# The salability of "authentic" ethnic food.

**URL:** <https://boards.straightdope.com/t/the-salability-of-authentic-ethnic-food/399067>\
**Category:** In My Humble Opinion\
**Created:** [April 7, 2007, 2:48am UTC](https://boards.straightdope.com/t/the-salability-of-authentic-ethnic-food/399067 "2007-04-07T02:48:44Z")\
**Posts on this page:** 1\
**Page:** 3

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**Author:** ![mangeorge](https://avatars.discourse-cdn.com/v4/letter/m/d78d45/32.png) [@mangeorge](https://boards.straightdope.com/u/mangeorge)\
**Post date:** [April 15, 2007, 2:17pm UTC](https://boards.straightdope.com/t/the-salability-of-authentic-ethnic-food/399067/41 "2007-04-15T14:17:02Z")

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I used to go to a chinese place that was run by a korean family. Because I was a frequent patron, and liked to try different foods, they would often bring me a sample of their personal dinner that night.  
I don’t remember any twitching, but some of it was, uh, different. A lot of fish and quite a lot of garlic. Which was fine by me. Not that much chili, IIRC. Except in some of the kimchee, which they seemed to prepare in several different ways.  
Lotsa soup.

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