Latest news with #Momofuku
Eater
29-05-2025
- Business
- Eater
The 11 Best Deals of the Week (Including 40% Off a Crystal-Studded Water bottle)
One of my favorite things about spring-summer sales is the abundance — no, let's say celebration — of barbecue- and outdoor-living-related cookware deals. As we continue to fry, pour, and sizzle our way through prime picnic season, REI has slashed prices on portable stoves and Stanley sippers in its Camping Kitchen sale section, while Goldbelly has curated nothing short of a cornucopia of barbecue options for its Summer Hits sale (yes, you can bring home spare rib racks from a James Beard-nominated chef at the click of a button). Last week, we also reveled in the best Memorial Day sales — there are plenty of deals from that long-weekend discount bonanza that are still going strong. Momofuku is offering up to 26 percent off its cult-fave sauces and bundles (has it ever been a bad idea to have more instant noodles on-hand?), and the Nordstrom Half-Yearly Sale has new savings of up to 60 percent off in the kitchen and tabletop section, which is home to a Le Creuset olive-colored braiser that sure would look great on my stove. Fasten your best apron, and let's shop. Nordstrom's Half-Yearly Sale has kitchen and tabletop deals of up to 60% off Ah, the hallowed digital grounds of Nordstrom's Half-Yearly Sale. The event is filled with deals on plenty of kitchen and tabletop items, including heritage cookware brands such as Le Creuset and newer cool-kid labels such as Collina Strada (which makes a dazzling crystal canteen, for those looking to drink more water). Because your salt and pepper mills should be the star of the table | Nordstrom Prices taken at time of publishing. This Le Creuset braiser is 41% off This French cottage-esque wood serving board | Nordstrom Prices taken at time of publishing. This sparkly Collina Strada water bottle is 40% off | Nordstrom Prices taken at time of publishing. Momofuku's sauce and noodle bundles are up to 26% off It's always a good idea to stock up on sauces and quick-prep meals, and Momofuku fans can supply their pantries with the brand's cult-fave chile crisps, noodle packs, and Korean-style barbecue sauces during its spring sale, which has savings of up to 26 percent off its bestselling bundles. This bestselling bundle of five noodle packs (and five sauces) | Momofuku Prices taken at time of publishing. REI's camping kitchen sale has deals of up to 50% off Camping knows no season, but it sure is nice to pitch a tent and toast some brats when spring is in bloom. REI is having a big sale on its camping kitchen section, and there are deals galore on reusable water bottles and canteens from Yeti, Hydro Flask, and Stanley, as well as plenty of storage containers and portable stoves. This wildfire cookware set | Stanley Prices taken at time of publishing. This liquid fuel camping stove is 25% off | MSR Prices taken at time of publishing. Get 20% off this Yeti French press | REI Prices taken at time of publishing. Goldbelly Summer Hits sale (brings the barbecue to you) Goldbelly is kicking off picnic season with a Summer Hits sale on dozens of barbeque-worthy bundles and desserts. You can order an entire Cajun brunch, buttermilk biscuits included, or browse the many gelato bundle options from Nancy Silverton, which includes everything from vegan passion fruit to a 'butterscotch budino with a caramel rosemary swirl.' Love someone who loves Chicago? Give them this hot dog bundle | Goldbelly Prices taken at time of publishing. Serve an entire Cajun brunch | Goldbelly Prices taken at time of publishing. Nancy Silverton's ice cream bundles | Goldbelly Prices taken at time of publishing. Same time next week? The freshest news from the food world every day
Time of India
22-04-2025
- General
- Time of India
Food Fables: How cow dung cooking shaped Indian cuisine
Live Events David Chang's eyes lit up. The celebrity chef, founder of the Momofuku chain and Lucky Peach magazine, was in Mumbai to shoot a TV show, but seemed to be struggling to understand the food. Then he learned that dried cow dung was a traditional fuel in India and something clicked. 'Dishes like these come from being cooked on a low, slow fire,' he said looking at the dals and curries on the thali in front of cooking isn't just slow, but gentler, resulting in dals, for example, breaking down, but not disintegrating completely, as they tend to do in pressure cookers. Food cooked in open pots on dung fires seems to taste different, but this is probably more due to their grainy, yet soft texture, which influences how we experience their flavour. It isn't necessarily better or worse, just dung has become polarising. Some people extol it as a medicine, while others ridicule them for blind faith. Its value as a fertilizer, especially when fermented in formulations like panchagavya, is generally acknowledged, but most farmers will riot if denied cheap chemical fertilizers. A Delhi University principal recently plastered two classrooms with it claiming it was a study in traditional Indian knowledge of heat control. Furious students coated her own office with it, asking that she give them her air-conditioner divisions have deep roots. Westerners were highly critical of Indian uses of cow dung as fuel or floor coating, both on grounds of sanitation and as a waste of much needed fertilizer. The Times of India, in August 1908, noted that 'whereas the market value of cow-dung cake as fuel is only 4½ annas per maund, this same material is worth 11½ annas per maund as manure,' yet the lack of cheap fuel alternatives meant that people kept burning cow-dung. American missionaries in letters home lamented the ignorance that kept Indians worshipping cows and burning their burning dung wasn't unknown in the West. In Ruth Goodman's The Domestic Revolution, about how coal stoves altered domestic lives, she notes that rural Britain long used dried dung as fuel, even down to having to deal with the same trade-off between fuel and manure. In 19th century America, 'the dried dung of wild buffalo herds, also known as 'buffalo chips'' was essential fuel for travellers heading West. Firewood was often hard to come-by, with forest access controlled by rulers. In many parts of the world coal mining for domestic use is a relatively recent development. Dung was usually a useful, renewable the supply of fuels like coal or kerosene grew, their promoters had obvious reasons for denigrating dung. In August 1907 ToI article noted that dung fires 'continue to smoulder after a meal is cooked and so go to waste. The consumption of kerosene, however, can be stopped as soon as the operation of cooking is at an end.' But Goodman notes that the nature of dung also started changing. Cows were usually fed straw and grass, while nutrient rich grains like oats went to horses, who were felt to need more energy as a means of as automobiles started replacing horses, their fodder became available to livestock farmers, who were also under pressure to produce more milk and meat. Goodman notes that this changed the digestive system of cattle: 'They live their lives with something akin to permanent diarrhoea.' This liquid dung is less suitable for burning, a process that can be seen in India too, even with stray cattle whose wild foraging is now usually mixed with eating wet garbage. People who collect and dry dung from roads must now add more dry matter, like rice straw or dried leaves. For reasons like this we are never likely to return to widespread use of dung for cooking, but its historical importance in shaping Indian cuisines is beyond controversy.
Economic Times
22-04-2025
- General
- Economic Times
Food Fables: How cow dung cooking shaped Indian cuisine
David Chang's eyes lit up. The celebrity chef, founder of the Momofuku chain and Lucky Peach magazine, was in Mumbai to shoot a TV show, but seemed to be struggling to understand the food. Then he learned that dried cow dung was a traditional fuel in India and something clicked. 'Dishes like these come from being cooked on a low, slow fire,' he said looking at the dals and curries on the thali in front of him. The cooking isn't just slow, but gentler, resulting in dals, for example, breaking down, but not disintegrating completely, as they tend to do in pressure cookers. Food cooked in open pots on dung fires seems to taste different, but this is probably more due to their grainy, yet soft texture, which influences how we experience their flavour. It isn't necessarily better or worse, just different. Cow dung has become polarising. Some people extol it as a medicine, while others ridicule them for blind faith. Its value as a fertilizer, especially when fermented in formulations like panchagavya, is generally acknowledged, but most farmers will riot if denied cheap chemical fertilizers. A Delhi University principal recently plastered two classrooms with it claiming it was a study in traditional Indian knowledge of heat control. Furious students coated her own office with it, asking that she give them her air-conditioner instead. Such divisions have deep roots. Westerners were highly critical of Indian uses of cow dung as fuel or floor coating, both on grounds of sanitation and as a waste of much needed fertilizer. The Times of India, in August 1908, noted that 'whereas the market value of cow-dung cake as fuel is only 4½ annas per maund, this same material is worth 11½ annas per maund as manure,' yet the lack of cheap fuel alternatives meant that people kept burning cow-dung. American missionaries in letters home lamented the ignorance that kept Indians worshipping cows and burning their manure. But burning dung wasn't unknown in the West. In Ruth Goodman's The Domestic Revolution, about how coal stoves altered domestic lives, she notes that rural Britain long used dried dung as fuel, even down to having to deal with the same trade-off between fuel and manure. In 19th century America, 'the dried dung of wild buffalo herds, also known as 'buffalo chips'' was essential fuel for travellers heading West. Firewood was often hard to come-by, with forest access controlled by rulers. In many parts of the world coal mining for domestic use is a relatively recent development. Dung was usually a useful, renewable choice. As the supply of fuels like coal or kerosene grew, their promoters had obvious reasons for denigrating dung. In August 1907 ToI article noted that dung fires 'continue to smoulder after a meal is cooked and so go to waste. The consumption of kerosene, however, can be stopped as soon as the operation of cooking is at an end.' But Goodman notes that the nature of dung also started changing. Cows were usually fed straw and grass, while nutrient rich grains like oats went to horses, who were felt to need more energy as a means of transportation. But as automobiles started replacing horses, their fodder became available to livestock farmers, who were also under pressure to produce more milk and meat. Goodman notes that this changed the digestive system of cattle: 'They live their lives with something akin to permanent diarrhoea.' This liquid dung is less suitable for burning, a process that can be seen in India too, even with stray cattle whose wild foraging is now usually mixed with eating wet garbage. People who collect and dry dung from roads must now add more dry matter, like rice straw or dried leaves. For reasons like this we are never likely to return to widespread use of dung for cooking, but its historical importance in shaping Indian cuisines is beyond controversy.
Washington Post
04-04-2025
- Entertainment
- Washington Post
The restaurant industry tore her down. In her memoir, she hits back.
Hannah Selinger's time working in restaurants left her simmering with rage. Anger pours forth from every page of 'Cellar Rat: My Life in the Restaurant Underbelly,' her debut memoir about her time rising up the ranks in the New York culinary scene, from server to sommelier in notable restaurants including Bar Americain, BLT Prime and Momofuku. The sommelier has sour grapes. And she names names.
Bloomberg
27-03-2025
- Entertainment
- Bloomberg
Can Bar Kabawa's Caribbean Patties Become the Next Momofuku Pork Bun?
Can Paul Carmichael do for the Caribbean patty what his boss, David Chang, did for the pork bun? That was my question after a recent visit to Bar Kabawa, the just-opened bar from the Momofuku group, which specializes in two things: rum drinks and patties to eat with them. Chang launched the famed brand in 2004 with the opening of Momofuku Noodle Bar; the place kicked off a worldwide obsession for Chinese steamed pork buns.
