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S. Korea: U.S. Food Guru Hails Korean Cooking (lecturer at CIA)
Chosun Ilbo ^
| 07/12/07
Posted on 07/13/2007 8:09:30 AM PDT by TigerLikesRooster
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CIA - thats the Culinary Institute of America I learn something new everyday.:-)
By the way, I suspect that he is responsible for increased feature articles on NYT regarding Korean food. At first I found it curious that NYT's coverage on Korean food suddenly picked up recently. Now I have a plausible explanation: It has all started when a food-guru married a Korean woman.
To: TigerLikesRooster; AmericanInTokyo; Steel Wolf; nuconvert; MizSterious; nw_arizona_granny; ...
2
posted on
07/13/2007 8:10:12 AM PDT
by
TigerLikesRooster
(kim jong-il, chia head, ppogri, In Grim Reaper we trust)
To: TigerLikesRooster
What does Bobby Flay say?
I don’t cook it unless I Iron Chef it!
3
posted on
07/13/2007 8:12:02 AM PDT
by
edcoil
(Reality doesn't say much - doesn't need too)
To: TigerLikesRooster
4
posted on
07/13/2007 8:13:42 AM PDT
by
The Great RJ
("Mir we bleiwen wat mir sin" or "We want to remain what we are." ..Luxembourg motto)
To: TigerLikesRooster
My favorite restaurant is a Korean-Japanese restaurant about 1 1/2 blocks from work. I eat there at least weekly. If I want sushi or Korean food, I have the best of both right there.
5
posted on
07/13/2007 8:13:56 AM PDT
by
CholeraJoe
("Who are you and what have you done with Hermione Granger?")
To: TigerLikesRooster
Man, I love toasted sesame oil.
Think I’ll have bun thit nuong for lunch
6
posted on
07/13/2007 8:14:16 AM PDT
by
mylife
(The Roar Of The Masses Could Be Farts)
To: TigerLikesRooster
The excess/abandoned dog problem can be solved overnight.......
7
posted on
07/13/2007 8:16:08 AM PDT
by
Red Badger
(No wonder Mexico is so filthy. Everybody who does cleaning jobs is HERE!.......)
To: mylife
Think Ill have bun thit nuong for lunch Who's she?.........
8
posted on
07/13/2007 8:17:45 AM PDT
by
Red Badger
(No wonder Mexico is so filthy. Everybody who does cleaning jobs is HERE!.......)
To: Andy'smom; bradactor; politicalwit; Spunky; mplsconservative; don-o; boadecelia; freeangel; ...
To: TigerLikesRooster
10
posted on
07/13/2007 8:18:36 AM PDT
by
golas1964
(www.imwithfred.com)
To: Red Badger
11
posted on
07/13/2007 8:18:51 AM PDT
by
mylife
(The Roar Of The Masses Could Be Farts)
To: TigerLikesRooster
CIA - thats the Culinary Institute of America Without doubt the most over rated culinary school in the world.
My wifes former employer routinely tossed CIA interns out for lack of competence.
If you want a first rate culinary education, try Kendall.
L
12
posted on
07/13/2007 8:20:46 AM PDT
by
Lurker
(Comparing moderate islam to extremist islam is like comparing small pox to ebola.)
To: Tamar1973
13
posted on
07/13/2007 8:21:43 AM PDT
by
fishtank
("Amnesty" and "amnesia" are from the same root word !!!)
To: TigerLikesRooster
While kimchi turns my stomach, there is something called beef bul goki or something like that a local Korean restaurant serves.
Man that is good.
14
posted on
07/13/2007 8:22:02 AM PDT
by
rwfromkansas
("Dick Cheney should have gone hunting with Hillary." -- Yakov Smirnoff)
To: TigerLikesRooster
I like kimchi and Korean BBQ but for me the best Asian dishes are Thai and Vietnamese.
15
posted on
07/13/2007 8:24:18 AM PDT
by
aft_lizard
(born conservative...I chose to be a republican)
To: rwfromkansas
You dont like kimchee? I’ll have yours.
I Love it!
16
posted on
07/13/2007 8:24:33 AM PDT
by
mylife
(The Roar Of The Masses Could Be Farts)
To: CholeraJoe
There are a few Korean restaurants here in the Twin Cities.
Believe it or not, the best one is out in the ‘burbs in s strip maill. It’s called Hoban.
Their beef bulgogi is pretty damned good. The kimchi is great too.
The service is at times slow and impersonal - but it’s almost worth it just for the food.
To: aft_lizard
18
posted on
07/13/2007 8:25:08 AM PDT
by
mylife
(The Roar Of The Masses Could Be Farts)
To: The Great RJ
Yum...kimchi.Not sure whether or not that is sarcastic. It's certainly an aquired taste, one I have not acquired.
Of course, there's no shortage of, um, odd Western cuisine -- I'm not about to line up for chitlins, haggis, souse or lutefisk, either.I do like Brunswick stew, though -- I choose not to think about where it comes from.
To: TigerLikesRooster
>>CIA - thats the Culinary Institute of America
I learn something new everyday.:-)I used to see CIA recipes as a weekly wire feature. There's no way you don't do a double-take at the phrase "CIA recipe." But I find they turn out pretty well if you substitute a pinch of cayenne in place of the sodium pentothal.
Depending on your guests, of course.
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