Restaurant Information

In what ways was the Vietnam War a defining event for an entire generation?

admin — Sat, 04 May 2013 19:50:39 +0000

In what ways was the Vietnam War a defining event for an entire generation? How did this war affect the US politically and socially? What have been the lasting legacies?

Please help!!!

For the most part, it was the draft. The ill defined war based on a domino theory, that the whole continent would go Communist if it weren’t stopped there was, as it turned out, incorrect.
It was the first war where we weren’t as a country in danger, where we really didn’t know why our young men were being sent there to die. And it was a very dirty war. We nearly defoliated the country with cancer causing chemicals, it was a guerrilla war where the people who served you in the restaurants in the day, came in and killed you at night, where no one could be trusted even the kids, and no place was safe. And it was the first war where the privates were given the blame for the losses, and the Generals despised their impressed soldiers.

So the first big thing was that we ended the draft. It had some positive and some negative effects, we married much earlier back then so the boys could avoid the draft, and that led to a rash of divorces later on, I think it created a distrust of government that lasts to this day.

How to make soup thick – just like Chinese restaurant soup?

admin — Sat, 04 May 2013 19:50:10 +0000

I love chicken and sweet corn soup from the Chinese Restaurant but was wondering how do you make the soup thick and gloppy?

After you finished cooking your soup, still boiling, make a mixture of corn flour and water, mix well. Then our the mixture into the soup and quickly stir. The soup will thicken. The ratio for a thick soup is one level tablespoon of corn flour with 2 tablespoon of water, stir until corn flour dissolved before adding to the boiling soup "

Taiwan 越南餐廳.—nhà hàng việt nam–Vietnamese Restaurant in Taiwan

admin — Sun, 21 Apr 2013 12:56:16 +0000

地點…桃園縣龜山鄉山鶯路86號—[Nước mắm]–Fish sauce—-Fish sauce is an amber-colored liquid extracted from the fermentation of fish with sea salt. It is used as a condiment in various cuisines. Fish sauce is a staple ingredient in numerous cultures in Southeast Asia and the coastal regions of East Asia, and features heavily in Cambodian, Philippine, Thai, and Vietnamese cuisine.
In addition to being added to dishes during the cooking process, fish sauce is also used as a base for a dipping condiment that is prepared in many different ways by cooks in each country mentioned for fish, shrimp, pork, and chicken. In parts of southern China, it is used as an ingredient for soups and casseroles. Fish sauce, and its derivatives, impart an umami flavor to food due to their glutamate content.

Duration : 0:6:46

Thai Restaurant Week 2013 – Siamese Seafood Dynamite Roll – Asia Nine Restaurant

admin — Sun, 21 Apr 2013 12:56:15 +0000

Chef Sam Naebchit and Park Wannakul of Asia Nine Restaurant in Washington, DC demonstrate how to make one of their specialties, Siamese Seafood Dynamite Roll.

Royal Thai Embassy, Office of Commerce Affairs, and Office of Agricultural Affairs in Washington DC proudly present Thai Restaurant Week 2013 celebrating Songkran, Thai New Year, from April 10 – 17, 2013.

Filmed and Edited by Green Bug Productions.
Graphic Designer – Treeanuwat Chitrakhanee – Hoylord Designs.

Duration : 0:5:0

Eating Korean Hangover Soup (Haejangguk : 해장국 & 解酲국) at a restaurant in Yongin, Korea

admin — Sun, 21 Apr 2013 12:56:13 +0000

In this travel video we (Audrey & Samuel) visit a Korean Restaurant specializing in Korean hangover soup known locally as Haejangguk : 해장국 & 解酲국. The Korean restaurant is located in Yongin and is one of Audrey’s favourites. We show you how the meal is prepared, what ingredients are used and all of the accompanying side dishes. Samuel pretends to be hungover although does a lousy job acting.
http://nomadicsamuel.com : Haejangguk refers to all kinds of guk (soup) eaten as a hangover cure in Korean cuisine. It means “soup to chase a hangover”[1] and also called sulguk (술국) in pure Korean.[2][3] It usually consists of dried Napa cabbage, congealed ox blood (similar to blood pudding), and vegetables in a hearty beef broth.
In the Nogeoldae, a manual for learning spoken Chinese published in the late Goryeo Dynasty (918-1392), the term seongjutang (醒酒湯) appears. It means “soup to get sober” and is assumed to be the origin of haejangguk. According to the record, the soup consists of thinly sliced meat, noodles, scallions, and powder of cheoncho (천초, fruit skins of Zanthoxylum piperitum) in a broth. The composition is same as the basic recipe of a present day haejangguk.[3]
Although haejangguk is not mentioned in cookbooks written during the Joseon Dynasty (1392–1910), relevant contents can be seen in genre paintings and documents of the late Joseon Dynasty. In Shin Yun-bok (b. 1758)’s painting titled Jumakdo (주막도 “Painting of the Tavern), a scene regarding haejangguk is well depicted. A group of hallyang (閑良 a kind of prodigal people with no job[4]) gather to eat haejangguk, while a jumo, female owner of jumak (a tavern) ladles boiling soup out of a sot (cauldron).[3]
This dish seemed to be eaten not only by commoners.[5] According to Haedong jukji (海東竹枝), poetry collection written by Choe Yeong-nyeon (崔永年 1856∼1935[6]),[7] haejangguk is referred to as hyojonggaeng (曉鍾羹), which literally means a “dawn bell soup”.[3] The book states that the area within the Gwangju Castle (Namhansanseong[8]) is known for making the soup well. The ingredients for the soup are inner parts of Napa cabbage, and kongnamul (soybean sprouts), mushrooms, beef galbi (short ribs), sea cucumber, and abalone. They are mixed together with tojang (fermented bean paste) and are simmered thoroughly for a day. The cooked soup is then put into a hangari (an earthen crock) covered with a pad of cotton, and sent to Seoul at night. When the dawn bell rings the time, the soup is delivered to a house of jaesang (high-ranking officials).[9] The hangari is still warm and the soup is very good for relieving hangovers. The record suggests that hyojonggaeng is either the first delivery food to cure a hangover after a banquet held by jaesang was ended or was used as a bribe.[5]

There are various types of haejangguk according to region based on ingredients and recipe that give each variety its own characteristic taste. Haejangguk of the Seoul region is a kind of tojangguk (soybean paste soup) made with kongnamul, daikon, napa cabbage, scallions, coagulated ox blood, and tojang in a broth. The broth is prepared by simmering ox bones in a pot with water for hours. The neighborhood of Cheongjin-dong is famous for the Seoul style haejangguk: http://en.wikipedia.org/wiki/Haejangguk

Proudly presented by: http://smilingfacestravelphotos.com , http://travel-photography-tips.com , http://thatbackpacker.com , http://nomadicsamuel.com/top100travelblogs , http://backpacking-travel-blog.com , http://worldtraveldestinationguide.com , http://britaintraveldestinationguide.com , http://europetraveldestinationguide.com , http://americatraveldestinationguide.com , http://teach-english-travel-overseas.com , http://howtomakemoneytravelblogging.com

This video features the song ”XXXXXXXXXXXXX” available under a Creative Commons Attribution-Commercial license.

Duration : 0:2:44

Shintori Japanese restaurant

admin — Sun, 21 Apr 2013 12:56:12 +0000

Somboon Uraivattana, the manger of the new Japanese Restaurant Shintori, introduces the signature dishes that are prepared with finest ingredients and modern in presentation. Shintori on the 18th floor of Zen is decorated in minimalist style and completes with sushi bar, beverage and sake bar and a great view of downtown Bangkok.

Duration : 0:2:5

Mad-TV Stuart Goes To A Chinese Restaurant

admin — Sun, 21 Apr 2013 12:56:06 +0000

I own nothing no copyright infringement intended.

Duration : 0:4:6

Taste of Vietnam’s Street Foods – http://vietnamfoods.org/

admin — Fri, 19 Apr 2013 02:53:13 +0000

Vietnam is famous for the diverse street food range that each city has to offer. Be taken on a tour of street food in Hanoi with this latest video from Vietnam Online.
Visit Vietnam Food for recipes and food news: http://www.vietnamfoods.org

Duration : 0:4:6

Thai Restaurant Week 2013 – Choo Chee Salmon – Thai Pavilion in Rockville, MD

admin — Fri, 19 Apr 2013 02:53:12 +0000

Simon Kasemphantai and Chef Angkana Ramphan of Thai Pavilion in Rockville, MD demonstrate how to cook Choo Chee Salmon.

Filmed and Edited by Green Bug Productions.
Graphic Designer – Treeanuwat Chitrakhanee – Hoylord Designs.

Duration : 0:4:1

My favorite Korean restaurant in the world!! – Seoul Doogbaegi in Vancouver Canada

admin — Fri, 19 Apr 2013 02:53:11 +0000

Geoff from http://geoffmobile.com visits his very favorite Korean Restaurant in the whole world. It’s called Seoul Doogbaegi and is located on Kingsway in East Vancouver.

Seoul Doogbaegi Korean Restaurant
1031 Kingsway
Vancouver BC Canada
restaurant phone: 604-879-1515

This video shows:
-Interior of restaurant with people dining
-Korean side dishes:
– pickled radish
-Korean Tofu Soups:
Hae mool soon doo boo – Seafood tofu soup
Busoot soon doo boo – Mushroom tofu soup
-Stirring the soup to see the contents and textures. Wonderful flavor! Spicy with hot peppers (optional).

Korean side dishes:
-Eggplant (instead of broccolli)
-Bean sprouts
-Potatoes – gam jo jorem. Delicious!
-Kim Chee – Traditional Korean pickled cabbage. Very popular and a staple of a condiment for Korean cooking.
-Delicious soups!
-Steamed Korean dumplings – Jin mahn doo. Also available as boiled or fried.
-Dipping the dumplings into the sauce and green onions.

-What a fantastic meal!
-Discussion about my new camera: the Sony Cybershot DSC-HX30v. Manual white balance and 20x zoom. Very good quality in such a tiny camera. Watch this video in HD to enjoy the full quality! So nice to share my food experiences with everyone here on Youtube.

Thanks for watching!
Cheers,
Geoff

Notes:
Edited with Adobe Premiere Pro CS5.5 on a Windows 7 Dell PC (Intel i7 and USB 3.0 for a faster workflow).

Duration : 0:4:44