Elm bark noodles 榆皮面

The noodles didn’t taste like much, and felt somehow inorganic. Nor was their brief stay in my gut a particularly pleasant one.

Blood sacrifice–a happy story

Before I begin, let me assure everyone that the story does end well

Sichuan cooking school: school life

Cooking is hard and distinctly unglamorous work

Sichuan red oil 红油

Red oil – hongyou 红油 – is the heart of Sichuan cuisine

Cooking school–Sichuan edition

Every day, I leave class smelling like fish guts and chili oil. It’s heaven.

Online teaching is not prop comedy

There was no contingency plan. There should always be a contingency plan…

Lookin’ at you, Joe Strummer

positively ab-so-lut-e-ly…

Food studies in Beijing

We all knew it would come to this.

Why I’m not on TV

I promise that I wasn’t trying to be ridiculous.

Product review–Wasabi flavored Oreos

Oh for the love of God…