A South Korean franchiser is going to open the first foreign-owned restaurant in North Korea–a fried chicken and beer joint.
Now, many insiders and observers pontificate about the political ramifications in the international sphere…
Mmm… chicken and beer…
And the next afternoon, and the next evening, and the morning after that….;-)
Seriously, yum! I made quick work of that leftover oyster bisque, too. Next time I won’t wait so long when you say you want to have a holiday party!
you are a brave brave cook!
i tried making faux gras from chicken liver – try it next time. it’s not going to taste the same, but for a fraction of cost, its worth it to make. i have the recipe up on the site.
I’ll try to do that. Trouble is, I haven’t found any Korean butcher with chicken liver. They have most every OTHER part of the chicken.
Mmm…foie gras. The first time I had foie gras was here, in France, from a guy who makes
it himself! You’re totally right in that it doesn’t taste like liver. It’s just lovely and buttery in
Anyway, Korea and foie gras — I never would’ve thought of it. Do you mind if I ask you
how much you paid for it? I paid 25 euros for a small jar (for about 4 people)…
It was a full lobe for 50,000 won.