Cooking Momofuku at Home

Hi, so my wife and I are cooking through the Momofuku cookbook . We're not doing it as some stunt or feat or for any other reason besides that we really, really like the food. In many ways Momofuku is a meaningful part of our lives. I don't want to overdo it here but it's true. For the last three years it's been inseparable from how we think about food. We love it, we use it as a benchmark, and if we had our choice (and enough money) we'd eat at any of the three restaurants every single day. Actually probably multiple times a day...but since we can't exactly do that we're gonna try and cook this stuff ourselves.

So that's what we're gonna do.

If you've never heard of Momofuku just know that it's a kick ass restaurant group in NYC serving some of the most interesting and delicious food in this country at this very minute. They are currently at the top of their game. For more info just google "David Chang Momofuku" or go to http://www.momofuku.com/.

Neither of us have any real professional cooking background whatsoever (well Jaime has a chef (uncle) in the family who is a huge influence on both of us, but it's not like she's out there working the line or anything) and as far as home cookery goes we're ok but nothing special. I'm almost 100% recipe dependent, and while Jaime is a way better cook than I am the gulf between us is nowhere near the gulf between both of us combined and a real chef in a real kitchen, like Momofuku.

If we can make this stuff we're pretty confident anyone can make this stuff.

Here's the plan as it stands now:

- We're going to document all of our attempts to cook every dish in this book.

- We're going to be writing in two "voices." I'll have my entries, and Jaime will have hers (she'll be on here in a bit).

- We're not going to cook things just once because with food this good why would you? We're going to cook as much of it as we can as often as we can. Again this is going to be less of a "look what we can do" sorta thing and more of an attempt to eat and cook the Momofuku way.

- Following that we're going to do our best to follow the ethos of Momofuku which at its heart means cooking with integrity. We're going to use as many of the same purveyors as they do in order to support the type of sustainable food production we believe is sorely underrepresented in this country. As we go we'll list all of the main sources.

- And finally we're not going to post any of the recipes. We're pretty sure that would be copyright infringement but more than that the book is a treasure and we would like people to buy it (even though we have no stake in that whatsoever -- we're just fans).

So ok, let's go.

- Scott.