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To: TigerLikesRooster
Korea demurred, saying food safety went directly to the health of the people and to delay making the find public was unconscionable.

Well, in all honesty, South Korea has a way to go before they get aces in food purity or quality.

Make friends with the locals and they can guide you *away* from the vendors and restaurants that load up their “spicy pork and kimchi soup” with kimchi, peppers, and MSG to mask the bad pork (or fish, fowl or beef) they’re putting in it.

Been several companies over the years caught putting stuff in their product that shouldn’t be there. I guess that falls more under “adulteration” than a parasitic threat or spoiled food though.

Korea was the place I had my tapeworm in the late 70’s. I was young-ish and healthy at the time and passed it, but that was interesting to say the least.

Anyway, my wife thanks you for your post of this story yesterday.

I’ve been in a foul, cranky mood lately and reading about kimchi kick-started my inevitable Korean food craze. Made two gallons of paechu and a half gallon of khaktugi. Mmmm.

Khaktugi will be ready by Friday and the rest by next week. Recipe taught to me by “real” Korean ajima’s and is (will be) DELICIOUS.

6 posted on 10/24/2005 4:52:06 PM PDT by Who dat?
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To: Who dat?
Re #6

Anyway, my wife thanks you for your post of this story yesterday.

You are welcome. I hope you enjoy your brand-new Khaktugi!

7 posted on 10/24/2005 8:52:03 PM PDT by TigerLikesRooster
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