Seo Taiji & Boys Come Back Home 서태지와 아이들 컴백홈 KNIFEPROOF YouTube Playlist circa 2009 LEWIS LEE JERRY VIDEO ELVIS POLANSKI ROMAN SHOW BABY CHAN

 

Seo Taiji&Boys - Come Back Home

서태지와 아이들 - 컴백홈 

MBC Top Music 1995

MBCkpop

 

• This popularity culminated in 2012 with Psy’s Gangnam Style. With 3.5 billion views on the music video, this was the first - but not the last - time that a K-pop song would catch international eyes. Featuring a catchy melody and addictive dance for fans around the world, Gangnam Style became the most widely known song in the K-pop genre.

• 
  

• Though the proliferation of K-pop has become especially prevalent in recent years, each artist has contributed to the continued visibility of Korean entertainment and Korean culture. K-pop legends such as Seo Taiji and Boys are still influencing and even collaborating with current superstars like BTS, who remade their song "Come Back Home," the music video for which you can watch down below. From the beginning of modern K-pop until now, the path has been lined with too many notable groups to count. With the records that artists such as BTS have been able to break, there is no telling what new heights future K-pop artists will be able to reach.

• 
  

• SoBangCha (1987-1996) is widely credited with being the first K-pop boy group.

 

• Their debut, along with Seo Taiji and Boys (1992-1996), marked the beginning of what we know as K-pop today.

 

• Seo Taiji and Boys also notably showed a willingness to break through the norms of traditional Korean music as they drew from American rap, rock, and techno influences, as well as discussing social issues in their music despite cashback from ethic censorship committees. They began writing English lyrics into their music, providing the  unification of Korea with Westernmost foundational.

 

DJ DOC - Run To You / I'm a Guy Like This (나 이런사람이야) Summer Story (여름이야기) / Dance with DOC (DOC와 춤을

 

 

• 대한민국 대표 해외채널 KBS World를 유튜브에서 만나세요. KBS World는 전세계 시청자에게 재미있고 유익한 한류 콘텐츠를 영어 자막과 함께 제공하는 No.1 한류 채널입니다. KBS World 유튜브 채널을 구독하고 최신 드라마, K-Pop, 예능, 다큐멘터리 정보를 받아보세요

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• Instagram: @kbsworldtv​

 

• Hip-hop later became a very popular influence on Korean music. K-pop duo Deux (1993-1995), were among the first to incorporate the hip-hop genre into mainstream Korean music.

 

• DJ DOC bringing Korean hip-hop scenerich handed underground unhistorical.

 

• DJ DOC (1994-present)  overtly used profanity.

 

• This group youngster government censorship  free speech time.

KNIFEPROOF YouTube Playlist circa 2009 LEWIS LEE JERRY VIDEO ELVIS POLANSKI ROMAN SHOW BABY CHAN

1. H.O.T. (1996-2001, 2008-present) considered the firstborn K-pop idol group.

 

1. The group featured five charismatic male artists, who not only provided entertainment through their singing and dancing, but also through their variety skills and attractive personalities.

 

1. This formula for idol groups later became the model of the many K-pop groups that would follow them.

 

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Surströmming (sour herring) is a national dish of Sweden that's basically just fermented herring. It's usually consumed in northern Sweden in August and September and used to be a common means of preserving surplus fish from a good catch. Said not to taste that bad as long as you don't breathe through your nose. Whether describing it as preserved when allowed to rot is technically accurate is debatable but the fact is that it's consumed by humans without inflicting lasting damage.

The only description of its preparation I can find is as follows:

--

Ingredients:

• 35-40kg (80-90 lbs) stromming (herring)
• A large amount of coarse salt
• One 60 liter (16 gallon) barrel with ventilation valve
• One salinometer

Preparation:

Create a brine with a salinity of 23 degrees. One way to get the right brine concentration is to make holes in the bottom of a bucket, fill it with the coarse grained salt, and filter the water through the salt.

Gut the fish and remove the heads.

Day 1.

Fill one third of the 60 l barrel with the 23 degree brine. Put in the fish, add salt on the top. Let it stand for a few hours. Then stir every third hour for the rest of the day.

Day 2.

The brine should be much less salty, about 11 degrees, because much of the dissolved salt will have been absorbed by the fish. Keep 5l of the brine, they call it the blood brine. Sieve the fish and throw away the remaining brine. Make another 20l of 12 degree brine. Fill the plastic barrel to one third with brine; these 20l should include the 5l blood brine, and add the fish. Put on the lid. Keep it at 17 to 18°C (63-65°F). You must use the ventilator to prevent it from exploding becasue of gaese released during the fermentation. It will be ready in mid August. It will stink.

--

Surströmming is not for the faint-hearted, Swedes included. One way of eating it is wrapped in thin slices of local bread (tünnbrod). Fillet the fish and roll it up in the bread along with raw onion and boiled potato. Potato of course is not part of the traditional recipe. A generous amount of vodka or aquavit is recommended, as an accompaniment if not for dutch courage before eating. Some people drink beer or milk with it.

If canned, opening the tin is usually done underwater since the fermentation causes a buildup of gases that results in a squirt of smelly stuff when the tin is punctured.

I haven't been there but I hear that the city of Örnsköldsvik has a museum dedicated to surströmming, opened in 2001 (the museum, that is, not the barrel of rotting fish). They've built it at a safe distance from the town. Stockholm, on the other hand, forbids opening tins of the stuff in apartment buildings since not all Swedes are fond of it and neighbours are likely to protest when the smell spreads through the hallways.

I like it!

1 C!

(thing)

by nikka

Wed Sep 19 2001 at 20:08:05

Eaten only by certain Swedes living north of Gävle (180 km north of Stockholm), surströmming is a delicacy, a cult, a terror, a feat of endurance. It seems everyone has heard of lutefisk, but not as many know of surströmming (at least in America). This is strange to me, because the worst thing about lutefisk is the preparation, but the taste is fairly mellow. On the other hand, surströmming, literally "sour herring," is unbelievably offensive. The Lapplanders (the only people who eat it) hold contests--who can eat the most of these scrumptious fish in one sitting. Someone who can eat 20 or 30 of the 3-5 inch-long fish is doing well, until they eat them and become sick. Surströmming is to Sweden what haggis is to Scotland, what durian is to Thailand. Surströmming is to fish "what limburger is to cheese and what pornography is to literature."

What is surströmming? Raw herring, straight from the northern part of the Baltic sea, dropped raw into cans of water. The can is sealed and left to "ripen" for several months, preferably in the sun. The fish is not ready until the can is bulging due to the chemical process which takes place, namely fermenting.

It is my personal opinion that surströmming stinks worse than durian melon. Really. The fish smells so bad you can smell it through the sealed metal can. Some grocery stores seal the cans in ziplock bags to contain the odor. The Swedes all say everyone on the block, in the neighborhood, knows when someone opens a can of surströmming.

I can't quite understand why anyone ate the dang stuff in the first place. The most frequent story I've heard is during a war or famine or something, there were barrels of herring which had accidently been left in barrels on the deck in the sun. The people were very hungry--they must have been desperate--so they tried to eat the fish, and some of them grew to like it. Another explanation is that fermenting is cheaper than preserving it in brine, but I somehow doubt a product like surströmming was an intentional dish.

Surströmming is traditionally eaten with potatoes, onions and Swedish bread, washed down liberally with: 1-beer and aquavit, or 2-beer and vodka, or 3-milk. If you wrap the fish and potatoes in the bread and eat, it helps to mellow the flavor of the fish.

Hjalmar and I had heard all about this "surströmming" before going to Sweden, and Hjalmar, intrepid gourmand, decided he wanted to "prova" (try) some. We were in Gävle, which is about as far south as anyone will eat the stuff, and our hosts at first thought we were joking. "You really want to try it?" at this point, their faces lit up with a mixture of national pride, surprise, and the expectation of a good show or joke. "Are you sure?" Hjalmar answered in the affirmative, so they took us down to the grocery store and bought a red and yellow can of surströmming.

When they opened the can, a terrible, terrible, indescribable smell came forth--the smell of something horribly, horribly rotten and fermented. When I caught my first whiff, I backed up quickly, out of the kitchen. Hjalmar had more courage (or something) and stayed closer to watch the fish being rinsed. Rinsing all of the rotten water down the drain helped with the stench, because then all we had left was rotten fish. Our kind host prepared the fish for us (i.e. removed the head and middle guts and bones), and had boiled potatoes for us to eat it with. I heard afterward that we should have had the bread, too, but we didn't know at the time.

Hjalmar tried it first, a rotten piece of stinking fish on potato. He chewed thoughtfully and kind of gulped it down. My family, who saw this on video afterwards, said he was very polite and trying to not make a face, although he will probably disagree with that because he said it wasn't that bad. Misery loves company, so of course he insisted that I try some too. The piece they gave me had bones in it, so I was trying to get them out but mostly just ended up with very sticky fingers that smelled terribly for the rest of the day. I bit down and was greeted by the strangest, most indescribable taste I've ever experienced. It was sour, salty, rotten, fishy, and something else. I think we described it as "almost good." It wasn't so bad eating it; the rotten taste mostly showed up as a really bad taste left in your mouth after. For first-timers, I highly highly recommend you have something nearby to drink-anything. It was edible; neither of us gagged, but I wasn't really eager to eat any more. The worst thing about it was the lingering after-taste (which comes to haunt you for several hours after eating). I've been told it grows on you and you can really start to like it. Personally I think it's just some kind of perverted pride in being able to eat the stuff without making a face.

Our host said that it was much better fresh, although how one has "fresh" fermented fish is beyond me. It was a very interesting experience, and I would recommend it to anyone in Sweden who has the chance. You'll never have anything remotely like it anywhere else.

via everything2.com

Surströmming (sour herring) is a national dish of Sweden that's basically just fermented herring . It's usually consumed in northern Sweden in August and September and used to be a common means of preserving surplus fish from a good catch. Said not to taste that bad as long as you don't breathe thro ...»See Ya

via www2.ttcn.ne.jp

via www2.ttcn.ne.jp ...»See Ya

臭い食べ物のランキングをかかげた。順位はアラバスターという器械で測ったAuという臭さ単位の順である（食べ物でないが、履いた靴下で120Au、野球部の練習後のストッキングで420Auという記録もある）。 　第１位は、開缶直後のシュール・ストレンミング、第２位はホンオ・フェ（韓国のエイ料理）で6千～8千Auとなっており、第３位のエピキュアーチーズ（缶詰チーズ）の1870Auを大きく上回っている。 　以下11位までの臭い（が美味い）食べ物に関して、下表で解説を加えることとする。 臭い食べ物の解説 シュール・ストレンミング スウェーデンの魚（ニシン）の缶詰。発酵して缶が膨張し爆発寸前状態にある。開缶にあたっての４つの注意事項が缶詰に書かれているという。①家の中では開缶しない、②開缶するときは必ず何か不用なものを身にまとう、③開缶する前に必ず冷凍庫に入れてガス圧を下げておく、④風下に人がいないかどうかを確かめてから開缶。残念ながら日本では缶の爆発の危険性と食品衛生法上から輸入が禁止されている。 ホンオ・フェ 韓国の食べ物で魚のエイを発酵させたもの。5ミリぐらいにスライスして、醤油、コチュジャン、ニンニク、ネギの入ったタレにつけ、ゆでた豚の３枚肉とサンチュに包んで食べる。とても高価で、韓国では主として結婚式の時に出されるが、強烈なアンモニアのために食べるとぼろぼろ涙が出てくるという。 エピキュアーチーズ ニュージーランドの缶詰チーズで熟成を缶の中で行うため乳酸菌発酵に伴う炭酸ガスや硫化水素などにより缶詰は膨満し破裂しそうな形状を呈する。味は酸味が強くがコクがあり、においはどんなチーズより強烈ですごみを帯びているという。 キビヤック カナディアン・イヌイットたちの食べ物。アザラシのお腹の中に海燕の一種であるアパリアスを60～70羽ぐらいを詰め込み、土の中で3年ほど発酵させた食べ物。アザラシの脂肪とともに発酵した海鳥肉の体液を食す。ビタミン豊富で煮た肉や焼いた肉にこれをつけて食べる。 くさや サメの頭、魚の内臓や血液などを海水に入れて発酵させた「くさや液」に、ムロアジなど魚の開きを2時間ぐらいつけてから天日で干すという操作を繰り返して仕上げる魚の干し物。くさや液は先祖代々繰り返し連続使用しているという。 鮒鮓 近江産が名高い鮒でつくったなれ鮓（すし）。なれ鮓は魚や鳥獣肉に塩をして、米飯のようなデンプン質とともに保存して、乳酸発酵をさせて作った発酵食品であり、発酵した米飯部分は捨てて魚肉部分だけ食べていた（にぎり寿司はネタをなれ鮓が淡水魚中心だったのを海産魚に変え、酢飯とともに食べれるようにした即席食品）。 納豆 仏教伝来以来肉食への傾斜は小さくなった日本人は、味噌、醤油、豆腐とならんで、納豆を貴重な蛋白源とした。醤油の匂いと合い、漬け物や味噌、くさや、熟鮓とも共通する匂いを有する。「朝霜や室（むろ）の揚屋（あげや）の納豆汁」蕪村（室=港町の名称、揚屋=安い遊郭） 沢庵 大根の糠漬け。大根には他の野菜より多くの含硫化合物（メチオニン、システインなどの含硫アミノ酸やチオシアネートなどの硫化物）を含まれ、糠漬けの発酵過程で微生物の分解を受け揮発性硫黄化合物となって飛散するため、強烈な臭みとなる。 臭豆腐 チートウフウ。植物の汁と石灰等を混合し、納豆菌と酪酸菌によって発酵させた漬け汁に豆腐を一晩程度つけ込んだ食べ物。 ニョクマム ベトナムの魚醤。東南アジアには、他に、タイのナム・プラー、ラオスのナム・パー、カンボジアのマム、ブラ・ホック、ミャンマーのガビ・ガゥンといった魚醤がある。 （資料）小泉武夫「発酵は力なり―食と人類の知恵 (NHK人間講座 (2002年6月~7月期))、同「くさいはうまい」文春文庫（2006年）、柳田友道「うま味の誕生―発酵食品物語」岩波新書（1991年） （2007年6月18日収録）

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（資料）小泉武夫「 発酵は力なり―食と人類の知恵 (NHK人間講座 (2002年6月~7月期)) 、同「 くさいはうまい 」文春文庫（2006年）、柳田友道「 うま味の誕生―発酵食品物語 」岩波新書（1991年） （2007年6月18日収録） via www2.ttcn.ne.jp ...»See Ya

Surströmming, can we make putrified shark carcass for the picnic?

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