Subject:

John Suh

  • Blogs

    January 19, 2012

    Ingredient of the Week: Korean Seasoned Soy Bean Paste

    Photo by John SuhBibigo's ssamjang: ready-to-eat​Last week, we brought you gochujang, a red pepper paste used in Korean cuisine. This week, we give you ssamjang, a Korean seasoned dipping paste that uses gochujang as an ingredient. What is it? Ssamjang is a thick and spicy dipping paste tha ... More >>

  • Blogs

    January 12, 2012

    Ingredient of the Week: Korean Red Pepper Paste

    Photo by John SuhBibigo from CJ Foods is the new kid on the gochujang block and pretty delicious.​What is it? A staple of Korean food, red pepper paste (or gochujang) is a condiment made from fermented soy beans, red chili pepper powder, glutinous rice, and sometimes garlic and onion. It is ... More >>

  • Blogs

    December 29, 2011

    Ingredient of the Week: Quoc Viet Chicken Pho Soup Base

    Photo by John SuhIt's okay to cheat in this day and age: the key to quick and good pho​Now that the season of big holiday dinners is mostly over, it's time to put away those casserole dishes and serving platters, and unearth that stockpot and those gigantic soup bowls. It's time to push the c ... More >>

  • Blogs

    December 23, 2011

    The Rest of the Best: Houston's Top 10 Hot Dogs

    Photo by Jeff VogtYou can even get sauerkraut on your $1.50 Costco dog!​For the next 20 weeks, we'll be rounding up the runners-up to our 2011 Best of Houston® winners. In many categories, picking each year's winner is no easy task. We'll be spotlighting 20 of those categories, in which the w ... More >>

  • Blogs

    December 8, 2011

    Ingredient of the Week: Coconut Soda

    Photo by John SuhThe green soda can ubiquitous in Vietnamese households​What is it? Often made from carbonated water, corn sugar, and coconut extract, coconut soda tastes like a sweetened club soda with a hint of coconut milk. They are packaged in typical aluminum soda cans and come in packs ... More >>

  • Blogs

    November 17, 2011

    Ingredient of the Week: Prosciutto

    Photo by John SuhI dream of prosciutto pizza.​What is it? Pronounced "proh-SHOOT-oh," prosciutto is a thinly sliced Italian dry-cured ham. The uncooked version highlighted today is called prosciutto crudo (the cooked kind is prosciutto cotto). The most revered cuts of prosciutto come from t ... More >>

  • Blogs

    November 8, 2011

    Ingredient of the Week: Lamb Chops

    Photo by John SuhBetter tasting than Shari Lewis' Lamb Chop​Have you ever noticed how so many of the dinner plates in cartoons look the same? The family sits down to supper, and each place setting has a round, white plate containing a cut of meat and two sides. The sides are usually white or ... More >>

  • Blogs

    November 3, 2011

    Ingredient of the Week: Purple Potatoes

    Photo by John SuhButtermilk smashed purple potatoes​Another discovery from last month's trip to Thomas Keller's Ad Hoc Restaurant is these little bites of purple delight. Simply prepared yet full of earthy goodness, the potatoes were my favorite thing on the dish; I raved about them even more ... More >>

  • Blogs

    October 26, 2011

    Ingredient of the Week: Broccolini

    Photo by John SuhLovely broccolini​What is it? Often mistaken as young broccoli since it's sometimes called baby broccoli, broccolini is actually more closely related to Chinese broccoli (or gai lan) than American broccoli. It has smaller florets and longer stalks than American broccoli and ... More >>

  • Blogs

    October 19, 2011

    Ingredient of the Week: Golden Tomatoes

    Photo by John SuhSunburst tomatoes: sweet and succulent​During a recent trip to Thomas Keller's Ad Hoc Restaurant, I came across these bright yellow tomatoes on a bed of garden greens. After returning home to Houston, I was delighted to find these very same golden tomatoes at the local grocery ... More >>

  • Blogs

    October 13, 2011

    Ingredient of the Week: Cabernet Sauvignon

    Photo by John SuhA good cheap wine from Costco​What is it? Cabernet Sauvignon is a dry red wine discovered during the 17th century by crossing the Cabernet Franc and the Sauvignon Blanc grape varieties. Its origins are in the Bordeaux region of France, but it has since spread all over the wo ... More >>

  • Blogs

    September 7, 2011

    Ingredient of the Week: Soy Sauce

    Photo by John SuhKikkoman low-sodium: good for dipping sauces​Last week, we brought you fish sauce, the essential ingredient of southeast Asian cuisines like Thai and Vietnamese. This week, we feature a sauce of Chinese origin whose use has spread all over Asia and even the world. Read on, a ... More >>

  • Blogs

    August 15, 2011

    Ingredient of the Week: Thai Basil

    Photo by John SuhThai basil in our garden​A few weeks ago, we featured Genovese basil, a staple of Italian cuisine, as the Ingredient of the Week. This week, we're highlighting Thai basil, a key ingredient in not just Thai food but many other southeast Asian dishes. What is it? Native to so ... More >>

  • Blogs

    August 10, 2011

    Christy's: A Mom-'n-Pop Donut Shop

    Photo by John SuhHomer Simpson's heaven​Nestled at the edge of the River Oaks and Montrose neighborhoods for as long as I can remember, Christy's Donuts is a small, independently owned shop selling typical breakfast goods: donuts, croissants, and kolaches. I've stopped by on occasion to grab ... More >>

  • Blogs

    August 8, 2011

    Ingredient of the Week: Greek Yogurt

    Photo by John SuhFalafel with garlic yogurt dip​What is it? Greek yogurt is a strained yogurt that has been filtered to remove whey, which means it has twice as much protein but less carbohydrates than regular yogurt. In addition to protein, it is a good source of probiotics, calcium, ribofl ... More >>

  • Blogs

    August 3, 2011

    First Look at Hubcap Grill and Beer Garden in the Heights

    Photo by John SuhThe cheeseburger: how I judge a burger joint​I'd never had a taste of Hubcap Grill before, so when they opened up their new grill and beer garden in the Heights last week, it moved to the top of my list of places to try. A few days ago, the temperature was over one hundred, a ... More >>

  • Blogs

    July 29, 2011

    Do the Food Truck Crawl

    Photo by John SuhFood Truck Friday at the Boneyard​It sounds like the name of a new dance craze. And while you can certainly show off your skills to the music spinning from the live DJ booth, the Food Truck Crawl is much more than that. Hillary Hayden founded the event after watching a show ... More >>

  • Blogs

    July 20, 2011

    Top 5 Cool Summer Snacks

    Photo by John SuhStar Snow Ice shaved ice​Houston is notorious for its summers: unbearable heat making the mercury climb to the upper nineties and even hundreds, humidity that leaves you drenched in sweat in the two minutes it takes you to go from door to car. And don't forget all the third de ... More >>

  • Blogs

    July 18, 2011

    Ingredient of the Week: Green Asparagus

    Photo by John SuhAsparagus: good for health, bad for diuretic smell​What is it? A spring vegetable that dates back to 3000 BC with the Egyptians, it was ingested as a vegetable and a diuretic medicine. Because they turn woody as they mature, only the young shoots are eaten. They are a good ... More >>

  • Blogs

    July 14, 2011

    Was I Happy at Happy Fatz?

    Photo by John SuhLotus Blossom​Or was I just really feeling fat(z)? For those who don't skulk around the Heights looking for new places to prowl like me, perhaps you haven't stumbled upon this little dessert/coffee/hot dog shop. When I first heard about Happy Fatz, I thought it was an intere ... More >>

  • Blogs

    July 11, 2011

    Ingredient of the Week: Duck Breast

    Photo by John SuhHe ate it with some veggies. I ate mine straight up.​Last week, I discussed my latest addiction to Revival Market's duck. This week, I bring you the duck dish itself. What is it? Part of the poultry family, duck is fattier and and thus more succulent than its cousin, the ch ... More >>

  • Blogs

    July 6, 2011

    Duck Hunt at Revival Market

    Photo by John SuhThe inside look​Revival Market gets a lot of hype for their cafe, but they first and foremost claim to be the "neighborhood butcher, grocer, and charcutier." Every time I visit, I have not been able to drift past the market side, always spellbound by the small bounty of oddly ... More >>

  • Blogs

    June 30, 2011

    First Look at the New BB's in the Heights

    Photo by John SuhIt's bigger, but is it better?​In a previous post, a reader scoffed at my pick for Cajun food and suggested I check out BB's Cafe for a taste of the authentic cuisine in Houston. Soon after that post, BB's opened a location near me in the Heights. It was meant to be, so I ve ... More >>

  • Blogs

    June 28, 2011

    Ingredient of the Week: Roma Tomatoes

    Photo by John SuhBruschetta [broo-SKEH-tah]​What is it? Also called the Italian tomato, the Roma tomato is a common type of plum tomato: egg-shaped, with fewer seeds than the round tomato. (All Romas are plum tomatoes--also called paste tomatoes -- but not all plum tomatoes are Romas.) Summer ... More >>

  • Blogs

    June 21, 2011

    Ingredient of the Week: Rainier Cherries

    Photo by John SuhLife is just a bowl of cherries.​I popped my cherry with Rainier cherries when I visited Seattle for the first time several years ago. Walking through Pike Place Market, I came across a fruit stand that sold mounds of these cherries that were, to me at the time, strangely col ... More >>

  • Blogs

    June 7, 2011

    Ingredient of the Week: Chili Garlic Sauce

    Photo by John SuhAdd the sauce to just about anything.​What is it? Made from sun-ripened chili peppers and garlic, this condiment is a favorite of those who like their foods spicy. It's hotter and, obviously, more garlicky than its more famous sister sauce, Sriracha hot sauce (also called Ro ... More >>

  • Blogs

    June 3, 2011

    An Austin Adventure of Gastronomical Proportions at Barley Swine

    Photo by John SuhBeer-battered zucchini, mussels, basil dressing​In order to continue riding the wave of culinary creativity, sometimes we have to think outside the box. Sometimes we have to look outside the city. What is going on in the restaurants up the interstate? What ingredients and t ... More >>

  • Blogs

    June 1, 2011

    Ingredient of the Week: Firm Tofu

    Photo by John SuhThe faux aged tofu​What is it? The word "tofu" is derived from the Japanese word, which itself is derived from the Chinese word that means "curdled" or "fermented beans." Also called bean curd, tofu is made by cooking and mashing mature soybeans, and then processing them in ... More >>

  • Blogs

    May 23, 2011

    Ingredient of the Week: Chickpeas

    Photo by John SuhChickpeas in their raw form​What is it? Also known as garbanzo beans, chickpeas are part of the legume family. They are one of the oldest cultivated vegetables in existence and are mostly used in South Asian and Middle Eastern cooking.

  • Blogs

    May 17, 2011

    Ingredient of the Week: Chinese-Style Chicken Sausage

    Photo by John SuhSome succulent sausage​What is it? A variation of the pork Chinese sausage often found minced in fried rice, this poultry version offers a less fatty option; even the package says "Extra Lean." But don't worry--there is still enough fat in the sausage to render it tasty (you ... More >>

  • Blogs

    May 10, 2011

    Showdown at LA Crawfish

    Photo by John SuhJumbo crawfish at LA Crawfish​Last week, I blogged about catering a crawfish boil. But where do you go when you want to participate in a crawfish eat-off? Where do you go when you want to eat a ton of good crawfish, with enough dining space so you don't have to worry about g ... More >>

  • Blogs

    May 4, 2011

    Can't Stand Cooking the Mudbugs Yourself? Let The Crawfish Company Do the Dirty Work For You

    Photo by John SuhThe mudbugs before I tore them up.​I used to host crawfish boils and cook the critters myself -- that is, until my garage started to smell like Galveston at its worst and then stayed that way for the next three months. I gave up and got my seasonal crawfish fix elsewhere, but ... More >>

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