Very good! Surprisingly so — I thought the buckwheat would be too strong but you couldn’t even taste it. It was intensely chocolatey. I converted it to cupcakes (same temp, maybe 30 minutes but started checking doneness after 20). Made 14 cupcakes. Would try as a freezer cake next time.
Seriously good! Needed maybe 1T extra milk to be workable, and needed to be chilled before piping onto cupcakes. I think it would work better on a cake than cupcakes.
Truly excellent. Combined this with a Serious Eats version and used chicken. Used Maesri Massaman paste, homemade tamarind juice, and homemade vegan fish sauce replacement.
Decent with some cilantro and a wedge of lime (more lime = good). Used fresh tomatoes, canned lentils. I would add fresh ginger and a chili or two, and cook lentils from dry next time. Made a ton (too much — consider halving next time).
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