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If you missed the 17th Annual EGGtoberfest here are the highlights Click Here Fall is upon us, and it's a great time for getting out to one of the many #EGGfests around the country - see a list here
OH! Also, as a footnote, my first fire started with 91% Isopropryl Alcohol. Boy, does it work well..
OH! Also, as a footnote, my first fire started with 91% Isopropryl Alcohol. Boy, does it work well..MM do you just spray it on the lump like lighter fluid and light?
Looks great! I will have to try cashew chicken next
You have done well, Grasshopper. You should now get one of those mystic Chinese lettering tattoos that translate to Beef With Broccoli. =D> @MM. Isn't the isopropyl alcohol great? No chemical smell and the byproduct is carbon dioxide.
..guess I need a rice cooker....MM. Consider doing some fried rice. The trick is to cook the rice a day in advance, and leave it in the refrigerator, uncovered, to dry it out a little.8 ounces Shrimp, small, shelled and deveined½ teaspoon Salt, kosherBlack pepper, freshly ground½ teaspoon Corn Starch2 tablespoons Peanut Oil, divided3 Eggs, beaten2 stalks Green onions , minced4 cups Rice, leftover, grains separated well¾ cup Peas and Carrots, Frozen, defrosted1 tablespoon Soy Sauce1 teaspoon Sesame Oil1.In a bowl, toss the shrimp with the salt, pepper and cornstarch. Let marinate for 10 minutes at room temperature. Heat a wok on high heat. When the wok is hot enough for a bead of water to instantly sizzle and evaporate, add just 1 tablespoon of the cooking oil and swirl to coat wok.2.2 Add the shrimp, quickly spreading out around the cooking surface area so that they are not overlapping. Let fry, untouched for 30 seconds. Flip over and let the other side fry for 30 seconds, or until about 80% cooked through. Remove the shrimp from the wok onto a plate, leaving as much oil in the wok as possible.3.3 Turn the heat to medium, let the wok heat up again. Add the eggs, stirring in a quick motion to break up and scramble the eggs. When the eggs are almost cooked through (they should still be slightly runny in the middle), dish out of the wok into the same plate as the cooked shrimp.4.4 Use paper towels to wipe the same wok clean and return to high heat with the remaining 1 tablespoon of cooking oil, swirling to coat. When the oil is very hot, add the green onions and fry until fragrant, about 15 seconds. Add in the rice and stir well to mix in the green onions throughout. Spread the rice all around the wok surface area and let the rice heat up, untouched until you hear the bottoms of the grains sizzle, about 1-2 minutes. Use the spatula to toss the rice, again spreading the rice out over the surface of wok.5.5 Drizzle the soy sauce all around the rice and toss. Add the peas and carrots, the cooked eggs, shrimp and sesame oil, tossing to mix the rice evenly with all of the ingredients. Let everything heat back up again, until the rice grains are so hot they practically dance! Taste and add an additional 1 teaspoon of soy sauce if needed. Serves 4.
No I haven't Mickey. I have 3 woks and they're all carbon steel. Once seasoned, they perform just as I like it. As Grace Young says in Breath Of A Wok, you can't achieve Wok Hei in chao chinese cooking with a stainless steel wok, and that would apply to ceramic woks too. It can only come from the seasoning of a carbon steel or iron wok.
Kristi: Mahalo ! I certainly enjoyed your writing and photos of Tokyo
Very well done.
Kristi: Mahalo ! I certainly enjoyed your writing and photos of TokyoVery well done.Aloha
By the way, MM, your wok looks well seasoned. This isn't your first rodeo, is it?
Would it have hurt you to bring that up sooner.
Gary I just talked with the Wok Shop and they will season me a wok (save you the trouble, and thank you very much). I orded a 10" to use on the Mini. Plus when I told her I just tossed the last one I bought from her she was upset I did not call her first. They are very nice people at the Wok Shop.
Griffin's Grub or you can find me on Facebook
The Supreme Potentate, Sovereign Commander and Sultan of Wings
They are very nice people at the Wok Shop.