I am HERE for the noods.... and a book dedicated to them! I also second the need for dark soy sauce is every kitchen. Totally worth seeking it out, and it last forever in the fridge.
Nope! We just figured out a way to post bylines so you guys have a better sense of when each of us is writing. We both read every newsletter that gets published here. I’ve always been the only recipe writer though
Ha! I’m glad someone asked cause I was wondering the same thing! Happy to hear all is well and appreciated the description of oyster sauce. Never knew what that was !
I am HERE for the noods.... and a book dedicated to them! I also second the need for dark soy sauce is every kitchen. Totally worth seeking it out, and it last forever in the fridge.
Will be onto that noodle dish thanks. In other news: where is Matt? Or did I miss something? LJx
Nope! We just figured out a way to post bylines so you guys have a better sense of when each of us is writing. We both read every newsletter that gets published here. I’ve always been the only recipe writer though
Ha! I’m glad someone asked cause I was wondering the same thing! Happy to hear all is well and appreciated the description of oyster sauce. Never knew what that was !