Since I’m trying to increase my whole grain consumption to daily, and I can’t not try new things, I’m trying new-to-me whole grains. This week I’m trying sorghum.
Since I’m trying to increase my whole grain consumption to daily, and I can’t not try new things, I’m trying new-to-me whole grains. This week I’m trying sorghum.
Thoughts on making Zhajiang Miàn (Beijing “Fried Sauce” Noodles) from J. Kenji Lopez-Alt’s The Wok.
It was fine, 3 stars ★★★☆☆
Grains, vegetables, something rich like cheese, something fresh like herbs, maybe a vinaigrette or some kind of dressing or condiment to give it some more flavor, we finish with some crunchy nuts, and boom that’s going to be an amazing meal.
I’ve been trying to increase my whole grain consumption, so this ad hoc grain bowl formula from Francis Lam caught my attention (at ~51:48).
Thoughts on making J. Kenji Lopez-Alt’s Noodles with Thai Basil and Peanut Pesto from The Wok.
I had high hopes for this one because we like both pesto and Thai flavors, but we couldn’t tell the difference between this and a regular pesto. 3 stars ★★★☆☆
Thoughts on making J. Kenji Lopez-Alt’s Shanghai-Style Sesame Noodles (Ma Jiang Miàn) from The Wok.
Too spicy for us! 2 stars ★★☆☆☆