"$kaycog" (skaycog)
10/14/2016 at 15:04 • Filed to: None
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"$kaycog" (skaycog)
10/14/2016 at 15:04 • Filed to: None | 3
| 11 |
Busy week.........TGIF!
Daily Drives a Dragon - One Last Lap
> $kaycog
10/14/2016 at 15:11 |
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It’s about time.
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$kaycog
> Daily Drives a Dragon - One Last Lap
10/14/2016 at 15:14 |
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Seriously!
gin-san - shitpost specialist
> $kaycog
10/14/2016 at 15:21 |
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Yup. Gonna be a good evening of beer and baseball (go blue jays), made even better by the fact that I found a place nearby that makes Korean fried chicken. It shall be a gluttonous evening.
EL_ULY
> $kaycog
10/14/2016 at 15:23 |
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Crazy week for sure. Still got tomorrow’s BS but after that, time to chill and relax all cool, shoot some B-ball outside of the school.
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$kaycog
> gin-san - shitpost specialist
10/14/2016 at 15:24 |
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Sounds fun and delicious!
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$kaycog
> EL_ULY
10/14/2016 at 15:25 |
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More great GIFs. Enjoy your time off!
CTSenVy
> $kaycog
10/14/2016 at 17:59 |
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Just waiting on quitting time, then I’m out of here.
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$kaycog
> CTSenVy
10/14/2016 at 18:01 |
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Love that GIF! Enjoy your weekend!
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CTSenVy
> gin-san - shitpost specialist
10/14/2016 at 18:05 |
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Stupid question but, how is Korean fried chicken different from normal fried chicken?
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gin-san - shitpost specialist
> CTSenVy
10/14/2016 at 19:11 |
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Not stupid, but the batter is a lot lighter than American style chicken. Rather than thick, chunky, crunchy batter it’s a much thinner, but still crunchy layer that I believe is achieved througha combination of frying it twice and sorcery. In addition, you get a side of pickled white radish (I believe it’s daikon radish) which is also extremely crunchy. The acidity of the radish cuts through the fat of the fried chicken and just makes you want more chicken. You can also get the chicken tossed in a sauce, usually a choice of sweet & spicy or one using soy sauce and garlic as the base. Add beer and you’ve got one of Korea’s most popular meals.
In Korea, these restaurants are everywhere, whether they’re chains or independent owners.
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CTSenVy
> gin-san - shitpost specialist
10/14/2016 at 19:18 |
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Actually sounds delicious, I’ll have to try it sometime.