AtomicCEO Posted September 29, 2007 Share Posted September 29, 2007 Serve cold? Room temp? warm? Quote Link to comment Share on other sites More sharing options...
AtomicCEO Posted September 29, 2007 Author Share Posted September 29, 2007 Dammit. I just realized that I meant to buy soju, not cheongju. Sneaky Koreans. Do they sell soju in the US? I went to the biggest best liquor store I could find, but maybe I should have looked in the hard liquor section instead of the area near sake. Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted September 29, 2007 Share Posted September 29, 2007 not my area of expertise...rarely have sake... have very little knowledge Quote Link to comment Share on other sites More sharing options...
AtomicCEO Posted September 29, 2007 Author Share Posted September 29, 2007 I've been watching Three Sheets on Mojo, and it keeps making me want to try the liquors and beers from around the world. Aside from the goofiness, it definitely goes into detail on the production of foreign alcohols and drinking customs. I picked up some Spaten Octoberfest for tonight, too. Mmmm. Quote Link to comment Share on other sites More sharing options...
detlef Posted September 29, 2007 Share Posted September 29, 2007 Well, for starters, soju is more like vodka than wine. Essentially, it's a distilled product made from rice. Another point of semantics, referring to anything as rice wine is also a mistake since it is more like rice beer. That is, a brewed product made from grain and then fermented. Calling it wine implies that is made from fermented juice squeezed from a fruit. Sorry for the At any rate, treat it sort of like vodka only there's less need to serve it super cold. I think a slight chill is nice. If you are interested in Soju, you should check out Shochu (sp?) which is basically the Japanese version and typically more interesting. Where soju is nearly always made from rice, shochu can be made from a number of different grains and starches (including buckwheat, sweet potato, and some others that escape me right now). They tend to exhibit a pretty broad range of flavor profiles. I recall in flight that I had at En in NYC some showing hints of banana, walnut, floral qualities and stone fruits. Pretty cool stuff. Here in NC, where liquor is state run, it's damn near impossible to get any because you need to special order it. What that means to my restaurant is that I would have to order it a case at a time which means if I wanted even a small selection, I might be forced to order what would amount to at least a years supply at a time considering that basically nobody ever asks for it and I would have to really push the stuff on my customers. Quote Link to comment Share on other sites More sharing options...
AtomicCEO Posted September 29, 2007 Author Share Posted September 29, 2007 Yep. Looks like I was in the wrong section then. I should have looked in the hard liquor section. Quote Link to comment Share on other sites More sharing options...
jackshi17 Posted September 30, 2007 Share Posted September 30, 2007 Yep. Looks like I was in the wrong section then. I should have looked in the hard liquor section. Home > News Room Title : Doosan launches first portal site on Cheongju in ... 2003.07.26 The Doosan Liquor BG (representative: Cho Seung-kil) opened a new portal site, www.cheong-ju.co.kr, devoted exclusively to Cheongju, a traditional Korean rice wine, on June 3. The company, which produces and sells well-known Cheongju (clear strained rice wine) products, including Chungha and Baekhwa Subok, is the first in Korea to have such a Website. The portal site contains various sections that are full of unique contents and information. They include "Facts on Cheongju" which offers a wide variety of information on Cheongju, and "Doosan's Cheongju," which gives details about the Cheongju products provided by Doosan. The site also features "Cheongju and Food," which introduces various dishes that go well with Cheongju, "Cheongju Beauty," and explains how to use Cheongju in everyday life for beauty care, including washing and bathing, as well as an "Event Corner," which hosts diverse events related to Cheongju. Oh Sang-hoon, a team leader at the liquor BG, who first suggested the idea of the Website said "We will promote Cheongju to young netizens by introducing diverse ways to enjoy the traditional Korean wine, including beauty care methods, and recipes taking advantage of it." The website also prepared "Chungha Mania," a special corner for lovers of "Chungha" a cold Cheongju that was first introduced in 1986, and eventually became very popular. he section presents a cyber community for people who enjoy Chungha, and enables diverse offline meetings to give those people chances to get together for drinking. With the launch of the Cheongju portal site (www.cheong-ju.co.kr), the Doosan Liquor BG now runs online websites for its three key products, including those for soju (www.soju.co.kr), and wine (www.wine.co.kr). Meanwhile, to celebrate the launch of the new portal site, the Doosan Liquor BG plans to give away many free gifts, including packages of free tours to the resort island of Jeju, to customers who are selected through sweepstakes starting next week. Quote Link to comment Share on other sites More sharing options...
nuke'em ttg Posted September 30, 2007 Share Posted September 30, 2007 Yep. Looks like I was in the wrong section then. I should have looked in the hard liquor section. Female African American voice > "That's my Leroy" Quote Link to comment Share on other sites More sharing options...
Hugh B Tool Posted September 30, 2007 Share Posted September 30, 2007 soju = Korean Vodka Most liquor stores don't sell it anymore, but get to know any Korean and they can hook you up. Actually pretty good people once you get to know them. Quote Link to comment Share on other sites More sharing options...
AtomicCEO Posted September 30, 2007 Author Share Posted September 30, 2007 soju = Korean Vodka Most liquor stores don't sell it anymore, but get to know any Korean and they can hook you up. Actually pretty good people once you get to know them. From the show, they enjoyed their drinking. That's all I really need. Quote Link to comment Share on other sites More sharing options...
Hugh B Tool Posted October 1, 2007 Share Posted October 1, 2007 From the show, they enjoyed their drinking. That's all I really need. Add to that they have the cornestone of the Teriyaki market and it's all good Quote Link to comment Share on other sites More sharing options...
AtomicCEO Posted October 2, 2007 Author Share Posted October 2, 2007 Add to that they have the cornestone of the Teriyaki market and it's all good And I love barbecuing beef tongue. Quote Link to comment Share on other sites More sharing options...
Yukon Cornelius Posted October 2, 2007 Share Posted October 2, 2007 And I love barbecuing beef tongue. tripe ain't bad either Quote Link to comment Share on other sites More sharing options...
detlef Posted October 2, 2007 Share Posted October 2, 2007 And I love barbecuing beef tongue. tripe ain't bad either Now we're talking! We've actually got a local following for our preparations of offal. Last winter we got our hands on some amazing Italian black truffles and put together a tasting menu featuring offal and truffles. I called it "Stinky and Offal". Stinky and OffalWednesday, January 31, 2007 Jujube Restaurant Truffled duck liver pate with black rice “toast” and a salad of endive and duck giblet confit -Rogue Imperial Pilsner Seared large sea scallops, sweetbreads, and foie gras with truffle and lemon -Chateau Musar Blanc 1998 Star-anise poached beef tongue with carrot-scallion won ton and black truffle -Chateau Beau Site St. Estephe 2001 Braised tripe with Chinese bacon and truffled red rice jook -Ska Brewing Co. Decadent IPA Truffled chocolate truffles with assorted stinky cheese -A splash of Cappellano Barolo Chinato Quote Link to comment Share on other sites More sharing options...
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