After testing this.
When Krader sat down at the counter at Best New Chef '06 David Chang's Momofuku, she recalls, "I ate a rice cake dish that was simultaneously chewy and melt-in-your-mouth.There was gochujang, and mirin that gave it this delicate edge, but it still punched you in the face with its heat.
It looked like nothing.But then you take a bite, and take in its multitude of textures, and realize that your eyes have deceived you.".For most of the first two decades, the discovery of new chefs was an analog affair.
Critics would eat and write, and diners would go.There was no Instagram showcasing the latest photogenic confection to go viral.
No social media agents.
Culinary discovery was not an algorithm, but an action.Italian Fontina cheese.
fresh mozzarella.cut into 1/4-inch dice.
egg, lightly beaten.In a large bowl, combine the ricotta with the Fontina, mozzarella, and Parmigiano-Reggiano; season with salt and pepper.