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Korean Cuisine, Korea.


Hanjungsik
Hanjeongsik, a full-course Korean meal with a varied array of banchan (side dishes)

Hanjeongsik, a full-course Korean meal with a varied array of banchan (side dishes).

 

Korean cuisine has evolved through centuries of social and political change. Originating from ancient agricultural and nomadic traditions in the Korean peninsula and southern Manchuria, Korean cuisine has evolved through a complex interaction of the natural environment and different cultural trends.

Middle_Class_in_Joseon

 

Korean cuisine is largely based on rice, vegetables, and meats. Traditional Korean meals are noted for the number of side dishes (반찬; banchan) that accompany steam-cooked short-grain rice. Kimchi is almost always served at every meal. Commonly used ingredients include sesame oil, doenjang (fermented bean paste), soy sauce, salt, garlic, ginger, pepper flakes gochujang (fermented red chili paste) and cabbage.

Ingredients and dishes vary by province. Many regional dishes have become national, and dishes that were once regional have proliferated in different variations across the country. The Korean royal court cuisine once brought all of the unique regional specialties together for the royal family. Meals are regulated by Korean cultural etiquette.

 

Food
Grains

Korea-Icheon-Dolsotbap-Cooked_rice_in_a_stone_pot-01Dolsotbap, cooked rice in a stone pot (dolsot).

Grains have been one of the most important staples of the Korean diet. Early myths of the foundations of various kingdoms in Korea center on grains. One foundation myth relates to Jumong, who received barley seeds from two doves sent by his mother after establishing the kingdom of Goguryeo. Yet another myth speaks of the three founding deities of Jeju Island, who were to be wed to the three princesses of Tamna; the deities brought seeds of five grains which were the first seeds planted, which in turn became the first instance of farming.

During the pre-modern era, grains such as barley and millet were the main staples and were supplemented by wheat, sorghum, and buckwheat. Rice is not an indigenous crop to Korea, and millet was likely the preferred grain before rice was cultivated. Rice became the grain of choice during the Three Kingdoms period, particularly in the Silla and Baekje Kingdoms in the southern regions of the peninsula. Rice was such an important commodity in Silla that it was used to pay taxes. The Sino-Korean word for “tax” is a compound character that uses the character for the rice plant. The preference for rice escalated into the Joseon period, when new methods of cultivation and new varieties emerged that would help increase production.

As rice was prohibitively expensive when it first came to Korea, the grain was likely mixed with other grains to “stretch” the rice; this is still done in dishes such as boribap (rice with barley) and kongbap (rice with beans). White rice, which is rice with the bran removed, has been the preferred form of rice since its introduction into the cuisine. The most traditional method of cooking the rice has been to cook it in an iron pot called a sot (솥) or musoe sot (무쇠솥). This method of rice cookery dates back to at least the Goryeo period, and these pots have even been found in tombs from the Silla period. The sot is still used today, much in the same manner as it was in the past centuries.

Rice is used to make a number of items, outside of the traditional bowl of plain white rice. It is commonly ground into a flour and used to make rice cakes called tteok in over two hundred varieties. It is also cooked down into a congee (juk), or gruel (mieum) and mixed with other grains, meat, or seafood. Koreans also produce a number of rice wines, both in filtered and unfiltered versions.

 


Legumes

 

Korean_noodles-Kongguksu-01Kongguksu, a cold noodle dish with a broth made from ground soy beans.

 

Legumes have been significant crops in Korean history and cuisine according to earliest preserved legumes found in archaeological sites in Korea. The excavation at Okbang site, Jinju, South Gyeongsang province indicates soybeans were cultivated as a food crop circa 1000–900 BCE.[11] They are made into tofu (dubu), while soybean sprouts are sauteed as a vegetable (kongnamul) and whole soybeans are seasoned and served as a side dish. They are also made into soy milk, which is used as the base for the noodle dish called kongguksu. A byproduct of soy milk production is okara (kongbiji), which is used to thicken stews and porridges. Soybeans may also be one of the beans in kongbap, which boil together with several types of beans and other grains, and they are also the primary ingredient in the production of fermented condiments collectively referred to as jang, such as soybean pastes, doenjang and cheonggukjang, a soy sauce called ganjang, chili pepper paste or gochujang and others.

 

6-Korean_shredded_mung_bean_jelly_with_vegetables-TangpyTangpyeongchae, a dish made with nokdumuk (a mung bean starch jelly) and vegetables.

Mung beans are commonly used in Korean cuisine, where they are called nokdu (녹두, literally “green bean”). Mung bean sprouts, called sukju namul, are often served as a side dish, blanched and sautéed with sesame oil, garlic, and salt. Ground mung beans are used to make a porridge called nokdujuk, which is eaten as a nutritional supplement and digestive aid, especially for ill patients. A popular snack, bindaetteok (mung bean pancake) is made with ground mung beans and fresh mung bean sprouts. Starch extracted from ground mung beans is used to make transparent cellophane noodles (dangmyeon). The noodles are the main ingredients for japchae (a salad-like dish), and sundae (a blood sausage) or a subsidiary ingredient for soups and stews. The starch can be also used to make jelly-like foods, such as nokdumuk and hwangpomuk. The muk have a bland flavor, so are served seasoned with soy sauce, sesame oil and crumbled seaweeds or other seasonings such as tangpyeongchae.

Cultivation of azuki beans dates back to ancient times according to an excavation from Odong-ri, Hoeryong, North Hamgyong Province, which is assumed to be that of Mumun period (approximately 1500-300 BCE). Azuki beans are generally eaten as patbap, which is a bowl of rice mixed with the beans, or as a filling and covering for tteok (rice cake) and breads. A porridge made with azuki beans, called patjuk, is commonly eaten during the winter season. On Dongjinal, a Korean traditional holiday which falls on December 22, Korean people eat donji patjuk, which contains saealsim (새알심), a ball made from glutinous rice flour. In old Korean tradition, patjuk is believed to have the power to drive evil spirits away.

 

Condiments and seasoning

Condiments are divided into fermented and nonfermented variants. Fermented condiments include ganjang, doenjang, gochujang and vinegars. Nonfermented condiments or spices include red pepper, black pepper, cordifolia, mustard, chinensis, garlic, onion, ginger, leek, and scallion (spring onion).

 

Meat

In antiquity, most meat in Korea was likely obtained through hunting and fishing. Ancient records indicate rearing of livestock began on a small scale during the Three Kingdoms period. Meat was consumed roasted or in soups or stews during this period. Those who lived closer to the oceans were able to complement their diet with more fish, while those who lived in the interior had a diet containing more meat.

 

Beef

Korean_barbeque-Yangnyeom_galbi-01Marinated galbi before grilling.

Beef is the most prized of all, with the cattle holding an important cultural role in the Korean home. Beef is prepared in numerous ways today, including roasting, grilling (gui) or boiling in soups.

Beef can also be dried into jerky, as with seafood, called respectively yukpo and eopo.
The cattle were valuable draught animals, often seen as equal to human servants, or in some cases, members of the family. Cattle were also given their own holiday during the first ‘cow’ day of the lunar New Year. The importance of cattle does not suggest Koreans ate an abundance of beef, however, as the cattle were valued as beasts of burden and slaughtering one would create dire issues in farming the land. Pork and seafood were consumed more regularly for this reason. The Buddhist ruling class of the Goryeo period forbade the consumption of beef. The Mongols dispensed withthe ban of beef during the 13th century, and they promoted the production of beef cattle. This increased production continued into the Joseon period, when the government encouraged both increased quantities and quality of beef. Only in the latter part of the 20th century has beef become regular table fare.

Chicken
Chicken has played an important role as a protein in Korean history, evidenced by a number of myths. One myth tells of the birth of Kim Alji, founder of the Kim family of Gyeongju being announced by the cry of a white chicken. As the birth of a clan’s founder is always announced by an animal with preternatural qualities, this myth speaks to the importance of chicken in Korean culture. Chicken is often served roasted or braised with vegetables or in soups. All parts of the chicken are used in Korean cuisine, including the gizzard, liver, and feet. Young chickens are braised with ginseng and other ingredients in medicinal soups eaten during the summer months to combat heat called samgyetang. The feet of the chicken, called dakbal (닭발), are often roasted and covered with hot and spicy gochujang-based sauce and served as an anju, or side dish, to accompany alcoholic beverages, especially soju.

 

Pork

 

 

Korean_barbeque-Samgyeopsal-06Samgyeopsal.

 

Pork has also been another important land-based protein for Korea. Records indicate pork has been a part of the Korean diet back to antiquity, similar to beef. A number of foods have been avoided while eating pork, including Chinese bellflower (doraji, 도라지) and lotus root (yeonn ppuri, 연뿌리), as the combinations have been thought to cause diarrhea. All parts of the pig are used in Korean cuisine, including the head, intestines, liver, kidney and other internal organs. Koreans utilize these parts in a variety of cooking methods including steaming, stewing, boiling and smoking. Koreans especially like to eat grilled pork belly, which is called samgyeopsal (삼겹살).

 

Fish and seafood

 

 

Korean.cuisine-Ganjang_gejang_and_banchan-01A bowl of gejang, marinated crabs in soy sauce and plates of various banchan (small side dishes).

 

Fish and shellfish have been a major part of Korean cuisine because of the oceans bordering the peninsula. Evidence from the 12th century illustrates commoners consumed a diet mostly of fish and shellfish, such as shrimp, clams, oysters, abalone, and loach, while sheep and hogs were reserved for the upper class.
Both fresh and saltwater fish are popular, and are served raw, grilled, broiled, dried or served in soups and stews. Common grilled fish include mackerel, hairtail, croaker and Pacific herring. Smaller fish, shrimp, squid, mollusks and countless other seafood can be salted and fermented as jeotgal. Fish can also be grilled either whole or in fillets as banchan. Fish is often dried naturally to prolong storing periods and enable shipping over long distances. Fish commonly dried include yellow corvina, anchovies (myeolchi) and croaker. Dried anchovies, along with kelp, form the basis of common soup stocks.
Shellfish is widely eaten in all different types of preparation. They can be used to prepare broth, eaten raw with chogochujang, which is a mixture of gochujang and vinegar, or used as a popular ingredient in countless dishes. Raw oysters and other seafood can be used in making kimchi to improve and vary the flavor.
Salted baby shrimp are used as a seasoning agent, known as saeujeot, for the preparation of some types of kimchi. Large shrimp are often grilled as daeha gui (대하구이)or dried, mixed with vegetables and served with rice. Mollusks eaten in Korean cuisine include octopus, cuttlefish, and squid.

 

Vegetables

 

Korea.food-Miyeok.guk-01Miyeok guk, a soup made from the sea seaweed, miyeok.

Korean cuisine uses a wide variety of vegetables, which are often served uncooked, either in salads or pickles, as well as cooked in various stews, stir-fried dishes, and other hot dishes. Commonly used vegetables include Korean radish, Napa cabbage, cucumber, potato, sweet potato, spinach, bean sprouts, scallions, garlic, chili peppers, seaweed, zucchini, mushrooms and lotus root. Several types of wild greens, known collectively as chwinamul (such as Aster scaber), are a popular dish, and other wild vegetables such as bracken fern shoots (gosari) or Korean bellflower root (doraji) are also harvested and eaten in season. Medicinal herbs, such as ginseng, reishi, wolfberry, Codonopsis pilosula, and Angelica sinensis, are often used as ingredients in cooking, as in samgyetang.

 

Medicinal foods

Medicinal food (boyangshik) is a wide variety of specialty foods prepared and eaten for medicinal purposes, especially during the hottest 30-day period in the lunar calendar, called sambok. Hot foods consumed are believed to restore ki, as well as sexual and physical stamina lost in the summer heat Commonly eaten boyangshik include: ginseng, chicken, black goat, abalone, eel, carp, beef bone soups, pig kidneys and dog.

 

Dog meat

 

Gaegogi-01Gaegogi Jeongol.

Dog meat is far less popular today than it used to be in the past, being viewed largely as a kind of health tonic rather than as a diet staple,[ especially amongst the younger generations who view dogs only as pets and service animals. That said, historically the consumption of dog meat can be traced back to antiquity. Dog bones were excavated in a neolithic settlement in Changnyeong, South Gyeongsang Province. A wall painting in the Goguryeo tombs complex in South Hwanghae Province, a UNESCO World Heritage site which dates from 4th century AD, depicts a slaughtered dog in a storehouse (Ahn, 2000). The Balhae people also enjoyed dog meat, and the Koreans’ appetite for canine cuisine seems to have come from that era.

Koreans have distinguished Chinese terms for dog “견; 犬”, which refers to pet dogs, feral dogs, and wolves from the Chinese term “구; 狗,” which is used specifically to indicate dog meat. “Hwangu” has been considered better for consumption than “Baekgu” (White dog) and “Heukgu” (Black dog).

Around 1816, Jeong Hak-yu, the second son of Jeong Yak-yong, a prominent politician and scholar of the Joseon dynasty at the time, wrote a poem called Nongga Wollyeongga (농가월령가). This poem, which is an important source of Korean folk history, describes what ordinary Korean farming families did in each month of the year. In the description of the month of August the poem tells of a married woman visiting her birth parents with boiled dog meat, rice cake, and rice wine, thus showing the popularity of dog meat at the time (Ahn, 2000; Seo, 2002). Dongguk Sesigi (동국세시기), a book written by Korean scholar Hong Seok-mo in 1849, contains a recipe for Bosintang including a boiled dog, green onion, and red chili pepper powder. According to one survey conducted in 2006, dog meat is the 4th most commonly consumed meat within South Korea.

 

Ginseng Chicken Soup(Samgyetang)

Samgyetang is a hot chicken soup to boost your energy in the hot summer season. It is made with a young whole chicken stuffed with ginseng, garlic and sweet rice. Samgyetang is a Koreans’ favorite energizing food and it is common to have it on sambok(삼복) days; Chobok(초복), Jungbok(중복) and Malbok(말복) which are believed to be the hottest days in Korea. According to the survey conducted by chosun.com, foreigners considered Samgyetang as one of the best health food for summer because of the good taste and nutritional value.

 

Dishes

Korean foods can be largely categorized into groups of “main staple foods” (주식), “subsidiary dishes” (부식), and “dessert” (후식). The main dishes are made from grains such as bap (a bowl of rice), juk (porridge), and guksu (noodles). Many Korean banchan rely on fermentation for flavor and preservation, resulting in a tangy, salty, and spicy taste. Certain regions are especially associated with some dishes (for example, the city of Jeonju with bibimbap) either as a place of origin or for a famous regional variety. Restaurants will often use these famous names on their signs or menus (i.e. “Suwon galbi”).

 

Soups and stews

 

12-Korean_008Tteokguk, soup made with tteok, rice cake.

Soups are a common part of any Korean meal. Unlike other cultures, in Korean culture, soup is served as part of the main course rather than at the beginning or the end of the meal, as an accompaniment to rice along with other banchan. Soups known as guk are often made with meats, shellfish and vegetables. Soups can be made into more formal soups known as tang, often served as the main dish of the meal. Jjigae are a thicker, heavier seasoned soups or stews.

 

Some popular types of soups are:

• Malgeunguk (맑은국), are flavored with ganjang. Small amounts of long boiled meat may be added to the soup, or seafood both fresh and dried may be added, or vegetables may be the main component for the clear soup.
• Tojangguk (토장국) are seasoned with doenjang. Common ingredients for tojang guk include seafood such as clams, dried anchovies, and shrimp. For a spicier soup, gochujang is added.
• Gomguk (곰국) or gomtang (곰탕), and they are made from boiling beef bones or cartilage. Originating as a peasant dish, all parts of beef are used, including tail, leg and rib bones with or without meat attached; these are boiled in water to extract fat, marrow, and gelatin to create a rich soup. Some versions of this soup may also use the beef head and intestines. The only seasoning generally used in the soup is salt.
• Naengguk (냉국), which are cold soups generally eaten during the summer months to cool the diner. A light hand is usually used in the seasoning of these soups usually using ganjang and sesame oil.

Stews are referred to as jjigae, and are often a shared side dish. Jjigae is often both cooked and served in the glazed earthenware pot (ttukbaegi) in which it is cooked. The most common version of this stew is doenjang jjigae, which is a stew of soybean paste, with many variations; common ingredients include vegetables, saltwater or freshwater fish, and tofu. The stew often changes with the seasons and which ingredients are available. Other common varieties of jjigae contain kimchi (kimchi jjigae) or tofu (sundubu jjigae).

 

Kimchi

 

13-Korean_002Baek kimchi.

 

Kimchi refers to often fermented vegetable dishes usually made with napa cabbage, Korean radish, or sometimes cucumber, commonly fermented in a brine of ginger, garlic, scallions, and chili pepper. There are endless varieties with regional variations, and it is served as a side dish or cooked into soups and rice dishes. Koreans traditionally make enough kimchi to last for the entire winter season, as fermented foods can keep for several years. These were stored in traditional Korean mud pots known as Jangdokdae although with the advent of refrigerators, special Kimchi freezers and commercially produced kimchi, this practice has become less common. Kimchi is packed with vitamin A, thiamine B1, riboflavin B2, calcium, and iron. Its main benefit though is found in the bacteria lactobacilli; this is found in yogurt and fermented foods. This bacteria helps with digestion. South Koreans eat an average of 40 pounds of Kimchi each year.

 


Noodles

 

Korean.food-Japchae-03Japchae, a kind of Korean noodle dish made with marinated beef and vegetables in soy sauce and sesame oil.

Noodles or noodle dishes in Korean cuisine are collectively referred to as guksu in native Korean or myeon in hanja. While noodles were eaten in Korea from ancient times, productions of wheat was less than other crops, so wheat noodles did not become a daily food until 1945. Wheat noodles (milguksu) were specialty foods for birthdays, weddings or auspicious occasions because the long and continued shape were thought to be associated with the bliss for longevity and long-lasting marriage.

In Korean traditional noodle dishes are onmyeon or guksu jangguk (noodles with a hot clear broth), naengmyeon (cold buckwheat noodles), bibim guksu (cold noodle dish mixed with vegetables), kalguksu (knife-cut noodles), kongguksu (noodles with a cold soybean broth), japchae (cellophane noodles made from sweet potato with various vegetables) and others. In royal court, baekmyeon (literally “white noodles”) consisting of buckwheat noodles and pheasant broth, was regarded as the top quality noodle dish. Naengmyeon with a cold soup mixed with dongchimi (watery radish kimchi) and beef brisket broth was eaten in court during summer.

• Jajangmyeon, a staple Koreanized Chinese noodle dish, is extremely popular in Korea as fast, take-out food. It is made with a black bean sauce usually fried with diced pork or seafood and a variety of vegetables, including zucchini and potatoes. It is popularly ordered and delivered, like Chinese take-out food in other parts of the world.
• Ramyeon refers to Korean instant noodles similar to ramen.

Banchan

 

Korean.cuisine-Bulgogi-01

Bulgogi, a grilled Korean dish; the meat and vegetables shown here have not yet been grilled.

 

Banchan is a term referring collectively to side dishes in Korean cuisine. Soups and stews are not considered banchan. Gui are grilled dishes, which most commonly have meat or fish as their primary ingredient, but may in some cases also comprise grilled vegetables or other vegetable ingredients. At traditional restaurants, meats are cooked at the center of the table over a charcoal grill, surrounded by various banchan and individual rice bowls. The cooked meat is then cut into small pieces and wrapped with fresh lettuce leaves, with rice, thinly sliced garlic, ssamjang (a mixture of gochujang and dwenjang), and other seasonings. The suffix gui is often omitted in the names of meat-based gui such as galbi, the name of which was originally galbi gui.

Jjim and seon (steamed dishes) are generic terms referring to steamed or boiled dishes in Korean cuisine. However, the former is made with meat or seafood-based ingredients marinated in gochujang or ganjang while seon is made with vegetable stuffed with fillings. Hoe (raw dishes): although the term originally referred to any kind of raw dish, it is generally used to refer to saengseonhweh (생선회, raw fish dishes). It is dipped in gochujang, or soy sauce with wasabi, and served with lettuce or perilla leaves.

 

Bindaeddeok

 

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Bindaeddeok.

 

Jeon (or buchimgae) are savory pancakes made from various ingredients. Chopped kimchi or seafood is mixed into a wheat flour-based batter, and then pan fried. This dish tastes best when it is dipped in a mixture of soy sauce, vinegar, and red pepper powder.

 

Namul

Korean.food-Namul-02Namul.

Namul may be used to refer to either saengchae (생채, literally “fresh vegetables”) or sukchae (숙채, literally “heated vegetables”), although the term generally indicates the latter. Saengchae is mostly seasoned with vinegar, chili pepper powder and salt to give a tangy and refreshing taste. On the other hand, sukchae (숙채) is blanched and seasoned with soy sauce, sesame oil, chopped garlic, or sometimes chili pepper powder.

 

Anju (side dishes accompanying alcoholic beverages)

 

Korean_cuisine-Jokbal-02Jokbal : pig’s feet, a type of Anju.

Anju is a general term for a Korean side dish consumed with alcohol. Some examples of anju include steamed squid with gochujang, assorted fruit, dubu kimchi (tofu with kimchi), peanuts, odeng/ohmuk, sora (소라) (a kind of shellfish popular in street food tents), and nakji (small octopus). Soondae is also a kind of anju, as is samgyeopsal, or dwejigalbi, or chicken feet. Most Korean foods may be served as anju, depending on availability and the diner’s taste. However, anju is considered different from the banchan served with a regular Korean meal. Jokbal is pig’s leg served with saeujeot (salted fermented shrimp sauce).

 

 

Beverages

Nonalcoholic beverages

 

18-Korean_005Daechu cha (jujube tea).

 

All Korean traditional nonalcoholic beverages are referred to as eumcheong or eumcheongnyu (음청류 飮淸類) which literally means “clear beverages”.According to historical documents regarding Korean cuisine, 193 items of eumcheongnyu are recorded. Eumcheongnyu can be divided into the following categories: tea, hwachae (fruit punch), sikhye (sweet rice drink), sujeonggwa (persimmon punch), tang (탕, boiled water), jang (장, fermented grain juice with a sour taste), suksu (숙수, beverage made of herbs), galsu (갈수, drink made of fruit extract, and Oriental medicine), honeyed water, juice and milk by their ingredient materials and preparation methods. Among the varieties, tea, hwachae, sikhye, and sujeonggwa are still widely favored and consumed; however, the others almost disappeared by the end of the 20th century.

In Korean cuisine, tea, or cha, refers to various types of herbal tea that can be served hot or cold. Not necessarily related to the leaves, leaf buds, and internodes of the Camellia sinensis plant, they are made from diverse substances, including fruits (e.g. yujacha), flowers (e.g. gukhwacha), leaves, roots, and grains (e.g. boricha, hyeonmi cha) or herbs and substances used in traditional Korean medicine, such as ginseng (e.g. Insam cha) and ginger (e.g. saenggang cha).

Alcoholic beverages

 

MakgeolriA bowl of makgeolli, a type of takju.

 

While soju is the best known liquor, there are well over 100 different alcoholic beverages, such as beers, rice and fruit wines, and liquors produced in South Korea as well as a sweet rice drink. The top-selling domestic beers (the Korean term for beer being maekju) are lagers, which differ from Western beers in that they are brewed from rice, rather than barley. Consequently, Korean beers are lighter, sweeter and have less head than their Western counterparts. The South Korean beer market is dominated by the two major breweries: Hite and OB. Taedonggang is a North Korean beer produced at a brewery based in Pyongyang since 2002. Microbrewery beers and bars are growing in popularity after 2002.

Soju is a clear spirit which was originally made from grain, especially rice, and is now also made from sweet potatoes or barley. Soju made from grain is considered superior (as is also the case with grain vs. potato vodka). Soju is around 22% ABV, and is a favorite beverage of hard-up college students, hard-drinking businessmen, and blue-collar workers.
Yakju is a refined pure liquor fermented from rice, with the best known being cheongju. Takju is a thick unrefined liquor made with grains, with the best known being makgeolli, a white, milky rice wine traditionally drunk by farmers.

In addition to the rice wine, various fruit wines and herbal wines exist in Korean cuisine. Acacia, maesil plum, Chinese quince, cherry, pine fruits, and pomegranate are most popular. Majuang wine (a blended wine of Korean grapes with French or American wines) and ginseng-based wines are also available.

 


Sweets

 

TteokTteok.

Korean.food-Yakgua-Yugua-InsadongVarious hahngwa.

 

Traditional rice cakes, tteok and Korean confectionery hangwa are eaten as treats during holidays and festivals. Tteok refers to all kinds of rice cakes made from either pounded rice (메떡, metteok), pounded glutinous rice (찰떡, chaltteok), or glutinous rice left whole, without pounding. It is served either filled or covered with sweetened mung bean paste, red bean paste, mashed red beans, raisins, a sweetened filling made with sesame seeds, sweet pumpkin, beans, jujubes, pine nuts or honey). Tteok is usually served as dessert or as a snack. Among varieties, songpyeon is a chewy stuffed tteok served at Chuseok. Honey or another soft sweet material such as sweetened sesame or black beans are used as fillings. Pine needles can be used for imparting flavor during the steaming process. Yaksik is a sweet rice cake made with glutinous rice, chestnuts, pine nuts, jujubes, and other ingredients, while chapssaltteok is a tteok filled with sweet bean paste.

On the other hand, hangwa is a general term referring to all types of Korean traditional confectionery. The ingredients of hahngwa mainly consist of grain flour, honey, yeot, and sugar, or of fruit and edible roots. Hangwa is largely divided into yumilgwa (fried confectionery), suksilgwa, jeonggwa, gwapyeon, dasik (tea food) and yeot. Yumilgwa is made by stir frying or frying pieces of dough, such as maejakgwa and yakgwa. Maejakgwa is a ring-shaped confection made of wheat flour, vegetable oil, cinnamon, ginger juice, jocheong, and pine nuts, while yakgwa, literally “medicinal confectionery”, is a flower-shaped biscuit made of honey, sesame oil and wheat flour.

Suksilgwa is made by boiling fruits, ginger, or nuts in water, and then forming the mix into the original fruit’s shape, or other shapes. Gwapyeon is a jelly-like confection made by boiling sour fruits, starch, and sugar. Dasik, literally “eatery for tea”, is made by kneading rice flour, honey, and various types of flour from nuts, herbs, sesame, or jujubes. Jeonggwa, or jeongwa, is made by boiling fruits, plant roots and seeds in honey, mulyeot (물엿, liquid candy) or sugar. It is similar to marmalade or jam/jelly.[60][61][62] Yeot is a Korean traditional candy in liquid or solid form made from steamed rice, glutinous rice, glutinous kaoliang, corn, sweet potatoes or mixed grains. The steamed ingredients are lightly fermented and boiled in a large pot called sot (솥) for a long time.

 

Regional and variant cuisines

 

22-North_Korea-Kaesong-Tongil_restaurant-02A traditional meal in Kaesong, North Korea.

 

Korean regional cuisines (Korean: hyangto eumsik, literally “native local foods”) are characterized by local specialties and distinctive styles within Korean cuisine. The divisions reflected historical boundaries of the provinces where these food and culinary traditions were preserved until modern times.

Although Korea has been divided into two nation-states since 1948 (North Korea and South Korea), it was once divided into eight provinces (paldo) according to the administrative districts of the Joseon Dynasty. The northern region consisted of Hamgyeong Province, Pyeongan Province and Hwanghae Province. The central region comprised Gyeonggi Province, Chungcheong Province, and Gangwon Province. Gyeongsang Province and Jeolla Province made up the southern region.

Until the late 19th century, transportation networks were not well developed, and each provincial region preserved its own characteristic tastes and cooking methods. Geographic differences are also reflected by the local specialty foodstuffs depending on the climate and types of agriculture, as well as the natural foods available. With the modern development of transportation and the introduction of foreign foods, Korean regional cuisines have tended to overlap and integrate. However, many unique traditional dishes in Korean regional cuisine have been handed down through the generations.

 

Buddhist cuisine

 

Korea-Seoul-Insadong-Sanchon-02Korean temple cuisine at Sanchon, a restaurant located in Insadong, Seoul.

 

Korean temple cuisine originated in Buddhist temples of Korea. Since Buddhism was introduced into Korea, Buddhist traditions have strongly influenced Korean cuisine, as well. During the Silla period (57 BCE – 935 CE), chalbap (찰밥, a bowl of cooked glutinous rice) yakgwa (a fried dessert) and yumilgwa (a fried and puffed rice snack) were served for Buddhist altars and have been developed into types of hangwa, Korean traditional confectionery. During the Goryeo Dynasty, sangchu ssam (wraps made with lettuce), yaksik, and yakgwa were developed, and since spread to China and other countries. Since the Joseon Dynasty, Buddhist cuisine has been established in Korea according to regions and temples.

On the other hand, royal court cuisine is closely related to Korean temple cuisine. In the past, when the royal court maids, sanggung, who were assigned to Suragan (hangul: 수라간; hanja: 水剌間; the name of the royal kitchen), where they prepared the king’s meals, became old, they had to leave the royal palace. Therefore, many of them entered Buddhist temples to become nuns. As a result, culinary techniques and recipes of the royal cuisine were integrated into Buddhist cuisine.

 

Vegetarian cuisine

 

B24b-Bibimbap_by_dizznbonn_in_New_YorkCloseup of the ingredients in goldongban or bibimbap.

 

Vegetarian cookery in Korea may be linked to the Buddhist traditions that influenced Korean culture from the Goryeo dynasty onwards. There are hundreds of vegetarian restaurants in Korea, although historically they have been local restaurants that are unknown to tourists. Most have buffets, with cold food, and vegetarian kimchi and tofu being the main features. Bibimbap is a common vegan dish. Menus change with seasons. Wine with the alcohol removed and fine teas are also served. The Korean tea ceremony is suitable for all vegetarians and vegans, and began with Buddhist influences. All food is eaten with a combination of rather slippery stainless steel oval chopsticks and a long-handled shallow spoon called together sujeo.

 

Ceremonial food

Food is an important part of traditions of Korean family ceremonies, which are mainly based on the Confucian culture. Gwan Hon Sang Je (관혼상제; 冠婚喪祭), the four family ceremonies (coming-of-age ceremony, wedding, funeral, and ancestral rite) have been considered especially important and elaborately developed, continuing to influence Korean life to these days. Ceremonial food in Korea has developed with variation across different regions and cultures.
For example, rituals are mainly performed on the anniversary of deceased ancestors, called jesa. Ritual food include rice, liquor, soup, vinegar and soy sauce (1st row); noodles, skewered meat, vegetable and fish dishes, and rice cake (2nd row); three types of hot soup, meat and vegetable dishes (3rd row); dried snacks, kimchi, and sweet rice drink (4th row); and variety of fruit (5th row).

 

Street food

 

GimbapGimbap.

In South Korea, inexpensive food may be purchased from pojangmacha, street carts during the day, where customers may eat standing beside the cart or have their food wrapped up to take home. At night, pojangmacha (포장마차) become small tents that sell food, drinks, and alcoholic beverages. Seasonal street foods include hotteok, and bungeoppang, which are enjoyed in autumn and winter. Gimbap (김밥) and tteokbokki (떡볶이)are also very popular street food.

 

 


Etiquette
Dining

26-Korean_chopsticks_and_spoon-Sujeo-01

Korean chopsticks and spoon made of stainless steel.

Dining etiquette in Korea can be traced back to the Confucian philosophies of the Joseon period. Guidebooks, such as Sasojeol (士小節, Elementary Etiquette for Scholar Families), written in 1775 by Yi Deokmu (이덕무; 李德懋), comment on the dining etiquette for the period. Suggestions include items such as “when you see a fat cow, goat, pig, or chicken, do not immediately speak of slaughtering, cooking or eating it”, “when you are having a meal with others, do not speak of smelly or dirty things, such as boils or diarrhea,” “when eating a meal, neither eat so slowly as to appear to be eating against your will nor so fast as if to be taking someone else’s food. Do not throw chopsticks on the table. Spoons should not touch plates, making a clashing sound”, amongst many other recommendations which emphasized proper table etiquette.

The eldest male at the table was always served first, commonly served to them in the men’s quarters by the women of the house. Women usually dined in a separate portion of the house after the men were served. The eldest men or women always ate before the younger family members. The meal was usually quiet, as conversation was discouraged during meals. In modern times, these rules have become lax, as families usually dine together now and use the time to converse. Of the remaining elements of this decorum, one is that the younger members of the table should not pick up their chopsticks or start eating before the elders of the table or guests and should not finish eating before the elders or guests finish eating.

In Korea, unlike in China, Japan and Vietnam, the rice or soup bowl is not lifted from the table when eating from it. This is due to the fact that each diner is given a metal spoon along with the chopsticks known collectively as sujeo. The use of the spoon for eating rice and soups is expected. There are rules which reflect the decorum of sharing communal side dishes; rules include not picking through the dishes for certain items while leaving others, and the spoon used should be clean, because usually diners put their spoons in the same serving olkklmg bowl on the table. Diners should also cover their mouths when using a toothpick after the meal.

The table setup is important as well, and individual place settings, moving from the diner’s left should be as follows: rice bowl, spoon, then chopsticks. Hot foods are set to the right side of the table, with the cold foods to the left. Soup must remain on the right side of the diner along with stews. Vegetables remain on the left along with the rice, and kimchi is set to the back while sauces remain in the front.

 

Drinking

The manner of drinking alcoholic drinks at dining is significant in Korean dining etiquette. Each diner is expected to face away from the eldest male and cover his mouth when drinking alcohol. According to Hyang Eum Ju Rye (향음주례; 鄕飮酒禮), the drinking etiquette established in Choseon Dynasty, it is impolite for a king and his vassal, a father and his son, or a teacher and his student to drink face to face. Also, a guest should not refuse the first drink offered by host, and in the most formal situations, the diner should politely refuse twice a drink offered by the eldest male or a host. When the host offers for the third time, then finally the guest can receive it. If the guest refuses three times, drink is not to be offered any more.

 


History
Prehistoric

In the Jeulmun pottery period (approximately 8000 to 1500 BCE), hunter-gatherer societies engaged in fishing and hunting, and incipient agriculture in the later stages. Since the beginning of the Mumun pottery period (1500 BCE), agricultural traditions began to develop with new migrant groups from the Liao River basin of Manchuria. During the Mumun period, people grew millet, barley, wheat, legumes and rice, and continued to hunt and fish. Archaeological remains point to development of fermented beans during this period, and cultural contact with nomadic cultures to the north facilitated domestication of animals.

 

Three Kingdoms period

 

27-Goguryeo-Gakjeochong-Inner_lifeIn a mural of Gakjeochong (각저총 “Tombs of Wrestlers”), a Goguryeo tomb built around the 5th century shows a Goguryeo nobleman having a meal with two ladies.

Three Kingdoms period

The Three Kingdoms period (57 BCE – 668 CE) was one of rapid cultural evolution. The kingdom of Goguryeo (37 BCE – 668 CE) was located in the northern part of the peninsula along much of modern-day Manchuria. The second kingdom, Baekje (18 BCE – 660 CE), was in the southwestern portion of the peninsula, and the third, Silla (57 BCE – 935 CE), was located at the southeastern portion of the peninsula. Each region had its own distinct set of cultural practices and foods. For example, Baekje was known for cold foods and fermented foods like kimchi. The spread of Buddhism and Confucianism from China during the fourth century CE began to change the distinct cultures of Korea.

 

Goryeo period

 

28-Spoon_of_InjongSilver spoon and chopsticks entombed with King Injong in 1146.

During the latter Goryeo period, the Mongols invaded Korea in the 13th century. Some traditional foods found today in Korea have their origins in the Mongol invasion. The dumpling dish, mandu which comes from Chinese Mantou, grilled meat dishes, noodle dishes, and the use of seasonings such as black pepper, all have their roots in this period.

 

Joseon period

Agricultural innovations were significant and widespread during this period, such as the invention of the rain gauge during the 15th century. During 1429, the government began publishing books on agriculture and farming techniques, which included Nongsa jikseol (literally “Straight Talk on Farming”), an agricultural book compiled under King Sejong.
A series of invasions in the earlier half of the Joseon caused a dynamic shift in the culture during the second half of the period. Groups of silhak (“practical learning”) scholars began to emphasize the importance of looking outside the country for innovation and technology to help improve the agricultural systems. Crops from the New World began to appear, acquired through trade with China, Japan, Europe, and the Philippines; these crops included corn, sweet potatoes, chili peppers, tomatoes, peanuts, and squash. Potatoes and sweet potatoes were particularly favored as they grew in soils and on terrains that were previously unused.

Government further developed agriculture through technology and lower taxation. Complex irrigation systems built by government allowed peasant farmers to produce larger crop volumes and produce crops not only for sustenance but also as cash crops. Reduced taxation of the peasantry also furthered the expanded commerce through increasing periodic markets, usually held every five days. One thousand such markets existed in the 19th century, and were communal centers for economic trade and entertainment.

The end of the Joseon period was marked by consistent encouragement to trade with the Western world, China and Japan. In the 1860s, trade agreements pushed by the Japanese government led the Joseon Dynasty to open its trade ports with the west, and to numerous treaties with the United States, Britain, France, and other Western countries.

The opening of Korea to the Western world brought further exchange of culture and food. Western missionaries introduced new ingredients and dishes to Korea. Joseon elites were introduced to these new foods by way of foreigners who attended the royal court as advisers or physicians. This period also saw the introduction of various seasonings imported from Japan via western traders and alcoholic drinks from China.

 

Japanese colony to present

 

 

Korean.food-Budaejjigae-01Budae jjigae, a spicy stew originated during the Korean War.

 

 

Korean chicken dish in Sydney,_AustraliaKorean chicken dish in Sydney, Australia.

 

Japan colonized Korean peninsula from 1910 to 1945. Many of the agricultural systems were taken over by the Japanese to support Japan’s food supply. Land changes resulting from the Japanese occupation included combining small farms into large-scale farms, which led to larger yields. Rice production increased during this period to support the Japanese Empire’s war efforts. Many Koreans, in turn, increased the production of other grains for their own consumption.

Meals during the Japanese occupation were quite varied. Koreans usually ate two meals a day during the cold seasons, and three during the warm seasons. For the lower classes, satiety, rather than quality, was most important. Those in even lower economic levels were likely to enjoy only a single bowl of white rice each year, while the remainder of the year was filled with cheaper grains, such as millet and barley. For the Korean middle and upper classes during the occupation, things were quite different. Western foods began emerging in the Korean diet, such as white bread and commercially produced staples such as precooked noodles. This era also saw the rise of many Japanese foods enter Korean cuisine, such as Gimbap, and Ramen, among many others. The Japanese occupational period ended after the defeat of Japan during World War II.

The country remained in a state of turmoil through the Korean War (1950–1953) and the Cold War, which separated the country into North Korea and South Korea. Both of these periods continued the limited food provisions for Koreans, and the stew called budae jjigae, which makes use of inexpensive meats such as sausage and Spam, originated during this period.

30-Koreatown_NY_FoodKorean restaurant dishes in Koreatown, New York City.

At this point, the history of North and South Korea sharply diverged. In the 1960s under President Park Chung Hee, industrialization began to give South Korea the economic and cultural power it holds in the global economy today. Agriculture was increased through use of commercial fertilizers and modern farming equipment. In the 1970s, food shortages began to lessen. Consumption of instant and processed foods increased, as did the overall quality of foods. Livestock and dairy production was increased during the 1970s through the increase of commercial dairies and mechanized farms. The consumption of pork and beef increased vastly in the 1970s. Per-capita consumption of meat was 3.6 kg in 1961 and 11 kg by 1979. The result of this increased meat consumption brought about the rise of bulgogi restaurants, which gave the middle class of South Korea the ability to enjoy meat regularly. Meat eating continued to rise, reaching 40 kg in 1997, with fish consumption at 49.5 kg in 1998. Rice consumption continually decreased through these years, with 128 kg consumed per person in 1985 to 106 kg in 1995 and 83 kg in 2003. The decrease in rice consumption has been accompanied by an increase in the consumption of bread and noodles.

 

Royal court cuisine

 

31-Anapji_Pond-Gyeongju-Korea-2006-09Anapji Lake in Gyeongju, the capital of Silla Kingdom.

 

Collectively known as gungjung eumsik during the pre-modern era, the foods of the royal palace were reflective of the opulent nature of the past rulers of the Korean peninsula. This nature is evidenced in examples as far back as the Silla kingdom, where a man-made lake (Anapji Lake, located in Gyeongju), was created with multiple pavilions and halls for the sole purpose of opulent banquets, and a spring fed channel, Poseokjeong, was created for the singular purpose of setting wine cups afloat while they wrote poems.
Reflecting the regionalism of the kingdoms and bordering countries of the peninsula, the cuisine borrowed portions from each of these areas to exist as a showcase. The royalty would have the finest regional specialties and delicacies sent to them at the palace. Although there are records of banquets predating the Joseon period, the majority of these records mostly reflect the vast variety of foods, but do not mention the specific foods presented. The meals cooked for the royal family did not reflect the seasons, as the commoner’s meals would have. Instead, their meals varied significantly day-to-day. Each of the eight provinces was represented each month in the royal palace by ingredients presented by their governors, which gave the cooks a wide assortment of ingredients to use for royal meals.

 

Korea-Dae_Jang_Geum_Theme_Park-41A model of the royal kitchen in the Dae Jang Geum theme park, South Korea.

 

Food was considered significant in the Joseon period. Official positions were created within the Six Ministries (Yukjo, 육조) that were charged with all matters related to procurement and consumption of food and drink for the royal court. The Board of Personnel (Ijo, 이조) contained positions specific for attaining rice for the royal family. The Board of Rights (Yejo) were responsible for foods prepared for ancestor rites, attaining wines and other beverages, and medicinal foods. There were also hundreds of slaves and women who worked in the palace that had tasks such as making tofu, liquor, tea, and tteok (rice cakes). The women were the cooks to the royal palace and were of commoner or low-born families. These women would be split into specific skill sets or “bureau” such as the bureau of special foods (Saenggwa-bang, 생과방) or the bureau of cooking foods (Soju-bang, 소주방). These female cooks may have been assisted by male cooks from outside the palace during larger banquets when necessary.

Five meals were generally served in the royal palace each day during the Joseon period, and records suggest this pattern had existed from antiquity. Three of these meals would be full meals, while the afternoon and after dinner meals would be lighter. The first meal, mieumsang (미음상), was served at sunrise and was served only on days when the king and queen were not taking herbal medicines. The meal consisted of rice porridge (juk, 죽) made with ingredients such as abalone (jeonbokjuk), white rice (huinjuk), mushrooms (beoseotjuk), pine nuts (jatjuk), and sesame (kkaejuk). The side dishes could consist of kimchi, nabak kimchi, oysters, soy sauce, and other items. The porridge was thought to give vitality to the king and queen throughout the day.

The sura (수라) were the main meals of the day. Breakfast was served at ten in the morning, and the evening meals were served between six and seven at night. The set of three tables (surasang, 수라상), were usually set with two types of rice, two types of soup, two types of stew (jjigae), one dish of jjim (meat stew), one dish of jeongol (a casserole of meat and vegetables), three types of kimchi, three types of jang (장) and twelve side dishes, called 12 cheop (12첩). The meals were set in the suragan (수라간), a room specifically used for taking meals, with the king seated to the east and the queen to the west. Each had their own set of tables and were attended by three palace servant women known as sura sanggung (수라상궁). These women would remove bowl covers and offer the foods to the king and queen after ensuring the dishes were not poisoned.

Banquets (궁중 연회 음식) were held on special occasions in the Korean Royal Palace. These included birthdays of the royal family members, marriages, and national festivals, including Daeborum, Dano, Chuseok, and Dongji. Banquet food was served on individual tables which varied according to the rank of the person. Usually banquet food consisted of ten different types of dishes. Main dishes were prepared based on the seasonal foods. Main dishes of the banquet included sinseollo, jeon, hwayang jeok, honghapcho, nengmyun and mulgimchi. A typical banquet ingredient was chogyetang (chicken broth with vinegar), which was prepared with five different chickens, five abalones, ten sea cucumbers, twenty eggs, half a bellflower root, mushrooms, two cups of black pepper, two peeled pine nuts, starch, soy sauce and vinegar. Yaksik was a favorite banquet dessert.

 


Source  :

http://www.en.wikipedia.org

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  53. I am really loving the theme/design of your web site. Do you ever run into any web browser compatibility problems? A handful of my blog audience have complained about my website not working correctly in Explorer but looks great in Firefox. Do you have any suggestions to help fix this problem?

  54. Greetings from Florida! I’m bored to tears at work so I decided to browse your blog on my iphone during lunch break. I really like the info you provide here and can’t wait to take a look when I get home. I’m surprised at how quick your blog loaded on my phone .. I’m not even using WIFI, just 3G .. Anyhow, excellent blog!

  55. I’m really loving the theme/design of your site. Do you ever run into any browser compatibility issues? A small number of my blog readers have complained about my website not operating correctly in Explorer but looks great in Chrome. Do you have any solutions to help fix this issue?

  56. I know this if off topic but I’m looking into starting my own blog and was wondering what all is needed to get set up? I’m assuming having a blog like yours would cost a pretty penny? I’m not very internet smart so I’m not 100% sure. Any recommendations or advice would be greatly appreciated. Thank you

  57. I’m not sure why but this website is loading extremely slow for me. Is anyone else having this problem or is it a problem on my end? I’ll check back later on and see if the problem still exists.

  58. Today, while I was at work, my cousin stole my iPad and tested to see if it can survive a 30 foot drop, just so she can be a youtube sensation. My iPad is now destroyed and she has 83 views. I know this is entirely off topic but I had to share it with someone!

  59. I really like your blog.. very nice colors & theme. Did you design this website yourself or did you hire someone to do it for you? Plz respond as I’m looking to design my own blog and would like to find out where u got this from. thank you

  60. I was curious if you ever thought of changing the layout of your site? Its very well written; I love what youve got to say. But maybe you could a little more in the way of content so people could connect with it better. Youve got an awful lot of text for only having 1 or 2 images. Maybe you could space it out better?

  61. Very good blog! Do you have any recommendations for aspiring writers? I’m hoping to start my own website soon but I’m a little lost on everything. Would you propose starting with a free platform like WordPress or go for a paid option? There are so many choices out there that I’m totally overwhelmed .. Any suggestions? Cheers!

  62. Hey there would you mind letting me know which web host you’re working with? I’ve loaded your blog in 3 different internet browsers and I must say this blog loads a lot faster then most. Can you suggest a good hosting provider at a fair price? Thanks, I appreciate it!

  63. Hello! I understand this is sort of off-topic however I had to ask. Does running a well-established blog like yours require a massive amount work? I’m brand new to operating a blog however I do write in my diary everyday. I’d like to start a blog so I can share my experience and thoughts online. Please let me know if you have any kind of ideas or tips for new aspiring bloggers. Thankyou!

  64. Hi, i read your blog occasionally and i own a similar one and i was just wondering if you get a lot of spam remarks? If so how do you stop it, any plugin or anything you can advise? I get so much lately it’s driving me mad so any assistance is very much appreciated.

  65. Today, while I was at work, my sister stole my apple ipad and tested to see if it can survive a 25 foot drop, just so she can be a youtube sensation. My apple ipad is now destroyed and she has 83 views. I know this is entirely off topic but I had to share it with someone!

  66. Today, I went to the beach with my kids. I found a sea shell and gave it to my 4 year old daughter and said “You can hear the ocean if you put this to your ear.” She put the shell to her ear and screamed. There was a hermit crab inside and it pinched her ear. She never wants to go back! LoL I know this is entirely off topic but I had to tell someone!

  67. Hmm is anyone else encountering problems with the pictures on this blog loading? I’m trying to find out if its a problem on my end or if it’s the blog. Any feedback would be greatly appreciated.

  68. Hey! I could have sworn I’ve been to this website before but after reading through some of the post I realized it’s new to me. Nonetheless, I’m definitely happy I found it and I’ll be bookmarking and checking back often!

  69. I do not know if it’s just me or if perhaps everybody else experiencing problems with your site. It looks like some of the written text within your posts are running off the screen. Can someone else please provide feedback and let me know if this is happening to them too? This could be a problem with my internet browser because I’ve had this happen previously. Thank you

  70. Wonderful blog! Do you have any hints for aspiring writers? I’m hoping to start my own site soon but I’m a little lost on everything. Would you recommend starting with a free platform like WordPress or go for a paid option? There are so many options out there that I’m completely confused .. Any suggestions? Thanks a lot!

  71. Greetings from Ohio! I’m bored to death at work so I decided to check out your site on my iphone during lunch break. I love the knowledge you present here and can’t wait to take a look when I get home. I’m surprised at how quick your blog loaded on my mobile .. I’m not even using WIFI, just 3G .. Anyhow, superb site!

  72. Have you ever thought about including a little bit more than just your articles? I mean, what you say is valuable and all. But think about if you added some great photos or videos to give your posts more, “pop”! Your content is excellent but with images and video clips, this website could certainly be one of the most beneficial in its field. Excellent blog!

  73. Do you mind if I quote a few of your posts as long as I provide credit and sources back to your website? My blog is in the exact same area of interest as yours and my users would certainly benefit from some of the information you present here. Please let me know if this ok with you. Appreciate it!

  74. Hey there! This is my first visit to your blog! We are a collection of volunteers and starting a new project in a community in the same niche. Your blog provided us beneficial information to work on. You have done a wonderful job!

  75. Hello! Do you know if they make any plugins to help with Search Engine Optimization? I’m trying to get my blog to rank for some targeted keywords but I’m not seeing very good results. If you know of any please share. Thanks!

  76. Write more, thats all I have to say. Literally, it seems as though you relied on the video to make your point. You clearly know what youre talking about, why waste your intelligence on just posting videos to your site when you could be giving us something enlightening to read?

  77. Greetings from Florida! I’m bored at work so I decided to check out your site on my iphone during lunch break. I enjoy the info you present here and can’t wait to take a look when I get home. I’m surprised at how fast your blog loaded on my phone .. I’m not even using WIFI, just 3G .. Anyhow, great site!

  78. Awesome blog! Is your theme custom made or did you download it from somewhere? A theme like yours with a few simple adjustements would really make my blog stand out. Please let me know where you got your design. Thanks

  79. I don’t know whether it’s just me or if perhaps everybody else experiencing problems with your site. It appears like some of the text on your posts are running off the screen. Can somebody else please comment and let me know if this is happening to them as well? This could be a issue with my internet browser because I’ve had this happen before. Thank you

  80. Hi there! This post couldn’t be written any better! Reading through this post reminds me of my good old room mate! He always kept talking about this. I will forward this post to him. Pretty sure he will have a good read. Many thanks for sharing!

  81. Have you ever considered writing an ebook or guest authoring on other blogs? I have a blog centered on the same ideas you discuss and would love to have you share some stories/information. I know my visitors would enjoy your work. If you are even remotely interested, feel free to shoot me an e mail.

  82. Howdy! This is my 1st comment here so I just wanted to give a quick shout out and tell you I truly enjoy reading your posts. Can you suggest any other blogs/websites/forums that cover the same subjects? Thank you!

  83. Good day! This post couldn’t be written any better! Reading this post reminds me of my previous room mate! He always kept talking about this. I will forward this page to him. Pretty sure he will have a good read. Many thanks for sharing!

  84. I do not know whether it’s just me or if everyone else encountering issues with your site. It appears as though some of the written text within your content are running off the screen. Can somebody else please comment and let me know if this is happening to them as well? This may be a problem with my browser because I’ve had this happen before. Cheers

  85. Howdy! This is my first comment here so I just wanted to give a quick shout out and tell you I genuinely enjoy reading through your blog posts. Can you suggest any other blogs/websites/forums that deal with the same topics? Thanks for your time!

  86. Thanks on your marvelous posting! I seriously enjoyed reading it, you might be a great author.I will make certain to bookmark your blog and will often come back from now on. I want to encourage that you continue your great posts, have a nice afternoon!

  87. Please let me know if you’re looking for a article writer for your site. You have some really great articles and I feel I would be a good asset. If you ever want to take some of the load off, I’d absolutely love to write some material for your blog in exchange for a link back to mine. Please blast me an e-mail if interested. Thank you!

  88. Howdy! I understand this is somewhat off-topic but I had to ask. Does building a well-established website such as yours take a massive amount work? I’m completely new to writing a blog however I do write in my diary everyday. I’d like to start a blog so I can easily share my experience and feelings online. Please let me know if you have any recommendations or tips for brand new aspiring bloggers. Appreciate it!

  89. Does your blog have a contact page? I’m having a tough time locating it but, I’d like to shoot you an email. I’ve got some creative ideas for your blog you might be interested in hearing. Either way, great site and I look forward to seeing it grow over time.

  90. Hi there! This is my first comment here so I just wanted to give a quick shout out and tell you I truly enjoy reading through your posts. Can you suggest any other blogs/websites/forums that deal with the same topics? Thanks a lot!

  91. I’m really enjoying the theme/design of your site. Do you ever run into any internet browser compatibility problems? A handful of my blog readers have complained about my website not working correctly in Explorer but looks great in Firefox. Do you have any advice to help fix this problem?

  92. Hi! I know this is kinda off topic but I’d figured I’d ask. Would you be interested in exchanging links or maybe guest authoring a blog article or vice-versa? My website discusses a lot of the same subjects as yours and I believe we could greatly benefit from each other. If you might be interested feel free to send me an e-mail. I look forward to hearing from you! Excellent blog by the way!

  93. Howdy just wanted to give you a quick heads up. The text in your article seem to be running off the screen in Firefox. I’m not sure if this is a formatting issue or something to do with web browser compatibility but I figured I’d post to let you know. The layout look great though! Hope you get the problem resolved soon. Cheers

  94. Hello there! This is my first comment here so I just wanted to give a quick shout out and say I really enjoy reading through your posts. Can you recommend any other blogs/websites/forums that go over the same topics? Thanks!

  95. Do you mind if I quote a few of your posts as long as I provide credit and sources back to your blog? My blog is in the very same area of interest as yours and my users would really benefit from some of the information you present here. Please let me know if this ok with you. Appreciate it!

  96. Good day! This is my first comment here so I just wanted to give a quick shout out and tell you I truly enjoy reading your posts. Can you suggest any other blogs/websites/forums that cover the same topics? Thanks a ton!

  97. Hey there would you mind letting me know which hosting company you’re utilizing? I’ve loaded your blog in 3 different internet browsers and I must say this blog loads a lot quicker then most. Can you suggest a good web hosting provider at a fair price? Kudos, I appreciate it!

  98. With havin so much content and articles do you ever run into any problems of plagorism or copyright infringement? My website has a lot of completely unique content I’ve either authored myself or outsourced but it appears a lot of it is popping it up all over the web without my agreement. Do you know any techniques to help prevent content from being ripped off? I’d truly appreciate it.

  99. Greetings from Idaho! I’m bored to tears at work so I decided to browse your website on my iphone during lunch break. I love the information you present here and can’t wait to take a look when I get home. I’m surprised at how fast your blog loaded on my phone .. I’m not even using WIFI, just 3G .. Anyways, wonderful blog!

  100. It’s a pity you don’t have a donate button! I’d definitely donate to this outstanding blog! I guess for now i’ll settle for book-marking and adding your RSS feed to my Google account. I look forward to brand new updates and will share this website with my Facebook group. Chat soon!

  101. We absolutely love your blog and find the majority of your post’s to be exactly I’m looking for. Do you offer guest writers to write content for yourself? I wouldn’t mind writing a post or elaborating on a lot of the subjects you write about here. Again, awesome website!

  102. Hey I know this is off topic but I was wondering if you knew of any widgets I could add to my blog that automatically tweet my newest twitter updates. I’ve been looking for a plug-in like this for quite some time and was hoping maybe you would have some experience with something like this. Please let me know if you run into anything. I truly enjoy reading your blog and I look forward to your new updates.

  103. Hey would you mind stating which blog platform you’re working with? I’m going to start my own blog in the near future but I’m having a hard time selecting between BlogEngine/Wordpress/B2evolution and Drupal. The reason I ask is because your layout seems different then most blogs and I’m looking for something completely unique. P.S My apologies for being off-topic but I had to ask!

  104. Have you ever considered about adding a little bit more than just your articles? I mean, what you say is valuable and everything. Nevertheless imagine if you added some great visuals or videos to give your posts more, “pop”! Your content is excellent but with images and clips, this blog could certainly be one of the most beneficial in its niche. Superb blog!

  105. First off I would like to say wonderful blog! I had a quick question which I’d like to ask if you don’t mind. I was curious to know how you center yourself and clear your thoughts before writing. I have had trouble clearing my thoughts in getting my ideas out there. I do enjoy writing but it just seems like the first 10 to 15 minutes are wasted just trying to figure out how to begin. Any suggestions or hints? Kudos!

  106. My programmer is trying to persuade me to move to .net from PHP. I have always disliked the idea because of the costs. But he’s tryiong none the less. I’ve been using Movable-type on various websites for about a year and am worried about switching to another platform. I have heard very good things about blogengine.net. Is there a way I can transfer all my wordpress content into it? Any kind of help would be greatly appreciated!

  107. When I originally commented I clicked the “Notify me when new comments are added” checkbox and now each time a comment is added I get several e-mails with the same comment. Is there any way you can remove people from that service? Cheers!

  108. Fantastic site you have here but I was curious about if you knew of any forums that cover the same topics discussed here? I’d really like to be a part of online community where I can get advice from other experienced people that share the same interest. If you have any recommendations, please let me know. Many thanks!

  109. Hi! I know this is kinda off topic nevertheless I’d figured I’d ask. Would you be interested in trading links or maybe guest authoring a blog article or vice-versa? My blog addresses a lot of the same topics as yours and I think we could greatly benefit from each other. If you might be interested feel free to shoot me an e-mail. I look forward to hearing from you! Superb blog by the way!

  110. When I initially commented I clicked the “Notify me when new comments are added” checkbox and now each time a comment is added I get three e-mails with the same comment. Is there any way you can remove me from that service? Appreciate it!

  111. Hey! I could have sworn I’ve been to this website before but after checking through some of the post I realized it’s new to me. Anyhow, I’m definitely delighted I found it and I’ll be bookmarking and checking back often!

  112. Hi would you mind letting me know which webhost you’re utilizing? I’ve loaded your blog in 3 completely different web browsers and I must say this blog loads a lot quicker then most. Can you recommend a good web hosting provider at a honest price? Thanks a lot, I appreciate it!

  113. With havin so much content do you ever run into any problems of plagorism or copyright violation? My blog has a lot of unique content I’ve either created myself or outsourced but it looks like a lot of it is popping it up all over the internet without my agreement. Do you know any techniques to help prevent content from being stolen? I’d genuinely appreciate it.

  114. Hello there! I know this is kinda off topic nevertheless I’d figured I’d ask. Would you be interested in trading links or maybe guest authoring a blog article or vice-versa? My website addresses a lot of the same subjects as yours and I believe we could greatly benefit from each other. If you might be interested feel free to shoot me an e-mail. I look forward to hearing from you! Superb blog by the way!

  115. Greetings from Carolina! I’m bored to death at work so I decided to browse your site on my iphone during lunch break. I enjoy the info you present here and can’t wait to take a look when I get home. I’m shocked at how fast your blog loaded on my mobile .. I’m not even using WIFI, just 3G .. Anyhow, very good site!

  116. My developer is trying to persuade me to move to .net from PHP. I have always disliked the idea because of the expenses. But he’s tryiong none the less. I’ve been using Movable-type on a variety of websites for about a year and am concerned about switching to another platform. I have heard very good things about blogengine.net. Is there a way I can transfer all my wordpress content into it? Any kind of help would be really appreciated!

  117. Hmm it seems like your website ate my first comment (it was extremely long) so I guess I’ll just sum it up what I wrote and say, I’m thoroughly enjoying your blog. I as well am an aspiring blog blogger but I’m still new to everything. Do you have any helpful hints for novice blog writers? I’d certainly appreciate it.

  118. Hmm it looks like your site ate my first comment (it was super long) so I guess I’ll just sum it up what I submitted and say, I’m thoroughly enjoying your blog. I too am an aspiring blog writer but I’m still new to everything. Do you have any recommendations for inexperienced blog writers? I’d definitely appreciate it.

  119. Hey, I think your website might be having browser compatibility issues. When I look at your website in Safari, it looks fine but when opening in Internet Explorer, it has some overlapping. I just wanted to give you a quick heads up! Other then that, terrific blog!

  120. It’s a pity you don’t have a donate button! I’d certainly donate to this outstanding blog! I guess for now i’ll settle for bookmarking and adding your RSS feed to my Google account. I look forward to brand new updates and will talk about this blog with my Facebook group. Talk soon!

  121. Great blog! Do you have any suggestions for aspiring writers? I’m planning to start my own website soon but I’m a little lost on everything. Would you propose starting with a free platform like WordPress or go for a paid option? There are so many options out there that I’m completely confused .. Any recommendations? Thanks!

  122. Hmm it looks like your blog ate my first comment (it was extremely long) so I guess I’ll just sum it up what I submitted and say, I’m thoroughly enjoying your blog. I as well am an aspiring blog blogger but I’m still new to the whole thing. Do you have any tips for novice blog writers? I’d definitely appreciate it.

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  124. Please let me know if you’re looking for a article author for your weblog. You have some really great posts and I think I would be a good asset. If you ever want to take some of the load off, I’d absolutely love to write some articles for your blog in exchange for a link back to mine. Please blast me an email if interested. Thank you!

  125. Today, I went to the beach with my kids. I found a sea shell and gave it to my 4 year old daughter and said “You can hear the ocean if you put this to your ear.” She put the shell to her ear and screamed. There was a hermit crab inside and it pinched her ear. She never wants to go back! LoL I know this is entirely off topic but I had to tell someone!

  126. I’ve been browsing online greater than three hours as of late, but I by no means discovered any attention-grabbing article like yours. It is pretty value enough for me. Personally, if all website owners and bloggers made excellent content as you did, the web will be a lot more useful than ever before.

  127. I know this if off topic but I’m looking into starting my own blog and was wondering what all is required to get set up? I’m assuming having a blog like yours would cost a pretty penny? I’m not very web smart so I’m not 100% positive. Any suggestions or advice would be greatly appreciated. Thank you

  128. Please let me know if you’re looking for a author for your weblog. You have some really great articles and I think I would be a good asset. If you ever want to take some of the load off, I’d love to write some articles for your blog in exchange for a link back to mine. Please shoot me an e-mail if interested. Many thanks!

  129. Do you have a spam problem on this blog; I also am a blogger, and I was wondering your situation; we have created some nice methods and we are looking to swap techniques with others, please shoot me an e-mail if interested.

  130. Hi would you mind stating which blog platform you’re using? I’m planning to start my own blog in the near future but I’m having a hard time selecting between BlogEngine/Wordpress/B2evolution and Drupal. The reason I ask is because your design seems different then most blogs and I’m looking for something unique. P.S My apologies for being off-topic but I had to ask!

  131. Hey there I am so grateful I found your webpage, I really found you by accident, while I was looking on Google for something else, Nonetheless I am here now and would just like to say many thanks for a incredible post and a all round exciting blog (I also love the theme/design), I don’t have time to look over it all at the minute but I have book-marked it and also added your RSS feeds, so when I have time I will be back to read a great deal more, Please do keep up the fantastic work.

  132. I absolutely love your blog and find many of your post’s to be exactly what I’m looking for. Do you offer guest writers to write content for you personally? I wouldn’t mind producing a post or elaborating on many of the subjects you write with regards to here. Again, awesome site!

  133. Today, while I was at work, my sister stole my iPad and tested to see if it can survive a 25 foot drop, just so she can be a youtube sensation. My apple ipad is now broken and she has 83 views. I know this is completely off topic but I had to share it with someone!

  134. Today, I went to the beachfront with my children. I found a sea shell and gave it to my 4 year old daughter and said “You can hear the ocean if you put this to your ear.” She put the shell to her ear and screamed. There was a hermit crab inside and it pinched her ear. She never wants to go back! LoL I know this is entirely off topic but I had to tell someone!

  135. Yesterday, while I was at work, my sister stole my iphone and tested to see if it can survive a 25 foot drop, just so she can be a youtube sensation. My apple ipad is now broken and she has 83 views. I know this is completely off topic but I had to share it with someone!

  136. I know this if off topic but I’m looking into starting my own weblog and was curious what all is required to get set up? I’m assuming having a blog like yours would cost a pretty penny? I’m not very internet smart so I’m not 100% certain. Any suggestions or advice would be greatly appreciated. Cheers

  137. Hmm it seems like your website ate my first comment (it was extremely long) so I guess I’ll just sum it up what I had written and say, I’m thoroughly enjoying your blog. I as well am an aspiring blog writer but I’m still new to everything. Do you have any tips and hints for rookie blog writers? I’d genuinely appreciate it.

  138. When I initially commented I clicked the “Notify me when new comments are added” checkbox and now each time a comment is added I get four emails with the same comment. Is there any way you can remove people from that service? Appreciate it!

  139. Hello just wanted to give you a quick heads up. The words in your article seem to be running off the screen in Opera. I’m not sure if this is a format issue or something to do with browser compatibility but I thought I’d post to let you know. The style and design look great though! Hope you get the problem solved soon. Many thanks

  140. Greetings! This is my first visit to your blog! We are a collection of volunteers and starting a new project in a community in the same niche. Your blog provided us useful information to work on. You have done a outstanding job!

  141. I absolutely love your blog and find the majority of your post’s to be exactly I’m looking for. Do you offer guest writers to write content for yourself? I wouldn’t mind writing a post or elaborating on some of the subjects you write about here. Again, awesome web log!

  142. Howdy I am so happy I found your web site, I really found you by accident, while I was researching on Digg for something else, Regardless I am here now and would just like to say thank you for a fantastic post and a all round enjoyable blog (I also love the theme/design), I don’t have time to browse it all at the moment but I have book-marked it and also added in your RSS feeds, so when I have time I will be back to read a lot more, Please do keep up the fantastic job.

  143. Hello! Quick question that’s totally off topic. Do you know how to make your site mobile friendly? My blog looks weird when browsing from my iphone. I’m trying to find a theme or plugin that might be able to resolve this issue. If you have any recommendations, please share. Cheers!

  144. I do not know whether it’s just me or if everybody else encountering issues with your blog. It looks like some of the text in your posts are running off the screen. Can someone else please provide feedback and let me know if this is happening to them as well? This might be a issue with my internet browser because I’ve had this happen before. Kudos

  145. Howdy! This post couldn’t be written any better! Reading through this post reminds me of my previous room mate! He always kept chatting about this. I will forward this write-up to him. Fairly certain he will have a good read. Many thanks for sharing!

  146. Hi there just wanted to give you a quick heads up. The words in your post seem to be running off the screen in Firefox. I’m not sure if this is a formatting issue or something to do with internet browser compatibility but I figured I’d post to let you know. The layout look great though! Hope you get the issue solved soon. Thanks

  147. Howdy would you mind letting me know which hosting company you’re utilizing? I’ve loaded your blog in 3 different web browsers and I must say this blog loads a lot faster then most. Can you recommend a good hosting provider at a fair price? Kudos, I appreciate it!

  148. Hello! I know this is kinda off topic however I’d figured I’d ask. Would you be interested in exchanging links or maybe guest writing a blog article or vice-versa? My blog covers a lot of the same topics as yours and I think we could greatly benefit from each other. If you are interested feel free to shoot me an e-mail. I look forward to hearing from you! Fantastic blog by the way!

  149. This design is steller! You most certainly know how to keep a reader entertained. Between your wit and your videos, I was almost moved to start my own blog (well, almost…HaHa!) Wonderful job. I really enjoyed what you had to say, and more than that, how you presented it. Too cool!

  150. My partner and I absolutely love your blog and
    find almost all of your post’s to be exactly what I’m looking for.
    Would you offer guest writers to write content
    for yourself? I wouldn’t mind publishing a post or elaborating on some
    of the subjects you write about here. Again, awesome website!

  151. Thanks for a marvelous posting! I genuinely enjoyed reading it, you could be a great author. I will make sure to bookmark your blog and may come back very soon. I want to encourage that you continue your great writing, have a nice day!|

  152. Hello would you mind letting me know which hosting company you’re using? I’ve loaded your blog in 3 different internet browsers and I must say this blog loads a lot quicker then most. Can you suggest a good internet hosting provider at a honest price? Thanks a lot, I appreciate it!

  153. I’m really enjoying the theme/design of your blog. Do you ever run into any internet browser compatibility issues? A handful of my blog readers have complained about my blog not working correctly in Explorer but looks great in Chrome. Do you have any suggestions to help fix this issue?

  154. I am really enjoying the theme/design of your web site. Do you ever run into any web browser compatibility problems? A handful of my blog readers have complained about my blog not operating correctly in Explorer but looks great in Safari. Do you have any advice to help fix this issue?

  155. Wow that was odd. I just wrote an extremely long comment but after I clicked submit my comment didn’t appear. Grrrr… well I’m not writing all that over again. Anyways, just wanted to say excellent blog!

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  159. When I originally commented I clicked the “Notify me when new comments are added” checkbox and now each time a comment is added I get four e-mails with the same comment. Is there any way you can remove people from that service? Thanks!

  160. Hi! This is kind of off topic but I need some guidance from an established blog. Is it difficult to set up your own blog? I’m not very techincal but I can figure things out pretty fast. I’m thinking about making my own but I’m not sure where to start. Do you have any ideas or suggestions? Many thanks

  161. I am curious to find out what blog system you are using? I’m experiencing some small security issues with my latest site and I would like to find something more safeguarded. Do you have any suggestions?

  162. Hey there! Do you know if they make any plugins to assist with Search Engine Optimization? I’m trying to get my blog to rank for some targeted keywords but I’m not seeing very good success. If you know of any please share. Many thanks!

  163. Today, I went to the beach with my kids. I found a sea shell and gave it to my 4 year old daughter and said “You can hear the ocean if you put this to your ear.” She put the shell to her ear and screamed. There was a hermit crab inside and it pinched her ear. She never wants to go back! LoL I know this is completely off topic but I had to tell someone!

  164. I’m really impressed with your writing skills and also with the layout on your weblog. Is this a paid theme or did you customize it yourself? Either way keep up the nice quality writing, it’s rare to see a nice blog like this one these days..

  165. Greetings from Colorado! I’m bored to death at work so I decided to check out your blog on my iphone during lunch break. I really like the info you present here and can’t wait to take a look when I get home. I’m surprised at how fast your blog loaded on my mobile .. I’m not even using WIFI, just 3G .. Anyways, excellent blog!

  166. Do you have a spam issue on this website; I also am a blogger, and I was curious about your situation; we have developed some nice practices and we are looking to swap strategies with others, please shoot me an email if interested.

  167. I do not know whether it’s just me or if everybody else experiencing problems with your blog.
    It appears like some of the text within your content are running off the
    screen. Can someone else please comment and
    let me know if this is happening to them as well?
    This might be a issue with my web browser because I’ve had this happen previously.
    Thanks

  168. Awesome blog! Is your theme custom made or did you download it from somewhere? A theme like yours with a few simple adjustements would really make my blog jump out. Please let me know where you got your design. Many thanks

  169. When I originally commented I clicked the “Notify me when new comments are added” checkbox and now each time a comment is added I get several emails with the same comment. Is there any way you can remove people from that service? Bless you!

  170. Woah! I’m really loving the template/theme of this website. It’s simple, yet effective. A lot of times it’s difficult to get that “perfect balance” between superb usability and visual appeal. I must say you’ve done a amazing job with this. In addition, the blog loads very fast for me on Internet explorer. Superb Blog!

  171. Fantastic website you have here but I was wanting to know if you knew of any forums that cover the same topics discussed here? I’d really like to be a part of community where I can get comments from other experienced individuals that share the same interest. If you have any recommendations, please let me know. Cheers!

  172. Hi there! Someone in my Myspace group shared this site with us so I came to check it out. I’m definitely enjoying the information. I’m book-marking and will be tweeting this to my followers! Excellent blog and wonderful design.

  173. This design is steller! You certainly know how to keep a reader entertained. Between your wit and your videos, I was almost moved to start my own blog (well, almost…HaHa!) Wonderful job. I really enjoyed what you had to say, and more than that, how you presented it. Too cool!

  174. My partner and I absolutely love your blog and find a lot of your post’s to be just what I’m looking for. Would you offer guest writers to write content available for you? I wouldn’t mind composing a post or elaborating on a lot of the subjects you write related to here. Again, awesome weblog!

  175. Admiring the persistence you put into your site and detailed information you present. It’s nice to come across a blog every once in a while that isn’t the same unwanted rehashed material. Great read! I’ve saved your site and I’m including your RSS feeds to my Google account.

  176. My developer is trying to persuade me to move to .net from PHP. I have always disliked the idea because of the costs. But he’s tryiong none the less. I’ve been using Movable-type on several websites for about a year and am concerned about switching to another platform. I have heard fantastic things about blogengine.net. Is there a way I can import all my wordpress content into it? Any kind of help would be really appreciated!

  177. Admiring the dedication you put into your website and detailed information you present. It’s nice to come across a blog every once in a while that isn’t the same unwanted rehashed information. Wonderful read! I’ve saved your site and I’m adding your RSS feeds to my Google account.

  178. First off I would like to say great blog! I had a quick question that I’d like to ask if you do not mind. I was curious to know how you center yourself and clear your thoughts before writing. I’ve had a difficult time clearing my mind in getting my ideas out. I truly do enjoy writing however it just seems like the first 10 to 15 minutes are usually wasted simply just trying to figure out how to begin. Any suggestions or hints? Appreciate it!

  179. With havin so much content and articles do you ever run into any issues of plagorism or copyright violation? My site has a lot of completely unique content I’ve either written myself or outsourced but it looks like a lot of it is popping it up all over the web without my agreement. Do you know any solutions to help prevent content from being stolen? I’d genuinely appreciate it.

  180. Hey there would you mind sharing which blog platform you’re using? I’m planning to start my own blog in the near future but I’m having a hard time making a decision between BlogEngine/Wordpress/B2evolution and Drupal. The reason I ask is because your design and style seems different then most blogs and I’m looking for something completely unique. P.S Sorry for getting off-topic but I had to ask!

  181. Have you ever considered about including a little bit more than just your articles? I mean, what you say is important and everything. Nevertheless think about if you added some great images or video clips to give your posts more, “pop”! Your content is excellent but with images and video clips, this site could certainly be one of the greatest in its niche. Terrific blog!

  182. Hi I am so happy I found your website, I really found you by error, while I was browsing on Askjeeve for something else, Anyways I am here now and would just like to say thanks for a remarkable post and a all round enjoyable blog (I also love the theme/design), I don’t have time to look over it all at the minute but I have saved it and also included your RSS feeds, so when I have time I will be back to read a lot more, Please do keep up the superb work.

  183. Have you ever thought about adding a little bit more than just your articles? I mean, what you say is important and all. But imagine if you added some great photos or videos to give your posts more, “pop”! Your content is excellent but with images and video clips, this site could undeniably be one of the most beneficial in its niche. Amazing blog!

  184. Do you have a spam problem on this blog; I also am a blogger, and I was curious about your situation; many of us have created some nice procedures and we are looking to trade methods with other folks, be sure to shoot me an email if interested.

  185. I was curious if you ever considered changing the layout of your blog? Its very well written; I love what youve got to say. But maybe you could a little more in the way of content so people could connect with it better. Youve got an awful lot of text for only having one or two images. Maybe you could space it out better?

  186. I don’t know if it’s just me or if everyone else experiencing problems with your site. It appears like some of the written text on your posts are running off the screen. Can somebody else please provide feedback and let me know if this is happening to them too? This could be a issue with my internet browser because I’ve had this happen previously. Thank you

  187. Write more, thats all I have to say. Literally, it seems as though you relied
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  188. Do you mind if I quote a couple of your articles as long as I provide credit and sources back to your site? My website is in the very same niche as yours and my visitors would really benefit from some of the information you provide here. Please let me know if this alright with you. Regards!

  189. Hi! I could have sworn I’ve been to this website before but after reading through some of the post I realized it’s new to me. Nonetheless, I’m definitely happy I found it and I’ll be book-marking and checking back often!

  190. Hey just wanted to give you a quick heads up. The words in your post seem to be running off the screen in Firefox. I’m not sure if this is a formatting issue or something to do with web browser compatibility but I thought I’d post to let you know. The design look great though! Hope you get the issue fixed soon. Many thanks

  191. Have you ever thought about publishing an ebook or guest authoring on other websites? I have a blog centered on the same topics you discuss and would love to have you share some stories/information. I know my readers would enjoy your work. If you’re even remotely interested, feel free to send me an email.

  192. I was curious if you ever considered changing the structure of your site? Its very well written; I love what youve got to say. But maybe you could a little more in the way of content so people could connect with it better. Youve got an awful lot of text for only having one or two pictures. Maybe you could space it out better?

  193. Today, I went to the beach with my children. I found a sea shell and gave it to my 4 year old daughter and said “You can hear the ocean if you put this to your ear.” She placed the shell to her ear and screamed. There was a hermit crab inside and it pinched her ear. She never wants to go back! LoL I know this is completely off topic but I had to tell someone!

  194. Hey there would you mind letting me know which webhost you’re using? I’ve loaded your blog in 3 different web browsers and I must say this blog loads a lot faster then most. Can you recommend a good hosting provider at a honest price? Thank you, I appreciate it!

  195. Hi this is somewhat of off topic but I was wanting to know if blogs use WYSIWYG editors or if you have to manually code with HTML. I’m starting a blog soon but have no coding experience so I wanted to get guidance from someone with experience. Any help would be enormously appreciated!

  196. I know this if off topic but I’m looking into starting my own weblog and was wondering what all is needed to get setup? I’m assuming having a blog like yours would cost a pretty penny? I’m not very internet savvy so I’m not 100% sure. Any tips or advice would be greatly appreciated. Many thanks

  197. Do you mind if I quote a couple of your posts as long as I provide credit and sources back to your site? My blog site is in the very same area of interest as yours and my visitors would genuinely benefit from a lot of the information you present here. Please let me know if this okay with you. Thanks!

  198. Hey there! I just wanted to ask if you ever have any problems with hackers? My last blog (wordpress) was hacked and I ended up losing several weeks of hard work due to no backup. Do you have any solutions to stop hackers?

  199. Hmm it seems like your website ate my first comment (it was super long) so I guess I’ll just sum it up what I submitted and say, I’m thoroughly enjoying your blog. I as well am an aspiring blog blogger but I’m still new to the whole thing. Do you have any suggestions for first-time blog writers? I’d certainly appreciate it.

  200. Hi! I could have sworn I’ve been to this blog before but after checking through some of the post I realized it’s new to me. Anyways, I’m definitely glad I found it and I’ll be bookmarking and checking back often!

  201. Hello! I know this is kinda off topic but I was wondering if you knew where I could find a captcha plugin for my comment form? I’m using the same blog platform as yours and I’m having problems finding one? Thanks a lot!

  202. I was curious if you ever considered changing the layout of your blog? Its very well written; I love what youve got to say. But maybe you could a little more in the way of content so people could connect with it better. Youve got an awful lot of text for only having one or 2 pictures. Maybe you could space it out better?

  203. I am really enjoying the theme/design of your weblog. Do you ever run into any web browser compatibility problems? A handful of my blog visitors have complained about my blog not operating correctly in Explorer but looks great in Safari. Do you have any recommendations to help fix this problem?

  204. Have you ever thought about including a little bit more than just your articles? I mean, what you say is important and everything. However imagine if you added some great graphics or videos to give your posts more, “pop”! Your content is excellent but with pics and videos, this website could undeniably be one of the very best in its niche. Amazing blog!

  205. Please let me know if you’re looking for a article writer for your blog. You have some really good articles and I think I would be a good asset. If you ever want to take some of the load off, I’d love to write some material for your blog in exchange for a link back to mine. Please shoot me an e-mail if interested. Kudos!

  206. I do not know whether it’s just me or if everyone else encountering issues with your website. It appears as though some of the written text within your content are running off the screen. Can someone else please comment and let me know if this is happening to them as well? This could be a issue with my internet browser because I’ve had this happen previously. Many thanks

  207. I’m truly enjoying the design and layout of your site. It’s a very easy on the eyes which makes it much more pleasant for me to come here and visit more often. Did you hire out a designer to create your theme? Great work!

  208. I’m truly enjoying the design and layout of your site. It’s a very easy on the eyes which makes it much more enjoyable for me to come here and visit more often. Did you hire out a developer to create your theme? Outstanding work!

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  211. Have you ever considered writing an ebook or guest authoring on other blogs? I have a blog centered on the same topics you discuss and would really like to have you share some stories/information. I know my audience would value your work. If you are even remotely interested, feel free to shoot me an e mail.

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  214. Howdy! I know this is kinda off topic nevertheless I’d figured I’d ask. Would you be interested in exchanging links or maybe guest writing a blog article or vice-versa? My blog discusses a lot of the same topics as yours and I think we could greatly benefit from each other. If you might be interested feel free to shoot me an email. I look forward to hearing from you! Fantastic blog by the way!

  215. Hi are using WordPress for your site platform? I’m new to the blog world but I’m trying to get started and set up my own. Do you need any coding expertise to make your own blog? Any help would be really appreciated!

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  217. Today, I went to the beachfront with my children. I found a sea shell and gave it to my 4 year old daughter and said “You can hear the ocean if you put this to your ear.” She put the shell to her ear and screamed. There was a hermit crab inside and it pinched her ear. She never wants to go back! LoL I know this is entirely off topic but I had to tell someone!

  218. Interesting blog! Is your theme custom made or did you download it from somewhere? A design like yours with a few simple tweeks would really make my blog shine. Please let me know where you got your design. Cheers

  219. Whats up this is kinda of off topic but I was wanting to know if blogs use WYSIWYG editors or if you have to manually code with HTML. I’m starting a blog soon but have no coding knowledge so I wanted to get guidance from someone with experience. Any help would be enormously appreciated!

  220. Hi there! This post couldn’t be written any better! Reading through this post reminds me of my good old room mate! He always kept talking about this. I will forward this post to him. Pretty sure he will have a good read. Many thanks for sharing!

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  223. Hmm is anyone else experiencing problems with the pictures on this blog loading? I’m trying to find out if its a problem on my end or if it’s the blog. Any suggestions would be greatly appreciated.

  224. I don’t know if it’s just me or if everyone else experiencing problems with your blog. It appears like some of the written text on your content are running off the screen. Can someone else please comment and let me know if this is happening to them as well? This might be a issue with my internet browser because I’ve had this happen previously. Kudos

  225. I’m curious to find out what blog system you’re using? I’m experiencing some minor security issues with my latest blog and I’d like to find something more safeguarded. Do you have any recommendations?

  226. Woah! I’m really loving the template/theme of this blog. It’s simple, yet effective. A lot of times it’s tough to get that “perfect balance” between usability and visual appearance. I must say that you’ve done a awesome job with this. In addition, the blog loads extremely quick for me on Chrome. Superb Blog!

  227. My coder is trying to convince me to move to .net from PHP. I have always disliked the idea because of the costs. But he’s tryiong none the less. I’ve been using WordPress on various websites for about a year and am worried about switching to another platform. I have heard great things about blogengine.net. Is there a way I can transfer all my wordpress posts into it? Any help would be greatly appreciated!

  228. With havin so much content and articles do you ever run into any issues of plagorism or copyright infringement? My site has a lot of completely unique content I’ve either created myself or outsourced but it looks like a lot of it is popping it up all over the web without my permission. Do you know any methods to help protect against content from being stolen? I’d truly appreciate it.

  229. This design is spectacular! You most certainly know how to keep a reader amused. Between your wit and your videos, I was almost moved to start my own blog (well, almost…HaHa!) Excellent job. I really enjoyed what you had to say, and more than that, how you presented it. Too cool!

  230. Have you ever thought about including a little bit more than just your articles? I mean, what you say is fundamental and everything. But just imagine if you added some great photos or videos to give your posts more, “pop”! Your content is excellent but with images and clips, this site could certainly be one of the most beneficial in its niche. Awesome blog!

  231. Please let me know if you’re looking for a article author for your blog. You have some really good posts and I think I would be a good asset. If you ever want to take some of the load off, I’d really like to write some content for your blog in exchange for a link back to mine. Please blast me an email if interested. Cheers!

  232. Hey there would you mind letting me know which web host you’re utilizing? I’ve loaded your blog in 3 completely different web browsers and I must say this blog loads a lot quicker then most. Can you suggest a good web hosting provider at a fair price? Thanks a lot, I appreciate it!

  233. Hello this is kind of of off topic but I was wondering if blogs use WYSIWYG editors or if you have to manually code with HTML. I’m starting a blog soon but have no coding expertise so I wanted to get advice from someone with experience. Any help would be enormously appreciated!

  234. Hello! This post could not be written any better! Reading this post reminds me of my old room mate! He always kept chatting about this. I will forward this write-up to him. Pretty sure he will have a good read. Thanks for sharing!

  235. Howdy! I know this is somewhat off topic but I was wondering which blog platform are you using for this site? I’m getting tired of WordPress because I’ve had problems with hackers and I’m looking at alternatives for another platform. I would be awesome if you could point me in the direction of a good platform.

  236. I’m really enjoying the design and layout of your website. It’s a very easy on the eyes which makes it much more enjoyable for me to come here and visit more often. Did you hire out a designer to create your theme? Superb work!

  237. Hmm is anyone else experiencing problems with the pictures on this blog loading? I’m trying to figure out if its a problem on my end or if it’s the blog. Any feed-back would be greatly appreciated.

  238. Hi there! This post could not be written any better! Reading through this post reminds me of my previous room mate! He always kept chatting about this. I will forward this post to him. Pretty sure he will have a good read. Thanks for sharing!

  239. Howdy excellent website! Does running a blog similar to this take a large amount of work? I have absolutely no expertise in computer programming but I was hoping to start my own blog in the near future. Anyhow, should you have any suggestions or tips for new blog owners please share. I know this is off topic however I just wanted to ask. Thank you!

  240. Hello! I know this is kinda off topic however , I’d figured I’d ask. Would you be interested in exchanging links or maybe guest writing a blog post or vice-versa? My website goes over a lot of the same topics as yours and I think we could greatly benefit from each other. If you happen to be interested feel free to shoot me an e-mail. I look forward to hearing from you! Terrific blog by the way!

  241. Superb blog! Do you have any suggestions for aspiring writers? I’m hoping to start my own site soon but I’m a little lost on everything. Would you advise starting with a free platform like WordPress or go for a paid option? There are so many options out there that I’m completely overwhelmed .. Any recommendations? Kudos!

  242. I’m really enjoying the design and layout of your website. It’s a very easy on the eyes which makes it much more pleasant for me to come here and visit more often. Did you hire out a developer to create your theme? Great work!

  243. I know this if off topic but I’m looking into starting my own weblog and was wondering what all is needed to get set up? I’m assuming having a blog like yours would cost a pretty penny? I’m not very web smart so I’m not 100% certain. Any recommendations or advice would be greatly appreciated. Many thanks

  244. Howdy just wanted to give you a quick heads up. The text in your content seem to be running off the screen in Opera. I’m not sure if this is a format issue or something to do with internet browser compatibility but I thought I’d post to let you know. The layout look great though! Hope you get the issue solved soon. Many thanks

  245. With havin so much written content do you ever run into any issues of plagorism or copyright infringement? My website has a lot of completely unique content I’ve either written myself or outsourced but it seems a lot of it is popping it up all over the internet without my permission. Do you know any methods to help protect against content from being stolen? I’d definitely appreciate it.

  246. Hey would you mind sharing which blog platform you’re working with? I’m planning to start my own blog soon but I’m having a difficult time deciding between BlogEngine/Wordpress/B2evolution and Drupal. The reason I ask is because your design seems different then most blogs and I’m looking for something completely unique. P.S My apologies for getting off-topic but I had to ask!

  247. I am really loving the theme/design of your website. Do you ever run into any web browser compatibility issues? A small number of my blog visitors have complained about my site not working correctly in Explorer but looks great in Opera. Do you have any tips to help fix this problem?

  248. When I originally commented I clicked the “Notify me when new comments are added” checkbox and now each time a comment is added I get four e-mails with the same comment. Is there any way you can remove people from that service? Thanks!

  249. Hello! Quick question that’s completely off topic. Do you know how to make your site mobile friendly? My site looks weird when browsing from my iphone. I’m trying to find a theme or plugin that might be able to fix this problem. If you have any suggestions, please share. Many thanks!

  250. Hmm it seems like your blog ate my first comment (it was extremely long) so I guess I’ll just sum it up what I wrote and say, I’m thoroughly enjoying your blog. I as well am an aspiring blog writer but I’m still new to the whole thing. Do you have any suggestions for rookie blog writers? I’d really appreciate it.

  251. Wonderful blog! Do you have any hints for aspiring writers? I’m planning to start my own website soon but I’m a little lost on everything. Would you propose starting with a free platform like WordPress or go for a paid option? There are so many choices out there that I’m completely overwhelmed .. Any recommendations? Appreciate it!

  252. I don’t know whether it’s just me or if perhaps everyone else encountering issues with your website. It looks like some of the text on your content are running off the screen. Can somebody else please comment and let me know if this is happening to them too? This may be a issue with my browser because I’ve had this happen previously. Many thanks

  253. With havin so much content and articles do you ever run into any issues of plagorism or copyright violation? My site has a lot of unique content I’ve either written myself or outsourced but it seems a lot of it is popping it up all over the web without my agreement. Do you know any methods to help prevent content from being ripped off? I’d definitely appreciate it.

  254. Hey there, I think your site might be having browser compatibility issues. When I look at your blog in Opera, it looks fine but when opening in Internet Explorer, it has some overlapping. I just wanted to give you a quick heads up! Other then that, amazing blog!

  255. I really like your blog.. very nice colors & theme. Did you make this website yourself or did you hire someone to do it for you? Plz answer back as I’m looking to design my own blog and would like to know where u got this from. appreciate it

  256. It’s a pity you don’t have a donate button! I’d definitely donate to this fantastic blog! I suppose for now i’ll settle for bookmarking and adding your RSS feed to my Google account. I look forward to fresh updates and will talk about this site with my Facebook group. Chat soon!

  257. Do you mind if I quote a few of your posts as long as I provide credit and sources back to your blog? My blog is in the very same niche as yours and my users would genuinely benefit from some of the information you present here. Please let me know if this alright with you. Regards!

  258. Hey just wanted to give you a quick heads up and let you know a few of the images aren’t loading properly. I’m not sure why but I think its a linking issue. I’ve tried it in two different browsers and both show the same results.

  259. I’m really enjoying the design and layout of your site. It’s a very easy on the eyes which makes it much more enjoyable for me to come here and visit more often. Did you hire out a designer to create your theme? Excellent work!

  260. Thanks for the marvelous posting! I definitely enjoyed reading it, you are a great author.I will be sure to bookmark your blog and will often come back in the foreseeable future. I want to encourage continue your great job, have a nice evening!

  261. Have you ever considered writing an e-book or guest authoring on other sites? I have a blog centered on the same topics you discuss and would really like to have you share some stories/information. I know my readers would value your work. If you are even remotely interested, feel free to shoot me an e mail.

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