[Photograph: Andrew Siddons] Fried dough and fermented cabbage aren't two things that usually join forces, except maybe in South Korea where my friend spotted this kimchi donut. It's one of five "ethnic" flavors that Dunkin' Donuts launched (they also made a yogurt-filled one in Greece and soy-filled one in Japan). Technically there's no hole, so they're calling them kimchi croquettes. File this under: potentially genius or a vile, gag reflex-inducing mistake. Related Snapshots from South Korea: Pon de Ring Doughnuts from Mister Donut New Burger/Doughnut Creations from Mosdo in Japan Paula Deen on Her Bacon, Doughnut, and Fried Egg Burger...
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Here's a photo. The Google translation is priceless: "I've got to rub it evenly."...
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The U.S. beef ban over mad cow disease concerns may have been lifted in South Korea last month, but how does it look when even officials aren't willing to eat imported beef on TV? When the free trade agreement (FTA) talks between South Korea and the U.S. were under way in 2006, Trade Minister Kim [Jong-hoon] ― who was the chief negotiator ― said he was willing to eat imported U.S. beef "as a citizen." But he declined to reply whether he would eat the beef on TV. Later, Kim expressed uneasiness about journalists' questions on food safety and test eating.[Assistant U.S. Trade Representative] Wendy Cutler, who was the chief negotiator for the U.S., was also noncommittal on the eating...
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Photograph from Superlocal on Flickr This fine specimen of street food, the "tornado potato" or, if you prefer, the "tortato," was spotted on the streets of Seoul, South Korea. They can also be found in Japan....
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How ripe and spicy is that kimchi in a jar? The South Korean Ministry of Agriculture has proposed a scale for ranking kimchi spiciness—mild, slightly hot, moderately hot, very hot, and extremely hot. It also includes a three-level scale of "ripeness," depending on the degree of fermentation. Local manufacturers are encouraged to adopt the standards, which are aimed at promoting exports and may fall under regulation in the future. For the record, I like my kimchi "very hot" and "fermented." Photograph by Nagyman on Flickr...
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Three Little Pigs, Busan by cfarivar on Flickr I am fascinated by the blissed out expression on these pigs' faces, hopefully a reflection of the way they lived and died though that's probably wishful thinking on my part....
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