Why Do Asian-Americans Confuse Nostalgia with Taste?

[Bosh]

One of the Chinese places I sometimes go for lunch has sea cucumber and jellyfish on the menu. I stick with the kung pao and the lo mein.

Aaaah, maybe yangjangpi? At least that's what its called in Koreanized Chinese places. Great stuff Bits of jellyfish, shrimp, squid sliced up bits of raw vegetables with a big bowl of wasabi sauce dumped on top, good stuff

Besides, Korean food, even when Americanized isn't slathered and drowned in so much interchangeable sauce like Chinese

Korean food not slathered in interchangeable sauce? Bwaaa? Isn't that what gochujang is for? Luckily gochujang is good enough that it doesn't matter that in so many Korean dishes its all you can taste (except for all the garlic, mmmmmmm dak dori tang...)

[Felch]

Aaaah, maybe yangjangpi? At least that's what its called in Koreanized Chinese places. Great stuff Bits of jellyfish, shrimp, squid sliced up bits of raw vegetables with a big bowl of wasabi sauce dumped on top, good stuff

Have as much as you'd like. I'll stick with my bastardized American food.

[-Jrabbit]

Call me crazy, but I judge my food by its taste. I'll try most anything once -- as long as it's not still living. That's a little creepy.

[Drake Tungsten]

Still-living food.

Can't beat the freshness.

[Theben]

The only kind that still has a bite to it.

[One_more_turn]

I generally avoid food items made in mainland China. Taiwan's stuffs are a lot better.

[Dinner]

You mean you don't like lead and industrial chemicals in your food? Clearly you'd make a bad Chinese.

[Q Classic]

Korean food not slathered in interchangeable sauce? Bwaaa? Isn't that what gochujang is for? Luckily gochujang is good enough that it doesn't matter that in so many Korean dishes its all you can taste (except for all the garlic, mmmmmmm dak dori tang...)

!!!
gochujang is not interchangeable sauce. It's unique, and just because it's used on everything doesn't mean that it's slathered on.

Also, unlike your usual Hoisin/Sweet-and-Sour/Oyster/etc crap, at least its flavor is unique.

[Bosh]

!!!
gochujang is not interchangeable sauce. It's unique, and just because it's used on everything doesn't mean that it's slathered on.

Also, unlike your usual Hoisin/Sweet-and-Sour/Oyster/etc crap, at least its flavor is unique.

Well Korean cooks certainly act like its interchangable and is "spicy" really that unique of a taste? It doesn't really have any taste at all except for being hot. Korean food is good stuff but it gets really repetitive really fast.

[Q Classic]

Bosh is the only one here who's even going along the right path to troll me on Korea.