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nukeday
Joined: 13 May 2010
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 Posted: Thu Feb 10, 2011 7:43 pm Post subject: |
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i dont know, man, those broths are looking pretty beige to me! although i'm not sure how much better gray is.
but now it's not the color, but the fat content? How about spinach dip? All that healthy green spinach!
ketchup is bright red, so at least we got that in common with korean food colors.
what was the point of this again? |
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Steelrails
Joined: 12 Mar 2009
Location: Earth, Solar System
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| Posted: Thu Feb 10, 2011 7:56 pm Post subject: |
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| nukeday wrote: |
i dont know, man, those broths are looking pretty beige to me! although i'm not sure how much better gray is.
but now it's not the color, but the fat content? How about spinach dip? All that healthy green spinach!
ketchup is bright red, so at least we got that in common with korean food colors.
what was the point of this again? |
"Yellow Food" as defined by Econ teacher is the kind of stuff you see in a typical High School cafeteria or on people's plates at Applebee's, a Diner, or TGIF's. That yellow coloring is primarily due to the fat content. That's what is meant by the "yellow" in yellow food. A big part of that yellow comes either from breading or dairy.
The concept was easy enough for a room full of disinterested High Schoolers to get and agree with. |
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nukeday
Joined: 13 May 2010
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| Posted: Thu Feb 10, 2011 7:59 pm Post subject: |
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I see. It seems that I didn't subscribe to whichever journal high school Econ teacher was published in, nor do I agree with disinterested high schoolers.
Here's what I found by googling yellow food:
http://www.fluorescentyellowfoodday.com/homepg/fyfdindex.html |
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Steelrails
Joined: 12 Mar 2009
Location: Earth, Solar System
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| Posted: Thu Feb 10, 2011 8:56 pm Post subject: |
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When I originally posted the yellow food bit I thought it was pretty obvious that I was referring to the fried, egged, cheesed, buttered stuff that gets served in a cafeteria or at an Applebee's, and if not in the original post, at least in subsequent ones. I should have explicitly written it out though I guess.
The concept was simple enough. When people refer to "eating your greens" they understand that tomatoes and onions are part of that. It means eating your vegetables.
But go walk through a US school cafeteria and you'll see what I mean. It's yellow food. Look at what people have on their plate in a Coney Island or Diner or Applebee's or TGIF's or a Family Restaurant. I'd say 80% will be eating "Yellow Food".
Now can we get back to regionalism and how Koreans are "stupid" for not setting up a regulatory board to certify Jeju oranges or Chunju BiBimBap? |
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Hindsight
Joined: 02 Feb 2009
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| Posted: Thu Feb 10, 2011 10:38 pm Post subject: |
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Let's get to the point, Steelrails.
Do you think Korean food has more color than American food?
If so, from this:
Do you think that Korean food is more nutritious than American food because it has more color than American food?
Or:
Do you think that Korean food is more appetizing than American food because it has more color than American food?
O:
Do you think that Korean food is more very delicious than American food because it has more color than American food? |
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Steelrails
Joined: 12 Mar 2009
Location: Earth, Solar System
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| Posted: Thu Feb 10, 2011 11:05 pm Post subject: |
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| Hindsight wrote: |
Let's get to the point, Steelrails.
Do you think Korean food has more color than American food? NO
If so, from this:
Do you think that Korean food is more nutritious than American food because it has more color than American food?
Or:
Do you think that Korean food is more appetizing than American food because it has more color than American food?
O:
Do you think that Korean food is more very delicious than American food because it has more color than American food? |
I would rate both as about equally diverse. I never said that Korean food was more diverse, the whole yellow food thing got brought up because someone tried to hold up American food (and please, lets stick to standard fare consumed by Joe Six-Pack, not HippyMcLibby) as some sort of paragon of diversity.
That and again we got the usual claims of "It's all chili paste".
Saying that American food lacks diversity does not mean that Korean food has diversity. If you'll recall I ranked Korean food as middling- maybe 15th best in the world, regardless its in the second tier.
That being said, which would you rather feed your children- A Korean school cafeteria lunch or an American one? I'd rather they got a Korean one anyday. Of course I'd rather the Korean one had less salt and brown rice instead of white, and I'd pay 1,500 won more a day to take the processed food out, but I do not agree with what's served at home in our cafeterias at all. That is the most undiverse, unhealthy, menu one can imagine from a first-rate country.
Corn is not a vegetable, yet its considered one in the schools
Anyways, this is getting off topic to a degree that even off-topic me is getting weary of. |
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NYC_Gal 2.0
Joined: 10 Dec 2010
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| Posted: Thu Feb 10, 2011 11:14 pm Post subject: |
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Let me preface this with the fact that I like Korean food a lot.
Still, American food has loads of variety BECAUSE it's an immigrant-based culture. There's fusion everything.
Anyway, regions should feel free to take pride in specialties. Sure, they can be recreated elsewhere, but if a place is known for something, it has every right to be proud of it and shout it from the highest rooftops. This is a human trait. |
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chellovek
Joined: 29 Feb 2008
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| Posted: Thu Feb 10, 2011 11:30 pm Post subject: |
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| NYC_Gal 2.0 wrote: |
Let me preface this with the fact that I like Korean food a lot.
Still, American food has loads of variety BECAUSE it's an immigrant-based culture. There's fusion everything.
Anyway, regions should feel free to take pride in specialties. Sure, they can be recreated elsewhere, but if a place is known for something, it has every right to be proud of it and shout it from the highest rooftops. This is a human trait. |
Man, I agree, but I still have qualms about all this calling stuff "American" food. Food invented in America or by an American is American food. For example- potato chips (or crisps as I would call them). Invented in America and therefore is American food. It can be used in scenarios such as the following- "Darling, let's eat American tonight shall we? I'll go buy a bag of potato chips."
Foods brought in from abroad and then modified or fused a little are not American. Indeed, just to make sure I'm not just needling sceptics, it's the same with the British and Indian curries and whatnot. People keep saying it's a national dish of Britain. It isn't, it's a style of Indian cuisine that is popular in Britain. To be classed as British food it would need to have originated in Britain.
Crap school is shutting. I'll carry this on later..if I remember.
......
Hell I don't even really care, but it cheeses me off when food starts getting tangled up with patriotic willy-waving. If the food is good, eat it. The rest is nonesense. |
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Hindsight
Joined: 02 Feb 2009
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| Posted: Thu Feb 10, 2011 11:49 pm Post subject: |
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I'm afraid you've lost me. Can you please clarify two points you made:
Steelrails wrote:
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| I do not agree with what's served at home in our cafeterias at all. That is the most undiverse, unhealthy, menu one can imagine from a first-rate country. |
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| Corn is not a vegetable, yet its considered one in the schools |
I don't know what kind of corn you are used to seeing. There's some corn that's only fit to feed to cattle and hogs. And then there's fresh sweet corn on the cob, steamed or boiled, and served with melted butter and salt. That's the one for me. A bit of advice: don't eat the cob.
Ever play animal, vegetable or mineral? If corn is not a vegetable, what is it?
Here's what Merriam-Webster's Unabridged says:
| Quote: |
Main Entry:2vegetable
Pronunciation:*
Function:noun
Inflected Form:-s
1 a : PLANT 1c � not used technically b : a usually herbaceous plant (as the cabbage, potato, bean, or turnip) that is cultivated for an edible part which is used as a table vegetable
2 : an edible part of a plant (as seeds, leaves, or roots) that is used for human food and usually eaten cooked or raw during the principal part of a meal rather than as a dessert � contrasted with fruit *the tomato though botanically a fruit is usually eaten as a vegetable*
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BTW, did you know that most if not all of the canned sweet corn that Koreans love so much comes from America? But they don't like American food. |
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Hindsight
Joined: 02 Feb 2009
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| Posted: Fri Feb 11, 2011 4:13 am Post subject: |
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I don't mind if someone criticizes America, but I do mind over generalizations, exaggerations and outright falsehoods by someone who obviously does not know what he is talking about.
Steelrails wrote, in answer to my questions about which food, Korean or American, is more colorful, nutritious, appetizing or delicious:
| Quote: |
I would rate both as about equally diverse. |
I did not ask about diversity. Are we dealing with a language problem here? But since Steelrails raised it, to say Korean and American food is equally diverse is one of the most patently absurd statements I have ever seen on Dave's. Any American knows this is so.
I can imagine a Korean exchange student spending a year in a Midwest high school, eating lunch at the school cafeteria and going as a guest to a couple of chain restaurants, and then, as illogical as it might sound, extrapolating from that microscopically small sample, generalizations about the entirety of cuisine in America, that it lacks diversity and is all yellow-brown!
All we ever hear as evidence from Steelrails for his conclusions is obsessive talk about his high school cafeteria and Applebee's. Plus a long list of Korean dishes and the superiority of Korean school lunches. America lacks regional cuisine, he says, you get the same food everywhere.
I post excerpts from a review of a restaurant that serves exclusively Southern cuisine prepared from exclusively Southern ingredients, and Steelrails sneers that it is not typical American food. Well, wasn't that the point, that it is regional food, prepared creatively, going beyond repeating the same traditional recipes over and over, as Korea tends to do.
I post a link to a list of restaurants in Burlington, Vermont showing the wide range of foreign cuisines featured in local restaurants in a small city that would be considered a large village in Korea, and still Steelrails insists that Korea has equal diversity, without any plausible evidence.
I picked Burlington because when I looked at a road atlas years ago it was the most common place names in the country. However, I checked online and found a more thorough list:
http://en.wikipedia.org/wiki/List_of_the_most_common_U.S._place_names
Pick any of these place names, with or without adding the state, and enter it on google with the words restaurant menu or school lunch menu. I suggest this not so much for Americans, who already know the answers, but for the Koreans we all know post on Dave's and have misconceptions about America, especially its food.
I picked Springfield, in honor of The Simpsons, and found this:
http://springfieldpublicschoolsmo.org/foodservice/documents/FebruaryUBUHighSchoolMenu2011.pdf
http://springfieldpublicschoolsmo.org/foodservice/documents/FebruaryShadyDellMenu2011.pdf
Here are the general nutrition guidelines (I hope I do not need to explain the meaning of the word "minimum"):
http://springfieldpublicschoolsmo.org/foodservice/menus.htm
It looks to me like the basic menus for younger kids have less junk like pudding/jello. But most school cafeterias these days provide options going beyond the basic menu. And plenty of kids bring their lunches.
Of course, every school district in the United States is independent, except for things like the national nutrition guidelines. So the food is going to be different everywhere.
I also found these two pages when searching for lunch menus in Springfield:
http://www.allmenus.com/mo/springfield/55052-sakura/menu/lunch/
http://www.allmenus.com/mo/springfield/288538-ocean-zen/menu/lunch/
They sound pretty colorful to me, not to mention diverse.
Here's the overview for Springfield:
http://www.allmenus.com/mo/springfield/browse/
BTW, my favorite chain buffet restaurant is Ryan's. The food is freshly prepared, delicious and there's a wide selection at a very reasonable price. Or at least that was the case the last time I was there. No one is forcing you to eat at a mediocre, over-priced chain restaurant.
http://www.ryans.com/menus/menu-samples
As you can see from just this one Midwest city, there is enormous diversity of dining choices. To make generalizations about food in America that it is all this or that is incredibly ignorant. Yet that is precisely what Steelrails does:
| Quote: |
That is the most undiverse, unhealthy, menu one can imagine from a first-rate country.
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Let me tell you something about the United States of America, Steelrails. You can eat anything you want, even foreign food, and it doesn't make you any less American. Our national identity is not based on eating the same food as everyone else. Americans get bored eating the same food every day, and love to try new dishes and foreign foods.
If you ate unhealthy food in America and did not sample its virtually unlimited diversity, you have absolutely no one to blame but yourself.
Last edited by Hindsight on Fri Feb 11, 2011 4:31 am; edited 1 time in total |
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Menino80
Joined: 10 Jun 2007
Location: Hodor?
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| Posted: Fri Feb 11, 2011 4:28 am Post subject: |
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| chellovek wrote: |
Foods brought in from abroad and then modified or fused a little are not American |
So pasta is not Italian?
Tempura isn't Japanese?
Gochujang isn't Korean?
Al pastor isn't Mexican?
I can understand the desire to equate everything American with blind patriotism but it doesn't hold up to scrutiny |
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chellovek
Joined: 29 Feb 2008
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| Posted: Fri Feb 11, 2011 9:01 am Post subject: |
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| Menino80 wrote: |
| chellovek wrote: |
Foods brought in from abroad and then modified or fused a little are not American |
So pasta is not Italian?
Tempura isn't Japanese?
Gochujang isn't Korean?
Al pastor isn't Mexican?
I can understand the desire to equate everything American with blind patriotism but it doesn't hold up to scrutiny |
Yes, you're supporting my point I believe...
Don't ruin this, I generally agree with and admire your comments on the current events forum. |
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NYC_Gal 2.0
Joined: 10 Dec 2010
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| Posted: Fri Feb 11, 2011 4:07 pm Post subject: |
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| chellovek wrote: |
| NYC_Gal 2.0 wrote: |
Let me preface this with the fact that I like Korean food a lot.
Still, American food has loads of variety BECAUSE it's an immigrant-based culture. There's fusion everything.
Anyway, regions should feel free to take pride in specialties. Sure, they can be recreated elsewhere, but if a place is known for something, it has every right to be proud of it and shout it from the highest rooftops. This is a human trait. |
Man, I agree, but I still have qualms about all this calling stuff "American" food. Food invented in America or by an American is American food. For example- potato chips (or crisps as I would call them). Invented in America and therefore is American food. It can be used in scenarios such as the following- "Darling, let's eat American tonight shall we? I'll go buy a bag of potato chips."
Foods brought in from abroad and then modified or fused a little are not American. Indeed, just to make sure I'm not just needling sceptics, it's the same with the British and Indian curries and whatnot. People keep saying it's a national dish of Britain. It isn't, it's a style of Indian cuisine that is popular in Britain. To be classed as British food it would need to have originated in Britain.
Crap school is shutting. I'll carry this on later..if I remember.
......
Hell I don't even really care, but it cheeses me off when food starts getting tangled up with patriotic willy-waving. If the food is good, eat it. The rest is nonesense. |
6th street, between 1st and 2nd ave in NYC is all curry houses. One of them is known as the English-style one.
Anyway, I had a beige bowl of porridge for breakfast and some brown tea. |
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SteveSteve
Joined: 30 Jul 2010
Location: Republic of Korea
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| Posted: Fri Feb 11, 2011 8:49 pm Post subject: |
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| NYC_Gal 2.0 wrote: |
| chellovek wrote: |
| NYC_Gal 2.0 wrote: |
Let me preface this with the fact that I like Korean food a lot.
Still, American food has loads of variety BECAUSE it's an immigrant-based culture. There's fusion everything.
Anyway, regions should feel free to take pride in specialties. Sure, they can be recreated elsewhere, but if a place is known for something, it has every right to be proud of it and shout it from the highest rooftops. This is a human trait. |
Man, I agree, but I still have qualms about all this calling stuff "American" food. Food invented in America or by an American is American food. For example- potato chips (or crisps as I would call them). Invented in America and therefore is American food. It can be used in scenarios such as the following- "Darling, let's eat American tonight shall we? I'll go buy a bag of potato chips."
Foods brought in from abroad and then modified or fused a little are not American. Indeed, just to make sure I'm not just needling sceptics, it's the same with the British and Indian curries and whatnot. People keep saying it's a national dish of Britain. It isn't, it's a style of Indian cuisine that is popular in Britain. To be classed as British food it would need to have originated in Britain.
Crap school is shutting. I'll carry this on later..if I remember.
......
Hell I don't even really care, but it cheeses me off when food starts getting tangled up with patriotic willy-waving. If the food is good, eat it. The rest is nonesense. |
6th street, between 1st and 2nd ave in NYC is all curry houses. One of them is known as the English-style one.
Anyway, I had a beige bowl of porridge for breakfast and some brown tea. |
I love those curry houses in that area! With all of the crazy Christmas lights and the Indian dudes hustling people to come inside. Super cheap and not too shabby (but not the best Indian I've had in NYC). |
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redaxe
Joined: 01 Dec 2008
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| Posted: Fri Feb 11, 2011 9:30 pm Post subject: |
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| This whole "yellow food" schtick is getting old Steelrails. You're really reaching here. It seems like you're just desperate to find a comeback to non-Korean peoples' common criticism that "all Korean food is red," which on the other hand is actually true with only a handful of exceptions. |
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