/ck/ - Food & Cooking

>>5501190
*cake, not birthday

>>5501190
I'm not a fan of their cakes, but I LOVE their milks, ice creams, cookies, bombs, volcanoes, PIES, etc. etc.

I also love a lot of stuff at their noodle bar

And I also fucking love their magazine

but I heard David Chang was a nightmare to work for, which sucks because otherwise I'd be so down to work line at one of his places

>>5501224
If I ever go to New York, I want to go to one of their cooking classes where you take the made stuff home. I'm dying to make the crack pie

>>5501239
I've made the crack pie a bunch of times!! I have both their cook books and their recipes are totally amazing!

>>5501190

They are one of my top recipe sources and I rely on the Milk Bar book for nearly all my better deserts.

I'd suggest crack pie, corn cookies, grasshopper pie, and grapefruit pie.

On my list to try is that candy bar (Take 5) pie but it's about seven or eight pre-requisite recipes and is a pain in the ass.

Pro-tip: For better efficiency, I usually do their recipes in multiples, so I make 4-6 pies at a time. They usually freeze well.

Pic related. I made dis!

1/3 - grasshopper pie.

>>5501260
2/3 - Grapefruit pie

>>5501263
3/3 - crack pie with homemade vanilla ice cream

>>5501224
>but I heard David Chang was a nightmare to work for

that's usually the case with any great chef

>>5501260
Looks like the kind of porn I like.

>>5501267
Eh not really keller, achatz, redzepi, and the bras are notoriously great to work for.

sure theres a lot of charlie trotters out there but not all or even most are like that

>>5501267
nah, but a lot of my friends said that he'd like

throw pans and plates at them and shit

and one time he took them all to a shit noodle shack 'for a nice dinner', and after they started eating he stood up and said that he wished his chefs could make noodles that tasted better than the shit they were eating now

or something like that, I can't remember what else she said, it was a while ago!

>>5501278
no, that is typical.

marco pier white
alain ducasse
ramsay
david liebowitz
marcus wearing

m-stars are made of rage and tears

>>5501260
>>5501263
>>5501265
>>5501267

I'm honestly drooling right now looking at your pictures, I am going to assume you made these all. I need all the cookbooks in my life. The corn cookies and grapefruit pie just sound amazing. I really need to get to NY and eat there

>>5501284
well fuck.
I know for a fact that a chef I'm going to be working under is partners with some m-star chefs.

Should I expect tears?

>>5501284
Or you know just dedication. Aall the people i lister are starred aswell

>>5501293

Yeah, I wouldn't dare post them otherwise.

Re: Corn cookies. There is a video being made by Tosi on YT. It's a YT video for sale and costs $.99, but it was worth it because the written instructions aren't so clear as to scooping out the dough. You really need a 1/3 cup ice cream scooper and you just put them down on the pan in that scoop shape with a little tap on the top. If you press them down too much, they'll be
a) really huge
b) they won't have that nice warm corn cookie interior.

re: grapefruit pie. It's called a grape fruit pie but the real flavor comes from the passion fruit. Getting passion fruit puree is really hard where I usually am, and I had to order it frozen in bulk from France. You might want to try a Latin market but otherwise, this will be a show-stopper for you.

Re: crack pie/corn cookies. The key ingredient in these is the corn powder. No, not corn starch or corn flower, but corn powder. Real PITA to get. Some organic groceries stores near me had the freeze-dried, dehydrated corn (not a cold item) and you process that into the powder. More recently I ordered it on AMZ. But this, like the passion fruit puree, can be a show-stopper for these recipes.

>>5501303
It's better to be yelled at, because it means they think you have potential to get better and it's just how things work on a brigade in a star-chasing restaurant. If they aren't yelling, they've given up and you will get your walking papers soon enough.

I live by momofuku and saw their recipes but never seemed interested enough, everything except the cereal milk seemed "blah" but I guess I should check it out

>>5501343
For me, their best restaurant was Momofuku Ko. They have a Milk Bar in the front. I've eaten at maybe three of them.

>>5501332
Wow! Thanks so much for all your tips. Would it be okay to just make your own passionfruit puree? I have frozen passionfuit pulp. Do you have any recommendations for other eateries or quirky places like this to check out or get recipes for

>>5501351

You can try to make the puree yourself. It's a PITA, from what I can tell. Also, I suspect passion fruit is a little bit like tomatoes in that if you don't get them in the right season, you miss a lot of flavor, and that buying a pre-made puree that captures them at their peek is the way to go. I went with this:

http://www.gourmetfoodworld.com/Fruit-and-Nuts/Ravifruit-Passion-Fruit-Puree-Fruit-and-Nuts-details-6158.asp?mscssid=WELXE6P5HQ7K8GEXD0K5E0N9FBV64VB0

Though, like I said, you can try a latin market.

As for other recipes...

I rely primarily on Cooks Illustrated (I have a subscription to their websites: Test Kitchen, Cook's Country, etc.) I have a few Gordon Ramsay easy-quick recipe books. Nothing too exotic. Keller's book and Gramercy Tavern's book are pretty good, too.

>>5501351
oh, and for that puree, you definitely do NOT want seeds.