Originally, the poached rhubarb was supposed to be served with the Momofuku Shortcakes I made back at the beginning of summer. Back then it wasn’t rhubarb season, but I was determined to find some so I scoured the city only to come up empty-handed. The shortcakes tasted great without the rhubarb and I basically forgot about the poached rhubarb recipe until recently, when I was double checking which recipes I needed to complete cooking the book.
I like apple pie—especially fresh baked with ice cream—but if asked to prioritize all the desserts in the world, apple pie would pretty far down on my list of favourites. I was hoping Momofuku’s apple pie would be transcendental, but it was just a fried apple pie. A good fried apple pie, but apple pie nonetheless.
I love sour cream – it’s tang, it’s thick creaminess and the way it is essential to certain dishes without being the star. I’ve eaten many tubs of sour cream and never has it occurred to me to make ice cream with it.
As a kid, I admit, I ate my fair share of McDonald’s apple pies and I liked them. I only ate them when they were hot though; if by some chance, I’d find an apple pie in the fridge, I’d put it in the microwave to heat it up so the gooey filling would liquify and ooze.
I’ve been putting off making the bo ssäm for a while now, for reasons I’m not too sure of. It might have been the idea that Chang’s bo ssäm is quintessentially Momofuku or because I haven’t bothered to find myself a bone in Boston pork butt. Excuses aside, I finally gave my butcher a call and had him order me an extremely large piece of meat.
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.
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