14.074 Shrimp Tacos

Cycle 14 – Item 74

20 (Mon) March 2023

Shrimp Tacos


by me

at home

-Changgok, Sujeong, Seongnam, Gyeonggi, Republic of Korea-

with W and IZ


Today, I was very proud for the company to support an author visit by Bora Chung at SIS, my alma mater.  We’d facilitated the introduction and supplied copies of her most notable book Cursed Bunny.

Libraries at international schools these days are much more interactive spaces, and talking is allowed – back in my day, in this very library, which then just had rows and rows of stacks, the librarian’s primary function was to shush students.

Previously, we’d supported Bora’s visit at SFS (see 13.309 Roast Chicken with Mashed Potatoes in Gravy and Buttered Vegetables), though then only the books.

It’s not about selling books, but inspiring readership.

I love this part of my job.


In line with my experiments last year to make burgers with short-cut proteins – oh my god, I can’t believe that nearly 10 months have passed since the last one  (see most recently 13.145 Cheese Ham-Burger) – I tried tacos this time with mini shrimp cakes.

Specifically, Ggoma (baby) Saewooggasseu (shrimp katsu) by CJ Foods.

Unfortunately, the shrimp cakes were quite crappy, with neither the taste nor texture of real shrimp.

Shallow-fried in canola oil, the crispiness on the outsides was fine, but the insides were rubbery.

Also, working with corn tortillas for only the 2nd time ever (see previously 1.310 Grilled Chicken Tacos), I still couldn’t get them soft and pliable, despite trying various suggestions on the internet.

Montezuma Blue: technically, not tequila but “made with tequila and other liqueur” – produced in Mexico, owned by US-based Barton Distilling Company, which also makes Barton Vodka (see 14.073 Penne all Vodka with Shrimp).


(See also BOOZE)

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