touaregsand
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Posts posted by touaregsand
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I was aware of your heritage -- I was pointing this out for the other readers in the topic, who might not be familiar with the complex nuances.
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.
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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.
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.
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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.
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I didn't add the greens to the first brining, just the mu. To correct the situation, I added 3 TBL to each gallon jar today. About an hour later the water started turning a bit cloudy white from what was crystal clear. Did I complete screw it up? Sould I start over?
Soup
Nah, don't throw it out. I asked my mom and she says, "don't worry about it."
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Coffee
Cigarettes
Wine
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"bo ssam", although i dont know what "bo" means.
I asked my dad, he says 'bo' is derived from bojagi (or pojagi)
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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.
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I started making it last night. I do have a couple of questions. I cut the mu from the green stem and am doing the initial pickling with the mu only. I am not the initial brining/pickling on the green stems. Is this correct?
Second when I assemble, how much water to mu and green stems should I be using. I'm also curious, did you leave out salt by chance on the recipe or there is no salt beyond the coarse salt for the initial brining which I plan to wash off.
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.
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You can always find better or worse than anything.
I don't know about many other places but I know two things:
- As a general rule, coffee in Parisian cafés sucks. The robusta problem is a reality that cannot be overlooked.
- The best coffees I had in my life were in Italy and Singapore.
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.
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and thinking about this today - something that Ms. Hull did not bring up - because it was apparently not relevant to her point is that this isn't just how hispanics that used to be gang members and learned to cook in prison are scraping by in top kitchens to make food for the gentrified $600K condo owners - this is exactly the same pay and same life that the college grad 30-something career changers going to work as cooks get. School does not count as your dues - you don't come in and get to be higher up the (forgive me) food chain because you speak english or have some diploma in your pocket.
Miguel actually has alot on the ball, has a great resume and lots of good experience behind him and will hopefully do well.
just a little seed to keep in mind as a reality check.
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.
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I went to Empress Pavilion in downtown LA with some friends this Sat. morning for dim sum. I was the only Chinese in our group. One friend with his wife & son never been to dim sum before. Another friend was teaching English in Hong Kong many years ago, so he spoke far more Cantonese than me (which is non-existent).
We arrived at the restaurant early, about 10 a.m. Good news: no problem getting a table. Bad news: All the really good selections came around at 11 a.m.
What did we have? the rolled noodles with beef, gai lon (Chinese broccoli) with oyster sauce, har gow, siu mai, shrimp toast, beef balls, hom suey gok, char siu bow (steamed), sweet rice cake (with the consistency of Jello). I wanted to order some yangchow fried rice but they don't start that until 11 a.m. When we were leaving, they had the roast duck and the jellyfish. And no dan tahts (egg custard tarts) to be found.
My friends enjoyed it. As for me, the limited selections tasted great. The carts didn't come fast enough, IMO. Having dim sum is no big thing to me, because I usually go to a different Chinese place where I can order out for takeaway.
Empress Pavilion is a good place to introduce people to a more traditional dim sum.
As for me, I think it's time for me to head out to Alhambra/Monterey Park for some "cutting-edge" dim sum, like New Concept.
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.
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MENU BARBECUNOMIQUE
I like it.
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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.
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Ellencho,
thanks for the heads up but I want to try to make it. At the local super H (large korean grocery) they make Urgurie (I hope I got the name right. The fresh made kimchi that is not yet fermented) every weekend I've been there. I'm going buy a bag but ask them to keep the cabbage and the sauce mixture seperate. I'm going to add a pint of raw oysters to the sauce and boil the pork belly in salted water and there you have it. I'm a bit worried about using raw oysters because I'm planning to use the one that come in the platic can and not shuck them myself (maybe I'll skip the oysters).
Soup
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)
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Gee touregsand maybe. I don't know which school system you live near, but I can tell you that the schools near me already have their teachers watching out for:
illegal drugs
alcohol on the premises
weapons of all kinds (here that includes guns and machetes)
teachers being threatened or physically assaulted by students
students threatening or physically assaulting fellow students
rival gang violence
which kids are on Ritalin for their ADD/ADHD or whatever the latest "syndrome" is
sexual activity in the boys' bathroom
sexual activity in the girls' bathroom
interracial rivalries/violence
making sure that any contact with a student is not misconstrued and seen as a sexual advance or harassment
the threat of being sued at anytime, by any parent, over anything (especially in the context of say, little Susie or Billy missing their meds or ate the wrong thing, so of course it'll be the teacher's fault so let's drag him/her into court)
And the list goes on and on and on. Oh yeah, amongst all of the above they actually have to try to provide the little darlings with an education. All for not very much money. So why not, let's add just one more item to their ever burgeoning list of responsibilities.
Frankly, I say make the monitoring of kids' diets technologically available to all parents, but let the parents opt out if they wish.
How are the parents notified of what their children ordered? Via internet? Is it immediate?
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Hopefully, the various school systems can come up with some system of monitoring to help families like yours keep track of the eating habits of their kids when indeed what they put into their mouths can be a matter of life or death.
Teacher?
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The one aspect they should skip is the almost seven min. long recap at the beginning of each episode. I would rather see more new footage.
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.
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I was just at the Korean market and I bought some geul jeot (seasoned oysters), that could be what was in the dish.
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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.
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From the subtitle of this blog (and the tone of the teaser Soba posted on Jackal's blog), you may be wondering just how I'm feeling about my career choice. Well...I'm still enjoying myself, but it's most assuredly not for everyone. I'll elaborate further in the course of this next week, and naturally I'm more than happy to answer anyone's questions about that or any other food-related topic.
I am wondering just how you feel about your career choice and why you decided on the change.
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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).
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I'm not quite sure how "America bashing" came into the discussion. (It's not really a point I care to argue).
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.
The dividing line between rich and poor in America today is education, and when one in six children in the United States lives in poverty, literacy becomes a critical link in a chain that can either shackle children to a life of poverty or be used to pull them out of it.Years of research have established the link between the lack of proper nutrition and physical activity and the inability to function and concentrate in and out of school. Opportunities for physical activity are often limited for children in rural areas and proper nutrition is a challenge. -
Loved Ramsay's Kitchen Nightmares and we're loving HK. It's a bit extreme but that's the way we do reality in the US - we have to make it so ridiculous as to be a caricature of itself.
I wish they had just let him be him (as he was in RKN). Still very high handed and at times abrasive but not over the top like this.
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!
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My first name is Farid and with my dark North African looks the scene you suggest will probably bring in a lot of viewers. I assume the audience will be sharp enough to not jump to conclusions since the victims won't be in orange jumpsuits. (I don't know which emoticon to use, I am kidding).
I knew your background from your many excellent postings, Chef!
I was picturing something like Oded Fehr (on the left of this picture):
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
Of course it's possible! I certainly strive to be one of those types of teachers. However, just as different people have different teaching styles, different people will also have different learning styles. The people who thrive under someone like Gordon Ramsay will likely be people who learn best with hard-ass no-nonsense teachers. They respond better to (sometimes over the top) criticism and directness, rather than to hedging and (sometimes false) praise. I would bet that Gordon Ramsay is that kind of learner, and so that is how he teaches. I, personally, am not one of those types, but who am I to tell others they can't possibly be, either?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.
Granada TV has reportedly settled out of court with a man threatening to sue TV chef Gordon Ramsay.The man, a contestant on the US version of Hell's Kitchen, sprained his ankle when he fell over during a clash with the firebrand chef.
So Hollywood...
Korean Dining-Proper Etiquette
in Elsewhere in Asia/Pacific: Cooking & Baking
Posted
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.