Momofuku

Welcome to the 'Momofuku' tag page at Technorati. This page features content from the farthest reaches of the Blogosphere that authors have "tagged" with 'Momofuku'.

Latest blogosphere posts tagged “Momofuku”

• Recipe: Making Momofukus Bo Ssam at home for less than $20!

  
  Chubby's New York Food Diary + some travel eats — Authority: 126
  Dear Food Diary: Ive been asking my friend Fely to organize a Momofuku Bo Ssam dinner for a while, $200 for a whole piggy shoulder with 6-8 people seemed reasonable. Next thing you now, I nearly choke over coffee last week, when I get his email entitled "momofuk U" LOL. Not vicious, or anything, just a joke ...
  20 hours ago

• Listicle Dept.: Ten Restaurants Sifton Should Reassess Over His Tenure

  
  Eater NY — Authority: 156
  Re-reviews, a restaurants greatest wish or worst nightmare. Depending on the reevaluation, they can fast-forward a restaurant into obscurity (see Jean-Georges Vongerichtens restaurants Vong, Mercer Kitchen, and Spice Market), or elevate its status indefinitely (see Danny Meyers Eleven Madison Park). So today Eater ...
  20 hours ago

• Tis the Season to Eat Gingerbread in its many forms

  
  Blondie and Brownie — Authority: 126
  I love gingerbread and tis the season to find it in its many forms. From soft serve at Momofuku Milk Bar to custard at the Shake Shack and of course, donuts at Doughnut Plant , its time to get your ginger on... The gingerbread doughnut has been sighted at the Doughnut Plant. I LOVE this doughnut . Its spicy ...
  4 days ago

• MomoWire: A note for the big planners...

  
  Eater NY — Authority: 156
  A note for the big planners in the crowd: Momofuku Milk Bar now accepts cakes and cookie orders online . And the website reveals theyll be launching a " cookie shipping program in the coming days ," just in time to send compost cookies to all your loved ones. [EaterWire]
  5 days ago

• Chicken Wings, Momofuku Style

  
  Steamy Kitchen: recipes and cooking — Authority: 486
  I was lucky enough to share the green room with Chef David Chang of Momofuku while we were both cooking on View From The Bay television show in San Francisco . If you’ve never heard of David Chang, he’s the guy that Anthony Bourdain calls the one of the best chefs in the world.” And if you’re familiar with ...
  5 days ago

• Crack Pie Recipe

  
  scarlett journey — Authority: 145
  It’s not what you think! This incredibly rich, delicious dessert takes some work but with quality ingredients and decadent home-made taste it’s worth it. The pastry is from David Chang’s Milk Bar In NYC. Mr. Chang is the owner of the world famous Momofuku restaurant. It’s interesting as it uses an oat cookie ...
  1 week ago

• Table Conversation: Chef David Chang of Momofuku

  
  Table for Three, Please. — Authority: 109
  I admire Chef David Chang.Honored with accolades (which include the James Beard Award for Rising Star Chef in 2007 and Two Michelin Stars for his restaurant, Momofuku Ko in 2008) and critical praise by breaking away from the stifling system of fine dining, Chef Chang returned the focus on the food. His cuisine, a mix ...
  1 week ago

• Friday Five: Five Last-Minute Foodie Christmas Gifts

  
  Daily Blender — Authority: 120
  Fine, fine, I admit it. I don’t cook. The cookbooks on my shelves are either signed by people I admire or misdirected Christmas gifts from well-meaning folks who didn’t know my true side. I can do the basics – grilled cheese, meatloaf, maybe a pie. I just tend to leave the big stuff to the pros. Does that make ...
  1 week ago

• David Chang On Momofuku, and more

  
  The Boston Foodie — Authority: 420
  Quirky, brilliant, focused, crazy, innovative ... so many words can describe him. We spent some time with Chef David Chang of Momofuku last night and there is no question that his mesmerising, convoluted talk still had everyone sitting at attention in their seats. Several Michelin Stars, about to open his fifth ...
  1 week ago

• Missed Connections, Momo Edition: "I saw you at Momofuku last...

  
  Eater NY — Authority: 156
  "I saw you at Momofuku last Saturday the 5th at around 2pm . You work there, I was having lunch with 2 friends...On my way out we made eye contact and you said bye. You are one of the most beautiful girl Ive ever seen..." [Craigslist]
  1 week ago

• MOMOFUKU

  
  Killahbeez — Authority: 440
  David Chang, when I think of making shit happen I think of his name. If you’ve never heard of him I want you to stop reading this and Google him. For lack of better words he is an inspiration, a guy who made a chaotic dream come true. He has four different restaurants within a mile radius in the East Village in New ...
  1 week ago

• The Foodie 13 – All I Want For Christmas

  
  Foodie and the Everyman — Authority: 119
  Within the last week or so (or pretty much since US Thanksgiving rolled around) it seems that everyone and their dog has been compiling lists of gift ideas for the foodies in our lives. But instead of telling you about great things to buy for everyone else, I thought I’d turn the idea on its head and do a round ...
  1 week ago

• Food Column: Kimchi Craze

  
  Korean Beacon — Authority: 476
  So there’s been a lot of talk lately on kimchi, the various ways to pair it with other foods, and the wonderful health benefits that it offers. Last month, we talked about the Kimchi donuts at Dunkin’ Donuts in Korea, and that got me curious to see what other sorts of creative concoctions people are coming up ...
  1 week ago

• Top of the Aughts: Platt: New York Dining Finally Found an Identity in the Aughts

  
  Eater NY — Authority: 156
  In one of the first in what will be a month of end of the decade retrospectives across the internet, Adam Platt looks back on the aughts and decides it was decade where New Yorks dining world really came into its own. No longer looking to imported French or Asian fusion techniques and traditions, New York settled on ...
  2 weeks ago

• David Chang / Momofuku

  
  best of — Authority: 132
  image by Hiroko Masuike for The New York Times When Dave and I took a trip to New York City this summer, one of our most anticipated meals was Momofuku Noodle Bar . And it didnt disappoint - great food, great service, great atmosphere. Restaurateur David Chang was recently in Seattle promoting the ...
  2 weeks ago

• Adjusting to the Big Time: David Chang on the difference between...

  
  Eater National — Authority: 618
  David Chang on the difference between cooking on the line in the daily grind and running a burgeoning empire of restaurants : “One of the best things about being a line cook is that you know when you’ve had a good day – you do your mise en place, you have a great service, catch a few beers with the crew ...
  3 weeks ago

• Daily Blender Exclusive: Chef David Chang

  
  Daily Blender — Authority: 120
  Strolling into a West Seattle restaurant on a dreary November afternoon, the man himself enters nearly unnoticed. Revered in writeups and showered with culinary awards, Chef David Chang remains a humble cook, without entourage, without fanfare, and generally in a friendly state. All despite his rock star status. ...
  3 weeks ago

• There is Nothing Good About Being in a Car Accident…

  
  10thirty — Authority: 121
  …but it is nice to come home afterward and discover something like Amazon ’s nominees for the best book cover of 2009 .  I happened to read  Jonathan Tropper ’s This is Where I Leave You not too long ago (at my dear friend Amee’s suggestion — thank you!) so I am a bit partial to its Gray318 ...
  3 weeks ago

• Pig Heaven – Not Safe for Vegetarians

  
  Broke-Ass Stuart's Goddamn Website — Authority: 531
  Where lucky pigs go to die... Those of you who eat meat know that as delicious as chicken, turkey and beef can be, there is only One True Meat. The one that deserves to be called God’s Meat, and that meat is Pork.  This delicious, salty, flavorful nectar of the animal-gods is the main reason why I’m not a ...
  3 weeks ago

• Chicharrones (Fried Pork Rinds)

  
  inuyaki.com | 'surprisingly good' - Newsweek, 7.20.09 — Authority: 103
  In my world, there is no finer snack than some chicharrones, a.k.a. fried pork rinds. It’s something I’ve been eating since i was a kid, and Filipinos love it with sukang sili (chili vinegar) and beer. Over the past year, chicharrones have been embraced by the “mainstream” through the efforts of chefs like ...
  3 weeks ago

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