Subject: Re: Ethnic Markets
Date: 27 Jan 1999 00:00:00 GMT
From: email@example.com (the Right Big Rev. Boss Dr. DeWaffless "Jubo" Schmeerz)
"=?iso-8859-1?Q?K=F6nig=20Preu=DFe?=, GmbH" <firstname.lastname@example.org>
> One thing about the influx of fux from other countries
>is that they brought their appetites with them. There is
>something to be said for the variety of the little markets
>that have participated in this dietary diaspora. If I want
>pretty good curry powder, or a consultation on chutney,
>there's the Singhs. Or Moroccan, they got for cardomon lamb.
> My current enchantment is with two of the local Korean
>markets, they have great noodles, seaweed, and unique beef.
>One Korean market has indoor parking, a sushi bar, and a hot
>table for "to go" stuff like baby octopus, maybe 36 kinds of good
>things, a lot of it with peppers that would make a Mexican wince.
> What I like the best about the "foreign markets" is that they smell!
>And they smell good! The most that I can hope for in a domestic
>chain store is to smell sour mops, maybe if I'm lucky, coffee and
>baking bread. This has probably occured because I am angry at
>the world in some very skeery ways that I can't understand, but
>the best part is that if I give her a rock, she'll suck my cock.
There's a big market we go to in the city. Huge. Concrete floor with
water all over it. Frequented by every wog and slope and misfit
immigrant that lives South of the Mason-Dixon. But I don't think it's
owned by Koreans. Seems to be nothing but Koreans working there,
though. Some of it smells good. Other parts not so hot. But there is
one really little guy in a slicker that's always covered with scales
and smeared with guts that carries a big knife, and he doesn't smell
too good at all. Every now and then he picks up a microphone and says
something like: "Numbah feefty-two yah fish ah leady." Then makes a
face like he's kinda irritated and sick of chopping up squid and fish
and stuff for a living.
Theres also little gooks tearing around on forklifts with mushed
cabbage-slicked wheels going BEEP BEEP BEEP at the dotheads blocking
their way while they poke and squeeze and sniff the yahoodiefruit and
barking lentils and stuff.
They have an enormous cheese selection there, though. Every kind of
moldy, gluey, hard, soft partially rotted, agglutinated wax-dipped
milkfat mutilation known to man. Too bad I don't much like cheese
anymore. Well, I do. Just don't buy it much. Too fatty.
They got live Dungeness crabs, too. Like to buy those once in a while.
Bring them home and rip them apart while they are still alive because
I can't stand them boiled whole. Just crab the legs on one side with
one hand, the tuck the fingers of the other hand under the shell and
rip them in two. Like to wash all that slop and dead man's fingers out
before I cook them so it doesn't taint the meat in the body. But if
they are lively you can lose a finger yourself doing if you aren't
careful. I got nailed pretty good once by a huge blue crab when I had
a whole coolerful to do and got cocky and careless. HE grabbed the
part of my hand between the thumb and forefinger. Had to smash him to
flinders on the cutting board with one of those meat-beating mallets,
then pry the claw open with a tableknife to get him off. Probably
needed stiches. Didn't get any.
Anyway, they do taste better that way. And the process is good
entertainment for your dinner guests. For some reason watching it
makes some people sick, seeing the shell ripped off the critter and
the flailing legs and claws ceasing to flail immediately, but it
doesn't bother them in the least to chuck them live into boiling
water. Go figger.