Diners and Dinner, Close to the Flame - New York Times.
"While Japanese grilling is preoccupied with pristine ingredients and ever-fattier beef, Korean grilling is dedicated to garlicky, spicy marinades and smoky flavor. Charcoal is considered a necessity for good grilling in both countries, something to which American grill snobs can relate." - Julia Moskin, The New York Times
- From The New York Times Food section, grilling, Asian-style. My mouth was watering on the subway!
- Circuits is back, if only for a week.
- The new disc from Nine Inch Nails; very, very good!