I'm also looking into this now. I discovered this place in Rochester when I first went up there for the Nitrate Picture Show: https://folivers.com/ They have little tasting cups for the olive oils and vinegars. For the past few years, I've been restocking each time I visited for the festival. Since I'm not going this year, I won't be able to, so maybe I'll just order more online.
Last week I was visiting my grandma with a bunch of family and she wanted us to all go to this buffet that was excessively mediocre, vaguely Japanese... But it was only $20 so easy to get your money's worth I suppose
As much as love Kenji's Food Lab and his scientific approach to cooking, I'm going to have to say that Grace Young should be your guide in all things wok. Definitely take her advice on which one to buy and how to get it ready for use!
Her books are part memoir, historical research, guides, and recipe cookbooks. I highly recommend them if you wish to learn the most about the wok, traditional Chinese (particularly Cantonese) cooking, and its evolution in different diasporas.
Must know more about this olive oil subscription…
I'm also looking into this now. I discovered this place in Rochester when I first went up there for the Nitrate Picture Show: https://folivers.com/ They have little tasting cups for the olive oils and vinegars. For the past few years, I've been restocking each time I visited for the festival. Since I'm not going this year, I won't be able to, so maybe I'll just order more online.
Last week I was visiting my grandma with a bunch of family and she wanted us to all go to this buffet that was excessively mediocre, vaguely Japanese... But it was only $20 so easy to get your money's worth I suppose
I hear the buffets in Taiwan are actually great.
I would consider it an overall net positive then. the last time I went was with my grandma too, and food was also vaguely Japanese!
interesting. wonder if it's the stereotypical combo of an Asian grandma wanting a good deal but also only willing to eat Asian cuisine...
The balancing bird in Blue Heron hit me like a psychic fucking freight train
As much as love Kenji's Food Lab and his scientific approach to cooking, I'm going to have to say that Grace Young should be your guide in all things wok. Definitely take her advice on which one to buy and how to get it ready for use!
Also here's a reddit post asking for a comparison between Grace and Kenji's wok books. See Kenji's response as well!
https://www.reddit.com/r/Cooking/s/C80Wxs6eqo
Her books are part memoir, historical research, guides, and recipe cookbooks. I highly recommend them if you wish to learn the most about the wok, traditional Chinese (particularly Cantonese) cooking, and its evolution in different diasporas.