Posts Tagged ‘david chang’

Possibly the best salad in the world

March 14th, 2010    •  by Bethia    •   2 Comments »

“I could eat this salad every day” said one of our dinner guests last night, “It’s creamy, sweet, salty, spicy, cool and crunchy all at the same time”. The salad from David Chang’s Momofuku cookbook is called fuji apple salad, kimchi, smoked jowl and maple labne.We discovered this salad back in November and have been raving about it ever since. When I scored a jowl from the makin’ bacon class, I could hardly hide my excitement. I knew exactly what it was destined for. Designed to be a winter salad, it sounds weird but it is a sensational combination. Even if you […]

» Continue Reading

The Raw and The Cooked: Ghetto Sous-Vide

February 22nd, 2010    •  by Bethia    •   11 Comments »

A guest post from Bear – because it was cool, and delicious and he was the one that did it. Cheryl at Bluescreek Farm Meats in the North Market was looking at me as though I’d finally lost my mind.  And I could kind of understand why.  I wasn’t quite sure, myself. I’d asked her to vacuum seal the steaks I’d just ordered.  She seemed a little surprised and asked whether I was going to freeze them.  “No,” I replied, “I’m going to sous-vide them.”  That’s when she started to look curious… and I knew right away that that curiosity would deepen […]

» Continue Reading

Experiments with the Momofuku Cookbook: Pork Belly & Buns

December 29th, 2009    •  by Bethia    •   4 Comments »

While we were waiting for our simmering pigs heads, we decided to attempt one of David Chang’s more straightforward recipes: pork buns. I say it is simple, because we took the short cut and bought the buns. This meant that all we had to do was roast some pork belly, make some quick salt cucumber pickles and steam the buns. Like the pig’s heads the belly came from Bluescreek Farm Meats at the North Market. The belly which Chang says can be used ‘for ramen, pork buns and just about anything else’ is rubbed with sugar and salt, refrigerated and […]

» Continue Reading

Experiments with the Momofuku Cookbook: Pig's Head Torchon

December 29th, 2009    •  by Bethia    •   9 Comments »

Most reviews of the Momofuku cookbook will tell you that the recipes are challenging, complicated and intimidating. While there are some simple gems, many of the recipes are indeed not to be undertaken lightly. Perhaps none more so than the pig's head torchon, a recipe that is five pages long, takes many hours and is accompanied by a photo that looks like the trailer for a horror movie.

» Continue Reading