Thoughts on making Sichuan-Style Fish-Fragrant Eggplant from J. Kenji Lopez-Alt’s The Wok cookbook. The best eggplant I’ve ever had! 5 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 Fish-Fragrant Eggplant from J. Kenji Lopez-Alt’s The Wok cookbook. The best eggplant I’ve ever had! 5 stars! ★★★★★
Thoughts on making Cantonese-Style Clams in Black Bean Sauce from J. Kenji Lopez-Alt’s The Wok cookbook. Good, but left us hungry: 3 stars ★★★☆☆
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.