Teuk: In a bit, only men ;___; there will be 13 men in this room… but! they are hoobaes that I really like, it’s Seventeen!!
Making a three line poem with su-ki-ra -
SU- Super junior sunbaenim's
KI- Height(ki) is tall
RA- I lo(ra)ve you
Teuk: Everything was okay but the part about the height was wrong…
Hoshi talked about when Donghae made him ramyun when they visited the dorm but teuk didnt know cus he doesnt live there now.
HS: Su-We went to play at Super Junior sunbaenims dorm
LT: Ah you did? I dont know ㅋㅋㅋㅋ
HS: Ki- Kiss from lips *something* , Ra- Ate ramyeon!! (Donghae made them ramyeon when they came)
LT: I was at the army ㅠㅠ
Jun looks really alike with our member Heechul! Heechul showed me the photo you two took together and even your childhood photo!
you really looks like Heechul even when youre a kid.. You must be very popular in China?
JUN: Ahh… thank you
SVT: What ㅋㅋㅋㅋ
LT: Pls say we’ll brb in Busan English China Jeju! WZ VN T8 SK
VN: We’ll be right back after this commercial(Eng)
LT: Ahh envy…
Divided into mansae and pretty u team and play the word game SC WZ do too good and LT asked them to “okay just stop”. Pretty U team led by Woozi and Mansae team led by SCoups they are having personal talents battle ㅋㅋ
HS and DK do the grandpa grandma skit for the personal talent battle and get ding dong daeng from Leeteuk.
T8 did the rapping fast in Chinese and get ding dong daeng from Leeteuk ㅋㅋ
SK is hitting his head fast for the personal talent battle and get ding dong daeng from Leeteuk.
HS and DK did another impersonation (skit) for the personal talent battle and get another ding dong daeng from Leeteuk.
DN did an impersonation and get ding dong daeng from Leeteuk and big aplause from the hyungs ㅋㅋㅋㅋ
LT: Our hyelim! Personal talent to help mansae team!
HL: Oppa pls save me onceㅠㅠㅠㅠ
LT: Aegyo??? DING DONG DAENG!!!
Teuk asked who has the most female idols numbers, they answered Seungkwan and also asked who watches most 19+ videos they said Dino.
on 19+ vids:
Dino: I dont take them around with me.
LT: So you watch at home and delete?
DN: No, that’s not-
LT: Lets move on now~
LT: Now we are going to have the last segment with Seventeen…
✤ They had to guess the song from just the 1st beat The first one, everyone screamed they knew the answer, it was Sorry Sorry.
*mili second of sorry sorry*
Mansae team :MANSAE MANSAE MANSAE!!!! *making sorry2 sound effect and sing hyperly*
✤ HS: Sunbaenims got their first win with U didnt they, we got ours too, we actually did U as a stage.
LT: I know, I saw,
I got a call from the dancer (I’m guessing Hyelim?) saying it was a new feel to U and it was really nice to see..
How about our Wonwoo?
Dong Daeng in Chiang Khan: Chiang Khan is a sleepy, historical Mekong river town popular for its timber houses and relaxed attitude. Most urbanites come here for a quick weekend getaway, but I camped out for four days, watching the river float past and enjoying a bit of the local flavor (including, mercifully, real coffee from actual coffee beans!).
The food scene in Chiang Khan isn’t exactly sophisticated, but I did manage to find one dish that’s indigenous to the town and nearly impossible to find elsewhere: dong daeng, thick, short fermented rice flour noodles extruded and boiled to-order by the chatty Miss Chi of Chi Kum Man Tong. The chewy noodles, named for the little dance they do while cooking, are then mixed in the ubiquitous mortar and pestle with a som tum [papaya salad] variant and a handful of fresh mountain greens. Served room temperature, it’s a light, refreshing lunch, with the familiar zigzag of sweet-hot-salty-sweet flavors.
The dish apparently comes from an old family recipe that called for bite-sized noodle balls–nicknamed “gai muah,” or chicken’s head–instead of the tubular noodles Chi makes today. When her shop started drawing crowds, it took too long to make the gai muah to order, so she developed the dong daeng, which are faster and more efficient to make. Today, the dong daeng are a Chiang Khan staple, but as far as we can tell, they’ve yet to make it beyond the tiny town. Pretty sure that if a restaurateur Stateside adapted the recipe, this dish would catch on like wildfire–please, someone in NYC, take me up on this.