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Spicy Korean seafood soup--

Going out on a culinary limb and making seafood soup. I'm thawing a bunch of kyoot little squids, fishballs and scallops, getting ready for the cauldron. Haven't made this one before--though I can count the number of times I've cooked seafood on one hand, outside of throwing shrimp into a pot of jambalaya. We'll see what happens!

Comments

spottylogic
Apr. 6th, 2007 04:58 pm (UTC)
Hmm...a not-terribly-spicy tomato soup with catch of the day? Whines will love that one :) He's gotten his seafood entree for at least this six months, maybe I'll remember it for our anniversary :) I'm not much of a seafood person, generally.

There's a really high-quality seafood vendor on our side of town, though, one that apparently supplies all the local sushi-houses with their ocean-going protein. I need to check out that place the next time I'm doing something seafoody.

Interesting recipe. An American interpretation of an Italian style dish...huh.

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