I say I love Korean food, but mostly it's kimchi. I could and have
eaten this every meal for days. And, of course, bulgogi, but not so
much. Fish.

On the other hand, hummous, falafel, pickles, pita, feta, olives,
za'atar.

And from this continent, corn meal, peppers, the occasional dead cow
or pig parts.

Any ideas on the kinchi/hummous front? My Ukranian backround doesn't
help, I am tempted to put sour cream on everything.


My garlic problem is probabably not ethinc but psychotic. I put some
in apple pie . Trying to figure how to infuse the coffee .

M

bulka wrote:

> I say I love Korean food, but mostly it's kimchi. I could and have
> eaten this every meal for days. And, of course, bulgogi, but not so
> much. Fish.
>
> On the other hand, hummous, falafel, pickles, pita, feta, olives,
> za'atar.
>
> And from this continent, corn meal, peppers, the occasional dead cow
> or pig parts.
>
> Any ideas on the kinchi/hummous front? My Ukranian backround doesn't
> help, I am tempted to put sour cream on everything.

What you've cited as "Med" food actually seems to be Lebanese, since it
doesn't contain any items from Morocco, Spain, southern France, or Italy. So
what I get from your post is that you're trying to find a way to fit kimchee
(but not Korean food in general) into a Lebanese meal. If that's correct,
then I have some ideas, but I'll wait for you to either confirm that I'm
correct or clarify exactly what you mean.

Bob

On Aug 31, 12:10 am, "Bob Terwilliger" >
wrote:
> bulka wrote:
> > I say I love Korean food, but mostly it's kimchi. I could and have
> > eaten this every meal for days. And, of course, bulgogi, but not so
> > much. Fish.
>
> > On the other hand, hummous, falafel, pickles, pita, feta, olives,
> > za'atar.
>
> > And from this continent, corn meal, peppers, the occasional dead cow
> > or pig parts.
>
> > Any ideas on the kinchi/hummous front? My Ukranian backround doesn't
> > help, I am tempted to put sour cream on everything.
>
> What you've cited as "Med" food actually seems to be Lebanese, since it
> doesn't contain any items from Morocco, Spain, southern France, or Italy. So
> what I get from your post is that you're trying to find a way to fit kimchee
> (but not Korean food in general) into a Lebanese meal. If that's correct,
> then I have some ideas, but I'll wait for you to either confirm that I'm
> correct or clarify exactly what you mean.
>
> Bob

Bob -

Well, yeah. Ideas about Lebanese kimchi would be great. Mostly, was
just thinking of some of my favorite foods, and how they seem
incompatable. Maybe I'm having a failure of imagination.

bulka

On Sun, 31 Aug 2008 15:12:39 -0700 (PDT), bulka wrote:

> On Aug 31, 12:10 am, "Bob Terwilliger" >
> wrote:
>> bulka wrote:
>>> I say I love Korean food, but mostly it's kimchi. I could and have
>>> eaten this every meal for days. And, of course, bulgogi, but not so
>>> much. Fish.
>>
>>> On the other hand, hummous, falafel, pickles, pita, feta, olives,
>>> za'atar.
>>
>>> And from this continent, corn meal, peppers, the occasional dead cow
>>> or pig parts.
>>
>>> Any ideas on the kinchi/hummous front? My Ukranian backround doesn't
>>> help, I am tempted to put sour cream on everything.
>>
>> What you've cited as "Med" food actually seems to be Lebanese, since it
>> doesn't contain any items from Morocco, Spain, southern France, or Italy. So
>> what I get from your post is that you're trying to find a way to fit kimchee
>> (but not Korean food in general) into a Lebanese meal. If that's correct,
>> then I have some ideas, but I'll wait for you to either confirm that I'm
>> correct or clarify exactly what you mean.
>>
>> Bob
>
> Bob -
>
> Well, yeah. Ideas about Lebanese kimchi would be great. Mostly, was
> just thinking of some of my favorite foods, and how they seem
> incompatable. Maybe I'm having a failure of imagination.
>
> bulka

if you like kimchi, i don't see why you couldn't have it on the side with
nearly anything, except maybe cream-based dishes.

your pal,
blake

On Sep 1, 2:27 pm, blake murphy > wrote:
> On Sun, 31 Aug 2008 15:12:39 -0700 (PDT), bulka wrote:
> > On Aug 31, 12:10 am, "Bob Terwilliger" >
> > wrote:
> >> bulka wrote:
> >>> I say I love Korean food, but mostly it's kimchi. I could and have
> >>> eaten this every meal for days. And, of course, bulgogi, but not so
> >>> much. Fish.
>
> >>> On the other hand, hummous, falafel, pickles, pita, feta, olives,
> >>> za'atar.
>
> >>> And from this continent, corn meal, peppers, the occasional dead cow
> >>> or pig parts.
>
> >>> Any ideas on the kinchi/hummous front? My Ukranian backround doesn't
> >>> help, I am tempted to put sour cream on everything.
>
> >> What you've cited as "Med" food actually seems to be Lebanese, since it
> >> doesn't contain any items from Morocco, Spain, southern France, or Italy. So
> >> what I get from your post is that you're trying to find a way to fit kimchee
> >> (but not Korean food in general) into a Lebanese meal. If that's correct,
> >> then I have some ideas, but I'll wait for you to either confirm that I'm
> >> correct or clarify exactly what you mean.
>
> >> Bob
>
> > Bob -
>
> > Well, yeah. Ideas about Lebanese kimchi would be great. Mostly, was
> > just thinking of some of my favorite foods, and how they seem
> > incompatable. Maybe I'm having a failure of imagination.
>
> > bulka
>
> if you like kimchi, i don't see why you couldn't have it on the side with
> nearly anything, except maybe cream-based dishes.
>
> your pal,
> blake

I can imagine, and have even eaten something similar at an odd multi-
ethic diner in Chicago, a corn tortilla, a layer of hummous, a dose of
kimchi and then topped with sour cream.

Lots of my favorites, but no, not together. Separate but equal
doesn't work in school, but sometimes it does on the plate.

Kimchi is different form arab pickle. Closer, but still very
different from saurkraut. Closest maybe to a chutney? Too big a
flavor to play politely with others.

Maybe I'lll still do Korean one day, Arab (Lebanese?) another, pierogi
and galumpki the next. Maybe send out for American food - pizza.

m