Welcome to Two Many Cooks, a podcast where we take recipes by your favorite chefs, try them out in our own home kitchens, and talk about them! It's like a book club, but for recipes!
Thank you all for joining us for Episode 2. This week we discuss David Chang's Steamed Buns from his famous Momofuku restaurant. Before we talk about these beautiful pillowy steamy babies, we dive into David Chang's origin story, triumphs and challenges in the kitchen, and his new memoir Eat a Peach where he speaks about his mental health.
More talking points include grief bacon, linguistics lessons, biscuit adventures, plus Andy-Rooney-esque grousing about technology.
Come join us!
For the buns, Grace made the pork belly version which can be found here: www.epicurious.com/recipes/food/vi…lly-buns-240258
And if you want to avoid bacon trauma (or can't find pork belly) the Momofuku pulled pork recipe that Dave followed can be found here: yummysupper.blogspot.com/2011/10/pulled-pork.html.
The next recipe that we'll be discussing takes us back to the #iconic world of Jacques Pepin just in time for fall: https://www.foodandwine.com/recipes/country-apple-galette
Go apple picking, get some ice cream ready, and join us for our Apple Galette convo next time.
We're going to be posting episodes every two weeks, which gives you time to try the recipe too and join our conversation. So give it a whirl and we'd love to hear your feedback. You can email us at TwoManyCooksPod@gmail.com or DM us on Instagram at @TwoManyCooksPod. Try to get your feedback in to us by Friday, October 9th so we can include your thoughts on the show.
