I've brought my own before. Nobody said anything. Is bringing your
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

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!

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

"Italy Anonymous Remailer" > wrote in message =
...
> > I've brought my own before. Nobody said anything. Is bringing your
>=20
> > own chopsticks considered extremely strange in Asian restaurants?
>=20
> > Yeah, in light of the above, I think that everybody should do it - =

>=20
> > not to mention that little experiment that the Japanese girl
>=20
> > conducted, putting disposable chopsticks into the fish tank - and =20
>=20
> > then the fish died!
>=20
>=20
>=20
> I'm so concerned about this that I'm going to start bringing ALL of my =

>=20
> own cooking and eating utensils to the restaurants I go to. Maybe =
even
>=20
> my own raw ingredients except that I get those at the market and who=20
>=20
> knows WHAT they are doing to my food before I buy it.
>=20

LOL. Of course you could just cook at home then.

futureworlds wrote:

> 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

futureworlds wrote:

> 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

In article > , werewolf
> 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.

--
"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.

"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.

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

In article >, werewolf
> 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!

--
"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.

Gerry > wrote in message > ...
> In article >, Gerry
> > 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

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).

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

In article >, werewolf
> wrote:

> 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.

--
"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.

werewolf wrote:

> 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

In article >, Dan
Logcher > wrote:

> > 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?

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.

--
"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.

> 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.


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

Gerry - Have you tried Pho Republic in Anaheim? I read about it on the
Asian food board, he

http://groups.google.com/groups?hl=e...ing.google.com.


ww

In article >, werewolf
> wrote:

> > 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.

--
"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.

In article >, werewolf
> wrote:

> Gerry - Have you tried Pho Republic in Anaheim? I read about it on the
> Asian food board, he
>
>
> <http://groups.google.com/groups?hl=en&lr=&ie=UTF-8&group=alt.food.asian&selm=b30fdf1e.0410021836.11 b394a7%40posting.google.com>

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...

--
"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.

Gerry > wrote in message > ...
> In article >, werewolf
> > wrote:
>
> > Gerry - Have you tried Pho Republic in Anaheim? I read about it on the
> > Asian food board, he
> >
> >
> > <http://groups.google.com/groups?hl=en&lr=&ie=UTF-8&group=alt.food.asian&selm=b30fdf1e.0410021836.11 b394a7%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

> 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 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

"werewolf" > wrote in message =
om...
> > I'm guessing that street is Garden Grove
>=20
>=20
> Yes.=20
>=20
>=20
>=20
> >=20
> > > 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.
> >=20
> > 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.
>=20
>=20
>=20
> 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?
>=20
>=20

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

Kim chee -

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

In article >, werewolf
> wrote:

> > 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.

--
"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.

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.

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

werewolf 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.

I'd try it once. No worse than eating duckies or bunnies, and I've
had both of those.

--
Dan

In article >, werewolf
> 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...

--
"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.

"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!

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.

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.




ww

"I'd try it once. No worse than eating duckies or bunnies, and I've
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

werewolf wrote:
> "I'd try it once. No worse than eating duckies or bunnies, and I've
> 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!

That could be, probably is, PETA propaganda. I'm not saying it's not
dog, but PETA tends to fabricate reports like this.

--
Dan

In article >, werewolf
> wrote:

> "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.

--
"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.

In article >, werewolf
> wrote:

> "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.

--
"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.

"...but not because of
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

"...but not because of
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

In article >, werewolf
> wrote:

> "...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.]

--
"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.

In article >, werewolf
> wrote:

> "...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.]

--
"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.

In article >, via
Userbeam Remailer > 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...

--
"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.

In article >, via
Userbeam Remailer > 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...

--
"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.

Some good points about animal brutality in the US. And dog-eating is
supposed to be illegal even in South Korea.

You might not want to buy diamonds, not because of a brutal Nat Geo
story, but because diamonds are actually a very common mineral (I have
a video showing huge hills of diamonds being shoveled by bulldozers)
whose expensive price is totally manipulated by the international
diamond cartel.

Kudos to the 3 Stooge expert, whoever he is! (Where did that post come
from, anyway? I don't really understand how this forum works.) The
Stooges rule! My favorite episode, I think, is the one where Curly
becomes an unbeatable boxer whenever he hears the "pop goes the
weasel" tune!

The derivation of that old tune, by the way, is something of a
mystery. There are various theories.

But this is supposed to be a sushi forum, yes?



ww

via Userbeam Remailer 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.

I love that one! I'm cracking up just thinking about it.

--
Dan

via Userbeam Remailer 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.

I love that one! I'm cracking up just thinking about it.

--
Dan

In article >, werewolf
> wrote:

> The derivation of that old tune, by the way, is something of a
> mystery. There are various theories.
>
> But this is supposed to be a sushi forum, yes?

It is, as if you and I give a damn. I woke up about 4 days ago sayin,
"Hey, where the hell did 'Pop Goes the Weasel' come from?"

--
"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.