Text 10455, 89 rader
Skriven 2007-01-13 21:42:01 av Carol Shenkenberger (6:757/1)
     Kommentar till en text av Glen Jamieson
Ärende: Re: CHOP STICKS  70111
==============================
*** Quoting Glen Jamieson from a message to Carol Shenkenberger ***

 CS> almost gluey glassy ones, then you may see a small pair of scissors at
 CS> the table?  You snip off some with your left hand while holding the bit
 CS> you want in your chopsticks with your right hand.  Snip, eat, snip,
 CS> eat. 
GJ>  
 CS> Umm, Korea thing to me.  Pretty sure thats where they have those. 
 CS> They come as a huge 'ball' in a truely large tureen of broth with other
 CS> stuff floating around.  The 'ball' is about 5 inches across.

GJ> That is something for me to look out for.  The only Korean restaurants
GJ> I have been to here so far are of the barbecue type.

Like many cuisines, some parts are widely exported and others are not.  I've
had many of the brazier in the table meals of Korean general type, but thats
not the main food at the little places or what everyone eats all the time. Its
a little like thinking 'Kentucy Fried Chicken' is all USA folks eat when in
fact, it's simply one of the popular things whilst ignoring the huge number of
other cuisines and foods.


GJ> Was it one ball of noodles per table, or per person?  If the former,
GJ> how did you transfer the noodles from the ball to your personal bowl?

It was served in a huge tureen, at least 1/2 gallon of soup base with noodles
and other stuff in there.  Small bowls, not holding much more than a teacup
were provided with it and a large deep spoon/ladle able to hold a good 1/3 cup
of liquid.  It was per table and you snipped off what you wanted to your bowl
(or thats what we did).  We traded the scizzors back and forth at need because
the place was kinda full and they were down to one set per table.  We saw the
others 'snip, eat, snip, eat' with their own set but had to share til they
finished using theirs and they were washed. (Sorry, memory comes back on that
meal, had to joggle it a bit).

Following what we saw (very friendly place, folks would get up and peer at one
anothers tables before ordering, then those of us with no language in common
just sometimes pointed at a dish on another's table to order it).

We snipped down about 4 mouthfuls at a time then used chopsticks to get them to
our bowl, then used the ladle to add broth and 'whatever' to our serving from
the tureen.  That left us with 4 snipped mouthfuls in broth before we needed a
turn at the scissors again <g>.

 CS> but my trip reports tend to leave things out that I later remember.

GJ> Could be a regional dish.  Adding "snippets" of memories like that to
GJ> your postings when something reminds you, adds to the general
GJ> interest. 

True!  I can almost give directions to that place now.  There's a major tourist
cultural center in Pohang. All I can say is walk from it, towards the center
of town.  Walk about 2 miles along the big straight street and look to your
right. I cant say the name of the street (do not recall) but peel out to the
right then walk about 200 yards or so and you hit a little 'food row'.  This
is along it and has a unique open front that serves street food out in the
open off the kitchen, with a sitting area behind and inside the place.  Small
doorstep with a green awning <g>.  Food to go at the outside, or come in and
set awhile.

We thought the place was vegetarian as our first 2 meals of the 3 of us were
all such, then we stumbled by accident into the squid and octopus ones.

GJ>  
 CS> If it's fat nooodles with little broth, you grab one end nearish the
 CS> top, put it in your mounth, then using your chopsticks to gently guide
 CS> it so you dont slap the end in your face, suck it up <g>.
GJ>  
 GJ> Ha!  And as you suck, and the end of the noodle approaches your mouth,
 GJ> reduce your sucking speed, otherwise the end of the noodle will still
 GJ> tend to whip around and flick sauce onto your glasses!

 CS> That too!  I always ask for a napkin <g>.

GJ> Another thing to beware of is a "sizzling" steak dish, usually brought
GJ> to you on an almost red hot cast iron plate on a wooden carrier by a
GJ> fast waiter, leaving a trail of smoke behind as he charges through the
GJ> restaurant from the kitchen.  That is then put on the table in front
GJ> of you, where it spits fine droplets of oil, which settle on your
GJ> clothes (unless protected by napkins) and your glasses.  That is where
GJ> a tissue is useful.

Yes, had those.  I can deap with them but stand back a bit til they stop
sizzling.

                                       xxcarol

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