Tag Archives: David Chang

Food for thought: Lucky Peach

Posted on March 22, 2016 by Burnt My Fingers

I love David Chang’s profane, irreverent approach to cooking that turns out some kick ass cuisine. I loved his collaboration with Peter Meehan that produced the original issues of Lucky Peach, a quarterly publication which initially seemed dedicated to the virtues … Continue reading →

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Recipe: Pickled Mustard Seeds

Posted on February 19, 2016 by Burnt My Fingers

Pickled mustard seeds have a pop when you bite into them and add a welcome tang in pretty much any application where you’d use regular mustard. Try a spoonful over a griddled pork chop, or use in sour mustard to … Continue reading →

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Men, fire and food: a visit with Bruce Frankel of Spitjack

Posted on September 25, 2014 by Burnt My Fingers

Bruce Frankel was a chef with an idea. Tired of long hours and not great financial success at a Boston nouvelle cuisine (remember?) fine dining place in the 1980s, he decided to do something entrepreneurial. He looked at molecular gastronomy … Continue reading →

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Food for Thought: Eater

Posted on June 7, 2013 by Burnt My Fingers

Eater is like Gawker.. but for food! And there’s an endless supply of material because chefs tend to be profane and get drunk when surrounded by sharp objects. While restaurateurs are bet-the-house gamblers with outsize egos who tend to attract … Continue reading →

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(Pork) Belly of the Beast

Posted on March 28, 2013 by Burnt My Fingers

I have been messing around with pork belly, which is readily available at my new local market. You can’t go wrong with this stuff. I followed David Chang’s simple method in the Momofuku Cookbook: rub it with a salt/sugar cure, … Continue reading →

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Recipe: Chickpea Salad with Reverse Vinaigrette

Posted on June 22, 2012 by Burnt My Fingers

A little oil and a lot of vinegar brings stodgy garbanzos to life in this chickpea salad. Adapted from Annie Somerville’s Fields of Greens, by far the best of the three Greens cookbooks. 4 servings. Ingredients: 15-oz can garbanzo beans, … Continue reading →

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Korean Fried Chicken Lunch at Momofuku Noodle Bar

Posted on April 11, 2012 by Burnt My Fingers

The Mrs. treated us to a Korean fried chicken meal at Momofuku Noodle Bar on Manhattan’s Lower East Side. You get two whole chickens for a Benjamin, one fried up Korean style and southern style, and assorted condiments. They can … Continue reading →

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Recipe: Carrot Pickle for Dave Chang

Posted on February 16, 2012 by Burnt My Fingers

I found this carrot pickle recipe on chow.com originally, but it was way too sweet. After adjusting the ingredients I discovered it was the same pickling proportion used by David Chang in the Momofuku cookbook. If you want to mess with … Continue reading →

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