#cookthebook — Public Fediverse posts

Last week I made the Poached Chicken and Cabbage Salad with Cashews and Miso Dressing recipe from J. Kenji Lopez-Alt’s The Wok cookbook.

The salad was very good! It’s a nice variation of standard chicken salad. 4 stars ★★★★☆

https://www.brentlineberry.com/posts/3932/poached-chicken-and-cabbage-salad-with-cashews-and-miso-dressing

#Food #Cooking #JKenjiLopezalt #CookTheBook #CookTheBookTheWok #Chicken #Miso #Cabbage

Monday I made the Perfectly Poached Chicken Breasts recipe from J. Kenji Lopez-Alt’s The Wok.

As far as chicken goes, it was meh. As far as poached chicken goes, it might have been the best I’ve had.

https://www.brentlineberry.com/posts/3924/perfectly-poached-chicken-breasts

#Food #Cooking #JKenjiLopezalt #CookTheBook #CookTheBookTheWok #Chicken

Sunday I made J. Kenji Lopez-Alt’s Fragrant Scallion-Ginger Oil from The Wok.

On its own, the scallion-ginger oil is mild, but tasty. It’s much better in large quantities with lots of scallion slices. 3 stars ★★★☆☆

https://www.brentlineberry.com/posts/3923/fragrant-scallion-ginger-oil

#Ginger #Food #Cooking #JKenjiLopezalt #CookTheBook #CookTheBookTheWok #ChineseFood #Sauces #Scallions

Sunday I made J. Kenji Lopez-Alt’s Fragrant Scallion-Ginger Oil from The Wok.

On its own, the scallion-ginger oil is mild, but tasty. It’s much better in large quantities with lots of scallion slices. 3 stars ★★★☆☆

https://www.brentlineberry.com/posts/3923/fragrant-scallion-ginger-oil

#Ginger #Food #Cooking #JKenjiLopezalt #CookTheBook #CookTheBookTheWok #ChineseFood #Sauces #Scallions

Last week I made the Asparagus and Tofu Salad with Málà Chile Oil Vinaigrette recipe from J. Kenji Lopez-Alt’s The Wok cookbook.

It was fine. The wontons with the same dressing were (of course) better. 3 stars ★★★☆☆

https://www.brentlineberry.com/posts/3920/asparagus-and-tofu-salad-with-mala-chile-oil-vinaigrette

#Food #Cooking #SichuanChiliOil #JKenjiLopezalt #CookTheBook #CookTheBookTheWok #ChineseFood #Tofu #Asparagus

A few weeks ago I made J. Kenji Lopez-Alt’s Sichuan-Style Hot and Sour Wontons (Suanla Chaoshou) recipe from The Wok.

These were a winner for us. 5 stars ★★★★★

https://www.brentlineberry.com/posts/3918/sichuan-style-hot-and-sour-wontons-suanla-chaoshou

#Food #Cooking #SichuanChiliOil #JKenjiLopezalt #CookTheBook #CookTheBookTheWok #ChineseFood #Wontons

Last week I made J. Kenji Lopez-Alt’s The Best Wonton Soup from The Wok.

This is apparently THE recipe for Superior Stock, but, to me, the wontons were the the best part. 4 stars ★★★★☆

https://www.brentlineberry.com/posts/3908/the-best-wonton-soup

#Food #Cooking #JKenjiLopezalt #CookTheBook #CookTheBookTheWok #Pork #NapaCabbage #ChineseFood #Shrimp #Wontons

Monday I made J. Kenji Lopez-Alt’s Zha Cai Rousi Miàn (Sichuan Pork and Pickle Soup) recipe from The Wok.

I thought it was quite tasty given how simple it was. The zha cai added an appreciable spiciness to the broth. 4 stars ★★★★☆

https://www.brentlineberry.com/posts/3904/zha-cai-rousi-mian-sichuan-pork-and-pickle-soup

#Food #Cooking #JKenjiLopezalt #CookTheBook #CookTheBookTheWok #Pork #ChineseFood #Soups #ZhaCai

Last Sunday I made the Superior Stock from J. Kenji Lopez-Alt’s The Wok cookbook.

The hardest part was acquiring and using pig’s trotters. Getting them fresh and pre-sliced at Super H Mart would have made that much easier.

https://www.brentlineberry.com/posts/3903/superior-stock

#Ginger #Food #Cooking #CookTheBook #CookTheBookTheWok #Chicken #Pork #ChineseFood #Shrimp #Kombu #Scallions #ChickenStock

Last Sunday I made the Superior Stock from J. Kenji Lopez-Alt’s The Wok cookbook.

The hardest part was acquiring and using pig’s trotters. Getting them fresh and pre-sliced at Super H Mart would have made that much easier.

https://www.brentlineberry.com/posts/3903/superior-stock

#Ginger #Food #Cooking #CookTheBook #CookTheBookTheWok #Chicken #Pork #ChineseFood #Shrimp #Kombu #Scallions #ChickenStock

Last Sunday I made the Superior Stock from J. Kenji Lopez-Alt’s The Wok cookbook.

The hardest part was acquiring and using pig’s trotters. Getting them fresh and pre-sliced at Super H Mart would have made that much easier.

https://www.brentlineberry.com/posts/3903/superior-stock

#Ginger #Food #Cooking #CookTheBook #CookTheBookTheWok #Chicken #Pork #ChineseFood #Shrimp #Kombu #Scallions #ChickenStock

Last Sunday I made the Superior Stock from J. Kenji Lopez-Alt’s The Wok cookbook.

The hardest part was acquiring and using pig’s trotters. Getting them fresh and pre-sliced at Super H Mart would have made that much easier.

https://www.brentlineberry.com/posts/3903/superior-stock

#Ginger #Food #Cooking #CookTheBook #CookTheBookTheWok #Chicken #Pork #ChineseFood #Shrimp #Kombu #Scallions #ChickenStock

Last Sunday I made the Superior Stock from J. Kenji Lopez-Alt’s The Wok cookbook.

The hardest part was acquiring and using pig’s trotters. Getting them fresh and pre-sliced at Super H Mart would have made that much easier.

https://www.brentlineberry.com/posts/3903/superior-stock

#Ginger #Food #Cooking #CookTheBook #CookTheBookTheWok #Chicken #Pork #ChineseFood #Shrimp #Kombu #Scallions #ChickenStock

Monday I made J. Kenji Lopez-Alt’s Hot and Sour Soup from The Wok.

The soup was good and had enough ingredients in it to satisfy Megan, 4 stars ★★★★☆

https://www.brentlineberry.com/posts/3897/hot-and-sour-soup

#Food #Cooking #JKenjiLopezalt #CookTheBook #CookTheBookTheWok #Mushrooms #Pork #Vinegar #ChineseFood #Tofu #Soups #WhitePepper

Monday I made J. Kenji Lopez-Alt’s Egg Drop Soup recipe from The Wok.

It came out exactly right, but egg drop soup does not excite in this house. 3 stars ★★★☆☆

https://www.brentlineberry.com/posts/3893/egg-drop-soup

#Eggs #Food #Cooking #JKenjiLopezalt #CookTheBook #CookTheBookTheWok #ChineseFood #Soups

Yesterday I made the Everyday Chicken and Ginger Stock recipe from J. Kenji Lopez-Alt’s The Wok cookbook. This was in preparation for the Egg Drop Soup recipe.

I like his suggestion to use a whole chicken, saving the raw breast meat and the cooked dark meat for other uses.

https://www.brentlineberry.com/posts/3883/everyday-chicken-and-ginger-stock

#Food #Cooking #JKenjiLopezalt #CookTheBook #CookTheBookTheWok #Chicken #ChickenStock #Soups

Yesterday I made the Everyday Chicken and Ginger Stock recipe from J. Kenji Lopez-Alt’s The Wok cookbook. This was in preparation for the Egg Drop Soup recipe.

I like his suggestion to use a whole chicken, saving the raw breast meat and the cooked dark meat for other uses.

https://www.brentlineberry.com/posts/3883/everyday-chicken-and-ginger-stock

#Food #Cooking #JKenjiLopezalt #CookTheBook #CookTheBookTheWok #Chicken #ChickenStock #Soups

Yesterday I made the Everyday Chicken and Ginger Stock recipe from J. Kenji Lopez-Alt’s The Wok cookbook. This was in preparation for the Egg Drop Soup recipe.

I like his suggestion to use a whole chicken, saving the raw breast meat and the cooked dark meat for other uses.

https://www.brentlineberry.com/posts/3883/everyday-chicken-and-ginger-stock

#Food #Cooking #JKenjiLopezalt #CookTheBook #CookTheBookTheWok #Chicken #ChickenStock #Soups

Yesterday I made the Everyday Chicken and Ginger Stock recipe from J. Kenji Lopez-Alt’s The Wok cookbook. This was in preparation for the Egg Drop Soup recipe.

I like his suggestion to use a whole chicken, saving the raw breast meat and the cooked dark meat for other uses.

https://www.brentlineberry.com/posts/3883/everyday-chicken-and-ginger-stock

#Food #Cooking #JKenjiLopezalt #CookTheBook #CookTheBookTheWok #Chicken #ChickenStock #Soups

Yesterday I made the Everyday Chicken and Ginger Stock recipe from J. Kenji Lopez-Alt’s The Wok cookbook. This was in preparation for the Egg Drop Soup recipe.

I like his suggestion to use a whole chicken, saving the raw breast meat and the cooked dark meat for other uses.

https://www.brentlineberry.com/posts/3883/everyday-chicken-and-ginger-stock

#Food #Cooking #JKenjiLopezalt #CookTheBook #CookTheBookTheWok #Chicken #ChickenStock #Soups

Monday I made J. Kenji Lopez-Alt’s Chicken and Ginger Soup with Rice Cakes recipe from The Wok.

My parents were visiting for this one. Most at the table enjoyed it. I think Megan would have appreciated punchier flavor.

https://www.brentlineberry.com/posts/3881/chicken-and-ginger-soup-with-rice-cakes

#Ginger #Food #Cooking #JKenjiLopezalt #CookTheBook #CookTheBookTheWok #Chicken #KoreanFood #RiceCakes #Soups

Monday I made J. Kenji Lopez-Alt’s Korean Rice Cake Curry Stew from The Wok.

The stew was good. Completely different from the Spicy Korean Rice Cake Stew, which was good for Megan, who liked it. 4 stars ★★★★☆

https://www.brentlineberry.com/posts/3869/korean-rice-cake-curry-stew

#Food #Cooking #JKenjiLopezalt #CookTheBook #CookTheBookTheWok #KoreanFood #RiceCakes #Curry

Last night I made the Spicy Korean Rice Cake Stew (Gungmul Tteokbokki) with Kimchi from J. Kenji Lopez-Alt’s The Wok cookbook.

Since we think Megan doesn’t like gochujang, I brought the stew to some friends. We thought it was delicious.

https://www.brentlineberry.com/posts/3864/spicy-korean-rice-cake-stew-gungmul-tteokbokki-with-kimchi

#Food #Cooking #JKenjiLopezalt #CookTheBook #CookTheBookTheWok #KoreanFood #RiceCakes #Kimchi

Last night I made Korean Soft Tofu and Kimchi Soup (Kimchi Soondubu Jjigae) from J. Kenji Lopez-Alt’s The Wok cookbook.

We think Megan doesn’t like kimchi or gochujang, and since this was too spicy for the kids, I don’t see myself making this again. I thought it was fine enough.

https://orangegnome.com/posts/3857/korean-soft-tofu-and-kimchi-soup-kimchi-soondubu-jjigae

#Food #Cooking #JKenjiLopezalt #CookTheBook #CookTheBookTheWok #KoreanFood #Kimchi #Tofu #Soups

Last week I made the Katsuobushi Deviled Eggs recipe from J. Kenji Lopez-Alt’s The Wok cookbook.

I thought the end result was tasty, but Megan didn’t care for the fishiness of it. 3 stars ★★★☆☆

https://orangegnome.com/posts/3852/katsuobushi-deviled-eggs

#Eggs #Food #Cooking #JKenjiLopezalt #CookTheBook #CookTheBookTheWok #JapaneseFood #Katsuobushi

Last week I made J. Kenji Lopez-Alt’s Ajitsuke Tamago recipe from The Wok.

They tasted great, 5 stars ★★★★★

https://orangegnome.com/posts/3847/ajitsuke-tamago

#Eggs #Food #Cooking #JKenjiLopezalt #CookTheBook #CookTheBookTheWok #JapaneseFood

Last week I made J. Kenji Lopez-Alt’s Japanese Beef and Potato Stew (Nikujaga) recipe from The Wok.

The soup was good. It very much tasted like a Western stew with a Japanese broth. 3 stars ★★★☆☆

https://orangegnome.com/posts/3834/japanese-beef-and-potato-stew-nikujaga

#Potatoes #Food #Cooking #JKenjiLopezalt #CookTheBook #CookTheBookTheWok #Beef #JapaneseFood

Last week I made the Simmered Greens with Soy Dashi and Katsuobushi (Ohitashi) recipe from J. Kenji Lopez-Alt’s The Wok.

The recipe was super easy, and I thought tasted fine, but Megan did not like it. 2 stars ★★☆☆☆

https://orangegnome.com/posts/3828/simmered-greens-with-soy-dashi-and-katsuobushi-ohitashi

#Food #Cooking #JKenjiLopezalt #CookTheBook #CookTheBookTheWok #Spinach #JapaneseFood #Katsuobushi #SoySauce

A few weeks ago I made J. Kenji Lopez-Alt’s Simmered Kabocha Squash (Kabocha No Nimono) from The Wok.

Every time I’ve made kabocha squash, it has come out chalky and bland, without the natural sweetness I understand it’s supposed to have. This time was no different. 1 star ★☆☆☆☆

https://orangegnome.com/posts/3808/simmered-kabocha-squash-kabocha-no-nimono

#Food #Cooking #CookTheBook #CookTheBookTheWok #KabochaSquash #JapaneseFood

As my list of completed The Wok recipes has grown longer, I felt that tracking against the table of contents might be a better way to handle what I’ve made and what remains.

https://orangegnome.com/posts/3806/cook-the-book-the-wok-by-table-of-contents

#Food #Cooking #JKenjiLopezalt #CookTheBook #CookTheBookTheWok

Last week I made J. Kenji Lopez-Alt’s Simmered Daikon Radish (Daikon No Nimono) recipe from The Wok.

It was unfortunately on the bland side. Maybe could be better reducing the broth to more of a glaze. As is, 2 stars ★★☆☆☆

https://orangegnome.com/posts/3799/simmered-daikon-radish-daikon-no-nimono

#Food #Cooking #JKenjiLopezalt #CookTheBook #CookTheBookTheWok #JapaneseFood #DaikonRadishes

Wednesday I made J. Kenji Lopez-Alt’s Miso Soup recipe from The Wok.

It was good! More miso-y than restaurant miso soup I’ve had. Unfortunately I’m the only one in the family that likes miso soup. 3 stars ★★★☆☆

https://orangegnome.com/posts/3794/miso-soup

#Food #Cooking #CookTheBook #CookTheBookTheWok #Miso #JapaneseFood #Tofu #Wakame

Last week I made J. Kenji Lopez-Alt’s Crispy Fried Tofu with Broccoli and Garlic Sauce recipe from his The Wok cookbook.

The flavor of the dish was good, but something was off about the ingredient amounts, particularly the sauce. It was too much liquid. 3 stars ★★★☆☆

https://orangegnome.com/posts/3792/crispy-fried-tofu-with-broccoli-and-garlic-sauce

#Food #Cooking #JKenjiLopezalt #CookTheBook #CookTheBookTheWok #ChineseFood #Tofu #Broccoli

Two weeks ago I made the Shrimp-Stuffed Fried Tofu recipe from J. Kenji Lopez-Alt’s The Wok cookbook.

The end result was very good! 4 stars ★★★★☆

https://orangegnome.com/posts/3790/shrimp-stuffed-fried-tofu

#Food #Cooking #JKenjiLopezalt #CookTheBook #CookTheBookTheWok #ChineseFood #Shrimp #Tofu

Last week I made J. Kenji Lopez-Alt’s Korean-Style Spicy Braised Tofu (Dubu Jorim) recipe from his The Wok cookbook.

This was our favorite from this section of panfried tofu recipes. The sauce had great flavor and the tofu had good texture. 4 stars ★★★★☆

https://orangegnome.com/posts/3783/korean-style-spicy-braised-tofu-dubu-jorim

#Food #Cooking #JKenjiLopezalt #CookTheBook #CookTheBookTheWok #KoreanFood #Tofu

Last week I made the Panfried Tofu with Garlic and Black Bean Sauce recipe from J. Kenji Lopez-Alt’s The Wok cookbook.

This was pretty good. Tossing in a sauce helped smooth over many of the issues with last weeks simple panfried tofu. 3 stars ★★★☆☆

https://orangegnome.com/posts/3776/panfried-tofu-with-garlic-and-black-bean-sauce

#Food #Cooking #JKenjiLopezalt #CookTheBook #CookTheBookTheWok #ChineseFood #Tofu

Last week I made J. Kenji Lopez-Alt’s Simple Panfried Tofu with Soy-Garlic Sauce recipe from his The Wok cookbook.

The tofu was bland and crunchier than expected. The sauce helped, but not enough. As is, 2 stars ★★☆☆☆, but with some adjustments, might could get to 3 stars.

https://orangegnome.com/posts/3772/simple-panfried-tofu-with-soy-garlic-sauce

#Food #Cooking #JKenjiLopezalt #CookTheBook #CookTheBookTheWok #ChineseFood #Tofu

Two weeks ago I made the Orange Peel Beef, By Way of Sichuan and Old New York recipe in J. Kenji Lopez-Alt’s The Wok.

It was tasty, but could have been tastier with more sauce and less crunch. 3 stars ★★★☆☆

https://orangegnome.com/posts/3765/orange-peel-beef-by-way-of-sichuan-and-old-new-york

#Food #Cooking #JKenjiLopezalt #CookTheBook #CookTheBookTheWok #Beef #ChineseFood

Last week I made J. Kenji Lopez-Alt’s Springfield-Style Cashew Chicken from his The Wok cookbook.

This fried chicken dish is different from the General Tso’s-based previous ones, and was disappointingly better without the sauce. 2 stars ★★☆☆☆

https://orangegnome.com/posts/3744/springfield-style-cashew-chicken

#Food #Cooking #JKenjiLopezalt #CookTheBook #CookTheBookTheWok #Chicken #ChineseFood #Cashews

This past week I made the Sesame Chicken recipe from J. Kenji Lopez-Alt’s The Wok cookbook.

I felt it was too heavy on the dark soy sauce. Of course it was still good, but I would adjust that next time. 4 stars ★★★★☆

https://orangegnome.com/posts/3734/sesame-chicken

#Food #Cooking #JKenjiLopezalt #CookTheBook #CookTheBookTheWok #Chicken #ChineseFood

Last week I made J. Kenji Lopez-Alt’s California-Style Orange Chicken from The Wok cookbook.

The end result was good. How it could not be? 4 stars ★★★★☆

https://orangegnome.com/posts/3727/california-style-orange-chicken

#Cooking #JKenjiLopezalt #CookTheBook #CookTheBookTheWok #Chicken #ChineseFood

Last week I made the Tempura Sauerkraut and Onions recipe from J. Kenji Lopez-Alt’s The Wok cookbook.

The end result was fine, but more chewy than crisp. If we were really into tempura, I’d give these tempura recipes some more work. But we’re not really into tempura.

https://orangegnome.com/posts/3710/tempura-sauerkraut-and-onions

#Food #Cooking #JKenjiLopezalt #CookTheBook #CookTheBookTheWok #Chilies #JapaneseFood #Sauerkraut

Got some prep work done for this week’s The Wok recipe: Tempura Vegetables or Seafood.

From left to right: the tempura batter mix, soy-dashi sauce, gochugaru yogurt ranch, honey-miso mayo, and vinegar-caramel sauce.

#Food #Cooking #JKenjiLopezalt #CookTheBook #CookTheBookTheWok #JapaneseFood #Sauces

This past week I made the Fried Brussels Sprouts with Fish Sauce, Shallots, and Chiles recipe from J. Kenji Lopez-Alt’s _The Wok_.

It was good! But I think next time I’ll roast the Brussels sprouts and shallots instead of frying. 4 stars ★★★★☆

https://orangegnome.com/posts/3495/fried-brussels-sprouts-with-fish-sauce-shallots-and-chiles

#Food #Cooking #JKenjiLopezalt #CookTheBook #CookTheBookTheWok #ThaiFood #BrusselsSprouts #Shallots #FishSauce

This past week I made the Fried Brussels Sprouts with Fish Sauce, Shallots, and Chiles recipe from J. Kenji Lopez-Alt’s _The Wok_.

It was good! But I think next time I’ll roast the Brussels sprouts and shallots instead of frying. 4 stars ★★★★☆

https://orangegnome.com/posts/3495/fried-brussels-sprouts-with-fish-sauce-shallots-and-chiles

#Food #Cooking #JKenjiLopezalt #CookTheBook #CookTheBookTheWok #ThaiFood #BrusselsSprouts #Shallots #FishSauce

This past week I made the Fried Brussels Sprouts with Fish Sauce, Shallots, and Chiles recipe from J. Kenji Lopez-Alt’s _The Wok_.

It was good! But I think next time I’ll roast the Brussels sprouts and shallots instead of frying. 4 stars ★★★★☆

https://orangegnome.com/posts/3495/fried-brussels-sprouts-with-fish-sauce-shallots-and-chiles

#Food #Cooking #JKenjiLopezalt #CookTheBook #CookTheBookTheWok #ThaiFood #BrusselsSprouts #Shallots #FishSauce

This past week I made the Fried Brussels Sprouts with Fish Sauce, Shallots, and Chiles recipe from J. Kenji Lopez-Alt’s _The Wok_.

It was good! But I think next time I’ll roast the Brussels sprouts and shallots instead of frying. 4 stars ★★★★☆

https://orangegnome.com/posts/3495/fried-brussels-sprouts-with-fish-sauce-shallots-and-chiles

#Food #Cooking #JKenjiLopezalt #CookTheBook #CookTheBookTheWok #ThaiFood #BrusselsSprouts #Shallots #FishSauce

This past week I made the Fried Brussels Sprouts with Fish Sauce, Shallots, and Chiles recipe from J. Kenji Lopez-Alt’s _The Wok_.

It was good! But I think next time I’ll roast the Brussels sprouts and shallots instead of frying. 4 stars ★★★★☆

https://orangegnome.com/posts/3495/fried-brussels-sprouts-with-fish-sauce-shallots-and-chiles

#Food #Cooking #JKenjiLopezalt #CookTheBook #CookTheBookTheWok #ThaiFood #BrusselsSprouts #Shallots #FishSauce

Last week I made the Easy Tortilla “Jian Bing” recipe from J. Kenji Lopez-Alt’s _The Wok_ cookbook.

The flavors were familiar to my US breakfast palate, but with a note of something unfamiliar, I think from the hoisin. Very good, 4 stars ★★★★☆

https://orangegnome.com/posts/3463/easy-tortilla-jian-bing

#Eggs #Breakfast #Food #Cooking #SichuanChiliOil #JKenjiLopezalt #CookTheBook #CookTheBookTheWok #ChineseFood #Tortillas #HoisinSauce

Two weeks ago I made the Scallion Pancake Breakfast Sandwiches recipe from J. Kenji Lopez-Alt’s _The Wok_ cookbook.

They were good. A little heavy, but I don’t mind that for breakfast. 4 stars ★★★★☆

https://orangegnome.com/posts/3446/scallion-pancake-breakfast-sandwiches

#Eggs #Bacon #Breakfast #Food #Cooking #CookTheBook #CookTheBookTheWok #Cheese #Scallions #Pancakes