The Two Catchiest (and Perhaps Only) Korean Music Videos You’ll See Today

Earlier this week, my friend Bets and I enjoyed a lovely dinner at Palsaik Samgyupsal Korean BBQ, which not only afforded us copious amounts of pork, but also a lovely variety of Korean pop videos on the sizable TV overhead. I wouldn’t call myself a general fan of K-pop (heck, I don’t even know if that’s a real term), but dammit if some of those songs weren’t the catchiest things of all time.

One infectious song, “Trouble Maker” (above), employs the trendiest gimmick nowadays: the whistle. I can assure you that it will quickly take up residence in your brain, perhaps evicting the previous “Moves Like Jagger” tenant. The second song, “Ma Girl 2” (after the jump), will happily make you claw at your ears in the best possible way thanks to its low-rent Flo-Rida-esque chorus, replete with high-pitched feminine guest vocals. I’m not going to lie: I kind of love it.

Please remember that once you listen to these songs, you cannot un-listen to them. It may be worth it though.

“MA BOY. MA BOY MA BOY MA BOY.” (This will make sense to you if you watch the video after the jump) Continue reading



About a year ago, I stumbled upon Fuchsia Dunlop’s Sichuan cook book Land of Plenty on some blog out there on the Interwebs. I was intrigued by whatever the dish was and did further research. It turns out the British-born Dunlop spent extensive time in the Sichuan province of China studying the local foods and flavors, even going so far as to attend the culinary school there — a first, I believe for a Westerner. The more I read about Dunlop and Land of Plenty, the more fascinated I became by Sichuan cuisine. It was totally foreign to me, and soon I wanted nothing more than to attempt it myself and see what all the fuss was about. I finally purchased the cookbook, and after a week of browsing through the pages and reading the extensive and well-written introductory pages (about eighty in total), I was ready to take the plunge. I headed to the Chinese supermarket, purchased all the key Sichuan staples (a process unto itself), and returned home ready to cook.

But what to start with? There were so many options. I definitely was not going to do anything that was deep-fried as I’m afraid of oil explosions, but aside from that, I had no real limits. Finally, I decided upon an imposing dish called “Boiled Beef Slices in A Fiery Sauce.” Dunlop writes that it’s “sensationally hot” and that “it’s not for the fainthearted, but if you have a taste for spciy food, it’s fabulous.” Sounded perfect for an Adventure in Domesticity…

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