general question - korean supermarket

Socks said:

just wondering if there is something both good and easy i
should be buying and cooking to take advantage of the
situation?

If they make their own kim-chee on the premises, don't buy
it. If you want kim-chee, buy the regular brands.

"Socks" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

a korean (i think) supermarket (HK Market on Red Hill in
Tustin, CA) opened recently. they have lots of
interesting stuff ... meats sliced thin (are they all for
barbecue?) and some marinated meats (also for barbecue?)
and so on ...

just wondering if there is something both good and easy i
should be buying and cooking to take advantage of the
situation?

i think i'll buy and barbecue some of their marinated
chicken at a minimum.

Asian super markets are fun to browse around in....there's
a lot of them in the San Gabriel Valley...valley
blvd..rosemead on the eastern end to fremont on the
western end...

Harriet & critters

Mark Thorson said:

Socks said:

just wondering if there is something both good and easy
i should be buying and cooking to take advantage of the
situation?

If they make their own kim-chee on the premises, don't buy
it. If you want kim-chee, buy the regular brands.

Because.....?

I like the "little salads" they sell in the fridge section
in plastic tubs...marinated seaweed, etc. I plop a bit of it
over very hot fluffy rice for a snack. I also like the "hot
bean paste" which is sort of like a mildly peppered miso. I
stir that into soups and stews as one of my "secret
ingredients" (I'd tell anyone). It is NOT flaming hot at
all. Korean places around here have big tubs of cheap, firm,
great tofu which I slice and marinate in the fridge until
time for steaming or frying. Also, big bags of soy bean
sprouts, which I cook in a wok with some ginger and garlic
and hot pepper, on such a high heat the sprouted soybean's
yellow bodies are seared brown, throw in a jigger of
shaotsing wine and then throw this into a standard "hot and
sour soup" broth I've simmered with small dice of fried
tofu. However, I hear meateaters get the most fun out of
korean food..... blacksalt

On Mon, 31 May 2004 19:34:15 GMT, Mark Thorson <[email hidden]>

Quoted message said:

Socks said:

just wondering if there is something both good and easy i
should be buying and cooking to take advantage of the
situation?

If they make their own kim-chee on the premises, don't buy
it. If you want kim-chee, buy the regular brands.

Huh? Often the store-made brands are the best. I can't think
of a single exception, come to think of it.

-sw

kalanamak said:

Mark Thorson said:

Socks said:

just wondering if there is something both good and
easy i should be buying and cooking to take advantage
of the situation?

If they make their own kim-chee on the premises, don't
buy it. If you want kim-chee, buy the regular brands.

Because.....?

When a new shipment of cabbage comes in, the old cabbage
becomes kim-chee.

Mark Thorson said:

kalanamak said:

Mark Thorson said:

Socks wrote:

> just wondering if there is something both good and
> easy i should be buying and cooking to take
> advantage of the situation?

If they make their own kim-chee on the premises, don't
buy it. If you want kim-chee, buy the regular brands.

Because.....?

When a new shipment of cabbage comes in, the old cabbage
becomes kim-chee.

And commercial producers do things differently? It's
unlikely the very best cabbage is used for making
commercial kimchi.

On Mon, 31 May 2004 19:46:36 GMT, Mark Thorson <[email hidden]>

Quoted message said:

kalanamak said:

Mark Thorson said:

Socks wrote:

> just wondering if there is something both good and
> easy i should be buying and cooking to take advantage
> of the situation?

If they make their own kim-chee on the premises, don't
buy it. If you want kim-chee, buy the regular brands.

Because.....?

When a new shipment of cabbage comes in, the old cabbage
becomes kim-chee.

Maybe at your store.

-sw

On Mon, 31 May 2004 17:35:00 -0600, Arri London <[email hidden]>

Quoted message said:

Mark Thorson said:

kalanamak said:

Mark Thorson wrote:
>
> Socks wrote:
>
> > just wondering if there is something both good and
> > easy i should be buying and cooking to take
> > advantage of the situation?
>
> If they make their own kim-chee on the premises,
> don't buy it. If you want kim-chee, buy the regular
> brands.

Because.....?

When a new shipment of cabbage comes in, the old cabbage
becomes kim-chee.

And commercial producers do things differently? It's
unlikely the very best cabbage is used for making
commercial kimchi.

I make a lot of kimchi and new cabbage is always the best.
You can't even make a kimchi with older, wilted cabbage. Any
experienced kimchi eater would know you're eating
substandard [cabbage|diakon|cucumber] kimchi. Heck, it
wouldn't even last as long as it does and go bad in as
little as a few weeks.

Sheesh. If you don't know what you're talking about, maybe
you should just keep to yourself.

-sw

Steve Wertz said:

Arri London said:

Mark Thorson said:

kalanamak wrote:

> Mark Thorson wrote:
> >
> > Socks wrote:
> >
> > > just wondering if there is something both good
> > > and easy i should be buying and cooking to take
> > > advantage of the situation?
> >
> > If they make their own kim-chee on the premises,
> > don't buy it. If you want kim-chee, buy the regular
> > brands.
>
> Because.....?

When a new shipment of cabbage comes in, the old
cabbage becomes kim-chee.

And commercial producers do things differently? It's
unlikely the very best cabbage is used for making
commercial kimchi.

I make a lot of kimchi and new cabbage is always the best.

Yes.

You

Quoted message said:

can't even make a kimchi with older, wilted cabbage.

Older cabbage is hardly *always* wilted. You should know
that if you really do make kimchi.

Any

Quoted message said:

experienced kimchi eater would know you're eating
substandard [cabbage|diakon|cucumber] kimchi. Heck, it
wouldn't even last as long as it does and go bad in as
little as a few weeks.

Sheesh. If you don't know what you're talking about, maybe
you should just keep to yourself.

-sw

ROTFL! You are cute indeed. You might take your own advice.

On Wed, 02 Jun 2004 20:10:05 -0600, Arri London <[email hidden]>

Quoted message said:

Steve Wertz said:

Arri London said:

Mark Thorson wrote:
>
> kalanamak wrote:
>
> > Mark Thorson wrote:
> > >
> > > Socks wrote:
> > >
> > > > just wondering if there is something both good
> > > > and easy i should be buying and cooking to take
> > > > advantage of the situation?
> > >
> > > If they make their own kim-chee on the premises,
> > > don't buy it. If you want kim-chee, buy the
> > > regular brands.
> >
> > Because.....?
>
> When a new shipment of cabbage comes in, the old
> cabbage becomes kim-chee.

And commercial producers do things differently? It's
unlikely the very best cabbage is used for making
commercial kimchi.

I make a lot of kimchi and new cabbage is always
the best.

Yes.

You

Quoted message said:

can't even make a kimchi with older, wilted cabbage.

Older cabbage is hardly *always* wilted. You should know
that if you really do make kimchi.

If it's not wilted, then it's still fresh and perfectly
usable for kimchi. I think pretty much everybody here
associates old with wilted when it comes to leafy greens.
You're just being anal now.

Quoted message said:

Quoted message said:

Sheesh. If you don't know what you're talking about,
maybe you should just keep to yourself.

Quoted message said:

ROTFL! You are cute indeed. You might take your own advice.

Heh. Nice try.

You have done nothing to prove me wrong. I guarentee I know
more about kimchi (prooduction and eating) than 99.75% of
the people here, yourself included.

-sw

Quoted message said:

Asian super markets are fun to browse around in....there's
a lot of them in the San Gabriel Valley...valley
blvd..rosemead on the eastern end to fremont on the
western end...

Harriet & critters

I am in the Northeast ( Long Island to be exact) and there
is a great Asian Supermarket nearby. Not only does it have
great selections of Asian foods it also has Latino foods. I
now purchase all my fish and seafoods there. The best part
of the market is the service. After reading the thread about
the Supermarket Clerks, I say thank God for V & T.

The clerks actually speak to you!! They say hello! They pay
attention to the order being rung up instead of carrying on
a conversation with the clerk in the next aisle about last
night's date. Bottles of fish sauce are put in a separate
paper bag before being put in with other items to avoid
breakage. It is a real pleasure to go there. No, I am not am
employee nor do I have any interest except being a very
satisfied customer. American supermarkets should observe the
way customers are treated. Instead of being a chore to go
shopping, it is a pleasure to go there. I have not been any
other Asian markets, only this one.

Florence