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Here's What's Rotting At David Chang's Momofuku Kitchen Lab
latimes.com 5 days, 7 hours ago"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. "We've just been letting stuff rot," says Chang, who, along with collaborator Dan Felder, led a lecture on Thursday at UCLA, part of its Food and Science series . "We're the kings of rotten stuff.
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Food FYI: Is The Craft Beer Bubble About To Burst?
latimes.com 3 weeks agoSO MUCH CRAFT BEER Craft beer sales are gangbusters, but some wonder whether the burgeoning number of breweries will clog distribution channels, the Washington Post reports. POWER OF THE BIG MAC The Big Mac is a technological marvel and an international barometer of economic activity beyond even the Economist's annual Big Mac index, the Atlantic spells out. MISO MAYO Slate adds white miso to its recipe for mayonnaise . ON OBESITY America Bracho, director of Latino Health Access in Santa Ana, talks to the O.
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