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 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
I wrote some thoughts on cooking Stir-Fried New Potatoes with Hot and Numbing Spices from Lopez-Alt’s The Wok cookbook. 4 (maybe 5???) stars! ★★★★☆