Comments on: A Birthday Dinner…

By: Maitta Z.

Maitta Z. — Thu, 01 Sep 2011 10:59:58 +0000

what an inspiration. I feel like I want to cook something as nice-looking for dinner! thank you.

By: Claire

Claire — Thu, 01 Sep 2011 09:49:48 +0000

Makagutom!

By: Amee

Amee — Tue, 30 Aug 2011 15:54:07 +0000

Everything looks absolutely drool-a-licious. Especially the soft shell crab and beef yakiniku.

By: LesterG

LesterG — Mon, 29 Aug 2011 03:34:48 +0000

Oh….anyway, after you posted David Chang’s Momofuku Chicken, I decided to do the same.
I used thighs from magnolia and 1st attempted brining and deep fry in veg oil and the next attempt is BRINE-STEAM-DEEP FRY, still in veg oil. I still having a hard time tweaking and perfecting the chicken as you have mentioned, and the longing to do it as how Chang has done it.

If it is not so persistent for me to ask, would you lend me some of your advice regarding this, or maybe a foundation recipe of this chicken? as step-by-step. And also can you send me steps on making lard? I’m planning for a business idea kasi eh…. :D

Thanks a lot and Kudos to you MM!!!

By: trax

trax — Sun, 28 Aug 2011 05:40:23 +0000

belated happy birthday, MM. Many more years to come for you and this site.

If ever I get the chance to buy some zubuchon, can i request which part would be given to me?

By: Pinaycook

Pinaycook — Sat, 27 Aug 2011 17:05:09 +0000

wow, lovely table setting.. simple but elegant :)

By: Alisa

Alisa — Sat, 27 Aug 2011 02:04:04 +0000

Happy Birthday! I can see myself making this for a really small group. I love the placemats, the different chairs, and the chopsticks!

By: Marketman

Marketman — Sat, 27 Aug 2011 01:47:07 +0000

JClark, if you are roasting outdoors over a charcoal fire, then go ahead and use a metal spit, rather than some untried sapling or tree trunk. As for tips, its really all about how you manage the fire, too much too soon and you will singe it. Too little and you won’t cook it. I hate to be imprecise, but we didn’t get it totally to our satisfaction until after at least a few dozen times. And today, we are NOT consistently even either… :) Pecorino1, I got the radish sprouts from the Salcedo market, the organic stall near the center of the market. LesterG, I skipped the steaming as it made the chicken meat tougher and drier, not moister as Chang’s recipe suggests. The steaming does not necessary make the skin crisper, its the sugar in the brine that transforms the skin and caramelizes it. What I did was adjust the size of the chicken peices, brined them, and deep fried them in pure lard. The results were spectacular. They were still juicy for the most part, and had all of the flavor I wanted…

By: Pecorino1

Pecorino1 — Fri, 26 Aug 2011 12:28:07 +0000

Thanks for the account of your bday dinner. Where can one get radish sprouts (kaiware) in Manila?

By: MP

MP — Fri, 26 Aug 2011 09:57:50 +0000

Thank you ConnieC!!! Indeed, the hubby entertains a lot of bibulous colleagues so the link will be very, very helpful to me. Just thinking of what to serve and the wine that goes with them is a major headache. Maraming salamat.