Vegetables are bad for you after all!! I knew it!!

[sanada]

I've been endeavoring to bring a relatively healthy lunch to work so I won't be so tempted to snack on junk food, but I fail at cooking anything that doesn't come from a box. So, I usually grab a family-size vegetable dish from the Korean grocery on the way to work on Monday, stash it in the fridge, and eat it for the rest of the week. But I have

Comments

[woodburner]

AHHH I missed this year too, I WANTED TO SEE INOUE KAZUHIKO. :((( Did his voice impregnate everyone within a hundred meters???

I didn't know Korea had an unusually high incidence of stomach cancer. Come to think of it, there's a character dying of stomach cancer in a kdrama I was watching...

[sanada]

I'll let you know in 9 months. :|

I'd heard before that it was related to a salty diet or something, but I can't imagine that Koreans eat more salt and grease than Americans!

[sanada]

I thought it was some sort of brown asparagus... and I don't like cucumbers or broccoli~! XD And who said anything about refrigeration? Most of these questionable goodies sit out all day on a table! I find that danger is the best condiment.

[sanada]

I like asparagus! Gosuri doesn't really taste like asparagus, though. It just tastes vegetable-y and a little sweet. Ahaha, there are lots of other mystery vegetables to try, though! XD Wait, McDonalds cups have cadmium? No wonder fountain sodas always taste better... it's the cadmium!

[chomiji]

Wait, that stuff was brown? How the hell was a brown vegetable going to give you anything a veggie should, in the first place?!? The chemicals that give them their colors are typically the part that's good for you!

(The only exception I can think of off the top of my head are cabbage and cauliflower ... and they're white or mostly white - not brown!)

I'm going to track you down and noogie your puddin' head and make you eat Jewish deli "health salad" (a kind of non-mayonnaise-y coleslaw) if you keep this up, kiddo ... .

[sanada]

Well, it's green to start with, but when they dry it, it's brown... I believe you reconstitute it from the dried form if you don't feel like picking your own. Supposedly there are a ton of antioxidants.

Waah, eeewwwww, coleslaw! *gag* I'll only touch cabbage if it's been pickled to death. I like Korean food because everything is reduced to a spicy stew of indeterminate vegetables, so if cabbage is in there I don't have to think about it.

[randomdiversion]

How do you feel about shungiku? That's a veggie you might like...

[sanada]

Love it! I'll eat pretty much any leafy green stuff. Mustard greens are pretty good, too.

[yashy]

...you work? XD

[sanada]

Been working for UMBC (textbooks & receiving & general gofering) since December. I did some freelance computer work before that.

[yashy]

right right right, i forgot about that! I thought you'd found another job since then.