Web and app developer. Coffee, beer, and running, in any order.
Last week I made the Cantonese Pepper and Salty Shrimp recipe from J. Kenji Lopez-Alt’s The Wok cookbook. This recipe was wild.
As written, I wouldn’t make this again. But if I did, I would try it with headless, peeled shrimp. 2 stars ★★☆☆☆
Last week I made the Dry-Roasted Salt and Pepper Blend recipe from J. Kenji Lopez-Alt’s The Wok cookbook in preparation for the Cantonese Pepper and Salty Shrimp recipe.
On its own the blend is exactly as described: salty and peppery. I think it will be good on popcorn.
Last week I deployed a change to how I generate plain text versions of content on my website. This week I changed it again. And updated additional post types to use Markdown as their editing and storage format.
Friday began the third phase of my training cycle targeting the Atlanta Track Club’s Grand Prix Cross Country 5k.
Wednesday I made J. Kenji Lopez-ALt’s Agedashi Tofu (Fried Tofu with Soy-Dashi) recipe from his The Wok cookbook.
It tasted good, but I had issues with the tofu popping while frying. Two stars because I have another recipe that was also good and didn’t pop and splatter ★★☆☆☆