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 |  I've maxed out. Closed this blog. |
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This is a way of making myself write something coherent and grammatically correct almost every day. I'm opinionated and need an outlet. I'm also prone to flights of fancy. Thanks for stopping by. |
| I admit I'm not a foodie. But I think a lot about food because I like it so much, too much. I like trying new things. I sometimes regret it later. I never could make myself try the barbecued alligator, but now I think I should have at least tried. I don't like cucumbers, even though I eat cucumber sauce on Greek salads and sandwiches. Today I had Korean tacos! Yes, a Mexi-Korean special. It was advertised a week ago at our hospital restaurant, which is run by Morrison's. They try to be heart healthy occasionally, because of all the doctors and nurses and other dieters. Of course, they still sell lots of desserts and fried onion rings. The Ta-Korean stuff looked healthy, so I tried. It was two flour tortillas, filled with your choice of seasoned beef or pork, kim chee (spelled several ways),cucumbers, and a side serving of cellophane noodles with shredded carrots and something green. You had a option of spicy vinaigrette or Korean BBQ sauce. The BBQ promised to be spicier, so I tried a dab of vinaigrette (which contained soy sauce). It was tasty; I picked out a big pile of cucumbers. I had to do the research. Turns out, the Mexi-Korean or Ta-Korean cuisine started with a food truck in downtown DC. It was so popular in the streets that it grew. Other cities sell it, and there's a stable restaurant carrying it. The seasonings are primarily Korean, but the assembly is Mexican. It's another preppie/yuppie food style. Because it features so many fresh vegetables, it's catching on with the health conscious consumer. Cellophane noodles actually don't save any calories or carbs. They're made with vegetable starch, like greens or beets, instead of flour or corn. The color is gray-brown, although they looked green tinted to me. They are shiny and translucent, hence the nickname "cellophane". Kim chee is a vegetable side, mostly cabbage, that can have many variations, with soy sauce and other flavorings. I had a Korean friend years ago, who was a good cook. She made kim chee amongst other things, and even put the name on her license plate. (She taught me to make egg rolls.) There was some kind of oil on the noodles, but I doubt they paid extra for EVO. Shredded carrots were in everything, and so were onions. I don't have any idea of calories or nutrients. I did try to break it down by known ingredients, and it comes out pretty well. The sodium I'm sure was sky-high. Bottom line, another culture fad has been experienced. It was good. |
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