Report from the Texas Book Tour for Dishing Up New Mexico
Kimchi (also known as gimchi) and Korean food in general are not cuisines that I have experienced often as a Native New Mexican. Most of the kimchi I had tried were American variations and therefore I was not entirely sure what kimchi was supposed to taste like. When I found out I’d be relocating to South Korea at the end of last year one of the things that I was most excited about was the opportunity to sample some authentic Korean food, including the national dish, kimchi. Once I arrived in Korea I found the cuisine to be somewhat intimidating, with all kinds of smells and flavors that my palate was not used to. Kimchi in Korea has a much more aromatic (also could be described as strong) smell than what I’ve had in the U.S. and it is everywhere you go.
Sharon Hudgins reminds us of the Sibera that existed before all of the much starker Soviet Union years.
There’s something about the richness of red curry paste that is incredibly satisfying to the palate; in fact, I find that even a small portion of good red curry leaves me feeling sated—much more so than a comparable amount of Chinese food, for instance.
Late August is the time of year when the day-glo orange-and-yellow fungus called Chicken of the Woods crops up on the dead and dying trees in the deep woods. I recently had the pleasure of spending a few days wandering the forest around Juneau, Alaska, where I went hunting for some of this edible mushroom.
On Tuesday in Houston, I had lunch at a food truck—er, bus with James Wreck and David of eatmoreheat.com. Bernie’s Burger Bus blew me away with their Fire Drill Burger.
In 2008, my coauthor of ten books, Nancy Gerlach, and her husband Jeff retired and moved from Albuquerque to Chelem, Yucatán. Recently my wife and I visited them for a whirlwind tour of the region.