I miss when he lived in San Mateo. When he first opened his restaurant there, we occasionally saw him when going out to eat. He seemed like a cool dude and I'm glad he's seeing so much success.
I miss when he lived in San Mateo. When he first opened his restaurant there, we occasionally saw him when going out to eat. He seemed like a cool dude and I'm glad he's seeing so much success.
No idea if it's related, but he said on Instagram a few weeks/month ago that he is now sober, and my impression is that has him looking/feeling better! Not that he looked rough before.
No idea if it's related, but he said on Instagram a few weeks/month ago that he is now sober, and my impression is that has him looking/feeling better! Not that he looked rough before.
Just tried cooking this, and it was really nice. To no one’s surprise, the combination of oyster sauce, fish sauce, and soy sauce, led to a whole lot of umami, that went really well with the...
Just tried cooking this, and it was really nice. To no one’s surprise, the combination of oyster sauce, fish sauce, and soy sauce, led to a whole lot of umami, that went really well with the garlic.
Also, I have to say I love recipes that have a lineage in fusion between food cultures. This dish is definitely a Vietnamese take on Pasta Aglio e Olio.
Oh, good to know it's actually good... although given the ingredients, how could it not be delicious, right? :P I was planning on making it some time this week to give it a try. I have all the...
Oh, good to know it's actually good... although given the ingredients, how could it not be delicious, right? :P
I was planning on making it some time this week to give it a try. I have all the ingredients, except the scallions. And I also got a nice granite mortar & pestle for Christmas that I want to test out on the garlic too. I've never used one to crush garlic cloves before, I have always just used a garlic press. So I'm curious to see how much of a difference it makes.
I need to try this, but I'm calling out Colleen (Holene, not sure how to spell...) whomever who said an Italian bowl of spaghetti was bland. Also my SO has Kenji's cookbook and has conscripted...
I need to try this, but I'm calling out Colleen (Holene, not sure how to spell...) whomever who said an Italian bowl of spaghetti was bland. Also my SO has Kenji's cookbook and has conscripted some amazing foodstuffs from said cookbook, because that's just how things work -- Kenji has en pointe recipes and they just melt into proper foodstuffs. I just feel so sad that he stated some person could possibly justify an actual Italian pasta bowl could be bland.
welp, this is great. Simple and nuanced, its an excellent foundation. I did this along with Argentinian prawns. it sounds like a lot of garlic, but on the plate, it doesn't eat super heavy or...
welp, this is great. Simple and nuanced, its an excellent foundation. I did this along with Argentinian prawns.
it sounds like a lot of garlic, but on the plate, it doesn't eat super heavy or garlicky, which is surprising.
Haven't seen Kenji in a while, and goddamn is he ever looking good!
We've gotta get Kenji to join Tildes. He comments pretty surreptitiously on reddit. I bet he'd fit in here.
He's got a new podcast, too -- The Recipe with Kenji and Deb (Deb Perelman & J. Kenji López-Alt)
Thanks for that. SHortage of cooking podcasts (been looking) but i guess something which is morevisual doesnt translate very well to audio usually
Its tough, right? For people who know how to cook, we don't always need a big video with handholding. Which is your favorite?
I miss when he lived in San Mateo. When he first opened his restaurant there, we occasionally saw him when going out to eat. He seemed like a cool dude and I'm glad he's seeing so much success.
No idea if it's related, but he said on Instagram a few weeks/month ago that he is now sober, and my impression is that has him looking/feeling better! Not that he looked rough before.
I was mostly commenting on how much weight he's lost. But awesome to know he's sober now too!
Just tried cooking this, and it was really nice. To no one’s surprise, the combination of oyster sauce, fish sauce, and soy sauce, led to a whole lot of umami, that went really well with the garlic.
Also, I have to say I love recipes that have a lineage in fusion between food cultures. This dish is definitely a Vietnamese take on Pasta Aglio e Olio.
Oh, good to know it's actually good... although given the ingredients, how could it not be delicious, right? :P
I was planning on making it some time this week to give it a try. I have all the ingredients, except the scallions. And I also got a nice granite mortar & pestle for Christmas that I want to test out on the garlic too. I've never used one to crush garlic cloves before, I have always just used a garlic press. So I'm curious to see how much of a difference it makes.
I need to try this, but I'm calling out Colleen (Holene, not sure how to spell...) whomever who said an Italian bowl of spaghetti was bland. Also my SO has Kenji's cookbook and has conscripted some amazing foodstuffs from said cookbook, because that's just how things work -- Kenji has en pointe recipes and they just melt into proper foodstuffs. I just feel so sad that he stated some person could possibly justify an actual Italian pasta bowl could be bland.
welp, this is great. Simple and nuanced, its an excellent foundation. I did this along with Argentinian prawns.
it sounds like a lot of garlic, but on the plate, it doesn't eat super heavy or garlicky, which is surprising.