https://www.youtube.com/watch?v=dElALuJ9Xo8
Donate to No Kid Hungry here: https://p2p.onecause.com/livestreamfornokidhungry/kenji-alt-lopezGet my books (including The Food Lab and my new book, The Wok)

https://www.amazon.com/Wok-Techniques-J-Kenji-L%C3%B3pez-Alt/dp/0393541215
J. Kenji López-Alt is a chef, parent, and New York Times best-selling author of The Food Lab and Every Night Is Pizza Night. He is a wildly popular New York Times food columnist; the chief culinary advisor for Serious Eats; and the host of Kenji's Cooking Show, which has more than a million subscribers on YouTube. He lives in Seattle

https://books.google.com/books/about/The_Wok_Recipes_and_Techniques.html?id=jl83EAAAQBAJ
The Wok: Recipes and Techniques. J. Kenji López-Alt. W. W. Norton & Company, Mar 8, 2022 - Cooking - 672 pages. #1 New York Times Bestseller • #1 Washington Post Bestseller • Winner of the 2023 James Beard Award for Single Subject Cookbooks • One of Time's 10 Most Anticipated Cookbooks of 2022 One of NPR's Books We Love in 2022 • A Bon

https://www.goodreads.com/book/show/58085211-the-wok
J. Kenji López-Alt. 4.67. 966 ratings94 reviews. J. Kenji López-Alt's debut cookbook, The Food Lab, revolutionized home cooking, selling more than half a million copies with its science-based approach to everyday foods. And for fast, fresh cooking for his family, there's one pan López-Alt reaches for more than any other: the wok.

https://en.wikipedia.org/wiki/J._Kenji_L%C3%B3pez-Alt
Last updated: December 26, 2023. Website. kenjilopezalt .com. James Kenji López-Alt (born October 31, 1979) [1] is an American chef and food writer. [4] [5] [6] His first book, The Food Lab: Better Home Cooking Through Science, became a critical and commercial success, charting on the New York Times Bestseller list and winning the 2016 James

http://www.kenjilopezalt.com/video
J. Kenji López-Alt is the Managing Culinary Director of Serious Eats, author of the James Beard Award-nominated column The Food Lab, and a columnist for Cooking Light. He lives in San Francisco. A New York native, Kenji cut his cooking chops the old-fashioned way by working his way up through the ranks of some of Boston's finest restaurants.

https://www.wbur.org/hereandnow/2022/03/08/j-kenji-lopez-alt-wok-cookbook
Heat the oil in a wok over high heat until smoking. Add the beef and cook, stirring constantly for 1 minute. Add the garlic, ginger, and scallion whites and pale greens and cook, stirring, until

https://goop.com/food/recipes/fast-recipes-from-the-wok-cookbook/
"When it comes to producing quick, flavorful, and versatile meals, the wok beats every other pan in the kitchen, hands down," writes chef J. Kenji López-Alt. He shares over 200 recipes—including favorites like mapo tofu and Cantonese pepper and salty shrimp—along with a veritable trove of cooking techniques in his new cookbook, The Wok.

https://www.nytimes.com/2020/09/04/dining/stir-fry-recipe-wok-hei.html
Spice Brothers in the East Village is a showcase for the power of cinnamon, turmeric and other flavors of the Middle East, Wells writes. Paul Carmichael, the former chef at Momofuku Seiobo in

https://www.delish.com/cooking/recipe-ideas/a38761562/mapo-tofu-recipe/
Transfer meat to a clean bowl and keep fat in the skillet. Step 3 Return skillet to medium-high heat, and add chili paste, black beans, and Szechuan peppercorns, and stir until fragrant, about 30

https://www.thespruceeats.com/japanese-restaurant-style-teriyaki-sauce-recipe-2031569
Gather the ingredients. In a small saucepan, combine soy sauce, mirin, and sugar. Add more sugar, if desired. If you are using the optional fresh ginger root and/or garlic, slice or chop the ginger and garlic and add it to the other ingredients. Over medium-high, heat skillet while stirring the mixture well.

https://cooking.nytimes.com/recipes/1022147-updated-no-knead-bread
Step 1. Mix the dough: Combine the flour, salt and yeast in a large bowl and mix with your hands until mostly homogenous. Combine the water and vinegar or lemon juice, then add to the bowl. Form one hand into a stiff claw, and stir with it until no dry flour remains and the dough forms a sticky, shaggy ball.

https://en.wikipedia.org/wiki/Hijikata_Toshiz%C5%8D
Hijikata Shuu (sister) Kasuya Ryojin (brother) Satō Nobu (sister) Satō Hikogorō (brother-in-law) Hijikata Toshizō (土方 歳三, May 31, 1835 - June 20, 1869) was a Japanese warrior. As Vice-Commander (副長, Fukucho) of the Shinsengumi, he resisted the Meiji Restoration and fought to his end. [1]

https://en.wikipedia.org/wiki/Eden_of_the_East
Eden of the East (Japanese: 東のエデン, Hepburn: Higashi no Eden) is a Japanese anime television series, which was broadcast on Fuji TV's Noitamina timeslot from April to June 2009. Created, directed and written by Kenji Kamiyama, it features character designs by Chica Umino and animation production by Production I.G.Based on an original story by Kamiyama, it is the first original

https://www.thespruceeats.com/budget-chuck-steak-dinner-in-foil-3061293
Dot with butter and sprinkle with salt and paprika. Fold foil over and seal it well to hold in the juices. Place the foil package in a large, shallow baking pan or roasting pan. Bake the steak and vegetables in the preheated oven for 1 to 1 1/2 hours, or until the chuck steak is very tender. Serve and enjoy.

https://www.king5.com/article/entertainment/television/programs/new-day-northwest/j-kenji-lopez-alt-recipe-cookbook-the-wok/281-010169b9-dca8-431a-93bb-94910f0c75b0
1. Combine the cornstarch and cold water in a small bowl and mix with a fork until homogenous. Set aside. 2 Heat the oil in a wok over high heat until smoking. Add the beef and cook, stirring

https://podcasts.apple.com/us/podcast/the-recipe-with-kenji-and-deb/id1713169728
Connecting to Apple Music. If you don't have iTunes, download it for free. If you have iTunes and it doesn't open automatically, try opening it from your dock or Windows task bar. Hi, we're Deb Perelman (Smitten Kitchen) and J. Kenji López-Alt (Serious Eats, The Food Lab, The Wok). We're professional home cooks, which means we can

https://thewoksoflife.com/spicy-crispy-pork-noodles/
Instructions. Pour ¼ cup oil into the wok over medium heat and add the chilis. Let the peppers infuse the oil for 1 minute. Add the minced ginger and Sichuan peppercorn powder, if using, and fry for another minute. Add the minced garlic and cook for another 30 seconds. Then add the ground pork.

https://www.youtube.com/watch?v=B6f0qKjfdNA
I recorded this video before the current political turmoil engulfing Colombia, so I do not mention it in the video. A good way to stay up to date on what's g

https://en.wikipedia.org/wiki/What_Did_You_Eat_Yesterday%3F
What Did You Eat Yesterday? follows Shiro Kakei and Kenji Yabuki, a middle aged gay couple living in Tokyo, Japan. Shiro is a serious and reserved lawyer, while Kenji is cheerful and outgoing hairdresser.Each chapter in the series focuses on Shiro and Kenji as they encounter a particular comedic or dramatic scenario, often focused around issues of domestic life, workplace humor, and LGBT

https://www.caranddriver.com/shopping-advice/a32494027/ev-vs-gas-cheaper-to-own/
As expected, without oil changes or other engine maintenance, the EVs are cheaper to maintain. Maintenance costs per mile and over the full 45,000 miles are as follows: Hyundai Kona: $0.0984 per

https://en.wikipedia.org/wiki/Campfire_Cooking_in_Another_World_with_My_Absurd_Skill
Campfire Cooking in Another World with My Absurd Skill (Japanese: とんでもスキルで異世界放浪メシ, Hepburn: Tondemo Sukiru de Isekai Hōrō Meshi) is a Japanese light novel series written by Ren Eguchi. The series originated on the Shōsetsuka ni Narō website in January 2016, before being published in print with illustrations by Masa by Overlap beginning in November 2016 under

https://cooking.nytimes.com/recipes/1015987-classic-marinara-sauce
Step 3. As soon as garlic is sizzling (do not let it brown), add the tomatoes, then the reserved tomato water. Add whole chile or red pepper flakes, oregano (if using) and salt. Stir. Step 4. Place basil sprig, including stem, on the surface (like a flower). Let it wilt, then submerge in sauce.