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The modest array here always includes kimchi, the fiery fermented-cabbage staple, along with, possibly, strips of radish in a sweet-and-tart marinade, stewed bean curd, a small brick of omelet and a cool potato salad.
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Cool potatoes to room temperature.
In a bowl beat the eggs and add the cooled potato and onion mixture.
Put the mussels and chopped onion into a large pot, grind in some pepper, pour over them the wine from the cooled potatoes, cover tightly, and place over a high flame, shaking the pot occasionally.
The mildly spiced bird can be accessorized as you please — perhaps with salchipapas ($4), sliced sausage atop french fries, or with causa con camaron ($9), layers of cool mashed potato with shrimp salad and avocado.
That discovery last year led to Frito-Lay's most creative effort in China so far: "cool lemon" potato chips.
The causas ($11 to $12) at La Mar take the form of delicate cups of suave, cool whipped potatoes of startling hues topped with subtle delicacies, rather than the filling snack that goes by that name in coastal Peru.
Better still are papas rellenas ($7), mashed potatoes deep-fried around a savory filling of beef, raisins and tender onions, and causa ($7.50), a boccie ball of cool mashed potatoes set over perfect chicken salad, with avocado sauce drizzled over the top.
Drain out the water and cool the potatoes.
The unexpected warmth means I'll keep ice on my beets in a cooler; the potatoes will continue to do fine.
Let the sweet potato cool, then peel it and chop the flesh into cubes.
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