Comments on: You don’t say

By: sewing

sewing — Sat, 05 May 2007 17:30:14 +0000

Oh yuck, raw fish in the middle of the Korean summer?

By: railwaycharm

railwaycharm — Sat, 05 May 2007 05:49:04 +0000

sewing: As the weather and water get warmer, lay off of the mul-gogi Whey.

By: sumo294

sumo294 — Sat, 05 May 2007 03:18:16 +0000

Nice post Andy, I remember my old Ben but never thought to apply him to modern Korea. You got me thinking there. I know people are tired of the Norks but I wondered how much calories they are throwing away making soju up there because my gut tells me they are making batches of the stuff.

By: Wedge

Wedge — Fri, 04 May 2007 05:59:43 +0000

#3: Two things: Wort (pre-beer) gets boiled long anough to kill any bad microbes and pathogens cannot exist in fermented beverages due to a low pH level. Thus, the popularity of beer throughout much of history as a safe beverage. In fact, the Mayflower was supposed to land at New York but because of a drastic shortage of beer (i.e. a safe liquid to drink) they put in at Plymouth. Thus endeth today’s beer lesson.

By: sewing

sewing — Fri, 04 May 2007 02:38:06 +0000

Grumpy–judging by the Wikipedia article, would it have been from the freshwater fish specifically?

And what do you mean by “beer and soju are boiled in the process”? Is that a reply to pyotr (#3)?

By: Grumpy

Grumpy — Thu, 03 May 2007 23:49:46 +0000

A friend and long time Korea resident died last year of Lung Fluke (http://en.wikipedia.org/wiki/Lung_fluke) and his doctor said is was from eating raw seafood and freshwater fish.

Beer and soju are boiled in the process too.

By: sewing

sewing — Thu, 03 May 2007 14:44:11 +0000

I don’t know about that, but I’m firmly of the belief (or fervent hope — in no way whatsoever should this be construed as medical advice) that the soju I down in copious amounts with raw seafood when in Korea will kill all the bacteria!

By: Pyotr

Pyotr — Thu, 03 May 2007 12:40:35 +0000

So what about beer made with unclean water? Does the yeasr kill the other bugs?

By: Opus

Opus — Thu, 03 May 2007 10:43:37 +0000

One thing we cannot forget is the “fresh” water that our forefathers drank wasn’t at all fresh. There were many water borne diseases that afflicted most people who lived in the new world. It wasn’t until the late 1800’s when sanitation practices were put in place that surface waters were easily drinkable.

Johnny Appleseed was famous for planting apple trees not for eating the fruit but for making cider which was a substitute for water just like ale. (http://en.wikipedia.org/wiki/Johnny_appleseed)

That said:

814 calories from rice is just over 4 cups of my miguk rice, a pack of ramen (no budae chigae or cheese for you), a half a bottle of soju, a slice of bacon and about two ounces of pork and that is almost half your intake.

Add the other bottle of soju you “missed” on the survey, the two Hite that went along with lunch and, the two with dinner the savory side dishes for your meat, and the mandatory cup of mix coffee after each meal and you’ve met your quota.

By: Global Voices Online » South Korea: Calories and eating culture

Global Voices Online » South Korea: Calories and eating culture — Thu, 03 May 2007 09:36:49 +0000

[...] Jackson from Marmot’s Hole blogs about foods and calories statistic of 30s and 40s. For Korean man, soju is the second source of energy. Share [...]