Comments on: Ssam pig

By: Cinthia

Cinthia — Sat, 12 Apr 2008 12:54:13 +0000

i wish MY last name was momofuku!

By: mamster

mamster — Wed, 09 Apr 2008 13:45:05 +0000

Beats me. Have you been watching Top Chef? Every time they have to make a dessert, everyone on the show—all professional cooks—freaks out. I can make better desserts than most of them. They’re not supposed to be Michael Laiskonis—all they’d have to do is learn a few basic formulas and use them over and over, and they seem incapable of even doing that.

By: Neil

Neil — Wed, 09 Apr 2008 06:52:37 +0000

Hmm. Why does it seem like dessert is so often disappointing at otherwise great restaurants?

By: mamster

mamster — Tue, 08 Apr 2008 22:38:49 +0000

Good question, Neil. I tried two desserts, one of which was a mediocre fruit crisp of some sort, and the other had a great pistachio croustillant (I think that’s what they called it; it was like a crunchy mousse) paired with an inedible “malted chocolate ice” that tasted like three-year-old prune ice cream.

By: Neil

Neil — Tue, 08 Apr 2008 17:41:34 +0000

So what was the deal with dessert?

By: mamster

mamster — Tue, 08 Apr 2008 03:06:12 +0000

Well, it's no OK Computer.

Stus, there's only one Ssam bar, but Ssam itself (meat to be wrapped in lettuce leaves with pickles and a dipping sauce) is available at Korean restaurants, and something very similar at Vietnamese restaurants. Nothing like the whole David Chang package is available anywhere else, though.

By: sphitz

sphitz — Tue, 08 Apr 2008 02:49:45 +0000

"...I couldn’t be more pleased. I give it a 9.5."

Is a 10.0 even possible, then?

By: Stus

Stus — Mon, 07 Apr 2008 22:16:16 +0000

Matthew — I’ve never heard of a Ssam bar — is there one of these here in Seattle?

Obviously Korean from context…