The Wok- first cook

The Cen-Tex Smoker

First- The Wok is a great book. If you like to wok or want to learn, it is the new standard. Even the way he seasons the wok is better than the Grace Young way (who has always been my go-to for all things wok). He is all science and she is almost mystical about the whole process (which I also dig). 

Enough of that. Tried my first cook with my brand new wok (my OG wok did not have a long handle). It’s been a year since I’ve done a wok cook and I had to pull my spider out of a box buried in storage. 

First cook: Gong Bao Ji Ding

chicken with Sichuan peppercorns, peanuts,  and chilis. Was really tasty. 

Pretty happy with the seasoning of my new wok too. 

Ozzie_Isaac

Looks amazing!  Temp control on a wok is crucial, so is being able to adjust the temp quickly.  I have found I prefer my gas burners for this. Did you use the egg?

The Cen-Tex Smoker

Ozzie_Isaac said:

Looks amazing!  Temp control on a wok is crucial, so is being able to adjust the temp quickly.  I have found I prefer my gas burners for this. Did you use the egg?

I did. I just pull it off when I need to calm it down. I may get a wok burner but the egg works pretty well for me. 

caliking

Nice! We love this dish. Haven't made it at home much, though. 

Kenji seems to have caused quite a stir (fry?) with this tome. Apparently, he saved it from becoming a chapter in The Food Lab, because he saw it standing as a book by itself. 

How do the recipes compare to Fuchsia Dunlop's stuff? I've been on the fence about The Wok. Waiting to see if the library has it. 

The Cen-Tex Smoker

caliking said:

Nice! We love this dish. Haven't made it at home much, though. 

Kenji seems to have caused quite a stir (fry?) with this tome. Apparently, he saved it from becoming a chapter in The Food Lab, because he saw it standing as a book by itself. 

How do the recipes compare to Fuchsia Dunlop's stuff? I've been on the fence about The Wok. Waiting to see if the library has it. 

Im not sure how the recipes compare but the techniques are great. 

I never took you for a library kind of guy. You strike me more as a “why borrow one when I could buy 2” kind of guy 😂

your garage don’t lie. 

caliking

The Cen-Tex Smoker said:

caliking said:

Nice! We love this dish. Haven't made it at home much, though. 

Kenji seems to have caused quite a stir (fry?) with this tome. Apparently, he saved it from becoming a chapter in The Food Lab, because he saw it standing as a book by itself. 

How do the recipes compare to Fuchsia Dunlop's stuff? I've been on the fence about The Wok. Waiting to see if the library has it. 

Im not sure how the recipes compare but the techniques are great. 

I never took you for a library kind of guy. You strike me more as a “why borrow one when I could buy 2” kind of guy 😂

your garage don’t lie. 

Ouch! That cut deep... but, not necessarily untrue . I have learned restraint, though... 1-2 times a year, but, I have learned some. 

I'd stop paying taxes if public libraries were no more. 

JohnInCarolina

The Cen-Tex Smoker said:

caliking said:

Nice! We love this dish. Haven't made it at home much, though. 

Kenji seems to have caused quite a stir (fry?) with this tome. Apparently, he saved it from becoming a chapter in The Food Lab, because he saw it standing as a book by itself. 

How do the recipes compare to Fuchsia Dunlop's stuff? I've been on the fence about The Wok. Waiting to see if the library has it. 

Im not sure how the recipes compare but the techniques are great. 

I never took you for a library kind of guy. You strike me more as a “why borrow one when I could buy 2” kind of guy 😂

your garage don’t lie. 

I feel like “garage don’t lie” needs to become a new catchphrase here

theyolksonyou

 

The Cen-Tex Smoker

theyolksonyou said:

 

I am so glad you checked in again. 

The Cen-Tex Smoker

We just made beef chow fun (sort of) with wagyu skirt. This is the best thing I have ever made on a wok. We did not have non-glutinous rice flour to make the noodles (ordered and on the way) so we made it as a fried rice dish. Ho. Lee. Chit. It was so good. Cant wait to make the noodles and do it the right way. First time I have ever gotten the “wok hei” smoky flavor. It was as good as any stir fried beef I have ever had. 

The Cen-Tex Smoker

JohnInCarolina said:

The Cen-Tex Smoker said:

caliking said:

Nice! We love this dish. Haven't made it at home much, though. 

Kenji seems to have caused quite a stir (fry?) with this tome. Apparently, he saved it from becoming a chapter in The Food Lab, because he saw it standing as a book by itself. 

How do the recipes compare to Fuchsia Dunlop's stuff? I've been on the fence about The Wok. Waiting to see if the library has it. 

Im not sure how the recipes compare but the techniques are great. 

I never took you for a library kind of guy. You strike me more as a “why borrow one when I could buy 2” kind of guy 😂

your garage don’t lie. 

I feel like “garage don’t lie” needs to become a new catchphrase here

Let’s just say, when the apocalypse hits, with my supply of  “food on the hoof” and abundant water and Ashish’s store of fuel and cookers, we will be fine for years.  

theyolksonyou

Unfortunately my wok has hung on the garage wall for a couple of years.  A month or so ago the youngest boy wanted to make fried rice. Then a couple weeks later I made bulgogi.  Need to break it out more often.  

theyolksonyou

The Cen-Tex Smoker said:

JohnInCarolina said:

The Cen-Tex Smoker said:

caliking said:

Nice! We love this dish. Haven't made it at home much, though. 

Kenji seems to have caused quite a stir (fry?) with this tome. Apparently, he saved it from becoming a chapter in The Food Lab, because he saw it standing as a book by itself. 

How do the recipes compare to Fuchsia Dunlop's stuff? I've been on the fence about The Wok. Waiting to see if the library has it. 

Im not sure how the recipes compare but the techniques are great. 

I never took you for a library kind of guy. You strike me more as a “why borrow one when I could buy 2” kind of guy 😂

your garage don’t lie. 

I feel like “garage don’t lie” needs to become a new catchphrase here

Let’s just say, when the apocalypse hits, with my supply of  “food on the hoof” and abundant water and Ashish’s store of fuel and cookers, we will be fine for years.  

I will be sure to make my way to Texas.  I’d walk that far for ashish’s lamb alone.  I’m sure you’d just add to the bounty. 

caliking

The Cen-Tex Smoker said:

theyolksonyou said:

 

I am so glad you checked in again. 

Missing that "agree" button right about now.

The Cen-Tex Smoker

theyolksonyou said:

The Cen-Tex Smoker said:

JohnInCarolina said:

The Cen-Tex Smoker said:

caliking said:

Nice! We love this dish. Haven't made it at home much, though. 

Kenji seems to have caused quite a stir (fry?) with this tome. Apparently, he saved it from becoming a chapter in The Food Lab, because he saw it standing as a book by itself. 

How do the recipes compare to Fuchsia Dunlop's stuff? I've been on the fence about The Wok. Waiting to see if the library has it. 

Im not sure how the recipes compare but the techniques are great. 

I never took you for a library kind of guy. You strike me more as a “why borrow one when I could buy 2” kind of guy 😂

your garage don’t lie. 

I feel like “garage don’t lie” needs to become a new catchphrase here

Let’s just say, when the apocalypse hits, with my supply of  “food on the hoof” and abundant water and Ashish’s store of fuel and cookers, we will be fine for years.  

I will be sure to make my way to Texas.  I’d walk that far for ashish’s lamb alone.  I’m sure you’d just add to the bounty. 

Anything Ashish decides to get mad at is bound to be on the “best ever” list. 

caliking

The Cen-Tex Smoker said:

JohnInCarolina said:

The Cen-Tex Smoker said:

caliking said:

Nice! We love this dish. Haven't made it at home much, though. 

Kenji seems to have caused quite a stir (fry?) with this tome. Apparently, he saved it from becoming a chapter in The Food Lab, because he saw it standing as a book by itself. 

How do the recipes compare to Fuchsia Dunlop's stuff? I've been on the fence about The Wok. Waiting to see if the library has it. 

Im not sure how the recipes compare but the techniques are great. 

I never took you for a library kind of guy. You strike me more as a “why borrow one when I could buy 2” kind of guy 😂

your garage don’t lie. 

I feel like “garage don’t lie” needs to become a new catchphrase here

Let’s just say, when the apocalypse hits, with my supply of  “food on the hoof” and abundant water and Ashish’s store of fuel and cookers, we will be fine for years.  

I'm not at all embarassed to say that this would likely be true.

We're heading out for dim sum in a bit. Chow fun is also one of our favs. I've had fresh/made in  house chow fun once, and it was fabulous. Can't wait to see y'all bang some out. 

JohnInCarolina

caliking said:

The Cen-Tex Smoker said:

JohnInCarolina said:

The Cen-Tex Smoker said:

caliking said:

Nice! We love this dish. Haven't made it at home much, though. 

Kenji seems to have caused quite a stir (fry?) with this tome. Apparently, he saved it from becoming a chapter in The Food Lab, because he saw it standing as a book by itself. 

How do the recipes compare to Fuchsia Dunlop's stuff? I've been on the fence about The Wok. Waiting to see if the library has it. 

Im not sure how the recipes compare but the techniques are great. 

I never took you for a library kind of guy. You strike me more as a “why borrow one when I could buy 2” kind of guy 😂

your garage don’t lie. 

I feel like “garage don’t lie” needs to become a new catchphrase here

Let’s just say, when the apocalypse hits, with my supply of  “food on the hoof” and abundant water and Ashish’s store of fuel and cookers, we will be fine for years.  

I'm not at all embarassed to say that this would likely be true.

We're heading out for dim sum in a bit. Chow fun is also one of our favs. I've had fresh/made in  house chow fun once, and it was fabulous. Can't wait to see y'all bang some out. 

Dim sum?  More like damn son, amirite?!?!?

kl8ton

@The Cen-Tex Smoker

I doubt I'll find Wagyu in any Asian restaurant around here.  Nice wok! 

lkapigian

@The Cen-Tex Smoker , just ordered the book, what Wok is that you have?

The Cen-Tex Smoker

lkapigian said:

@The Cen-Tex Smoker , just ordered the book, what Wok is that you have?

https://www.amazon.com/Hammered-Carbon-Wok-731W138-Craft/dp/B0171U1EII

YukonRon

My Beautiful Wife is the pro in our house, our children must have, by now, Thai chili in their DNA. 

Your cook, as always, are amazing. Thank you for sharing, and thank you for the mention of the two books. Love your posts.

The Cen-Tex Smoker

kl8ton said:

@The Cen-Tex Smoker

I doubt I'll find Wagyu in any Asian restaurant around here.  Nice wok! 

We are really lucky. HEB sells wagyu in most of the nicer stores. We don’t have as much selection out here as we did in Austin but they carry wagyu skirt every day for $12.99lb. I keep it on hand at all times. It’s our go-to for everything. Tacos, stir fry, carne asada, steak and chimi…it’s perfect for all of them. It’s all SRF too! 

The Cen-Tex Smoker

YukonRon said:

My Beautiful Wife is the pro in our house, our children must have, by now, Thai chili in their DNA. 

Your cook, as always, are amazing. Thank you for sharing, and thank you for the mention of the two books. Love your posts.

You are too kind Ron. Hope you guys make it back down to Fredericksburg one day. Would love to play tour guide if you do. We have discovered some great spots and we have 50 more wineries under permit or construction as we speak! 

I’ll have an awesome place for you guys to stay by end of the year. We will have 6 airbnb at the ranch by December. 

YukonRon

The Cen-Tex Smoker said:

YukonRon said:

My Beautiful Wife is the pro in our house, our children must have, by now, Thai chili in their DNA. 

Your cook, as always, are amazing. Thank you for sharing, and thank you for the mention of the two books. Love your posts.

You are too kind Ron. Hope you guys make it back down to Fredericksburg one day. Would love to play tour guide if you do. We have discovered some great spots and we have 50 more wineries under permit or construction as we speak! 

I’ll have an awesome place for you guys to stay by end of the year. We will have 6 airbnb at the ranch by December. 

We will be back down there, and when we do, I will certainly hook up. Thank you. A personal tour guide to get hammered with is always a gig that My Beautiful wife and I never miss.

The hill country is perfect for wine, I preach to all that feel the need to “talk wine” with me. Pretty exciting for all that is going on in Texas. I still say some of the best I have had the chance to experience was right there.

peace my friend. 

blind99

Man that is some fantastic looking grub! Makes me want a wok…might have to be the fall cooking project. 

Ozzie_Isaac

The Cen-Tex Smoker said:

kl8ton said:

@The Cen-Tex Smoker

I doubt I'll find Wagyu in any Asian restaurant around here.  Nice wok! 

We are really lucky. HEB sells wagyu in most of the nicer stores. We don’t have as much selection out here as we did in Austin but they carry wagyu skirt every day for $12.99lb. I keep it on hand at all times. It’s our go-to for everything. Tacos, stir fry, carne asada, steak and chimi…it’s perfect for all of them. It’s all SRF too! 

Wagyu skirt for 12.99/lb.  That would be all I eat.  Choice around here is 14.99/lb.

Acn

The Cen-Tex Smoker said:

YukonRon said:

My Beautiful Wife is the pro in our house, our children must have, by now, Thai chili in their DNA. 

Your cook, as always, are amazing. Thank you for sharing, and thank you for the mention of the two books. Love your posts.

You are too kind Ron. Hope you guys make it back down to Fredericksburg one day. Would love to play tour guide if you do. We have discovered some great spots and we have 50 more wineries under permit or construction as we speak! 

I’ll have an awesome place for you guys to stay by end of the year. We will have 6 airbnb at the ranch by December. 

Hmm, and here SWMBO and I are looking at being empty nesters in a few years.  Hoping you’re fine with folks you haven’t met and I’ll bookmark those Airbnbs once you list…

The Cen-Tex Smoker

Ozzie_Isaac said:

The Cen-Tex Smoker said:

kl8ton said:

@The Cen-Tex Smoker

I doubt I'll find Wagyu in any Asian restaurant around here.  Nice wok! 

We are really lucky. HEB sells wagyu in most of the nicer stores. We don’t have as much selection out here as we did in Austin but they carry wagyu skirt every day for $12.99lb. I keep it on hand at all times. It’s our go-to for everything. Tacos, stir fry, carne asada, steak and chimi…it’s perfect for all of them. It’s all SRF too! 

Wagyu skirt for 12.99/lb.  That would be all I eat.  Choice around here is 14.99/lb.

It pretty much is unless they have flap. Always had it by the old house but harder to come by here. Still happy to have it! 

The Cen-Tex Smoker

Acn said:

The Cen-Tex Smoker said:

YukonRon said:

My Beautiful Wife is the pro in our house, our children must have, by now, Thai chili in their DNA. 

Your cook, as always, are amazing. Thank you for sharing, and thank you for the mention of the two books. Love your posts.

You are too kind Ron. Hope you guys make it back down to Fredericksburg one day. Would love to play tour guide if you do. We have discovered some great spots and we have 50 more wineries under permit or construction as we speak! 

I’ll have an awesome place for you guys to stay by end of the year. We will have 6 airbnb at the ranch by December. 

Hmm, and here SWMBO and I are looking at being empty nesters in a few years.  Hoping you’re fine with folks you haven’t met and I’ll bookmark those Airbnbs once you list…

Well…you probably shouldn’t build airbnb’s if you aren’t comfortable with people you haven’t met ha ha. Come on down. I’ll post the progress here as we get going. Should be a cool spot once they are up and running. 

The Cen-Tex Smoker

blind99 said:

Man that is some fantastic looking grub! Makes me want a wok…might have to be the fall cooking project. 

Do it. It’s so much fun and the food is just incredible. It’s actually pretty quick once you get your mise all set up and it doesn’t mess up or heat up your kitchen. Clean up is like 5 minutes. 

theyolksonyou

Had to google chow fun and now i want some.