R&D with cheese and tea.
Photo: Courtesy of Momofuku Milk Bar Montauk
We knew that Christina Tosi, reigning dairy queen of Momofuku Milk Bar, had a soft spot for Pringles Mexican Layer Dip and finds all kinds of new ideas in unexpected places. Tosi tells Mouthing Off about some experimental, oddball flavors, including tobacco, Camembert, gummy bears, and cut grass. The gummy bears “just disappear in a really creepy way” in the baked cookie, she says. All kinds of cheese works, but the cut grass, found in a Dominican bodega, turned brown and smelled like “burning fields.” It isn’t likely you’ll see that one at the bakery anytime soon. [Mouthing Off/Food & Wine, Related]
