Watcha cookin'?

[MakersTeleMark]

Be 'Merican, put it on a hot dog.

4 serious.

[~mikey b]

no

[MakersTeleMark]

no

yes yes

Kimchi dogs are one of the best things I've ever had.

A little spicy asian mustard, then top that thing with the chi.

[~mikey b]

ok you eat that

I don’t eat hot dogs

[~mikey b]

you can fuck off and eat what you want

I’ll eat what I want

not fucking hot dogs

[abraham]

Kimchi jiigae is the shit.
White kimchi is pretty good too. Too often I just eat it from the jar as a snack. Got a crock going that I should sample soon, should be pretty spicy this time.

The squash above was turned into seared 3mm wedges. Then gnocchis with sage and garlic butter. Forgot to take pics other than this one. Might be my new favorite squash.

[Thaleia]

you can fuck off and eat what you want

I’ll eat what I want

not fucking hot dogs

The wife puts it on pizza. I love the stuff put that's a bit much for me.

[Meadow Skipper]

Stir fry

[MakersTeleMark]

Did that come out of a la choy bag?

JK, but did it?

[Meadow Skipper]

Did that come out of a la choy bag?

JK, but did it?

Heh. Nope, every bit was fresh, cut up by us. No bags involved. Pretty nice.

[The Tortoise]

Have you tried hitting the pan with a kitchen torch while you're stir frying? It adds a nice smoky flavor that you typically get with woks in commercial kitchens.

[Meadow Skipper]

Have you tried hitting the pan with a kitchen torch while you're stir frying? It adds a nice smoky flavor that you typically get with woks in commercial kitchens.

Hmm, I might try that.

[The Tortoise]

J. Kenji Lopez-Alt is where I learned the trick.

Here's a good article on it - https://www.seriouseats.com/hei-now-...frying-at-home

[skaredshtles]

Heh. Nope, every bit was fresh, cut up by us. No bags involved. Pretty nice.

It appears "wok" should be on someone's Christmas list.

[The Tortoise]

I'd love a wok, but we have an induction stove. It seems to me you can't really take advantage of the benefits of a wok using induction. I just stir fry in a carbon steel pan.

[Meadow Skipper]

It appears "wok" should be on someone's Christmas list.

You’re probably right. That was at TWIS’s (The Woman I’m Seeing) house. She could use a little help in the cooking gear department.

[MagnificentUnicorn]

A wok requires gas to work properly


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[Jong Lafitte]

It’s a lousy carpenter who blames the tools.

Correct temp > correct pan

But yeah those generic non stick skillets are kinda teh suckz. Mostly cuz they don’t hold heat like they ought.


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[dunfree]

The necessary temp for a wok to get a “wok hei” stir fry will kill many nonstick coatings. Carbon wok, gas, wok ring, and a good hood.

[skaredshtles]

I'd love a wok, but we have an induction stove. It seems to me you can't really take advantage of the benefits of a wok using induction. I just stir fry in a carbon steel pan.

I have a flat-bottomed carbon steel wok for our induction stove. Works fine... though I *believe* to really take advantage of a wok you need a proper jet engine gas-burner. Some day I will have one.

https://smile.amazon.com/King-Kooker...s%2C253&sr=8-3

[skaredshtles]

It’s a lousy carpenter who blames the tools.

Correct temp > correct pan

But yeah those generic non stick skillets are kinda teh suckz. Mostly cuz they don’t hold heat like they ought.

Also - doing a stir-fry with low sides like that really sucks, from a functional perspective...

[Meadow Skipper]

Hey, that’s a steel All Clad pan in the picture. It worked fine - crisp veggies, ginger and garlic infused pork.

I’m interested in that torch thing, gonna have to try it.

I used the two handed toss method to compensate for the low sides.

[skaredshtles]

Hey, that’s a steel All Clad pan in the picture. It worked fine - crisp veggies, ginger and garlic infused pork.

I’m interested in that torch thing, gonna have to try it.

I used the two handed toss method to compensate for the low sides.

You're a more talented cook than I am - I would have ended up with all kinds of shit all over the stove with that pan. I'm a hack. In nearly every endeavor.

[Meadow Skipper]

[Jong Lafitte]

Hey, that’s a steel All Clad pan in the picture. It worked fine - crisp veggies, ginger and garlic infused pork.

I’m interested in that torch thing, gonna have to try it.

I used the two handed toss method to compensate for the low sides.

Ha! So I was wrong about the non stick bit but I stand by correct temp > correct pan part.

I just felt like pointing that out. Ya know, the obvious. Lol.

Rock on Skipper looks delicious!


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