Single malt whisky, what is all the fuss about?

In South Korea, whiskey has long held onto a steadfast position as a popular libation for business and social gatherings. Mixed with beer as a “poktan” drink or served up on the rocks or straight, the spirit maintained a secure position in the alcohol market that appeared unshakable. Then the makgeolli boom took off several years ago and the shift from whiskey-formulated “poktan” drinks to soju-based concoctions took a chunk out of the industry pie. Rather than proclaim the imminent death of the

Jan. 27, 2012

Wine of the Week: 2010 Cirelli Trebbiano d’Abruzzo

This is a zippy Trebbiano from an estate in Italy’s south dedicated to organic farming. I can remember when it was nearly impossible to find a crisp white from that region. But Cirelli’s 2010 Trebbiano d’Abruzzo is as refreshing as lemon sorbet. The fruit tastes ripe and golden, but the wine is bone dry.It’s just what’s needed if you’re serving a seafood salad or pasta. It’s great with vegetable soups, beans with tuna and grilled salmon. Who knew easygoing Trebbiano could have this kind of elega

Jan. 20, 2012

Tteokguk (Sliced rice cake pasta soup)

Tteokguk is a soup made of diagonally sliced rice cakes simmered in beef broth, garnished with pressed meat, and fried egg white and yolk strips. People enjoy tteokguk made with sliced garaetteok on the first day of the year. Garaetteok is a rice cake that is pulled into a long rod. It is eaten in hopes of expanding one’s property.Ingredients ● 600g white rice cake● 300g beef (brisket or shank), 8 cups water ● fragrant seasoning: 20g green onion, 10g garlic ● seasoning sauce: 3g clear soy sauce,

Jan. 20, 2012

Star barista puts perfection in premium coffee

Coffee has long become a fixture of Korean food culture. It seems impossible, in fact, to walk one block down a street in Seoul without encountering a coffee shop. While the primary purveyors of the cafe experience are major franchises and chains, a growing number of specialty cafes have been steadily carving out a market for themselves. Hand-dripped, cold brewed, roasted in-house; a coffee aficionado can indulge in many a caffeinated fantasy in this metropolitan hub. The options are endless, an

Jan. 20, 2012

Chef Paula Deen hid diabetes, pushed high-fat food

NEW YORK (AP) -- Paula Deen, the Southern belle of butter and heavy cream, makes no apologies for waiting three years to disclose she has diabetes while continuing to dish up deep-fried cheesecake and other high-calorie, high-fat recipes on TV.  Paula Deen (AP)She said she isn't changing the co

Jan. 18, 2012

Eomandu (fish fillet dumplings)

Eomandu is thinly sliced white fish fillet (croaker, sea bream, flatfish or gray mullet) that is stuffed with beef and vegetables, coated with starch, then steamed. The white fish fillet as dumpling skin is unique, light and sweet in taste. It was originally a summer dish but now people enjoy it on special occasions year-round. Ingredients ● 3 white fillet fish (croaker, codfish, frozen pollack) slices ● 1/2 tsp salt, 1/4 tsp ground white pepper ● 70g minced beef (top round), 3 sheets brown oak

Jan. 13, 2012

Escoffier: Father of a foodie nation

He may have inadvertently paved the way for McDonald’s, but great Victorian chef Auguste Escoffier was so slight a man that he even couldn’t reach the stove. He had platform shoes made and went on to cook his way into culinary history. In a time before Twitter or even phone service, Escoffier, who was born in 1846, quickly rose to become known as the Ambassador of French cuisine and was eventually knighted for it.Kaiser Wilhelm II once remarked to Escoffier: “I am the emperor of Germany, but you

Jan. 13, 2012

Wine of the Week: 2009 Tablas Creek Vineyard ‘Esprit de Beaucastel Blanc’

Chateau de Beaucastel produces a stupendous Chateauneuf-du-Pape blanc, and its Paso Robles property, Tablas Creek Vineyard, turns out a white in a similar spirit called “Esprit de Beaucastel Blanc.” It’s no mistake that so many Central Coast winemakers have gravitated toward Rhone varietals. This blend of primarily Roussanne with Grenache Blanc and a little of the livelier Picpoul Blanc is a great tribute to the Rhone with its scent of white peaches and honey, bracing minerality and lush texture

Jan. 13, 2012

Fast-casual eateries beguile fast-food customers

LOS ANGELES ― Fast-food eateries are in the throes of drive-through Darwinism as more upscale upstarts, such as Chipotle Mexican Grill and Panera Bread Co., grab market share from the likes of Taco Bell, Subway and Wendy’s.Chains that are fancier than fast-food options but cheaper than sit-down alternatives are part of a hybrid sector known as fast-casual that is maturing into one of the food industry’s strongest.That category is tapping into growing demand for more healthful, specialty foods th

Jan. 13, 2012

Specialty soy sauce cakes a new food fad in Japan

KAMAISHI, Japan ― A roll cake flavored with soy sauce made by a company with old roots in the city of Kamaishi has become a popular symbol of reconstruction from the Great East Japan Earthquake in Iwate Prefecture and around the nation.The Shoyu Roll cake is a collaboration between soy sauce producer Fujiyu Jozo and semipublic company Kamaishi Shinko Kaihatsu.Before the March 11 disaster, the company sold local specialties at its Kamaishi Tokusanhinten shop in the city. One-fourth of the company

Jan. 11, 2012

Wine of the Week: 2009 Langmeil Barossa ‘Three Gardens’

 It’s the time of year for rich, full-bodied reds, and this week that would be the Langmeil Barossa “Three Gardens.” A blend of Shiraz, Mourvedre and Grenache, the 2009 has an understated elegance and a beautiful, silky texture. The fruit is bright with a touch of sweet spice and smooth tannins.Bring it to a holiday dinner party or give some lucky red wine lover a bottle as a gift. At about $18, it’s a bargain.Drink it with prime rib, braised lamb shanks, roasts and stews.● Region: Barossa, Aust

Jan. 6, 2012

Hobakjeon (pan-fried summer squash)

Hobakjeon is a dish of marinated summer squash that is coated with wheat flour and egg wash then pan-fried. It may also be fried with meat stuffing. In the olden days, hobakjeon was fried with no coating or only the wheat flour coating. Ingredients ● 1 medium summer squash, 1/2 tsp salt● 1/3 green pepper, 1/4 red pepper ● 4 tbsp wheat flour, 2 egg, 1/8 tsp salt ● 3 tbsp edible oil ● vinegar soy sauce: 1 tbsp soy sauce, 1 tbsp vinegar, 1 tbsp waterWash the summer squash, slice it into thin pieces

Jan. 6, 2012

Meet the coffee professor

FORT WORTH, Texas ― Some days, the thought of that first cup of coffee is the only thing that gets Tom Vincent out of bed.In that way, of course, he’s no different from plenty of other people who like a morning caffeine jolt.What sets him apart? For the rest of the day, he never stops thinking about coffee. How to brew the perfect cup. How to teach pros and amateurs alike to do the same. How to create the kind of coffee culture in North Texas that one can find in Austin or Vancouver.This month,

Jan. 6, 2012

All Hot & Frothy: When the weather gets cold, it’s time to warm up with hot drinks

When the weather gets cold, it’s time to warm up with hot drinksHot pumpkin toddy. Hot buttered rum. Spiced latte. Mulled wine. Are you feeling toasty already? It’s the season for warming up inside with hot drinks, and Tacoma bars are already offering some fine ones on the menu. But they’re just as easy to make at home ― and that way you don’t even have to de-ice the car.“In a colder climate, it’s a little more comforting to have something warm in your hand,” says Rodel Borromeo, executive chef

Jan. 6, 2012

Wine of the Week: 2010 St. Urbans-Hof Riesling ‘Ockfener ...Bockstein Mosel Kabinett’

German wines can sometimes be astonishing bargains. This gorgeous Riesling Kabinett from St. Urbans-Hof winery in the heart of Germany’s Mosel is a case in point.Juicy and fragrant as a ripe white peach, the 2010 Riesling Kabinett is sheer nectar laced with the bright acidity that makes these wines so food-friendly.Open a bottle for a Moroccan or Thai meal. It’s also a terrific match with cheese. Or simply enjoy it as an aperitif before dinner.● Region: Mosel, Germany● Price: $17 to $20● Style:

Dec. 30, 2011