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About The daily Nebraskan. ([Lincoln, Neb.) 1901-current | View Entire Issue (Jan. 31, 1991)
Orient cultures Western palate By Connie L. Sheehan Senior Editor The shelves at the The Oriental Market, 610 N. 27th St., bulged with luscious products, each one looking as exotic as the east from which they came. Perhaps the groceries looked exceptionally exotic because I couldn't read the labels and wasn't sure how to appropriately use the Students who have lived on Ramen noodles can now do so exotically. Ruenprom stocks about a dozen imported Ramen noodles. majority of foods that owner Aram Ruenprom keeps on his shelves. But that didn't keep me from taking notes on what could be adapted to my own style of cook ing, especially the never-ending list of spicy curries, chili, kimchi mix and Szechuan chili-sauce. Ruenprom said he stocks mostly Chinese and Southeast Asian prod ucts from Thailand, Cambodia or Laos but also keeps Korean, Japa nese and Indian choices available. This is especially evident in the wide selection of nces Ruenprom has stacked against the front of the building, each one a different sticki ness and grain length. Students who have lived on Ramen noodles can now do so exotically. Ruenprom stocks about a dozen imported Ramen noodles from Korea, Japan and many oth ers I couldn't read or recognize. Some were plain and some con tained fancy ingredients for Ra men noodles. Shoppers who have a hard time trying to include more fish in their diet but aren't sure how could use many of the Oriental choices. Dried shrimp paste, dried and shaved Bonito, dried and frozen squid, pickled gouramy fish, baby cams with chili, anchovies in spices, fish curry, spicy shrimp, abalone flavored sauce, oyster sauce and a simple fish sauce offer a new choice for every day, Ruenprom said many foreign students shop there, including not only Eastern students but also others from Africa and India. The Oriental Market is open from 10 a.m. to 7:30 p,m. Monday through Saturday and from 11 a.m. to 7:30 p.m. on Sunday. Beer Continued from Page 8 taste and Moos gave them his approval. "My favorite beer is Newcastle," he suggested. It's an English brown ale "which is just remarkable." It's got a little sweet taste to it yet it still tastes "ale-is'n" — dark tasting like burnt hops. It's fairly expensive, but you get what you pay for. Maybe that's why it's one of Moos' best sellers. Another new beer is Lowen brau Zurich, not the American made product, but the original from Europe. Moos considers the Swiss brews good, a little "skunky" like Nordik Wolf or Grolsch. Moos explained "skunky" as a little sourish, more toward the back of the tongue. He bent over and picked up a bny bottle filled with only 6 ounces >f Hardy's Ale, another sipping >eer labeled as the rarest afe in Jritain. "For the size of it, you probably Tan't get a beer strong as this," he »aid. v'lt's a beer you have to sit md sip on; if you try to gush it town, you'll get sick on it. All the bottles are numbered ind actually aged. The bottle in cudes directions on how to store he product, which supposedly can x? kept up to 25 years. Other beers will go flat or may ?ven separate in the Dottle if left at room temperature for periods of time, he said. EKU 28, the German ale, looks tocile sitting on the shelf but kicks >ack with 28 percent alcohol or 56 :>roof. Moos said that both EKU 28 and Samichlaus Pale Bier both knock him off his feet. Olympic flags waved over the carton of OB Beer from South Korea, which spouts an American taste without as much sweet and a little bit harder, biting the pallet, he said. Moos admitted that he didn't like the No. 1 import from japan, Sapporo, but many do like it. "just because I think it's sweet, someone else could think it could be bitter," Moos explained. "Each person has their own type of pal ette and how they taste things." Moos said he prefers dark beers, and, as an example, pulled a Samuel Smith's from England off the shelf. What I thought was a dark amber bottle turned out to be only a clear glass filled with an unbelievably dark mixture. The effect is achieved by burn ing the hops and barley before brewing, Moos explained. The SamuelSmith's Nut Brown Ale reminded Moos of his favorite Newcastle, a little sweet with an burnt aftertaste. And do students head for the import shelves very often? Students still tend to head for the regular domestics, he said, but every once in a while people come over to the import shelves and 'look at it, but it's almost like they're afraid to get into it," he observed. Moos said he breaks up cartons into singles to entice the reserved buyer and even offers an already combined variety pack of six dif ferent imports for sampling. For those who want to go with non-alcoholic imports, Moos stocks four varieties: Haake from Beck's, Kaliber from Guinness, Firestone made in the United States and Clausthaler made in Germany. Moos thought Clausthaler and Firestone are as close as one can get to brewed beer. Anyone who stops in and doesn't see the brand tney're look ing for can just ask for it, Moos said. All the brands can't be stocked on the shelves and some even may be specially ordered. So instead of that Pabst Blue Ribbon, be a little exotic and go for the real gusto. At night | can't Sleep because tne eggs i keep Singing THE K- ST. CAR WASH" AD-. \ v; hen \'m not at home, Some LARGE-HiPpED PERSON ftms ON ALL MV UNDERWEAR AND Stretches out the Elastic i fowd a Lionel Richie album At THE 8ACK0F my record col lection. 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