Just read the article in the NY Times about the very speacial chicken that Koreans fry up.
http://www.nytimes.com/2007/02/07/dining/07fried.html?ex=1328504400&en=69267e357f603cce&ei=5088&partner=rssnyt&emc=rss
I WANT SOME...I have to imagine that there is a place in LA that can do this right. Any insights?
Location:
Mar Vista
Best meal I ever ate:
In a Brasserie in Paris, Or that dive in New Orleans...
My current drink of choice:
Cold Beer, Pabst Blue Ribbon
I really wish I could:
Cook Shanghai style Chinese
My "Go-to" dinner party dish:
Chicken Fricasse Marcella Hazan
My favorite comfort food:
Salmon, Rice, Greens...Or Pho
My top 5 favorite restaurants:
In LA: Green Village, Sasabune, Michael's, Giorgio Baldi, Langers Pastrami
My most tattered cookbooks:
Ed Giobbi, Marcella Hazan, Nobu
