oysters and kimchi on christmas eve
Thu 2015-12-24 23:07:37 (in context)
We shucked the rest of the oysters today. Dad estimates there were 80 pounds of them, total. He borrowed this device that was basically a steel tooth on a hinge with a lot of leverage, with which he popped the oysters open. Then all we had to do was scrape 'em out with oyster knives and put 'em in a container in the fridge.
Well, all except the ones we ate during the process. Privilege of doing the shucking.
At some point during the oyster-shucking session, I remembered that Maangchi's kimchi recipe calls for oysters, and wouldn't it be cool to make kimchi with fresh-shucked oysters instead of frozen? And, hey, there's a Korean grocery store just a few blocks away from the friend who loaned us the oyster-popping device, which we gotta bring back to him anyway. Might as well stop in. And they had everything I needed, up to and including the Korean radish and Asian chives.
("Those don't look like chives," Dad said. "Totally different allium," I admitted, "but it is an allium. Unless I screwed up and bought lemongrass." We both tasted some. It was not lemongrass.)
So now my hands smell like garlic and hot peppers, and fresh kimchi is fermenting in big rectangular bins over by the laundry room. At some point I will have to figure out what to do with it all, because I'm unlikely to be able to eat or give away all of it by New Year's Eve. I suppose maybe package it in dry ice in the fruitcake bin to get it home in checked luggage? And put what's left of the fruitcake in something much smaller? But I don't have to worry about that for a week.
And now I'm rewarding myself with a trip to Hurricane's to hang out with my brother and listen to live music and drink Abita and give my computer a wifi connection it hasn't had a spat with. Seriously.