WOOBLING

I was TODAY years old when I discovered Korean BBQ. This might be humanity's greatest invention ever—a grill right in the middle of the table (the top of which they switched out seven times during our meal) and all-you-can-eat meat and side dishes. Spectacular!

(We've made bulgogi at home for years, but this was leveling up!)

SLOW FOOD and SLOW READING

It was a "slow" night. It was a bachelor night.

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After work, I sat (virtually) with my Zen sangha. We meditated and then discussed a koan ("The Old Woman Steals Zhaozhou's Bamboo Shoots," China, ninth century) and related commentary (by Furyu Nancy Schroeder). I love these Tuesday night conversations because I always learn something, and typically from every other participant. They each notice something that I don't.

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Then it was off to reading while eating. I ordered my favorite pho—wok-seared beef and egg yolk—both of which add immensely to the flavor profile. I ate and read sections of Suzuki's Becoming Yourself. I ate slowly, savoring both soup and text. It was a wonderful meal.

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The evening ended with more reading and more reflection at home.

THE TASTE NW

We visited The Taste NW and "got our food on." My evening ended up having a Korean flavor to it, literally, and that was an absolute delight.



My appetizer was a Korean Cheese Dog from Puffle Up. I had the OG Cheese Dog which is a deep fried mozzarella cheese "dog" coated with sugar, ketchup, and mustard. The sweet of the sugar matches so well with the acidity of the mustard and ketchup. This is essentially a heart attack on a stick, but so worth it.



My entrée was an excellent Bulgogi Bowl from Seoul Bowl. The Korean-barbecued beef and rice were topped with sweet Asian salad, kimchi, and sweet chili sauce on top. There were other toppings available, but this was a good mix—once again balancing sweet with acidic, as well as spicy heat with cool umami.

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Sampled by at least one of us during our evening: 

• Korean Cheese Dogs.
• Korean Bulgogi Bowl.
• Pork Bao.
• Po Boy Sandwich and Fries.
• Pineapple Dole Whip.
• Critical Hit "Bugbear" Soda.
• Tanghulu Sugar-Glazed Fruit Kabobs.

BACHELOR TIME

It's a bachelor night at TWT, so The Dog(s) and I are having a few of our favorites for dinner.

For The Dog(s) it's a little bit of pho broth on beef loaf.

For TWT, it's beef brisket pho from his favorite local Vietnamese restaurant, accompanied by Royal Fresh Imperial IPA from Deschutes Brewing. This is seriously such a great pairing; I could eat it every day.

IPA PARADE

I really enjoy beer when it is paired with food. I don't really drink unless it involves a meal. I like to figure out what goes together or discover how an entree draws out particular flavors in a beer or vice versa. India Pale Ales pair nicely with most meals.



Silver City MXPX All Night IPA paired with gyros.



Aslan Brewing Monarch IPA paired with homemade bacon cheeseburg Wagyu beef sliders and crinkle cut French fries with curry ketchup. Spectacular food and a sublime experience.



Iron Horse Quilter's Irish Death paired with Greek salad and naan bread. This isn't an IPA, but a smooth dark ale that worked well.



Powerhouse No Fruit Was Harmed Imperial IPA paired with Overload Pizza. This bitter biscuity bomb shines!

ANCHOR STEAM

The Wife makes the best chicken piccata.

I always keep one Anchor Steam Ale in the fridge for chicken piccata night because it is the perfect beer to pair with the flavors of the capers and lemon.

Eating it outdoors on the patio was a bonus!

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I'm loving the new look on the label and bottle cap. It's a simple and effective redesign.

KREAMSICLE IPA

Enjoying a Pelican Brewing Kreamsicle Orange Zest IPA with homemade chicken tacos for dinner. Biscuity malts, light citrus bitterness, and tangerine make this an understated and enjoyable brew!

RAMEN BOWL

Homemade ramen bowl and 21st Amendment Brewery Brew Free! or Die Blood Orange IPA.

Ramen bowl = ramen + chicken + stir-fry sauce + cabbage + carrots + red pepper + pickled ginger + boiled egg. Then you add the citrus flavors of the blood orange IPA and it pushes this into a whole new level of heavenly street food. The bonus is that it is so simple to make. Most of the time is acting as sous chef and cutting up vegetables and meat.