Frequently Asked Questions
Q: Why don’t you have the recipes or step-by-step instructions up?
A: I don’t want David Chang to look like this:
Buy the book, it’s worth it!
Q: Why are you doing this?
A: I like cooking. Mike likes eating. We both like Momofuku, but we live in Vancouver so instead of flying to NYC every weekend this is what I do.
Q: Don’t you know “cooking the book” is passé?
A: Sure, there are lots of blogs where home cooks cook their way through a cookbook, but I haven’t done it yet. It’s fun, maybe you should give it a try!
Q: What kind of camera do you use?
A: Mike and I use a Nikon D80 and Lumix LX3.
Q: Who is this Mike character?
A: Mike is my husband and the two in Momofuku for 2.
Q: Why do you have so many scientific beakers?
A: Beakers are awesome for cooking, I recommend them. They are heat and freeze resistant, they have convenient measures on the side and a bonus spout for less spillage. Plus, they look so good!
Q: Why are your knives candy-coloured?
A: Colourful knives make for fast chopping.
Q: Why do you spell color “colour”?
A: I’m Canadian. It is “colour,” not “color.”
Q: Why are there so many post on this blog that aren’t about Momofuku?
A: As much as I love the ‘fuku, I can’t live on pork belly alone.
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What kind of lens are you using with your Nikon D80? Thanks.
I use the kit lens it came with.
Hi Chris,
Mike uses the lens that came with the camera: its 18-135 F3.5-5.6. For a kit lens, it’s pretty good!
Love the laboratory beakers in your pictures. Where do you get them?
Thanks! I buy them at a local science supply store; I’m sure you can find them at yours, or they’re available on Amazon.
Steph,
Just found your blog while cruising around for sites about Ramen and how to cook the pork belly that so often goes in it. I am a BIG fan of Momofuku and had been meaning to buy the book and after finding your site and reading for awhile, I just did. You can tell David Chang you helped sell another one… :) Amazingly well done photos, by the way!
Thanks so much and I know you’re going to love the book, it’s a great read!
Most of the momofuku recipes are usually for bigger parties or to make larger batches of food. How do you go about dividing the recipes? Do you just divide the ingredients in half to make it for two?
Usually I scale the recipe down by quartering just because Chang’s recipes have such a high yield.
hi! i really like your blog. i made the kimchi dumplings with my boyfriend this weekend and we LOVED them. so simple. so delicious.
we go to MILK bar as often as possible. did you ever try the cinnamon bun soft serve? i think i like it more (dare i say it) than the cereal milk :)
Haven’t tried the cinnamon bun soft serve but it sounds delish! I’m jealous that you can go anytime you want!
So glad you liked the kimchi dumplings!