Sunday, March 15, 2009

Architect - Unsangdong - "Dancing Apartments"

South Korean architects, Unsangdong, conceived "Dancing Apartments." According to the architect, the structure is “characterized by oblique forms. Each individual volume is an apartment unit, with its own terrace. Giant "S" cantilevers act as structural levels, compensating for each unit's load.”

From an architectural engineering standpoint, this project looks to pose a fun challenge of load distribution and stress.

The renderings, though, left me a bit perplexed, as the trees planted on the terraces looked to only have 6 to 8 inches of soil in which to grow. Perhaps one of those splashy features that the developers waggle in prospective buyers' faces, only to rescind it, once the non-refundable downpayment has been received, and reality takes effect.

For the long term, I recommend moss.

The 'Tetris' style puzzle pattern of apartment units doesn't appear to bode well for fluid traffic or livability, and the random, oblique angles are redolent of arbitrary, thematic architecture, but I guess it sells.

Indeed, this Unsangdong project, to me, will remain unsung.

Nonetheless, the project does promote green roofs, which mitigate impervious cover and heat island issues. We support it, and encourage it.



Panko-Encrusted Salmon Avocado Roll

Serves 4 (or 8 as teaser)

16 oz salmon center cut - 1/4" pcs
4 sheets nori (seaweed sheets)
2 avocados
1 cup all-purpose flour
3 eggs lightly beaten
2 cups toasted bread crumbs
Canola oil, for frying
2 shallots, roughly chopped
1 tablespoon fresh grated wasabi
1 tablespoon soy sauce
3 tablespoons lemon juice
1/4 cup extra-virgin olive oil


Lay each piece of salmon on a sheet of nori (on a bamboo mat) towards the bottom half.

Season and lay down avocado slices and beansprouts and roll tightly like maki sushi.

Place flour, egg and panko in 3 separate dishes. Roll sushi in flour, then egg, then panko and fry at 375 degrees F until golden brown, about 3 to 5 minutes.

Meanwhile, in a blender, add the shallots, wasabi, soy and lemon juice and blend. Drizzle in the oil.
Add to Technorati Favorites