Web and app developer. Coffee, beer, and running, in any order.
Last week I made the Dry-Roasted Salt and Pepper Blend recipe from J. Kenji Lopez-Alt’s The Wok cookbook in preparation for the Cantonese Pepper and Salty Shrimp recipe.
On its own the blend is exactly as described: salty and peppery. I think it will be good on popcorn.
J. Kenji Lopez-Alt’s Dry-Roasted Salt and Pepper Blend, toasted but not yet ground.
I feel like I have too many ground chilies. Here’s what I have in my pantry right now, and how I plan to move forward.
I made Nik Sharma’s Garam Masala for his Spiced Meatloaf recipe. Here’s how it went.
A recent attempt at keeping my quantity of spices to a minimum has resulted in making my own spice blends. These are 3 blends I make regularly these days.