Comments for FatManSeoul http://www.fatmanseoul.com seoul food for people who love to eat Fri, 08 Jan 2010 02:06:46 +0000 http://wordpress.org/?v=2.9.1 hourly 1 Comment on Oops! by Jaim http://www.fatmanseoul.com/2009/11/10/oops/comment-page-1/#comment-8540 Jaim Fri, 08 Jan 2010 02:06:46 +0000 http://www.fatmanseoul.com/2009/11/10/oops/#comment-8540 Come back FMS! I'm getting far too much work done with you and KoreaSparkle down! Save me from my productivity! Come back FMS! I’m getting far too much work done with you and KoreaSparkle down! Save me from my productivity!

]]> Comment on “Sacred Cows Make the Best Hamburgers” by joanne http://www.fatmanseoul.com/2008/09/30/sacred-cows-make-the-best-hamburgers/comment-page-1/#comment-7823 joanne Fri, 16 Oct 2009 01:30:23 +0000 http://www.fatmanseoul.com/?p=408#comment-7823 Hey, how much was the dessert buffet there? Do they always have it? Hey, how much was the dessert buffet there? Do they always have it?

]]> Comment on Goodbye, Gourmet! by Jaim http://www.fatmanseoul.com/2009/10/06/goodbye-gourmet/comment-page-1/#comment-7602 Jaim Thu, 08 Oct 2009 09:54:48 +0000 http://www.fatmanseoul.com/?p=1330#comment-7602 The brand name will still carry some weight on TV, but alas, it just won't be the same. The brand name will still carry some weight on TV, but alas, it just won’t be the same.

]]> Comment on Are We Eating at the Same Place? by The Bobster http://www.fatmanseoul.com/2009/09/10/are-we-eating-at-the-same-place/comment-page-1/#comment-7539 The Bobster Tue, 06 Oct 2009 12:16:57 +0000 http://www.fatmanseoul.com/?p=1266#comment-7539 "anybody tried casa loca in yeoido?" I have, twice. Should be mroe often since they're close enough I can walk there, but the prices ... It's worth the money, though. Everyone should try it, I think but for most it couldn't be an every weekend thing. The spouse and I shared one entree (a plate of enchiladas, I think) and an appetizer, that all except beer and some juice and we dropped about 60K won on the way out. They don't use lard, for those who like that. But, nothing comes from a can, and all the produce is organically at a farm owned by the restaurant. Salsa and guacamole made fresh on the premises, of course. http://www.casaloca.co.kr/storeinfo/yeouido.asp “anybody tried casa loca in yeoido?”

I have, twice. Should be mroe often since they’re close enough I can walk there, but the prices …

It’s worth the money, though. Everyone should try it, I think but for most it couldn’t be an every weekend thing. The spouse and I shared one entree (a plate of enchiladas, I think) and an appetizer, that all except beer and some juice and we dropped about 60K won on the way out.

They don’t use lard, for those who like that. But, nothing comes from a can, and all the produce is organically at a farm owned by the restaurant. Salsa and guacamole made fresh on the premises, of course.

http://www.casaloca.co.kr/storeinfo/yeouido.asp

]]> Comment on Would you like an amuse-bouche? by fatmanseoul http://www.fatmanseoul.com/2009/10/05/would-you-like-an-amuse-bouche/comment-page-1/#comment-7525 fatmanseoul Tue, 06 Oct 2009 08:16:55 +0000 http://www.fatmanseoul.com/?p=1325#comment-7525 Disgruntled former Keebler elves. Disgruntled former Keebler elves.

]]> Comment on Would you like an amuse-bouche? by kiss my kimchi http://www.fatmanseoul.com/2009/10/05/would-you-like-an-amuse-bouche/comment-page-1/#comment-7523 kiss my kimchi Tue, 06 Oct 2009 05:50:56 +0000 http://www.fatmanseoul.com/?p=1325#comment-7523 Thanks for the plug! I've been meaning to ask you to, do you use some kind of program to get the korean translation of your posts to appear or are your korean skills just that damn good? If so kudos! If not, whats the name of that program? :-) Thanks for the plug! I’ve been meaning to ask you to, do you use some kind of program to get the korean translation of your posts to appear or are your korean skills just that damn good? If so kudos! If not, whats the name of that program?
:-)

]]> Comment on Happy Chuseok and a Guide to Charye by fatmanseoul http://www.fatmanseoul.com/2009/10/03/happy-chuseok-and-a-guide-to-charye/comment-page-1/#comment-7516 fatmanseoul Mon, 05 Oct 2009 08:47:03 +0000 http://www.fatmanseoul.com/?p=1317#comment-7516 It's not usually that clear. Lots of families head clan house isn't in the same place as their clan affiliation would seem to indicate. Nonetheless, as far as being a Gyeongju Kim or anything like that goes . . . you'd only maintain that kind of relationship with the head house if you were fairly direct in terms of lineage. That's a very small group usually, but yes, often those families have very elaborate rituals. There are also guide books directing people how to set up the jesa and charyesang, but in many cases it's the women, not the men, who do the set-up (just like they do everything else during the holidays!) Usually women learn set up directly from their mother-in-law and women of the senior generation, and they can usually do it from memory - particularly in families where jesa and charye are frequent. Most people learn the proper procedures used in their family through observation and participation. It’s not usually that clear. Lots of families head clan house isn’t in the same place as their clan affiliation would seem to indicate. Nonetheless, as far as being a Gyeongju Kim or anything like that goes . . . you’d only maintain that kind of relationship with the head house if you were fairly direct in terms of lineage. That’s a very small group usually, but yes, often those families have very elaborate rituals. There are also guide books directing people how to set up the jesa and charyesang, but in many cases it’s the women, not the men, who do the set-up (just like they do everything else during the holidays!) Usually women learn set up directly from their mother-in-law and women of the senior generation, and they can usually do it from memory – particularly in families where jesa and charye are frequent. Most people learn the proper procedures used in their family through observation and participation.

]]> Comment on Happy Chuseok and a Guide to Charye by fatmanseoul http://www.fatmanseoul.com/2009/10/03/happy-chuseok-and-a-guide-to-charye/comment-page-1/#comment-7515 fatmanseoul Mon, 05 Oct 2009 08:41:21 +0000 http://www.fatmanseoul.com/?p=1317#comment-7515 we're assuming you're talking about your own family's ceremonies, here . . . we’re assuming you’re talking about your own family’s ceremonies, here . . .

]]> Comment on Happy Chuseok and a Guide to Charye by 3gyupsal http://www.fatmanseoul.com/2009/10/03/happy-chuseok-and-a-guide-to-charye/comment-page-1/#comment-7514 3gyupsal Mon, 05 Oct 2009 06:44:54 +0000 http://www.fatmanseoul.com/?p=1317#comment-7514 Has anyone else heard of how families keep their individual rituals at a training place from where their family name originated? For example if you are the 30th generation of the milyang Park family, there might be some kind of Hanoak that your family built in Milyang, where the oldest son from each family has to go and learn his famly's tradition for arranging food on the table. Has anyone heard of anything like that? Has anyone else heard of how families keep their individual rituals at a training place from where their family name originated? For example if you are the 30th generation of the milyang Park family, there might be some kind of Hanoak that your family built in Milyang, where the oldest son from each family has to go and learn his famly’s tradition for arranging food on the table. Has anyone heard of anything like that?

]]> Comment on Happy Chuseok and a Guide to Charye by Joseph Steinberg http://www.fatmanseoul.com/2009/10/03/happy-chuseok-and-a-guide-to-charye/comment-page-1/#comment-7513 Joseph Steinberg Mon, 05 Oct 2009 06:17:44 +0000 http://www.fatmanseoul.com/?p=1317#comment-7513 The composition of the table has never changed, except for minor substitutions for seasonal availability, for jesa and charye. For some reason a few years ago makkeoli substituted for soju. Only for New Year's is there any variation in the charye, when all the married couples have to make an offering. The rest of the year, it's a stripped-down ceremony. The composition of the table has never changed, except for minor substitutions for seasonal availability, for jesa and charye. For some reason a few years ago makkeoli substituted for soju. Only for New Year’s is there any variation in the charye, when all the married couples have to make an offering. The rest of the year, it’s a stripped-down ceremony.

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