Re: [gardeners] Korean dinner
margaret lauterbach (gardeners@globalgarden.com)
Wed, 22 Dec 1999 08:44:25 -0700
At 02:01 AM 12/22/1999 -0500, you wrote:
>.
>Well now, Margaret, you bring up several points...
>
>If you are averse to trying a Korean restaurant, are you also
>NOT a fan of any oriental food?
>
>We don't generally expect to be served Cat Beijing Style when
>we go out. But other ethnic groups world wide certainly do eat
>and enjoy foods we would recoil from. How about the fried
>queen bees..? And the termites? And gosh, Jimmie even had
>crocodile at the mongolian restaurant!
>
>Yes, I was struck by the fact that all Korean meats seem to be
>marinated in sesame oil, soy sauce, garlic, chives and a bit of
>sugar. It's delicious, believe me! But the zillions of side dishes
>are not marinated. They are prepared with a big variety of sauces,
>some hot, some sweet, and do not taste alike. There are quite a
>few pickled dishes. And there are tiny pots of soft scrambled eggs
>which just melt in your mouth.. My son-in-law likes BiBimBop,
>a deep pot or bowl of rice with a topping of shredded meat and
>vegies, and an egg. Yes, there's lots of variety.
>
>Penny, NY
>.
I like Thai and Vietnamese food, and am aware that the health dept.
periodically shuts them down. But I don't think they'd dare serve
unidentified greens or mushrooms to patrons. Or unrefrigerated eggs.
The side dishes being free of sesame oil, soy sauce and garlic sounds
better than I had imagined. But I don't like Chinese food because it's all
fried in the same oil, so it tastes like everything else on the table.
There are minor variations in texture, but not significant enough for my
taste. Margaret L