Web and app developer. Coffee, beer, and running, in any order.
Thoughts on making J. Kenji Lopez-Alt’s Sichuan Málà (Hot and Numbing) Chile Oil recipe from The Wok.
Good (what chile oil isn't??), but more work than I like. 4 stars ★★★★☆
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 Congee with Shrimp, Saffron, and Spanish Chorizo from The Wok.
As written, this paella-inspired congee is 🌶️🔥. I had high hopes for this one, but may need to tone down the heat to give it its best chance. 3 stars as is ★★★☆☆
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.
(gochugaru, for tteokbokki later this week)