I love it when members let me know what they think of DCCC picks. Most often, members relay their thoughts about a book in an email, which I then incorporate into my book reviews (the DCCC chapter in Denver has been consistently wonderful in this regard). All members, however, are invited to contribute postings, which can take just about any form (there’s information here about member-submitted postings).
Take this missive from Carlos Santa Coloma, one of the newest members to join DCCC. He lives in Florida, far from the location of the original DCCC (Vermont) and my new home base of Richmond, Virginia. He’s not letting that distance get in the way of his fun. He’s participating from a far, and has contributed a status report on his explorations of The Korean Table.
Carlos sent me his photo and greeting a some weeks back, so by now I imagine he’s become a Korean cooking pro. HJ
Hello. To members of DCCC who read this, greetings! I am a new member but I am a longtime avid, amateur cook. I love bold spicy flavors so Jerusalem, Entice with Spice and the current DCCC book, The Korean Table, have recipes that I really like. (Actually, exploring Ottolenghi’s cuisine is what brought me to this club.)
I offer a photo and a few comments on my first selection from The Korean Table. This is my version of Summer Noodles with Vegetables on page 132. I liked it because it has a lot of veggies—kind of like a salad and hearty meal at the same time, and yes, it was quite tasty. These are flavors that I definitely want to explore. Next time I’ll ease up on the amount of somen . . . or figure it out better. It got too mushy. I think I need to cook the noodles less? Any ideas?
My wife complained that the meat was too cold. Other than that she liked it okay. The dish reminded her of cold sesame noodles. (She’s not one for effusive compliments. So I read her body language.) Today is the next day and I’m craving more from that exotic taste department. My youngest daughter who adores all things Asian is going to be jealous.
I think I’ll try to make kimchi with the Napa cabbage that was left over. The Kimchi Hot Pot on page 87 looks yummy . . .
—Carlos Santa Coloma