Re: [gardeners] Korean dinner
Robert Ripley (gardeners@globalgarden.com)
Wed, 22 Dec 1999 15:20:32 -0500
I am thoroughly disgusted by what seems to be nothing more than ignorant
racist babble.
being someone who grew up in an adoptive korean family, i love all foods
korean-a nice change from apple pie & tasteless macaroni & cheese-see????
how ridiculous you could say things things, & still consider that you should
call this woman a friend.
you sound plain rude. i harvest many things from our streams-still ticking i
am. we eat 12 different kinds of mushrooms we grow wild in our woods, &
because we have owned bakeries & restaurants for over 10 years, i am also
very well versed in un-refrigerated eggs-ever had a flat souffle?????????
well this is it for me in this list
goodbye all
----- Original Message -----
From: margaret lauterbach <mlaute@micron.net>
To: <gardeners@globalgarden.com>
Sent: Tuesday, December 21, 1999 10:53 AM
Subject: Re: [gardeners] Korean dinner
> At 11:32 PM 12/20/1999 -0500, you wrote:
> >.
> >All right, I'll describe the Korean dinner we went to with
> >friends on Friday night...
> >
> >We started with a glass of chablis, diet coke, Korean beer
> >and a Bud. Green tea is always available.
>
> After drinking all of the above, you could perhaps "manufacture" your own
> green tea.
> >
> >Dinner gets shared all around. For appetizers we had a seafood
> >pancake (yum), and some sushi -- Spicy Spider Crab (that's a
> >fried soft shell crab rolled into a sushi and then cut into 6 pieces),
> >tekkamaki (tuna) and unagi (eel). Now in a million years people
> >would NEVER order eel unless they were tricked into trying it first,
> >but let me tell you, it's delicious when prepared properly. [A little
> >aside, but did you ever taste the eel with garlic in aspic served at
> >the Brussels in New York as an appetizer...? To die for...]
> >
> >After all of that they started bringing out the dozens of tiny dishes
> >filled with cold spinach in sesame oil, and shredded daikon slaw,
> >and tiny fish cakes, and hot spiced kim chee, and romaine lettuce
> >bites in a marvelous dressing, and sliced oy (pickled cucumber)
> >and subminiature dried and sweet anchovies (don't knock 'em...),
> >and pickled garlic slices, and bites of fish, and --- well, they keep
> >bringing them until there isn't a square inch of space on the table top!
> >Along with all this they give each person a covered stainless cup full
> >of steaming white rice, plus a cup of clear broth. Then they light the
> >fire in the recess in the middle of the table, and squeeze a plate of raw
> >
> >beef marinated in sesame oil and soy sauce into this joyous chaos,
> >plus another of either chicken or shrimp or tongue, and a basket of
> >fresh romaine lettuce leaves in which to roll your bar-b-qued meat.
> >Oh yes, and there were 4 little dishes of spicy sauces. Either the
> >waitress cooks the meats for you, or else, as we chose, one of the
> >diners takes charge, so it's not rushed.
> >
> >You eat until you drop. And eventually, you drop.
> >
> >The Korean restaurants always have a lot of young children and
> >babies at the tables, but that is completely not a problem. They are
> >NEVER obstreperous, NEVER cry, NEVER get up from the table and
> >run around. The Daddy invariably holds the youngest child on his
> >lap, and feeds it with his own chopsticks. They are an object lesson
> >in quiet, smiling, convivial togetherness...
> >
> >Dessert was fresh sliced oranges eaten with your fingers. In
> >summertime they give you instead a small slice of fresh
> >watermelon. Perfect endings..
> >
> >...sigh.........
> >
> >Penny, NY
>
> I have a Korean friend who regards herself a good cook. She cooks
> everything in sesame oil, garlic and soy sauce. The above may sound good,
> but if it's all cooked in sesame oil, garlic and soy sauce, the bottom
line
> is that it all tastes alike. My Korean friend always wants people to come
> to lunch with her, but she serves 1) greens she harvested out of a
mountain
> stream, never had them identified, 2)dried mushrooms she harvested from
her
> lawn -- she got someone, via telephone, once to tell her they were "fairy
> ring" mushrooms and were safe to eat (the fairy ring has stood in the same
> place for 30 years), and 3) unrefrigerated eggs. She pooh-poohs any
> suggestion of refrigeration. Doesn't know they sometimes come with
> salmonella inside because she doesn't read newspapers or magazines (print
> is backwards to her, although she does have a B.A. from an American
> university in English). I would be as averse to eating at a Korean
> restaurant as i am at her house. Margaret L
>
>