Anyone cook from the Momofuku Cookbook?
Anyone else cooking from the Momofuku Cookbook?
I just tried the Asparagus with Miso butter and slow poached eggs. Great dish, however I found the Miso butter too salty. Anyone else have this experience?
I also tried the Cherry Tomatoe with Tofu salad. I found the sauce too sour. Perhaps it was my brand of Sherry Vinegar?
Anyone recommend a good Miso or Sherry Vinegar?
a few threads with discussions related to the cookbook and David Chang recipes in general: