You are a bomb, sir. Thanks again.

I use tahini quite a bit in my Chinese cooking. I’m sure you know sesame paste is really important in Sichuan gastronomy, and tahini is just more versatile (because of its thinner consistency) to use. Fuchsia Dunlop, the Chinese cookbook author, has a number of fantastic recipes for chilled poached chicken, that uses…

Rereading an old article of yours, with the soy-butter tip. It added a nice dimension to my veg stirfry. It opened my brain.

I appreciate you reading, truly.