Come gawk at me "teaching" how to make Haejangguk - 1/13/15
Come gawk at me "teaching" how to make Haejangguk - 1/13/15
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Come gawk at me "teaching" how to make Haejangguk - 1/13/15
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Post #1 - January 3rd, 2015, 5:09 pmOr simply heckle, mock, or throw ingredients at me! I have never taught a class, but at least there will be soup at the end of it. I am fermenting some cucumber kimchi right now. BYO-Soju or Hite Icepoint. Hangover optional.
The extremely potent and elusive mustard oil distillate will be present. Consume at your own risk.
$25 (proceeds go to scholarships and garden plots for needy members of the community)
7pm to 9pm 1/13/15
Sign up here!Part of the secret of a success in life is to eat what you like and let the food fight it out inside.
-Mark Twain
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Post #2 - January 3rd, 2015, 6:44 pmlaikom wrote:Or simply heckle, mock, or throw ingredients at me!
I will cheer not jeer!
Just signed up, looking forward to your class! Is having an actual hangover mandatory?
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Post #3 - January 3rd, 2015, 8:11 pmI'm in! FWIW, this is one of my pet projects also, so they may make me your kitchen bitch.For what we choose is what we are. He should not miss this second opportunity to re-create himself with food. Jim Crace "The Devil's Larder"
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Post #4 - January 4th, 2015, 12:56 pmMake it? I can't even pronounce it!
So what the heck is it? 
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Post #5 - January 8th, 2015, 3:46 pmBump! Still a lot of spots to fill for this event. At the rate it's filling up you will have $25 worth of leftover soup to take home with you! I promise this will be fun, and possibly even educational!Part of the secret of a success in life is to eat what you like and let the food fight it out inside.
-Mark Twain
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