Above/below: Tuesday night's gig downstairs, me as Dracula, photos by Jeff Kaiser.
Another bao day here at the ranch, this time the winningest combos were the BBQ tofu (an extra day of sitting around in the sauce worked wonders) and the salmon teriyaki with pineapple salsa.
It nice to be cooking out of Momofuku more and more; we tried a half-assed version of the fried apple pie (minus the pie crust and hot goo, which is melted apple jelly) with miso butterscotch and sour cream ice cream, it was almost really good, but maybe it does need the crust to integrate all of the slightly-tweaked flavors. But the miso butterscotch itself was delicious, though it's hard to imagine what its perfect use would be.
1/2 cup miso
1 tbsp mirin
1/4 cup raw sugar
1 tsp apple vinegar
4 tbsp softened butter
Roast miso in one thin layer on a piece of parchment paper for 20 minutes in a 150C oven. Combine everything in a food processor. Puzzle over possible uses while eating fingerfuls from the processor bowl.
This is an often-NSFW, mostly gluten-free kitchen notebook that also occasionally threatens to turn into something else and fails, thus remaining its same old cryptic and superficial self. These posts begin to fail to explain (start at the bottom).