Text 2468, 58 rader
Skriven 2006-06-24 17:18:35 av Carol Shenkenberger (6:757/1)
     Kommentar till en text av Glen Jamieson
Ärende: Re: LAVER/NORI  60619
=============================
*** Quoting Glen Jamieson from a message to Carol Shenkenberger ***

 -=> Quoting Carol Shenkenberger to Glen Jamieson <=-

 GJ> The "Korean barbecue" has spread around the world.  I rather like it,

 CS> Ohh ever had the tea-smoked chicken?  They sometimes bring a small
 CS> whole or 1/2 largish one (for USA/Canada, that would be about 2 lbs
 CS> meat here) and you cut it up with poultry shears at the table and
 CS> finish cooking it.  Lovely stuff. Slightly disturbing first time as
 CS> it's pinkish all through even when done due to the smoking effect.

GJ> Something not yet tried.  Is that pre-smoked, and then given to you to
GJ> finish cooking on the grill?   The Korea barbecues I have been to have

Yes, and mostly cooked enough that I think it would be safe to eat after just
barely warming on the grill.

GJ> finish cooking on the grill?   The Korea barbecues I have been to have
GJ> all the ingredients cut up fairly small, with no bones in anything, so
GJ> that only a minute or two is necessary for cooking on your
GJ> table-grill.  All the usual stuff is set in dishes on the buffet so
GJ> that diners can help themselves to what they want to cook - lamb,
GJ> beef, squid, kangaroo, pork, chicken, fish, octopus, - plain or
GJ> marinated, and occasionally, crocodile.

That would be the more traditional one and i've had those too though I am not
aware of crocodile being among the offerings.  Since I've only eaten that way
in Korea and Singapore, I think croc just wasnt available.  Most familiar with
beef, pork, chicken, squid, fish, and octopus at such places.  Octopus may not
be there.  Suriname is there sometimes but doesnt cook very easily in that
method.  Egg cups are there sometimes (a little metal cup you break an egg
into then set on the grill).

 CS> I love that show too!  I can get it in re-runs in the origional
 CS> Japanese with Engrish sub-titles.  The japanese when they cut loose,
 CS> love to laugh at themselves and the 'Engrish sub-titles' show this to
 CS> perfection.  There's one using leeks that spelled it 'leak' the whole
 CS> way through. 

GJ> As it appears here, most of the dialogue is dubbed; only the Chairman
GJ> is subtitled.  Presumably he felt that dubbing would spoil the poetry
GJ> of his pronouncements!  He does like to extract the full dramatic
GJ> effect in his disclosure of the ingredients of the day.

Oh yes!


GJ> I have seen a very poor Indonesian copy of that show, which was little
GJ> more than an excuse to advertise proprietry foods.  This was blatantly
GJ> obvious when the "cook" turned the bottle of soy sauce so that the
GJ> label faced the camera squarely.

Hehehe Thats Asia!  Why not after all?
                                       xxcarol

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