Web and app developer. Coffee, beer, and running, in any order.
Thoughts on making J. Kenji Lopez-Alt’s Fried Peanuts recipe from The Wok.
Good? Fine? They are what they say they are: fried peanuts, they’re as good as that, 3 stars ★★★☆☆
Thoughts on making J. Kenji Lopez-Alt’s Shanghai-Style Scallion Oil from The Wok cookbook.
The oil was good! The noodles may have been oversauced… 4 stars for the oil ★★★★☆
Thoughts on making J. Kenji Lopez-Alt’s Burnt Garlic Sesame and Chile Oil from his The Wok cookbook.
We didn’t care for the sauce or the noodles. 1 star ★☆☆☆☆
Thoughts on making J. Kenji Lopez-Alt’s Umami Oil (“XO Pepperoni Sauce”) from his The Wok cookbook.
This is a long one. The recipe is mostly for the sauce with a note for making noodles with it. 4 stars ★★★★☆ for the sauce, mixed reviews for the noodles.
Nasi Goreng, from J. Kenji Lopez-Alt’s The Wok cookbook.