I love to travel a lot and I am a well versed traveler but this is my first time in South Korea for business and fun. And since the Winter Olympics are happening in this country our family decided for us to stay three days at the Conrad Hotel in Seoul and then go to Pyongyang for the finals. So, so long Seoul, hello Pyeongchang!
It was very hard to track down accommodations close to these mountain events but we did it with anticipation though, we learned our lesson in Sochi 2014 where we stayed on a cruise ship near the coastal cluster and had to commute every day to watch my events. The way the security was set up most of the mountain based accommodations would have been difficult to get to without a car. We planned better this time.
SE SOUVENIR DE LA CORÉE DU SUD
Busan en Corée du Sud est la seconde plus grande ville du pays. Très souvent, visiter Busan est une étape incontournable lors d’un voyage en Corée du Sud.
Ville portuaire située au sud de la péninsule coréenne, la ville est assez étendue et dispose de plusieurs points d’intérêt touristiques au sein même de la ville ou en bordure. En effet, pour visiter Busan correctement, il faut compter au moins 2 jours.
Dans ce billet consacré à Busan en Corée du Sud, je vous donne mes conseils pour préparer votre visite de la ville et savoir quoi faire à Busan.
There are so many varieties of french fries around the world, that it would be practically impossible to show them all in one blog post. That is why I have decided to do it in several parts, being this one the first. I hope you enjoy it and your mouth gets watery.
Truffle French Fries
What’s a truffle? A truffle is a strong-smelling underground fungus that resembles an irregular, rough-skinned potato, growing chiefly in broad-leaved woodland on calcareous soils. It is considered a culinary delicacy and found, especially in France, with the aid of trained dogs or pigs.
French Fries Dipped in Creamy Clam Chowder with Bacon
Vietnamese Loaded Fries with Peanuts Cilantro and Sriracha
5 ounces Gruyere cheese, grated (a Cheddar would work, too)
4 slices of hole-y, country bread
In a large, wide-bottomed pot, combine the onions, cream, butter, and salt. Cook, stirring occasionally, over medium to medium-high heat until the onions soften and the cream reduces to its solids. This should take anywhere from 10 to 30 minutes, depending on your onions and your pot. Then turn the heat up slightly, so the onions and cream bubble at a slow boil, and cook without stirring for about six or seven minutes, until the onions on the bottom are deeply brown. (Depending on your stove, this might mean at medium heat or at high. Don’t go overboard: you don’t want the onions blackened.) Stir the onions and add a half-cup of wine and deglaze the pan, scraping up all the burnt and browned bits. Then repeat the process: leave the onions without stirring for another six minutes or so, then deglaze. Repeat until you have used all 2 cups of wine. The onions should now be a rich, dark brown color; they should smell divine.
Add the stock. (Use less if you want more of a stew.) Bring to a simmer and cook for about 15 minutes. Season with salt if needed.
Preheat the oven to 400. Toast the bread until it is dry and crusty, about 15 minutes. Ladle the soup into either ovenproof bowls or a single large baking dish (if the latter, place it on a baking sheet: it will spill). Fill the bowls or dish to nearly the rim. Float the bread on the soup and sprinkle with the Gruyere. Bake until the cheese is bubbly and browned, 20 to 30 minutes. Let cool until it will no longer burn your tongue. Devour!