Archive for January, 2008
That’s right, “you got served!” j/k. I can’t believe I actually watched the show…I guess it’s a guilty pleasure, like the audition rejects on American Idol. Kaba Modern certainly stood out from the rest. There was no booty shaking or sex appeal over substance. Good job kids!
I see some Expression in their routines, same with the Jabbawockeez.
Los Angeles has everything. You don’t have to go too far to be in another country or out of your way to eat something ethnic. It’s a bigger melting pot than New York City and the food here is 10 times better. Not only do we have the beaches, Disneyland, Hollywood, and Koreatown, we have access to snow that do not cap our palm trees.
My Balcony/Backyard
The greatest thing about living on some hills and by the ocean, all the smog gets pushed towards inland.
My Front Yard
And next weekend I’ll be…
China’s ugly side takes it to a whole new level of playing dirty.
In China, it is not uncommon for people to resort to rough justice rather than wait for the ponderous progress of the law. In 2007, the president of an affiliate of Samsung Electronics in Weihai, Shandong was attacked by two men in the restroom of a Japanese restaurant. He had his hand cut off when he resisted. After the incident, Samsung Electronics strongly protested to the local government, which led to a police investigation. It turned out that the mastermind of the attack was a former company cafeteria contractor, whose service had been rejected by the company due to low quality of the food. The contractor had hired thugs in northeastern China to retaliate…
Organized gangs extort money from small Korean businesses such as restaurants, saunas and beauty parlors, as well as bigger enterprises. A South Korean businessman, who runs a restaurant in Qingyang District, Qingdao said, “Members of Haksewui or organized gangs extort a certain amount of money from us every month. They often come and eat without paying. It’s much more difficult to do business here than in Korea.”Blackmail is common.
Late last year, a 42-year-old South Korean owner of a food factory in Pingdao killed himself because he had been unable to withstand threats and harrassment by local residents, who demanded a toll for the road leading to the main gate of the factory.(chosun)
And it’s not just foreigners who get their hands chopped off.
Lu Ling, the general manager of the China Construction Fifth Engineering Bureau Nanjing company, has been sacked along with Li Zhenghui, the deputy production manager of the company and Zhao Guohua, the project manager. Zhao’s certification in project management has also been revoked, according to Yangtze Evening Newspaper.
The China Construction Fifth Engineering Bureau will be driven out of Nanjing, the city’s government announced at a press conference on Monday.
Wang Chao, a Sichuan Province migrant worker and also one of the foremen of the company, went to the project department on January 16 with another worker, He Lin, to check on another foreman, He Chenbo, who had been detained by the company when asking for unpaid wages on behalf of 2,000 migrant workers.
They were chased by a group of gangsters with swords and spears as soon as they appeared, a previous report said, citing He Lin.
One of the gangsters chopped off Wang’s left hand with a sword after he saw Wang taking out his mobile phone, according to He Lin, who ran faster than Wang and was not wounded. (shanghaidaily)
At least in Korea, rotten employers have their victims get deported. Not even China’s market of executing criminals for profit seems to put enough fear into those looking to harm others.
The Olympics in China should be fun especially with the great air quality there.
…and punch a Westboro Baptist moron in the face. As far as I’m concerned, “God Hates” Stupid People…and every last one of these douchebags should be spade and neutered so they don’t spread their dumb genes.
I’m not really a Barak Obama guy. I don’t like how the Democrats are pecking at each other like old married hens. They are almost as bad as the Republicans who are cannibalizing each other, excluding Ron Paul of course. If you want to support Obama, you can go check out that event.
The funny thing about Korean food in general, all you really need is red chili paste or flakes and you can make anything. Add it as an ingredient and it’ll make the food seem Korean no matter what’s in it, whether it be chocolate, durian fruit, or coconut crab. Even if you don’t know how to cook Korean food, you can improvise and pretty much figure out what’s in it just by looking and tasting it.
So, haemul tang is pretty much like gamja tang. It’s the same thing, the only difference is that you use fish stock and ….well, fish. I prefer monk fish, which used to be the poor man’s lobster…even though lobster used to be considered the poor man’s big mac. It’s just a great meaty fish.
Ingredients:
2.5 lbs of Monk Fish with the bones still on or separated by the fish monger. You’ll need it for the fish stock and if you want to keep the head, you can if it’s still attached, but it’s one ugly mother….
1 tlbsp of ginger, chopped up.
4 cloves of Garlic, chopped up.
2-3 tlbsp of Red Chili Paste
1 small Korea Radish, peeled and sliced up into medallions.
2 bushels of chrysanthemum leaves
1 medium size spud if you want, I prefer it since the starchiness thickens the soup. Peel and slice it up like the Korean radish.
1 Jalapeño Pepper
2 stock leeks sliced up.
Half a block of tofu, sliced up.
2 Pots
With one of the pots, put some water into it and fill it halfway up. Next, place it on the stove and let it boil.
Since I have no formal culinary training, separating the monk fish from it’s bones was hard as hell. Not only did I almost gag touching the slimy leathery skin, the membrane would just not separate easily. So be very careful, when you use a knife to slice through. From what I figured out by trial, just cut along the bone to separate the flesh from it. Good luck if you didn’t ask the fish monger to do it for you.
Once you finally manage to get all the meat off, cut them into chunks, place them into a non-metallic bowl, cover it up, and set it in the fridge. The stuff leftover, like the skin and bones, put them into the boiling water and let it simmer. This will be your fish stock and will take about 30 minutes to come together.
In the mean time, you can start preparing the other ingredients. Clean, slice them up, and put them away for later use. With the jalapeño, cut it in half and take out the seeds. You don’t need the extra heat, unless you want it. The sliced medallions, put them into cold water so they don’t brown up.
With the 2nd pot, heat up some oil and start sweating the garlic and ginger. Once you get a nice aroma, add the sliced leeks and let it soften up. Once the leeks start to get translucent, using a measuring cup, start pouring the fish stock into the 2nd pot. Add about 3-4 cups and just in case, have an extra bowl around to take soup out it if it starts to boil over. After it starts to boil, lower the heat and let it simmer while you add the red chili paste, jalapeño, potato, and radish slices. Once the potato and radish start to soften up, add one bushel of chopped chrysanthemum leaves, the monk fish, and tofu.
At this point, it should not take too long for the fish to cook and just before you serve it, add the 2nd bushel of chrysanthemum. Pair it up with some white rice and soju and you got yourself a meal!
You know what’s great about old news? It’s something new to people who had no idea it existed and it becomes a discovery, like hidden treasure. I knew of Ken Oak Band from Kollaboration, but I never listened to them before last week. Then by simply learning more about them, I read there was a third member who left the band a few years ago.
