touaregsand

Even at a young age I was eating formal Korean meals at home and at restaurants. My parents have become much more relaxed about table manners these days mostly because of uncooperative DILs. You are absolutely correct to say that even on formal occassions Koreans eat rice with chopsticks. I really think the whole confusion over manners started because Koreans have a tendency to eat rice with a spoon more than the Japanese or Chinese for instance. But there is nothing rude about eating rice with chopsticks in the context of a formal dinner. I had so many fine Korean manners pounded into me as a child that I have largely blocked them out of my mind.

I think that some might consider it rude to eat with rice with chopsticks, because eating rice with Korean chopsticks can look a little clumsy (or perhaps even lowbrow, as you say). But I wouldn't stretch is so far as to say rude. I've never heard that. It's not really that important.

In a home environment, in especially modern Korean-American households, its considered to be okay to eat rice with chopsticks, particularly if it is a non-traditional Korean meal or if non-Korean Asian food is being eaten. It has been explained to me by my adopted Korean family that in a traditional dining situation, such as on a holiday, a special family gathering, or in a nice Korean restaurant, it is considered to be extremely low-brow to use chopsticks as opposed to the spoon. By the way, the whole eating rice with spoon/versus not eating with spoon thing is part of the long history of animosity and cultural divide between the Korean and Chinese people. ← Jason- Both my parents come from Yangban families and I have relatives who were politicians and diplomats. Both sides have a long line of Confucian gentleman scholars. I am quite familiar with Korean dining manners at different levels. EDIT: It would help to know what region of Korea your adopted Korean family comes from in understanding why they would say that.

Eating rice with chopsticks is not considered rude. Eating rice with a spoon is considered more ergonomic, probably because we do not pick up our rice bowls and we use skinny chopsticks. Spoons are preferred. I think somewhere along the line this was misintepreted by some people, including a handful of Koreans, that eating rice with chopsticks is considered rude by Koreans. EDIT: Cross post. Korean etiquette does not dictate that rice be eaten with chopsticks rather than a spoon either.

Nah, don't throw it out. I asked my mom and she says, "don't worry about it."

Coffee Cigarettes Wine

I asked my dad, he says 'bo' is derived from bojagi (or pojagi)

Elsewhere in Asia/Pacific is turning into the Korea forum what with all the Koreans, half-Koreans and Korean in a previous life members here.

I add the green stems in the first brining. I don't add salt when I assemble, because I find it salty enough even after washing of the saltiness from the brining. As for the amount of water, I say enough to cover, taste, if it's too strong, dilute with more water.

For an idea of the quality of coffee in America Menton mentions, add a cup of hot water to a cup of coffee served in Parisian cafe and let it sit on a burner for about an hour.

Most of the hispanics I've met in kitchens were recent immigrants OR born in America (2nd,3rd generation) with culinary degrees OR career changers with University degrees (one drove up in a Bentley) OR... Maybe I've seen more diversity amongst hispanics because I live in Mexico, er Los Angeles.

Let's go to New Concept together. The rest of the month is packed, sometime in July sounds good. I love the traditional stuff, but New Concept has to be better than something Wolfgang Puck or Gordon Ramsay would do.

I like it.

Moet & Chandon is Dutch?? ← Sorry, I'm wrong. I was thinking Jouet, and got carried away. And with Jouet I'm only going on the word of someone I trust, so maybe that's not wholly true. Retracting, retracting, retracting. . . Moet is FRENCH. Has NEVER been Dutch. Named after Claude Moet. But the "t" is still pronounced. ← Both Moet et Chandon and Perrier Jouet are French Champagne. As matter of fact any Champagne appelation is French. As for the "t" in both names, unfortunatly it is not pronounced whatsoever. ← ← Was this copied in answer to my question about Bonnes Bouches? If so, I don't get it. Can someone provide a phonetic pronunciation for me? Is it something like "bone-ay bo-shay" or am I screwing it up entirely? I know absolutely nothing about French..... ← Okay, no idea about the Joet, but wouldn't Moet have to have the "T" pronounced since it is followed by the "et" thus necessitating the elision effect? ← How one knows to pronounce the "t" in Moët and Jouët is because of the presence of the umlaut (don't know the word for that in French). ← I covered it upthread, but for some reason the question keeps resurfacing. The accent tréma ¨ (dieresis or umlaut) can be on an E, I, or U. It is used when two vowels are next to each other and both must be pronounced, e.g., naïve, Saül. Jouët and Moët, the 't' is pronounced. It follows the rules of French pronunciation and has also been verified with employees of both houses.

Sounds like a good game plan. My SILs use frozen oysters. They're still alive. I wrote upthread to blanch the cabbage. What was I thinking? It's brined. (I should read my posts before clicking submit)

How are the parents notified of what their children ordered? Via internet? Is it immediate?

Teacher?

Methinks they are doing that to make up for losing an extra person (or possibly 2), as in contestants who call GR an asshole, then walk off the set. Fox paid for x number of episodes, and a contestant leaving cuts down the number of possible episodes by one. He can't be eliminated if he walks off, and there are rules to follow for shows that give away prizes. If my math is correct, this means that at least one more will bail on the show before it's done. They are stretching it for 2 extra shows, I think... Or I could be completely wrong, and it simply gives the producers the chance to give Ramsey even more time to hurl invective around the kitchen, which seems to be the whole premise of the show anyway... ← Methinks I hate American TV even more. GR is smart, laugh out loud funny, engaging on his own without a script. HK makes him look like a dull cartoon character. He's a fantastic actor to perform like that with a straight face.

I was just at the Korean market and I bought some geul jeot (seasoned oysters), that could be what was in the dish.

Boil pork belly Blanch napa cabbage Shred mu and season as for kimchi with the usual mix of gochugaru, garlic, etc.. add raw oysters. I don't remember the name off the top of my head but it's probably Samgyupsal (pork belly) something. Maybe Samgyupsal ssagi (wrap). I've never ordered it in a restaurant , I've seen my SILs prepare it.

I am wondering just how you feel about your career choice and why you decided on the change.

I want to add, that whether or not the figures are accurate (conjecturing about the motives behind them can easily degenerate into a flamewar), IMO, from my experience it's not too hard to find someone who could use a little help. I suppose the question of heart comes in when determining who is 'worthy' of help (I don't think it's wise to go there either, again likely flamewar). I'm organizing a bunch of used stuff to donate to a shelter. I'm no mother Theresa, I could and feel like I should do alot more. (I'm not trying to get on a soapbox about it).

I'm not quite sure how "America bashing" came into the discussion. (It's not really a point I care to argue). Save the Children It's an independent American organization with programs around the world. No one here is arguing that's not worse in alot of other countries.

I caught an episode of RKN on BBC America yesterday. I've never seen the show before. He's really funny and likeable when he's being himself. Gives alot of sound advice to the 'chef' who thinks it's okay to have moldy food in the refrigerator and is trying to be fancy when he doesn't even know the basics. There's certainly no shortage of places like this in America with similar chefs and clueless owners. RKN Hollywood would have been hilarious!

I knew your background from your many excellent postings, Chef! I was picturing something like Oded Fehr (on the left of this picture): Chef Zadi In the Kitchen only with a toque instead of the black headband. I think it'd be a monster hit. ← Interesting imagery. You'll be able to see him in chef's whites for the Le Cordon Bleu North America commercial. I hear he has a speaking part. Think of a swarthy, younger Jacques Pepin with cross-cultural appeal. prasantrin What happened to the Sargeant in Full Metal Jacket? One of the contestants has the same look in his eyes as Private Gomer Pyle/Leonard Lawrence. Inthenews.co.uk So Hollywood...