when i'm lost,
i look to the past
to the time when i was carefree
and fear wasn't a thing
caught between duty and obligation,
that past is on hold
i remember the memories
of that place and time
when i was there
if the movie parasite was a dish- it would be jjapaguri. which is why bong must've included it in his film. jjapaguri is black bean instant noodles with cubed beef. it emphasizes the dichotomy of the two ingredients, much like the dichotomy of the two families.
food sometimes plays a role in movies. their inclusion is intentional and is symbolic of the message the storyteller is trying to convey.
excerpt from parasite - written and directed by bong joon ho
YON-KYO (into the phone): It’s Da-Song’s favorite. If you start cooking now, it’ll be ready by the time we get there. There’s some Prime flank steak in the fridge so you should put that in too.
Da-Song is in the backseat with his eyes closed. He looks pissed. He’s taken Da-Hae’s realitycanceling headphones and is wearing them over his ears.
Yon-Kyo glances back from the passenger seat.
YON-KYO (CONT’D) (into the phone quietly): It was complete hell. The stream at the campsite flooded and we had to pack up our tents, but Da-Song just refused to leave. He was crying and yelling-- (sighs) We barely got him in the car, and now we’re on our way. I’m counting on the japaguri! It has to be ready!
below, my version of jjapaguri.
when moody is your default state
you need an anthem to match
like this song by puma blue
the shape of your face
the swagger in your walk
the style of dress
all too familiar
i do a double take
and i’m transported to you for that second
(where do i begin?) love story - shirley bassey - cover song
she picks a song on the jukebox at the seedy bar
as she waits for the assasin to deliver the good news
she dances back to the seat
reminiscing on her past and lost in music
and just as she was getting restless waiting
he walks in
and tells her, he didn't do as instructed
but its not entirely bad news
as the death seems inevitable
just not as quick as she wanted
Where do I begin?
To tell the story of how great a love can be
The sweet love story that is older than the sea
The simple truth about the love he brings to me
Where do I start?
Like a summer rain
That cools the pavement with a patent leather shine
He came into my life and made the living fine
And gave a meaning to this empty world of mine
He fills my heart
from The Politician on Netflix, created by Ryan Murphy, Brad Falchuk, and Ian Brennan
song is available on the foomu27 playlist 2020: music.apple.com/us/playlist/foomu27-playlist-2020/pl.u-RRbVYr5tx5jRMx
the last thing you want to do is clean it
i’m just gonna leave this here
time goes fast,
time goes slow
time doesn't go at all
at the speed i'm in
the last month of the year
the days that have gone by,
same as the day i'm in
finding inspiration on the daily
the discovery of a song/artist
fortunate happenstance of music
when i discovered this song/artist
in this movie
Clazziquai Project is a South Korean band that combines house, acid jazz and electronic music.
What If, is their first single in three years. It features South Korean ballad singer- Kim Sooyoung.
The sound of What If, is what we have come to expect and love from this band of three- which was formed in 2001.
Check them out on Apple Music. Link below to their newest single- What If:
When friends share music
It's a beautiful thing
I quickly fell in love with the refreshing sound of Rich Brian.
You'll be doing double takes, when you see Jamie Auld's portrayal of Madonna in this documentary by Guy Guido.
The documentary covers her struggles during her early years in New York City. The documentary focuses on her relationship with Dan Gilroy They form the band, the Breakfast Club, along with his brother Ed and one other member. Madonna becomes the drummer of the band and starts writing music.
To be the wife of the eldest son in a Korean family is a life sentence of domestic labor, above and beyond the wives of lesser ranked sons.
It’s not a role to be taken lightly.
The eldest son’s house is where all of the family events take place.
One of the responsibilities of the eldest son is to hold Jesa on the death anniversary for generations of elders.
This tradition of honoring the dead includes a huge feast, which the wife of the eldest son is expected to prepare.
As a child, I just remember feeling different for having these customs. What would people think if they found out? What did our neighbors think when we propped the door open to let the spirits in?
Jesa was also a huge burden for my mother to do all of the cooking. Other members of the family would often arrive when the preparation was complete.
It just seemed like an unnecessary chore.
But my father took Jesa very seriously.
He is the only son of the family and he fully embraces his eldest son responsibilities without hesitation.
Normally a very jovial father, he’d become solemn, as he’d peel the chestnuts and carve the boiled eggs.
Jesa was around a dozen times a year (including Charae- which has a different name because it is not during the death anniversaries but during the holidays).
Some months, there would be overlap and my mother would have to cook two feasts.
I have been a part of almost a hundred Jesa's in my lifetime.
And all the while, I thought we were sacrificing something of ourselves to honor the dead. Taking time out of our busy lives to remember them. An inconvenience. But in actuality, we were the beneficiaries of the tradition.
The wisdom of our ancestors, that created the tradition, only dawned on me recently.
If left to our own devices, how many of us would come together as a family to share a meal? Or remember ancestors that have passed?
Jesa, is for the living. For the living to remember to live and appreciate family.
All those Jesa memories of food and family- they have become a part of me.
revisiting some of the posts gone by
friday, september 8, 2017 - fung shing, montreal, quebec, canada
the restaurant owner goes out for a smoke
the air is cool and crisp
but in summer
he is relaxed and reflective
it is the hour before the dinner rush
he has been doing this,
as long as the 80's chairs have been here
the windows are foggy
the seal broken
the venetian blinds,
outline the frame of my vision
the gates of chinatown
the waiter checks his phone before going to the table to take their order
it's his girlfriend
she'd like to go to the movies tonight
the customer looks behind her back,
to see where her tea is
she says- a romantic comedy
he can do that
he will watch it for her,
7 more hours until he gets off
he really like this one
she is different from the others
she likes her men manly
last of the macho-loving women left in this world
so many songs...
wherever i go
whatever i do
click on icon above for link to the playlist on applemusic
who is kimchipapi?
kimchipapi, the chef and owner of kimchipapi kitchen, is also my brother joon
before he became kimchipapi,
we played house,
the three of us-
jinnie, me and joon
we came after each other with knives,
when the fighting became really impassioned
then we’d hug it out
and eat neapolitan ice cream
out of a gallon tub
i saw him falling in love with the restaurant business during his high school days,
when he’d bus tables at our parent’s restaurant and i’d work as hostess
the hustle and bustle
the tastes and aromas
and then he started cooking
little things here and there
and the rest is happening right before our eyes
at his first restaurant kimchipapi kitchen
the one year anniversary is today
and i can’t be prouder
he’s been battling it out in the trenches-
blood, sweat and tears
during construction to now
but it’s all worth it to him,
when people come in to enjoy his food
the food he has created,
by tasting and testing until he couldn’t taste any more
happy one year, joon!
81 Harvard Ave
Allston, MA 02134
on Instagram @kimchipapiktchn
Where would I be without Shazam?
I'd be without titles of songs,
names of artists,
forever yearning to hear the song,
I heard by chance,
What a sad predicament...
Shazam has allowed me to broaden my range of listening, by allowing me to have the titles of songs and names of artists of music I’ve heard in random places.
Many of my discoveries are at cafes and restaurants. Sometimes it's a song playing on a TV show.
One time it was a song blasting out of a car on the streets of LA.
Inevitably, I would be lost without my Shazam.
Shazam has been acquired by Apple last year for $400m. And since the acquisition, the two apps have become woven into one another. Making the songs found on Shazam seamlessly accessible on Apple Music.
Shazam was founded in 1999 by Christ Barton, Philip Inghelbrecht, Dhiraj Mukherjee and Avery Wang.
Going beyond the lattes & cappuccinos, there are so many other variations of espresso drinks now available.
Here are a few I have tried recently:
The Affogato: shot of espresso with vanilla ice cream.
The Cortado: shot of espresso with steamed milk.
The Gibraltar: shot of espresso with steamed milk, served in a Gibraltar glass. Just enough milk to balance out the acidity- much like the Cortado.
The foomu27 Podcast | episode 14 | The Conclusion of the Getting to Know You Series: Bob Dylan | Coming Soon
it's been 22 days since my last podcast. there are a ton of reason it's taken me this long to come back but all that matters is that- i'm here, at the exact time and place i want to be.
thanks for listening.
click the link below:
i walk alone
through these empty streets
all i remember
is a vision of you
i think alone in this
all i recall
is a memory of you
for full 2018 playlist on apple music click below:
i grew up eating handmade mandoo (korean dumplings) so it's been hard to go back to store-bought.
unable to satisfy the void of my mandoo past, i decided to make my own. i've updated it with the use of cilantro & chicken but all the fundamentals have stayed the same: fresh ingredients- lovingly made by hand.
Ingredients for the Filling:
Add all ingredients for the filling into a large bowl and combine with your hands.
Take one dumpling wrapper and lightly dip half of one side in the egg wash.
Fill a tablespoon of filling in the middle.
Fold the wrapper in half, making sure to line up the egg washed half with the other half.
Gently seal the edges pushing downward, removing any air.
Bring large pot of water with a tablespoon of vegetable oil to a boil.
Reduce heat to medium.
Stir the water, as you place the dumpling individually, in batches of 10.
Cook for 3 minutes or when the dumplings floats.
Remove gently with a strainer.
Enjoy as is or dip in light soy sauce.
I finally did it. I made kimchi.
It actually tastes good. And this is not my opinion alone, but shared by others who have tasted it.
There are so many variables and stages of the process that could go wrong. The ingredients could suck, the sauce imperfect, the brining insufficient, the fermentation interrupted by air or temperature... However, the stars were aligned and I was blessed by the kimchi gods. I have myself- a delicious bottle of kimchi.
MY RECIPE for KIMCHI
3 medium- large Napa cabbage
¾ cup coarse sea salt
2 tablespoons of sweet rice flour
4 x 4 sheet of kombu
1 dried shiitake mushroom
1 tablespoon of sugar
1 lb of Korean radish
1 cup of chopped green onion
½ cup of garlic
2 teaspoons of ginger
1 Korean pear
½ cup of fish sauce
½ cup of fermented baby shrimp
2 cups of Korean red pepper flake
Brining the cabbage:
Cut cabbage into quarter wedges. In a large basin put 10 cups of water and ¼ cup of salt. Dissolve the salt before submerging the cabbage in the salted water. Leave for 30 minutes.
Remove the cabbage from the basin. Set basin of salted water aside. Salt individual leaves of the cabbage with ½ cup of salt. Apply more salt to the stem part of the cabbage. Then re-submerge the cabbage back into the basin of salted water.
After 2 hours, check to see if the cabbage stem can bend without breaking. If not, leave the cabbage for another 30 minutes and repeat, until the stem part of the cabbage can bend without breaking.
Making the sauce:
Bring 2 cups of water to a boil and add the sheet of kombu and dried shiitake mushroom. Boil on medium for 15 minutes before removing the kombu and shiitake mushroom. Then add 2 tablespoons of sweet rice flour and 1 tablespoon of sugar. Whisk for 15 minutes or until it becomes thick. Cool in ice bath and set aside.
In a blender, add ½ cup of garlic, 2 teaspoons of ginger, 1 peeled onion, 1 peeled and cored Korean pear, ½ cup of fish sauce ½ cup of fermented baby shrimp.
Place purée into a bowl and add 2 cups of Korean red pepper flakes and the sweet rice porridge. Mix thoroughly.
Julienne the radish, chop the green onions and add to the sauce.
Applying the sauce on the cabbage:
Once the cabbage is fully wilted, strain the water and generously apply the sauce on every leaf. Place each quarter firmly down in the container.
Leave the container of kimchi in room temperature. Check daily to see if it is fermentated to your liking. Usually takes about 3-5 days. Use a ladle to press down on the cabbage, removing any trapped air and to help submerge the cabbage in the liquid that has formed. Refrigerate when the desired level of fermentation has been achieved.
7 Kimchi Facts
fortunate happenstance of food & music no. 27