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I have a question for Korean seafood specialists -
I bought a container of 'Topshell with sweet&spicy/Kimchi sauce' from HMart for the first time. Can they be eaten raw? Or do we need to cook it? Unknowingly, we ate it as is. It was part of the raw seafood section in the store. We had stomach aches the day after and realized there weren't any instructions on the container.
Can someone confirm? This is the best representation I can find
http://m.sushiseafood.com/seasoning-top-shell/tasty-nutritious-top-shell-with-kim-chi-sauce.html
Additional Posts in Whiskey Business
Good start to the week🥃
Rye sampler tonight 🥃. Cheers everyone!
Time for a classic after a not so busy week
Big brain energy
Can’t wait to sip on this later
Cheers from the beach!
Not too shabby.
What do I do now?
28, from Boston. I'm Lebanese and for whatever reason, the Arabs love JW black label. It's like our water lol so I grew up on that during my teen years. Then one Christmas a few years ago my FIL got me a variety pack of 3 different whiskeys/scotch/bourbon and ever since I've just been exploring different bottles and growing my collection.
30, East Texas, Bourbon just feels like part of the culture. All the adults around me drank Jim Beam when I was growing up.
I have actually heard this same sentiment from friends who live or grew up in TX lol.
Visual Storyteller
30s from Pakistan. Started with Ballantines, J&B and Johnnie Walker Red in my late teens. Switched to JW Black soon after.
The rest has been a super delicious and fulfilling journey. Now I stick to select Japanese blends, single malts and high rye bourbons.
30s, east coast, got into it in college but didn’t learn to appreciate it until late 20s.
31, live in England but Scottish family. Spent a lot of time in Scotland and went to a whisky tasting when I was there with my girlfriend (now wife) when we were at university.
Before that had not been interested. We drink a lot as teenagers here but that was just beer.
38, been drinking whiskey, scotch, and any brown liquor since I was 16. My dad got me into it; we lived abroad at the time and the drinking age was either non existent or around 16.
28, the Midwest is just beer and bourbon so that’s what I naturally experienced early on. I’ve explored other spirits but still gravitate toward bourbon