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Gluten-free Cornmeal Molasses muffins – inspired by Boston Brown Bread
1February 12, 2013 by ka101010
I lived in Boston for 10 years before moving to Seoul. During this time, I met my husband, a born-and-bred …
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Reilly’s Taphouse – Itaewon
Leave a commentFebruary 7, 2013 by ka101010
As you can tell from my previous post about beer in Seoul, the hubby and I are constantly on a …
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Beer appreciation in Seoul
2February 3, 2013 by ka101010
I’ve been talking a lot about bread, but that is not the only yeast product we produce at home. My …
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Fudgy brownie cookies – made with Korean vegan margarine
Leave a commentJanuary 31, 2013 by ka101010
I recently tried making chocolate chip cookies with Korean margarine after spotting it in Itaewon. Aside from being attracted to …
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Fresh baked challah – in a toaster oven?!
3January 18, 2013 by ka101010
One of my favorite breads is challah. I love the eggy richness, the subtle sweetness and the symbolic beauty of …
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Expensive coffee in Seoul: why?
Leave a commentJanuary 12, 2013 by ka101010
In Korean classes and casual conversations, foreigners and Koreans alike can agree that coffee in Seoul is expensive. A small …
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Q1 (큐원) flour: Baguettes
Leave a commentNovember 29, 2012 by ka101010
Onto the next Korean flour experiment: Q1 flour Q1 (규원) bread flour has about the same 12% protein content as …
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Homemade yogurt – no special machine needed!
Leave a commentNovember 27, 2012 by ka101010
I don’t mind store-bought sweet yogurt in Seoul, but I often crave plain yogurt. Plain yogurt exists (ie: Denmark brand). …
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Moving to Seoul? Food and ingredient expectations
3November 25, 2012 by ka101010
We spent the summer of 2008 in Seoul before our big move in 2012. Equipped with prior knowledge, we had …
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“Beksul” vs “King Arthur:” final loaves and BLIND taste test!
6November 20, 2012 by ka101010
Then the loaves emerged from the oven: golden, singing (yes, they make noise when then come out of the oven!), …
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