Tuesday, May 18, 2010

The pastry chef was not high when she created the cereal milk soft-serve ice cream at Momofuku Milk Bar

According to the Times:

Today, a small but influential band of cooks says both their chin-dripping, carbohydrate-heavy food and the accessible, feel-good mood in their dining rooms are influenced by the kind of herb that can get people arrested.

Call it haute stoner cuisine


But not everyone partakes of the sweet, sweet bud.

The cereal milk soft-serve ice cream at Momofuku Milk Bar ... is a perfect example. A dessert based on the slightly sweet flavor of milk at the bottom of a cereal bowl particularly appeals to someone who knows both high-quality food and the cannabis-induced pleasure of a munchie session built from a late-night run to the 7-Eleven.

Christina Tosi, the pastry chef of David Chang’s empire, said she was stone-cold sober when she invented it. She was in the basement of Mr. Chang’s Ssam Bar late at night, trying to save a failed experiment in fried apple pies.

I promise you there was no marijuana involved,” she said. “It would have made the stress of it more bearable if it was.”

[Image via]

1 comment:

VH McKenzie said...

yeah, well check out the ingredients in their infamous Compost Cookie -- specifically, after the usual cookie ingredients, they call for:

1 1/2 cups your favorite baking ingredients (options: chocolate chips, Raisenettes, Rollos, Cocoa Krispies)

1 1/2 cups your favorite snack foods (potato chips, pretzels, etc.)

Hmmmm, munch much?