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.
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If I ever do crack the code, I’ll post the recipe.
And THAT’S why he would never give you the recipe
Maybe if he gave me the recipe earlier I wouldn’t post it all over Lemmy now. Lol
Those chopsticks look like they could use being sanded + a touch of mineral oil.
They’ve taken a beating for sure. We picked them up years ago in Vietnam. I might go ahead and do that this weekend.
I have a bad habit of sticking wooden things in the dishwasher. I might do the same with my fish spatulas haha.
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.
Really not a fan of fiberglass or steel chopsticks.
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
No, that’s actually good to point out. I would have used peanuts, but I’m allergic.
Now this is some food worth posting here.
