I have recieved the cookbook for Christmas and I understand now. These wings are part of a system of food. The rendered pork fat they are fried in comes from the pork belly they cook daily. The tare is a seasoning that they use in many of their dishes, many of thier dishes produce numerous chicken bones as scrap. As one reads the Momofuku cookbook, you become aware how all the recipes dovetail into each other. It is actually quite impressive and well thought out. It is whole buffalo cooking at its finest.
That said, David Chang appologizes at the beginning of this recipe, saying it is the longest chicken wing recipe in the world.
Next time I cook a 10 pound pork belly, I'll be sure to reserve the fat for frying chicken wings.
"We’ve adapted the recipe to make it slightly easier for the home cook" You have got to be kidding. This recipe sounds borderline ridiculous (time wise) for the production of 20 wings. I consider myself a proponent of slow food, but these would have to have to be better than I can imagine (and I have a good imagination) to be worth the time. Perhaps the per wing time investment would be more reasonable if the recipe were quadrupled or more. If someone has tried these at home, what is the verdict? If someone has tried these at Momofuku, what were they like? Also, how many per order and what does an order cost?
I don't know if that's totally fair, eating croissants out of a bakery case where they were made versus eating them at a grocery store after a truck ride across town is not an equal throwdown for baked goods supremecy. I am extremely fond of Bakery Nouveau, and I haven't had the pleasure of visiting Cafe Besalu. I guess I am going to have to pay Besalu a visit and see for myself. How torturous.
To each their own, but I don't recommend you eat pasta at my house. I belive the Italians hiss the term "scotto" (cooked) as an epithet for overcooked pasta. I have to agree with them. While I still have my teeth, I want to use 'em on my pasta. One of my first restaurant jobs was at the family friendly Spaghetti Factory, they cooked their pasta too long IMHO, I remember this guy pulling me aside and picking up strands of spaghetti to show me that the pasta was undercooked and that it should "fall apart with no resistance". I just nodded my head and said "oh, I see" while I was crying on the inside. I used to work on my uncle's farm in Iowa in the summers, and I was thoroughly grossed out by the pasta there. Iowa is where you should go for nice soft pasta. P.S. Package directions = overcooked (I think they condecendingly increase the cook time for American packaging) P.P.S.S. Iowa is filled with some of the best people around, I forgive them for f***ing up pasta there.
I just want to clarify this. Copper River means the salmon was caught at the mouth of the Copper River in Alaska, before it spawns upstream and dies. Copper River is not a separate species. There are 5 species that are caught in the Pacific; King (Chinook), Sockeye (Red), Silver (Coho), Pink, and Keta (Dog Salmon). This means you can have Copper River King, Copper River Sockeye, etc. King (Chinook) is generally considered the "best" flavor-wise because it has the highest reletive fat content (fat = flavor). Sockeye (Red) is leaner but has the most beautiful red orange flesh. Copper River King (Chinook) is going to be the most expensive, followed by Copper River Sockeye (Red), Then Silver (Coho). Pink and Keta salmon are most usually canned. If you see Fresh Wild Alaskan Salmon, it was most likely caught off shore via troll lines. It should be less expensive than Copper River varieties. By the Copper River Salmon Cult's logic, Yukon river salmon should be superior to Copper River because it is a longer and colder river. This means even more fat than the Copper River Variety.
Well this isn't a posting on the greatest ruben, but for the sake of argurment; Dark rye, or caraway? 1000 island or russian? Havarti or Emmenaller? Kraut or no Kraut? I love your adamant position on "authenticity", but I just want to clarify a few points. The Items I threw out were to get the ball rolling. I don't claim to be an expert on the subject, nor do I suppose that the elements I mentioned are definitive. They are subjective. Such is the nature of opinion. What I am trying to elicit are the specifics of your opinion, hopefully with a bit of descriptive commentary. Bagel hounds from NY are adamant that NY water is essential to a perfect bagel. Must the Cuban Bread be made with Cuban Water? I don't want to turn this into a debate on authenticity. I enjoy hearing your opinion but it lacks specificity. Where do you get your cuban bread? What pickles? What type of ham? What goes into the roast pork? (I have seen places using roast turkey). These are types of details I (and others) can explore to refine my (their) perspective on the cuban sandwich. Once again, thanks.
I am a new transplant to Miami and I am facinated by the differences of opinion on this humble yet delicious sandwich. My thread is, "what makes a great cuban sandwich great? " Since I have arrived, I have found a few factors that I enjoy; 1. Puerto Rican bread instead of Cuban bread. (obviously I am not worried about authenticiy) - I find it has a fuller body/crumb to it. 2. Buppies half sour pickles - great crunch! Also, i think the kosher brand is an apt choice for Miami. (never mind that it is a pork based sandwich) 3. Searing the ham before putting it in the sandwich - A time consuming yet rewarding step. A carmelized exterior intensifies the smoky goodness. 4. My girl friend's mojo sour cream. - She won't tell me what is in it, but there is definately garlic, jalepeno, and lime. She says it's important to use it sparingly, otherwise you overpower the... 5 Mustard - I am embarrassed to admit it, but I like Frenches yellow on this sandwich. Please hold forth! (cheese, layering order, diffiering opinions on the items listed above, etc.) Be specific!