tag:blogger.com,1999:blog-5541500.post7868494055395134448..comments2024-03-29T11:29:58.276+09:00Comments on BigHominid's Hairy Chasms: yesterday's lunchKevin Kimhttp://www.blogger.com/profile/01328790917314282058noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-5541500.post-44810056623604252372014-05-21T16:28:07.002+09:002014-05-21T16:28:07.002+09:00Even though I do not share your dread of onions, I...Even though I do not share your dread of onions, I must admit that that is very weird.Charleshttp://www.liminality.orgnoreply@blogger.comtag:blogger.com,1999:blog-5541500.post-76601323130407283892014-05-21T11:14:15.631+09:002014-05-21T11:14:15.631+09:00And onions. At Sookdae, I ordered carbonara and g...And onions. At Sookdae, I ordered carbonara and got a pile of onions in my sauce.Kevin Kimhttps://www.blogger.com/profile/01328790917314282058noreply@blogger.comtag:blogger.com,1999:blog-5541500.post-49448776482629211352014-05-21T11:12:03.462+09:002014-05-21T11:12:03.462+09:00Madre de Dio, that pasta is positively swimming in...Madre de Dio, that pasta is positively <i>swimming</i> in the cream sauce. That's not cream pasta, that's cream guksu!<br /><br />On a related note, I have always been appalled by what they call "carbonara" here. Carbonara should be made with eggs, cheese (e.g., pecorino), cured meat (e.g., pancetta) and black pepper. Korean carbonara, though, is (generally) the bastard offspring of a sordid and ill-fated dalliance between carbonara and alfredo.Charleshttp://www.liminality.orgnoreply@blogger.com