Web and app developer. Coffee, beer, and running, in any order.
Friday I made the San Francisco-Style Vietnamese American Garlic Noodles recipe from J. Kenji Lopez-Alt’s The Wok cookbook.
Feedback ranged from “fine” to “really good!” 3–4 stars ★★★☆☆
Thoughts on making Nik Sharma’s Naan recipe from Season.
I had paused my attempt to work through a second cookbook at the same time as The Wok, but had an opportunity to fit this one in.
Perhaps my best naan ever, 5 stars ★★★★★
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).