It’s been two years since writer-chef Hugh Amano and illustrator Sarah Becan’s Let’s Make Ramen! comic cookbook was published. Halfway through that period I can imagine what a gift it was to a certain sort of obsessive who didn’t pick up sourdough starters or cake making during the pandemic.
What was the volume in terms of dumplings made and consumed during the process of researching and writing?
I never considered tamales to be dumplings until now. What are the exact parameters that make a dumpling?
(I feel bad that I don’t know this person’s name and can’t credit them beyond their Twitter account, but the tweet is here! )
Seems like there are a just a handful of really good xlb specialists in the U.S., mostly in NYC and LA. Why are they so rarely consistent in most U.S. restaurants? Do you have to be a specialist? Should the average home cook expect better results than the average restaurant?
