Our shopping adventure was fun too! As we walked towards Trader Joe's, SP saw a falafel food cart driving into the city. "No! You're driving the wrong way! I want food to come towards me, not away from me!", he said. We bought eggs, milk, and flour, but not Nutella, because Trader Joe's doesn't sell any (they sell cocoa almond spread, though). On the way back, though, we walked past a Rite-Aid, and they had exactly ONE JAR left! Coincidence! I'm not a huge fan of Nutella (in early 2007, I had an obsession with it and ate it every day. That may be why I haven't loved Nutella since). Nutella has many uses, one of which is lathering it onto a homemade crêpe.
On the way back, we stopped by Koja (THEY WERE OPEN!) to get dinner, even though I had been under the impression that crêpes were going to be dinner. Koja sells Korean food, and I realised that I'm never going to be able to have bulgogi :( It turns out that every Friday after 3pm, meals are $4.50 instead of the usual $5 or $6. This makes sense because Koja isn't open over the weekend, and they have to sell off all that steamed rice and marinated cow and pig chunks.
SP got beef bulgogi and kimchi, and I got tofu rice noodles. Although I have have pickled cabbage before, I'm not sure I've ever had official "kimchi". I don't think I like it tremendously -- I prefer cucumber pickles, pickled bak choi, or zha cai (榨菜), a pickled Chinese mustard stem (this is my favourite).
I tried some of the vegetables in the bulgogi, and they had a really strong beef flavour. The tofu and rice noodles were really spicy but still delicious and had a great texture, and there was also some white sesame!
SP told me that he'd never actually made crêpes by himself before. Apparently he'd just lounge around and "prepare the Nutella", which instantly reminded me of whenever my mum makes fa gao (steamed cake), my sister just lounges around and "prepares the chocolate syrup" by taking it out of the fridge.crêpes, which calls for 1 cup of milk (we used a bit more than that), 1 egg, 1 teaspoon of oil (we used peanut, which .wasn't the best idea), 1 tablespoon of sugar (we used 2), and 1 cup of plain flour (we used a bit less). Basically you just mix the wet stuff, add sugar, and then sift in the flour. We ran into a bunch of problems though, because I'm a college student with no kitchen.
1. No big bowl --> borrowed one from TJ.
2. No sifting capability --> some lumps (but SP got rid of them!)
3. Square pan --> squarish crêpes.
4. When the first crêpe was done, SP exclaimed "No one prepared the Nutella!!" I guess it is important to have an official Nutella-jar-opener, hm?
Above: SP cooking. The first crêpe was a little thick, about the same thickness as these ones I made before.
Below: thin crepe!