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(Salon)   Korean-American chefs have put America smack in the middle of the "Kimchi revolution"   (salon.com) divider line 79
    More: Sick, cultural critic, chefs, African-Americans  
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6704 clicks; posted to Main » on 08 Apr 2014 at 1:21 AM (25 weeks ago)   |  Favorite    |   share:  Share on Twitter share via Email Share on Facebook   more»



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Rat
2014-04-08 06:25:37 AM
Kimchi huh?  Sure, it taste good, but when running in formation behind a few KATUSA's for a few miles, and all they do is sweat off the garlic, let me tell you how much you'd want to just have that sweet smell of puke in your nostrils instead of sweaty KATUSA.

But now that I'm stateside, bring on the Kimchi!

 
2014-04-08 06:35:19 AM

Atomic Spunk: Ishidan: Kimchi is great. Fiery going down, then an after-dinner show.
/yo, Atomic...been to Palama Supermarket recently? I live near their new one off HCC

I haven't gone in there yet, but I'm certainly going to check it out. I'm assuming the Kimchi is good there?

Favorite place for great kimchi (and other foods too) - Sorabol on Keeaumoku. Most disappointing Kimchi - 678 Hawaii (new Korean place across Kapiolani from the Convention Center).


I'll throw in a vote for Willow Tree in Kailua. Excellent Korean food at a great price. This was my first exposure to kimchi, and I still think their's is the best.

Note: I hate sauerkraut. It's nasty and it smells like rancid farts and death. But I love kimchi. People who say kimchi looks and smells gross clearly don't know what they're talking about, and I'm guess have never actually seen kimchi, and probably still haven't grown out of eating chicken "fingers" for every meal. Kimchi looks like salad, and it tastes spicy with a hint of a sour note to it.
 
2014-04-08 07:07:00 AM

The My Little Pony Killer: hervatski: kimchi is farking delicious

This.


Thirded.

And I was eating kimchi before kimchi was cool.  Got introduced to it at the Dong Yang Inn in Wahiawa, HI back when I was stationed on Schofield Barracks in the late 1980's.
 
2014-04-08 07:11:44 AM

Prank Call of Cthulhu: : I hate sauerkraut. It's nasty and it smells like rancid farts and death.


You probably haven't grown out of eating chicken fingers...


SpeedyBB: If you really want to make the honkies retch give them some ripe durian. Really high-end durian has practically no odor but it looks like something out of HR Giger. Heavenly flesh, addictive flavor. Permeates all of Bangkok during the season.


I lived in Indoensia for three years.

One of my jogging trails was by a durian tree, it always smelled like shiat.

/One of two things I have ever turned down to try in my time in Indoensia, Thailand, and Maylasia
//everybody I have met who wasn;t anative of SE asia thought it smelled liekl shiat.
 
2014-04-08 07:15:55 AM

Harry_Seldon: Frank, you've struck cole slaw!

[img.fark.net image 251x201]



Thread.

Over.

Thank you, good night.
 
2014-04-08 07:16:25 AM

liam76: You probably haven't grown out of eating chicken fingers...


You moran, chickens don't have fingers, just stubby little wings.
 
2014-04-08 07:36:52 AM

Prank Call of Cthulhu: Note: I hate sauerkraut. It's nasty and it smells like rancid farts and death. But I love kimchi. People who say kimchi looks and smells gross clearly don't know what they're talking about, and I'm guess have never actually seen kimchi,


I love Kraut and have never seen Kimchi. I will have to try it before I die.
 
2014-04-08 07:44:25 AM
Korean fusion is big in Seattle right now, edging out all of the plain Korean restaurants. It's near impossible to get a bowl of authentic bibimbap but I can get bulgogi sliders at half a dozen places.
 
2014-04-08 07:47:12 AM

hervatski: kimchi is farking delicious


This.... The rest of you can all go to apple-bees, I think you would like it there.
 
2014-04-08 07:59:05 AM

Pointy Tail of Satan: Methinks the writer is paid by the word. Her writing is.....ecliptic.


"Would you please move your article? You're blocking the sun!"
 
2014-04-08 08:23:22 AM
Never a big fan of the kimchi, but I 'm a big fan of experimentation.
 
2014-04-08 08:31:14 AM

TuteTibiImperes: I'd rather eat at a place where the chef loves and understands the food he cooks vs somewhere that the chef is just punching the clock and doing what they think they have to do.



I've been in the kitchen of the former and not the latter.
It's good to work where the Chef's surprise, or special is the chef actually passing a good deal on to the customer while exercising his talents, and not trying to foist rapidly aging product on the public.
 
2014-04-08 08:32:38 AM
Also, Spicy Apple, Cinnamon, Ginger Kim-chi.
Is that a thing yet?

If not, then get on that will you?
 
2014-04-08 08:44:06 AM
Checked it out on Wikipedia.  Sounds like Korean Haggis.

pbs.twimg.com

I think not.
 
2014-04-08 09:01:00 AM
Am currently making my first batch of sauerkraut, can't wait to make kimchi next.
 
2014-04-08 09:01:15 AM

Dhabu: It's a shame that Kimchi is what gets associated with Korean cuisine by the rest of the world. It's totally deserved, cause they eat that shiat every meal with every dish, but it's a shame. There are some really tasty, foreigner-friendly Korean dishes, like dalkgalbi (chicken stirfry based on the Korean gochu red pepper instead of soy), duejigalbi (korean grilled pork), makguksu (noodles with the red pepper again but sweeter), bulgogi, and bibimbap.

All super good, all pretty healthy, all overshadowed by kimchi. Korean cuisine can and should have a larger niche around the world, and I can't help but feel that kimchi is impairing this.


My Mom's husband (RIP Charlie) always referred to kimchi as "that old rotten cabbage" and to this day, my Mom refuses to try it. Sad because she's really into healthy food, and Korean food in general is a lot healthier and lower in calories than the Chinese food at the ol' buffet. Korean food isn't soaked with starchy gravies or loaded with sugar. Kimchi really isn't all that "weird" and if you don't like one variety, there are hundreds of different ones to choose from that aren't the typical garlicky cabbage.
 
2014-04-08 09:16:55 AM

hamfast gamgee: Checked it out on Wikipedia.  Sounds like Korean Haggis.


Adding ginger, garlic, salt, red pepper and fish sauce (the Asian Worcestershire sauce) to cabbage, onions and radish and letting it sit around for a day or two sounds like grinding up heart, liver, and lungs and cooking them with oatmeal in a stomach? Dafuq?
 
2014-04-08 09:18:34 AM
I find it entertaining Americans are suddenly getting interested in Kimchi and old asian cooking, they have been popping up all over southern USA for a while now, my wife gets a kick because she generally eats kimchi and fish/rice most of the time.

I think of kimchi like Sushi, either you like it or you don't, eventually there is one you might like (this is how I tried it, my first 2-3 variants I did not like)
 
2014-04-08 09:32:40 AM
Kimchi is delicious, and kimchi jjigae is one of the best dishes on the planet.
 
2014-04-08 09:36:01 AM

Foxxinnia: The My Little Pony Killer: hervatski: kimchi is farking delicious

This.

Yeah it's wicked good. And you can use it in so many different ways.


Yep, so many varieties, and oh, so good.

Kimchee and rice kept me alive in the last week of many months after I'd spent all my money on beer.
 
2014-04-08 11:41:36 AM

RodneyToady: That's an accurate description of my intestines when I eat kimchi.

Also, don't fark with soju.


Thanks for bringing back bad memories. Ugh! Jinro Soju is pure rot-gut swill that will dissolve your innards. I know...I drank enough of it while stationed in the ROK.
 
2014-04-08 12:25:03 PM
Uguu~ ?
 
2014-04-08 12:57:08 PM

hervatski: kimchi is farking delicious


Ditto.

/You have my sword!
 
2014-04-08 02:08:19 PM
"A lover of canned beer and drive-thru doughnuts, Homer Simpson exemplifies this quintessentially American stance. In the famous Fugu fish episode, he takes the knife from the Japanese sushi chef and slices the poisonous fugu up himself, muttering, 'Tasty fish! as he gulps the raw slices down. Hilariously, he'd rather risk death than betray his nuclear family values by disregarding his idiotic impulses. Now that's authentic."

I may not know much about what's "hip" with "East Coast elites," but I do know the Simpsons.  "Poison . . . poison . . . tasty fish!" is a line from the apprentice sushi chef, not Homer.  Homer yells "fugu me!" IIRC.

Now, if this author's managed to completely botch a simple fact, and then created some sort of parable regarding "quintessentially American" beliefs from an incident that, again, never happened, it makes me wonder just how full of shiat she is regarding everything else in the article.
 
2014-04-08 04:12:21 PM
I love kimchi. The more garlic and spices the better. Recently bought a big jar from one of the Asian groceries near here, you have to leave the lid slightly cracked so it can breathe, as it bubbles, otherwise it pops the lid off and you have a mess in your fridge. The effervescent nature of the sauce, mmm.
 
2014-04-08 06:00:08 PM
Hey Portland Farkers: if you like Korean food check out Spring Restaurant, just a block off the 217 at Canyon Road. Picture menu eliminates greatly reduces the culture shock, and everything I've tried has been wonderful. There's also a grocery store on the premises that sells several varieties of fresh kimchee, ready to cook bulgogi and kalbi, and a whole bunch of exotic stuff that is worth trying. Link
 
2014-04-08 06:56:07 PM
We save them from the Communists and this is how they repay us?
 
2014-04-08 08:12:40 PM

Get Your Dick Out Of My Food: The My Little Pony Killer: hervatski: kimchi is farking delicious

This.

yes, it's great stuff.

Haters don't realize what they're missing.


See, it's not that I hate it, it's just that for some odd reason I don't like the taste of it. Everything that goes into it I'm fine with (except possibly shrimp paste, never had that before), but once it comes out I don't really like it much. I like sauerkraut, so it shouldn't be a fermentation thing...
 
2014-04-09 07:21:38 AM
I throw it in my ramen, past that? bleah
 
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