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	<title>Comments on: 3 Year Old Kimchi Jjigae</title>
	<link>http://sojuandi.blogsome.com/2005/10/19/3-year-old-kimchi-jjigae/</link>
	<description></description>
	<pubDate>Mon, 06 Oct 2008 21:59:56 +0000</pubDate>
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		<title>by: Matt</title>
		<link>http://sojuandi.blogsome.com/2005/10/19/3-year-old-kimchi-jjigae/#comment-87</link>
		<pubDate>Sat, 22 Oct 2005 21:56:45 +0100</pubDate>
		<guid>http://sojuandi.blogsome.com/2005/10/19/3-year-old-kimchi-jjigae/#comment-87</guid>
					<description>Do you think it really was three years old?</description>
		<content:encoded><![CDATA[	<p>Do you think it really was three years old?
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		<title>by: Wyatt</title>
		<link>http://sojuandi.blogsome.com/2005/10/19/3-year-old-kimchi-jjigae/#comment-85</link>
		<pubDate>Fri, 21 Oct 2005 10:56:01 +0100</pubDate>
		<guid>http://sojuandi.blogsome.com/2005/10/19/3-year-old-kimchi-jjigae/#comment-85</guid>
					<description>Nomad,
Yeah I wouldn't want to eat kimchi that had been kept at room temperature for 3 years either.  (and this is the new site so you can update links at your leisure).

SJ,
It actually smelled a lot less foul than some other things I've consumed here.  As for Japanese punk rock, I'd be all about that, save for the fact that this evening is my late day at work out in the sticks and I don't get back into Seoul until plenty after 9.  Grrrr!!!</description>
		<content:encoded><![CDATA[	<p>Nomad,<br />
Yeah I wouldn&#8217;t want to eat kimchi that had been kept at room temperature for 3 years either.  (and this is the new site so you can update links at your leisure).</p>
	<p>SJ,<br />
It actually smelled a lot less foul than some other things I&#8217;ve consumed here.  As for Japanese punk rock, I&#8217;d be all about that, save for the fact that this evening is my late day at work out in the sticks and I don&#8217;t get back into Seoul until plenty after 9.  Grrrr!!!
</p>
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		<title>by: swiss james</title>
		<link>http://sojuandi.blogsome.com/2005/10/19/3-year-old-kimchi-jjigae/#comment-84</link>
		<pubDate>Fri, 21 Oct 2005 10:51:08 +0100</pubDate>
		<guid>http://sojuandi.blogsome.com/2005/10/19/3-year-old-kimchi-jjigae/#comment-84</guid>
					<description>I bet it tasted better than it smelled.

Wyatt are you up for seeing some japanese punk rock tonight? There's a post about it on my site- looks like it could be your kind of thing</description>
		<content:encoded><![CDATA[	<p>I bet it tasted better than it smelled.</p>
	<p>Wyatt are you up for seeing some japanese punk rock tonight? There&#8217;s a post about it on my site- looks like it could be your kind of thing
</p>
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		<title>by: Nomad</title>
		<link>http://sojuandi.blogsome.com/2005/10/19/3-year-old-kimchi-jjigae/#comment-83</link>
		<pubDate>Fri, 21 Oct 2005 10:43:56 +0100</pubDate>
		<guid>http://sojuandi.blogsome.com/2005/10/19/3-year-old-kimchi-jjigae/#comment-83</guid>
					<description>But only if its been kept nice and chilled.  I wouldn't suggest eating three-year old kimchi that's been sitting out in the sun.
So is this your new and permanent URL?  If so, I'll update my sidebar.</description>
		<content:encoded><![CDATA[	<p>But only if its been kept nice and chilled.  I wouldn&#8217;t suggest eating three-year old kimchi that&#8217;s been sitting out in the sun.<br />
So is this your new and permanent URL?  If so, I&#8217;ll update my sidebar.
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		<title>by: Wyatt</title>
		<link>http://sojuandi.blogsome.com/2005/10/19/3-year-old-kimchi-jjigae/#comment-82</link>
		<pubDate>Fri, 21 Oct 2005 00:22:56 +0100</pubDate>
		<guid>http://sojuandi.blogsome.com/2005/10/19/3-year-old-kimchi-jjigae/#comment-82</guid>
					<description>Kevin,
That's what my take on it was as well.  I was kind of put of by the idea that I was about to consume food that had been in the country longer than I had, but it was outstanding.  I later learned that like a fine wine or whisky, kimchi &quot;get's better&quot; with time.</description>
		<content:encoded><![CDATA[	<p>Kevin,<br />
That&#8217;s what my take on it was as well.  I was kind of put of by the idea that I was about to consume food that had been in the country longer than I had, but it was outstanding.  I later learned that like a fine wine or whisky, kimchi &#8220;get&#8217;s better&#8221; with time.
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		<title>by: kevin</title>
		<link>http://sojuandi.blogsome.com/2005/10/19/3-year-old-kimchi-jjigae/#comment-80</link>
		<pubDate>Thu, 20 Oct 2005 02:28:00 +0100</pubDate>
		<guid>http://sojuandi.blogsome.com/2005/10/19/3-year-old-kimchi-jjigae/#comment-80</guid>
					<description>yummmm~!!!!  that looks so good, wyatt!!  (although food that's aged 3 yrs doesn't sound too promising...)  nevertheless, i'm definately trying that when i visit korea this winter.  thanx for the info!</description>
		<content:encoded><![CDATA[	<p>yummmm~!!!!  that looks so good, wyatt!!  (although food that&#8217;s aged 3 yrs doesn&#8217;t sound too promising&#8230;)  nevertheless, i&#8217;m definately trying that when i visit korea this winter.  thanx for the info!
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		<title>by: October 19 Wed.  2005. Los angeles</title>
		<link>http://sojuandi.blogsome.com/2005/10/19/3-year-old-kimchi-jjigae/#comment-79</link>
		<pubDate>Thu, 20 Oct 2005 00:38:56 +0100</pubDate>
		<guid>http://sojuandi.blogsome.com/2005/10/19/3-year-old-kimchi-jjigae/#comment-79</guid>
					<description>   Nice picture of delicious food.
   Today is Oct.  19   2005.
   
                  Los Angeles, UCLA. 2005.</description>
		<content:encoded><![CDATA[	<p>Nice picture of delicious food.<br />
   Today is Oct.  19   2005.</p>
	<p>                  Los Angeles, UCLA. 2005.
</p>
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