In reply to https://orangegnome.com/photos/2285 The Shredded Chicken with Pickled Chiles and Carrots teased earlier this week.
Cook the Book: The Wok I am cooking my way through J. Kenji Lopez-Alt’s The Wok cookbook and taking notes along the way. Read full article
Fresh batch of Sichuan chili oil. I’m taste-testing one made with clove, garlic, and shallot against one made without.