I love noodles or all kinds, but I haven’t had much luck in the noodle making department. I’ve come to think of myself as a noodle eater rather than a noodle maker. Generally, I think noodle making is best left to the professionals, and after attempting the ramen noodles in Momofuku, the distinction between noodle eaters and noodle makers has been cemented in my mind.
I’ve never eaten grits before, but I always imagined that they’d be like a corn-y sort of congee (rice porridge). Seeing as I love congee and I love corn, it would only be logical that I would love grits too. Chang’s shrimp and grits photo is amazing: the grits look creamy like a super thick soup.
In order to do my part in eating local, sustainable food, I decided to forgo using crawfish in the Sichuan Crawfish and instead substitute live, local prawns. Since crawfish and prawns are both crustaceans, it wasn’t too much of a stretch for me to think of the prawns as tiny, underdeveloped crawfish.
Baby octopus are not something I usually buy, so when I saw boxes of baby octopus on sale at T&T, it was like the Grilled Octopus Salad was meant to be. I’ve talked about not trusting T&T’s live seafood before, but frozen is frozen, and Chang even specifies that frozen baby octopus are fine in this salad.
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.
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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