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4.176 Chicken Nuggets with Ketchup


-Cycle 4, Item 176-
30 (Sun) June 2013

-American-
Chicken Nuggets with Ketchup

1.5

by me

at home

-Oksu, Seoul-

with Dominic

Didn't get a chance to prepare these during yesterday's camping trip (see 4.175 Jucy Lucy with Muenster, Pepper Jack, Bacon, Caramelized Onions).

Pretty good for what they are.  Made by Korea's preeminent chicken producer Harim.   Just deep-fry in oil for a couple minutes.  The nuggets come in the following shapes: ovoid, star, arrowhead, speedboat, and schnauzer.  Dominic likes them, except the schnauzer, because he doesn't like the idea of eating dog--seriously.  Dumb kid, dog-shaped chicken nuggets rule.  

4.175 Jucy Lucy with Muenster, Pepper Jack, Bacon, Caramelized Onions


-Cycle 4, Item 175-
29 (Sat) June 2013

-American-
Jucy Lucy with Muenster, Pepper Jack, Bacon, Caramelized Onions

2.0

by me

at Club Board [resort/campsite]

-Gapyeong, Gyeonggi-

with Wife, Dominic, Ian, Cho JH + Kim KH, Lee HS + Yun YH

Jucy Lucy is a type of cheeseburger.  Unlike a standard cheeseburger, the patty contains the cheese within, usually shredded, which melts during the cooking and gushes out when the patty is bitten into.  The types of cheese, as well as additional stuffing ingredients (e.g., bacon), and the external toppings and condiments, may vary.  Generally referred to as a "stuffed cheeseburger," the term "Jucy Lucy" (Matt's Bar) or "Juicy Lucy" (5-8 Club) was coined by one of two bars on the same street in Minneapolis that both claim to have invented the dish (see Wikipedia on Jucy Lucy).

Wanting to keep the rest as simple as possible, nothing else but lettuce and a smear of horseradish sauce.

My first attempt at making a Jucy Lucy--for some reason, I prefer the misspelling from Matt's Bar--was a disappointment.  The main problem, I believe, was in trying to finesse the cheese by replacing the classic cheddar with a blend of muenster and pepper jack.  Due to their relatively light taste and texture, I prefer them in sandwiches.  But here, they were too light: what should have been a bomb of cheesiness turned out to be a dud.  I knew that I'd failed when YH, who doesn't like cheeseburgers because they're usually too rich for her tastes, remarked that she liked the Jucy Lucy for its "lean" quality.  Also, I'd made the patties the night before and stacked them on parchment paper in the fridge; by morning, the paper had turned pink from all the juices that had bled out.  

I'm going to give this another try.

Each patty, a blend of American short rib and chuck weighing exactly 180 g (about 2/5 lb), consisted of two parts: a base with raised sides and a lid.

In addition to the cheese, I included some parsley, which didn't really seem to make a difference either way.

The caramelized onion and bacon were good.

Maybe I should've used more cheese; the patties could've handled the extra load.

shoulda/coulda/woulda

The occasion was a camping trip.  It was the first outing with the camping crew in over 3 months (see most recently 4.070 Barbecued Pepper Brisket).  So, when YH requested that I make burgers--at these gatherings, we've come to an arrangement whereby she feeds my wife (who likes Korean food), and I feed her husband HS (who likes western food); she's putting in special requests now, apparently--I decided to try something different while I was at it.  


Club Board is a resort, sorta.  The property comprises a pair of elevator-less buildings with AC-less guest rooms, BBQ/picnic area (for a fee), and swimming pool (for a fee).  Located along a river, the resort also offers various motorized water sports (for a fee) (e.g., wakeboarding).  What appears to have been some kind of mini golf course was converted into camping grounds, probably to take advantage of the recent camping boom, though the lack of proper support facilities suggests that campers aren't a high priority.  Indeed, the owner informed us, after we'd set up, that fire/grilling is allowed only in the BBQ/picnic area (for a fee), showing an utter/absurd ignorance of why Koreans go camping at all.  We ignored him, as did the other campers around us.  What a joke.





On a positive note, the grass was good for the kids.


Our set-up;  all of a sudden, we've become trailer park.

Momo's first trip--what a camper!

4.174 Pyongyang Mul Naeng Myeon


-Cycle 4, Item 174-
28 (Fri) June 2013

-Korean-
Pyongyang Mul Naeng Myeon

1.5

by me

at home

-Oksu, Seoul-

with Wife, Dominic, Ian

So long as I'm on a quest to determine Seoul's best Pyongyang-style (PYS) mul naeng myeon (MNM) (물냉면) (see most recently 4.173 The Woo Lae Oak MNM...), I may as well try the packaged stuff.  Pulmuone, my favorite local food company (see other posts relating to Pulmuone), recently introduced a new line of semi-instant products for MNM, as well as its spicy, brothless cousin bibim naeng myeon (BNM) (비빔냉면).  Wife: "Aren't you sick of it yet?"  Me: "Just getting started, baby."


BROTH.  Sweet.  Tangy.  No trace of beef.  Crystal clear.

NOODLES.  Darkish.  Rubbery.  No trace of buckwheat.  


TOPPINGS.  None,  except a tube of mustard.  The instructions on the packaging helpfully suggests adding cucumber, pear, radish.

CONCLUSION.  I wasn't expecting much, and I got exactly what I'd expected.  Not PYS, nowhere close.  Not even really naeng myeon.  That said, it was...okay(ish)--the way that bottled apple juice doesn't actually taste like apples, but it's still kinda good.  Dominic: "This, this is what I'm talking about, this is the kind of MNM that I like!"  


NITPICK.  One is called "Pyongyang Mul Naeng Myeon," while the other is called "Hamheung Bibim Naeng Myeon." If one were to include the thicker, buckwheat PYS noodles, and the other were to involve the thinner, potato starch Hamheung-style (HHS) noodles, then the respective attributions would technically be correct.  However, the two products seem to contain the same noodles, somewhere in between the two styles: darkish in color yet rubbery.  In any case, the labeling distinction reinforces the mistaken notion that, categorically, PYS = mul and that HHS = bibim, which is not true: (i) as this MNM series has shown, PYS restaurants also serve BNM but with buckwheat noodles; (ii) conversely, I've reported on an HHS restaurant that served MNM but with potato starch noodles (see 3.010 Mul Naeng Myeon).  Shame on Pulmuone for perpetuating a myth.

The meal did include other items.