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Steelrails
Joined: 12 Mar 2009
Location: Earth, Solar System
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 Posted: Fri Feb 11, 2011 10:03 pm Post subject: |
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| Hindsight wrote: |
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:
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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. |
Nutritionally corn is a starch, like potatoes and wheat.
Duh.
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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: |
I lived in America for 27 years in one of the most diverse cities in the country. My parents are American born and raised and I ate American food as a child. Don't talk to me like I'm a foreigner.
You really didn't get my point did you. The food typical Comstock-born folks eat is pretty undiverse and often yellow.
Now you get to a diverse, upper-middle class liberal city and diversity increases, sometimes in American food, more often it features non-American food.
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| Southern cuisine prepared from exclusively Southern ingredients 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. |
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| 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 didn't say Korea had equal restaurant diversity in terms of foreign restaurants. I said that standard Korean food is about as diverse as standard American food.
No, your Indian or Ethiopian restaurant is not American food and does not count towards American food's diversity.
You seem to not be getting my point. Which was that someone came on here talking about how diverse American food, which I interpreted to mean the food normally consumed by average Americans.
The other part was that the idea of Koreans attributing certain traits to certain regions is not stupid and is a standard practice around the world.
To some people all whiskey tastes the same. Other people are highly sensitive to the taste. Just because you think all Korean food tastes the same based does not mean it is so.
Again we're talking food, not restaurants.
Do you know the difference between the two words? Do you know the difference between American food and an ethnic restaurant in America?
You're comparing Korean food to American restaurants.
By your logic, Korean food is diverse because it has French, Brazilian, Mexican, American, Indian, Turkish, etc. restaurants.
I wouldn't feed my kid that junk. That menu proves my point about the utter disgrace that American school cafeterias are. Did you notice on how many days the main course offered was something breaded and fried? And the days it wasn't is was usually smothered in cheese or gravy. That menu is not diverse at all. Asian day is a bunch of fried garbage, except for the Teriyaki chicken.
The things says "Healthy Breakfast Choices Everyday" and offers Breakfast Burritos, Cinnamon Rolls, Ham, Egg & Cheese Bagels, French Toast w/Sausage, and Pancakes. Broccoli with Cheese is not a vegetable. 
For lunch, gee, should I have my kid eat the Spirit Burger or the Popcorn chicken on a roll? Vegetables soaked in industrial butter? Celery w/ Peanut Butter? Good Grief. On the elementary menu they try to pass of starches as vegetables. Not including the starches, on 12 days the vegetable is served wither with Ranch dressing. 2 more days the vegetable is served in cheese.
Korean public school lunch is great because meat is not the primary part of the meal. It's always as a side or mixed into the soup. Now it fails with the white rice and the salt content, but it sure beats the cafeteria back home. Give me and my kids soup, a small thing of rice, two small pieces of fish, seaweed, apples, cucumbers, and kimchi anyday over that menu you showed me.
The problem with American school cafeterias is the business influence. School menus are set up in a manner that offers what kids want- unhealthy junk, which means the school will keep on ordering from the food supplier. At my HS we had Domino's Pizza in our cafeteria. I'm sorry but that should not be in a cafeteria. Why was Domino's there? Because the world headquarters of Domino's Pizza is based in our fair city and they have the leverage to be allowed into the schools so they can turn a big profit off of the kids. In fact, I suspect that our school offered deliberately bad choices so the kids would subsist on pizza.
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| This whole "yellow food" schtick is getting old Steelrails. You're really reaching here. |
Look at the menus he provided. The elementary school one has yellow food 28 out of 30 days. How many main dishes are cheesed, breaded or fried?
Heck on the 10th of February at the elementary school they offer Ham & Cheese sandwiches AND Broccoli & Cheese in the same meal.
Diversity? I count 3 meals, possibly 4 (ravioli is unspecified) out of 19 that don't feature meat as the main course on the elementary menu.
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| "all Korean food is red," which on the other hand is actually true with only a handful of exceptions. |
Main courses at my school this week: Monday - 떡만두국 (White), Tuesday - 카레라이스 (Yellow), Wed. - 추어탕 (Red), Thursday - 해물미역국 (Green), Friday - 잡채밥 (Black)
Next week: Monday - 들깨시래기국 (Green-Yellow) Tuesday - 비빔밥 (Most certainly Red) Wed. - 대구탕 (Red) Thursday - 순두부찌개 (Red), Friday - 해물떡국 (White)
Now from my count that makes 6 non-red vs. 4 red. These are standard Korean foods. I think we can consider cafeteria menus as reflective of "normal" food.
And as for diversity, how about diversity of types vegetables and meats? Which menu do you think is more diverse, the Korean cafeteria one or the American one?
The American one offers Beef, Pork, Turkey, Chicken, and Shrimp. Anyone care to wager that that's all the Korean one is limited to? (minus the Turkey of course, substituted with Duck) I think the Korean menu could double that- Crab, Clam, Squid, Octopus, Snails, Prawns, Conch, Quail, and possibly more.
Not counting salad (Iceberg lettuce has little nutritional value) you get green vegetables on 4 days out of the month. I think It would take a Korean school cafeteria a week to break that. There are 5 different vegetables served in the American cafeteria- Lettuce, Tomatoes, Carrots (I presume that's what's in the salad), broccoli, and green beans. I can get more than 5 different vegetables in a single bowl of soup at my school's cafeteria.
Last edited by Steelrails on Fri Feb 11, 2011 10:46 pm; edited 1 time in total |
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NYC_Gal 2.0
Joined: 10 Dec 2010
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| Posted: Fri Feb 11, 2011 10:23 pm Post subject: |
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Breakfast burritos are healthy. Egg, salsa, tortilla, and cheese. How is this bad for you? Sure, cheese isn't the best, but it's not bad in moderation. The same goes for broccoli with cheese. Vegetable + cheese = not eating a vegetable? Cheese negates the vegetable?
That menu featured fresh fruit, spinach, peanut butter and celery, sweet potatoes, carrots, green beans, as well as the meatier options. That's hardly crap.
Anyway, I think you should start a new thread, because the original topic is about regional specialties.
In conclusion: bagels and pizza are usually the best in NYC.  |
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Steelrails
Joined: 12 Mar 2009
Location: Earth, Solar System
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| Posted: Fri Feb 11, 2011 11:14 pm Post subject: |
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| NYC_Gal 2.0 wrote: |
Breakfast burritos are healthy. Egg, salsa, tortilla, and cheese. How is this bad for you? Sure, cheese isn't the best, but it's not bad in moderation. The same goes for broccoli with cheese. Vegetable + cheese = not eating a vegetable? Cheese negates the vegetable?
That menu featured fresh fruit, spinach, peanut butter and celery, sweet potatoes, carrots, green beans, as well as the meatier options. That's hardly crap.
Anyway, I think you should start a new thread, because the original topic is about regional specialties.
In conclusion: bagels and pizza are usually the best in NYC. |
NYC may have perfected it, but Detroit brought it to the masses- Domino's & Little Caesar's.
Wait, that's not something to be proud of at all. Those pizzas are terrible.
Never been to NYC so I can't speak from experience.
It's not quite regionalism but one thing I believe in is that the best American-Chinese food is prepared by Mexicans.
As for the off-topic stuff, Drowning stuff in processed cheese or Ranch kinda defeats the purpose of promoting healthy options, which vegetables symbolize. So yeah, its a vegetable in name, but not in spirit. A little silly, I know.
The H.S. menu was a little better, still way too much fried or cheesed food. But the elementary one was absolutely appalling. Elementary school is a critical time to prevent obesity.
In High School kids are such garbage disposals and balls of metabolism that it doesn't really matter. I don't remember anyone getting dramatically fatter through the course of High School. The meals were atrocious and all yellow food though, so while it may not have hurt, it didn't help. Still it was a bad setup for college and the Freshman Fifteen.
The good thing is at college a lot of people in the States get really food conscious and dramatically change their diets, but a lot still stick to Pizza, Burgers, and Jimmy John's as a healthy option. It took me 3 years into college before I got over the whole burgers n fries everyday thing. My parents did lay a good base though for me to return to. It took being subjected to the horrors of a pizza store to become a pescatarian and finally going from fat to chubby.
Can't wait for the school year to end and ordering that lamb.... |
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NYC_Gal 2.0
Joined: 10 Dec 2010
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| Posted: Sat Feb 12, 2011 2:56 am Post subject: |
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Those pizzas are terrible, which is why I stand by claiming that NYC has the best pizza.
I like sundubu, and eat it here in Incheon, but there's a village in Gangwando (I forget the name but it's near Sokcho) that's famous for its sundubu, and I've gone a few times and the stuff is amazing.
Regions have every right to brag about specialties.
What are you going to make with the lamb? |
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Steelrails
Joined: 12 Mar 2009
Location: Earth, Solar System
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| Posted: Sun Feb 13, 2011 5:57 am Post subject: |
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| NYC_Gal 2.0 wrote: |
Those pizzas are terrible, which is why I stand by claiming that NYC has the best pizza.
I like sundubu, and eat it here in Incheon, but there's a village in Gangwando (I forget the name but it's near Sokcho) that's famous for its sundubu, and I've gone a few times and the stuff is amazing.
Regions have every right to brag about specialties.
What are you going to make with the lamb? |
There's the rub....
I could play it safe and throw it in my slow cooker...
or I could get a little adventurous and try and make some Lamb Tomato-Yogurt Curry, but then I'd have to order a lot of ingredients...
Decisions decisions...
On topic, I stand by Jeju oranges. |
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NYC_Gal 2.0
Joined: 10 Dec 2010
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| Posted: Sun Feb 13, 2011 6:47 am Post subject: |
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I haven't tried them yet. I should do. Are they thick or thin skinned oranges? I ask, because I lost a fight to a thick skinned orange the other day and my thumb nail is not happy with the result.
I'd say do the slow cooker, but order more ingredients AND more lamb |
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TheUrbanMyth
Joined: 28 Jan 2003
Location: Retired
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| Posted: Mon Feb 14, 2011 8:07 am Post subject: |
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| redaxe wrote: |
| 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. |
So you can provide us a list of "all" Korean foods which proves your claim that "all Korean food is red....with only a handful of exceptions"?
Yes or No?
If Yes where's the list?
If No then why should we believe a thing you say about it? |
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