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Cooking with Drew by Drew Spangler Faulkner is licensed under a Creative Commons Attribution-NonCommercial-NoDerivs 3.0 Unported License.
Monthly Archives: February 2016
Black Soy Sauce
Black soy sauce is an ingredient often used in Chinese recipes for cold noodles, such as Barbara Tropp’s Tangy Cold Noodles. Its Chinese name, according to Tropp, translates to “old-head” soy. Black soy sauce is aged longer than other soy sauces. Toward … Continue reading
Posted in Cooking Basics, Sauces, Dips, & Condiments
Tagged Chinese, cooking basics, soy sauce
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Barbara Tropp’s Tangy Cold Noodles
My friend, Barbara Tropp, left us all too soon. Barbara was a Princeton Chinese scholar studying Chinese poetry when she arrived in Taiwan in the 1970s. Her experience there transformed her into an avid taster and translator of Chinese cuisine. My … Continue reading
Posted in Sides, Vegetarian
Tagged appetizer, Chinese, kid favorites, noodles, quick entertaining, vegan
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Toasted, Peeled Walnuts
Toasting nuts is a lovely way to deepen their flavor and firm their texture. They don’t actually become crispy, but they develop a firmer texture. After they are toasted, the skins become loose and you can rub them off in a … Continue reading
Posted in Cooking Basics, Snacks
Tagged cooking basics, nuts, snacks, toasting, walnuts
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