Wednesday, March 26, 2008


(1)"Take the chicken wings, for instance. All you knew when you were eating them was that they tasted really good. What you didn't know was that they'd been brined in a salt-and-sugar solution for a whole day (but not longer, or they'd be too salty), then dried out and cold-smoked over mesquite for forty-five minutes, then poached in a vat of pork fat for an hour and a half, then browned on the flat-top, then glazed in a chicken-infused soy sauce combined with mirin, garlic, and pickled chili peppers."
(from the New Yorker's profile of David Chang, owner/chef at the Momofuku restaurants)

(2)The Clutterer muxtape: a 12 track online mixtape.

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