Chopsticks
Mekare
say I recently had a very good experience with EverythingChopsticks.com (
http://www.everythingchopsticks.com/ ). I ended up speaking with them over
the phone, and they were very friendly and professional. Just my 2 cents!
~ Mekare
Dan Logcher
None of the chopsticks on the site, especially the Japanese ones, had the rough
area near the tip. My brother-in-law bought us two sets of Japanese chopsticks
during a trip that have this, and it makes picking up the slippery stuff a lot
easier.
They are veyr nice looking though.. but I have several sets of Thai chopsticks
made of different blends of laminated hardwood.
--
Dan
Gerry
<dlogcher*xspam*@comcast.net> wrote:
One of those amazing surprises: We bumped into a chopstick store in the
neightborhood of Kobe named Motomachi where we probably spent 45
minues. Hundreds of pairs of chopsticks on the wall, each beautiful,
different, curious, fascinating. On the front (as illustrated below),
though I can't read the kanji of the store's name, it says it's been
operating for 1,100+ years; since 894!
Many of these really too expensive, many of them well within reason but
to what end? Still we got a few. All hand-made by artisans from all
over the country.
Another surprise: with iPhoto and Contribute, and a membership at
mac.com, and almost no webpage techno skill, I illustrated it (above
link) in less than 10 minutes.
--
"A Dictionary of Japanese Food, Ingredients & Culture" by Richard Hosking
(Tuttle, '97). All the hints one might need for exploring Japanese food.
"The Sake Handbook" by John Gaunter (Tuttle, '02). An excellent intro and
reference to sake.
Dan Logcher
That's a damn lot of chopsticks.. What were some general prices ranges
in $?
--
Dan
D. Lutjen
news:4139B786...@comcast.net...
> Mekare wrote:
> They are veyr nice looking though.. but I have several sets of Thai
chopsticks
> made of different blends of laminated hardwood.
I bought my daily use chopsticks in Tokyo in 1987; •5,000 and well worth
every •en. Just beginning to show some wear on the tips. It pays not to
scrimp when it comes to chopsticks. I have a "his and her" set I bought
back in 1980 - never used. Made out of small branches with a gorgeous
finish . . . on the large end, you can see the growth rings of the twig.
Beautiful workmanship. I never use these.
Dan Logcher
>
> I bought my daily use chopsticks in Tokyo in 1987; •5,000 and well worth
> every •en. Just beginning to show some wear on the tips. It pays not to
> scrimp when it comes to chopsticks. I have a "his and her" set I bought
> back in 1980 - never used. Made out of small branches with a gorgeous
> finish . . . on the large end, you can see the growth rings of the twig.
> Beautiful workmanship. I never use these.
The two pair my bro-in-law got us is a "his and hers" set as well.
My pair are slightly longer than hers, and red and black laquer vs
blue and black for hers. I really like the rough tips for picking
up sashimi.
The other day I saw a guy at a sushi bar with stainless steel chopsticks.
Probably very slippery with sashimi.
--
Dan
FreddieN
Steel chopsticks are unique to Korea. Neither the Japanese nor Chinese
use them.
Gerry
<dlogcher*xspam*@comcast.net> wrote:
I can't remember but am guessing they ran, after exchange rate, from 5
to 100 bucks or more. That's a guess really. Early on I simply stopped
looking at prices, since I knew I wasn't buying. We did buy a few pair
in the end, quite rustic, to take home as gifts. Four or five pairs
probably cost us a total of 20 bucks.
Nomen Nescio
> Japanese ones, had the rough area near the tip.
> My brother-in-law bought us two sets of Japanese
> chopsticks during a trip that have this, and it makes
> picking up the slippery stuff a lot easier.
Personally, I don't care, but is that traditional? If
they'd put a little hinge in the middle, along with the
serrations, you could use them like forceps and not miss
anything. Or why not just use a fork?
BTW, does "ohashi" refer to ALL chopsticks or just certain
kinds (breakapart; fancy polished chopsticks; other)?
I use chopsticks when eating out and get by with the
different kinds: breakapart disposables, plastic/fake
ivory square kind, etc. I have the biggest problems
with the pointy polished kind but can usually everything,
even all the rice.
Basically, I use what they give me. If the restaurant
set my place with Western utensils and no chopsticks I
don't make a fuss and eat that way. Although, I've never
ordered sushi and NOT gotten chopsticks. Since reading
about it in a.f.s as being acceptable, even in Japan, I
will sometimes use my fingers for maki and nigiri but not
chirashi or sashimi. I have little whorls, loops and arches
on my fingertips that make it easier to hold slippery things.
--
Sent by xanadoog from yahoo piece from com
This is a spam protected message. Please answer with reference header.
Posted via http://www.usenet-replayer.com
Dan Logcher
>>None of the chopsticks on the site, especially the
>>Japanese ones, had the rough area near the tip.
>>My brother-in-law bought us two sets of Japanese
>>chopsticks during a trip that have this, and it makes
>>picking up the slippery stuff a lot easier.
>
>
> Personally, I don't care, but is that traditional? If
> they'd put a little hinge in the middle, along with the
> serrations, you could use them like forceps and not miss
> anything. Or why not just use a fork?
Or why not use a shovel.
> Basically, I use what they give me. If the restaurant
> set my place with Western utensils and no chopsticks I
> don't make a fuss and eat that way. Although, I've never
> ordered sushi and NOT gotten chopsticks. Since reading
> about it in a.f.s as being acceptable, even in Japan, I
> will sometimes use my fingers for maki and nigiri but not
> chirashi or sashimi. I have little whorls, loops and arches
> on my fingertips that make it easier to hold slippery things.
Sashimi should never be eaten with your fingers, and that's
where chopsicks are more useful.
--
Dan
Mekare
On 4-Sep-2004, u6719...@spawnkill.ip-mobilphone.net (Nomen Nescio)
wrote:
> I have little whorls, loops and arches
> on my fingertips that make it easier to hold slippery things.
Ha ha! Goof!
Christopher Browne
A $45 set of chopsticks sounds a tad high, but not too wildly so;
that's not outrageous for silverware...
Are there web-based sources for this sort of thing?
I'd certainly be _way_ more interested in something meant to be used
as opposed to something intended only for display purposes.
--
(reverse (concatenate 'string "gro.gultn" "@" "enworbbc"))
http://cbbrowne.com/info/postgresql.html
All syllogisms have three parts, therefore this is not a syllogism.
Gerry
<cbbr...@acm.org> wrote:
> A $45 set of chopsticks sounds a tad high, but not too wildly so;
> that's not outrageous for silverware...
I just bought some high-dollar flatware, which I must admit is a
delight to use. $39 bucks a setting. So $45 dollars for two sticks
seems a bit hight compared to 5 pieces of high quality stainless steel.
Nomen Nescio
> store in the neightborhood of Kobe named Motomachi where
> we probably spent 45 minues. Hundreds of pairs of chopsticks
> on the wall, each beautiful, different, curious, fascinating.
What are the different names for different kinds of chopsticks?
I know "hashi" or "ohashi" but I don't know which kind that term
refers to or if it's generic for any (all) chopsticks.
Cheap, infinished break apart disposable wooden chopsticks,
kind of squarish
Inexpensive wooden, usually unfinished, reusable: square handles,
round, non-tapered ends
Inexpensive plastic (like fake ivory): square handles, round
non-tapered ends
Fancy plastic with tapered, almost pointy ends
Fancy wooden lacquered with tapered, almost pointy ends
Serrated, non-serrated
Etc.
("Western" tableware has forks, salad forks, shrimp forks, serving
forks, olive forks, ramekin forks, potato forks, cocktail forks, ...)
Would you ask for "ohashi" in a fancy restaurant or is that strictly the
cheap kind w/ take out?
Would it be polite to ask for "serrated chopsticks" (by whatever the
correct term is) in a restaurant? If enough people ask, maybe they'll
get some.
> Or why not use a shovel.
A shovel would make quick work of the meal but for AYCE or
sushi eating contests (cf., pie eating contests) I think service in a
trough would be faster and more efficient. There might be some
disagreement whether nigiri sushi served in a trough is still sushi
if it quickly becomes chirashi, but I'll leave that to the experts.
Some Japanese guy keeps winning the Nathan's July 4 Hot Dog
Eating Contest at Coney Island (New York City). Is there a sushi
eating contest in Japan that accepts gaijin competitors? With
chopsticks or w/o?
Gerry
Nescio <u6719...@spawnkill.ip-mobilphone.net> wrote:
> > One of those amazing surprises: We bumped into a chopstick store in
> > the neightborhood of Kobe named Motomachi where we probably spent
> > 45 minues. Hundreds of pairs of chopsticks on the wall, each
> > beautiful, different, curious, fascinating.
>
> What are the different names for different kinds of chopsticks? I
> know "hashi" or "ohashi" but I don't know which kind that term refers
> to or if it's generic for any (all) chopsticks.
I don't think there are other names. Hashi means chopsticks. o-hashi
is the honorific version of same. I think that's about it. If you got
cheap and disposable chopsticks, you might qualify it with "better" or
"fancy" or "not junk" or something.
Musashi
"Gerry" <222...@spam.really.sucks> wrote in message
news:040920040836352165%222...@spam.really.sucks...
> In article <4139B786...@comcast.net>, Dan Logcher
> <dlogcher*xspam*@comcast.net> wrote:
>
> > Mekare wrote:
> >
> > > Someone recently asked for a good place to buy chopsticks. I just
> > > wanted to say I recently had a very good experience with
> > > EverythingChopsticks.com ( http://www.everythingchopsticks.com/ ).
> > > I ended up speaking with them over the phone, and they were very
> > > friendly and professional. Just my 2 cents!
> >
> > None of the chopsticks on the site, especially the Japanese ones, had
> > the rough area near the tip. My brother-in-law bought us two sets of
> > Japanese chopsticks during a trip that have this, and it makes
> > picking up the slippery stuff a lot easier.
> >
> > They are veyr nice looking though.. but I have several sets of Thai
> > chopsticks made of different blends of laminated hardwood.
>
> One of those amazing surprises: We bumped into a chopstick store in the
> neightborhood of Kobe named Motomachi where we probably spent 45
> minues. Hundreds of pairs of chopsticks on the wall, each beautiful,
> different, curious, fascinating. On the front (as illustrated below),
> though I can't read the kanji of the store's name, it says it's been
> operating for 1,100+ years; since 894!
>
The name of the store on the ground floor is KOBEYA.
The upstairs is a Chinese restaurant that advertises
"Chinese Cuisine", "Sechuan style" and "Peking style".
Musashi
"Gerry" <222...@spam.really.sucks> wrote in message
> In article <l.109444204...@krypton.chem.brandeis.edu>, Nomen
> Nescio <u6719...@spawnkill.ip-mobilphone.net> wrote:
>
> > > One of those amazing surprises: We bumped into a chopstick store in
> > > the neightborhood of Kobe named Motomachi where we probably spent
> > > 45 minues. Hundreds of pairs of chopsticks on the wall, each
> > > beautiful, different, curious, fascinating.
> >
> > What are the different names for different kinds of chopsticks? I
> > know "hashi" or "ohashi" but I don't know which kind that term refers
> > to or if it's generic for any (all) chopsticks.
>
> I don't think there are other names. Hashi means chopsticks. o-hashi
> is the honorific version of same. I think that's about it. If you got
> cheap and disposable chopsticks, you might qualify it with "better" or
> "fancy" or "not junk" or something.
>
Chopsticks are always called O-hashi or Hashi.
The disposable kind is called Wari-Bashi (break-apart chopsticks).
Musashi
Gerry
<Miya...@Hosokawa.co.jp> wrote:
> The name of the store on the ground floor is KOBEYA.
> The upstairs is a Chinese restaurant that advertises
> "Chinese Cuisine", "Sechuan style" and "Peking style".
Thanks so much, bro! I can read kana so I could see that it said
Kobe-Ya. But since I used to hon-ya (bookstore) and sushi-ya (sushi
store), I thought Kobe-Ya might mean "a store in Kobe", and assume the
(completely different) sign above may have been their family name or
some such.
If it's sincd 894, you'd think they'd crow about it!
Musashi
"Gerry" <222...@spam.really.sucks> wrote in message
> In article <Mgl%c.826$fY....@newssvr16.news.prodigy.com>, Musashi
> <Miya...@Hosokawa.co.jp> wrote:
>
> > The name of the store on the ground floor is KOBEYA.
> > The upstairs is a Chinese restaurant that advertises
> > "Chinese Cuisine", "Sechuan style" and "Peking style".
>
> Thanks so much, bro! I can read kana so I could see that it said
> Kobe-Ya. But since I used to hon-ya (bookstore) and sushi-ya (sushi
> store), I thought Kobe-Ya might mean "a store in Kobe", and assume the
> (completely different) sign above may have been their family name or
> some such.
>
> If it's sincd 894, you'd think they'd crow about it!
>
I don't know about 894...that would put it in the Heian Period, back when
Kyoto
was the capital. I suspect that maybe the sign had a "one" in front that
fell off...1894.
But who knows? The "ya" ending meaning "store" was common certainly in the
Edo period but thats from the 1600s till 1860 or so.
Gerry
<Miya...@Hosokawa.co.jp> wrote:
> I don't know about 894...that would put it in the Heian Period, back
> when Kyoto was the capital. I suspect that maybe the sign had a "one"
> in front that fell off...1894. But who knows?
It sure doesn't look like it from the picture. The Japanese sense of
design and display indicates there'd be no room.
> The "ya" ending meaning "store" was common certainly in the Edo
> period but thats from the 1600s till 1860 or so.
Maybe they are claiming that the area had BEEN Kobe since 894. I don't
know. The building can't be any later than about 1992. Wait a minute:
I don't know what the hell I'm talking about. If Motomachi was mashed
during WWII, which I assumed, the buildings would date from then or
more recently.
On the other hand these are those "walking streets" that can only
barely accomodate a car. Those kinds of streest seemed to be "fixed"
after the war into "appropriately sized" streets with car traffic.
Again, I don't know but would be very interested to find out.
anonymous
> > The upstairs is a Chinese restaurant that advertises
> > "Chinese Cuisine", "Sechuan style" and "Peking style".
>
>
In general, is such a thing a big deal in Japan? Are there many
shops or businesses claiming to have been around for 100,
200, ... >1000 years? Were there such things as Imperial
charters (cf., UK)?
(In the US, I've heard of some businesses that falsely claim
"Established in xxxx" but get away with it because they call
it a logo rather than an advertisement. In the UK, some old
businesses operated under "Royal Charter" but I don't know
if any of those still exist or if they exist but no longer under
Royal Charter. Some pubs claim to go way back but I don't
know the oldest ones. Elsewhere in Europe, some breweries
or vineyards claim to go back hundreds of years to founding
monks and monasteries.)
How old is sake and do any breweries claim such long histories?
--
Sent by xanadoog from yahoo piece of com
Musashi
"anonymous" <u6719...@spawnkill.ip-mobilphone.net> wrote in message
news:l.109462759...@xenon.chem.brandeis.edu...
> > > The name of the store on the ground floor is KOBEYA.
> > > The upstairs is a Chinese restaurant that advertises
> > > "Chinese Cuisine", "Sechuan style" and "Peking style".
> >
> >
> > If it's since 894, you'd think they'd crow about it!
>
> In general, is such a thing a big deal in Japan? Are there many
> shops or businesses claiming to have been around for 100,
> 200, ... >1000 years? Were there such things as Imperial
> charters (cf., UK)?
>
Yes it is a big deal in Japan because length of time in any given field is
considered
a sign of expertise. The "xxx-YA" ending is rather close in meaning to
the English "House of xxxx".
Yes there were Imperial Charterers and some stores would carry a plaque/sign
that
is basically something like..by appointment to the Emperor.
However I "think" this practice ended several decades ago. So any stores
that do make
such claims today would be very old established stores that have been around
a long time.
> (In the US, I've heard of some businesses that falsely claim
> "Established in xxxx" but get away with it because they call
> it a logo rather than an advertisement. In the UK, some old
> businesses operated under "Royal Charter" but I don't know
> if any of those still exist or if they exist but no longer under
> Royal Charter. Some pubs claim to go way back but I don't
> know the oldest ones. Elsewhere in Europe, some breweries
> or vineyards claim to go back hundreds of years to founding
> monks and monasteries.)
>
I saw a Japanese TV news show that traced one of these stores to verify if
their
Imperial charter was valid. Turned out in this particular case that the
store had been
issued one a long time ago then it was deleted, removed from the charter
list. But the
store kept it hanging up anyway. And all this was like in the 1920s.
> How old is sake and do any breweries claim such long histories?
>
Sake is about 2000 years old in Japan.
Brewing Sake really came into its own after the 1300s.
Taking a sake such as Kikumasamune as an example, which is a well known
sake from Nada (Kobe suburb) they claim an establishment date of 1659.
I think Harushika (Nara) make a claim to be being very old but I don't know
the date.
Musashi
Gerry
<u6719...@spawnkill.ip-mobilphone.net> wrote:
> > > The name of the store on the ground floor is KOBEYA.
> > > The upstairs is a Chinese restaurant that advertises
> > > "Chinese Cuisine", "Sechuan style" and "Peking style".
> >
> > If it's since 894, you'd think they'd crow about it!
>
> In general, is such a thing a big deal in Japan?
Family lineage and legacy is a big deal, yes.
> Are there many
> shops or businesses claiming to have been around for 100,
> 200, ... >1000 years?
I've seen a number of products and places that claim legacy going back
to the 1500-1600's. What they are now fails to stick, but I think
there are a number of places in Kyoto that make such claims and also in
places like Takayama. There's always been restaurants or lodging in a
particular area and that might well go back to 900 or so, though I
doubt many claim family lineage as proprietors.
IIRC, their merchant class was considered lower than the farmer class
until the 1500-1600 or even later. I would figure there'd be no pride
in a family name's connection, and I'm not sure what non-samarai
family's really had in the way of "family names". I think they were
the equivalent of "Kenji from the Mountains" and such.
> Were there such things as Imperial
> charters (cf., UK)?
No idea, but that's an excellent question and I'm sure they had
artisans and others that were affiliated with local daimyo and such.
> (In the US, I've heard of some businesses that falsely claim
> "Established in xxxx" but get away with it because they call
> it a logo rather than an advertisement. In the UK, some old
> businesses operated under "Royal Charter" but I don't know
> if any of those still exist or if they exist but no longer under
> Royal Charter. Some pubs claim to go way back but I don't
> know the oldest ones. Elsewhere in Europe, some breweries
> or vineyards claim to go back hundreds of years to founding
> monks and monasteries.)
One beer-expert I know points out that some of the monastery breweries
cite the establishment of the monastery, not the dates they began
making their brew, nor the dates they began distributing it.
> How old is sake and do any breweries claim such long histories?
Oh their are some old ones, I know, but I've never really pondered the
exact dates of such. This, even though I've been to a few brewery's
museums that do a lot of bragging about it.
James Silverton
"Gerry" <222...@spam.really.sucks> wrote in message
We are getting a bit OT but I can't resist saying that there is often
a disparity between seemingly reliable traditions and the facts, like
with Budweiser beer. IMHO, it is a product much different and inferior
to many beers from the Czech Republic and is only palatable on a very
hot day if served with ice crystals forming.
Beer was made in Ceske Budovice before records were kept and it was
famous in the 1500s. Over the years, the larger breweries had
gradually put the town's smaller breweries out of business and led to
a concentration of production in the larger factories. On April 15,
1895, a joint-stock brewery using the German name Budweiser was
established. Brewing began on Oct. 7, 1895. In that year, the company
supplied the beer needs of the petty German King of Wurttemberg.
However, despite much whining by Europeans, there is one inconvenient
fact. In 1876, the name Budweiser had been adopted by the American
brewer Adolphus Bush. When the Czech brewery, 20 years later, wished
to begin exports to the New World, this caused problems, and the name
Budvar had to be given.
Jim.
Gerry
<not.jim....@erols.com> wrote:
> > > Elsewhere in Europe, some breweries or vineyards claim to go back
> > > hundreds of years to founding monks and monasteries.)
> >
> > One beer-expert I know points out that some of the monastery
> > breweries cite the establishment of the monastery, not the dates
> > they began making their brew, nor the dates they began distributing
> > it.
> >
>
> We are getting a bit OT but I can't resist saying that there is often
> a disparity between seemingly reliable traditions and the facts, like
> with Budweiser beer. IMHO, it is a product much different and
> inferior to many beers from the Czech Republic and is only palatable
> on a very hot day if served with ice crystals forming.
>
> Beer was made in Ceske Budovice before records were kept and it was
> famous in the 1500s. Over the years, the larger breweries had
> gradually put the town's smaller breweries out of business and led to
> a concentration of production in the larger factories. On April 15,
> 1895, a joint-stock brewery using the German name Budweiser was
> established. Brewing began on Oct. 7, 1895. In that year, the company
> supplied the beer needs of the petty German King of Wurttemberg.
>
> However, despite much whining by Europeans, there is one inconvenient
> fact. In 1876, the name Budweiser had been adopted by the American
> brewer Adolphus Bush. When the Czech brewery, 20 years later, wished
> to begin exports to the New World, this caused problems, and the name
> Budvar had to be given.
Man, you need to hang with my beer guy. His name is Ken Hollingshead
and runs Hollingshead's Deli in Orange, CA, if you're passing by. A
great guy with vast knowledge. But then most of the guys drinking there
seem to know a staggering amount about beer, and many brew for their
own amusement or work in area breweries in one capacity or another.
In any case I've heard the Budvar story raged about at the pub on more
than one occasion. Some fun, that.
guren
> In general, is such a thing a big deal in Japan? Are there many
> shops or businesses claiming to have been around for 100,
> 200, ... >1000 years? Were there such things as Imperial
> charters (cf., UK)?
As others have mentioned, yes, it can be a big deal.
I am a member of a tennis club in Yokohama (www.yitc.org)
that takes great pride in being the first tennis club established in
Japan, as it was started sometime in the 1870s.
glenn
Michael
"guren" <photo...@hotmail.com> wrote in message
news:2q9jurF...@uni-berlin.de...
My boss when I worked for Aska Valves had a son who attended a school that
had been continuously operated for over fourteen hundred years. It was in
Nara, the old , old capital. The deer park was a flip also.
Musashi
"Michael" <michael-nooo...@worldnet.att.net> wrote in message
news:I5N%c.331667$OB3.2...@bgtnsc05-news.ops.worldnet.att.net...
Once they see you have a bag of food those deer can be very pushy
werewolf
>
> > Someone recently asked for a good place to buy chopsticks. I just wanted to
> > say I recently had a very good experience with EverythingChopsticks.com (
> > http://www.everythingchopsticks.com/ ). I ended up speaking with them over
> > the phone, and they were very friendly and professional. Just my 2 cents!
>
> None of the chopsticks on the site, especially the Japanese ones, had the rough
> area near the tip. My brother-in-law bought us two sets of Japanese chopsticks
> during a trip that have this, and it makes picking up the slippery stuff a lot
> easier.
I was just ogling a pair of chopsticks like that at a small Korean
market in Las Vegas - they were made in Japan - first time I saw
chopsticks with a rough tip like that - $8 for two, I think - perhaps
I should have bought them, but I was thinking they might be less
sanitary than normal chopsticks, like tiny food particles getting
between the tiny rough grains - or else I thought that the roughness
might wear off...
Ah, I've already got about 200 chopsticks lying around.
ww
Dan Logcher
> Dan Logcher <dlogcher*xspam*@comcast.net> wrote in message news:<4139B786...@comcast.net>...
>
> market in Las Vegas - they were made in Japan - first time I saw
> chopsticks with a rough tip like that - $8 for two, I think - perhaps
> I should have bought them, but I was thinking they might be less
> sanitary than normal chopsticks, like tiny food particles getting
> between the tiny rough grains - or else I thought that the roughness
> might wear off...
No problems with food particles or roughness wearing away. I've had the
sets with this for over a decade and have no problems. Wash with soap and
water and dry.
--
Dan
Musashi
"werewolf" <wwere...@yahoo.com> wrote in message
news:39afb86f.04090...@posting.google.com...
Always have a set of Ohashi with the "holding grooves" at the end.
Makes eating noodles, both hot and cold, much easier.
Musashi
werewolf
> Always have a set of Ohashi with the "holding grooves" at the end.
> Makes eating noodles, both hot and cold, much easier.
>
> Musashi
Those chopsticks did not have the "holding grooves", they had a gritty
nonslip coating. It seems that that's the kind that Dan has been
using for the past ten years. I'm no longer in Las Vegas and kind of
sorry I diodn't buy them. Has anyone seen them for sale elsewhere? I
suppose that you could find them in a large Japanese or maybe Korean
market.
I just learned how to use chopsticks about eight months ago (I used
the immersion method), and now - like a typical annoying new convert!
- I don't like to eat with anything but!
ww
Dan Logcher
>>Always have a set of Ohashi with the "holding grooves" at the end.
>>Makes eating noodles, both hot and cold, much easier.
>
> nonslip coating. It seems that that's the kind that Dan has been
> using for the past ten years. I'm no longer in Las Vegas and kind of
> sorry I diodn't buy them. Has anyone seen them for sale elsewhere? I
> suppose that you could find them in a large Japanese or maybe Korean
> market.
I've seen the gritty tipped kind at Japanese markets. I suggest checking
there first.
> I just learned how to use chopsticks about eight months ago (I used
> the immersion method), and now - like a typical annoying new convert!
> - I don't like to eat with anything but!
Ha! About time :)
--
Dan
werewolf
they have in Chinese restaurants?"
--- At a a very crowded local place in Little Saigon in Westminster,
CA there were two types of chopsticks on the tables - the "sanitary"
bamboo disposable kind and the reusable long plastic Chinese kind
which were loose, unwrapped. I noticed that most of the patrons were
favoring the long plastic chopsticks, and I think - having tried both
- that they are more efficient on the Vietnamese pho noodle soups.
--- Vietnamese like the long chopsticks; Japanese and Koreans the
short chopsticks.
"The cheezy, made-in-China chopsticks that -unfortunately- many
Japanese restaurants have come to rely upon are less than $0.05/pair."
--- Less than one cent, even at retail (even now, 3 1/2 years after
that message was written!)
--- Those sanitary disposable chopsticks are not very sanitary at all,
often made from dirty bamboo that was used in construction and then
bleached out with corrosive chemicals, and some by slave labor in
Chinese prisons under the most unsanitary conditions. They are
starting to outlaw them in some places in China now because they are
very wasteful of wood.
--- ww
werewolf
Ha! Better late than never! :)
Musashi
> "Does anyone *like* those really long plastic blunt tip chopsticks
> they have in Chinese restaurants?"
>
I grew up with the Japanese chopsticks so I find the Chinese ones too long
for eating. But I have a bigger problem with them not being tapered, after
all I have
no problem at all using Japanese long chopsticks when cooking.
> --- At a a very crowded local place in Little Saigon in Westminster,
> CA there were two types of chopsticks on the tables - the "sanitary"
> bamboo disposable kind and the reusable long plastic Chinese kind
> which were loose, unwrapped. I noticed that most of the patrons were
> favoring the long plastic chopsticks, and I think - having tried both
> - that they are more efficient on the Vietnamese pho noodle soups.
>
That's surprising. If I recall correctly, Pho noodles are like Japanese Udon
but
flater and made from rice. I would have expected the bamboo chopsticks to be
more popular as plastic ones really have a hard time holding noodles in
broth.
> --- Vietnamese like the long chopsticks; Japanese and Koreans the
> short chopsticks.
>
> "The cheezy, made-in-China chopsticks that -unfortunately- many
> Japanese restaurants have come to rely upon are less than $0.05/pair."
> --- Less than one cent, even at retail (even now, 3 1/2 years after
> that message was written!)
>
> --- Those sanitary disposable chopsticks are not very sanitary at all,
> often made from dirty bamboo that was used in construction and then
> bleached out with corrosive chemicals, and some by slave labor in
> Chinese prisons under the most unsanitary conditions. They are
> starting to outlaw them in some places in China now because they are
> very wasteful of wood.
>
I'm not surprised that the Chinese are exporting low cost disposable
chopsticks.
Upto maybe 10 years ago, Japanese Waribashi (disposable chopsticks) were
made
from wood exported from the United States. Somewhere in the middle of the
country
like Montana or Wyoming. Presume that's history now.
Musashi
Gerry
<wwere...@yahoo.com> wrote:
> "Does anyone *like* those really long plastic blunt tip chopsticks
> they have in Chinese restaurants?"
"Like"? I don't know, I can eat with them just fine. To me it has all
the distinction of trim design on the handle of a fork or spoon.
Doesn't really mean much to me. They all work just fine!
> --- At a a very crowded local place in Little Saigon in Westminster,
> CA there were two types of chopsticks on the tables - the "sanitary"
> bamboo disposable kind and the reusable long plastic Chinese kind
> which were loose, unwrapped. I noticed that most of the patrons were
> favoring the long plastic chopsticks, and I think - having tried both
> - that they are more efficient on the Vietnamese pho noodle soups.
Are you in the Westminster area? I'm in North-west Santa Ana so eat
there frequently. I've always seen plastic chinese chopsticks at the
table with the condiments; I've never once seen disposable chopsticks.
That would be about a 0 in 400 occasion for my Vietnamese dining in
Orange County.
> --- Vietnamese like the long chopsticks; Japanese and Koreans the
> short chopsticks.
So it seems. The legacy of the cuisines happen to be related as well.
> "The cheezy, made-in-China chopsticks that -unfortunately- many
> Japanese restaurants have come to rely upon are less than $0.05/pair."
These would be the "cheezy" disposable wooden kind then? I wish they
would dissapper. They have to whittle a lot of lumber, frequently from
Canada I understand to produce these billions of disposable chopsticks.
> --- Less than one cent, even at retail (even now, 3 1/2 years after
> that message was written!)
>
> --- Those sanitary disposable chopsticks are not very sanitary at all,
> often made from dirty bamboo that was used in construction and then
> bleached out with corrosive chemicals, and some by slave labor in
> Chinese prisons under the most unsanitary conditions. They are
> starting to outlaw them in some places in China now because they are
> very wasteful of wood.
How do you come by the information they are made of bamboo. They all
seem to be made of what looks like pine...?
Gerry
<Miya...@Hosokawa.co.jp> wrote:
> I'm not surprised that the Chinese are exporting low cost disposable
> chopsticks. Upto maybe 10 years ago, Japanese Waribashi (disposable
> chopsticks) were made from wood exported from the United States.
> Somewhere in the middle of the country like Montana or Wyoming.
> Presume that's history now.
The last report on this stuff that I read (maybe 4 years ago) spoke of
Canada as the prime location of exporting chopsticks to Japan. They may
have been exporting the lumber though, rather than the finished item.
Musashi
"Gerry" <222...@spam.really.sucks> wrote in message
> In article <k6C3d.2141$Pd2...@newssvr16.news.prodigy.com>, Musashi
> <Miya...@Hosokawa.co.jp> wrote:
>
> > I'm not surprised that the Chinese are exporting low cost disposable
> > chopsticks. Upto maybe 10 years ago, Japanese Waribashi (disposable
> > chopsticks) were made from wood exported from the United States.
> > Somewhere in the middle of the country like Montana or Wyoming.
> > Presume that's history now.
>
> The last report on this stuff that I read (maybe 4 years ago) spoke of
> Canada as the prime location of exporting chopsticks to Japan. They may
> have been exporting the lumber though, rather than the finished item.
>
I am not surprised at all.
werewolf
> "werewolf" <wwere...@yahoo.com> wrote in message
> news:39afb86f.04092...@posting.google.com...
> > "Does anyone *like* those really long plastic blunt tip chopsticks
> > they have in Chinese restaurants?"
> >
>
> I grew up with the Japanese chopsticks so I find the Chinese ones too long
> for eating. But I have a bigger problem with them not being tapered, after
> all I have
> no problem at all using Japanese long chopsticks when cooking.
>
> > --- At a a very crowded local place in Little Saigon in Westminster,
> > CA there were two types of chopsticks on the tables - the "sanitary"
> > bamboo disposable kind and the reusable long plastic Chinese kind
> > which were loose, unwrapped. I noticed that most of the patrons were
> > favoring the long plastic chopsticks, and I think - having tried both
> > - that they are more efficient on the Vietnamese pho noodle soups.
> >
>
> That's surprising. If I recall correctly, Pho noodles are like Japanese Udon
> but
> flater and made from rice. I would have expected the bamboo chopsticks to be
> more popular as plastic ones really have a hard time holding noodles in
> broth.
I think the difference is that the pho comes in a very big bowl. The
big plastic chopsticks seem to hold the noodles OK. The trick is to
put your face close to the bowl.
I found some nice long Chinese-style chopsticks made from a
multicoloured wood, coconut I think, in the Vietnamese shops in
Westminster, very inexpensive. They're nice, I like them better than
plastic, but the wood is much weaker than bamboo.
>
>
> > --- Vietnamese like the long chopsticks; Japanese and Koreans the
> > short chopsticks.
> >
> > "The cheezy, made-in-China chopsticks that -unfortunately- many
> > Japanese restaurants have come to rely upon are less than $0.05/pair."
> > --- Less than one cent, even at retail (even now, 3 1/2 years after
> > that message was written!)
> >
> > --- Those sanitary disposable chopsticks are not very sanitary at all,
> > often made from dirty bamboo that was used in construction and then
> > bleached out with corrosive chemicals, and some by slave labor in
> > Chinese prisons under the most unsanitary conditions. They are
> > starting to outlaw them in some places in China now because they are
> > very wasteful of wood.
> >
>
> I'm not surprised that the Chinese are exporting low cost disposable
> chopsticks.
> Upto maybe 10 years ago, Japanese Waribashi (disposable chopsticks) were
> made
> from wood exported from the United States. Somewhere in the middle of the
> country
> like Montana or Wyoming. Presume that's history now.
Yeah, Japan imports them from China now, like everybody else. I read
about a Japanese girl who made an experiment as part of her project to
prove that the disposable chopsticks were unhealthy as well as being
destructive to the forests. She placed one into a bowl of fish and the
fish died, presumably because of the chemicals released from the
treated wood.
ww
Musashi
"Gerry" <222...@spam.really.sucks> wrote in message
There are two basic "kinds" of waribashi used in Japanese restaurants.
The cheaper kind does look like pine (or other wood) and is cut so that
there are 4 sides.
This is the type where sometimes one screws up and they break unevenly
requiring
a stealthy stretch over the the empty table next to you to grab another set.
(see top- white birch waribashi)
The other kind is bamboo. Although square at the top where the two
hashi are joined, the rest of the chopsticks are each circular and are
tapered at the end.
This type is also fairly common especially in the better Japanese
resaurants.
(See second from top)
Some Bamboo chopsticks are not rounded and cut square.
(See last two examples at bottom)
Musashi
Must be great for clearing out sinuses
> I found some nice long Chinese-style chopsticks made from a
> multicoloured wood, coconut I think, in the Vietnamese shops in
> Westminster, very inexpensive. They're nice, I like them better than
> plastic, but the wood is much weaker than bamboo.
>
Yes, Bamboo seems to be the strongest.
Those fine laquered Japanese "family" chopsticks are bamboo.
Usually the laquer starts chipping well before the chopsticks themselves
show any signs of wear and tear.
<snip>
> > >
> >
> > I'm not surprised that the Chinese are exporting low cost disposable
> > chopsticks.
> > Upto maybe 10 years ago, Japanese Waribashi (disposable chopsticks) were
> > made
> > from wood exported from the United States. Somewhere in the middle of
the
> > country
> > like Montana or Wyoming. Presume that's history now.
>
> Yeah, Japan imports them from China now, like everybody else. I read
> about a Japanese girl who made an experiment as part of her project to
> prove that the disposable chopsticks were unhealthy as well as being
> destructive to the forests. She placed one into a bowl of fish and the
> fish died, presumably because of the chemicals released from the
> treated wood.
>
Oh good grief.
Gerry
<Miya...@Hosokawa.co.jp> wrote:
> There are two basic "kinds" of waribashi used in Japanese
> restaurants. The cheaper kind does look like pine (or other wood) and
> is cut so that there are 4 sides. This is the type where sometimes
> one screws up and they break unevenly requiring a stealthy stretch
> over the the empty table next to you to grab another set. (see top-
> white birch waribashi) The other kind is bamboo. Although square at
> the top where the two hashi are joined, the rest of the chopsticks
> are each circular and are tapered at the end. This type is also
> fairly common especially in the better Japanese resaurants.
I'm surprised that the later (the good chopsticks) are bamboo. Seems it
would be more difficult to produce. Are they actually made from bamboo
pulp?
Musashi
"Gerry" <222...@spam.really.sucks> wrote in message
> In article <PlG3d.2195$QU2...@newssvr16.news.prodigy.com>, Musashi
> <Miya...@Hosokawa.co.jp> wrote:
>
> > There are two basic "kinds" of waribashi used in Japanese
> > restaurants. The cheaper kind does look like pine (or other wood) and
> > is cut so that there are 4 sides. This is the type where sometimes
> > one screws up and they break unevenly requiring a stealthy stretch
> > over the the empty table next to you to grab another set. (see top-
> > white birch waribashi) The other kind is bamboo. Although square at
> > the top where the two hashi are joined, the rest of the chopsticks
> > are each circular and are tapered at the end. This type is also
> > fairly common especially in the better Japanese resaurants.
>
> I'm surprised that the later (the good chopsticks) are bamboo. Seems it
> would be more difficult to produce. Are they actually made from bamboo
> pulp?
>
Pulp as in....mashed up and reformed bamboo?
I don't think so because every bamboo chopstick I have ever broken
(yes I was not a quiet child) you could see spots, vertical strands.
I dont think you'd see this if it was pulp.
Gerry
<Miya...@Hosokawa.co.jp> wrote:
> > I'm surprised that the later (the good chopsticks) are bamboo. Seems it
> > would be more difficult to produce. Are they actually made from bamboo
> > pulp?
>
> Pulp as in....mashed up and reformed bamboo?
> I don't think so because every bamboo chopstick I have ever broken
> (yes I was not a quiet child) you could see spots, vertical strands.
> I dont think you'd see this if it was pulp.
Yeah, true enough. Maybe the uncurl the bamboo and stamp it. Who
knows...
F t B
out 7.5 million a day or almost 2 billion a year. They use aspen which grows
like a weed up there.
Gerry
<floydtheba...@mail.com> wrote:
> Fort Nelson BC is home to the worlds largest chopstick factory. They pump
> out 7.5 million a day or almost 2 billion a year. They use aspen which grows
> like a weed up there.
Bingo. Thanks for the data!
Musashi
"Gerry" <222...@spam.really.sucks> wrote in message
> In article <ypH3d.2209$N_2....@newssvr16.news.prodigy.com>, Musashi
> <Miya...@Hosokawa.co.jp> wrote:
>
> > > I'm surprised that the later (the good chopsticks) are bamboo. Seems
it
> > > would be more difficult to produce. Are they actually made from
bamboo
> > > pulp?
> >
> > Pulp as in....mashed up and reformed bamboo?
> > I don't think so because every bamboo chopstick I have ever broken
> > (yes I was not a quiet child) you could see spots, vertical strands.
> > I dont think you'd see this if it was pulp.
>
> Yeah, true enough. Maybe the uncurl the bamboo and stamp it. Who
> knows...
>
After a discussion with the wife last night, plus a good look at all the
chopsticks we
have in the house, it seems that I did leave out something.
Apparently when I said "all the best chopsticks are bamboo" that was wrong.
Some of the finest chopsticks are made of hardwoods like oak, etc.
Dan Logcher
I have 6 sets that are made with ironwood from Thailand, and two pair of
jade chopsticks from China. I've never used the jade sets, since I was told
they are too brittle and would shatter if dropped. I have 4 pair of lamenated
rough tip chopsticks, and the rest are a mixture of the plastic Chinese and the
bamboo Chinese chopsticks.
My parents have two sets of ivory chopsticks that were a gift from some
Japanese students.
--
Dan
Musashi
I presume the Jade set is an decorative set, not for use.
> My parents have two sets of ivory chopsticks that were a gift from some
> Japanese students.
>
They did a good job getting it past US Customs.
Dan Logcher
>
> I presume the Jade set is an decorative set, not for use.
Yes. I jokingly told me friend before he left for his Asia trip to
bring me back a pair of jewel encrusted chopsticks. He brought back
two set of jade, but was told they shouldn't be used.
>>My parents have two sets of ivory chopsticks that were a gift from some
>>Japanese students.
>
> They did a good job getting it past US Customs.
This was a long time ago. When did the ban on ivory go into
effect?
--
Dan
Musashi
Fish and Wildlife Service
For Release June 27, 1989
Patricia Fisher 202-343-5634
Elizabeth Lipscomb 202-343-5634
Fish & Wildlife Service Issues Policy Enforcing
African Ivory Ban
Secretary of the Interior Manuel Lujan today announced the Interior
Department's U.S. Fish & Wildlife Service's policy for enforcing the
June 9 ban on importation of African elephant ivory into the United
States.
Under the ban, it is illegal to import African elephant ivory from
any country. This ban covers commercial and non-commercial shipments
(including through the mail) of raw or worked (carved) ivory, including
antiques and items in personal accompanying baggage or household ef-
fects.
http://www.totse.com/en/politics/green_planet/ivory2.html
Dan Logcher
They got them way before the ban, early 80's.
--
Dan
Musashi
Very good.
I have a hawkbill turtle shell from the Bahamas somewhere in the basement
that I got in 1983.
werewolf
> In article <k8L3d.64178$KU5.32774@edtnps89>, F t B
> <floydtheba...@mail.com> wrote:
>
> > Fort Nelson BC is home to the worlds largest chopstick factory. They pump
> > out 7.5 million a day or almost 2 billion a year. They use aspen which grows
> > like a weed up there.
>
> Bingo. Thanks for the data!
Aspen. I had thought that the disposables were all made of bamboo.
ww
werewolf
> There are two basic "kinds" of waribashi used in Japanese restaurants.
> The cheaper kind does look like pine (or other wood) and is cut so that
> there are 4 sides.
> This is the type where sometimes one screws up and they break unevenly
> requiring
> a stealthy stretch over the the empty table next to you to grab another set.
> (see top- white birch waribashi)
> The other kind is bamboo. Although square at the top where the two
> hashi are joined, the rest of the chopsticks are each circular and are
> tapered at the end.
> This type is also fairly common especially in the better Japanese
> resaurants.
> (See second from top)
> Some Bamboo chopsticks are not rounded and cut square.
> (See last two examples at bottom)
>
> http://www.beeluck.co.jp/HZ.event/KH.shohin/waribasi.htm
Oh, I see. Thanks for the explanation.
ww
werewolf
> There are two basic "kinds" of waribashi used in Japanese restaurants.
> The cheaper kind does look like pine (or other wood) and is cut so that
> there are 4 sides.
> This is the type where sometimes one screws up and they break unevenly
> requiring
> a stealthy stretch over the the empty table next to you to grab another set.
> (see top- white birch waribashi)
> The other kind is bamboo. Although square at the top where the two
> hashi are joined, the rest of the chopsticks are each circular and are
> tapered at the end.
> This type is also fairly common especially in the better Japanese
> resaurants.
> (See second from top)
> Some Bamboo chopsticks are not rounded and cut square.
> (See last two examples at bottom)
>
> http://www.beeluck.co.jp/HZ.event/KH.shohin/waribasi.htm
Oh, I see. Thanks for the explanation.
ww
werewolf
> there frequently. I've always seen plastic chinese chopsticks at the
> table with the condiments; I've never once seen disposable chopsticks.
> That would be about a 0 in 400 occasion for my Vietnamese dining in
> Orange County.
No, but I like to stop by when I'm in the area.
The place I referred to is very big and extremely crowded, mostly with
local Vietnamese people. It is very good. It's called Pho 79 and it's
on the southeast corner of Brookhurst and Hazard.
ww
werewolf
> local Vietnamese people. It is very good. It's called Pho 79 and it's
> on the southeast corner of Brookhurst and Hazard.
>
>
>
> ww
Correction - duh - make that the northwest corner!
I was just there again and my latest unscientific survey showed about
50-50 people using the disposable or big plastic chopsticks.
Great place. I highly recommend it. There can be a wait to get in at
crowded times, though.
ww
werewolf
http://www.faluninfo.net/displayAnArticle.asp?ID=8487
ww
Musashi
>
> http://www.faluninfo.net/displayAnArticle.asp?ID=8487
>
>
>
> ww
Perhaps we should all make it a pracitice to carry our own chopsticks.
BYOC
Gerry
> No, but I like to stop by [the Westminster area of Orange County, CA]
> when I'm in the area.
>
> The place I referred to is very big and extremely crowded, mostly
> with local Vietnamese people. It is very good. It's called Pho 79
> and it's on the southeast corner of Brookhurst and Hazard.
Check the intersectio of Brookhurst and Westminster.
Next time you're in town hit Brodard if you haven't yet. It's at
Brookhurst and Westminster three or four blocks north of Pho 79. It's
in the Southwest corner in the back of the Mall of Fortune. It's
actually easier to drive around back and park there. It is HIGHLY
recommended. Myriad treats.
At the front of the MOF there is a deli of sorts with two or three
plastic tables outside. They have a jillion stainless-steel bins of
food, hot and cold, the like of which I've never seen. Amazing
curiousities, pickled, steamed, fried, sauteed. Fascinating. There's
another such a deli in the strip mall in the NE quadrant, but it's more
difficult to navigate, as it's also a bakery and all-purpose grocery
store.
Many don't know that Vietnamese cuisine includes a stripe of sandwich
making, on fresh baguettes with curious non-French ingredients. The
endlessly crowded Lee's Sandwiches, is in the NW quadrant of this
intersection at Brookhurst and Westminster. For Lee's, I have nothing
but praise and dreams of chain-distribution throughout the midwest.
Across from Lee's, just off the corner in a stand-alone building in
front of the MOF, is a Cambodian place I've been hearing about for 8
years and never made it throught the front door. It's clientele
apparently come in staggered shifts...
And now back to your scheduled on-topic discussion...
Gerry
<222...@spam.really.sucks> wrote:
Damn, my wife reminds me that I'm perpetuating a myth.
> Across from Lee's, just off the corner in a stand-alone building in
> front of the [Mall of Fortune, Brookhurst and Westminster,
> Westminster CA], is a Cambodian place I've been hearing about for 8
> years and never made it throught the front door. It's clientele
> apparently come in staggered shifts...
The restaurant is named Treu Chao (sp?). Though it is indeed always
packed it is not the *true* Cambodian Treu Chao that everybody is crazy
about, but instead a successful attempt to piggy-back the good name.
The real deal is located at 1st street and Mountain View in a
stand-alone unit in front of the Golden Lion restaurant.
I've never even gotten out of my car there, much less gotten in. It
looks like they are lined up a day in advance to get a good seat at the
Rose Bowl.
A Vietnamese friend told us that Treu Chao is the name of a region of
China. So I'm unsure why either would be named that since one is
Cambodian and the other (near MOF) *might* be Vietnamese.
Art
>
>http://www.faluninfo.net/displayAnArticle.asp?ID=8487
There was a thread on this newsgroup a few years ago about the pretentiousness
of bringing one's own chopsticks to a restaurant. But, the above article makes
me think twice about doing it, regardless of what anyone thinks.
Thanks for that article. I am both enlightened and nauseated.
Dan Logcher
>>Read this and you may never want to use disposable chopsticks again:
>>
>>http://www.faluninfo.net/displayAnArticle.asp?ID=8487
>>
>
> There was a thread on this newsgroup a few years ago about the pretentiousness
> of bringing one's own chopsticks to a restaurant. But, the above article makes
> me think twice about doing it, regardless of what anyone thinks.
I used to do that.. then stopped.. now I may start again. Although, the hashi
they have at most of the places are the bamboo type. I wasn't sure if this
article was referring to those or the plastic ones you get at chinese restaurants
that are wrapped in paper.
--
Dan
Gerry
<dlogcher*xspam*@comcast.net> wrote:
> I used to do that.. then stopped.. now I may start again. Although,
> the hashi they have at most of the places are the bamboo type. I
> wasn't sure if this article was referring to those or the plastic
> ones you get at chinese restaurants that are wrapped in paper.
I just skimmed it but found no reference to plastic. I know of no
plastic "disposable" chopsticks.
Any plastic chopsticks one gets in American restaurants, with or
without sleeves, are washed in the dishwasher here in the USA, rather
than being sent to Chinese labor camps for non-santization... :-)
Dan Logcher
> In article <415C1E19...@comcast.net>, Dan Logcher
> <dlogcher*xspam*@comcast.net> wrote:
>
>
>>I used to do that.. then stopped.. now I may start again. Although,
>>the hashi they have at most of the places are the bamboo type. I
>>wasn't sure if this article was referring to those or the plastic
>>ones you get at chinese restaurants that are wrapped in paper.
>>
>
> I just skimmed it but found no reference to plastic. I know of no
> plastic "disposable" chopsticks.
Not disposable chopsticks, but when we go for dinnerin Chinatown they
have plastic chopsticks sealed in a paper wrapper. The waiter goes around
and opens them for everyone, unless you've done it already.
> Any plastic chopsticks one gets in American restaurants, with or
> without sleeves, are washed in the dishwasher here in the USA, rather
> than being sent to Chinese labor camps for non-santization... :-)
I don't know which is less sanitary.
--
Dan
werewolf
own chopsticks considered extremely strange in Asian restaurants?
Yeah, in light of the above, I think that everybody should do it - not
to mention that little experiment that the Japanese girl conducted,
putting disposable chopsticks into the fish tank - and then the fish
died!
ww
werewolf
Do you ever go into the Viet. supermarkets in Westminster? they are
awesome. So many fresh fruits and vegetables and fish and other
things!
There is an extremely popular Chinese buffet that I like in
Westminster. I don't recall the name, but it is on the southwest
corner of Beach and Chapman in the mini-mall with Crown books and a
Japanese restaurant.
ww
Musashi
"Italy Anonymous Remailer" <nob...@See.Comments.Header> wrote in message news:F201BJO93826...@anonymous.poster...
>
> own cooking and eating utensils to the restaurants I go to. Maybe even
>
> my own raw ingredients except that I get those at the market and who
>
> knows WHAT they are doing to my food before I buy it.
>
LOL. Of course you could just cook at home then.
Dan Logcher
> The media, local and national government reglulatory agencies, perhaps
> as high as the White House itself, are assuredly in the hands of the evil
> International Chopstick Industry. Dan Rather: find us the truth!
I think you mean Agent Moulder..
--
Dan
Gerry
<wwere...@yahoo.com> wrote:
> Thanks for the recommendations, Gerry! I'll try them.
>
> Do you ever go into the Viet. supermarkets in Westminster? they are
> awesome. So many fresh fruits and vegetables and fish and other
> things!
God yes--that use to spend all evening in some of those places. Ranch
99 is the 500-lb gorilla, but some of the others are eye-openers.
Again there are two right there by Brookhurst and Westminster. One
behind Lee's Sandwiches (NW) and one behind the strip center at the NE
corner.
> There is an extremely popular Chinese buffet that I like in
> Westminster. I don't recall the name, but it is on the southwest
> corner of Beach and Chapman in the mini-mall with Crown books and a
> Japanese restaurant.
No--but that's like up to Stanton, right? I'll check it out. I'm
surprised there'd be a Japanese place there I didn't know.
In Westminster proper there's some killer Chinese food: Between Pho 79
and Bordard on the west side of Brookhurst is Seafood Paradise (or is
maybe World--I get them confused), they do great dim sum brunch on
weekends. Then running west on Westminster there's Capital Seafood and
and a couple of others. All large and them clogged with Chinese on
weekends.
werewolf
stand-alone unit in front of the Golden Lion restaurant."
Gerry, where is that? Is that Westminster? Basically I only know the
main streets here.
I think the buffet place is in Stanton, up towards Anaheim. I have no
idea where one town is supposed to start and the next one start. The
Japanese restaurant in that mall always seems empty. Probably they do
their business at night and I'm always there for lunch. In fact
everything in that mall seems empty, except for the Chinese buffet.
Have you any experience with Koreatown in Westminster? Any
recommendations? I want to find a place that makes good pork and
kimchee stew.
You're lucky to live here!
ww
Gerry
<wwere...@yahoo.com> wrote:
> "The real deal is located at 1st street and Mountain View in a
> stand-alone unit in front of the Golden Lion restaurant."
>
> Gerry, where is that? Is that Westminster? Basically I only know the
> main streets here.
Technically it's in Santa Ana. Bolsa (in Westminster) becomes 1st
street when you enter Santa Ana. Mountain View is a tiny street, one
block East of Newhope. But Treu Chao is in the center that is at 1st
and Newhope. Same same. Heading east on Bolsa from the Westminster
area which you know, it's just a few minutes away. I doubt it's a mile.
> I think the buffet place is in Stanton, up towards Anaheim. I have no
> idea where one town is supposed to start and the next one start. The
> Japanese restaurant in that mall always seems empty. Probably they do
> their business at night and I'm always there for lunch. In fact
> everything in that mall seems empty, except for the Chinese buffet.
>
> Have you any experience with Koreatown in Westminster? Any
> recommendations?
No recommendations except to just hunt and peck. Actually I've been
loosely trying to learn their alphabet. I always thought Koren was kind
of a kanji, but it's more or less an alphabet/syllabary of sorts--you
can read and sound it out. In the meantime I don't know what the names
of the joints are.
We cruise west on Garden Grove Blvd. Past Harbor it begins to get more
and more Korean as you move through. There are myriad places on both
sides. We've hit maybe 12 over the past few years. Only one was
off-putting; all the others were fine or better. We did find one
stellar place (not the soups-and-stews type which are gaining notice in
the surrounding area) just down from a private-rooms karaoke place.
But I can't find their card now. Next time I go I'll scribble some
names down, or locations at the very least.
> I want to find a place that makes good pork and
> kimchee stew.
>
> You're lucky to live here!
As long as I'm not diet-restricted I can live like a king!
werewolf
> In article <290920041052018222%222...@spam.really.sucks>, Gerry
> <222...@spam.really.sucks> wrote:
>
> Damn, my wife reminds me that I'm perpetuating a myth.
>
> > Across from Lee's, just off the corner in a stand-alone building in
> > front of the [Mall of Fortune, Brookhurst and Westminster,
> > Westminster CA], is a Cambodian place I've been hearing about for 8
> > years and never made it throught the front door. It's clientele
> > apparently come in staggered shifts...
>
> The restaurant is named Treu Chao (sp?). Though it is indeed always
> packed it is not the *true* Cambodian Treu Chao that everybody is crazy
> about, but instead a successful attempt to piggy-back the good name.
>
> The real deal is located at 1st street and Mountain View in a
> stand-alone unit in front of the Golden Lion restaurant.
>
> I've never even gotten out of my car there, much less gotten in. It
> looks like they are lined up a day in advance to get a good seat at the
> Rose Bowl.
I went there Friday afternoon and had the same experience as you - it
looked jammed, plus the small parking lot was jammed, and being street
cleaning day, there was no on-street parking.
ww
werewolf
What are your Westminster pho joint recommendations? That stuff is
rather addictive. As I mentioned, my current favorite is the Pho79 on
Hazard. Pho79 is a CA chain and some are said to be better than
others, like this one).
There's great Viet. coffee all around this place, but the best I've
found is the very popular Coffee Factory at 15582 Brookhurst.
The Japanese sushi restaurant that I've heard good things about but
never tried is Matsu on Beach.
Oh well, unfortunately I'm outa here today. I'll stop by Pho79 one
last time before I leave, but it's gonna be very crowded - Sunday.
Back to the subject of this thread: I've noticed that the (mostly
Viet.) customers at Pho79, where there is a choice of chopsticks,
disposable or long plastic, seem to be quickly morphing into (yech!)
majority disposable chopstick users. (Not exactly a controlled
scientific survey - namely I just glance around when I go there!).
ww
Gerry
> What are your Westminster pho joint recommendations? That stuff is
> rather addictive. As I mentioned, my current favorite is the Pho79 on
> Hazard. Pho79 is a CA chain and some are said to be better than
> others, like this one).
Actually I rarely go to Pho joints proper any more. Most of the
wider-range restaurants have pho if either of us want it. Than Mai is
where I'd go first if I had a pho junkie on board. Bolsa just a
half-block west Brookhurst.
If you make regular runs to this area you might try what we did long
ago--it at every damn restaurant from Bristol (not far from where we
live) to Brookhurst. Then everyone from Brookhurst to Bolsa then west
on Bolsa as far as you can go. We pooped out not six blocks west of
Than Mai after a year and a half.
> There's great Viet. coffee all around this place, but the best I've
> found is the very popular Coffee Factory at 15582 Brookhurst.
>
> The Japanese sushi restaurant that I've heard good things about but
> never tried is Matsu on Beach.
If it's the place I'm thinking of it was really quite good, which by my
description is that they aren't appealing to dead-center gaijin
business. As a result they have the periodic curiousity and chef's
with some creativity.
I was a bit put off when last there (over 2 years). A chef had the
sniffles, and so turned his face away from the cutting board to sneeze,
full bore, in the general vicinity of many stacks of dishes and bowls.
Then he wiped his nose periodically with his hands. I'm not a
bacteria-phone or anything, but it was way off-putting to see this
directly in front me.
I eat at a place recently opened by a chef I know (Yuki-Sushi, Bristol,
Newport Beach across the street from Kitayama). He's really
exceptional. He lost his #2 chef and had a fill in I recognized from
Abe-Sushi on Balboa Peninsula in Newport, whose name is Matsu.
Abe-Sushi is remodeling, but if you're around later I'd recommend it
and Matsu-San proper. He's really quite good. It is a bit expensive
though.
> Oh well, unfortunately I'm outa here today. I'll stop by Pho79 one
> last time before I leave, but it's gonna be very crowded - Sunday.
>
> Back to the subject of this thread: I've noticed that the (mostly
> Viet.) customers at Pho79, where there is a choice of chopsticks,
> disposable or long plastic, seem to be quickly morphing into (yech!)
> majority disposable chopstick users. (Not exactly a controlled
> scientific survey - namely I just glance around when I go there!).
Once again, I've yet to see both varieties available. I'll keep my
eyes open, though, because I find it a curious trend. It's got to be
more expensive for these places to use.
Next time you're in town you oughta drop a line, and maybe we can hook
up for a bit of (almost any kind of) dinner.
Dan Logcher
> Gerry -
>
> What are your Westminster pho joint recommendations? That stuff is
> rather addictive. As I mentioned, my current favorite is the Pho79 on
> Hazard. Pho79 is a CA chain and some are said to be better than
> others, like this one).
Funny, my friend had a poster on his fridge for Pho88. Is it a chain
that numbers each location? Or is Pho88 the East Coast equivalent?
--
Dan
Gerry
Logcher <dlogcher*xspam*@comcast.net> wrote:
A friend mentioned that certain numbers are considered inherently lucky
and so a lot of of places use these numbers in their name. I'm not
sure any of them are really related, though certainly in this are there
might be one with a lock on a certain name, and then opened a few
shops.
A lot of the Pho joints have a number, as do other Vietnamese
restaurants.
werewolf
> eyes open, though, because I find it a curious trend. It's got to be
> more expensive for these places to use.
>
> Next time you're in town you oughta drop a line, and maybe we can hook
> up for a bit of (almost any kind of) dinner.
Hi, Gerry -
Yes, let's do that!
The pho joints always serve other Viet. foods as well as pho.
If you try my Pho 79 joint on Hazard and Brookhurst you'll encounter
the dual chopstick phenomenon!
My comment about Coffee Factory being the best was silly, I guess.
There's great coffee all around here, all better than Starbucks etc.,
or you can buy a Viet, coffee maker for $3 and easily make your own!
Sun. was too crowded at Pho 79, so i went back to my old favorite pho
joint on Westminster which is real good too, except the cashier seems
so hostile, but there was a friendly cashier there Sunday!
I unexpectedly stayed an extra day, so yesterday I went to a Korean
place in Westminster's Koreatown. I went to the big, upscale
Seoul-Oak Korean barbecue on whatchamacallit, the main east-west drag
through Koreatown. I ordered the kim chee and pork stew that i wanted
to try - but it was harsh - mostly kim chee, and kim chee in the side
dishes too. I like Korean barbecue, so that's what I'll get next
time. It appears to be a traditional place, all Koreans dining there,
traditional Korean metal chopsticks, friendly service.
ww
werewolf
Asian food board, here:
ww
Gerry
> > Next time you're in town you oughta drop a line, and maybe we can
> > hook up for a bit of (almost any kind of) dinner. > Yes, let's do
> > that!
>
> The pho joints always serve other Viet. foods as well as pho.
>
> If you try my Pho 79 joint on Hazard and Brookhurst you'll encounter
> the dual chopstick phenomenon!
>
> My comment about Coffee Factory being the best was silly, I guess.
> There's great coffee all around here, all better than Starbucks etc.,
> or you can buy a Viet, coffee maker for $3 and easily make your own!
I don't know whether to be happy or sad when we can get Viet coffee at
Starbucks, slowly dripping over the Carnation condensed milk. Then
poured back over the ice. It's the only iced coffee I ever drank!
> Sun. was too crowded at Pho 79, so i went back to my old favorite pho
> joint on Westminster which is real good too, except the cashier seems
> so hostile, but there was a friendly cashier there Sunday!
>
> I unexpectedly stayed an extra day, so yesterday I went to a Korean
> place in Westminster's Koreatown. I went to the big, upscale
> Seoul-Oak Korean barbecue on whatchamacallit, the main east-west drag
> through Koreatown.
I'm guessing that street is Garden Grove
> I ordered the kim chee and pork stew that i wanted to try - but it
> was harsh - mostly kim chee, and kim chee in the side dishes too. I
> like Korean barbecue, so that's what I'll get next time. It appears
> to be a traditional place, all Koreans dining there, traditional
> Korean metal chopsticks, friendly service.
I like a light kim chee. Frankly, I like the Japanese take on kim chee
best. Most of that which I've had in Korean joints has got enough
muscle to whip me at arm-wrestling.
There is a place called Sushi Soo on Garden Grove, probably not as far
as you drove. They actually do have a pretty fair sushi bar and she's
over-the-top helpful with all things Korean. And otherwise. Frankly
you eventually have to shoo her away.
They do significant barbecue there, that she always talks us out of in
favor of some other Korean thing or other. It's not cook-at-table
style, but ones-size-fits all ribs and such. She tells me it's too hot
for me. This while I'm squirting sri racha sauce like it's silly
string...
Funny how the Korean joints (of some varieties--I've yet to break the
code), bring five to eight tiny dishes of pickles and fried micro-fish
and who knows what. Just like most joints provide ketchup, salt and
pepper. Soo carps that they have to do it for the Korean customers or
they'll be considered inhospitable, even though they rarely touch them,
she tells us.
Gerry
It's now on my list.
Incidentally did you see the OC Weekly article of the top 50 best
joints in OC. It's given some of our best finds (Chicken Pie store, the
Roumanian restaurant, etc.) to the world at large. If not, let me
know, and I'll relay the url or the text reduction I made for putting
in my glove compartment...
werewolf
> In article <39afb86f.04100...@posting.google.com>, werewolf
> <wwere...@yahoo.com> wrote:
>
> > Gerry - Have you tried Pho Republic in Anaheim? I read about it on the
> > Asian food board, here:
> >
> >
> > <http://groups.google.com/groups?hl=en&lr=&ie=UTF-8&group=alt.food.asian&selm=b30fdf1e.0410021836.11b394a7%40posting.google.com>
>
> It's now on my list.
---It's probably a way overpriced Disneyland vicinity tourist trap. I
wouldn't go there on principle because I think the owner is trolling
around with fake restaurant reviews. At first glance it looked
interesting, until I looked more closely.
>
> Incidentally did you see the OC Weekly article of the top 50 best
> joints in OC. It's given some of our best finds (Chicken Pie store, the
> Roumanian restaurant, etc.) to the world at large. If not, let me
> know, and I'll relay the url or the text reduction I made for putting
> in my glove compartment...
---No, I didn't, and yes, i'd like to. I did google up a very good
review of L.A.'s Koreatown on the internet, from the LA Times or
something. Interesting reviews of many restaurants there.
One last discovery that I made in your great neighborhood - accross
the street from the Coffee Factory on Brookhurst is a place with the
unlikely Vietnamese name of "Cali Restaurant & Bakery". Their Viet.
coffee is as good as Coffee Factory's and they give you twice as much
and they only charge $1 vs. $3 at the C.F. (15691 Brookhurst)
Incidentally, I noticed that Cali has disposable chopsticks on their
tables, so that must be the new trend.
ww
werewolf
Yes.
>
> > I ordered the kim chee and pork stew that i wanted to try - but it
> > was harsh - mostly kim chee, and kim chee in the side dishes too. I
> > like Korean barbecue, so that's what I'll get next time. It appears
> > to be a traditional place, all Koreans dining there, traditional
> > Korean metal chopsticks, friendly service.
>
> I like a light kim chee. Frankly, I like the Japanese take on kim chee
> best. Most of that which I've had in Korean joints has got enough
> muscle to whip me at arm-wrestling.
I didn't know that there was a Japanese take on kim chee. I would have
thought that kim chee would be too harsh for the Japanese taste. It
should be interesting. I do like the stuff, but in moderation. Where
did you find the Japanese kim chee variation?
>
> There is a place called Sushi Soo on Garden Grove, probably not as far
> as you drove. They actually do have a pretty fair sushi bar and she's
> over-the-top helpful with all things Korean. And otherwise. Frankly
> you eventually have to shoo her away.
>
> They do significant barbecue there, that she always talks us out of in
> favor of some other Korean thing or other. It's not cook-at-table
> style, but ones-size-fits all ribs and such. She tells me it's too hot
> for me. This while I'm squirting sri racha sauce like it's silly
> string...
>
> Funny how the Korean joints (of some varieties--I've yet to break the
> code), bring five to eight tiny dishes of pickles and fried micro-fish
> and who knows what. Just like most joints provide ketchup, salt and
> pepper. Soo carps that they have to do it for the Korean customers or
> they'll be considered inhospitable, even though they rarely touch them,
> she tells us.
Lately I've liked the side dishes better than the main courses, in the
Korean places I tried in Westminster and LA. That's often the case
with me in Mexican restaurants as well, if the salsa and chips are
very fresh and good. I like to eat the side dishes, and in the pho
joints I like to eat all of the vegetables, and i noticed that the
Vietnamese people only seem to eat a small amount of the vegetables -
bean sprouts and leaves - and leave the rest behind. I eat 'em all.
I'm a vegetable phreake.
I read that authentic Korean places are supposed to offer you free
side dish refills, but neither of the California places did so, even
the fancy joint on ..Garden Grove. But my favorite Korean place, in
Mesa, Arizona, does!
ww
Musashi
"werewolf" <wwere...@yahoo.com> wrote in message news:39afb86f.04100...@posting.google.com...
> > I'm guessing that street is Garden Grove
>
>
> Yes.
>
>
>
> >
> > > I ordered the kim chee and pork stew that i wanted to try - but it
> > > was harsh - mostly kim chee, and kim chee in the side dishes too. I
> > > like Korean barbecue, so that's what I'll get next time. It appears
> > > to be a traditional place, all Koreans dining there, traditional
> > > Korean metal chopsticks, friendly service.
> >
> > I like a light kim chee. Frankly, I like the Japanese take on kim chee
> > best. Most of that which I've had in Korean joints has got enough
> > muscle to whip me at arm-wrestling.
>
>
>
> I didn't know that there was a Japanese take on kim chee. I would have
> thought that kim chee would be too harsh for the Japanese taste. It
> should be interesting. I do like the stuff, but in moderation. Where
> did you find the Japanese kim chee variation?
>
>
There is a large ethnic Korean population in Japan, and there are lots of Korean
restaurants in Japan.
Alot of the kimchii made and sold by these Korean immigrants are not as strong
as those in South Korea.
Japanese kimchii tends to be fresher (maybe upto 4 days at most) so crisper,
and never to the extent of fermented as in some Korean kimchii. Also the red pepper
is less strong.
I would guess that someone raised in South Korea would consider it simply
"too weak".
Musashi
werewolf
Very healthy, keeps Koreans strong, cabbage family, sauerkraut too.
I noticed that somebody removed the sham reviews for that Vietnamese
restaurant in Anaheim from the Asian food forum. I didn't know that
these forums were monitored and spam was removed. I don't really
understand how these forums work. Does everybody have to wait 12 hours
or so until their message appears, or is it just the way I access this
place that causes that delay? There are gaps in my education...
As for the Anaheim restaurant, I was upset because I was initially
taken in by the laudatory review and I happened to be in the vicinity
at the time.
ww
Gerry
> > I like a light kim chee. Frankly, I like the Japanese take on kim chee
> > best. Most of that which I've had in Korean joints has got enough
> > muscle to whip me at arm-wrestling.
>
> I didn't know that there was a Japanese take on kim chee. I would have
> thought that kim chee would be too harsh for the Japanese taste. It
> should be interesting. I do like the stuff, but in moderation. Where
> did you find the Japanese kim chee variation?
As Musashi clarified--most the japanese kim chee I encountered that I
like was actualy in Japan proper. I encounter it in izakaya places
around here (e.g. Kappo Honda in Huntington Beach), periodiclaly but
not frequently.
> > Funny how the Korean joints (of some varieties--I've yet to break the
> > code), bring five to eight tiny dishes of pickles and fried micro-fish
> > and who knows what. Just like most joints provide ketchup, salt and
> > pepper. Soo carps that they have to do it for the Korean customers or
> > they'll be considered inhospitable, even though they rarely touch them,
> > she tells us.
>
> Lately I've liked the side dishes better than the main courses, in the
> Korean places I tried in Westminster and LA. That's often the case
> with me in Mexican restaurants as well, if the salsa and chips are
> very fresh and good. I like to eat the side dishes, and in the pho
> joints I like to eat all of the vegetables, and i noticed that the
> Vietnamese people only seem to eat a small amount of the vegetables -
> bean sprouts and leaves - and leave the rest behind. I eat 'em all.
> I'm a vegetable phreake.
Nancy is crazy about the accompanying Viet pickles. And all the rest
frankly, but she loves lightly pickled vegetables. She's really the
bigger kim chee fan than I.
> I read that authentic Korean places are supposed to offer you free
> side dish refills, but neither of the California places did so, even
> the fancy joint on ..Garden Grove. But my favorite Korean place, in
> Mesa, Arizona, does!
I get the sense you could get more of any of the things if you ask.
They don't seem to give a damn one way or the other.
werewolf
I've been exploring Korean restaurants here in Orange County...but I
won't be doing so any more.
Dog meat restaurants in L.A. and Orange County...
The dog meat on the menu, "boshintang", is never translated into
English. If you ask, you will be told that it is something else.
The article indicates that it is quite widespread.
Excerpt:
"Popular Korean belief is that due to the adrenaline rush it creates,
the more painful the death, the tastier the meat. Dogs are usually
killed by slow hanging, beating (often in combination), electric shock
through the tongue, and particularly for cats, drowning in large drums
or pounding to death in
Hessian sacks. The fur is burned off with a blowtorch, and not
necessarily after the animal is dead.
Puppies and kittens have a more "delicate flavor..."
http://www.aapn.org/fooddogsna.html
ww
Dan Logcher
> Re Korean restaurants -
>
> I've been exploring Korean restaurants here in Orange County...but I
> won't be doing so any more.
>
> Dog meat restaurants in L.A. and Orange County...
>
> The dog meat on the menu, "boshintang", is never translated into
> English. If you ask, you will be told that it is something else.
I'd try it once. No worse than eating duckies or bunnies, and I've
had both of those.
--
Dan
Gerry
<wwere...@yahoo.com> wrote:
> Re Korean restaurants -
>
> I've been exploring Korean restaurants here in Orange County...but I
> won't be doing so any more.
>
> Dog meat restaurants in L.A. and Orange County...
>
> The dog meat on the menu, "boshintang", is never translated into
> English. If you ask, you will be told that it is something else.
You won't be exploring OC Korean food because of the dog thing, or
because you're headed home?
> The article indicates that it is quite widespread.
>
> Excerpt:
>
> "Popular Korean belief is that due to the adrenaline rush it
> creates, the more painful the death, the tastier the meat. Dogs are
> usually killed by slow hanging, beating (often in combination),
> electric shock through the tongue, and particularly for cats,
> drowning in large drums or pounding to death in Hessian sacks. The
> fur is burned off with a blowtorch, and not necessarily after the
> animal is dead.
It's a shame that foods garner these myths. It tends to screw
everything up. Like rhino horn. I assume that a lot of animal's that
had to die or be disfigured for imaginary boners have been forgotten in
the wake of viagra distribution. At least that's a plus...
werewolf
had both of those."
It's not just that they eat dogs, but they trick people into giving
them unwanted pet dogs - and then they torture them to death!
ww
Dan Logcher
That could be, probably is, PETA propaganda. I'm not saying it's not
dog, but PETA tends to fabricate reports like this.
--
Dan
Gerry
> "You won't be exploring OC Korean food because of the dog thing, or
> because you're headed home?"
>
> I lost my appetite for Korean food reading that. I think that Chinese
> and Japanese food is far superior, anyway, Vietnamese too, at least in
> Westminster!
Well I agree regarding my interest in the cuisines, but not because of
some true/false horror story involving food I don't eat. Isn't that
kind of like saying I won't eat matza-ball soup--the Jews killed
Christ, or something. [Pardon the exaggeration.]
Relative to dog, some of my friends that like Korean food love the rice
soup in the stone bowl routine with tofu and shrimp. But it's true
it's being served in a restaurant owned by people nationally related to
other people that do bad things. [Is that a stretch or what?]
In sum, I'm interested in Korean food for one reason only: I got about
80 of their restaurants within a 10 mile radius of me. Otherwise I
doubt I'd give a damn either way.
> If you do want to try Korean food in the Westminster area, though, I'd
> recommend that little place that I tried the other day, that was
> recommended to me by a Korean, Si Gol, 9792 Garden Grove. Ask for the
> brown rice. I was going to go there again - until I read that dog meat
> article.
Cool.
> I ogled the Korean Bar BQ buffet in the same mall as Si Gol, but it
> looked dead, besides the Korean guy said it was too expensive, not
> that Si Gol was cheap.
I've done the kBBQ a few times and while I like it, the whole process
is one of my squatting over my own little fire. It's good, I get full,
I get happy, but at some level I don't really have a culinary
experience.
By the way, a great little place, and not like any of the other
"routines" I've seen in Korean food: I've been carrying the damn card
in my wallet for months!
For any residual Korean exploration, please check it out: Chung Dam Gol
(8851 Garden Grove Blvd., #115). I'm really not sure they speak
English there but the menu is in English as well as Korean. It's
almost an Izakaya place. Sort of pub-style. We had a number of
curiosities that were more like Japanese than Korean. I'm unsure whose
tradition was represented there.
werewolf
some true/false horror story..."
Do Koreans deny the veracity of the charges? I don't think so. They
just try to conceal the practice from foreigners. There are laws
against dog-eating and dog-torture in this country, but they are not
being enforced.
Anyway, I have already overcome my boshintang-phobia and been back to
my friendly Korean restaurant again. But I felt a little like the
Three Stooges in that episode where they were in a restaurant and kept
hearing dogs and cats yelping and thought that the chef was cooking
them!
ww
Gerry
> "...but not because of some true/false horror story..."
>
> Do Koreans deny the veracity of the charges? I don't think so.
I don't deny some pretty heinous things that are done by somebody in my
country. Ever eaten veal or any of the chickens that are grown in, for
all intents and purposes, a box? Best not to think of it--I'm a damn
carnivore! I'll undoubtedly be punished in the next world for wearing
a diamond that slave labor died an early death fetching for me.
Where to end the process...
> They just try to conceal the practice from foreigners. There are laws
> against dog-eating and dog-torture in this country, but they are not
> being enforced.
>
> Anyway, I have already overcome my boshintang-phobia and been back to
> my friendly Korean restaurant again.
Whew! That was a close call!
> But I felt a little like the Three Stooges in that episode where
> they were in a restaurant and kept hearing dogs and cats yelping and
> thought that the chef was cooking them!
Yeah, I got another pendant for my wife. A big ol' diamond on that
baby!
[Incidentally, my wife has actually told me never to buy her a diamond
because she read a long brutal story about them in National Geographic.
True.]
Gerry
Userbeam Remailer <rema...@userbeam.net> wrote:
> > Do Koreans deny the veracity of the charges? I don't
> > think so. They just try to conceal the practice from
> > foreigners. There are laws against dog-eating and dog-torture
> > in this country, but they are not being enforced.
>
> I think it was in "We Want Our Mummy" (1939) that Moe and
> Curly were the waiters and Larry played the chef in an
> African or Middle Eastern cafe.
>
> A fez wearing customer orders 'hot dogs'. Larry chases a
> pesky dog thru the dining room with his cleaver catches him
> and sits him on the kitchen window sill. While the dog is
> sitting, Larry is loudly chopping away with his cleaver, the
> window falls on the dog's tail resulting in a simultaneous
> "Chop! + Yelp!" that the customer, Moe and Curly hear in the
> dining rooom. When the hot dogs are served, the customer
> orders the Three Stooges to eat them instead, which Larry does.
>
> The Three Stooges also played fish mongers in "Booby Dupes".
> They sometimes prepared fresh fish, but not as sushi or
> sashimi. On at least one occasion, they caught a fresh boot
> by fishing out of their window and prepared it, but not as
> sushi.
Thanks god we have the experts to keep us honest around here...