Posted on 01/15/2021 7:46:51 AM PST by mylife
If you’ve ever been to a Korean restaurant, chances are you’ve been to a place that serves something called budae jjigae, or Army Base Stew. If it was at a Korean barbecue restaurant or bar, you probably glossed over it in order to get to the cook-it-yourself grilled meat section of the menu. What I wouldn’t do to go back to one of these spots right now. (Although one time I snuck some of my own raw meat into a Korean barbecue restaurant, and I am not sure I should ever go back. This is my personal burden and the curse of my own making.)
If you have ordered budae jjigae at a restaurant, then you know it usually comes out with its own little propane stove and is then brought up to a raging boil in a giant pan, tableside, so you can burn your face off while eating it. It’s so much fun, full of that extra savory flavor you get from a shit-ton of processed meat: make-you-sweat spicy and oh so salty. This is a communal dish that you reach into with your chopsticks and your spoon, which is why it’s so good with friends around, and it’s what makes it a good example of anju. Anju is the term for food you consume alongside alcohol. Korean drinking culture dictates that you eat while you drink, because snacks keep you going strong for a night of shenanigans.
Budae jjigae, as I mentioned, translates to “army base stew.” The word budae means “army base,” while jjigae means “stew.” Pretty straightforward. The name, in a way, is sort of the decoder ring to explain why each of the ingredients contained within the stew make sense. Are you emotionally prepared? This list gets intense.
(Excerpt) Read more at thetakeout.com ...
Nope.
These are ALL flown by the USAF.
The Army doesn’t pilot A-10s. They may call them in on air strikes, but they’re ALL flown by US Air Force officers.
But the pilots are US Air Force officers.
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