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From the exotic street food of the Kwangjang Market located in the heart of Seoul to the implausibly fresh seafood of the Jukdo Fish Market in Pohang, even those with the most educated palates will find their imaginations running wild with the varying textures, flavors and temperatures of the fare of this frenetic Asian gem.

JUKDO FISH MARKET

Even with a small cushion, at 6’2", sitting shoeless on the floor in front of a long table in a tightly packed seafood restaurant located at the Jukdo Market in Pohang is a claustrophobic exercise. But despite my constant readjustment in effort alleviate pressure on my aching legs, I find myself squirming not from discomfort but in guileless anticipation of the fresh multi-course seafood extravaganza that is about to turn me from mild-mannered travel writer to ravenous leviathan.

When I ask the restaurant’s name, the look from the waitress suggests it is without. The menu is written in colorfully smeared Korean characters on a dry erase board on one of the peeling pea colored walls. Next to it, a television plays Korean baseball, capturing the attention of the majority of the clientele, most of whom are male, nursing a bottle of soju deep into the evening.

Source: Washington Times

by Ross Sveback

As with frosting any cake, refrigerating it so it is completely chilled will ensure a much easier frosting experience.  For this cake, I suggest refrigeration before you do the crumb coat and before you pipe the final layer.  I use one, 9.5 c container of my Vanilla-Bean Buttercream frosting, which I then tint as needed.  This will make a four-layer cake. Prepare 4, 6" round cake pans by spraying them with Bak-klene or butter/flour - preheat oven to 350 degrees.  In the bowl of a mixer fitted with the paddle attachment, cream butter and sugar together - then add eggs one a time until incorporated, followed by the buttermilk.  Add baking powder, soda, salt and vanilla bean paste - stirring to combine.  Add cake flour and mix until batter begins to look creamy. Divide batter evenly into three bowls, AND one prepared cake pan (this will be your uncolored layer).  To the first bowl add a tiny amount of soft pink color and stir to combine with a fork....

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I would like to use your buttermilk chocolate cake recipe, could you advise me on the batter amounts for a 13 inch pan?
Regards

Ambelene Freemantle

Hi Ambelene,
I just set up a cake baking tips page that has a chart with amounts of batter for pans.

I assume you are talking about a 9x13 inch sheet pan? Thanks for your continued support of my website. You will really like that chocolate cake recipe it's my favorite as well as many of the readers here at the site.

Link to my best chocolate cake recipe