Onion Scallion Beef (Asian)

Richard Fl

Very fantastic cook as always. Welcome back.  However while on your journey did you forget to pack the chopsticks?

Village Idiot

Richard Fl said:

Very fantastic cook as always. Welcome back.  However while on your journey did you forget to pack the chopsticks?

Thanks, Richard.  I uploaded the wrong picture at first, and that was an older picture of the Onion Scallion Beef.  However, I have never been able to use chopsticks.  I'm left handed and can't find any left handed chopsticks anywhere.  Not even online.

Richard Fl

You can create a pair by taking the regular ones used by right handed people and transferring to the left hand but reverse the ends so the big ends are used to pick up the food.

damnedhooligan

Welcome back, your dreams were your ticket out.
Welcome back to that same old place that you laughed about.
Well the names have all changed since you hung around,
But those dreams have remained and they're turned around.

Who'd have thought they'd lead ya (Who'd have thought they'd lead ya)
Back here where we need ya (Here where we need ya)

Yeah we tease him a lot cause we've got him on the spot,
Welcome back, welcome back, welcome back, welcome back.

Fred19Flintstone

I missed you buddy!  It's nice to see you post again.

jfm0830

Nicely done and welcome back. I think about you every time I fire up my wok. Thanks again for all the help and encouragement you gave me when I was starting out with Stir Frying on the Egg.

Jim

Adrock

Great recipe. I made a couple slight tweaks like adding some Sriracha to the sauce and cooking indoors.  Other than that, the same. Thanks again 

pgprescott

Adrock said:

Great recipe. I made a couple slight tweaks like adding some Sriracha to the sauce and cooking indoors.  Other than that, the same. Thanks again 

I lost a pair of shoes last week cause I spilled some siracha on them. Love the stuff. Nice cook. 

MaC122

l love my wok. The spider was a necessity for it. The only issue I have is that I get the wok too hot. Timing seems to be everything and I know that I get the stir fry oil way to hot. Anyway, I have made some awesome dishes and I love to stir fry now. @Village_idiot is the go to for woking

Mickey

It's getting to be lunch time. 

nolaegghead

VI and Stike back.  It's like a high school reunion, I don't even know what to think.

hapster

Great to see you back VI! Nice looking cook as always...

nolaegghead

And tweev.  veewt.  We're gonna have happy fun time.

veewt

Nah, my egg has been in storage for over a year now.  The only thing that I do now that I learned on this forum are hot-tubbed dry aged steaks.  Cooking them on cast iron gets you 95% of the way there anyway.

Maybe I'll break the egg out again in a couple years.  Not a big deal.  It's just a BBQ.

Eggcelsior

veewt said:

Nah, my egg has been in storage for over a year now.  The only thing that I do now that I learned on this forum are hot-tubbed dry aged steaks.  Cooking them on cast iron gets you 95% of the way there anyway.

Maybe I'll break the egg out again in a couple years.  Not a big deal.  It's just a BBQ.

Your moniker reminds me of something...

yvanehtnioj!

caliking

I think @cazzy may have "liked" his own post

NPHuskerFL

bud812 said:

NPHuskerFL said:

I feel so inadequate with no wok    That looks amazing. 

    @NPHuskerFL   Just feel your lump.

Touche  

PNWFoodie

Yay! I finally get to read a new VI post! Cook looks awesome! But wait...you were in Salado? Did we meet? Oh, the meat-induced haze...

DMW

PNWFoodie said:

Yay! I finally get to read a new VI post! Cook looks awesome! But wait...you were in Salado? Did we meet? Oh, the meat-induced haze...

Yes, blame it on the meat.

NecessaryIndulg

W O W . . . I need this in my life.  Thanks, Gary! 

johnl350

Whoa. This is on my list to cook now! Great cook

Monaarts

What kind of Wok do you use on your egg?  And how do you keep it in place?