Taste Good: A True Thing


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Years ago, as a freshman at Northwestern University, I used to trek to the computer lab after classes to log onto a Web site and stare longingly at pictures of Singaporean food that someone out in the ether had taken the care to post.

I'm ashamed to mention how long ago this was, exactly — let's just say that this was the first year the university handed out email addresses to incoming freshmen and well, that this "Internet" thing was still new-fangled.

I've never forgotten the kindness of the person — whom I've never known — who put up that rudimentary site filled with pictures of dishes I desperately missed. The photos became my lifeline during that first bone-chilling Chicago winter — and I would spend the next 10-plus years looking for good versions of Singaporean chicken rice or spicy beef rendang in Southeast Asian restaurants across America.

After years of looking, I've finally found a place that I can whole-heartedly say is authentic: Taste Good in Elmhurst, New York. (And I'm not the only one who thinks so — the Singapore Permanent Mission to the United Nations often uses the restaurant to cater its events.) I won't go into all the details here — you'll have to check out my piece on the meal and my quest in the Atlantic Food Channel today — but I wanted to pay a little homage to that anonymous person who saved my sanity all those years ago.

So here's a little visual montage. Whoever and wherever you are, I hope you enjoy these pictures …

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Doenjang Jjigae: Tofu & Seafood Stew (Commoners' Food)


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You could say I haven't exactly been the kind of daughter-in-law a Korean mother would have wished for.

I can't speak Korean. (I don't think being able to say "kalbi" and "bulgogi" counts.) And while I'm awfully good at eating Korean food, well, making it is another matter entirely.

I'd never attempted many Korean dishes simply because they seem terribly complex — each stew, each grilled meat I sample is always bursting at the seams with complicated clusters of flavors. How could I ever replicate those tastes in my little Brooklyn kitchen? No, no, it was always far easier to just throw in the spatula and hop on a train to New York's Koreatown.

After spending some time in the kitchen with my mother-in-law in Honolulu for book research last year, however, I started to come around. 

Since she lives in Hawaii and I live in New York, it's been impossible to keep the lessons going. So I've been turning to a blogger whom I deeply admire — and adore — who's essentially a one-woman Korean cooking school: the irrepressible Maangchi.

Many of her recipes are incredibly simple — foolproof, almost — and watching her videos helps you figure out whether you're chopping things the right size or grilling meats to the right doneness. Recently, I had her to thank for a lovely tofu and seafood stew I'd been craving …

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