Food is what binds us
<< This is a recent spice-inspired dish I concocted. It's basically a miso soondubu jjigae (Korean spicy tofu soup) I made from an anchovy stock. I added sweet potato noodles, silken tofu and raw beef — which cooked to perfection in the hot soup and also was only $3 at the store. SCORE! To top it all off, I added a healthy serving of homemade chili oil :). I’ve recently been obsessed with Chinese cuisine, specifically Southwestern Chinese food, hailing from provinces such as Sichuan and Chengdu. The influence comes from a recent spontaneous follow on Youtube, and a channel called, "The Food Ranger." This online vlog (video log) features a quirky Canadian foodie named Trevor James who moved to Chengdu, China because he had fallen in love with the food. (Sounds like something I’d do, really.) Most of his culinary adventures include bowls of handmade dumplings, pulled noodles and lots of spice, all found at hole-in-the-wall restaurants and outdoor m...