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I'm excited, as the CSA I just joined is renting out an old Chinese restuarant with a kitchen that is still fully intact. They'll be using it as a distribution point, and for cooking classes, but the lady that runs the whole thing says there's a probably 25' long stove with wok burner after wok burner. Maybe I'll get a chance to
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May 1, 2011 22:25
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indoflaven posted:I realized today there is just no reason for me to make some stuff myself. There is no way I could make a huge mound of chicken/shrimp/pork lo mein for $7. I feel like this about my favorite thai dish, som tum, the green papaya salad. The dressing for it seems to a gigantic pain in the rear end to put together, in terms of finding ingredients, and I can get a good sized plate of it from the place down the street for $6.
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May 7, 2011 05:19
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I just took a couple of classes from a little old taiwanese lady, she taught us about steamed rice noodle roles and the folded buns with delicious pork/etc in them. This has gotten me very interested in all the steamed Chinese foods, dim sum things, etc that I could reasonably do. I'm been looking for an excuse to buy one of these: https://www.cuisinart.com/products/toaster_ovens/cso-300.html Dealing with a stovetop steamer seems like a massive pain in the rear end, and being able to steam/heat in a combi oven sounds like it would be pretty much perfect for being able to mess around with doing steamed stuff without the hassle/space of a stovetop steamer. Does this make any sense? Has anyone here done things like steamed buns in a combi oven vs a regular steamer?
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Mar 16, 2015 01:36
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