November 6, 2009
You know about Bouchon, but do you know about BAR Bouchon?
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November 5, 2009
Also a Japanese place and the W Hollywood are opening soon
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If you didn't know what a huge Andre Guerrero nerd I am, this preview I wrote for his new bakery will tell you.
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Truck Gardening Ordinance, aka bad news

Would you believe that a progressive city like L.A. is making life difficult for urban farmers? It’s true, all thanks to an ordinance from 1946 that was largely forgotten…until it popped up to throw major salt in Silver Lake Farms’ game. Please to read my full article here!

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November 4, 2009
“ Don’t make me look like da dick-uh!
Fabio.
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houseofnoms: Day Two of Momofuku Week went splendidly well. I put Ralph in the oven around one and did some basting, but really just left him to get all crispy and golden for two hours. In the interim, I went a little crazy and made some simmered kabocha, bean sprout salad, pickles, ohitashi and some more ginger scallion noodles. IRB came over and we tended to Ralph together. We invited KS over to join in the feasting and WYLA was also game to get down with some noms. Some twiddling of thumbs and magazine reading later (Ralph took two hours to roast, then 45 minutes to get to room temp, then another hour to chill in the fridge…we had a lot of downtime) the big moment had arrived! The table was set, dishes piled on and buns were assembled. We all sat down then immediately dug in. I’ve been to the Momofuku noodle bar in NY and I’ve tasted these pork buns in their native setting, cast from their original creator and I have to say…our buns today? Just as amazing. The meat was buttery and incredibly tender and the combination of ingredients just sang in my mouth. If you have the time to make them and you have the cookbook…do it. It’s worth it. And invite friends to join in the experience because they’re too good to enjoy alone. Next up…ramen. IRB and I thought that we would go totally bat shit crazy and try to make ramen broth this weekend, but after today, we’re thinking…maybe next week? Stay tuned for more Momofuku love! See all my Momofuku cooking adventure pics here: miyoko39 It’s true. I don’t normally post about home cooking, but they did such a stellar job.

houseofnoms:

Day Two of Momofuku Week went splendidly well. I put Ralph in the oven around one and did some basting, but really just left him to get all crispy and golden for two hours. In the interim, I went a little crazy and made some simmered kabocha, bean sprout salad, pickles, ohitashi and some more ginger scallion noodles. IRB came over and we tended to Ralph together. We invited KS over to join in the feasting and WYLA was also game to get down with some noms.

Some twiddling of thumbs and magazine reading later (Ralph took two hours to roast, then 45 minutes to get to room temp, then another hour to chill in the fridge…we had a lot of downtime) the big moment had arrived! The table was set, dishes piled on and buns were assembled. We all sat down then immediately dug in.

I’ve been to the Momofuku noodle bar in NY and I’ve tasted these pork buns in their native setting, cast from their original creator and I have to say…our buns today? Just as amazing. The meat was buttery and incredibly tender and the combination of ingredients just sang in my mouth.

If you have the time to make them and you have the cookbook…do it. It’s worth it. And invite friends to join in the experience because they’re too good to enjoy alone.

Next up…ramen. IRB and I thought that we would go totally bat shit crazy and try to make ramen broth this weekend, but after today, we’re thinking…maybe next week?

Stay tuned for more Momofuku love!

See all my Momofuku cooking adventure pics here: miyoko39

It’s true. I don’t normally post about home cooking, but they did such a stellar job.

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krankmills:noraleah: “His name is Sam Kass. And when he’s not grilling fish for the first family or tending tomatillos in the White House garden, he is pondering the details of child nutrition legislation, funding streams for the school lunch program and the best tactics to fight childhood obesity [and being a 29-year-old babe].” (NYT.) Sorry, had to be said. He’s the rare hottie using his powers for good.

krankmills:noraleah:

“His name is Sam Kass. And when he’s not grilling fish for the first family or tending tomatillos in the White House garden, he is pondering the details of child nutrition legislation, funding streams for the school lunch program and the best tactics to fight childhood obesity [and being a 29-year-old babe].” (NYT.)

Sorry, had to be said.

He’s the rare hottie using his powers for good.

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Ludo pops up again

Ludo Lefebvre is doing another round of LudoBites, this time for two weeks at Royal/T in Culver City. It’s great that, through this program, he’s making his excellent cooking available at a reasonable price point. It’s also great that he’s providing theatre. Comments like “I don’t need to deal with insurance, and all that bullshit” remind me of how awesomely petulant he was on Top Chef Masters - remember “‘e copied meeee!”?

Good times! And it’s not just him - ask 10 food bloggers, and you’ll get 11 stories about how kookoopants his wife is. Their home sounds like a total party!

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I’m really enjoying this guy Mike Geno’s food art, especially the sushi and the cuts of meat. But there’s something incredibly violent, in a too-personal way, about those jelly donuts. Am I wrong?

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November 3, 2009
Look at how they tried to make this seem healthy. Grilled chicken, and the cole slaw looks all green and salad-y. Plus the drink isn’t actually sitting on the same level as the food, so it looks much smaller. KFC, you so crazy!

Look at how they tried to make this seem healthy. Grilled chicken, and the cole slaw looks all green and salad-y. Plus the drink isn’t actually sitting on the same level as the food, so it looks much smaller. KFC, you so crazy!

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