lived a few blocks away from the original Momofuku (1st Ave near 9th st). Went about 7-10 days after it first opened and went back many times with David in charge - right there - counter seating. I was working for Food & Wine back then and a few dropped comments to the editorial team blossomed into a Best New Chef award the following year (a year after Wylie D. also in this show). he would have gotten there without that communication path but i've been a big fan since those early days and am proud I was able to get the word out from the start.
@@robertbattle6179 You would hear about Momofuku but people will hype restaurants as good, you will go and it's mediocre. Sushi for example, people will say a restaurant is good because of the freshness of fish. Fresh fish has no flavor, Sushi is about the rice.
Boulud I see, is still very strong. '94 was when I educated myself more ... Daniel was an early leader at this time in the US. His skills, yes. His knack for entertaining, yes. His diplomacy isn't weak still (like today - so many personalities can be weaker;) he's confident and strong and realizes the value of community among chef's new and well established.
@robertwhitten265 what of my statement are you questioning? "Is that even English?" is the response? How can I help "translate" into a language you'd understand?
@@robertwhitten265 Can you not read? I understood all of it and "Daniel" is Daniel Boulud who was introduced in the video. You could have also surmised it from the context of what was written. I'm glad you're here though, you NEED PBS to educate you on some basics. Chef stuff is a little advanced for you though, try Sesame Street lol.
They did, just not in any real detail. The Harvard microbiologists tested it, looking to see which fungi (and their byproducts) were present from what Chang called the "rot" (really, just fermentation). They found two normal/safe things, and nothing unknown or dangerous. Part of that is also looking at the whole process to see if there's conditions at any point that would be cause for concern (checking temps, humidity levels, etc at different stages-grinding, steaming, smoking, drying)-very similar to the safety plans for charcuterie producers (I used to be one) and restaurant kitchens that allow them to do what they do without health inspectors freaking out or customers getting sick/dying. I'm believe Chang & co were reasonably sure it was safe and did the microbial testing just for extra certainty, and play up being less certain for the sake of telling a good story.
I have to say, the frying of Daniel Burns 10:00 was unnecessary, and should have been edited out. Inasmuch as I love "reality TV", this was in "bad taste", and unnecessarily damaging, for it is obvious Daniel Burns should have been spared. PS: never heard of him until now, so, I am not a "buddy" coming to his defense.
