Right now, I’m cooking Indian dahl for a young cook in a fried chicken restaurant. I hope he likes it. My cooking tonight is a direct consequence of Korea’s concept of “service.” I’ve never been given as much free food as I ...
Read More »Right now, I’m cooking Indian dahl for a young cook in a fried chicken restaurant. I hope he likes it. My cooking tonight is a direct consequence of Korea’s concept of “service.” I’ve never been given as much free food as I ...
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