Normally, I don't get too excited by dishes made up from a bunch of pre-packaged ingredients. I have a strong aversion to anything made with a cream of anything soup, and party dips and snacks made from combining bottles and envelopes of factory-made stuff just don't do it for me.
And there's one exception - The Rice Krispie Treat. It's a magical no-bake combo of premade magic: a box of cereal, a bag of marshmallows, and a bit of butter. That's it. It's as more of a textural pleasure than a flavorful one, but for my money calories, it's hard to improve.
Well, except for these. Cause they're made with… read more
Nobody doesn't like Lucky Charms. I mean, some of us might opt not to indulge in them as of late, but c'mon...you love them. They're freaking magically delicious! How can you not?
And, of course, the best part of Lucky Charms is the marshmallows...those seemlikethey'dbetoofirmbutarejustright perfectly bitable contrast to the oats, which are basically there only to play a supporting role and to line your stomach with something other than sugar so you can eat more marshmallows.
David Chang is likely the number one chef-people-have-heard-of that doesn't have a T.V. show. (Probably used to be Eric Ripert, but now he travels and goes fishing and stuff on PBS) Chang's series of East Village and (now) elsewhere Momofuku series of restaurants are as notorious for their reconceptualizing of fine dining as for a series of breakthrough dishes - those infamous pork buns, akaline noodles swimming in bacon dashi, oysters with kimchi puree, and perhaps the most amazing dessert that everyone knows about but only the Momofuku geniuses thought to make - cereal milk.
Chang's pastry chef, Christina Tosi, just released her new cookbook, Momofuku Milk Bar, and paid a visit to Conan O'Brian earlier this week, showing the host how to make Lucky Charms infused milk, and then turned it into a Cereal Milk White Russian Milkshake.