December 16, 2009

Momofuku secrets

I got a copy of David Chang's Momofuku cookbook, and it is some of the most enjoyable food porn (and writing) I've seen in a long time. He paints himself as a bit of a bumbler, if perhaps one with borderline sociopathic passion for good food, and frankly I find that entirely charming. The fact is, this dude likes to eat the way I like to eat, throwing the low in with the high without regard for anything but deliciousness (and maybe the occasional gleeful fuck-you gesture).

Plus, there are recipes for nearly everything we ate at the restaurants. Nom nom nom nom nom nom.

I think that part of the reason I loved the sauce that came with our bo ssam is that it may actually have been pureed kimchi. And pureed kimchi is such a blindingly simple, wonderful idea that I can barely imagine I never thought of it myself. I am going to puree up some kimchi and start putting it on EVERYTHING.

UPDATE: now I've read through the bo ssam part of the book, and the sauce I really loved wasn't the puree, but I now know for sure why I loved it so much. He thins down his spicy sauce with sherry vinegar, my hands-down favorite vinegar of all time. OMG yum.

Still gonna puree some kimchi though... and maybe thin it down with sherry vinegar too so it'll drizzle. Be still my heart.

Posted by foodnerd at December 16, 2009 02:58 PM
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