After I wash mushrooms in salt water, I dry them in a salad spinner. Then I insert the spinned mushrooms into my wok, that's hot with safflower oil. At this poi
cucumbers
radish
sprinkles
plating
confit
thai
roast
mousse
convenience-foods
driedherbs
ripe
shortcuts
scrambled-eggs
seasonal
chocolate
veal
saffron
maintenance
powder
pre-columbian-cuisine
kombucha
clams
crumble
salmonella
tomatoes
aluminum-foil
vinaigrette
chopping
gnocchi
ingredient-selection