> wrote in message
oups.com...
> Alai wrote:
>> "sanne" > wrote in message
>> oups.com...
>> > Hi!
>> >
>> >> I'm worried that the Korean ones feel too pinny.
>> >
>> > You'll get used to them. They're not used to "shovel" food into your
>> > mouth, but to take precisely one bite. For rice (and soup, of course
>> > ;-D) you have your matching spoon.
>> >
>> > Bye, Sanne.
>>
>> I was born and raised in Korea myself. Hi Sanne, we meet again, hehe.
>>
>> Anyways, what's so good about Korean metal chopsticks? I thought they
>> were
>> just terrible to get used to when I was young, and got me to use it the
>> "wrong" way(scissorlike). Thank god I got to use it "right" way later.
>> It
>> was also very slippery when eating noodles. My mom swears by it, but I'd
>> stick to wooden or light ivory ones anytime.
>
> the wood or bamboo ones will allow bacteria to embed (plus I couldn't
> find any and I'm now afraid of lacquer coating) and the light ivory
> ones are either a wrong against elephants or actually plastic that may
> b toxic!
> My hand cramped and even though we are not used to the look of them -
> we are not Korean after all - we are going to have them as the
> standard.
>

Your worries about wood chopsticks are just plain silly. A good washing
kills any bacteria. We put ours in the dishwasher and they last thru many
dozens of washings. Wood - actually bamboo - provides the right surface
texture to hang onto food. The ivory or plastic ones are pretty but hard to
use. The idea of using metal chopsticks is revolting to me. I know that
seems strange since metal forks etc. are the norm, but that's the way it
seems.


--
Peter Aitken
Visit my recipe and kitchen myths page at www.pgacon.com/cooking.htm