Bazinga! My first giveaway of the year
Bazinga! My first giveaway of the year! #WinWithJae
Category: Lifestyles
On being served last
Have you ever waited an hour to eat at a half-empty restaurant, when you had a reservation? We did. We were repeatedly asked to wait for a table, while the hostess seated dozens of people before us, including those without reservations. Were they incompetent? Yes. Were they racist? Possibly. Have we gone back? Nope.
Dirt and Cookies
OK, so for the second year in a row, I’ve made goodie bags for my son’s birthday parties using brown paper lunch bags. They didn’t turn out nearly as cute as I fancied them to be when I was making them. But, I still like them.
Just because you didn’t see it, that doesn’t mean it never happened
There was a little boy sitting nervously on his bicycle as my dad talked to him. The boy had called my father a chink, and my father was calmly explaining that it wasn’t a nice thing to say, and that his parents would be disappointed to hear him say that to an adult. (Who’re we kidding? We all know that this kid probably learned to be a racist at home. But my father was giving him the benefit of the doubt.)
Who’s the fat, little, unintelligible man? It’s not PSY, that’s for sure
There’s not much I can add to this that hasn’t already been said. But, the “Beavis and Butt-head” part of me couldn’t help but chuckle when I saw that the doctor’s last name was “Ablow.” The fact that two old men who know next to nothing about music are critiquing and dismissing an “unintelligible” song because they can’t understand it. Wow. Just wow.
I’m quoted in the U.K.’s GRAZIA about … PSY
Too bad they didn’t quote me correctly. The sentiment is there, but this isn’t exactly what I said. How do I know? They asked for my answers via e-mail. And I saved that e-mail.
Go Away With … Wolfgang Puck
Famed Spago chef Wolfgang Puck is the latest judge on the “Top Chef: Seattle.” Puck says he’s excited to be a part of the 10th season of the Emmy and James Beard Award-winning series. “The show is a lot of fun for me and I enjoy watching what the chefs come up with each week,” says the 63-year-old author and TV personality. “When I was starting out, I knew I found cooking to be interesting. But I never imagined that people would enjoy watching chefs on television competing in the kitchen. It’s wonderful.”
Beyond funny horse-riding dance, PSY’s ‘Gangnam Style’ is sharp commentary on South Korean society
South Korean rapper PSY’s “Gangnam Style” video has more than 200 million YouTube views and counting, and it’s easy to see why. No Korean language skills are needed to enjoy the chubby, massively entertaining performer’s crazy horse-riding dance, the song’s addictive chorus and the video’s exquisitely odd series of misadventures.
PSY’s Gangnam Style’s U.S. Popularity Has Koreans Puzzled, Gratified
“People are surprised — bewildered, really — at PSY’s popularity abroad,” says Susan Kang, chief evangelist for Soompi.com, the mammoth online site dedicated to Korean pop music. “You have people saying, ‘We have all these beautiful guys and girls that have tried to break through to the U.S. market with little success. So why PSY?’ But of course they are embracing it to the fullest, and it’s causing a renewed interest in and respect for his music.”
With Jeremy Lin Exit, Some Asian-American Fans Feel Betrayed By Knicks
“People who say Lin is an opportunist expected him to be a meek, quiet Asian man who wouldn’t cause waves,” says Jae-Ha Kim, a columnist for the Chicago Tribune. “This discussion about what he’s worth is insulting. Clearly these teams aren’t offering him this money out of the goodness of their hearts. And for what it’s worth, I’m a Bulls fan — I’ll just miss seeing Spike Lee go nuts over Lin.”
Go Away With … Masaharu Morimoto
Born in Hiroshima, Japan, Masaharu Morimoto is recognizable to “Iron Chef” fans as the serious chef who consistently creates artistic and delicious Asian fusion dishes. A star of the Japanese cooking competition that spawned “Iron Chef America,” Morimoto has been a dominant presence on both shows. The 56-year-old chef and restaurateur opened his first restaurant in Japan in 1980, before moving to the United States five years later. He owns restaurants in New York, Tokyo and Mumbai, has a line of sake and beer and is the author of “Morimoto: The New Art of Japanese Cooking.”
Goodie bags
I made these goodie bags for my son’s 4th birthday party. I filled brown paper lunchbags with Lightening McQueen notebads, pencils, a few small toys and packets of Korean cookie sticks. I folded the top part of the bag over, punched two holes into it and then tied crazy straws to the top with colorful ribbons. To make it easier for each child to find his or her own treat bag, I attached each guest’s photo on the front.
Go Away With … Sara Moulton
As a kid, Sara Moulton didn’t know she wanted to be a chef, but she says her mother did. “When my parents took me on a trip to Europe, I not only loved all the food we ate but I took notes about it,” says the New Yorker, who may be the only chef whose work has been name-checked by the Beastie Boys. “I even wrote about what I ate on the airplane. I was a typical teenager, but I guess I always was really interested in how food was made.”
Jeremy Lin Matters to Kyle: Comments
When my Op-Ed piece on Jeremy Lin ran in the Chicago Tribune, a lot of people wrote in to comment about their own experiences growing up. More than a few questioned the veracity of my experiences. Here are just some of the comments that the Tribune published.
Jeremy Lin Matters to Kyle
Jeremy Lin is riding a well-deserved wave of goodwill and adulation. After being undrafted and waived by not one, but two, NBA teams last year–the 23-year-old point guard for the New York Knicks has become the sport’s latest sensation. And Asian Americans are loving it. Each time Lin shows off his skills on the basketball court or does an on-air interview where—surprise!–he has no accent, he helps Asian Americans get one step closer to being accepted as “real” Americans.
Go Away With … Andrew Zimmern
To television viewers, Andrew Zimmern of “Bizarre Foods” fame is known as that guy who’ll eat anything. And he’d like Americans to give it a shot, too. “Open up and expand your horizons, people!” says the James Beard Award-winning chef and author. “My favorite mixed metaphor is, ‘Put on your big girl pants and man up!’ I am unable to comprehend a place on the planet where the food is ‘too different.’”
Protected: Grand scheme of adopting: Getting in front of the adoption line
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Go Away With … Emeril Lagasse
A bona-fide foodie, Emeril Lagasse picks New Orleans as one of the all-time great food destinations. “We have unbelievable food here in New Orleans,” says Lagasse, 51. “There is a season for everything down here — shrimp, oysters, strawberries, crabs. No other place has such a direct connection to the farms and fisheries. You can’t beat going to Jazz Fest and getting a soft-shell crab po’ boy, or jambalaya at Mardi Gras or making a big pot of seafood gumbo on football weekends.
Go Away With … Gail Simmons
“There is no difference between my job and my life,” says “Top Chef Just Desserts” host Gail Simmons. “It’s one big blur and it’s all delicious. I travel and seek out great food. That’s kind of how I plan my trips, and my life.” Born in Toronto and currently residing in New York City, the 35-year-old TV personality — who also handles special projects for Food and Wine magazine — studied at the Institute of Culinary Education and worked in the kitchens of the Vong restaurants and Le Cirque 2000. Her memoir, “Talking with My Mouth Full: My Life as a Professional Eater,” will hit stores next year.
Go Away With … Amsale Aberra
Fashion designer Amsale Aberra — known professionally simply as Amsale — is synonymous with upscale wedding gowns that can cost brides $75,000. Aberra stars in the WE tv reality series “Amsale Girls,” which focuses on the brides who frequent her New York boutique and the women who help them pick out their fantasy dresses.