In the NY Times last week there was an article about a Korean hof restaurant. http://events.nytimes.com/2006/09/20/...
Apparently hof restaurants specialize in deep-fried rotisserie chicken and beer. Sounds like a trifecta of awesome:
"It echoes a question from a friend when I tried to lure him to this Koreatown restaurant with the promise of deep-fried rotisserie chicken. He couldn’t fathom why they would want to go and do that.
One answer explains why humans deep-fry just about anything: because they can. Another is evident as soon as a platter of the chicken hits the table. The rotisserie keeps the flesh moist (even the cottony breast meat common to all lesser chickens) and the deep-fryer ensures crackling crisp skin. Why other cultures have not picked up on this Korean innovation is a question I can’t answer.
Piles of the twice-cooked chicken, available in large portions ($14.95) or mammoth ones ($18.95), are accompanied by a little heap of deep-fried garlic cloves, a bowl of pickled daikon radish and French fries or onion rings (choose the fries). A red squirt bottle of ketchup is ready for the fries; a clear squirt bottle of a vinegary hot sauce for the bird."
...OK just reading that quote is making me hungry. I'm really hoping that we have one of these fine examples of Asian culture here in our city...
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