Comments on: Cook the Book: Momofuku – Fried Chicken

By: Arnold

Arnold — Sun, 28 Feb 2010 20:20:57 +0000

I have a really big wok and some large Chinese bamboo steamers.

By: slefkovitz

slefkovitz — Sun, 28 Feb 2010 13:08:28 +0000

how do you use to steam so many pieces of chicken at one time?

By: Mei

Mei — Tue, 05 Jan 2010 22:14:22 +0000

wooo awesome! thanks for posting the recipes. my sister did the whole chicken process twice and it rocked. YUM.

http://familystyles.wordpress.com/2010/01/05/the-family-styles-holiday-eating-escapades-part-one-now-this-is-fried-chicken/

By: Arnold

Arnold — Sun, 22 Nov 2009 19:24:07 +0000

Thanks, Connie. I think the Octo Vin is magical. :)

By: Connie

Connie — Sat, 21 Nov 2009 15:56:10 +0000

Made the octo vin last week. Quite addictive. Would probably make a great marinade too. Love that chicken pic!

By: inuyaki » Cook the Book: Momofuku Week – Ginger Scallion Noodles

inuyaki » Cook the Book: Momofuku Week – Ginger Scallion Noodles — Thu, 19 Nov 2009 10:09:54 +0000

[...] Cook the Book: Momofuku Week – Fried Chicken [...]

By: Omid Tavallai

Omid Tavallai — Thu, 19 Nov 2009 09:10:20 +0000

Chicken wings are often hard to come by in Paris, since they’re typically taken part and parcel with the breast as part of a breast-wing quarter, both at the supermarket and butchers… So when I happen upon them, I buy them in bulk and have a wing-fest.

THIS will be perfect for the next such occasion.

So thank you for sharing this, and OMNOMNOMNOMNOM.