Web and app developer. Coffee, beer, and running, in any order.
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! ★★★★☆
I made Hot and Numbing Spice Blend for Lopez-Alt’s Stir-Fried Potatoes with Hot and Numbing Spices. Here’s how it went.
The interview with David Chang and Chris Ying (starting around 33:50) had me laughing out loud, though I felt a little guilty with all the pots and pans I use as a home cook.
Thoughts on making Spiced Meatloaf from Nik Sharma’s Season cookbook. Good! 4 stars!