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.
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At THE 8ACK0F my record col
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