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Ginger Scallion Sauce

2012 April 18

The transition from the Dell to the iMac is proving aggravating, mostly in the iphoto/photostream category. As in why doesn’t it work in an easy manner and why do I have numerous copies of the same pic and why won’t my labels stick and why can’t I have the awesome organization back (I did an organization overhaul/typed up all the ideas floating around my head the very day the laptop was damaged and lost all but one document since Carbonite had not backed up my junk that day)? I don’t remember this much aggravation when I had an ibook in college. It will get better. I love it in many other ways. Needless to say I’m a tad grumpy and feel like I’m wasting time on things I already had accomplished. Want to see what else I’ve accomplished? Look here.

Before adding the hot oil...the smell is amazing once the oil hits those ingredients.

But you don’t deserve me in such a bad mood. You deserve ginger scallion sauce-Francis Lam edition (where you first heat the oil to scalding) originally by David Chang at Momofuku. There are 4 ingredients and a wowsers reaction. Big time flavor. I will be making this on a frequent basis. And I love how Francis explains the directions so check it out here. Use quality oil, my choice and recent obsession, peanut. Just go see for yourself what scallions, ginger, some very hot oil and salt can do. Make a gallon. You’ll see.

One Response leave one →
  1. April 20, 2012

    Smile. I hate computers sometimes. Most of the time, actually. I’m sorry it has been making you grumpy. But at least you have this sauce. And it sounds awesome. So flavorful. I’m sitting down to a bowl of quinoa and veggies for lunch (and secretly wishing I could add some of this!) Thank you for sharing with me. I hope you have a wonderful weekend full of good food and fun.

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