Chang mentions that finding bay scallops in the shell “can be tough even for a restaurant with a reliable fishmonger on speed dial.” He also mentions that you can substitute scallops in the shell for already-shucked bay scallops, so I headed over to Whole Foods to see what they could do for me.
Traditional dashi used to make miso soup
Dashi is to Japanese cooking what butter is to French. A cornerstone of Japanese cooking, dashi is found in almost all soups, simmered dishes, salad dressings and marinades. Most people don’t make homemade dashi anymore due to the myriad of instant dashi powders at the store, but making it yourself is fresh, fast and simple.
un-steamed buns waiting for the wok
There’s one thing the Mike absolutely has to have when we go to dim sum: char siu bao. The bamboo steamers usually come with three fluffy, slightly sweet, steamed buns filled with savoury chunks of char siu hidden inside. It’s a irresistible combination of carbs and protein and it’s hand held; what more could you want?
When I was a kid, I ate a lot of barbecue pork, or char siu. It was a busy weeknight dinner staple, something we’d have about twice a month. Chinese takeout, as we knew it, was usually char siu, roasted pork, soy sauce chicken or roast duck with some greens and white rice.
momofuku milkbar cornflake, chocolate marshmallow cookies
Leftover Fridays is where I share some random food porn, funny Google searches, and Blog Love.
momofukufor2.com is where I document the little tips and tricks I learn while attempting to cook my way through the Momofuku Cookbook by David Chang and Peter Meehan.
Subscribe via RSS
Follow me on Twitter