Strike One: The Virgin Stripped Bare By Her Bachelors

This Month's Film: To Be Announced
Cuisine: Korean

The Virgin Stripped Bare By Her Bachelors - With a title like that, who could resist? Alas, the title was the only compelling thing about this film. Although it has been well received by certain reviewers, I found it to be far too drab, slow-paced, and pedestrian to hold my interest. But in for a penny, in for a pound, I stayed with it for the entire two hours and six minutes, hoping that like Stranger Than Paradise (one of my favorite oddball films), it would contain a payoff in the last few minutes of the film. It didn't.

But just for the record, the story is a love triangle between a female film editor, her director, and a wealthy gallery owner who has taken a shine to her. Both guys are keen to woo her in their own way, with the one mitigating factor being that she is still a virgin. The film is a series of overlapping scenes, filmed in black and white, in which the three would-be lovers work, go out after work, and make dates for sex that never happens. And when it finally does...The End.

So I shall continue in my quest for this month's Korean film with The Harmonium In My Memory and Three Iron.

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04:07 PM PST Permalink |

Korean Serving Dishes

This Month's Film: To Be Announced
Cuisine: Korean

The last couple of times I made Korean food, I went with basic serving dishes in white, off-white and a few subtle Asian patterns. But Korea is widely known for that lovely celadon pottery, of which I have only two small dipping dishes. So over the next few days, I will be visiting my favorite haunts for some more authentic pieces to supplement what I already have.

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02:21 AM PST Permalink |

Special Korean Cooking Utensils

This Month's Film: To Be Announced
Cuisine: Korean

Although many if not most Korean kitchens have all the modern conveniences such as running water, gas and electricity, the traditional Korean kitchen is fueled by a wood fire. Cooking utensils include the classic Asian wok, as well as a a special cooking vessel called a steamboat or hotpot, used not only in Korea, but throughout many other countries in Asia. The steamboat has a funnel-shaped chimney designed to hold hot coals or an electrical element to keep a moat of water or stock simmering around it.

The most common Korean hot pot dish is called Sin Sul Lo, and features thinly sliced meats and vegetables served uncooked, to be immersed in the simmering broth by each person at the table and retrieved when the ingredients are done. Sin Sul Lo is typically served with rice and dipping sauce, and at the end of the meal, the stock is served as a clear soup.

Steamboats are available at Asian markets, however, a crock pot, electric wok, or a pot of water on a hot plate may be used instead.

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01:28 AM PST Permalink |

Food Blogger Versus the Grain Moths

This Month's Film: To Be Announced
Cuisine: Korean

I have a dirty little secret. One that I can finally confess, now that the ordeal is over. For weeks, I have been battling an infestation of grain moths in my kitchen.

For those of you who have never had the experience, grain moths, a.k.a. Indian Meal Moths (Plodia interpunctella), are among the most insidious and destructive little pests on the planet. Oh, they may look harmless enough, as they flutter about on dusty wings like so many kitchen faeries. But don't be fooled. They will worm their way into every cereal, grain, meal, flour, noodle, chip, and cookie in your pantry. They even get into paper products, tea bags, and believe it or not...powdered wasabi! They can get into tightly sealed jars, heavy plastic bags, and unopened boxes lined with airtight envelopes. No form of packaging, no matter how invincible can stop these relentless creatures.

They first infiltrate your kitchen by hitching a ride as larvae, somewhere among your groceries, in some seemingly innocent bag of granola, cornmeal, or ramen. And before you know it, they're everywhere. At first, all you may notice is one or two, hovering about your kitchen. Next, you might notice them in tiny swarms, taking flight as you disturb the air in your kitchen when you get up in the morning to make breakfast.

But by then, it's too late. Although you may not see them yet, they're already everywhere. Canoodling in your couscous, romancing in your rice, cocooning in your cornmeal, nesting in your Nabiscos, and hatching in your hibiscus tea. They multiply like mice on Viagra, and I swear, like the Tribbles that once plagued the Enterprise, the little buggers must be born pregnant, although they can be seen doing the wild thing on your kitchen walls and countertops during their brief mating season.

You can also recognize their presence by the microscopic holes they leave in the packaging of your carbohydrate products, and the dainty little webs they weave once they're inside the package. The good news is: they're mostly harmless. They don't bite or sting, they're relatively easy to catch and kill, and their life cycle is very short. The bad news is: you're gonna have to GET RID of every box, bag, jar, and canister of carbohydrates in your kitchen, and possibly all your tea bags and paper products too. And don't forget to check your dry pet foods.

Once that's done, and you've replaced all your carbohydrate products (flour, cereal, crackers, cookies, noodles, etc.), you're going to have to store them in the refrigerator or freezer until you're certain that you're rid of all the undiscovered progeny they left behind. In other words, once you suddenly notice that you haven't seen a single grain moth or any sign of them for weeks. After that, whether you choose to store your carbs in your cupboards and pantry again is up to you. But do so at the peril of reinfestation the next time you bring home a box of that bargain granola or a bag of exotic flour from the Asian or Mexican market.

Pesticides are not recommended for treatment of grain moths, however, one highly effective weapon is an ordinary strip of fly paper, the kind that comes in spiral rolls and can be thumbtacked to your kitchen ceiling. You will be amazed at how quickly it fills up with the little devils.

And one last word to the wise: DON'T LIVE IN DENIAL. If you see even a single grain moth, as heartbreaking and inconvenient as it may be, go through your pantry, look for signs of them in your carbohydrate products and get rid of anything that looks suspicious. And if you begin to see more than just a few, bite the bullet and get rid of all your carbs immediately, before Plodia interpunctella takes over your kitchen and your life.

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08:56 AM PST Permalink |

A Reluctant Farewell to Cinequest

This Month's Film: To Be Announced
Cuisine: Korean

After checking out of the room, much of my day was spent hanging out in the lobby of the Hotel Montgomery, chatting with various hotel and Cinequest staff members. The two days had gone by so quickly that I was reluctant to say goodbye. Nonetheless, the experience was perfect for getting acquainted with the festival venue.

Most impressive was the proximity of the screening cinemas. Camera 12, where the Animated Shorts Program screened was right across the street from the hotel, and all the others were within a three-block radius, which also included a tempting array of restaurant choices and local retailers, not to mention the Tech Museum, and the San Jose Repertory Theatre.

Best of all, for a film festival of its magnitude, Cinequest is remarkably unpretentious, very casual and laid back. Filmmakers, producers, Cinequest staff, and even a few celebrities were available for casual chats in the Paragon Bar & Restaurant, a spacious and comfortable yet stylish room where everyone seemed to congregate throughout the day. Jeans, t-shirts and the ubiquitous Cinequest cinema passes on lanyards seemed to be the preferred attire, and the conspicuous lack of glitterati was a refreshing surprise. As PR Director Jens Hussey put it, "No poseurs."

Cinequest 17 was a delightful experience from start to finish, one I hope to enjoy for years to come. Thank you Jens, Susie, Stephanie, and all the Cinequest staff and participants for an unforgettable introduction to the world of film festivals.

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03:41 AM PST Permalink |

A Day at the Cinequest Film Festival in San Jose

This Month's Film: To Be Announced
Cuisine: Korean

After a luxurious and well deserved night of R&R that included a room service delivery of Spicy Fried Calamari, Caesar Salad, Broiled Sea Bass and Grilled NY Sirloin Strip, followed by a long soak in the tub and a blissful night's sleep, an exciting day at the Cinequest Film Festival awaited.

The festival activities included a meeting with Cinequest PR staff member Susie Mun and director Jack He, a young Chinese filmmaker whose award winning film The Road was featured on the Cinequest program. There was an afternoon screening of a fascinating collection of animated short films that included some very creative and innovative works. When the program was over, Cinequest Public Relations Director Jens Hussey was waiting at the Paragon Bar & Restaurant in the Hotel Montgomery, and after a glass of wine and a lively chat with Jens, a long-awaited treat: one of the best sushi experiences ever at Smile Sushi, just down First Street from the Hotel Montgomery, across the street from the Fairmont Hotel. Sushi so good, it would be worth another trip just for an order of their Salmon Sashimi.

A wonderful day from beginning to end...

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02:44 AM PST Permalink |

Hospitality a la Cinequest!

This Month's Film: To Be Announced
Cuisine: Korean

For the past six years, I've been watching and reviewing all the Asian entries in the San Jose Cinequest Film Festival, but up until this year, I'd never been to the festival itself. So this year, Public Relations Director Jens Hussey extended an invitation for me to come down to the two-week festival for a couple of days, to meet the staff and watch a few films. The invitation included two nights at the Hotel Montgomery, a stylish, intimate establishment with a fascinating history and a well-preserved vintage flair. According to the Hotel Montgomery website:

"The Hotel Montgomery was originally constructed in 1911 by noted San Jose architect and designer, William Binder. It was developed and owned by T.S. (Thomas Seymour) Montgomery, an influential and prominent San Jose developer and businessman who has sometimes been referred to as the Mayor of South First Street. Montgomery was not only a leading developer, but also the director for both competing railroads (Southern Pacific and Western Pacific) and was the Chairman of the Board of the California Prune and Apricot Growers, Inc. A portrait of T.S. hung in the lobby of the hotel until approximately 1980; the current whereabouts of the portrait is unknown.

From the Hotel Montgomery's opening in 1911 until 1926, it was considered San Jose's only first class downtown hotel. The high-style hotel featured four stories, 142 rooms, a restaurant, a ballroom and two dining rooms. In the 1920s, a single room went for approximately $1.50 per night. A private bathroom cost an additional dollar. It was a grand and elegant hotel sporting a unique facade and building design. Its style is predominantly Renaissance Revival, with elements of Spanish and Beaux Arts traditions.

When it first opened, the Hotel Montgomery was the most cutting edge hotel in the area. It included the most modern conveniences of the time, including in-room plumbing, a switchboard with in-room telephones, electric elevators and steam heat. It was a hotel of many firsts: it was the first hotel in San Jose to have electric fixtures, the first with private baths, and the first in the area to be built with reinforced concrete, which helped make it resistant to both fire and earthquakes.

The hotel's heyday ended in the 1950s with the general decline of downtown San Jose. The hotel was in use until 1962, when it was sold and converted to residential use. The San Jose Redevelopment Agency (SJRA) purchased the land and Hotel in 1982 for $450,000. After decades of dilapidation and damage from a major earthquake, the city began to consider the preservation of this historic structure.

Upon taking office in January 1999, Mayor Ron Gonzales made the preservation of the history of San Jose a major goal of his administration. This included the Hotel Montgomery, which at the time, was non-operational after suffering damage from the Loma Prieta earthquake in 1989. In order to begin construction of the Fairmont Hotel Annex, the Montgomery needed to either be moved or demolished. The San Jose Redevelopment Agency teamed up with the Preservation Action Council of San Jose, the Historic Landmark Commission, and Fairmont developer Lew Wolff to draft save the historic landmark.

In January 2000, the SJRA took the extraordinary step of relocating the hotel 186 feet south of its original location at First and Paseo de San Antonio to First and San Carlos streets ‹at a cost of $8.5 million. The building weighed 4,800 tons and was the heaviest move ever made on rubber wheels and the longest, according to Devcon, the contractor responsible. Special remote controlled machinery was placed under the structure, which inched along for more than three hours before reaching its destination."

Quite a story...

My original plan for the first evening at Cinequest was to check into the hotel, meet the staff, have an early supper, and attend a screening of a Vietnamese film titled The White Silk Dress, one of the entries that wasn't available for me to preview on DVD. But after the exhausting demands of my many deadlines last week, room service and a soak in the tub was far too tempting, although I still want very much to see The White Silk Dress, and will eventually. The amended plan for the evening was a wise choice indeed. In fact, it was pure bliss...

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For questions, comments, or to subscribe to Chopstick Cinema's monthly menu and film review, send e-mail to cheiter at thingsasian dot com

02:23 AM PST Permalink |

Deciding on My Korean Menu

This Month's Film: To Be Announced
Cuisine: Korean

I've had a beautiful pork tenderloin in my freezer for the longest time, and I think it's overdue to become the centerpiece of an Asian meal. So I've decided to use it for the main course of this month's Korean menu. I'm going to marinate it in Korean spices and either grill it or roast it. To go with the pork, I'm going to make Brussels sprouts kimchi, a spicy grilled fish appetizer, a ginger-beef salad, pan-fried zucchini, and garlic rice. And maybe a little fresh fruit for dessert.

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For questions, comments, or to subscribe to Chopstick Cinema's monthly menu and film review, send e-mail to cheiter at thingsasian dot com

02:03 AM PST Permalink |

Researching Korean Recipes

This Month's Film: To Be Announced
Cuisine: Korean

My first Korean menu featured Breaded Prawns with Chili Mayonnaise, Homemade Kimchi, Sweet Daikon Radish Pickles, Chilled Cucumber Soup, Korean Mixed Bulgogi Grill, Vegetable Pancakes with Dipping Sauce, Fried Jasmine Rice and Peaches Marinated in Rice Wine.

And last year's Korean menu featured a Kujolp'an, a Korean Appetizer Platter with Pancake Wraps, Sweet 'n Sour & Spicy Dipping Sauces, Korean Pickles & Kimchi, Tofu Kimchi Soup, Mesclun Greens with Spicy Grilled Beef, Mixed Korean Bulgogi Grill with Assorted Marinades, Garlic Ginger Rice, Stir Fry Vegetables with Chili Paste, and for dessert, Fresh Fruit Marinated in Spice Infused Rice Wine.

Both menus were delicious successes, and for this month's menu, I want to try a few new Korean dishes, something a little different, less mainstream. For inspiration, I will be researching both the Internet, and my Asian cookbooks, especially Corinne Trang's Essentials of Asian Cuisine.

In my grocery order, I included lots of garlic, fresh limes, and an assortment of fresh vegetables suitable for Korean cuisine. I have a beautiful pork loin in the freezer that beckons every time I open the door, and I keep a jar of chili garlic paste in the fridge for a bit of spice. Now all I have to do is decide the details.

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01:19 AM PST Permalink |

About Korean Cuisine

This Month's Film: To Be Announced
Cuisine: Korean

In my research of Korean cuisine, I have learned that, although exotic to my western palate, the most popular traditional dishes are mainly composed of commonplace meats, seafoods, vegetables and seasonings. No doubt, it’s the way they are combined that give them their ethnic flair. Typical dishes include fresh green salads, hearty soups, savory stews, meats and seafoods simmered with fresh vegetables, barbequed meats, fermented seafoods, pan-fried omelets, rice medleys, steamed or pan-fried dumplings, and boiled, pickled or sautéed vegetables. The most esoteric ingredients appear to be chrysanthemum greens, bellflower root, and chili paste. Other than that, even the spicy kimchi recipe doesn’t call for anything I can’t buy at my local grocery store.

The most widely known Korean dish is probably the type of barbeque called bulgogi. However, Korean cuisine consists of many interesting dishes beyond this common style of food preparation. A traditional Korean meal typically includes a hearty soup, a variety of fresh vegetables, a rice dish, and a fish or meat dish, all of which are served at the same time.

The most common Korean dishes are: Steamed rice called bap, porridge called juk, soup or broth called guk, hearty stew called jjigae, simmered meat called jjim, simmered fish called jorim, vegetables and greens called namul, pickled vegetables called kimchi, fermented seafood called jeotgal, broiled or barbequed meats called gui, pancakes called jeon, and dumplings called mandu.

The Korean people believe that sharing a meal together is an integral part of a strong relationship and families therefore typically share food from a large common bowl. They use soup spoons and chopsticks to eat, and individual bowls and plates should not be picked up and held close to the mouth, but should be left in place on the table throughout the meal.

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05:27 PM PST Permalink |

Seeking New Adventures in Korean Cuisine

This Month's Film: To Be Announced
Cuisine: Korean

Over the course of the almost three years that I've been writing this blog, I have featured Korean food twice, and both times, I made Bulgogi, a do-it-yourself barbeque that is Korea's most well known dish. Both times, it was unbelievably simple and delicious, however, this time, I want to depart from the mainstream and go in a different direction with some of Korea's lesser known dishes. Just not sure what yet...

So over the next few days, I will be poring over my Asian cookbooks and scouring the Internet for appetizing alternatives.

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For questions, comments, or to subscribe to Chopstick Cinema's monthly menu and film review, send e-mail to cheiter at thingsasian dot com

12:03 PM PST Permalink |

A Cinematic Dilemma

Film: To Be Announced
Cuisine: Korean

Ordinarily, I choose the feature film for Chopstick Cinema each month based on research, recommendatons, reviews and sometimes from among my favorites in my video library. However, this month, I have three Korean films in mind, none of which I've seen. So I'm going to watch them all in the next few days and choose the one I like best. Here are the Netflix synopses:

Three Iron: This moving film, written and directed by Kim Ki-Duk and starring Lee Seung-yun and Jae Hee, makes its North American debut at the 2005 Sundance Film Festival. A study of impermanence and despair, it tracks how a homeless man attempts to find solace and sanctuary in vacation houses left empty by their owners in between visits. Although he may have a roof over his head during his stay, the fleeting nature of security continues to haunt him.

The Harmonium in My Memory: Burdened with a serious crush on her young homeroom teacher, 17-year-old Hong-yeon spends her spare time writing furtively in her notebook -- an assignment from the object of her affection. But when he begins eyeing up an older colleague, Hong-yeon finds her heart broken as one point of a jagged love triangle. Jeon Do-yeon , Byung-Hun Lee and Lee Mi-yeon co-star in this moving exploration of first love.

The Virgin Stripped Bare By Her Bachelors: Director Sang-soo Hong dishes up a fresh take on modern courtship in this episodic tale that follows the evolution of a romance between TV writer Soo-jung(Eun-ju Lee) and affluent art gallery owner Jae-hoon (Bo-seok Jeong). Mutually attracted after meeting at an art exhibition, Soo-jung and Jae-hoon find their dalliance derailed when, on the verge of a sexual encounter, Soo-jung admits to being a virgin. Will Jae-hoon eventually deflower her?

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For questions, comments, or to subscribe to Chopstick Cinema's monthly menu and film review, send e-mail to cheiter at thingsasian dot com

04:43 PM PST Permalink |

Welcome to Chopstick Cinema for the Month of March

This Month's Film: To Be Announced
Cuisine: Korean

This month, I must depart from my usual habit of choosing a film beforehand, either from among my Asian favorites, or on pure faith. Based on the premise that I want to feature Korean cuisine, there are three Korean films that look like excellent prospects, but I can't decide from among them. So I'm going to watch them all in the next few days and announce the winner once I've chosen my favorite of the three. But the cuisine will definitely be Korean, and this time, I'm going to resist the temptation to [yet again] feature Bulgogi, the classic barbeque that Korea is so famous for. I've made it twice, with wonderful success, but it's time to venture a little further afield in the realm of Korean cuisine.

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For questions, comments, or to subscribe to Chopstick Cinema's monthly menu and film review, send e-mail to cheiter at thingsasian dot com

10:09 AM PST Permalink |

'Eat a Bowl of Tea' Recipes & Photos

This Month's Film: Eat a Bowl of Tea
Cuisine: Chinese

In honor of Valentine's Day, and to accompany the film 'Eat a Bowl of Tea', this month's menu is a suite of tasty morsels that I call Love Bites, little dishes that can be eaten with chopsticks and fed to your Valentine one bite at a time. The menu includes Shrimp Summer Rolls, Velvet Crab in Crispy Wonton Cups, Shrimp Toast, Mushu Spring Rolls, Crispy Duck, and Orange Chicken.

Here is a link to the Recipe & Photos.

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10:00 AM PST Permalink |

Film Review: Eat a Bowl of Tea

This Month's Film: Eat a Bowl of Tea
Cuisine: Chinese

Chinatown New York was a dreary place in the decades before World War II. Not because of its dark alleyways, or its dusty mah jongg parlors, but because of its conspicuous lack of women. In the pre-war years, Chinatown New York was populated mostly by Chinese men who had come to America to seek their fortunes, leaving their wives behind, as the U.S. government would not allow entry to Chinese women. But with so many Chinese men having served on the battlefields of World War II, the government rescinded the restriction barring Chinese women, and war veterans were allowed to bring their brides to America. Wang Ben Loy is one such veteran.

Here is a link to the Film Review.

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09:56 AM PST Permalink |