I am just back from a long (so long that I'm still remembering dishes half an hour after sitting down to write down notes) and mostly splendid meal at Momofuku Ko, and am far too full and drunk to write anything substantive at all. My only comment - does one meal really need so much pork? So much??
Instead, I'll sign off tonight with Saturday night's rhubarb crumble, and leave the Momofuku review for the morning. The secret to the crumble - bake the topping separately from the fruit, yielding a crunchy, independently tasty streusel. I'd normally top with ice cream, but I had made the rhubarb too sweet, so I compensated with tart, tangy, greek yogurt.
1 comment:
Wonderful. In fact, I am baking a cherry crumble right this minute (with pistachio streusel) but I'm afraid in my version, the filling and the topping are baking together. I find that if I cover the ramekins the first few minutes and then uncover them, the streusel has a chance to finish baking to a crisp. I can't wait for the review.
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