Korean Job Discussion Forums

[katydid]

I went shopping last night, and needed some mayonnaise for the tuna fish I bought. Now, I could have bought a 300 gram squeeze bottle, a 500 gram squeeze bottle, a giant tub or the stuff, and so on. Right next to all of this, though, were bottles of STRAWBERRY flavored mayonnaise, KIWI flavored mayonnaise and BANANA mayonnaise! Ew.
Is this someone's great idea for how to get kids to eat their mayonnaise? I never thought there'd be a demand for such a thing. The saleslady told me the mayonnaises tasted good, but she can keep them all to herself. Yuck. With the exception of maybe a fruit salad, I can't see anyone wanting to eat a strawberry-flavored tuna sandwich or have a kiwi and egg salad....

[Dr. Buck]

Just chalk that one up to one of the most abused and trite cliches in the Korean food world: "fusion."

Just another name to call bad cooking by talentless hacks that call themselves chefs or cooks who think they are being creative, but are rather exercising poor skills in fine taste: "Today, how about we mix gochujang and blueberry muffins?! Fusion food!!! Quick, call the newspaper and have them write up my newly invented fusion dish!"

By the way, what's the difference between "Gold" mayonaise and "Fresh" mayonaise?

[katydid]

Gojuchang blueberry muffins! I'd laugh but I'm afraid I'd spew at the same time.

I'm going to watch that lady on Food TV very closely from now on. You know the one I am talking about...she has a really round face, always wears one of those paper hats, and though it is supposedly HER cooking show, she just watches other people do the work for her? I bet she is responsible for this strange mayonnaise....I just know it.

[Corporal]

Mind you, it's not just Koreans who invent this stuff, I remember seeing purple and green ketchup last time I was back in Canada. Now THAT'S wrong.

[The Great Wall of Whiner]

[peppermint]

I got challenged to a blindfolded taste test of those ketchups. I couldn't tell the difference.
Still can't bring myself to eat green ketchup on my fries tho.

[Sliver]

And.. If you want a reality check on what good food is watch Jamie Oliver (The naked chef). Unfortunately even though I have an oven I can't buy even half of the ingredients here to cook even one of his mouth watering dishes.

The way I see it the problem with the fusion resturants starts with the quality of the ingredients available in Korea. Fresh herbs, quality meats and variety in beans, cheese, vegetables etc are simply not available here.

Ohh woe is me

[Dan]

um, i know it'd be great to lay the blame on korea, but strawberry mayo, cream cheese does not originate from korea :/

[Tiberious aka Sparkles]

[Gord]

Years ago I had a restaurant "who would make any milkshake" make me a jalapeno milkshake. You drink it, it was cold. You stop, you mouth gets hot. Drink more to cool down, stop and it heats up. A vicious cycle. I dubbed it "the cold fusion milkshake".

This act was overseen by a Korean businessman who returned to Korea with this idea of combining to radically different foods and labelled the process "fusion".

So, ya... sorry about that. All my fault. True story.

[GlowStickGirl]

I'm not sure if you know, but flavored mayo is sold back in the states as well. I hardly believe it's something koreans came up with... Don't think it's really fair to jump to the conclusion that a ridiculous culinary invention should be immediately attributed to the koreans just for the very fact that it's sold here.

[Blue Flower]

[Sliver]

Never had but there is plenty of her on the web.

Yes she does look pretty and the recipies seem a little healthier than Jamie Oliver's. Unfortunately there is no vod etc of her to get a chance to see her in action.

Thanks for the tip though BF and I will look at some her recipies now.

[katydid]

[katydid]