Frequently Asked Questions

Q: Why don’t you have the recipes or step-by-step instructions up?

A: I don’t want David Chang to look like this:

Buy the book, it’s worth it!

Q: Why are you doing this?

A: I like cooking. Mike likes eating. We both like Momofuku, but we live in Vancouver so instead of flying to NYC every weekend this is what I do.

Q: Don’t you know “cooking the book” is passé?

A: Sure, there are lots of blogs where home cooks cook their way through a cookbook, but I haven’t done it yet. It’s fun, maybe you should give it a try!

Q: What kind of camera do you use?

A: Mike and I use a Nikon D80 and Lumix LX3.

Q: Who is this Mike character?

A: Mike is my husband and the two in Momofuku for 2.

Q: Why do you have so many scientific beakers?

A: Beakers are awesome for cooking, I recommend them. They are heat and freeze resistant, they have convenient measures on the side and a bonus spout for less spillage. Plus, they look so good!

Q: Why are your knives candy-coloured?

A: Colourful knives make for fast chopping.

Q: Why do you spell color “colour”?

A: I’m Canadian. It is “colour,” not “color.”

Q: Why are there so many post on this blog that aren’t about Momofuku?

A: As much as I love the ‘fuku, I can’t live on pork belly alone.

18 Comments add yours

  1. What kind of lens are you using with your Nikon D80? Thanks.

    I use the kit lens it came with.

    steph on April 29th, 2010 at 10:37 am

    Hi Chris,
    Mike uses the lens that came with the camera: its 18-135 F3.5-5.6. For a kit lens, it’s pretty good!

    steph on April 29th, 2010 at 12:50 pm
  2. Love the laboratory beakers in your pictures. Where do you get them?

    Thanks! I buy them at a local science supply store; I’m sure you can find them at yours, or they’re available on Amazon.

    steph on June 5th, 2010 at 8:56 am
  3. Steph,

    Just found your blog while cruising around for sites about Ramen and how to cook the pork belly that so often goes in it. I am a BIG fan of Momofuku and had been meaning to buy the book and after finding your site and reading for awhile, I just did. You can tell David Chang you helped sell another one… :) Amazingly well done photos, by the way!

    Thanks so much and I know you’re going to love the book, it’s a great read!

    steph on June 7th, 2010 at 2:31 pm

    At first, I was a bit put off by all the swearing in the book, then I came to appreciate it. This book reads like your best friend is standing next to you explaining to you how to cook something, full of his personal asides that make the recipe and food more meaningful. If you are on this site you are more of a serious cook than the average person. The recipes are not for the newbie learning to cook.

    Al on February 4th, 2011 at 7:52 am
  4. Most of the momofuku recipes are usually for bigger parties or to make larger batches of food. How do you go about dividing the recipes? Do you just divide the ingredients in half to make it for two?

    Usually I scale the recipe down by quartering just because Chang’s recipes have such a high yield.

    steph on June 28th, 2010 at 10:24 pm
  5. hi! i really like your blog. i made the kimchi dumplings with my boyfriend this weekend and we LOVED them. so simple. so delicious.

    we go to MILK bar as often as possible. did you ever try the cinnamon bun soft serve? i think i like it more (dare i say it) than the cereal milk :)

    Haven’t tried the cinnamon bun soft serve but it sounds delish! I’m jealous that you can go anytime you want!

    So glad you liked the kimchi dumplings!

    steph on July 14th, 2010 at 11:44 am
  6. what are you going to do when you finish the 98 recipes? Is it time for a new theme?

  7. Great blog! I’ve been following for a few months, after discovering the joys of Momofuku on a trip to NYC (funny enough, I only just realized you were a fellow Canadian!). Like the previous commenter, I’m also curious to know what’s up next, now that you’re done cooking your way thru this book.

  8. I’m from Vancouver as well, I love your idea of the laboratory beakers! Where did you pick them up at?

  9. I live in New York and am thinking about working my way through the cookbook. The bank account can only take so many trips to Ko. :)

    Have you heard from anyone at Momofuku about the website? Any reactions from Chang or anyone else?

  10. Great blog. Thank you for the Compost Cookie review and recipe. Love the photos! My 3 children (6, 3 and 2!) and I made it today and it was AMAZING! How refreshing to find so many flavors juxtaposed into one neat little treat!

  11. Great site, glad i stumbled upon it. Q: Am i missing a printer friendly option? I want to print your amazing recipes but have to take several steps not to wind up with 23 pages. Ok, slightly overstated- but I like to get recipes down to at least 1 or 2 pages at most.

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