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Lunch Today: Beef with Spicy Pepper and Tofu from Shanghai 456
What else did you guys get at Shanghai 456 and what did you enjoy? On a recent visit, I loved the fried tiny buns, but the rest of the meal was underwhelming.
The Food Lab: How to Make Peking Duck at Home (From Scratch!)
Thanks Kenji! I've got two moulards hanging out at the moment, so this takes care of one of them, for sure. Much appreciated.
The Food Lab: How to Make Peking Duck at Home (From Scratch!)
I know I'm late o the Peking duck party, but: anyone (Kenji or anyone else) have thoughts on whether a moulard would work?
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My Shun Ken Onion chef's knife is fantastic. Perfect heft, feels great in my hand, blade stays super sharp and is an absolute pleasure to use.