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Message: [QUOTE="ClifSpliffy, post: 3955820, member: 9260"] oh, ur 'off,' alright. what's this, things [I]not [/I]to put on a pizza pie? [I]'Kimchi [/I], a[B] [/B]staple in Korean cuisine, is a traditional side dish of salted and fermented vegetables, such as [I]napa cabbage and Korean radish[/I], made with a widely varying selection of seasonings including [I]gochugaru (chili powder)[/I], spring onions, garlic, [I]ginger,[/I] and[B] [/B]jeotgal (salted seafood), etc.' '[I]cilantro' [/I]ok, aboot 20% of us are genetically predisposed to taste it as soap. '[I]sweet pear[/I]' what? no sour pear? apparently, and after years of pizza in korea developing along the lines of native tastes, it seems that there, too, consumer demand is steadily reverting back to the historical mean of sausage, pepperoni, and mushrooms on a base of tomato sauce and scamozza, bcuz it's oh so good and tasty. classic. the mongol visits there brought black pepper and beef to the table. our visits there brought burgers, mayo tuna salad, peanut butter, and a whole host of other great 'murican food, including abitz, to their table. lucky them. now, south koreans physically tower over the northerners. must be the substitution of smoked provolone for that cabbage/radish/chili powder/ginger gross pizza topping. k-pop dynamite pie? only if used to describe the sounds that ur alimentary canal makes upon ingestion of this hot mess. no thank you. yuck. [/QUOTE]