MMOGs in South Korea And The Future For Us?

Opusthepenguin writes "There's an interesting article from the AP via Excite about the popularity of massively multiplayer games in Korea. There are 2.2 million people in S. Korea playing MMOGs in a country of 48 million, versus 700,000 in a country of 300 million for the US. Are the social ills discussed in the piece specific to Korea, or is this something other regions of the world should be concerned about as MMOGs grow in popularity?" We also recently ran a story on how far ahead Korea is in terms of broadband infrastructure compared to the US.

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Stuffed Camel

1 whole camel, medium size
1 whole lamb, large size
20 whole chickens, medium size
60 eggs
12 kilos rice
2 kilos pine nuts
2 kilos almonds
1 kilo pistachio nuts
110 gallons water
5 pounds black pepper
Salt to taste
Skin, trim and clean camel (once you get over the hump), lamb and chicken. Boil until tender. Cook rice until fluffy. Fry nuts until brown and mix with rice. Hard boil eggs and peel. Stuff cooked chickens with hard boiled eggs and rice. Stuff the cooked lamb with stuffed chickens. Add more rice. Stuff the camel with the stuffed lamb and add rest of rice. Broil over large charcoal pit until brown. Spread any remaining rice on large tray and place camel on top of rice. Decorate with boiled eggs and nuts. Serves friendly crowd of 80-100.

Ant Brood Tacos

Ingredients:

2 Tablespoons Butter
1/2 Pound Ant Larvae and Pupae
3 Serrano Chilies, raw , finely chopped
1 Tomato, finely chopped
Pepper, to taste
Cumin, to taste
Oregano, to taste
1 handful Cilantro, Chopped
Taco Shells, To Serve

Procedure:

Heat the butter in a frying pan and fry the larvae or pupae. Add the chopped onions, chilies, and tomato, and season with salt. Sprinkle with ground pepper, cumin, and oregano, to taste. Serve in tacos and garnish with cilantro.

Gebackenes Euter (Fried Cow's Udder)
Ingredients (4 servings)

500 g Cow's udder (a generous lb)
1 Egg, beaten
Plain breadcrumbs
100 g Butter (7 Tbsp)
Salt
Pepper

Instructions

In order to remove all traces of milk, put the udder into lukewarm water and let soak for 2 to 4 hours, permitting the water to cool off. Then cook the udder in a 2-percent to 3- percent salt water solution until tender. Remove from the cooking liquid and cut into 1/2-inch thick slices. Let the slices dry a bit. Season on both sides, dip into whisked egg, and then into breadcrumbs. Fry in butter, turning once, until golden brown on both sides.

Serve with lettuce.

Serves 4.