“Bok Choy KimChi, Ahi Tuna,
“Shredded” Kimchi Soup, with Korean Carrot”
I had been wanting to make kimchi for the soup of the day at work for some time now and when I saw how much baby bok choy we had in the walk in I decided to go for it.
I served most of these ingredients on the plate as the soup garnish but decided to make a plate as if it were my restaurant. The very first customer we had tonight was korean of course, and she ordered the soup. I was not worried about the flavor because I knew it was tasty, but I knew that it was not as spicy as she wanted. And that is what she told the server, it tasted great but ot spicy enough for her.
And to show the smooth texture of the carrot tube is as smooth as a puree here is a pic.
what percentage agar you use?
.9
right on. yeah, where the hell have YOU been? Its been even longer dude.
well ok then! i sent you an email. call me when you can to talk about alinea/food/whatever.
Somehow i missed the point. Probably lost in translation
Anyway … nice blog to visit.
cheers, Effects.