The floodwaters are rising, the earth is quaking, zombies are breaking down your back door and you have a house full of dinner guests (of the living kind). Your first instinct may be to pop open a can of Dinty Moore, but you can do better than that. The key to surviving extreme circumstances is to not give up. Do not give up hope, and do not give up your basic human need for fine foods.
It's hard to pinpoint what makes kimchi, Korea's national side dish of fermented vegetables, good. Is it the vibrant colors? The insane textures? The salty, intense taste? Whatever it may be, you'd have to go far to find a better dress for leftover rice, and flu season would be a helluva lot longer without kimchi's dual powers of vitamin C and anti-oxidant garlic. After an uneven dinner at Korean BBQ House in Nob Hill, I can say that aside from the slow burn of their remarkably good kimchi, this restaurant makes an über-cure for respiratory ailments that also doubles as a damn fine soup.
A few days ago we set upon making a four-course salad dinner for friends that we firmly insisted was to be strictly eating only: no photos, no blogging. Sometimes you just have to take a vacation, right? Well, since we’re mildly OCD when it comes to sharing food and booze tricks, we found a loophole and stuck a quick liquid dessert in the freezer. The mix of sour cherry juice, vermouth, bourbon and fresh mint comprises all the ingredients for a traditional Manhattan. When dinner was over we had a popsicle tray of frozen cocktail popsicles (cocksicles!) waiting for us. The result? Tongue-numbing flavor crystals.
So you’re stuck in the wilderness with five of your closest buddies. You've run out of food and rescue is beginning to look unlikely. Though no one has brought it up, you’re all wondering who is going to be eaten first.