Fuck crack pie.
Although I shouldn’t have been surprised, Christina Tosi’s recipe is one of the most time-consuming, odd ingredient-demanding culinary enterprises I’ve embarked upon lately.
Probably the most frustrating thing about it is that I knew it would be like this before I began. All you have to do is read the recipe, which is, in fact, three recipes nested within one.
David Chang’s Momofuku cookbook is exactly the same — filled with recipes that involve making at least two or three other things and that send you to several different stores to obtain all of the different ingredients before you can even start making it. I once made kimchi soup (first I made my own kimchi two weeks before) which involved visits to the Korean market across the river, Belmont Butchery, and the regular old grocery store. It then took two days — and my family said it was “fine.” Same with Chang’s fried chicken; they liked it okay, but they liked regular fried chicken much better, they said.
I knew this starting out. But I was dying to try Milkbar’s crack pie.
More after the jump. Lots more.