Over at the New York Times, Sam Sifton profiles Los Angles chef Roy Choi and shares his recipe for carne asada. Of Choi's food, Sifton writes, "Choi cooks poems, and they taste of Los Angeles." What's that taste like? "Big-flavor cooking at the intersection of skater, stoner, lowrider and Korean college-kid desire." [NYT via -EN-]
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