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.