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Jay Friedman is a freelance food writer and gastronaut—global explorer of things gourmet and, well, not-so-gourmet. Born and raised in New York (and missing those back-east bagels), Jay says he came to Seattle in 1999 because "there's great produce here." He’s dabbled in classes at Cornell University’s School of Hotel Administration, taken cooking classes around the world, cooked as a Vermont inn-sitter, worked as a waiter, and evolved into an omnivoracious eater.
My homemade Chinese noodles, this time tested out in a new dan dan mian recipe. Unseen: sauce sitting below 200 gra… twitter.com/i/web/status/1…
My flour is going to good use! Newest dish using my fresh-made noodles: Sichuan-style chicken noodle soup. Bonus: m… twitter.com/i/web/status/1…
Upping my Chinese noodle game. I think they're getting easier and better. Today I pulled out a cookbook from 1976 c… twitter.com/i/web/status/1…
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