i wouldnt eat tilapia for so long after i got back from se asia trips. Theyd raie the damn things in drainage ponds and I never knew that. Once I found out I quit eating the damn things. Then I found the tilapia hatcheries in Australia , South America and US and Mexico have created these big field size fish ponds and the fish are raised more like other farmed fish where the feces are vacuumd out.
Not a big fan of Kimchi (Korean salted and fermented veggies - typically Napa cabbage or Korean radishes) There’s a spice or two that’s unfamiliar to most Western palates but I’ve tried it enough to know it’s not for me. I like many other ethnic or exotic dishes but this one is not pleasant, to say the least.
Anyone fancy it? Very traditional and many Koreans consider it their Seoul food.
@Ragman,
I liked it when I was in country. The way I liked it, was when it had a slight sweetness like adding salt to sweet dough. When kimch'i got too "aromatic" like an old paper mill Id avoid it unless it was a small portion served with some kind of savory sauce or rice vinegar with the berries(Forgot the name)
@farmerman,
Umm ok. I’m a firm believer when in a foreign land to try the local favorite dishes ( exceptions being wiggly creepy crawly critters. I’d beg off if offered kimchi but if served with alcohol who knows what might happen?!
Piggybacking on farmer’s tilapia observation, I’ve become serious about avoiding farmed fish—not just in grocery stores. I adore good sushi, and I will pay a good price for the art/science of a chef who knows how to select a quality fish, cut it, and design a tasty presentation, man.
I feel disapproval when two sushi shops within close proximity have such a vast gulf in their product.
I know the best shop in my town, zeroed in on the highest quality shop within a 30 mile area of a segment of the Bay Area in California, so I fight sushi snobbery as best I can. A daily battle.
All that self-aggrandizement to say: farmed salmon has made an appearance in the middling sushi shops and only the most discriminating chefs are paying practically double for the fresh wild caught salmon. The price is coming down
to the customer, and on my budget, I can no longer afford safe sushi.
There are a couple of good rolls I can request that don’t require salmon. 🧐
Plus, wanting to budget for travel, I’m trying to shift my weekly expenditures toward much less costly Colombian (yum), Mexican. I still wonder where they get their shrimp, but settle for clean shrimp poop chutes. Love Vietnamese!
Casting around for affordable safe restaurant food. I’ll be reading.
As far as disliked food types, I avoid pasta and cheese. I haven’t eaten Italian in years.
@Ragman,
Ragman wrote:
Ragman wrote:
... and many Koreans consider it their Seoul food.
<Cricket noise >
(You did get a groan from me.... if it matters).
Speaking of crickets, I have tried them in Mexico.
Chapulines are fried with chili pepper and served with lime. I didn't care for them.
@Ragman,
A fellow teacher in California brought kimchee every other day and always apologized for the odor.
It looked horrifying. One day, on my own away from school, I had to finally try it.
I just don’t understand.
@Lash,
well, eating saur kraut is sorta on the same track. Fermenting low pH foods will always (especially cole plants) will always release the sulfur compounds that smell like a paper mill's pulping operations. I think thats musch of the point in kimchee. Except when they make the daikon "pickle"
