Comments on: Wishlist: Korean Fried Chicken Col-Pop

By: ChiefHDB

ChiefHDB — Mon, 16 Jun 2008 23:25:38 +0000

I had bon chon the other night. ubelievably good.

By: Kuban

Kuban — Fri, 08 Feb 2008 20:15:23 +0000

OMG. Nachos! Such a good idea.

By: Margot

Margot — Fri, 08 Feb 2008 20:04:21 +0000

I’m all on board with Mamacita – only because I’ve been the one holding the nachos at the ballgame as the friend/date/whomever gulps down the beverage of choice next to me. They could hold their own now! How perfect, and yet still disgusting.

By: Rudy McBagel

Rudy McBagel — Fri, 08 Feb 2008 19:45:49 +0000

THIS is how the monster from Cloverfield was created.

It’s deeply wrong.

I’m tired and emotional.

By: Mamacita

Mamacita — Fri, 08 Feb 2008 18:16:55 +0000

Maybe they can make it big gulp size with beer on the bottom and nachos on top. Just sayin’.. expand your greasy horizons…

By: crackhead

crackhead — Fri, 08 Feb 2008 18:13:27 +0000

I am surprised you guys haven’t already stumbled on the obvious: HOT SAKE (or mulled wine, I suppose) is the drink below…

For teetotalers: hot coffee.

By: Anonymous

Anonymous — Fri, 08 Feb 2008 18:08:18 +0000

Thanks Adam (Kuban)! I’ll stick w/the fried chicken then =)

By: Number 5

Number 5 — Fri, 08 Feb 2008 17:08:43 +0000

This is a sign of the coming apocalypse.

By: Kuban

Kuban — Fri, 08 Feb 2008 16:35:32 +0000

Maybe I need to add another update to my post on this thing, since wherever this is posted someone inevitably asks about the temperature factor.

Zach is right: You’d have to eat these pretty damn slowly for the temperature issues to factor in. And, as I’ve said before, the condensation takes a while, so as long as you eat quickly (and the serving is relatively smallish), you’ll be fine.

@Anonymous: The nuglets are standard-issue fast-food chicken nugz. Nowhere near as good as BBQ Chicken’s regular fried chicken.

By: Nicholas Paldino

Nicholas Paldino — Fri, 08 Feb 2008 16:10:45 +0000

Well, hot air rises, cold air sinks, so the drink on the bottom and the nuglets on the top helps to minimize the two affecting each other (although there will be SOME heat transfer).

Is it me, or am I the only one who thinks that the Bon Chon in Flushing is VASTLY superior to the one in Manhattan?