SPLIT TOPIC: kimchi eating contest

Subject: Re: Kimchi eating contest is a really bad idea

Carnivore wrote: [quote=Lala54]I have never posted here, but I really felt I had to warn you guys to not have a kimchi eating contests. <snip>It is a laxative and you will be very very unhappy if you eat too much of it.

Welcome to the site!

I've eaten a 16 oz jar of kimchi in one sitting and although what I like to call "afterburn" is a reality, it's not as dire as you're suggesting.

I'm with Carnivore; thanks for the words of warning, Lala54, but my I have more than a cast-iron stomach, I have a lead-lined G.I. system, which processed more than its share of kimchi in one sitting. Is that a good thing? Dunno. But it's a tasty thing!

I decided to Wiki Kimchi, assuming Wiki is a verb at this point. Here are some highlights:

Early forms of kimchi consisted mainly of salted greens, as chili peppers were not available in Korea until introduced by Portuguese traders coming from Japan in the 16th century.

Kimchi has been cited by Health Magazine as one of the world's five "healthiest foods", with the claim that it is rich in vitamins, aids digestion, and may even prevent cancer.

However...

In a June 2005 study of gastric cancer risk, South Korean researchers uncovered a 50% higher risk of stomach cancer among heavy consumers of kimchi, and suggested high kimchi consumption may be responsible for the fact that rates of gastric cancer in Korea and Japan are 10 times higher than in the United States.

South Korea imports more kimchi than it exports, with most imported kimchi coming from China.

Don't remember this:

In U.S. slang, "kimchi" is occasionally used in the phrase "in deep kimchi", a euphemism for "in trouble". This phrase is particularly common in the U.S. military community, which has had a presence in South Korea since the Korean War.[5] It briefly gained prominence when it was used during the 2000 U.S. presidential campaign

When taking photographs, South Koreans often say the word "kimchi" in much the same way English speakers would use the word "cheese".

Kimchi juice is often shared between a bride and groom before a wedding

Medusa wrote:

This looks like it might be the citation "Kimchi and soybean pastes are risk factors of gastric cancer. Nan HM, et al. World J Gastroenterol. 2005 Jun 7;11(21):3175-81." Anyone want to read it carefully and given an opinion?

why not just start a thread asking whether the PSFC should carry the stuff, and let nature take its course.... :twisted: :twisted:

I'd be down to enter a kimchi eating contest. I was a member of the IFOCE but I never entered a contest because there are so few non-meat contests. Always wanted to enter the matzo ball contest, but it was always out of town. Sounds like fun. The thing is, you really gotta go to Koreatown restaurants or markets to get the really good stuff.

pitu wrote: [quote=sweet tea][quote=Medusa]

This looks like it might be the citation "Kimchi and soybean pastes are risk factors of gastric cancer. Nan HM, et al. World J Gastroenterol. 2005 Jun 7;11(21):3175-81." Anyone want to read it carefully and given an opinion?

why not just start a thread asking whether the PSFC should carry the stuff, and let nature take its course.... :twisted: :twisted:

above the tofu, next to the fresh saurkraut

Have you tried that kimchi? Is it good? I like cabbage kimchi, but I'd really prefer to buy radish kimchi.

BigGuy wrote: Last night I asked Wok & Roll (my new fave) to make beef & bok choi. Sorry, no bok choi but you can have "green vegetable". I tried it and it was pretty good. Kinda thick fibrous stems with spinachy leaves. I have a lot of unidentified vegetables in my life after moving to NYC.

Maybe they used Swiss Chard (my all time favorite veggie) and if so I am definitely going to try them.

on the cancer topic, I seem to recall one of my DR buddies simplistically explaining the whole stomach cancer v. colon cancer thing as pickling v. meat. or something. I obviously wasn't paying attention, beyond thinking "gosh, I eat a lot of asian food and a lot of american food. I guess I'm just gonna die" or something.

BigGuy wrote: So I guess the fast track to death is a Carneviento pork chop sandwich followed by a quart of kimchi daily.

Maybe I won't make it to Happy Hour this week after all!!! :shock: :shock: :shock:

pitu wrote:
I was at Hong Kong Market in Sunset Park (61st and 8th Ave)
They have REALLY GOOD prepared foods in their tofu case, and a butcher onsite...

This is my favorite place to shop in Brooklyn for all the food I can't get locally or at psfc.

"Medusa" wrote: [quote="sweet tea"][quote=Medusa]
I was at Hong Kong Market in Sunset Park (61st and 8th Ave)
They have REALLY GOOD prepared foods in their tofu case, and a butcher onsite...

This is good info. Is it easy to park around there? Or is a subway or bus nearby?

Medusa wrote: [quote=pitu]I was at Hong Kong Market in Sunset Park (61st and 8th Ave)
They have REALLY GOOD prepared foods in their tofu case, and a butcher onsite...

This is good info. Is it easy to park around there? Or is a subway or bus nearby?

N train to 8th Ave puts you right there.
AND they have a parking lot - tiny and full on the weekends, but their very own little lot. Sunset Park's Chinatown is soooo worth the trip.


edited to fix the quotes...what is up with quotes these days?

pitu wrote:
I was at Hong Kong Market in Sunset Park (61st and 8th Ave)
They have REALLY GOOD prepared foods in their tofu case, and a butcher onsite.

[quote=doctorj]
This is my favorite place to shop in Brooklyn for all the food I can't get locally or at psfc.

Me too!...
what do you get there?


Where do I start... Chinese broccoli is king of the green leafy/stalky vegetables but I've never seen it in PH/PS; there they have all manner of varieties. Also fresh Chinese mushrooms are divine; that's reason enough for the trip. We stock up on different kinds of frozen dumplings and sweet and savory buns. I'm partial to lup chong (slightly sweet duck/port salami thing) and anything with black sesame or red bean or lotus paste, especially those 1-2" oblate spheroids with a red bean center and a chewy green tea flavored rice gel exterior lightly dusted with icing sugar. Yum. And we get all manner of sauces there when we run out (have to have a large bottle of sweet chili, tom yum, shrimp paste, hoisin, fish, and oyster on hand at all times). Ingredients for making fresh cold Vietnamese spring rolls like the papers, rice noodles, and the right kind of mint leaves. Coconut bread at the checkout if it looks fresh. And if I buy something new that I have no idea what it is each time I go there, I'll never run out of culinary adventures.

For transport, it's a good distance to cycle, and between the park, the edge of the cemetary, and the bike paths on the other side it's relatively placid by NY standards.

pitu wrote: doctorj (or anyone else)

do you know anything about the green peppercorns on the stalk in brine, from Indonesia? I got 'em, worked 'em into a spicy stir fry for lunch (strong peppery tingle) but I'm wondering what they're *really* for . . .

That's a new one by me. Sounds great. Never heard of leaving the stalk on, but why not? After all, salted/pickled caper berries are nice with the stalks too. Preserving the unripe berries in brine is to keep the color and much of the flavor (lest they go black) and maybe the stalk helps hold in the goodness too. So I guess you just use them in any Indonesian-style dish that calls for green peppercorns. Or wherever green pepper is warranted which seems to be lots of places lately. Yum.