log.johnnywon.com

hokorii:

Totoro cake (via Caroline Alexander Photography)

And then there’s David Chang, whose recipe in the Momofuku cookbook tosses out the crust altogether. Instead, the steamed birds, without batter, are treated to a skinny dip in hot oil before being dressed with a glossy, tart vinaigrette. (via How to make perfect fried chicken - latimes.com)

Noted. 

Sushi Go Round makes me hungry.

thedailywhat:

Mighty Fine Munny of the Day: “Ramenhead” — will be on display / for sale at Atomic Books annual art toy show, Vinylmore III.

A sneak peek at some of this year’s other amazing entries is available here.

[atomicbooks.]

Cool Hunting Video Presents: How to Make Kim Chee on Cool Hunting

Yu Um Chon’s Kim Chee*

1 Napa cabbage
1 Korean (or daikon) radish, cut into matchsticks
1/2 C ground Korean hot pepper
1/4 C Korean salted shrimp
1 bulb of garlic, finely minced)
1 (three-inch) piece of fresh ginger root (minced)
1 bunch of scallions
salt and sugar to taste

gluttonyisabliss:

Strawberry Mochi (via køkken69)

Macarons New Popularity Worries Fans - WSJ.com

What’s wrong with McDonald’s selling macarons?

gluttonyisabliss:

Watermelon hearts with black Kilauea sea salt.  (via Ryan Wolf)

by Ming Tsai

Who knew he was such a passionate food safety advocate?

fuck yeah