leftover crab and egg curry from a couple weeks back (stored frozen).
I’m starting to prefer the broccoli stems over the florets. I used to discard the stems, as I’m sure many people do. But then, to stretch the value of our domestic grocery budget, broccoli being somewhat expensive here, I began to incorporate the stems into various dishes. And now, I like that they maintain their crunchy texture even when cooked for longer periods, allowing for a wider margin of error where timing is crucial, especially in stir-fries.
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