Comments on: Momofuku Style Chicken Wings

By: rosemarie

rosemarie — Mon, 22 Feb 2010 20:54:06 +0000

original or not as long as it taste good- its okay with me. I think we pinoys are great. we can make things better or even the best from the original. thats why philippines is a melting pot. we are very creative and unique. We should not put our culture down. In this global world where competition is stiff- we should raise our shoulders and be proud of what we can offer and even better – living abroad is tough already – so we shouldnt be too nega.

By: ted

ted — Mon, 22 Feb 2010 04:47:21 +0000

If i crave chicken wings, i now go to “Wingstop” a franchise here in the U.S. and get me a 10pc lemon pepper and 10pc parmesan flavored wings with their honey-mustard dip. They are a bit pricey but i love them.

By: ifoodtrip.com

ifoodtrip.com — Fri, 19 Feb 2010 06:32:57 +0000

Thank you betty q. I’ve smoked using mesquite and hickory mixed with charcoal many times before but it is a bit difficult to cold smoke with the humidity and hot weather in the Philippines but i’ll try again. Thanks!

By: betty q.

betty q. — Thu, 18 Feb 2010 16:46:55 +0000

Ifoodtrip: cold smoking is usually done in the fall when the weather starts to get cold….that is why my native friends here starts to smoke their salmon in Sept. It is done at a usually lowtemp. and make take days to properly smoke the meat or fish. You need the cold weather to safely smoke the product. If done in the summer months, the heat outside would increase the temp.inside the smoker and thus it is called hot smoking.

You can cold smoke using an ordinary barbecue grill….an old one without the propane tank woould do. Light up charcoal briquets and when they are grayish…add some wet wood chips and place on top of the charcoal. Oh, push the charcoal aside to one side before putting the wood chips…the other side has no heat at all. Replenish the charcoal and wood chips as often as needed. REMEMBER: the temp. inside should be about 80 degrees….so don’t get too carried away with putting charcoal …you are NOT BARBECUING!

By: ifoodtrip.com

ifoodtrip.com — Thu, 18 Feb 2010 16:22:08 +0000

Interesting. How do you cold smoke without a proper smoker?

By: Cavster

Cavster — Thu, 18 Feb 2010 00:51:08 +0000

with regards to taste, what difference would it make if you cold smoke them and let it sit in fat for a couple of days ?

By: Vicky Go

Vicky Go — Wed, 17 Feb 2010 22:22:14 +0000

As long as it tastes good, I really don’t care if it is original or authentic, or fusion or whatever! If I like it, I like it! And I’ll eat it! I love chicken wings – Asian style, Buffalo wings hot style, Southern fried, like David Chang’s! I don’t really care for Thai food or Mexican either, I just can’t take the heat! But I love Vietnamese food – especially their “pho” soups! Still, I think my favorite is Filipino dishes – Tagalog ones, because those are the ones I grew up with!

By: Divina

Divina — Wed, 17 Feb 2010 12:25:25 +0000

I would love to have David’s cookbook. His ideas are just brilliant.

By: Footloose

Footloose — Wed, 17 Feb 2010 09:39:50 +0000

Any reader who takes the easy effort of checking out the archives will be rewarded with a great variety of original Filipino recipe posts there. If one does not have the time, the curiosity or the inclination, perhaps just observe a short period of transition as lurker, you know, just to see what the water is like.

By: MVG

MVG — Wed, 17 Feb 2010 08:25:33 +0000

Orignality is about taking the influences that you have and creating a dish that is delicious and that has never been done before. It would be difficult to create a truly “original” Filipino dish because our nation is a melting pot of different cultures. We will always have Spanish, American, Chinese influences with our food. That’s something we can’t excape. It’s not impossible, but it’s difficult to undo hundreds of years of influence.

That’s why for me, true originality is being able to create a dish that is inspired by your influences. “American” Chicken Wings done with an Asian twist? That for me is an original dish.

I agree with Marketman. I’d take a delicious dish over an original dish any day.