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wylde
Joined: 14 Apr 2003
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 Posted: Wed Apr 07, 2004 5:26 am Post subject: |
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| tokki wrote: |
| Also, my point is not that Korean food is clean and western food is dirty. Our food supply is awful. The reply was to that red neck wylde who is not inforemed enough about the food he thinks is so much cleaner just cause its western. |
i had to pull this back up.. makes me laugh... i thought i could let it go but... no..
for starters... i am australian.
korea
my wife is korean and i lived with her family for 4 months before even seeing a western restaurant, other than pizza hut, in those 4 months. i eat everyday in the student cafeteria at my high school and before that i ate everyday in a university cafeteria in gwang ju. my friends wife has cooked food for hankook hospital for the last 8 years i have been to that kitchen and also slept there many times and i have seen how things work...
fish
i have caught and sold seafood wholesale and i have owned a seafood restaurant in which i cooked and sold seafood retail...
i can gaurantee you that when it comes to seafood in australia (apart from the odd slackass) it is controlled as best as physically possible. when it is compared to korean seafood... well, there is no comparison..
beef
i have owned 2 steak and burger restaurants in which i prepared, controlled and cooked beef, pork, chicken and seafood.
all frozen seafood bought in bulk from large suppliers (its much cheaper from these places so that is where 95% of food shops get their stuff) is caught, cut and snap frozen at sea.
i can't say much about big resellers of fast food but i could stand in the butcher shop and watch while he carved fillets off trimmed whole animals and then trimed my cuts from them again.. i watched what went into my sausages and burgers meats.. it was only pure meat, sure, they were shitty cuts but still, they were all cow.
pork i only bought in fillets so i can't say much there and chickens... some whole and some cut... i can't say much about the cuts..
point of this rant was to try to explain to you that our food is like 450 times cleaner than your beloved korean food...
| tokki wrote: |
| The reply was to that red neck wylde who is not inforemed enough about the food he thinks is so much cleaner just cause its western. |
1. i am not a red neck
2. i am far, far from unimforemed
3. i dont think its cleaner cuz its western.. i think its cleaner because korean food is dirty.
| tokki wrote: |
| Americans are nazis |
thats right.. i forgot you said that |
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kidcharlemagne
Joined: 29 Mar 2004
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| Posted: Wed Apr 07, 2004 4:05 pm Post subject: |
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not so sure i can agree with poor service being the reason for korean foods lack of popularity. i've been to many korean restaurants in LA and other locations around the world where the service was perfectly fine.
i'd say the more likely reasons would be:
1: poor translations of the food on the menu
- fermented soy bean stew
- fermented cabbage stew
2: the price - korean restaurants rarely offer cheap items, unlike thai or chinese - the high price of japanese food can at least be defended by their use of raw fish - thus requiring extreme freshness.
3: ambiance - i take business trips with my korean colleagues all over the world and we ALWAYS go to a korean restaurant at least once a day. but i've only seen a couple that were attractive and they were very expensive and in LA. the vast majority seem to think that putting up a couple Korean Air posters will show the true beauty of korea.
i imagine that if a korean restaurant offered a traditional setting (waiters in hanboks, pebble paths leading to enclosed rooms, old paintings (minwha), etc... and a menu that doesn't sound gross, then people would thoroughly enjoy the experience and wouldn't mind paying more for it. |
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komtengi
Joined: 30 Sep 2003
Location: Slummin it up in Haebangchon
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| Posted: Wed Apr 07, 2004 5:24 pm Post subject: |
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| tokki wrote: |
| The problems are with service. The service is not always great, by western standards anyway, cause its a different culture with different ideas about service. Korean restaurants also dont have the trendy decor and food presentation isnt like you would get at a French restaurant. I thinks thats the main reason why it hasnt taken off. |
Thats irrellevant to the food, its just the retards running the restaurants. General rule of thumb, people that immigrate to a western nation and start a Korean restaurant have no idea about running a restaurant. Its usually the only way for them to make money. If a restrauranter established one it would have most of the issues you discussed dealt with |
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Swiss James
Joined: 26 Nov 2003
Location: Shanghai
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| Posted: Wed Apr 07, 2004 5:27 pm Post subject: |
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| Does anyone else spy a gap in the market? |
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Toby
Joined: 15 Jan 2003
Location: Wedded Bliss
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| Posted: Wed Apr 07, 2004 7:27 pm Post subject: |
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| Son Deureo! wrote: |
| kangnamdragon wrote: |
| Toby wrote: |
| Americans are too lazy to cook their own food when they go to a restaurant? |
I think this is a good point. |
I have to call bullshit on this ignorant tripe. In all the time I've been in Korea, I've never seen an American (or anyone else for that matter) complain about having to cook their food at the table. Ever been to an American backyard barbecue? Watch people fighting for their turn at the grill. And what the hell do you think we do when we're in our own kitchens? Sit there and wonder why robots don't do it all for us?
If you actually knew anything at all about America, you'd understand the real reason why tabletop barbecuing will never take off in American restaurants: Liability.
Remember that America is the country where coffee has to be served with a warning label to avoid lawsuits. Can you imagine a restaurant in America with an ajosshi hefting burning coals over the shoulders of customers at their seats and dropping them into their tables? Families with children with fire in the middle of their tables? It's all a big lawsuit waiting to happen, and breaks a ton of fire codes to boot! |
It is only a lawsuit because they want to make it into a lawsuit. It is pathetic what people will do to go to court. But then, how many times do you see hot coals being dropped on customers? NEVER. |
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Tiger Beer
Joined: 07 Feb 2003
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| Posted: Thu Apr 08, 2004 7:10 am Post subject: |
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Its just WAY TOO DAMN EXPENSIVE outside of Korea!!
Saw my first Korean restaurant in Madrid. 4 euros for Kimchi!! 8 euros for kimbab!! Crazy!!
12 euros for kimbab and kimchee which would cost me less than 1 euro in Korea. |
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shawner88
Joined: 01 Feb 2003
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| Posted: Thu Apr 08, 2004 7:19 am Post subject: |
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| Tiger Beer wrote: |
Its just WAY TOO DAMN EXPENSIVE outside of Korea!!
Saw my first Korean restaurant in Madrid. 4 euros for Kimchi!! 8 euros for kimbab!! Crazy!!
12 euros for kimbab and kimchee which would cost me less than 1 euro in Korea. |
Holy crap. It's not nearly that expensive in the states. Even in my obscure city I got a kimchi chigae meal with a lot of side dishes for $10. |
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Swiss James
Joined: 26 Nov 2003
Location: Shanghai
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| Posted: Thu Apr 08, 2004 4:57 pm Post subject: |
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If nothing else, this thread makes me happy to be living where this food is fresh, flavourful, and cheap.
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intergalactic
Joined: 19 May 2003
Location: Brisbane
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| Posted: Thu Apr 08, 2004 5:03 pm Post subject: |
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| komtengi wrote: |
Its just the retards running the restaurants. General rule of thumb, people that immigrate to a western nation and start a Korean restaurant have no idea about running a restaurant. Its usually the only way for them to make money. If a restrauranter established one it would have most of the issues you discussed dealt with |
I have to object to this statement. My m-in-law had a restaurant in Korea before she emigrated. And even if it were true that Korean restaurant owners hadn't had restaurants in Korea before, do you really think Thai, Chinese and Indian immigrants ran successful restaurants before deciding they could do better in the west? Of course it's just a way to make money! For every ethnicity!
Such a silly thing to say, and the 'retards' comment was really not necessary. |
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maxxx_power
Joined: 17 Mar 2003
Location: BWAHAHAHAHA! I'M FREE!!!!!!!
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| Posted: Thu Apr 08, 2004 5:08 pm Post subject: |
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Seriously, with so many foreign restaurant options in the States and elsewhere would you actually choose a Korean one?
Would you choose kimbab over sushi, kalbi over another similar meat dish, or crave kimchee back home? If Korean food is your epicurian delight then I pray for your immortal soul.
The lack of variety and spices here in the cuisine is palate-numbing. I imagine the food will get more imaginative with increased exposure to outside cooking but that is a long way off. Korea could be the "hub of Asian cuisine" by 2240 at the current rate of foreign culture assimilation. |
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Swiss James
Joined: 26 Nov 2003
Location: Shanghai
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| Posted: Thu Apr 08, 2004 6:01 pm Post subject: |
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| Correct me if I'm wrong (oh and I know someone will) but isn't Thai food as reliant on Lemongrass, chili and cocunut as Korean food is on gochu-jang and garlic? |
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kidcharlemagne
Joined: 29 Mar 2004
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| Posted: Thu Apr 08, 2004 6:08 pm Post subject: |
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| does japanese food have any other flavoring besides wasabi and soy sauce? |
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Dr. Buck
Joined: 02 Mar 2003
Location: Land of the Morning Clam
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| Posted: Thu Apr 08, 2004 7:40 pm Post subject: |
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Swiss James--Your weak-minded misinformed posts on this thread are the material of a naive jackass.
You wrote above:
"happy to be living where this food is fresh, flavourful, and cheap."
It isn't cheap. That's a myth. The only stuff that is cheap are processed food--and those usually aren't fresh or flavorful. Keep stuffing your mouth with "fish spam." That's cheap.
But for those of us that want good quality produce, beef, and other sundry items--you have to keep an eye on the budget.
How much are apples in Korea?
How much are they in the USA?
Do some price comparisons via online shopping sites and educate yourself on how much things really cost.
It isn't fresh unless its in season. Fresh foods don't make up much of Korean cuisine--there are many greens--but they are slathered with oils and salts to preserve them. Fresh vegetables and fruits--looks normal, but you also have to consider what created them. Koran soil is hard clay and rock and requires lots of chemical fertilizers, topped off with herbicides and lots of helpings of pesticide.
No longer the quaint image exists of a Korean farmer hoeing his small farm plot--the modern image is of him with a chemical tank strapped to his back and he hoses downthe plants with some nasty poisons.
Flavorful--sure, some things. But mostly it's a mono-flavor, the great red peppery haze that permeates so many dishes.
So Swiss James--keep stuffing your ricehole with cheap rubbery tteok and maybe it will help keep your retard opinions to yourself. |
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Swiss James
Joined: 26 Nov 2003
Location: Shanghai
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| Posted: Thu Apr 08, 2004 7:56 pm Post subject: |
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| Quote: |
| So Swiss James--keep stuffing your ricehole with cheap rubbery tteok and maybe it will help keep your retard opinions to yourself. |
Wow all that hatred and bile from such an innocous post. My opinions on the cost of food are probably swayed by the fact that you can eat what I consider to be a good filling and fresh BBQ meal for, what, 10,000? Kimbap or chamchi kimchi chigae clock in at around 3,500- not a king's ransom.
To be honest I barely look at the cost since my company reimburse me for everything I eat anyway. Enjoy your apples. |
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Son Deureo!
Joined: 30 Apr 2003
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| Posted: Thu Apr 08, 2004 8:11 pm Post subject: |
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| Toby wrote: |
| Son Deureo! wrote: |
| kangnamdragon wrote: |
| Toby wrote: |
| Americans are too lazy to cook their own food when they go to a restaurant? |
I think this is a good point. |
I have to call bullshit on this ignorant tripe. In all the time I've been in Korea, I've never seen an American (or anyone else for that matter) complain about having to cook their food at the table. Ever been to an American backyard barbecue? Watch people fighting for their turn at the grill. And what the hell do you think we do when we're in our own kitchens? Sit there and wonder why robots don't do it all for us?
If you actually knew anything at all about America, you'd understand the real reason why tabletop barbecuing will never take off in American restaurants: Liability.
Remember that America is the country where coffee has to be served with a warning label to avoid lawsuits. Can you imagine a restaurant in America with an ajosshi hefting burning coals over the shoulders of customers at their seats and dropping them into their tables? Families with children with fire in the middle of their tables? It's all a big lawsuit waiting to happen, and breaks a ton of fire codes to boot! |
It is only a lawsuit because they want to make it into a lawsuit. It is pathetic what people will do to go to court. But then, how many times do you see hot coals being dropped on customers? NEVER. |
In case you didn't notice, I am not endorsing American litigiousness. I'm mocking it. I'm not the only American who thinks American obsession with liability is out of control and depriving us of some of the finer pleasures in life, like charcoal tabletop barbecue.
As silly as it may seem though, it is a risk that should make any intelligent business person think twice before trying to open an authentic Korean barbecue restaurant in the U.S.
I can't even begin to imagine what might might have possessed you to think that Americans are so devoid of strength in our forearms that we are incapable of flipping our own meat on a grill. |
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