How to Julienne Carrots and Other Vegetables

During our lunch at Young Dong Tofu - San Gabriel, Pink Candles at Ridgemont High and I were talking about julienning vegetables. Was it when the Korean Cold Buckwheat Noodle Salad was brought out and we were admiring the artfully arranged platter? Or was it a discussion of cooking techniques in general?

In any case, I was telling her how I do it, and wondered whether I should blog such things. And she said I should since she didn't know. So, in case you'd like to slice your carrots or other vegetables like how I do mine, so you get something like this...

Jaengban Gooksu (Korean Cold Buckwheat Noodle Salad)

I liked the Korean cold noodle salad at Young Dong Tofu - San Gabriel so much that I recreated it later at home. After recently coming across the photos of Ding's Garden - Alhambra and the noodle dishes there, I decided to add shredded roast chicken to my version. Not that you need to add meat, this cold noodle salad works well if you keep it all vegetarian too.

A perfect light dinner for those long hot summer days.

I used green tea buckwheat noodles because that's what I had in the pantry, but regular soba noodles or Korean arrowroot noodles will work too.

Ding's Garden - Alhambra (Closed)

Speaking of cold noodles, and in my attempt to clear out old photos by reorganizing them by date, I stumbled upon these pictures taken on June 13, 2007 of Ding's Garden in Alhambra. I usually try to visit a place at least twice before blogging it, but the restaurant closed before I got around to it.

Besides being a loose online diary of what I ate, the pictures sometimes remind me of dishes that I'd like to recreate later.