Stinky food

One advantage to having the house to myself is I can eat whatever I want without worrying about it’s impact on others.

For dinner tonight:

Brown rice topped with scrambled egg, seaweed, sauerkraut, carrots, sardines, sesame seeds, and two different kinds of sriracha sauce.

At least I scrambled the egg. Another option would have been hard boiled (even more stinky), or the authentic way – raw.

If you’re thinking, “what the heck?” just imagine something vaguely like bibimbap, except just about every ingredient has been substituted for something I happened to have in the house. If you’re wondering what sauerkraut has to do with Korean food – I couldn’t find any kimchi in my kitchen! I guess it’s all at the other house. That is the story of my life no matter which house I’m at – “Uh, I’m sure I had some – it must be at the other house.”

Real bibimbap:

Real bibimbap from a good restaurant will come in a really hot stone bowl (dolsot), and is still cooking when it arrives. If you want your egg cooked, just stir it in right away and it will cook. Also, even if they serve it with the egg already cooked, if you don’t stir it, the edges of your rice could overcook.

I don’t have a dolsot. I looked into ordering one once, and it was quite expensive. I just need to visit a Korean store next time I’m in the bay area or somewhere. There is a world market in Albuquerque, Talin Market, and they used to also have a Santa Fe location, but it closed before I moved here.

My dinner: