Web and app developer. Coffee, beer, and running, in any order.
Last week I made J. Kenji Lopez-Alt’s Chinese American Stir-Fried Lo Mein with Shiitake, Chives, and Charred Cabbage recipe from The Wok cookbook.
It was just okay. 3 stars ★★★☆☆
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.
Thoughts on making J. Kenji Lopez-Alt’s Mushroom and Spring Vegetable Congee recipe from The Wok.
Congees remain undefeated in their 3-star ratings ★★★☆☆
Thoughts on J. Kenji Lopez-Alt’s Congee with Wilted Lettuce and Mushrooms recipe from The Wok.
Congee is still just ok. 3 stars ★★★☆☆
ALSO Megan ranks the congees we’ve tried so far!
Thoughts on cooking Soy-Glazed Mushrooms from Lopez-Alt’s The Wok cookbook. 5 star mushrooms!