In the interest of expanding my moldy old horizons, I bought a 14 ounce
plastic container of mild Nasoya kimchi from the refrigerated vegetable
section at the grocery store. When I got it home, I let my wife and SIL put
the groceries away.
A couple of days later, I noticed the kimchi in the cupboard, and it says
on the bottle that its perishable and to keep it refrigerated. My SIL
says she'll try it. My wife says she wont, and Im all askeert.
So I think Ill chuck this one and buy another. Next time, theyll know
to refrigerate this particular product.
I came so close to trying kimchi for the first time. I would have bought
hot for myself, but...

leo

On Friday, May 8, 2020 at 9:18:51 PM UTC-5, Leo wrote:
> In the interest of expanding my moldy old horizons, I bought a 14 ounce
> plastic container of mild Nasoya kimchi from the refrigerated vegetable
> section at the grocery store. When I got it home, I let my wife and SIL put
> the groceries away.
> A couple of days later, I noticed the kimchi in the cupboard, and it says
> on the bottle that its perishable and to keep it refrigerated. My SIL
> says she'll try it. My wife says she wont, and Im all askeert.
> So I think Ill chuck this one and buy another. Next time, theyll know
> to refrigerate this particular product.
> I came so close to trying kimchi for the first time. I would have bought
> hot for myself, but...
>
> leo

Hmmm, let your nose be your guide. It's above your mouth for a reason! ;-)

John Kuthe...

On Fri, 8 May 2020 19:22:34 -0700 (PDT), John Kuthe
> wrote:

>On Friday, May 8, 2020 at 9:18:51 PM UTC-5, Leo wrote:
>> In the interest of expanding my moldy old horizons, I bought a 14 ounce
>> plastic container of mild Nasoya kimchi from the refrigerated vegetable
>> section at the grocery store. When I got it home, I let my wife and SIL put
>> the groceries away.
>> A couple of days later, I noticed the kimchi in the cupboard, and it says
>> on the bottle that its perishable and to keep it refrigerated. My SIL
>> says she'll try it. My wife says she wont, and Im all askeert.
>> So I think Ill chuck this one and buy another. Next time, theyll know
>> to refrigerate this particular product.
>> I came so close to trying kimchi for the first time. I would have bought
>> hot for myself, but...
>>
>> leo
>
>Hmmm, let your nose be your guide. It's above your mouth for a reason! ;-)

If you let your nose be your guide, you'll never eat kimchi.

On Friday, May 8, 2020 at 9:40:04 PM UTC-5, Bruce wrote:
> On Fri, 8 May 2020 19:22:34 -0700 (PDT), John Kuthe
> > wrote:
>
> >On Friday, May 8, 2020 at 9:18:51 PM UTC-5, Leo wrote:
> >> In the interest of expanding my moldy old horizons, I bought a 14 ounce
> >> plastic container of mild Nasoya kimchi from the refrigerated vegetable
> >> section at the grocery store. When I got it home, I let my wife and SIL put
> >> the groceries away.
> >> A couple of days later, I noticed the kimchi in the cupboard, and it says
> >> on the bottle that its perishable and to keep it refrigerated.. My SIL
> >> says she'll try it. My wife says she wont, and Im all askeert.
> >> So I think Ill chuck this one and buy another. Next time, theyll know
> >> to refrigerate this particular product.
> >> I came so close to trying kimchi for the first time. I would have bought
> >> hot for myself, but...
> >>
> >> leo
> >
> >Hmmm, let your nose be your guide. It's above your mouth for a reason! ;-)
>
> If you let your nose be your guide, you'll never eat kimchi.

There's a huge difference between the smell of fermented and rotten!

I know what kimchi is: fermented! Or should be.

John Kuthe...

John Kuthe wrote:
> On Friday, May 8, 2020 at 9:40:04 PM UTC-5, Bruce wrote:
>> On Fri, 8 May 2020 19:22:34 -0700 (PDT), John Kuthe
>> > wrote:
>>
>>> On Friday, May 8, 2020 at 9:18:51 PM UTC-5, Leo wrote:
>>>> In the interest of expanding my moldy old horizons, I bought a 14 ounce
>>>> plastic container of mild Nasoya kimchi from the refrigerated vegetable
>>>> section at the grocery store. When I got it home, I let my wife and SIL put
>>>> the groceries away.
>>>> A couple of days later, I noticed the kimchi in the cupboard, and it says
>>>> on the bottle that it€„¢s perishable and to keep it refrigerated. My SIL
>>>> says she'll try it. My wife says she won€„¢t, and I€„¢m all askeert.
>>>> So I think I€„¢ll chuck this one and buy another. Next time, they€„¢ll know
>>>> to refrigerate this particular product.
>>>> I came so close to trying kimchi for the first time. I would have bought
>>>> hot for myself, but...
>>>>
>>>> leo
>>>
>>> Hmmm, let your nose be your guide. It's above your mouth for a reason! ;-)
>>
>> If you let your nose be your guide, you'll never eat kimchi.
>
> There's a huge difference between the smell of fermented and rotten!
>
> I know what kimchi is: fermented! Or should be.
>
> John Kuthe...
>

That nose you're talking about isn't right above your mouth ...
it's right above your ass; It's Gruce and he's fixing to smooch on
your sphincter. Pucker up for him.

On Fri, 8 May 2020 19:59:57 -0700 (PDT), John Kuthe
> wrote:

>On Friday, May 8, 2020 at 9:40:04 PM UTC-5, Bruce wrote:
>> On Fri, 8 May 2020 19:22:34 -0700 (PDT), John Kuthe
>> > wrote:
>>
>> >On Friday, May 8, 2020 at 9:18:51 PM UTC-5, Leo wrote:
>> >> In the interest of expanding my moldy old horizons, I bought a 14 ounce
>> >> plastic container of mild Nasoya kimchi from the refrigerated vegetable
>> >> section at the grocery store. When I got it home, I let my wife and SIL put
>> >> the groceries away.
>> >> A couple of days later, I noticed the kimchi in the cupboard, and it says
>> >> on the bottle that it’s perishable and to keep it refrigerated. My SIL
>> >> says she'll try it. My wife says she won’t, and I’m all askeert.
>> >> So I think I’ll chuck this one and buy another. Next time, they’ll know
>> >> to refrigerate this particular product.
>> >> I came so close to trying kimchi for the first time. I would have bought
>> >> hot for myself, but...
>> >>
>> >> leo
>> >
>> >Hmmm, let your nose be your guide. It's above your mouth for a reason! ;-)
>>
>> If you let your nose be your guide, you'll never eat kimchi.
>
>There's a huge difference between the smell of fermented and rotten!
>
>I know what kimchi is: fermented! Or should be.
>
>John Kuthe...

John I am not sure if you are aware of this but when you ferment
something there is a good bit of out gassing. These gasses are high in
sulphur so they smell very much like farts. So in the case of
fermenting do not put your nose in it.

--

____/~~~sine qua non~~~\____

wrote:

> On Fri, 8 May 2020 19:59:57 -0700 (PDT), John Kuthe
> > wrote:
>
> >On Friday, May 8, 2020 at 9:40:04 PM UTC-5, Bruce wrote:
> >> On Fri, 8 May 2020 19:22:34 -0700 (PDT), John Kuthe
> >> > wrote:
> >>
> >> >On Friday, May 8, 2020 at 9:18:51 PM UTC-5, Leo wrote:
> >> >> In the interest of expanding my moldy old horizons, I bought a 14 ounce
> >> >> plastic container of mild Nasoya kimchi from the refrigerated vegetable
> >> >> section at the grocery store. When I got it home, I let my wife and SIL put
> >> >> the groceries away.
> >> >> A couple of days later, I noticed the kimchi in the cupboard, and it says
> >> >> on the bottle that its perishable and to keep it refrigerated. My SIL
> >> >> says she'll try it. My wife says she wont, and Im all askeert.
> >> >> So I think Ill chuck this one and buy another. Next time, theyll know
> >> >> to refrigerate this particular product.
> >> >> I came so close to trying kimchi for the first time. I would have bought
> >> >> hot for myself, but...
> >> >>
> >> >> leo
> >> >
> >> >Hmmm, let your nose be your guide. It's above your mouth for a reason! ;-)
> >>
> >> If you let your nose be your guide, you'll never eat kimchi.
> >
> >There's a huge difference between the smell of fermented and rotten!
> >
> >I know what kimchi is: fermented! Or should be.
> >
> >John Kuthe...
>
> John I am not sure if you are aware of this but when you ferment
> something there is a good bit of out gassing. These gasses are high in
> sulphur so they smell very much like farts. So in the case of
> fermenting do not put your nose in it.


Kinda like the foetid stench of your posts here, Captain Obvious...

--
Best
Greg

On 2020 May 8, , Bruce wrote
(in >):

> On Fri, 8 May 2020 19:22:34 -0700 (PDT), John Kuthe
> > wrote:
> >
> > Hmmm, let your nose be your guide. It's above your mouth for a reason! ;-)
>
> If you let your nose be your guide, you'll never eat kimchi.

For both of you, I let my nose be my guide once when I bought Limburger
cheese. I was in my early twenties, knew that it was supposed to stink,
smelled it and threw it away. I regret that I didnt, at least, taste it.
It is extinct, without shopping online, where I live. It smelled like a
dead animal.
Ill smell this questionable kimchi right now. Stay tuned...strong and a
bit like rotten, but not dead animal. My wife is out. My SIL is in. Im
on the fence.
How many friends would show up to rock out at a kimchi-limburger party with
home-pickled trout and a keg of beer if they couldnt have beer until
they sampled all three specials and had their hand stamped per dish? Would
they lie if they could?

leo

On Fri, 08 May 2020 20:08:00 -0700, Leo >
wrote:

>On 2020 May 8, , Bruce wrote
>(in >):
>
>> On Fri, 8 May 2020 19:22:34 -0700 (PDT), John Kuthe
>> > wrote:
>> >
>> > Hmmm, let your nose be your guide. It's above your mouth for a reason! ;-)
>>
>> If you let your nose be your guide, you'll never eat kimchi.
>
>For both of you, I let my nose be my guide once when I bought Limburger
>cheese. I was in my early twenties, knew that it was supposed to stink,
>smelled it and threw it away. I regret that I didnt, at least, taste it.
>It is extinct, without shopping online, where I live. It smelled like a
>dead animal.
>Ill smell this questionable kimchi right now. Stay tuned...strong and a
>bit like rotten, but not dead animal. My wife is out. My SIL is in. Im
>on the fence.
>How many friends would show up to rock out at a kimchi-limburger party with
>home-pickled trout and a keg of beer if they couldnt have beer until
>they sampled all three specials and had their hand stamped per dish? Would
>they lie if they could?

I'd eat it all. Some things smell bad but taste good. Limburger, for
instance. I like kimchi too.

Bruce wrote:
>
> Some things smell bad but taste good. Limburger, for
> instance. I like kimchi too.

Sheldon would say, "TIAD" and he might be right about it.

Leo wrote:
> I let my nose be my guide once when I bought Limburger
> cheese. I was in my early twenties, knew that it was supposed to stink,
> smelled it and threw it away.

Always heard about that. A few years ago, I saw it in the gourmet
section of my grocery store. I smelled the package and could
smell it. That ended my interest in limburger cheese.

And then there's that durian fruit which sounds equally
offensive.

On 2020-05-09 9:40 a.m., Gary wrote:
> Leo wrote:
>> I let my nose be my guide once when I bought Limburger
>> cheese. I was in my early twenties, knew that it was supposed to stink,
>> smelled it and threw it away.
>
> Always heard about that. A few years ago, I saw it in the gourmet
> section of my grocery store. I smelled the package and could
> smell it. That ended my interest in limburger cheese.
>

Years ago I was visiting with a friend and we were nibbling cheeses from
a fruit and cheese basket one of his patients had given him. He tried
one and then cut another piece and handed to me, telling me it was
really good. I popped it into my mouth. I don't remember what it tasted
like. I just remember that he had a really strange look on his face and
I asked what was wrong. As soon as I spoke I figured it out. I could
smell the cheese on my breath. It was foul.

On Friday, May 8, 2020 at 4:18:51 PM UTC-10, Leo wrote:
> In the interest of expanding my moldy old horizons, I bought a 14 ounce
> plastic container of mild Nasoya kimchi from the refrigerated vegetable
> section at the grocery store. When I got it home, I let my wife and SIL put
> the groceries away.
> A couple of days later, I noticed the kimchi in the cupboard, and it says
> on the bottle that its perishable and to keep it refrigerated. My SIL
> says she'll try it. My wife says she wont, and Im all askeert.
> So I think Ill chuck this one and buy another. Next time, theyll know
> to refrigerate this particular product.
> I came so close to trying kimchi for the first time. I would have bought
> hot for myself, but...
>
> leo

I'd eat it. Refrigerate it first because it'll taste better cold - less pungent. Basically, here's a couple of styles of Kim chee - Korean and Hawaiian style. The Korean style will typically have a bright red look to it and is fermented. The Hawaiian style will have a cleaner look and will not be fermented. It will also be less spicy. People that love Korean food will probably not care for Hawaiian kim chee. OTOH, it might be just perfect for people that have never tried kimchi before.

I was raised on Hawaiian kim chee but these days I prefer the Korean style - it's more hardcore.

On Fri, 8 May 2020 21:43:28 -0700 (PDT), dsi1 >
wrote:

>On Friday, May 8, 2020 at 4:18:51 PM UTC-10, Leo wrote:
>> In the interest of expanding my moldy old horizons, I bought a 14 ounce
>> plastic container of mild Nasoya kimchi from the refrigerated vegetable
>> section at the grocery store. When I got it home, I let my wife and SIL put
>> the groceries away.
>> A couple of days later, I noticed the kimchi in the cupboard, and it says
>> on the bottle that its perishable and to keep it refrigerated. My SIL
>> says she'll try it. My wife says she wont, and Im all askeert.
>> So I think Ill chuck this one and buy another. Next time, theyll know
>> to refrigerate this particular product.
>> I came so close to trying kimchi for the first time. I would have bought
>> hot for myself, but...
>>
>> leo
>
>I'd eat it. Refrigerate it first because it'll taste better cold - less pungent. Basically, here's a couple of styles of Kim chee - Korean and Hawaiian style. The Korean style will typically have a bright red look to it and is fermented. The Hawaiian style will have a cleaner look and will not be fermented. It will also be less
spicy. People that love Korean food will probably not care for Hawaiian kim chee. OTOH, it might be just perfect for people that have never tried kimchi before.
>
>I was raised on Hawaiian kim chee but these days I prefer the Korean style - it's more hardcore.

Strange that Hawaii isn't even mentioned in the Wikipedia article
about kimchi

<https://en.wikipedia.org/wiki/Kimchi>

On Friday, May 8, 2020 at 6:57:31 PM UTC-10, Bruce wrote:
> On Fri, 8 May 2020 21:43:28 -0700 (PDT), dsi1 >
> wrote:
>
> >On Friday, May 8, 2020 at 4:18:51 PM UTC-10, Leo wrote:
> >> In the interest of expanding my moldy old horizons, I bought a 14 ounce
> >> plastic container of mild Nasoya kimchi from the refrigerated vegetable
> >> section at the grocery store. When I got it home, I let my wife and SIL put
> >> the groceries away.
> >> A couple of days later, I noticed the kimchi in the cupboard, and it says
> >> on the bottle that its perishable and to keep it refrigerated.. My SIL
> >> says she'll try it. My wife says she wont, and Im all askeert.
> >> So I think Ill chuck this one and buy another. Next time, theyll know
> >> to refrigerate this particular product.
> >> I came so close to trying kimchi for the first time. I would have bought
> >> hot for myself, but...
> >>
> >> leo
> >
> >I'd eat it. Refrigerate it first because it'll taste better cold - less pungent. Basically, here's a couple of styles of Kim chee - Korean and Hawaiian style. The Korean style will typically have a bright red look to it and is fermented. The Hawaiian style will have a cleaner look and will not be fermented. It will also be less
> spicy. People that love Korean food will probably not care for Hawaiian kim chee. OTOH, it might be just perfect for people that have never tried kimchi before.
> >
> >I was raised on Hawaiian kim chee but these days I prefer the Korean style - it's more hardcore.
>
> Strange that Hawaii isn't even mentioned in the Wikipedia article
> about kimchi
>
> <https://en.wikipedia.org/wiki/Kimchi>


I'd put an entry in the wikipedia but I don't really care. The name "wikipedia" comes from the Hawaiian word wikiwiki, which means "quickly."

https://hanahou.com/14.5/deep-kim-chee

On Fri, 8 May 2020 22:19:57 -0700 (PDT), dsi1 >
wrote:

>On Friday, May 8, 2020 at 6:57:31 PM UTC-10, Bruce wrote:
>> On Fri, 8 May 2020 21:43:28 -0700 (PDT), dsi1 >
>> wrote:
>>
>> >On Friday, May 8, 2020 at 4:18:51 PM UTC-10, Leo wrote:
>> >> In the interest of expanding my moldy old horizons, I bought a 14 ounce
>> >> plastic container of mild Nasoya kimchi from the refrigerated vegetable
>> >> section at the grocery store. When I got it home, I let my wife and SIL put
>> >> the groceries away.
>> >> A couple of days later, I noticed the kimchi in the cupboard, and it says
>> >> on the bottle that its perishable and to keep it refrigerated. My SIL
>> >> says she'll try it. My wife says she wont, and Im all askeert.
>> >> So I think Ill chuck this one and buy another. Next time, theyll know
>> >> to refrigerate this particular product.
>> >> I came so close to trying kimchi for the first time. I would have bought
>> >> hot for myself, but...
>> >>
>> >> leo
>> >
>> >I'd eat it. Refrigerate it first because it'll taste better cold - less pungent. Basically, here's a couple of styles of Kim chee - Korean and Hawaiian style. The Korean style will typically have a bright red look to it and is fermented. The Hawaiian style will have a cleaner look and will not be fermented. It will also be less
>> spicy. People that love Korean food will probably not care for Hawaiian kim chee. OTOH, it might be just perfect for people that have never tried kimchi before.
>> >
>> >I was raised on Hawaiian kim chee but these days I prefer the Korean style - it's more hardcore.
>>
>> Strange that Hawaii isn't even mentioned in the Wikipedia article
>> about kimchi
>>
>> <https://en.wikipedia.org/wiki/Kimchi>
>
>
>I'd put an entry in the wikipedia but I don't really care. The name "wikipedia" comes from the Hawaiian word wikiwiki, which means "quickly."
>
>https://hanahou.com/14.5/deep-kim-chee

Oh, I thought it was named after Wiki the Viking:
<http://goos.holamex.nl/wiki/index.php/Wiki_the_Viking>

On Friday, May 8, 2020 at 7:28:20 PM UTC-10, Bruce wrote:
> On Fri, 8 May 2020 22:19:57 -0700 (PDT), dsi1 >
> wrote:
>
> >On Friday, May 8, 2020 at 6:57:31 PM UTC-10, Bruce wrote:
> >> On Fri, 8 May 2020 21:43:28 -0700 (PDT), dsi1 >
> >> wrote:
> >>
> >> >On Friday, May 8, 2020 at 4:18:51 PM UTC-10, Leo wrote:
> >> >> In the interest of expanding my moldy old horizons, I bought a 14 ounce
> >> >> plastic container of mild Nasoya kimchi from the refrigerated vegetable
> >> >> section at the grocery store. When I got it home, I let my wife and SIL put
> >> >> the groceries away.
> >> >> A couple of days later, I noticed the kimchi in the cupboard, and it says
> >> >> on the bottle that its perishable and to keep it refrigerated. My SIL
> >> >> says she'll try it. My wife says she wont, and Im all askeert.
> >> >> So I think Ill chuck this one and buy another. Next time, theyll know
> >> >> to refrigerate this particular product.
> >> >> I came so close to trying kimchi for the first time. I would have bought
> >> >> hot for myself, but...
> >> >>
> >> >> leo
> >> >
> >> >I'd eat it. Refrigerate it first because it'll taste better cold - less pungent. Basically, here's a couple of styles of Kim chee - Korean and Hawaiian style. The Korean style will typically have a bright red look to it and is fermented. The Hawaiian style will have a cleaner look and will not be fermented. It will also be less
> >> spicy. People that love Korean food will probably not care for Hawaiian kim chee. OTOH, it might be just perfect for people that have never tried kimchi before.
> >> >
> >> >I was raised on Hawaiian kim chee but these days I prefer the Korean style - it's more hardcore.
> >>
> >> Strange that Hawaii isn't even mentioned in the Wikipedia article
> >> about kimchi
> >>
> >> <https://en.wikipedia.org/wiki/Kimchi>
> >
> >
> >I'd put an entry in the wikipedia but I don't really care. The name "wikipedia" comes from the Hawaiian word wikiwiki, which means "quickly."
> >
> >https://hanahou.com/14.5/deep-kim-chee
>
> Oh, I thought it was named after Wiki the Viking:
> <http://goos.holamex.nl/wiki/index.php/Wiki_the_Viking>

Of course not, then it would be Vikipedia. That don't make no stinkin' sense.

dsi1 wrote:

> On Friday, May 8, 2020 at 6:57:31 PM UTC-10, Bruce wrote:
> > On Fri, 8 May 2020 21:43:28 -0700 (PDT), dsi1
> > > wrote:
> >
> > > On Friday, May 8, 2020 at 4:18:51 PM UTC-10, Leo wrote:
> > >> In the interest of expanding my moldy old horizons, I bought a
> > 14 ounce >> plastic container of mild Nasoya kimchi from the
> > refrigerated vegetable >> section at the grocery store. When I got
> > it home, I let my wife and SIL put >> the groceries away.
> > >> A couple of days later, I noticed the kimchi in the cupboard,
> > and it says >> on the bottle that its perishable and to keep it
> > refrigerated. My SIL >> says she'll try it. My wife says she wont,
> > and Im all askeert. >> So I think Ill chuck this one and buy
> > another. Next time, theyll know >> to refrigerate this particular
> > product. >> I came so close to trying kimchi for the first time. I
> > would have bought >> hot for myself, but...
> > >>
> > >> leo
> > >
> > > I'd eat it. Refrigerate it first because it'll taste better cold
> > > - less pungent. Basically, here's a couple of styles of Kim chee
> > > - Korean and Hawaiian style. The Korean style will typically have
> > > a bright red look to it and is fermented. The Hawaiian style will
> > > have a cleaner look and will not be fermented. It will also be
> > > less
> > spicy. People that love Korean food will probably not care for
> > Hawaiian kim chee. OTOH, it might be just perfect for people that
> > have never tried kimchi before.
> > >
> > > I was raised on Hawaiian kim chee but these days I prefer the
> > > Korean style - it's more hardcore.
> >
> > Strange that Hawaii isn't even mentioned in the Wikipedia article
> > about kimchi
> >
> > <https://en.wikipedia.org/wiki/Kimchi>
>
>
> I'd put an entry in the wikipedia but I don't really care. The name
> "wikipedia" comes from the Hawaiian word wikiwiki, which means
> "quickly."
>
> https://hanahou.com/14.5/deep-kim-chee

Note the Wiki doesn't mention Hawaii but does mention Japan.

dsi1 wrote:

> On Friday, May 8, 2020 at 4:18:51 PM UTC-10, Leo wrote:
> > In the interest of expanding my moldy old horizons, I bought a 14
> > ounce plastic container of mild Nasoya kimchi from the refrigerated
> > vegetable section at the grocery store. When I got it home, I let
> > my wife and SIL put the groceries away.
> > A couple of days later, I noticed the kimchi in the cupboard, and
> > it says on the bottle that its perishable and to keep it
> > refrigerated. My SIL says she'll try it. My wife says she wont,
> > and Im all askeert. So I think Ill chuck this one and buy
> > another. Next time, theyll know to refrigerate this particular
> > product. I came so close to trying kimchi for the first time. I
> > would have bought hot for myself, but...
> >
> > leo
>
> I'd eat it. Refrigerate it first because it'll taste better cold -
> less pungent. Basically, here's a couple of styles of Kim chee -
> Korean and Hawaiian style. The Korean style will typically have a
> bright red look to it and is fermented. The Hawaiian style will have
> a cleaner look and will not be fermented. It will also be less spicy.
> People that love Korean food will probably not care for Hawaiian kim
> chee. OTOH, it might be just perfect for people that have never tried
> kimchi before.
>
> I was raised on Hawaiian kim chee but these days I prefer the Korean
> style - it's more hardcore.

Hawaiian kimchee is basically Japanese kimchee.

On Sun, 10 May 2020 19:34:33 -0500, "cshenk" > wrote:

>dsi1 wrote:
>
>> On Friday, May 8, 2020 at 4:18:51 PM UTC-10, Leo wrote:
>> > In the interest of expanding my moldy old horizons, I bought a 14
>> > ounce plastic container of mild Nasoya kimchi from the refrigerated
>> > vegetable section at the grocery store. When I got it home, I let
>> > my wife and SIL put the groceries away.
>> > A couple of days later, I noticed the kimchi in the cupboard, and
>> > it says on the bottle that its perishable and to keep it
>> > refrigerated. My SIL says she'll try it. My wife says she wont,
>> > and Im all askeert. So I think Ill chuck this one and buy
>> > another. Next time, theyll know to refrigerate this particular
>> > product. I came so close to trying kimchi for the first time. I
>> > would have bought hot for myself, but...
>> >
>> > leo
>>
>> I'd eat it. Refrigerate it first because it'll taste better cold -
>> less pungent. Basically, here's a couple of styles of Kim chee -
>> Korean and Hawaiian style. The Korean style will typically have a
>> bright red look to it and is fermented. The Hawaiian style will have
>> a cleaner look and will not be fermented. It will also be less spicy.
>> People that love Korean food will probably not care for Hawaiian kim
>> chee. OTOH, it might be just perfect for people that have never tried
>> kimchi before.
>>
>> I was raised on Hawaiian kim chee but these days I prefer the Korean
>> style - it's more hardcore.
>
>Hawaiian kimchee is basically Japanese kimchee.

*grabs the popcorn*

On Sunday, May 10, 2020 at 2:37:48 PM UTC-10, Bruce wrote:
> On Sun, 10 May 2020 19:34:33 -0500, "cshenk" > wrote:
>
> >dsi1 wrote:
> >
> >> On Friday, May 8, 2020 at 4:18:51 PM UTC-10, Leo wrote:
> >> > In the interest of expanding my moldy old horizons, I bought a 14
> >> > ounce plastic container of mild Nasoya kimchi from the refrigerated
> >> > vegetable section at the grocery store. When I got it home, I let
> >> > my wife and SIL put the groceries away.
> >> > A couple of days later, I noticed the kimchi in the cupboard, and
> >> > it says on the bottle that its perishable and to keep it
> >> > refrigerated. My SIL says she'll try it. My wife says she wont,
> >> > and Im all askeert. So I think Ill chuck this one and buy
> >> > another. Next time, theyll know to refrigerate this particular
> >> > product. I came so close to trying kimchi for the first time. I
> >> > would have bought hot for myself, but...
> >> >
> >> > leo
> >>
> >> I'd eat it. Refrigerate it first because it'll taste better cold -
> >> less pungent. Basically, here's a couple of styles of Kim chee -
> >> Korean and Hawaiian style. The Korean style will typically have a
> >> bright red look to it and is fermented. The Hawaiian style will have
> >> a cleaner look and will not be fermented. It will also be less spicy.
> >> People that love Korean food will probably not care for Hawaiian kim
> >> chee. OTOH, it might be just perfect for people that have never tried
> >> kimchi before.
> >>
> >> I was raised on Hawaiian kim chee but these days I prefer the Korean
> >> style - it's more hardcore.
> >
> >Hawaiian kimchee is basically Japanese kimchee.
>
> *grabs the popcorn*

I'm glad that you brought that up. I regret to inform you that the show has been canceled due to the covid-19 troubles. It'll have to be rescheduled to a later date - my guess until the spring of 2021. Sorry folks, we're not offering refunds for this fiasco. Better luck next time. �😼

On Sun, 10 May 2020 17:49:27 -0700 (PDT), dsi1
> wrote:

>On Sunday, May 10, 2020 at 2:37:48 PM UTC-10, Bruce wrote:
>> On Sun, 10 May 2020 19:34:33 -0500, "cshenk" > wrote:
>>
>> >dsi1 wrote:
>> >
>> >> On Friday, May 8, 2020 at 4:18:51 PM UTC-10, Leo wrote:
>> >> > In the interest of expanding my moldy old horizons, I bought a 14
>> >> > ounce plastic container of mild Nasoya kimchi from the refrigerated
>> >> > vegetable section at the grocery store. When I got it home, I let
>> >> > my wife and SIL put the groceries away.
>> >> > A couple of days later, I noticed the kimchi in the cupboard, and
>> >> > it says on the bottle that its perishable and to keep it
>> >> > refrigerated. My SIL says she'll try it. My wife says she wont,
>> >> > and Im all askeert. So I think Ill chuck this one and buy
>> >> > another. Next time, theyll know to refrigerate this particular
>> >> > product. I came so close to trying kimchi for the first time. I
>> >> > would have bought hot for myself, but...
>> >> >
>> >> > leo
>> >>
>> >> I'd eat it. Refrigerate it first because it'll taste better cold -
>> >> less pungent. Basically, here's a couple of styles of Kim chee -
>> >> Korean and Hawaiian style. The Korean style will typically have a
>> >> bright red look to it and is fermented. The Hawaiian style will have
>> >> a cleaner look and will not be fermented. It will also be less spicy.
>> >> People that love Korean food will probably not care for Hawaiian kim
>> >> chee. OTOH, it might be just perfect for people that have never tried
>> >> kimchi before.
>> >>
>> >> I was raised on Hawaiian kim chee but these days I prefer the Korean
>> >> style - it's more hardcore.
>> >
>> >Hawaiian kimchee is basically Japanese kimchee.
>>
>> *grabs the popcorn*
>
>I'm glad that you brought that up. I regret to inform you that the show has been canceled due to the covid-19 troubles. It'll have to be rescheduled to a later date - my guess until the spring of 2021. Sorry folks, we're not offering refunds for this fiasco. Better luck next time. ??

Damn!

dsi1 wrote:

> On Sunday, May 10, 2020 at 2:37:48 PM UTC-10, Bruce wrote:
> > On Sun, 10 May 2020 19:34:33 -0500, "cshenk" >
> > wrote:
> >
> > > dsi1 wrote:
> > >
> > >> On Friday, May 8, 2020 at 4:18:51 PM UTC-10, Leo wrote:
> > >> > In the interest of expanding my moldy old horizons, I bought a
> > 14 >> > ounce plastic container of mild Nasoya kimchi from the
> > refrigerated >> > vegetable section at the grocery store. When I
> > got it home, I let >> > my wife and SIL put the groceries away.
> > >> > A couple of days later, I noticed the kimchi in the cupboard,
> > and >> > it says on the bottle that its perishable and to keep it
> > >> > refrigerated. My SIL says she'll try it. My wife says she
> > wont, >> > and Im all askeert. So I think Ill chuck this one
> > and buy >> > another. Next time, theyll know to refrigerate this
> > particular >> > product. I came so close to trying kimchi for the
> > first time. I >> > would have bought hot for myself, but...
> > >> >
> > >> > leo
> > >>
> > >> I'd eat it. Refrigerate it first because it'll taste better cold
> > - >> less pungent. Basically, here's a couple of styles of Kim chee
> > - >> Korean and Hawaiian style. The Korean style will typically
> > have a >> bright red look to it and is fermented. The Hawaiian
> > style will have >> a cleaner look and will not be fermented. It
> > will also be less spicy. >> People that love Korean food will
> > probably not care for Hawaiian kim >> chee. OTOH, it might be just
> > perfect for people that have never tried >> kimchi before.
> > >>
> > >> I was raised on Hawaiian kim chee but these days I prefer the
> > Korean >> style - it's more hardcore.
> > >
> > > Hawaiian kimchee is basically Japanese kimchee.
> >
> > *grabs the popcorn*
>
> I'm glad that you brought that up. I regret to inform you that the
> show has been canceled due to the covid-19 troubles. It'll have to be
> rescheduled to a later date - my guess until the spring of 2021.
> Sorry folks, we're not offering refunds for this fiasco. Better luck
> next time. �😼

Nothing wrong with Hawaiian Kimchee, it's just that it's roots come
from Japan. You learned it on an island 1/3 roughly, Japanese.

On Friday, May 8, 2020 at 10:18:51 PM UTC-4, Leo wrote:
> In the interest of expanding my moldy old horizons, I bought a 14 ounce
> plastic container of mild Nasoya kimchi from the refrigerated vegetable
> section at the grocery store. When I got it home, I let my wife and SIL put
> the groceries away.
> A couple of days later, I noticed the kimchi in the cupboard, and it says
> on the bottle that its perishable and to keep it refrigerated. My SIL
> says she'll try it. My wife says she wont, and Im all askeert.
> So I think Ill chuck this one and buy another. Next time, theyll know
> to refrigerate this particular product.
> I came so close to trying kimchi for the first time. I would have bought
> hot for myself, but...
>
> leo

A couple days? I might have eaten it anyway. It was fermented at or near
room temperature before it was refrigerated.

Why would your wife and SIL put something that was cold to the touch
into the cupboard?

Cindy Hamilton

On Sat, 9 May 2020 02:42:10 -0700 (PDT), Cindy Hamilton
> wrote:

>On Friday, May 8, 2020 at 10:18:51 PM UTC-4, Leo wrote:
>> In the interest of expanding my moldy old horizons, I bought a 14 ounce
>> plastic container of mild Nasoya kimchi from the refrigerated vegetable
>> section at the grocery store. When I got it home, I let my wife and SIL put
>> the groceries away.
>> A couple of days later, I noticed the kimchi in the cupboard, and it says
>> on the bottle that its perishable and to keep it refrigerated. My SIL
>> says she'll try it. My wife says she wont, and Im all askeert.
>> So I think Ill chuck this one and buy another. Next time, theyll know
>> to refrigerate this particular product.
>> I came so close to trying kimchi for the first time. I would have bought
>> hot for myself, but...
>>
>> leo
>
>A couple days? I might have eaten it anyway. It was fermented at or near
>room temperature before it was refrigerated.
>
>Why would your wife and SIL put something that was cold to the touch
>into the cupboard?

Maybe he had to track 100 miles through the desert to get from
supermarket to home and it wasn't cold to the touch anymore.

On Fri, 08 May 2020 19:18:46 -0700, Leo >
wrote:

>In the interest of expanding my moldy old horizons, I bought a 14 ounce
>plastic container of mild Nasoya kimchi from the refrigerated vegetable
>section at the grocery store. When I got it home, I let my wife and SIL put
>the groceries away.
>A couple of days later, I noticed the kimchi in the cupboard, and it says
>on the bottle that it’s perishable and to keep it refrigerated. My SIL
>says she'll try it. My wife says she won’t, and I’m all askeert.
>So I think I’ll chuck this one and buy another. Next time, they’ll know
>to refrigerate this particular product.
>I came so close to trying kimchi for the first time. I would have bought
>hot for myself, but...
>
>leo

It won't spoil in a couple of days at room temperature, kimchi would
only ferment a bit more, same as fermented sour pickles. I'd place
that kimchi back in the fridge to chill, I find fermented pickles
nicer when chilled, a bit crisper. There is no exact time for
fermenting vegetables at room temperature, all depends on ones
preference... some recipes for kimchi say to let it ferment at room
temperature for a year. I ferment cucumbers all the time and prefer
half sours; a shorter time at room temperature yields a crisper more
mild pickle. I ferment cabbage too but not for too long at room
temperature as I prefer what's called "New Kraut", mild and crisp....
for new kraut slice the cabbage into finer shreds.
I don't care for the spicy hotness of kimchi, but I do like kraut with
caraway seeds (Bavarian style). A good brand of kraut is Silver
Floss; sold in jars and plastic bags refrigerated and in cans.

On Fri, 08 May 2020 19:18:46 -0700, Leo >
wrote:

>In the interest of expanding my moldy old horizons, I bought a 14 ounce
>plastic container of mild Nasoya kimchi from the refrigerated vegetable
>section at the grocery store. When I got it home, I let my wife and SIL put
>the groceries away.
>A couple of days later, I noticed the kimchi in the cupboard, and it says
>on the bottle that it’s perishable and to keep it refrigerated. My SIL
>says she'll try it. My wife says she won’t, and I’m all askeert.
>So I think I’ll chuck this one and buy another. Next time, they’ll know
>to refrigerate this particular product.
>I came so close to trying kimchi for the first time. I would have bought
>hot for myself, but...
>
>leo


Just for future reference, warm kimchi will NOT go bad. The purpose of
keeping it refrigerated is so that the probiotics will not produce
gasses causing smells or problems if left unopened for long periods of
time.
It is so easy to make kimchi. I make like 4 large jars every few
months or as needed. I always keep some available. I have had kimchi
that sat on my shelf for weeks, then put it in the fridge and ran out
of room moved it back to the shelf then back to the fridge. Then I ate
some and it tasted exactly as it should have. If I were you I would
not ever buy the store bought crap because it is most likely injected
with all kinds of chemicals. Kimchi is wonderful when you make it. All
you need is a big bowl, water, salt, and napa cabbage. You can add
various other herbs like ginger and green onions but plain kimchi is
wonderful.

--

____/~~~sine qua non~~~\____

Leo wrote:

> In the interest of expanding my moldy old horizons, I bought a 14
> ounce plastic container of mild Nasoya kimchi from the refrigerated
> vegetable section at the grocery store. When I got it home, I let my
> wife and SIL put the groceries away.
> A couple of days later, I noticed the kimchi in the cupboard, and it
> says on the bottle that its perishable and to keep it refrigerated.
> My SIL says she'll try it. My wife says she wont, and Im all
> askeert. So I think Ill chuck this one and buy another. Next time,
> theyll know to refrigerate this particular product.
> I came so close to trying kimchi for the first time. I would have
> bought hot for myself, but...
>
> leo

LOL, I have a fresh batch of Kimchee going. Mine is radish, daikon,
carrot and Nappa cabbage. It's not going to be fermented nor will it
be super hot. It's a small batch of only 3 cups or so.

1/2 cup each then an added 1/2 cup cabbage of the bottoms. 1TB salt
and lots of water in a 6 cup container. Let sit for at least 4 hours.
Drain then *lightly rinse* (we like it salty). Add 1/2 ts red korean
pepper flakes and mix then add Kochujang to desired levels and mix.
Refridgerate what you didnt eat right away. ;-)

cshenk wrote:

> LOL, I have a fresh batch of Kimchee going. Mine is radish, daikon,
> carrot and Nappa cabbage. It's not going to be fermented nor will it
> be super hot. It's a small batch of only 3 cups or so.
>
> 1/2 cup each then an added 1/2 cup cabbage of the bottoms. 1TB salt
> and lots of water in a 6 cup container. Let sit for at least 4 hours.
> Drain then *lightly rinse* (we like it salty). Add 1/2 ts red korean
> pepper flakes and mix then add Kochujang to desired levels and mix.
> Refridgerate what you didnt eat right away. ;-)

Thanks for posting that...saved in my recipe folder.
I might give that a try someday.

On Tue, 12 May 2020 14:46:48 -0500, Sqwertz >
wrote:

>On Fri, 08 May 2020 19:18:46 -0700, Leo wrote:
>
>> In the interest of expanding my moldy old horizons, I bought a 14 ounce
>> plastic container of mild Nasoya kimchi from the refrigerated vegetable
>> section at the grocery store. When I got it home, I let my wife and SIL put
>> the groceries away.
>> A couple of days later, I noticed the kimchi in the cupboard, and it says
>> on the bottle that its perishable and to keep it refrigerated. My SIL
>> says she'll try it. My wife says she wont, and Im all askeert.
>> So I think Ill chuck this one and buy another. Next time, theyll know
>> to refrigerate this particular product.
>> I came so close to trying kimchi for the first time. I would have bought
>> hot for myself, but...
>
>Well? Did you eat it?

No, he had to march to Las Vegas.