October 10, 2024 • 19 mins
The Old Man ranting from the kitchen has his first Korean style BBQ dinner, and here is the rest of the story.
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Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:03):
The Old Man Roving from the Kitchen Live Podcast. Welcome everybody,
it's the Old Man back ranting in the kitchen with
a restaurant review. Yeah, I got a resting review. This
is kind of exciting. You know. No, I did not
cook anything that is illegal, nor did I set the
(00:24):
kitchen on fire. No, no, this is this is wonderful
because my son was nice enough and my new daughter
in law very sweet lady. They discussed that we or
I should say we all should try a you know,
a little bit different taste, a little bit different taste.
And there is this restaurant that just opened up on
(00:46):
South Hill, Piola, and it is a Korean barbecue. Now,
of course, what you folks are gonna think. You're gonna
think about, Oh, some of those really great barbecue places
right where they got the bit and all that good stuff,
you know, ranch style. The guy comes out, Yeah, I'm
(01:07):
the cook, and they got the big barbie going, you know,
and they're pulling pork and a no, no, cancel that
out of your mind. Now we're going to play a
rerun and we're going to back up, and we're going
to start back at the Korean restaurant. Now you're probably
not going to understand all this, but I'll go real
(01:27):
slow for you because I had a hard time understanding
it myself. Now, I'd never eaten in a Korean restaurant
in my life, and naturally I did not know what
to expect. So I'd been in this restaurant before. But
when I was there before, it was a kind of
a steakhouse, and it was a completely different decor. It
(01:49):
was different food, everything was different. But the building, naturally
I recognized it wasn't different. And so we walked in
and I thought, well, this is great. A lovely, very sweet,
young lady with the longest, purtiest curled hair oh, was
our hostess. And she said, okay, how many And I said, well,
there's two children and one adult. I thought that would
(02:11):
start a little conversational, little humor cancel. That didn't work anyway.
She rushes us down to a table. Now, I don't know,
if you have never been to a Korean restaurant, it
might be hard to picture this in your mind. So
I'll try the best description I can. But this table
was a regular size, you know table that you find
(02:32):
any restaurant. But in the middle of it is this
cooking thing it's about fifteen inches circular, fifteen inches in diameter,
and at the end of the table there's a whole
bunch of neat dials, you know, digital controlled push button
dials that tell this thing to cook or whatever. Now
(02:54):
I didn't know what was going on. I couldn't feure.
I looked at it and thought, oh, that's interesting. And
one of the unique things I noticed in this restaurant
was that the floor where we were sitting is concrete,
but it was marked with crayon, I guess, or chalk
(03:15):
or paint or whatever. But it looked like a Daycader
center was turned loose with a bunch of magic markers
or some sort of chalk, and they went all over
the floor with little sayings, hearts and all that. It
really was quite unique. And then they put a ceiler
over the top of it, which I to this day
(03:36):
will never figure that one out. You know, I was
used to the barbecue places where they got the you know,
the roll of paper towels on the table, and it's
kind of like eating in a barn situation. This was not.
This was not. Now, the very kind and nice waitress
came up, who spoke very little English. She understood English,
(03:59):
you understood, but did not speak it well. So naturally
I have no idea what she's talking about at all.
But she hands out all the menus, and I thought, okay,
well this is great. We'll sit down here, and I'm
plumbing through that menu. Boy am I And I'm looking
around at all the people that are in the rest
quite a few people in the restaurant right about now,
quite a few, And I've noticed something right off to
(04:22):
get go, they're all kind of eating differently, you know,
out of little bowls and yeah, whatever. So anyway, she
comes over, we finally pick out a meal. Now what's
interesting about this is that the mules are set up
where they're just ingredients. Like the one we had was
(04:43):
for three people, and it had pork and it had
vegetables and soup and some stuff that to this day
I don't I'm not sure what it was, to be honest,
and kim ch and some other stuff that looked like
something that well, something that I don't know what it was.
(05:03):
So anyway, and in little fish fish strips there, they're
they're very hard to describe, very thin cut, rectangular bits
of fish that have turned brown from seasoning or age
being in the kitchen too long. I don't won which
it was. Anyway, we went ahead and ordered. She runs
(05:25):
over and starts talking to us, and I have no
idea what she's saying, and we finally kind of gave
her some motion, you know, and water please, and we
got that taken care of, which was exciting. And before
we knew it, she comes up with this little tiny
container for each of us with rice in it, and
then a little tiny type of I don't know, finger
(05:48):
washing bowl or something, and she sprays in there watered down.
I have never seen this particular sauce for rice in
my life or whatever it was, but it was quite thin.
They call it soy sauce. But folks, I've never seen
that colored soy sauce in my life. Okay, well that's
all right, that's all right, so you know, and then
(06:10):
she brings out a whole bunch of little platters that
have different things that you can eat. Finger food, finger food, yep,
that's one thing. They had a lot of finger food,
so which had vegetables and all this great stuff in
and then naturally we are sitting there looking at it
(06:31):
and thinking, look at the little tiny mounds of food
for a huge lot of money laying out on the table.
I thought, well, okay, what do we do with this? Oh?
She said no, no, no, not being a fault FIfF.
Oh you eve hung off bool be able to I
got boo and I thought, okay, that's very understandable. I
got that very nice scal by the way, bless her heart. Anyway,
(06:53):
she disappears. Now this lady is the energizer money. I
have never seen it. Waitress moves so fast in my life,
but she's slinging out this food faster than well. I
think she could win the Kentucky Derby. If she ran
in the Kentucky Derby. I think she could do it.
I really do. Now. Anyway, she gets to our table
(07:15):
and she has this soup in a little bowl, and
I'm not quite sure what all was in there. I
was told it was soey bean soup whatever that means,
with chunks of whatever in it, and tasted relatively good.
I didn't think it was that bad. Actually, after we
all figured out how do you eat that with chopsticks?
(07:39):
That was my next you know, soup with chopsticks. And
we finally did dig around until we found the spoons
on the end of the table, and from there we
had soup. But the surprise I'm gonna save for you
because the rest of the meal it's hard to describe.
But first of all, we got to have a little
(08:01):
word from our sponsor, and then we'll be right back
here and I'll tell you how things went from there. Hi.
Speaker 2 (08:08):
I'm doctor Troy Munson at Infinity Whole Health, and please
check out my podcast at iHeartRadio or on Spotify for
all the latest topics on health and nutrition. And thanks
for tuning in.
Speaker 1 (08:28):
Just to set the record straight, I don't play the
piano anyway. Getting back to this core media now, the
center of the table is getting warm. I mean you
could put your take your socks off, put your feet
up there, and they'd be nice and warm. They My
wonderful daughter in lah bless her heart. She had eaten
at this type of cuisine before, so she knew what
(08:50):
some of the items were that was disguised as food.
And she's cooking up this meat they brought out, and
I'm looking at now, this is what was a little scary,
a little scary pork ribs. And when they brought it
to the table, I assumed that the stuff was to
be cooked in the kitchen. Wrong again, Bill, Wrong again.
(09:14):
The old man raning from the kitchen, learned a lesson.
The bone was laying and the bones there, and there's
a whole bunch of stripped I guess I don't know
what it was, but I could make out the little bones,
which gave me a clue. Not being a doctor, gave
me a clue that there was a possibility that was
(09:35):
part of ribs or something. But they sliced it, evidently
with a samurai sword, you know, kind of, and they
hooked it to the bone. So when it came to
the table, here's this huge bone and these little pieces
of meat stacked up, very uniquely wonderful display. I didn't
(09:59):
know at first one we were to do with them.
But my daughter in law said, oh, no, you cook these.
And I said with what. I haven't even got a fork.
She said, no, no, no, and she takes out these
tongs out of this round cylinder thing at the end
of the table and she flips it onto these the burner. Now,
this stuff is so thin that it should cook very quickly,
which it didn't because the burner ain't that hot. Folks. Okay,
(10:23):
So as we're waiting for this gourmet treat to cook
this meat. Oh, pork, pork. I I'm kind of curious
if there was any dogs missing in the neighborhood. I mean,
I'm sorry. Anyway, everything goes on to the heater plate
and there's three different types of pork they're cooking away.
(10:44):
And I looked at her very calmly, and I said,
what are these pink things? They're kind of round circles pink.
And the waitress who came by explained to me that
those were and it only took her five or six
minutes explained to me those were radishes, treated radishes cut
in very delicious finger food. And I'm thinking, okay, now
(11:05):
I'm a little confused, folks. I know there's chopsticks on
the table. I see the chopsticks, but how do you
eat rice with a chopstick? Honestly, I do not know
how you eat rice with a chopstick. So that started
my inquisitive nature of how to get the rice from
the bowl to the mouth. I finally waited, very calmly,
(11:31):
and as ricochet rabbit is racing our waitress by our table,
I said, excuse me, could I have a fork? She
stops for a moment, there's a three sixty turn, looks
at me for a second, says okay, I get the wolf,
give bowle Chum, she's gone. Chum, she's back. And hence
everybody a fork, which is really a big accomplishment because chopsticks.
(11:54):
And I have no idea to me, a chopstick is
kind of like a tuning fork, but it's made out
of wood and it doesn't seem to make any noise
when you bounce it on the table. You know, I'm illiterate,
I admit it. Okay, we get the food going and
we're using the forks, and everything's going fine, and I'm
(12:14):
thinking to myself, now, wait a minute, there's got to
be there's gotta be something going on here. I mean,
I understand, got a little gray hair, I'm a little
slow in the uptake, but wow, what little tiny chunks
of meat. What do you do with the size of
meat that if you had a dog, you kind of
(12:35):
cook it up a little bit and then flip it
over your shoulder so the dog can munch on it,
you know what I mean, like doggy treats. Yeah, So anyway,
we're analyzing this dinner. My son on the other side,
who has not been to a Korean barbecue in his life,
is making speeches that you can't really imagine. Man, I
(12:59):
look like, man, oh no, my gone, I don't here,
And I'm saying to myself, we're gonna get thrown out
of here, just as sure as I'm sitting here. They're
gonna ask us to leave. If I can't put him
under control, we're out the door. My sister in law
is trying to explain to him about the craisine of
(13:20):
you know, this wonderful Korean barbecue that we were munching on,
and he's saying, Wow, I should ate dinner before I came.
These aren't even good appetizers. Looks at the menu again.
My god. The price. Wow, I'll bet you they get
a lot of money from them pigs. You realize how
many people they could serve with those pigs. I said, Tom, no, no,
(13:43):
let's not go any further with this. So he's sitting
back and I can't taste anything. Can't taste anything. Oh
that rice? Word in the heck? Did they find that
at That's gummy and glouey and the terryaki sauce. And
I said, no, I don't think it's sterri ox, never sauce.
It is wow. So he puts the lid back on
(14:04):
this cute little metal bowl, shoves it back on the table.
I'm not eating that. Then he looks down and his
lovely wife is cooking the meat up in the pork.
I should say, now, you don't have to worry about
it smoking because the thing hein't hot enough to have flames.
It's just not hot enough. But the grease, oh the grease,
(14:24):
ladies and gentlemen. Korean barbecue does not worry about chopping
the fat off the meat. Believe me, you get a
sixteenth of an inch meat and three inches of fat,
no charge, lovely, wrap that up delicious. I have never
in my life thought to myself what am I doing here?
(14:49):
And I could understand why their beer sales it were
so good because most of the people evidently that had
only the first time they've ever eaten in there, had
two or three bottles of beers sit empty in front
of their plate. That would explain to them why they
left kind of tipsy turvy, but happy. Yeah, it's the
way you should do things. However, back at our table,
(15:13):
we're trying to explain to my daughter in law that oh,
she's just oh, eating that stuff up like a vacuum cleaner.
This bag was empty. That oh, I mean, and it's gone.
She's sucking it all up and just enjoying the heck
out of it. And that was that's great. I'm really
proud and pleased. And I thought very calmly to myself
(15:35):
as the waitress came over to give us the bill.
Now she has one of these electronic machines, you know,
where you can stick the card in and you do
all the fancy stuff. And she's standing there waiting patiently
and frecking frack. That's my son and his wife are
figuring out. Okay, pushes button. Oh look at that. Oh,
and my son saying, wow, all that money for nothing, Wow, Cuckley.
(15:58):
And I'm sure the waitress didn't un a stand what
he meant, because she's just standing there smiling, which is
very good. Now, naturally, I'm looking all over the table
for something called a napkin. Folks at a Korean barbecue,
unlike our American barbecues, where we have a roll of
paper towels available, no, they have like three napkins, regular
(16:21):
sized dinner napkins stuffed in that round too. But don't
let that excite you too much, because as she's chalking
up and taking care of the bill, I'm having the
last the last piece of meat. You know, it's a
long strip with the bones in it. You're not going
to believe this, folks, you are not going to believe this.
(16:44):
She takes and reaches across the table and there's a
pair of scissors that we found in this round cylinder,
and I'm thinking, what do you do with a pair
of I'm having a hard time just getting a fork. Now,
I got a pair of scissors big enough to shear
a dog or a sheep, you know, when it comes
time to shear the sheep. Well, it's a nice pair
(17:06):
of scissors. They're expensive, I'm sure. She grabs the scissors
from my hand, grabs the chunk of the meat with
the boneet and she's cutting it off. She's trimming, she's cutting,
ladies and gentlemen. She's cutting my dinner pork and thrumping
it on the plate. And then she grabs another chunk
(17:27):
and oh yeah, ayah, and sets the and sets the
scissors back down. I'm sitting there thinking, oh, I thought
you were supposed to sew on a napkin together out of
your shirt or something so you can wipe your face
off from the five hundred downs of grease, which we
just consumed not funny. Doesn't have good sense of anymore
(17:49):
a bad She was a nice gollon. I did tell
her at the time appreciated her. We gave her a tip.
We had to because she was standing there and even
though we had finished up paying the bill, well, she
hadn't moved an inch, so we had to. We figured
it out. Didn't need English, didn't need Korean to figure out.
We knew that she wanted a tip. I was going
(18:12):
to give her a tip and tell her what horse
to been on the next time you go to a
horse racing deal or something. I tried to keep my
idea and wisdom under control. Sometimes that's very difficult for me.
I was thinking, as we're leaving, I wonder, because everybody's going, okay,
do you hoil much? Michael BOLLI bunch hope you'll like,
(18:35):
oh diddle, you'll come back home, come back. And I'm thinking, hey,
we can come back right after we stop at McDonald's
and get a bite to eat. Anyway, that's our adventure folks.
That's the old man running from the kitchen. Story about
how not to eat at a Korean restaurant, by the way, folks,
(18:56):
just for shits and gigers and giggers and grins. One
of the things that you don't do in a Korean restaurant, Yeah,
one of the big things you don't do is you
don't talk about getting any outside food delivered by door
dashed to your table while you're eating there. That joke
(19:19):
did not go over well until we talk again. This
is the old man in the kitchen. I gotta run now.
I'm gonna I'm gonna grab a bottle of anti acid,
throwing a couple of times, a little Alka Seltzer, half
a bottle of Pepmo bismo, and I should get over
(19:39):
the attack of the Korean barbecue.
The Old Man Roving from the Kitchen Live Podcast. Welcome everybody,
it's the Old Man back ranting in the kitchen with
a restaurant review. Yeah, I got a resting review. This
is kind of exciting. You know. No, I did not
cook anything that is illegal, nor did I set the
(00:24):
kitchen on fire. No, no, this is this is wonderful
because my son was nice enough and my new daughter
in law very sweet lady. They discussed that we or
I should say we all should try a you know,
a little bit different taste, a little bit different taste.
And there is this restaurant that just opened up on
(00:46):
South Hill, Piola, and it is a Korean barbecue. Now,
of course, what you folks are gonna think. You're gonna
think about, Oh, some of those really great barbecue places
right where they got the bit and all that good stuff,
you know, ranch style. The guy comes out, Yeah, I'm
(01:07):
the cook, and they got the big barbie going, you know,
and they're pulling pork and a no, no, cancel that
out of your mind. Now we're going to play a
rerun and we're going to back up, and we're going
to start back at the Korean restaurant. Now you're probably
not going to understand all this, but I'll go real
(01:27):
slow for you because I had a hard time understanding
it myself. Now, I'd never eaten in a Korean restaurant
in my life, and naturally I did not know what
to expect. So I'd been in this restaurant before. But
when I was there before, it was a kind of
a steakhouse, and it was a completely different decor. It
(01:49):
was different food, everything was different. But the building, naturally
I recognized it wasn't different. And so we walked in
and I thought, well, this is great. A lovely, very sweet,
young lady with the longest, purtiest curled hair oh, was
our hostess. And she said, okay, how many And I said, well,
there's two children and one adult. I thought that would
(02:11):
start a little conversational, little humor cancel. That didn't work anyway.
She rushes us down to a table. Now, I don't know,
if you have never been to a Korean restaurant, it
might be hard to picture this in your mind. So
I'll try the best description I can. But this table
was a regular size, you know table that you find
(02:32):
any restaurant. But in the middle of it is this
cooking thing it's about fifteen inches circular, fifteen inches in diameter,
and at the end of the table there's a whole
bunch of neat dials, you know, digital controlled push button
dials that tell this thing to cook or whatever. Now
(02:54):
I didn't know what was going on. I couldn't feure.
I looked at it and thought, oh, that's interesting. And
one of the unique things I noticed in this restaurant
was that the floor where we were sitting is concrete,
but it was marked with crayon, I guess, or chalk
(03:15):
or paint or whatever. But it looked like a Daycader
center was turned loose with a bunch of magic markers
or some sort of chalk, and they went all over
the floor with little sayings, hearts and all that. It
really was quite unique. And then they put a ceiler
over the top of it, which I to this day
(03:36):
will never figure that one out. You know, I was
used to the barbecue places where they got the you know,
the roll of paper towels on the table, and it's
kind of like eating in a barn situation. This was not.
This was not. Now, the very kind and nice waitress
came up, who spoke very little English. She understood English,
(03:59):
you understood, but did not speak it well. So naturally
I have no idea what she's talking about at all.
But she hands out all the menus, and I thought, okay,
well this is great. We'll sit down here, and I'm
plumbing through that menu. Boy am I And I'm looking
around at all the people that are in the rest
quite a few people in the restaurant right about now,
quite a few, And I've noticed something right off to
(04:22):
get go, they're all kind of eating differently, you know,
out of little bowls and yeah, whatever. So anyway, she
comes over, we finally pick out a meal. Now what's
interesting about this is that the mules are set up
where they're just ingredients. Like the one we had was
(04:43):
for three people, and it had pork and it had
vegetables and soup and some stuff that to this day
I don't I'm not sure what it was, to be honest,
and kim ch and some other stuff that looked like
something that well, something that I don't know what it was.
(05:03):
So anyway, and in little fish fish strips there, they're
they're very hard to describe, very thin cut, rectangular bits
of fish that have turned brown from seasoning or age
being in the kitchen too long. I don't won which
it was. Anyway, we went ahead and ordered. She runs
(05:25):
over and starts talking to us, and I have no
idea what she's saying, and we finally kind of gave
her some motion, you know, and water please, and we
got that taken care of, which was exciting. And before
we knew it, she comes up with this little tiny
container for each of us with rice in it, and
then a little tiny type of I don't know, finger
(05:48):
washing bowl or something, and she sprays in there watered down.
I have never seen this particular sauce for rice in
my life or whatever it was, but it was quite thin.
They call it soy sauce. But folks, I've never seen
that colored soy sauce in my life. Okay, well that's
all right, that's all right, so you know, and then
(06:10):
she brings out a whole bunch of little platters that
have different things that you can eat. Finger food, finger food, yep,
that's one thing. They had a lot of finger food,
so which had vegetables and all this great stuff in
and then naturally we are sitting there looking at it
(06:31):
and thinking, look at the little tiny mounds of food
for a huge lot of money laying out on the table.
I thought, well, okay, what do we do with this? Oh?
She said no, no, no, not being a fault FIfF.
Oh you eve hung off bool be able to I
got boo and I thought, okay, that's very understandable. I
got that very nice scal by the way, bless her heart. Anyway,
(06:53):
she disappears. Now this lady is the energizer money. I
have never seen it. Waitress moves so fast in my life,
but she's slinging out this food faster than well. I
think she could win the Kentucky Derby. If she ran
in the Kentucky Derby. I think she could do it.
I really do. Now. Anyway, she gets to our table
(07:15):
and she has this soup in a little bowl, and
I'm not quite sure what all was in there. I
was told it was soey bean soup whatever that means,
with chunks of whatever in it, and tasted relatively good.
I didn't think it was that bad. Actually, after we
all figured out how do you eat that with chopsticks?
(07:39):
That was my next you know, soup with chopsticks. And
we finally did dig around until we found the spoons
on the end of the table, and from there we
had soup. But the surprise I'm gonna save for you
because the rest of the meal it's hard to describe.
But first of all, we got to have a little
(08:01):
word from our sponsor, and then we'll be right back
here and I'll tell you how things went from there. Hi.
Speaker 2 (08:08):
I'm doctor Troy Munson at Infinity Whole Health, and please
check out my podcast at iHeartRadio or on Spotify for
all the latest topics on health and nutrition. And thanks
for tuning in.
Speaker 1 (08:28):
Just to set the record straight, I don't play the
piano anyway. Getting back to this core media now, the
center of the table is getting warm. I mean you
could put your take your socks off, put your feet
up there, and they'd be nice and warm. They My
wonderful daughter in lah bless her heart. She had eaten
at this type of cuisine before, so she knew what
(08:50):
some of the items were that was disguised as food.
And she's cooking up this meat they brought out, and
I'm looking at now, this is what was a little scary,
a little scary pork ribs. And when they brought it
to the table, I assumed that the stuff was to
be cooked in the kitchen. Wrong again, Bill, Wrong again.
(09:14):
The old man raning from the kitchen, learned a lesson.
The bone was laying and the bones there, and there's
a whole bunch of stripped I guess I don't know
what it was, but I could make out the little bones,
which gave me a clue. Not being a doctor, gave
me a clue that there was a possibility that was
(09:35):
part of ribs or something. But they sliced it, evidently
with a samurai sword, you know, kind of, and they
hooked it to the bone. So when it came to
the table, here's this huge bone and these little pieces
of meat stacked up, very uniquely wonderful display. I didn't
(09:59):
know at first one we were to do with them.
But my daughter in law said, oh, no, you cook these.
And I said with what. I haven't even got a fork.
She said, no, no, no, and she takes out these
tongs out of this round cylinder thing at the end
of the table and she flips it onto these the burner. Now,
this stuff is so thin that it should cook very quickly,
which it didn't because the burner ain't that hot. Folks. Okay,
(10:23):
So as we're waiting for this gourmet treat to cook
this meat. Oh, pork, pork. I I'm kind of curious
if there was any dogs missing in the neighborhood. I mean,
I'm sorry. Anyway, everything goes on to the heater plate
and there's three different types of pork they're cooking away.
(10:44):
And I looked at her very calmly, and I said,
what are these pink things? They're kind of round circles pink.
And the waitress who came by explained to me that
those were and it only took her five or six
minutes explained to me those were radishes, treated radishes cut
in very delicious finger food. And I'm thinking, okay, now
(11:05):
I'm a little confused, folks. I know there's chopsticks on
the table. I see the chopsticks, but how do you
eat rice with a chopstick? Honestly, I do not know
how you eat rice with a chopstick. So that started
my inquisitive nature of how to get the rice from
the bowl to the mouth. I finally waited, very calmly,
(11:31):
and as ricochet rabbit is racing our waitress by our table,
I said, excuse me, could I have a fork? She
stops for a moment, there's a three sixty turn, looks
at me for a second, says okay, I get the wolf,
give bowle Chum, she's gone. Chum, she's back. And hence
everybody a fork, which is really a big accomplishment because chopsticks.
(11:54):
And I have no idea to me, a chopstick is
kind of like a tuning fork, but it's made out
of wood and it doesn't seem to make any noise
when you bounce it on the table. You know, I'm illiterate,
I admit it. Okay, we get the food going and
we're using the forks, and everything's going fine, and I'm
(12:14):
thinking to myself, now, wait a minute, there's got to
be there's gotta be something going on here. I mean,
I understand, got a little gray hair, I'm a little
slow in the uptake, but wow, what little tiny chunks
of meat. What do you do with the size of
meat that if you had a dog, you kind of
(12:35):
cook it up a little bit and then flip it
over your shoulder so the dog can munch on it,
you know what I mean, like doggy treats. Yeah, So anyway,
we're analyzing this dinner. My son on the other side,
who has not been to a Korean barbecue in his life,
is making speeches that you can't really imagine. Man, I
(12:59):
look like, man, oh no, my gone, I don't here,
And I'm saying to myself, we're gonna get thrown out
of here, just as sure as I'm sitting here. They're
gonna ask us to leave. If I can't put him
under control, we're out the door. My sister in law
is trying to explain to him about the craisine of
(13:20):
you know, this wonderful Korean barbecue that we were munching on,
and he's saying, Wow, I should ate dinner before I came.
These aren't even good appetizers. Looks at the menu again.
My god. The price. Wow, I'll bet you they get
a lot of money from them pigs. You realize how
many people they could serve with those pigs. I said, Tom, no, no,
(13:43):
let's not go any further with this. So he's sitting
back and I can't taste anything. Can't taste anything. Oh
that rice? Word in the heck? Did they find that
at That's gummy and glouey and the terryaki sauce. And
I said, no, I don't think it's sterri ox, never sauce.
It is wow. So he puts the lid back on
(14:04):
this cute little metal bowl, shoves it back on the table.
I'm not eating that. Then he looks down and his
lovely wife is cooking the meat up in the pork.
I should say, now, you don't have to worry about
it smoking because the thing hein't hot enough to have flames.
It's just not hot enough. But the grease, oh the grease,
(14:24):
ladies and gentlemen. Korean barbecue does not worry about chopping
the fat off the meat. Believe me, you get a
sixteenth of an inch meat and three inches of fat,
no charge, lovely, wrap that up delicious. I have never
in my life thought to myself what am I doing here?
(14:49):
And I could understand why their beer sales it were
so good because most of the people evidently that had
only the first time they've ever eaten in there, had
two or three bottles of beers sit empty in front
of their plate. That would explain to them why they
left kind of tipsy turvy, but happy. Yeah, it's the
way you should do things. However, back at our table,
(15:13):
we're trying to explain to my daughter in law that oh,
she's just oh, eating that stuff up like a vacuum cleaner.
This bag was empty. That oh, I mean, and it's gone.
She's sucking it all up and just enjoying the heck
out of it. And that was that's great. I'm really
proud and pleased. And I thought very calmly to myself
(15:35):
as the waitress came over to give us the bill.
Now she has one of these electronic machines, you know,
where you can stick the card in and you do
all the fancy stuff. And she's standing there waiting patiently
and frecking frack. That's my son and his wife are
figuring out. Okay, pushes button. Oh look at that. Oh,
and my son saying, wow, all that money for nothing, Wow, Cuckley.
(15:58):
And I'm sure the waitress didn't un a stand what
he meant, because she's just standing there smiling, which is
very good. Now, naturally, I'm looking all over the table
for something called a napkin. Folks at a Korean barbecue,
unlike our American barbecues, where we have a roll of
paper towels available, no, they have like three napkins, regular
(16:21):
sized dinner napkins stuffed in that round too. But don't
let that excite you too much, because as she's chalking
up and taking care of the bill, I'm having the
last the last piece of meat. You know, it's a
long strip with the bones in it. You're not going
to believe this, folks, you are not going to believe this.
(16:44):
She takes and reaches across the table and there's a
pair of scissors that we found in this round cylinder,
and I'm thinking, what do you do with a pair
of I'm having a hard time just getting a fork. Now,
I got a pair of scissors big enough to shear
a dog or a sheep, you know, when it comes
time to shear the sheep. Well, it's a nice pair
(17:06):
of scissors. They're expensive, I'm sure. She grabs the scissors
from my hand, grabs the chunk of the meat with
the boneet and she's cutting it off. She's trimming, she's cutting,
ladies and gentlemen. She's cutting my dinner pork and thrumping
it on the plate. And then she grabs another chunk
(17:27):
and oh yeah, ayah, and sets the and sets the
scissors back down. I'm sitting there thinking, oh, I thought
you were supposed to sew on a napkin together out of
your shirt or something so you can wipe your face
off from the five hundred downs of grease, which we
just consumed not funny. Doesn't have good sense of anymore
(17:49):
a bad She was a nice gollon. I did tell
her at the time appreciated her. We gave her a tip.
We had to because she was standing there and even
though we had finished up paying the bill, well, she
hadn't moved an inch, so we had to. We figured
it out. Didn't need English, didn't need Korean to figure out.
We knew that she wanted a tip. I was going
(18:12):
to give her a tip and tell her what horse
to been on the next time you go to a
horse racing deal or something. I tried to keep my
idea and wisdom under control. Sometimes that's very difficult for me.
I was thinking, as we're leaving, I wonder, because everybody's going, okay,
do you hoil much? Michael BOLLI bunch hope you'll like,
(18:35):
oh diddle, you'll come back home, come back. And I'm thinking, hey,
we can come back right after we stop at McDonald's
and get a bite to eat. Anyway, that's our adventure folks.
That's the old man running from the kitchen. Story about
how not to eat at a Korean restaurant, by the way, folks,
(18:56):
just for shits and gigers and giggers and grins. One
of the things that you don't do in a Korean restaurant, Yeah,
one of the big things you don't do is you
don't talk about getting any outside food delivered by door
dashed to your table while you're eating there. That joke
(19:19):
did not go over well until we talk again. This
is the old man in the kitchen. I gotta run now.
I'm gonna I'm gonna grab a bottle of anti acid,
throwing a couple of times, a little Alka Seltzer, half
a bottle of Pepmo bismo, and I should get over
(19:39):
the attack of the Korean barbecue.
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