Thoughts on cooking Gong Bao Ji Ding (Sichuan Chicken with Peanuts) from J. Kenji Lopez-Alt’s The Wok cookbook.
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 cooking Gong Bao Ji Ding (Sichuan Chicken with Peanuts) from J. Kenji Lopez-Alt’s The Wok cookbook.
Thoughts on cooking Pico’s Not-So-Bland Chicken from J. Kenji Lopez-Alt’s The Wok cookbook.
Thoughts on cooking Velvet Chicken with Snap Peas and Lemon-Ginger Sauce from J. Kenji Lopez-Alt’s The Wok cookbook.
I am cooking my way through J. Kenji Lopez-Alt’s The Wok cookbook and taking notes along the way.
Fresh batch of Sichuan chili oil. I’m taste-testing one made with clove, garlic, and shallot against one made without.