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The Wok- first cook
Comments
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Fwiw I think I post more curry cooks than doc c and he posts more Chinese cooks than me?JohnInCarolina said:
No curry?caliking said:Bumpity bump.Broccoli and shrimp. Served over hakka chow mien ( Chinese-style stir fried noodles, with veg and stuff).
The recipe was a riff off the broccoli and fried tofu recipe in the book. The real win was the alkaline brine for the shrimp. Made a noticeable difference- gave them a nice juicy pop.
canuckland -
I cook so few fun dishes. When the wife travels is when I have the most fun. She is super basic in her food likes, I just cook the same boring things when she is around. Sometimes late at night I will cook single servings of fun and adventurous foods. Or I will find a reason to be on the other side of town during dinner time so I can stop in at a new fun indy restaurant.
Maybe your purpose in life is only to serve as an example for others? - LPL
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Friday night= wok night!
kung pao chix over fried rice. Based on a recipe from Adam Liaw, hence the bell peppers and cashews. Added some sweet bean paste (tian mian jiang), and fermented bean curd for some heat + funk.
#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX. -
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Yes sir!!!!Greensboro North Carolina
When in doubt Accelerate.... -
no curry?caliking said:Friday night= wok night!
kung pao chix over fried rice. Based on a recipe from Adam Liaw, hence the bell peppers and cashews. Added some sweet bean paste (tian mian jiang), and fermented bean curd for some heat + funk.
I will stop telling that joke by the way, at some point…"I've made a note never to piss you two off." - Stike -
Until I post a Japanese kare cook...JohnInCarolina said:
no curry?caliking said:Friday night= wok night!
kung pao chix over fried rice. Based on a recipe from Adam Liaw, hence the bell peppers and cashews. Added some sweet bean paste (tian mian jiang), and fermented bean curd for some heat + funk....
I will stop telling that joke by the way, at some point…#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX. -
Love me some heat and funk. Looks awesome!caliking said:Friday night= wok night!
kung pao chix over fried rice. Based on a recipe from Adam Liaw, hence the bell peppers and cashews. Added some sweet bean paste (tian mian jiang), and fermented bean curd for some heat + funk.We have a couple of wok cooks lined up for next weekend. The oldest and his GF are coming for the weekend to show off the new grand dog. They love Asian food and have not had anything from the book yet. Should be fun.Puppy tax:
Keepin' It Weird in The ATX FBTX -
Cute pup!The Cen-Tex Smoker said:
Love me some heat and funk. Looks awesome!caliking said:Friday night= wok night!
kung pao chix over fried rice. Based on a recipe from Adam Liaw, hence the bell peppers and cashews. Added some sweet bean paste (tian mian jiang), and fermented bean curd for some heat + funk.We have a couple of wok cooks lined up for next weekend. The oldest and his GF are coming for the weekend to show off the new grand dog. They love Asian food and have not had anything from the book yet. Should be fun.Puppy tax:
I’m going to skip the dark/light soy going forward. I want the colors to pop more, and there’s plenty of umami and salt in stuff like toban jian, miso, fermented bean curd, etc.
#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX. -
good idea. Plenty of fermented funk and salt in all those ingredients.caliking said:
Cute pup!The Cen-Tex Smoker said:
Love me some heat and funk. Looks awesome!caliking said:Friday night= wok night!
kung pao chix over fried rice. Based on a recipe from Adam Liaw, hence the bell peppers and cashews. Added some sweet bean paste (tian mian jiang), and fermented bean curd for some heat + funk.We have a couple of wok cooks lined up for next weekend. The oldest and his GF are coming for the weekend to show off the new grand dog. They love Asian food and have not had anything from the book yet. Should be fun.Puppy tax:
I’m going to skip the dark/light soy going forward. I want the colors to pop more, and there’s plenty of umami and salt in stuff like toban jian, miso, fermented bean curd, etc.
Keepin' It Weird in The ATX FBTX -
I ordered the book today. Y'all have tortured me enough!
I suppose I'll also need to source a wok now..."I've made a note never to piss you two off." - Stike -
That would be helpful in your journey.JohnInCarolina said:I ordered the book today. Y'all have tortured me enough!
I suppose I'll also need to source a wok now...Keepin' It Weird in The ATX FBTX -
Check your garage. That’s where I found one.JohnInCarolina said:I ordered the book today. Y'all have tortured me enough!
I suppose I'll also need to source a wok now...#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX. -
You found a wok in Johns garage?
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LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .
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