jschyun

Kanji? You mean hangul don't you? I seriously doubt any sign in a Korean store is going to be in Kanji. Kanji is Japanese. --edit Also, hana reum means one armful or chestful. When someone picks up say an armful of firewood or something, that's hana reum. It basically means as much as you can carry. Bountiful is right, but maybe not precisely correct.

Hmm, I thought I had replied to this thread, but apparently didn't go through. I didn't realize I was the coordinator for the Korean BBQ thing, so my bad for not really organizing. But now that I do know I am coordinator, would it be possible for people to make the 13th? If lots of people can't make it on the 13th, then I will see about keeping it on the 14th. Also, we haven't decided on doing lunch or dinner. If it's on the 14th, it will have to be lunch for me. On the 13th, I am more flexible. What about you guys? Please chime in. I'm going to go to Bu Ga and ChoSun Galbi either today or Thursday. I'll eat at each, and let you know what I think. I won't get a chance to check the panchan (appetizer dishes) though because i'll have to get everything to go. What are you interested in? Galbi (marinated cross cut shortribs) or bulgogi (eh, thinly sliced sirloin marinated and quickly fried) we could get a combo with pork and stuff like that.

Very well said, hollywood.

I can't make it on the 14th. I forgot that it was our anniversary. Thank God I remembered before it was too late. And they say guys are the ones to forget.

Maybe we can do a two parter where we do a meal and then some people can leave and the rest of us can continue on our journey to the dark side.

fougerus, definitely fougerus any good italian fontina pont l'eveque camembert What can I say, I like them soft and squishy.

Having perused the used book selection in both Northern and Southern California, I have this to say: Used bookstores are much, much better in Northern CA, as a general rule. Library bookstores are much, much better in Southern CA, as a general rule. People here will donate just about anything, and pricers are weird. Normally I buy those Time-Life books for 75 cents to a dollar for good conditions, and then of course there's the 25 cent cart for the more beaten up ones. I just came back from the library bookstore here, and got the Cooks Illustrated bound books for 1995-1999. I got 4 for $2 each! Back in the day, I paid $30 bucks for one of those things! It pays to look. I also got Time Life China for $1, with the recipe booklet, if you're interested.

Which Time-Life books are you interested in? I get a lot of these because my local library bookstore sells them on the 25 cent cart. They also have the recipe booklets that go with them. Some even have the original little slip of paper that goes in the spiral binding. The bookstore with the Most Time-Life books, in SF, in my experience is I think either Russian Hill Bookstore or Acorn Books. I forget which one it was. I think it was Russian Hill that I'm thinking of. But they were several dollars at the time, a price I would never pay, for Time-Life books.

I work, live with, eat with, shop with Korean people all the time, Korean speakers and non. Yes, of course there are nice Korean people. And yes, there are bad people and there are good people, in any culture. I think it's great you've had good experiences. But I think I'm talking about a deeper problem, one that is not appropriate for this forum. I have never, in all the time I have shopped in little and big Chinese and Japanese markets, ever seen any management follow anyone. Of course, I don't speak Chinese or Japanese so this is biased. I think you mistook me to mean that I meant restaurant owners are also worried about theft. I guess I shouldn't have used that example, because it seems to have only confused the reader. My apologies.

Hehe. Uh, no comment. Actually, rereading my comments I realize I sounded a bit harsh. It was never my intention to harp on Koreans. Of course, there are some friendly Korean people. But so many times I have seen things like the Korean grocery manager who tells his employee (usually son or daughter) to follow the "black skinned guy", or the rude waitress who becomes more and more irritated at the white guy who is trying to figure out how to order. My point was, I was thinking, this could be a reason for Korean restaurants not being "accessible". In New York, there is a good sized community of Koreans, but nowhere near the size the Los Angeles/Orange County Korean community. Perhaps there, you have to be polite to survive.

I would say Korean people in general are not as accessible as Chinese and Japanese people. Especially the old style people who feared anyone and anything that wasn't Korean. Korean people tend to be suspicious of anything new or different. They remind me of hobbits. At least Japanese people politely hide their disdain, and Chinese people don't really care who you are, as long as they get paid. I think this is changing. But it never fails to amaze me how cold and rude Korean people can be to non-Koreans, and then they turn around to be friendly and helpful to other Koreans. My uncle is like this. They live in Los Angeles for years, without bothering to learn any English, yet they are cold to anyone who can't speak Korean. I never understand it. One aspect of the "inaccessibility" of Korean people is the contempt Koreans still have for half-borns, as in half Korean, half something else (usually Caucasian). Example: my brother has a friend who was born and raised in Korea, but has a Caucasian father. In a fast food restaurant in Seoul, some teenagers took it upon themselves to make fun of her. They would look at her and made caustic remarks She stared at them as they were doing it and they started becoming alarmed, saying to each other "Hey, she's looking at us like she understands what we're saying."

Other places to avoid (these are all in Orange County, serves me right for thinking there could be good dim sum in an area without chinese people.) Seafood Paradise, Westminster: Horrible. The worst dim sum I have ever had in my life. I had a piece of har gau that I could not identify as shrimp.I should have looked before biting into it. The taste was so off, I was shocked and disgusted. The items on the carts looked very strange. None of them had the exact shape and size of actual dim sum I could recognize. Furiwa, Westminster: the second worst dim sum I have ever had in my life. Disgusting egg custard tarts were cold, hard and dry. The shrimp was inedible. Buns were misshapen and dry. Dragon Phoenix Palace Chinese Seafood Restaurant, Westminster: Not bad, but not good. It was edible, but there were no Chinese people in there. That's a BIG sign. If you want to waste money and have a horrible meal, by all means, go to the above places.

I'm definitely in. I don't care where we go. I'm sure it will be great. I just hope I'm in town the weekend you guys do it! --edit mission of the tour: to eat as much good Thai food as humanly possible restaurants: Jitlada seems to be the fave. I wouldn't mind going to that temple as well. The ones I've been to never seem to have a name I can remember. dishes: Maybe some basics and some not so basics. Of course we will have to have sticky rice with mango. I wouldn't mind pad thai with shrimp. That pic looked awesome. mechanics: Dunno geography: I would stick with L.A. I've been to some decent ones in Orange County, but it's a pain to get down here for most people and I think most of the action is in L.A anyhow.

Atkins' approach is not high-fat, it is decidedly low-carb. I was under the impression that Atkins is high-fat, at least on Induction. The recommended ratios are something like 65-70% fat, 20-25% protein, and 5% carbs (of your total caloric intake). I've poked around on some of those Atkins support msg boards and the general consensus appears to be that more fat is desirable, since excess protein can be converted into carbs. Most ppl seem to keep their percentages in the 70% fat, 25% protein, 5% carb range. If you're eating lots of meat, you're eating a high fat diet. Even in LEAN meats, poultry and fish, roughly 30% of total calories are fat calories, but nobody wants to eat lean meat/poultry or fish (dry) so usually it's much higher, in the 50-80% range. Fat Calories in Meat/Poultry/Fish plus some others Supplements are key with the Atkins diet. Frankly, this is a rich man's diet, not just because of all the meat you're eating, but because you have to swallow a fistful of vitamins every day in order to give your body the nutrients it needs, that eating meat all day won't give you. If you don't take the supplements, you are in for a rough ride. Given the large amounts of meat that people are ingesting on this diet, I'm kind of curious to see if anyone is doing any osteoporosis monitoring for people on Atkins. Unless people are supplementing their diet with huge amounts of calcium, I imagine we'll start seeing lots of people with extremely brittle bones in the future. As for Physicians for Responsible Medicine having a vegetarian agenda, did it ever occur to you why this would be, if indeed it is the case? You don't need supplements on a vegetarian diet full of whole grains, fruits and veggies, yet you will lose weight and be well nourished. But nobody wants to hear that. People want their steak and their waistline too. Frankly, I will side with the vegetarians on this one; it doesn't seem right to be on a diet where you need massive supplementation in order to get nutrients that the diet lacks. --edit Plus it's cheaper. Have you seen the price of a steak lately?

Oh geez, this is exactly what I was thinking. But then, I ate at his parents house and realized exactly why that was happening. When someone makes something bad, they all say it's bad, no punches pulled. In a way, I like this better than having to ask probing questions to a person too polite to say they couldn't stand it. I was reading a book by Lora Brody, not "The Chocolate Diet" (great reading) but some other, non-chocolate one. Anyhow, she describe how her kids wouldn't eat anything but pasta shells in butter, roast beef with absolutely no blood, sandwiches with the crusts cut off... you get the picture. So she sighed and gave into all their desires. However, she kept making the good stuff for her own meals. Irish oatmeal wth butter, rare duck, linguine with some good sauce... Eventually, the kids got curious and tried a little of her stuff and now one loves sushi, another loves Tex-Mex, etc. and so on. That's my plan. And then he will spread the word to his friends about how great this stuff is (it's already happening) and in the real estate business i think they call that "the endless chain"

People are apparently starting to get heart disease from Atkins MSNBC on Atkins

Recently went here after reading an old Jonathan gold post. Summary: If you want cheap, filling, but not particularly good dim sum, go here. Otherwise, go to Seafood Village on Rosemead Bl. off Valley (where we went for the eGullet dim sum lunch in Oct) I ended up regretting my choice to go here instead of going to the tried and true Seafood Village. Yeah, it's cheap but you get what you pay for. Walking in and glancing at the "B" health notice on the door, I was not concerned. Many fine restauarants have better things to do than scrub the floor every hour or whatever it is you have to do to get an "A" The place is quite large, about 1000 people or so can fit in the room. Prices were listed on the wall. I think it was about $1.60 per order on weekends and $1.30 on weekdays. For two people it ended up being $17. Unfortunately the reason it's so cheap is because it's not quite up to standard. Har gau came looking tiny and overcooked, with a weird, bubbly skin. Seafood dumpling had the same strange bubbled skin around it. We lost our appetites for seafood after a couple orders. We ordered basic stuff, heavy on the seafood and sweets, so please note the bias. We didn't try the salt and pepper shrimp which did look good. Dan tat is dry, small flavorless. Why bother. However, haupia/taro pudding (striped) was very good, the best thing on the table as far as I was concerned. Also steamed egg custard bun was decent, if generic. Egg roll with chicken was basic but okay. Mango pudding was very strange, bubbly, looking almost like it had tapioca in it, but it didn't. Sesame balls are pretty hard to ruin, but the glutinous rice part was a bit thicker than usual though, I guess since it's cheaper than that lotus paste stuff.

Dungeness rocks, but stone crab claws are darn good. Snow crab might be good if i could get something better than the frozen variety. King crab, oh yeah.

This is an interesting topic. You know, I used to be a great cook, but now I would say my talent has waned. I made crab dinners for my friends, pies, cakes, all manner of other pastries. I'm a champ of the korean barbecue, although all those panchan are a pain in the butt so I just buy them. I even made my own dim sum. I'm of the chunky, extra pulp in the orange juice, type of cook. I prefer pasta puttanesca over fettucine alfredo. I leave my tuna chunky when I make tuna sandwiches. (that's how we say it) Unfortunately, I am now dating someone who is a product of the "smooth foods" school of thought. He can't eat spicy anything, lemon juice hurts his mouth. He hates garlic and onions. He eats Skippy smooth peanut butter and low pulp orange juice. He grew up on deep fried batter-dipped French toast, and poached eggs. Given these requirements, my cooking talents vanished. I hate smooth peanut butter. Why can't you eat cilantro! Why does everything have to be dripping in grease? So I just make macaroni and cheese and he says i'm a bad cook. He did admit my cha chiang myun (sort of a black bean noodle fast food, I really love it) was pretty good. And though he had never had dim sum before, he took to it like a duck to water. I haven't taken him to Thai yet, don't know what he would be able to order. He likes Indian food (surprise) but can only go to one place, because they carry a butter chicken that has so much ghee in it, it masks the spiciness. Since he says I'm a bad cook, I make him cook, but it's always the same thing. Pasta Roni. This is a really, really great relationship other than the cooking part but I do have moments where I think, "Damn this really sucks".

I eat the Kraft Deluxe box version. It's quite salty, which affords me the opportunity to put all sorts of leftovers in it: chopped bell peppers, green onion, whatever else i may have. Oh and Boca's vegetarian Italian sausage. Mixed with creamy cheese and veggies, I love eating those tender nuggets of caraway (I think) flavored "sausage" without all the grease. I mean, mac & cheese already has enough fat.

do a search using key words like big island, kona etc and there are much more than just Merriman's. Hmm, maybe my search methods are bad. I just did another search using "Big Island" and "kona" as you suggested, but all the threads that came up were very recent. In fact, most are about a month newer than my post! Perhaps you can enlighten me as to what I did wrong. thanks.

Chosun Galbi got written up in the NYTimes NY Times Piece (You need a subscription to read this, but it's free to subscribe)

Quentin Tarantino Quarter Pounder with Cheese, Fries, Ketchup, Milkshake (Lunch) 1 lb Coffee ("the gourmet expensive stuff") 1 small package sugar 1 gallon milk 1 box Kaboom cereal 1 box Cap'n Crunch with Crunch Berries cereal 1 six pack beer 1 bottle whiskey --edit Forgot to get a couple of them Big Kahuna burgers for the guys.

I find it amusing that when Roxanne Klein makes unsupportable claims for the efficacy of a raw vegan diet, people start getting angry, but when Dr. Atkins makes unsupportable claims for the efficacy of an a low carb diet, people raise the prices of beef by buying as many steaks as possible. I guess it all about what you want to believe.

It's kind of nice to know that there are meat eaters out there who will try a thing before damning it. I get tired of ranters who snarl at me (I'm not even a vegetarian!) that vegetarians are all about getting in your face over the rainforest or whatever. Roxanne Klein gets the kind of hypercriticism I wish Bobby Flay would get.