Haute Stoner Cuisine: NY Times Reveals Kogi's Secret Ingredient
Fueled by green energy.
We knew it! The reason that Roy Choi's Kogi Korean tacos are so yummy is due to one super-special, sticky-icky ingredient.
Weed may not bein
the tacos, but, according totheNew York Times
, the greens have definitely inspired Choi's freewheeling culinary ways.
"Mr. Choi, who recently opened his first restaurant, Chego!, said he uses marijuana to keep his creativity up and to squeeze in quick breaks in the midst of 17-hour workdays."
The oh-so-obvious article is about all the magic that happens when stoner chefs get cooking for their customers, and more importantly, their similarly inebriated chefs after the dinner rush has ended.
Of course, Anthony Bourdain knows all about it."'There has been an entire strata of restaurants created by chefs to feed other chefs,' Mr. Bourdain said. 'These are restaurants created specially for the tastes of the slightly stoned, slightly drunk chef after work.'"
"'It's good music, maybe a little weed and really good times and great food that makes you feel good,'" adds Choi.
Read the rest of "Marijuana Fuels a New Kitchen Culture" here.
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