Wednesday, November 10, 2010
I recently came up with my million dollar New York City food cart idea. The plan was to make pork burgers in the style of laab, chock full of lemongrass and toasted rice powder. I knew it would be a surefire hit. I'd set up shop in midtown during the day, filling the stomachs of office workers for $7 dollars a pop for a laab burger and all the accompaniments. At night, I would trek down to the East Village to let sloshed NYU students sober up over some laab burgers served in a more low-brow style with a sesame bun and can of Four Loko. Alas, this great idea came to an end as I was perusing the Momofuku cookbook. It was there—page 176, to be exact—that I spotted Tien Ho's recipe for Lemongrass Pork Sausage. It sounded similar enough to my idea, but I knew that the toasted rice powder, my secret ingredient, would set my dish apart. Then I read the blurb above the recipe, which stated that toasted rice powder would be a nice addition to the sausage. That's right, Tien Ho and David Change had my idea before I'd even thought of it. Back to the drawing board it is. As for the Momofuku Lemongrass Pork Sausage? Well, I think theirs is better than mine would have been anyway.