Microbes equal flavor." Words to live by, especially if your life is David Chang's. The Momofuku/Ssäm Bar/Ko/Má Pêche chef a couple of years ago turned a 200-square-foot room into a culinary lab where he's currently exploring "microbial terroir" by pickling, curing and fermenting whatever he can get his hands on.
via Weird News on HuffingtonPost.com http://www.huffingtonpost.com/2012/05/29/rotting-food-momofuku_n_1552653.html
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