Thoughts on making Sichuan-Style Hot and Sour Stir-Fried Shredded Potatoes from J. Kenji Lopez-Alt’s The Wok cookbook. A rare miss: 2 stars ★★☆☆☆
Brent Lineberry
Web and app developer. Coffee, beer, and running, in any order.
Web and app developer. Coffee, beer, and running, in any order.
Thoughts on making Sichuan-Style Hot and Sour Stir-Fried Shredded Potatoes from J. Kenji Lopez-Alt’s The Wok cookbook. A rare miss: 2 stars ★★☆☆☆
Thoughts on making Shaved Brussels Sprouts with Poppy Seeds, Black Mustard, and Coconut Oil from Nik Sharma’s Season cookbook. 3 stars ★★★☆☆
Some thoughts on cooking Korean Stir-Fried Shredded Potatoes (Gamjachae Bokkeum) from Lopez-Alt’s The Wok cookbook. 3 stars ★★★☆☆. Turns out it’s really hard to beat french fries.
We went to the Great Smoky Mountains National Park for fall break. Here’s what we did there.
We frequently make rice at home, and I almost always make it one of three ways depending on if I’m making jasmine, Japanese short grain, or sushi rice: here’s how cook them