Posts Tagged David Chang

Ginger Scallion Noodles

Given all the hustle bustle associated with the holiday season, I thought I would try to make a little comfort food to let off a little steam.  Knowing how my wife loved pasta, I came across David Chang’s Ginger Scallion Noodles from his Momofuku book (p. 56, 57).  The dish was stunningly easy, the real […]

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Momofuku Apple Pie Filling: Part 2

Previously, on tastingmenu.wordpress.com – * https://tastingmenu.wordpress.com/2016/10/25/momofuku-apple-pie-filling-part-1/ So now that I knew how to make apple cider jelly, I decided to make a microbatch of the apple compote for Chef Christina Tosi’s Fried Apple Pie recipe in Chef David Chang’s Momofuku (p. 289-293). For the compote 1 empire/braeburn peeled, cored, coarsely chopped (medium fined dice) 1/8 […]

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Momofuku Apple Pie Filling: Part 1

Give a man a fish and you feed him for a day; teach a man to fish and you feed him for a lifetime.  -Maimonides So, to my readers, I know I haven’t been updating this ‘diary’ recently. I really hadn’t been able to write much because of my struggles with a single technique related […]

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“Ham And Eggs”

I was inspired by the onsen egg course that Omae-san cooked for us during our omakase meal at Morimoto, NYC 22 Dec 2013.  The mix of the onsen egg, gin’an sauce and truffles really left an impression.  So I thought, why not surprise my wife by making breakfast?  So I was thinking: breakfast, eggs (onsen)…. […]

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