Here’s a little video from Tommy Edison, a blind guy who shows us once again that blind people really don’t have the limitations many think they do! I know a lot of people that say they can’t cook … tell me that after watching him cook! #Respect
So yeah, apparently there’s a cookbook for Angry Birds, that ridiculously popular mobile video game. Officially titled Angry Birds: Bad Piggies’ Egg Recipes, it’s available right now for around $10. I have absolutely zero idea what could possibly compel a person who plays Angry Birds to want to cook something inspired by the whacky little game, and I have no idea what type of recipes are inside, but that doesn’t mean their on to something. I just hope we don’t see Resident Evil: 10 Easy Steps on How to Eat Delicious Food and Your Guests.
Nearly every home cook I know has a system for organizing their recipes. Some of my older friends (and a few of the younger one’s as well) use a classic card system. My mother, for example, has this little open top card box stuffed to the gills with all sorts of recipes. Some of my other friends, who tend to use cookbooks as their source of inspiration, use a system where by they either dog ear particular recipes of note or they rip the pages from the cookbooks and three-ring binder that shiz. Under the old school umbrella, I’ve even got a friend – let’s call here Martha – and Martha hasn’t written a recipe down ever. Seriously – her head is like a freakish memory bank. It’s like instant Dewey decimal up in there.
The problem with these paper based systems is that they are incredibly difficult to manage. You have to commit to an underlying organization method (Cuisine type, Main ingredient, type of course). This can make meal planning incredibly cumbersome (unless you’re Martha of course).
So unless you’re blessed with a particular gift for list management, using technology to keep track of your recipes is incredibly beneficial endeavor. But choosing a way to store all your stuff electronically can be a daunting task.
This is part 2 of my Momofuku ramen guide. This post focuses almost exclusively on the cooking process, the ingredients, and the time management aspect to making this ramen, an easy to execute but time intensive dish. While I strongly suggest you check out part 1 of the ramen guide for the grocery list and tips and tricks, this is where you’ll find the real how-to.
I’ve assembled this recipe in a way that will allow you to cook everything over a two-day period. I’ve also timed it from a perspective that encourages oven optimization. Keep that in mind, as items like the taré can actually be made a few days in advance (it lasts 3 to 4 in the fridge) or it can be made the day of so long as you start it about 3-hours before service time.
I have also included a time estimate with each component – which for me – starts as soon as you begin to use the ingredients for the first step. These time estimates are just a way of me telling you how long it took us to do everything, so resting time, clean up time, and time away from the food is included in that number. You can do this by yourself no doubt, but a second in command is a big help (as well as a lot more fun – Thanks Papa Buddha!). If you want to view all the videos (they’re really awesome AND totally amazing!), check out the YouTube playlist. Meanwhile, all of my slightly less bad pictures are on Flickr!
This is the complete guide to the ramen recipe from David Chang’s Momofuku cookbook. I’ve split this into a two-part series whereby this part gives you a little background on ramen and some notes and advice on how to best execute Chang’s version. Also included is a composite grocery list so though you don’t have to read through everything and total it up. Part two, which you can read here, is the step-by-step list which focuses more on the execution of each individual item and the time management part of this two-day (at a minimum) cooking endeavor. I hope you enjoy!
A Little on David Chang + Ramen + Momofuku
Ramen is a Japanese noodle soup more important to that culture than chicken noodle soup is to America’s culture. David Chang, who owns the ballyhooed Momofuku restaurant in New York, is the single biggest reason why ramen has transcended the confines of college dormitories onto the menus of many restaurants who would otherwise pass on this time consuming Japanese staple.
When Chang, along with the help of Peter Meehan, released the Momofuku cookbook in late 2009, [GOOOOO BLUE!!!!!!] it quickly became the IT cookbook of that season. So widespread was Chang’s influence that soon thereafter an entire website dedicated to executing the vast array of recipes went live.
It’s impossible to articulate a simple yet all encompassing definition of ramen. But, for brevity’s sake, just know that traditional ramen (not that cup noodle stuff from the $.99 store) is soup that usually utilizes a soy or miso based broth and includes noodles, meat, and fixings that one might find in and around the islands of Japan.
McDonald’s decision to bring back the McRib has absolutely inundated food news over the past few days. Even mainstream media lamed things up with their coverage and there has been a surge of new “make your own McRib” posts going up. So why did I jump on the band wagon? B/c the McRib is just another fantastic opportunity for me to direct y’all to Fancy Fast Food, a website I’ve mentioned before.
With all the brouhaha over the re-launch of this “cult classic,” it’s nice to find a somewhat unique twist on the story. Basically, Fancy Fast Food is a website (and now a cookbook that you can buy on amazon) dedicated to remixing your favorite fast food dishes. Erik Trinidad takes what was once homely and depressing and re-engineers it into something beautiful. In the case of the McRib (pictured above with a few other Chez Mac classics), FFF has put together a Hawaiian Thanksgiving feast. Though I have yet to try the recipe, I would recommend replacing the bottled water with a more “natural” option. Other than that, it looks good to me! With all the McRib obsession, who says we’re in a health conscious era?
Caesar dressing recipes are as ubiquitous as any. Everyone has their way of doing it and many will debate the merits of one version over another. For the record – I do fall in the pro anchovies camp. I’ve sampled a wide number of Caesar Salad dressing recipes and time and time again, I come back to this one, courtesy of NYC’s famed “21” Club. It’s relatively creamy, pronounced in flavor, and wildly addictive (if I do say so myself).
I prepared this a few nights ago with one of my neighbors at our “Bevy of Babes” dinner. Apparently, the way to get a bunch of beautiful women into the same room is through their stomachs … who’d have thunk it? Though I made it the day of, I find that the dressing really does come together as it ages (24 hours).
And yes, I will take this time to thank everyone who dropped in. To those many lovely ladies (and couple of cool dudes), thank you for letting me cook for you. I find few things more enjoyable than preparing a meal for someone. Each one of you made my night that much more enjoyable.
A special thanks to Papa Squat, my sous for the evening. As any good chef will tell you, your food is only as good as your sous chef. And with that – on with the cooking!
I hate bacon. I don’t really mean bacon itself, rather … I hate what has become of bacon. It’s everywhere and it’s Benton’s fault! Still, when I found this recipe for bacon strip pancakes, I knew I had to make them! So while y’all are reading this, I’ll be making this!
To be honest, had this been a recipe for regularly shaped pancakes with crumbled bacon, I’d have passed. Apparently, this healthy little breakfast destructor was posted in a 1962 magazine ad. It read as follows:
"Just about the best breakfast that ever greeted a hungry family! And it’s as easy as this: Shake up Aunt Jemima batter according to package directions. Place cooked bacon strips on the griddle and pour batter over each strip. Bake ‘em golden brown on both sides. Couldn’t be easier – couldn’t taste better! How about Aunt Jemima Bacon Strip Pancakes at your house tomorrow!"
Though it’s not yet active (but will be shortly), Google Inc. just announced a new recipe feature for those of us that like to sling pots and pans around our kitchens. This “recipe view” will be accessible via the left sidebar that appears on a Google search results page or via the recipe view landing page. In order to utilize this tool, people can enter ingredients, dishes, or even holidays (they use Cinco de Mayo as an example). You can also filter by prep-time, calories, or ingredient(s). For those of us who like to post recipes (calling Running With Tweezers), Google will utilize webpage markup so that the content will be more likely to show up in recipe search! YAY!!! Maybe now I’ll do that Korean chicken wing or Momofuku ramen posts I need to get on. In the meantime, if you’re dying to do something like this now, check out Bing as they launched a similar utility about a year ago.
I’ve taken the liberty of grabbing some of the screen shots from the announcement post so that y’all can get a feel for what this will be all about.