LTHNLG = Hwang Dae Gham = 11/15 = 11:30am

It's been over five years since we've been to Hwang Dae Gham. Definitely time for another visit. Please join us on the 15th for some perfect Korean comfort food. As always, bring a friend.

Hwang Dae Gham
358 Townline Rd. (Route 60)
Mundelein, IL 60060
(847) 949-9900

Dave148 = Esteemed Coordinator = LTH North Lunch Group
Merle
Cathy2
Cynthia
JoelF
SueF
jnm123
WillG
Cateme

I will go just to recall if I was really there five years ago.

Cathy2 wrote:I will go just to recall if I was really there five years ago.

Looks like it was June 3, 2019.

http://www.lthforum.com/bb/viewtopic.php?f=19&t=45006

=R=

Ah, yes -- I remember it well. I was working on my book on the history of pigs and pork, and therefore had to order the Budae Jjigae--Army Base Stew -- because I was writing the section on SPAM, a key ingredient. It was great -- but it would be fun to try something else this time. So please count me in.

I’m in.

I didn't go last time, but I think that was only because 8 have to drive past 37 Korean joints in my neighborhood in order to get there.

Count us in.

Cynthia wrote:Ah, yes -- I remember it well. I was working on my book on the history of pigs and pork, and therefore had to order the Budae Jjigae--Army Base Stew -- because I was writing the section on SPAM, a key ingredient. It was great -- but it would be fun to try something else this time. So please count me in.

Glad you can make it, Cyn. Count me in as well.

And not to blow my own horn, but this piece I wrote years ago on the aforementioned budae jjigae was admittedly one of my better efforts. I had Hwang Dae Gham's rendition as 3rd favorite out of 5, but its meaty goodness is right up there with the best of them. I mean, come on--any soup with Spam, hot dogs, sausage & pork belly is a carnivore's dream, no?

https://www.lthforum.com/2015/09/a-big- ... -or-right/

I should be able to make it.

-Will

Regrets. I am no longer able to attend.

Enjoy the group lunch!

Wish I could make it, but I have a work conflict

We have a reservation. See y'all tomorrow!

Cateme will be there, too!

Delicious lunch and better than I recall from last time. All I ate was a seafood pancake, which made me very happy.

As for Henry Ford inventing charcoal briquettes, I jumped in with Firestore and it should have been Kingsford. Even theKingsford gives credit to Henry Ford.

If you follow this wikipedia article, Henry Ford suggested and others implemented.

Regards,
Cathy2

Cathy2 wrote:As for Henry Ford inventing charcoal briquettes, I jumped in with Firestore and it should have been Kingsford. Even theKingsford gives credit to Henry Ford.

If you follow this wikipedia article, Henry Ford suggested and others implemented.

Regards,
Cathy2

It was Kingsford, who was married to a cousin of Henry Ford, who had invited Ford to come to Iron Mountain. When a great company town grew up on the edge of Iron Mountain, it got named Kingsford. As was explained in the Iron Mountain History Museum, it was Ford who came up with the briquettes, using potato starch to make glue to hold the charcoal dust together. They had several bags of Ford Briquettes on display. But then Ford decided to pass along making briquettes, and they became known as Kingsford briquettes because they were being made in Kingsford.

However, Harvey Firestone was on hand, as he and Thomas Edison had driven up to Iron Mountain, from Detroit, with Ford.

https://en.wikipedia.org/wiki/Kingsford_(charcoal)

Ford suggested that all wood scraps be processed into charcoal.[3]

A University of Oregon chemist, Orin Stafford, invented a method for making pillow-shaped lumps of fuel from sawdust and mill waste combined with tar and bound together with cornstarch. He called the lumps "charcoal briquettes."[4] Thomas Edison designed the briquette factory adjacent to the sawmill and Kingsford ran it. Ford named the new business Ford Charcoal. It was a model of efficiency, producing 610 lb (280 kg) of briquettes for every ton of scrap wood. In the beginning, Ford's "briquettes" were sold only through Ford dealerships. The charcoal was marketed to meat and fish smokehouses, but demand soon exceeded supply

Jin and his wife, proprietors of Hwang Dae Gham, are about the sweetest people in the universe. We have had many family gatherings there over the years, and they always make it special. And I appreciate that--at least as far as I can tell--their dishes are not Americanized or fusion-ized in the least.

Sorry I was late, but a great time appeared to be had by all!

J

Cathy2 wrote:https://en.wikipedia.org/wiki/Kingsford_(charcoal)

Ford suggested that all wood scraps be processed into charcoal.[3]

A University of Oregon chemist, Orin Stafford, invented a method for making pillow-shaped lumps of fuel from sawdust and mill waste combined with tar and bound together with cornstarch. He called the lumps "charcoal briquettes."[4] Thomas Edison designed the briquette factory adjacent to the sawmill and Kingsford ran it. Ford named the new business Ford Charcoal. It was a model of efficiency, producing 610 lb (280 kg) of briquettes for every ton of scrap wood. In the beginning, Ford's "briquettes" were sold only through Ford dealerships. The charcoal was marketed to meat and fish smokehouses, but demand soon exceeded supply

A good reminder that one needs to check stories even when one is on site, where things occurred.