Wok Eggs, Fried Rice and Hot Dry Noodles: Chinese Cooking Demystified
Christopher Kimball’s Milk Street Radio
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Do You Have the Right Blender?
Oats have those little gnarly bits. Commercial oat flour will be significantly finer and better. I would also strongly recommend almond flour, which I keep in my refrigerator all the time. There's a Spanish almond cake I make like once a month. And then I love to put tahini in it is really good.
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