A Running Commentary: Eats
~
2003.10.08 23:48 KST (EST + 13 hrs): Suwon, Republic of Korea
I've neglected (or elected, you choose) to write anything for the past few days: issues with money -- and the availability thereof mine, establishing myself comfortably, accessing e-mail and just taking the time to find my overall groove.
Things are going relatively well. In response to my first mass e-mail communication (From the flat Earth's edge, pt 1.0.), many respondents enquired about a variety of topics. Let me respond generally.
i. Food:
Yes, I'm eating well. The food is original, tasty and plentiful. Of course, as anywhere, there are dishes to which I'm clinging more than others.
Let's start with Korean barbecue. When you order Korean food it usually comes with almost a dozen side dishes consisting of fish cakes, pickled cabbage, sweet cucumber salad and shredded beef. Other sides may include sauteed, raw calamari with onions and other vegetables. Most dishes are accompanied by a spicy red sauce. Spicy meat, seafood or vegetable soups are also the norm.
As meat (pork, beef, fish, seafood, etc) is normally the primary dish -- cooked on a grill, in the centre of your table -- your main ingredient is virtually surrounded by smaller dishes of vegetables (corn, peas), kimchi (spicy cabbage), soup/broth, boiled sweet potatoes, dumplings, rice mixtures, raw vegetables and sometimes even halfed garlic cloves. The list is lengthy and every restaurant serves it's own version of accompanying side dishes.
Interestingly, meals are often photographed and posted on the storefront or in the menu. When meals are a shared one (e.g., Korean barbecue), prices and volume vary according to the number of persons consuming.
Although just a brief glimpse of one meal, Korean dining remains creative by constantly piqueing one's curiosity.
Snacking is also the norm, here. Children and adults alike are incessantly nibbling on something. Streets are littered with stalls selling deep-fried everything; from shrimp and pork and sausages to pastries, ramen noodles (many flavours/sizes/lengths) and kimbop (like California rolls). Similarly, fruit and vegetable stalls abound, and corner stores sell every type of sugared treat imaginable. Children do not go without, I assure you.
(I'm getting rather tired now -- it's 2 a.m. here -- so I'll let you all digest that and keep you salivating for more tall tales of life on this side of the planet).
Stay tuned, amigas and chicos, there'll be more to come from your friendly, neighbourhood Esstar.
Czech it.
S*
Fave current track(s): "Break Me Gently" - Doves
Current read(s) in progress: "The Dharma Bums" - Jack Kerouac
2003.10.08 23:48 KST (EST + 13 hrs): Suwon, Republic of Korea
I've neglected (or elected, you choose) to write anything for the past few days: issues with money -- and the availability thereof mine, establishing myself comfortably, accessing e-mail and just taking the time to find my overall groove.
Things are going relatively well. In response to my first mass e-mail communication (From the flat Earth's edge, pt 1.0.), many respondents enquired about a variety of topics. Let me respond generally.
i. Food:
Yes, I'm eating well. The food is original, tasty and plentiful. Of course, as anywhere, there are dishes to which I'm clinging more than others.
Let's start with Korean barbecue. When you order Korean food it usually comes with almost a dozen side dishes consisting of fish cakes, pickled cabbage, sweet cucumber salad and shredded beef. Other sides may include sauteed, raw calamari with onions and other vegetables. Most dishes are accompanied by a spicy red sauce. Spicy meat, seafood or vegetable soups are also the norm.
As meat (pork, beef, fish, seafood, etc) is normally the primary dish -- cooked on a grill, in the centre of your table -- your main ingredient is virtually surrounded by smaller dishes of vegetables (corn, peas), kimchi (spicy cabbage), soup/broth, boiled sweet potatoes, dumplings, rice mixtures, raw vegetables and sometimes even halfed garlic cloves. The list is lengthy and every restaurant serves it's own version of accompanying side dishes.
Interestingly, meals are often photographed and posted on the storefront or in the menu. When meals are a shared one (e.g., Korean barbecue), prices and volume vary according to the number of persons consuming.
Although just a brief glimpse of one meal, Korean dining remains creative by constantly piqueing one's curiosity.
Snacking is also the norm, here. Children and adults alike are incessantly nibbling on something. Streets are littered with stalls selling deep-fried everything; from shrimp and pork and sausages to pastries, ramen noodles (many flavours/sizes/lengths) and kimbop (like California rolls). Similarly, fruit and vegetable stalls abound, and corner stores sell every type of sugared treat imaginable. Children do not go without, I assure you.
(I'm getting rather tired now -- it's 2 a.m. here -- so I'll let you all digest that and keep you salivating for more tall tales of life on this side of the planet).
Stay tuned, amigas and chicos, there'll be more to come from your friendly, neighbourhood Esstar.
Czech it.
S*
Fave current track(s): "Break Me Gently" - Doves
Current read(s) in progress: "The Dharma Bums" - Jack Kerouac
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