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I’m more impressed that you managed to not use it for a year. I go through at least two of the big packages in that much time easily. Don’t eat that stuff, but go buy more and make something right away. It’s flavor that just doesn’t quit.
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May 20, 2023 03:51
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Haha my diet tends to wax and wane in cycles of what sort of food I'm into.
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May 20, 2023 04:10
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I bought a 14" round bottomed Wok for use with a gas burner (bought separately), says made in China so score one for authenticity. It's real thin metal (carbon steel) so I can flex the wok quite a bit, more than I am used to, but I guess that's actually correct for a wook, they're supposed to be thin so they warm up fast and so you can have hotter and cooler areas of the Wok. I wish it had come with a handle on the opposite end of the pan though. Doing a bead on the edge would really stiffen it up as well. Might do it myself. His Divine Shadow fucked around with this message at 09:49 on May 23, 2023 |
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May 23, 2023 09:47
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Wonton posted:Next time finish all your food so you won’t have to deal with left overs The whole point of food is to have leftovers IMO. We almost never make food without having leftovers, that's how I get lunch for work.
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May 23, 2023 09:52
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May 23, 2023 09:53
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Fine whatever.
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May 23, 2023 10:01
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His Divine Shadow posted:The whole point of food is to have leftovers IMO. We almost never make food without having leftovers, that's how I get lunch for work. Outside of fried rice most of the stuff I cook in my wok would be overcrowded and wouldn't cook properly if I made multiple servings at the same time so I almost never have leftovers. I'm not heartbroken cause stuff like pad see ew and pad Thai don't hold up amazingly the next day
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May 23, 2023 13:28
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I went through four cannisters of butan in two days (mostly because of seasoning and then needing to reseason the work), is there an adaptor to make the gas burner work with a larger tank?
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May 23, 2023 20:39
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Wowporn posted:Outside of fried rice most of the stuff I cook in my wok would be overcrowded and wouldn't cook properly if I made multiple servings at the same time so I almost never have leftovers. I'm not heartbroken cause stuff like pad see ew and pad Thai don't hold up amazingly the next day We always have to cook for four people so any kind of food that can't be made in large quantities tends to not get made at our place. Just the logistics of family life.
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May 24, 2023 08:22
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Raenir Salazar posted:I went through four cannisters of butan in two days (mostly because of seasoning and then needing to reseason the work), is there an adaptor to make the gas burner work with a larger tank? I don't know the answer to your question but that's precisely why I ordered a ring burner with a gas hose connection so I can connect it to my big propane tank for the grill. Rated for 25,500 BTUs in america units.
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May 24, 2023 08:23
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Raenir Salazar posted:I went through four cannisters of butan in two days (mostly because of seasoning and then needing to reseason the work), is there an adaptor to make the gas burner work with a larger tank? There are adapters, but I don't think butane and propane are kept at the same pressure and you may need a regulator to control flame size as well. ymmv, and try it outside.
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May 24, 2023 08:54
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His Divine Shadow posted:The whole point of food is to have leftovers IMO. We almost never make food without having leftovers, that's how I get lunch for work. Ditto. I never understood why I got a D on that one assignment in home ec back in high school for saying this very thing. Though, admittedly, it has been a good twenty years removed, and I don't think anyone was expecting the economy to go the way it did.
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May 24, 2023 08:58
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Tried my hand at stir frying today. Things might look wet because I hosed everything down due to pollen. Works well enough, has some of the same issues that others mentioned with these western style burners. But I planned to not use this solely with a wok, works fine to me! The b ig issue was wind, I live in a windy place and it's such a PITA. I could tell when the wind picked up that most of the heat never hit the pan, just went into the air.  I dunno I fried everything separately, blanched the broccolis first. Then I threw everything together anyway with some sauce. 
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May 25, 2023 17:54
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His Divine Shadow posted:Tried my hand at stir frying today. Things might look wet because I hosed everything down due to pollen. Looks like fun and a decent setup. In the past I've just stacked up small bricks as a fire break. Works better than nothing at all and keeps the flame where you want it better.
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May 25, 2023 18:52
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JFC I just remembered I had an order from The Wok Shop that was never fulfilled. I've heard nothing from those people. That order will be a year old come June 10th.
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May 28, 2023 23:15
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I really like what pork brings to mapo tofu, don't really like beef but it'll do in a pinch. My question is, what could I sub that's vegetarian when making mapo for my mother? I don't like strong mushrooms. Skip altogether or does anyone have a good substitute they'd recommend?
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May 29, 2023 02:21
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That Old Ganon posted:JFC I just remembered I had an order from The Wok Shop that was never fulfilled. I've heard nothing from those people. That seems unusual. They corresponded with me about four times when I bought a cutting board from them and it was delayed by a couple weeks.
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May 29, 2023 03:09
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Ranter posted:I really like what pork brings to mapo tofu, don't really like beef but it'll do in a pinch. Tvp works fairly ok here, but you'll want to finely dice some king oysters or something in there too for the umami factor.
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May 29, 2023 03:52
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Maybe too obvious, but I’ve found beyond meat crumbles to work really well myself
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May 29, 2023 04:59
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Ranter posted:I really like what pork brings to mapo tofu, don't really like beef but it'll do in a pinch. Probably sacrilege but I say corn, little granules that can scoop up the spices, actually roast them extra crispy with coated cumin like Chinese bbq, then separate it and then cook with mapo tofu and sauce. Or be extra heathen and use canned frozen corn
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May 29, 2023 13:25
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That Old Ganon posted:JFC I just remembered I had an order from The Wok Shop that was never fulfilled. I've heard nothing from those people. Yeah I'd just bug them. My order was only like a month or two late, but it did arrive so they're clearly a legitimate business. I think it's just a shop that does orders on the side so you probably got dropped accidentally.
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May 29, 2023 14:37
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I just realized I can make those deep fried breaded pork burger things I see in Japanese cuisine with my wok now 
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May 29, 2023 15:08
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Wonton posted:Probably sacrilege but I say corn, little granules that can scoop up the spices, actually roast them extra crispy with coated cumin like Chinese bbq, then separate it and then cook with mapo tofu and sauce. I'd say assorted mushrooms work better.
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May 29, 2023 17:43
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Ranter posted:I really like what pork brings to mapo tofu, don't really like beef but it'll do in a pinch. HERESY INCOMING: I actually really like Beyond or Impossible for this. We use a quarter of a block in a batch of mapo tofu and they both bring that savory meatiness and texture. Beyond is much more obviously not meat, but still great. They LOVE to stick though, so either use an impeccably seasoned wok, or be lazy like me and just precook a bunch in a nonstick skillet with a little oil, and freeze in portions.
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May 29, 2023 18:34
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I bought a big steel triple decker steamer since my second bamboo steamer set fell apart on me and now I'm steaming all the things.
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May 29, 2023 19:44
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Doom Rooster posted:HERESY INCOMING: two words: non stick wok
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May 30, 2023 05:29
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I previously asked about doubanjiang and was warned off using the LKK stuff that I'd always got. Being limited to what I can get locally, I got this: Is this the right thing? Without the word written on it I wasn't sure.
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Jun 1, 2023 11:47
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Yeah I think that says pixian douban
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Jun 1, 2023 12:09
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Yeah it's hard to read that handwriting font but I'm pretty sure it is. Haven't seen that brand before but there are a shitload of different kinds.
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Jun 1, 2023 16:16
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Yes it says pixian douban
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Jun 3, 2023 03:40
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Thank you most kindly. I'll be interested to taste the difference.
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Jun 3, 2023 06:27
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I moved and my new place has an induction stovetop. People told me I could never cook Chinese food cuz electric can’t get hot enough but holy gently caress this thing gets so hot so fast it owns
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Jun 5, 2023 15:25
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My impression was that having a hot stove/flame is nice to have but ultimately your technique counts for more?
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Jun 5, 2023 15:34
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Ailumao posted:I moved and my new place has an induction stovetop. People told me I could never cook Chinese food cuz electric can’t get hot enough but holy gently caress this thing gets so hot so fast it owns don't believe the lies from the Big Gas Lobby
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Jun 6, 2023 01:42
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Countdown to traditional Chinese gas burners are outside where your family is not inhaling wok hei toxins
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Jun 6, 2023 04:54
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aint nothing traditional about gas burners. a traditional chinese burner is wood fired, probably in a separate kitchen building detached from the main house or sometimes in a semi-outside area
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Jun 6, 2023 04:57
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Shades of Abuela's comal. Which reminds me that Mexican/Chinese fusion is suuuuper good.
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Jun 6, 2023 05:00
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I've always really wanted to try that. A place opened up near me that does a few Indian Chinese things and they're great.
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Jun 6, 2023 05:45
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So what is it about Mexican food and Chinese food that goes well together? I knew my favorite noodle joint was popular with Latinos, to the point that the Teochew/Vietnamese waitstaff also speaks enough Spanish to take orders, but never really considered why.
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Jun 6, 2023 09:38
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Why does any fusion work well? Flavors be mixin' 'n flavorin' There's a place near me that does chicken 65 in gravy with 'schezwan' noodles, and paneer in indian-style mapo, all described as 'very spicy'. It's ridiculously good, and fuckin' spicy. Spicier than anything I've had in an 'authentic' sichuan restaurant here but I think I get the white-boy specials if I'm in-person  But the 2 'Indian Chinese' places I've been to thus far haven't made use of mala.Mexican Chinese sounds loving dope what are some quintessential dishes / spice mixes?
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Jun 6, 2023 10:23
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