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Thread: Watcha cookin'?

  1. #5926
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    Be 'Merican, put it on a hot dog.

    4 serious.
    Is it radix panax notoginseng? - splat

  2. #5927
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    no
    I didn't believe in reincarnation when I was your age either.

  3. #5928
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    Quote Originally Posted by ~mikey b View Post
    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.
    Is it radix panax notoginseng? - splat

  4. #5929
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    ok you eat that

    I don’t eat hot dogs
    I didn't believe in reincarnation when I was your age either.

  5. #5930
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    Watcha cookin'?

    you can fuck off and eat what you want

    I’ll eat what I want

    not fucking hot dogs
    I didn't believe in reincarnation when I was your age either.

  6. #5931
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    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. Click image for larger version. 

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  7. #5932
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    Quote Originally Posted by ~mikey b View Post
    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.

  8. #5933
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  9. #5934
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    Did that come out of a la choy bag?

    JK, but did it?
    Is it radix panax notoginseng? - splat

  10. #5935
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    Quote Originally Posted by MakersTeleMark View Post
    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.

  11. #5936
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    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.

  12. #5937
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    Quote Originally Posted by The Tortoise View Post
    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.

  13. #5938
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    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

  14. #5939
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    Quote Originally Posted by Meadow Skipper View Post
    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.

  15. #5940
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    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.

  16. #5941
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    Quote Originally Posted by skaredshtles View Post
    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.

  17. #5942
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    A wok requires gas to work properly


    Sent from my iPhone using TGR Forums

  18. #5943
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    Watcha cookin'?

    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.


    Sent from my iPhone using TGR Forums
    If we're gonna wear uniforms, we should all wear somethin' different!

  19. #5944
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    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.

  20. #5945
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    Quote Originally Posted by The Tortoise View Post
    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

  21. #5946
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    Quote Originally Posted by Jong Lafitte View Post
    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...

  22. #5947
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    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.

  23. #5948
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    Quote Originally Posted by Meadow Skipper View Post
    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.

  24. #5949
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  25. #5950
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    Watcha cookin'?

    Quote Originally Posted by Meadow Skipper View Post
    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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