I used to work at a Chinese restaurant as a delivery driver. My boss made the best kung pao chicken that I’ve ever had in my life (better than Kenji Lopez-Alt’s recipe, which I’ve made several times). He would never give me the recipe. Like, dude, really? I’m not gonna open up a Chinese restaurant! I’ve spent a long time trying to duplicate it. If I ever do crack the code, I’ll post the recipe.

  • wahming@monyet.ccEnglish
    102·
    9 months ago

    If I ever do crack the code, I’ll post the recipe.

    And THAT’S why he would never give you the recipe

  • NathanUpEnglish
    5·
    9 months ago

    Those chopsticks look like they could use being sanded + a touch of mineral oil.

    • The Giant Korean@lemmy.worldOPEnglish
      2·
      9 months ago

      They’ve taken a beating for sure. We picked them up years ago in Vietnam. I might go ahead and do that this weekend.

      • NathanUpEnglish
        2·
        9 months ago

        I have a bad habit of sticking wooden things in the dishwasher. I might do the same with my fish spatulas haha.

      • Travalaaaaaaanche!@lemmy.worldEnglish
        1·
        9 months ago

        Please do, for your own sakes! It looks like you pulled them off an old fencepost. I personally wouldn’t use mineral oil, I use coconut oil on all of our wood utensils, but I suppose it’s personal preference. Or, better yet, get some stainless steel or fiberglass ones that you can throw in the dishwasher.

  • Wogi@lemmy.worldEnglish
    5·
    9 months ago

    First of all, that looks delicious, would smash and ask for seconds.

    And second of all, not to be that guy, “kung pao” literally means peanuts. So it’s probably ok to just call this cashew chicken