Texture more than taste

There’s a direct path to Bibimbop from sushi (Japanese) or Kimbop( Korean). Unroll the sushi, mix them in a bowl, and drizzle red pepper paste for a finish.

It amazes me that there isn’t yet a Chipotle style Bibimbop featured Korean restaurant. Ingredients are fairly easy to prepare. Why do two different food exist is a deep a question as why is there 100+ languages when they are related or are made of similar sounds?

When food comes on a separately prepared piece, they present a sort of control for the consumer. The consumer takes the last incomplete step to take responsibility for making themselves the food. It is not to blame someone else so the eater justify that he or she has made the food good enough to stipple complaints.

Tools used to make the food are just as intriguing as the food ingredients.
Leftovers unite in a sizzling stone pot. Sauces combine but do not dominate the flavor of the original food. The naming of the food is also very flexible and inventive.

Lack of opportunities to go eat out with a purpose other than to fill out a meal in between work or follow someone’s lead. restaurant need diverse culture in which eating is not only consuming but making choices and also interacting with how others use ingredients differently. Tools we use give more momentum to imagination than the ingredient because we don’t have all the background to know what tofu tastes like for example

 

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