It’s still warm!
Photo courtesy of Jaime Owens.
Found outside a restaurant in Seoul, Korea.
This crotch looks alive and kicked!
We can only serve this dish when our cook is in heat.
What few customers know is that the crotch steamed dish is prepared at your own table — using your own crotch. You will want to order it together with the cold noodles.
NOTE: Guests are kindly asked to get a strong alibi at least 12 hours before murder.
Eat your soup before it gets warm.
Waiter: “I really, really, really, really, REALLY recommend the cold noodles….”
Are these Before and After pictures?
“This is your crotch.”
“This is your crotch on drugs.”
Crotch: the other part of a balanced diet.
Now where are the balls ??
Another incompetent translation. It should be crotches…there is a great pile of them
When the waitress pulls this plate out of her . . . uh . . . okay let’s call it her crotch, you won’t care that there’s no food on it.
No thank you.
Waiter, there’s a soup in my fly
Crotching tiger, hidden noodles.
Waiters have the tendency to say: “we’re out of crotch steamed dish.”
Are you sure this isn’t Vietnamese food? I heard from my friend Roosevelt E. Roosevelt that a little “Crotch pot cooking” isn’t all that unheard of down there.
Served with Fried Lice
Served with crabs.
Ooh, I think that is like that armpit steamed dish I had on my trip to Korea. They served it with bun-warmed buns.
I know why MY noodle just went cold.
From the crotch of what?
If it is anything like the crotchings from sheep, I’ll give it a miss.
Must be the hidden dragon cooking the crotching tiger.
I don’t like to sound all defensive about my negative votes, but… hasn’t anyone seen “Good Morning, Vietnam”?
It’s better than the armpit steamed dish.
My rottweiler loves when I bring this home.
The cold noodles is actually served cold – it’s delicious and refreshing!
(Note: Cold noodles is just a Crotch steamed dish that’s been sitting out a while.)
Revenge is a dish best served… well, you have two options: cold, and steamed in your crotch. Choose wisely.
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