Comments on: And now the news you have all been waiting for… http://timesandseasons.org/index.php/2005/06/and-now-the-news-you-have-all-been-waiting-for/ Truth Will Prevail Wed, 23 May 2012 19:26:36 +0000 hourly 1 http://wordpress.org/?v=3.2.1 By: Jim F. http://timesandseasons.org/index.php/2005/06/and-now-the-news-you-have-all-been-waiting-for/#comment-80148 Jim F. Thu, 16 Jun 2005 18:22:22 +0000 /?p=2334#comment-80148 Mark B (#45): Since both the Koreans and the Japanese borrow the "tae" ("dai") character from the Chinese, of course it means "big" in both languages. Since there are various sizes of daikon and "daikon" is a name, it isn't contradicotry to speak of large or small daikon. "large" and "small" are relative terms for comparing the kinds of daikon. The question is whether the larger daikon and its smaller cousin belong to the <i>Brassica</i> family (turnips) or to the <i>Raphanus</i> family (radishes). I've always believed that daikon and their smaller, round cousins are part of the latter rather than the former. Wikipedia seems to agree with me (http://en.wikipedia.org/wiki/Daikon), but neither of us is a real botanist, so perhaps we are wrong. My judgment is based on taste and mouthfeel rather than botany: they taste and feel more like radishes than turnips, but I can see why someone might refer to them as turnips. Both "turnip" and "radish" are, obviously translations rather than exact mappings of English onto Korean/Japanese/Chinese. alamojag (#48) I don't think that cabbage kimchi is any more traditional than radish/turnip kimchi. Though I'm quite fond of both, I too like the latter better than the former. Mark B (#45): Since both the Koreans and the Japanese borrow the “tae” (“dai”) character from the Chinese, of course it means “big” in both languages. Since there are various sizes of daikon and “daikon” is a name, it isn’t contradicotry to speak of large or small daikon. “large” and “small” are relative terms for comparing the kinds of daikon.

The question is whether the larger daikon and its smaller cousin belong to the Brassica family (turnips) or to the Raphanus family (radishes). I’ve always believed that daikon and their smaller, round cousins are part of the latter rather than the former. Wikipedia seems to agree with me (http://en.wikipedia.org/wiki/Daikon), but neither of us is a real botanist, so perhaps we are wrong. My judgment is based on taste and mouthfeel rather than botany: they taste and feel more like radishes than turnips, but I can see why someone might refer to them as turnips. Both “turnip” and “radish” are, obviously translations rather than exact mappings of English onto Korean/Japanese/Chinese.

alamojag (#48) I don’t think that cabbage kimchi is any more traditional than radish/turnip kimchi. Though I’m quite fond of both, I too like the latter better than the former.

]]> By: alamojag http://timesandseasons.org/index.php/2005/06/and-now-the-news-you-have-all-been-waiting-for/#comment-80134 alamojag Thu, 16 Jun 2005 15:59:04 +0000 /?p=2334#comment-80134 I'll second the fact that there is such a thing a turnip kimchee, though I'm not sure it meets Jim F's definition of turnip kimchee. I never took any courses in philosophy, so I am very undermanned at T&S. In any event, turnip kimchee is my wife's favorite kind. Traditionalist that I am, I prefer the standard cabbage. I’ll second the fact that there is such a thing a turnip kimchee, though I’m not sure it meets Jim F’s definition of turnip kimchee. I never took any courses in philosophy, so I am very undermanned at T&S.

In any event, turnip kimchee is my wife’s favorite kind. Traditionalist that I am, I prefer the standard cabbage.

]]> By: Emily http://timesandseasons.org/index.php/2005/06/and-now-the-news-you-have-all-been-waiting-for/#comment-80124 Emily Thu, 16 Jun 2005 14:42:30 +0000 /?p=2334#comment-80124 Allison - thanks for the referral, hopefully someone can help my dying plant there! Allison – thanks for the referral, hopefully someone can help my dying plant there!

]]> By: Mark B. http://timesandseasons.org/index.php/2005/06/and-now-the-news-you-have-all-been-waiting-for/#comment-79825 Mark B. Mon, 13 Jun 2005 15:53:38 +0000 /?p=2334#comment-79825 Re: Chad too's reference to Alma's statement that 'faith is like a mustard seed". It was Jesus who taught what one might do if his faith were even as a mustard seed. (Matt. 17:20, Luke 17:6) Alma's lecture on the "seed" of faith never mentioned mustard. Re: Chad too’s reference to Alma’s statement that ‘faith is like a mustard seed”. It was Jesus who taught what one might do if his faith were even as a mustard seed. (Matt. 17:20, Luke 17:6) Alma’s lecture on the “seed” of faith never mentioned mustard.

]]> By: Mark B. http://timesandseasons.org/index.php/2005/06/and-now-the-news-you-have-all-been-waiting-for/#comment-79823 Mark B. Mon, 13 Jun 2005 15:40:51 +0000 /?p=2334#comment-79823 Daikon (大根). As you can see, the "dai" of "daikon" is the character for large. Therefore, saying "large daikon" is a little like saying "SAT test." Ah, well, when the Korean speakers learn the celestial language, all such troubles will be behind us. Daikon (大根). As you can see, the “dai” of “daikon” is the character for large. Therefore, saying “large daikon” is a little like saying “SAT test.” Ah, well, when the Korean speakers learn the celestial language, all such troubles will be behind us.

]]> By: Steve Evans http://timesandseasons.org/index.php/2005/06/and-now-the-news-you-have-all-been-waiting-for/#comment-79817 Steve Evans Mon, 13 Jun 2005 15:15:31 +0000 /?p=2334#comment-79817 LOL. It was the "there is no such thing as turnip kimchee, though there is turnip kimchi" line that really got me. You should, someday, have a final exam in one of your classes that just says, "There is no such thing as turnip kimchee, though there is turnip kimchi. Discuss" LOL. It was the “there is no such thing as turnip kimchee, though there is turnip kimchi” line that really got me. You should, someday, have a final exam in one of your classes that just says, “There is no such thing as turnip kimchee, though there is turnip kimchi. Discuss”

]]> By: Jim F. http://timesandseasons.org/index.php/2005/06/and-now-the-news-you-have-all-been-waiting-for/#comment-79815 Jim F. Mon, 13 Jun 2005 14:39:01 +0000 /?p=2334#comment-79815 Thank you Steve. We seldom get the recognition we deserve. Thank you Steve. We seldom get the recognition we deserve.

]]> By: Steve Evans http://timesandseasons.org/index.php/2005/06/and-now-the-news-you-have-all-been-waiting-for/#comment-79813 Steve Evans Mon, 13 Jun 2005 13:32:38 +0000 /?p=2334#comment-79813 Leave it to the philosopher to obfuscate the simplest of kimchee issues... Leave it to the philosopher to obfuscate the simplest of kimchee issues…

]]> By: Jim F. http://timesandseasons.org/index.php/2005/06/and-now-the-news-you-have-all-been-waiting-for/#comment-79797 Jim F. Sun, 12 Jun 2005 22:19:06 +0000 /?p=2334#comment-79797 No need to worry about the knife versus the gun. The translation of "sunmu" is "turnip," but the vegetable in question isn't anything that I think Westerners would recognize as a turnip. It is a small version of the large daikon, which is usually referred to as a radish, though that, too, is misleading. When you wrote "turnip," I had in mind Western turnips. So, we are both right: there is no such thing as turnip kimchee, though there is turnip kimchi--it depends on how you identify the Korean vegetables. No need to worry about the knife versus the gun. The translation of “sunmu” is “turnip,” but the vegetable in question isn’t anything that I think Westerners would recognize as a turnip. It is a small version of the large daikon, which is usually referred to as a radish, though that, too, is misleading. When you wrote “turnip,” I had in mind Western turnips. So, we are both right: there is no such thing as turnip kimchee, though there is turnip kimchi–it depends on how you identify the Korean vegetables.

]]> By: Kaimi http://timesandseasons.org/index.php/2005/06/and-now-the-news-you-have-all-been-waiting-for/#comment-79787 Kaimi Sun, 12 Jun 2005 17:40:30 +0000 /?p=2334#comment-79787 Jim, I feel a little like I'm bringing a knife to a gunfight, but I'm relatively sure that I _have_ had turnip kimchi. And a quick google search for the terms "turnip kimchi" brings up a lot of pages. Such as these links: http://www.clickkorea.org/Food/foodguide_view.asp?menubar=4&page=1&idx=508&food_idx=24&backpage=foodView.asp . http://kn.koreaherald.co.kr/SITE/data/html_dir/2002/11/30/200211300118.asp . For what it's worth, when I visited Korea we spent most of our time in the north-eastern part of South Korea. We stayed in Wonju for a while, and visited another place on a pretty mountain range, called (as I recall) chong-son. And at some point -- probably in Wonju -- I definitely tried turnip kimchi. It was tasty. Jim,

I feel a little like I’m bringing a knife to a gunfight, but I’m relatively sure that I _have_ had turnip kimchi. And a quick google search for the terms “turnip kimchi” brings up a lot of pages. Such as these links:

http://www.clickkorea.org/Food/foodguide_view.asp?menubar=4&page=1&idx=508&food_idx=24&backpage=foodView.asp .

http://kn.koreaherald.co.kr/SITE/data/html_dir/2002/11/30/200211300118.asp .

For what it’s worth, when I visited Korea we spent most of our time in the north-eastern part of South Korea. We stayed in Wonju for a while, and visited another place on a pretty mountain range, called (as I recall) chong-son.

And at some point — probably in Wonju — I definitely tried turnip kimchi. It was tasty.

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