I ordered a 12" carbon steel wok (hand-hammered... or almost certainly machine-hammered... you can see the hammer marks inside it), with a handle. My previous wok was a 14" cast iron wok from China (so much lighter than a domestic cast iron wok), but just had loops instead of a handle. I wanted something lighter and easier to flip food in. But now I have two woks.
Washed off the protective oil coating, and went to work seasoning it. It seasoned up really well, stir-fried half of an absurdly large yellow onion in it, then discarded the onion.
Then I made asparagus chicken for dinner. Unfortunately, the price of the asparagus ($1.48/lb) had blinded me to the fact that asparagus this time of the year is basically inedible. Oh well. The wok itself was fantastic, especially since it was like $15 on amazon. Typical 3 tablespoons of salty stuff + 1 tablespoon of sugar for the sauce was right on, as usual (went with 1 tablespoon fish sauce, soy sauce, oyster sauce).
Really like the wok. I need a smaller wok ring, and that seems to be a bit of a problem, but not an insurmountable one.
I ordered a 12" carbon steel wok (hand-hammered... or almost certainly machine-hammered... you can see the hammer marks inside it), with a handle. My previous wok was a 14" cast iron wok from China (so much lighter than a domestic cast iron wok), but just had loops instead of a handle. I wanted something lighter and easier to flip food in. But now I have two woks.
Washed off the protective oil coating, and went to work seasoning it. It seasoned up really well, stir-fried half of an absurdly large yellow onion in it, then discarded the onion.
Then I made asparagus chicken for dinner. Unfortunately, the price of the asparagus ($1.48/lb) had blinded me to the fact that asparagus this time of the year is basically inedible. Oh well. The wok itself was fantastic, especially since it was like $15 on amazon. Typical 3 tablespoons of salty stuff + 1 tablespoon of sugar for the sauce was right on, as usual (went with 1 tablespoon fish sauce, soy sauce, oyster sauce).
Really like the wok. I need a smaller wok ring, and that seems to be a bit of a problem, but not an insurmountable one.
It felt no pain. Also, the other half had been used a coupla days before, and it was getting a bit... dry.
Stir-frying an onion in a freshly seasoned wok is some bit of advice I picked up many years ago. There was a reasonably coherent reason for doing so when I first encountered it, but I've forgotten that reason, I just knew I'd done it in my other woks and did it in this one.
Onion and green onions are pretty much the traditional thing used to season new woks, so yea makes sense.
Reason is mostly that they tend to char up rather nicely, can take a long time to cook, help impart a little flavor, tend not to stick too bad, are usually cheap, etc.
Donovan PuppyfuckerA dagger in the dark isworth a thousand swords in the morningRegistered Userregular
I grilled a couple more steaks tonight, but I forgot to take photos to make another post attempting to join the grilling gentry. They were extremely fucking good, though!
I ordered a 12" carbon steel wok (hand-hammered... or almost certainly machine-hammered... you can see the hammer marks inside it), with a handle.
[snip]
The wok itself was fantastic, especially since it was like $15 on amazon.
Link? Been thinking about getting a wok so I don't have to stir fry stuff in a cast iron skillet or stainless fry pans.
I ordered a 12" carbon steel wok (hand-hammered... or almost certainly machine-hammered... you can see the hammer marks inside it), with a handle.
[snip]
The wok itself was fantastic, especially since it was like $15 on amazon.
Link? Been thinking about getting a wok so I don't have to stir fry stuff in a cast iron skillet or stainless fry pans.
The second picture is my lunch for tomorrow and every remaining day of November.
Your investigation on "Can there be too much macaroni cheese?" will generate some fascinating data
+2
Options
3cl1ps3I will build a labyrinth to house the cheeseRegistered Userregular
We decided to try out making our own eggnog this year. Made a double batch of Alton Brown's aged eggnog which is now happily sitting in the fridge until Christmas time.
It's like 20% ABV. Gonna be a good holiday season.
JedocIn the scupperswith the staggers and jagsRegistered Userregular
Man, I might try that this year. We haven't had real nog at Christmas since my grandma died. So now all we get is grandpa's jar of pickled wieners and baloney cubes.
I honestly wish I was joking about that last bit. He puts them in the jar on New Years Day and keeps them in the back of the fridge until Christmas.
+4
Options
3cl1ps3I will build a labyrinth to house the cheeseRegistered Userregular
Man, I might try that this year. We haven't had real nog at Christmas since my grandma died. So now all we get is grandpa's jar of pickled wieners and baloney cubes.
I honestly wish I was joking about that last bit. He puts them in the jar on New Years Day and keeps them in the back of the fridge until Christmas.
In the spirit of anything once, is it...good? I've had pickled eggs and picked pigs feet so...probably?
0
Options
JedocIn the scupperswith the staggers and jagsRegistered Userregular
Well, I can't really answer that objectively, because I'm not a fan of pickled stuff in general.
But we're a weird giant German Catholic clan, so we've generally got a sample size of between fifty and seventy people at Christmas. And about four of them regularly partake of the Christmas picklemeats, and they're the four most likely to do something out of spite and pride rather than honest enjoyment.
So no. No, statistically speaking, it's not very good at all.
Well, I can't really answer that objectively, because I'm not a fan of pickled stuff in general.
But we're a weird giant German Catholic clan, so we've generally got a sample size of between fifty and seventy people at Christmas. And about four of them regularly partake of the Christmas picklemeats, and they're the four most likely to do something out of spite and pride rather than honest enjoyment.
So no. No, statistically speaking, it's not very good at all.
BUT IT'S A TRADITION! *kicks a goose and bursts into song*
0
Options
Erin The RedThe Name's Erin! Woman, Podcaster, Dungeon Master, IT nerd, Parent, Trans. AMABaton Rouge, LARegistered Userregular
Well, I can't really answer that objectively, because I'm not a fan of pickled stuff in general.
But we're a weird giant German Catholic clan, so we've generally got a sample size of between fifty and seventy people at Christmas. And about four of them regularly partake of the Christmas picklemeats, and they're the four most likely to do something out of spite and pride rather than honest enjoyment.
So no. No, statistically speaking, it's not very good at all.
Last time I made eggnog it was fucking delicious but also inexplicably way stronger than it should have been for its alcohol content. There was maybe a thimbleful of brandy per glass but it still knocked me on my arse for the best part of an hour.
0
Options
lonelyahavaCall me Ahava ~~She/Her~~Move to New ZealandRegistered Userregular
Nice Job! Most people overcook lengua until it's like shredded beef, but you did it right. It's even better as soft little cubes of deliciousness. Next time before dunking them in sauce, I suggest frying them in a hot pan to get the exteriors really crispy, too.
Posts
Washed off the protective oil coating, and went to work seasoning it. It seasoned up really well, stir-fried half of an absurdly large yellow onion in it, then discarded the onion.
Then I made asparagus chicken for dinner. Unfortunately, the price of the asparagus ($1.48/lb) had blinded me to the fact that asparagus this time of the year is basically inedible. Oh well. The wok itself was fantastic, especially since it was like $15 on amazon. Typical 3 tablespoons of salty stuff + 1 tablespoon of sugar for the sauce was right on, as usual (went with 1 tablespoon fish sauce, soy sauce, oyster sauce).
Really like the wok. I need a smaller wok ring, and that seems to be a bit of a problem, but not an insurmountable one.
poor onion
It felt no pain. Also, the other half had been used a coupla days before, and it was getting a bit... dry.
Stir-frying an onion in a freshly seasoned wok is some bit of advice I picked up many years ago. There was a reasonably coherent reason for doing so when I first encountered it, but I've forgotten that reason, I just knew I'd done it in my other woks and did it in this one.
Reason is mostly that they tend to char up rather nicely, can take a long time to cook, help impart a little flavor, tend not to stick too bad, are usually cheap, etc.
Link? Been thinking about getting a wok so I don't have to stir fry stuff in a cast iron skillet or stainless fry pans.
This is the wok I bought.
Democrats Abroad! || Vote From Abroad
I posted in the bad food thread on account of the sugar content!
Your investigation on "Can there be too much macaroni cheese?" will generate some fascinating data
It's like 20% ABV. Gonna be a good holiday season.
I do love eggnog, though.
It's pretty common for the inherently alcoholic ones to include a step where you leave them in the fridge for a month or two. Irish creams, as well.
You can totally make non-alcoholic ones! I think they do have to be cooked but the recipes are out there.
We have that in Norway and call it "eggedosis" . The english name for it is "kogel mogel" according to wikipedia
No cooking required
I honestly wish I was joking about that last bit. He puts them in the jar on New Years Day and keeps them in the back of the fridge until Christmas.
Egg, sugar, nutmeg, some combo of milk and cream.
And a cooked recipe will taste way better.
It wasn't vegan! We really did use egg whites, but I think everything else was non-standard hahaha. It was bizarrely delicious and rich though :P
In the spirit of anything once, is it...good? I've had pickled eggs and picked pigs feet so...probably?
But we're a weird giant German Catholic clan, so we've generally got a sample size of between fifty and seventy people at Christmas. And about four of them regularly partake of the Christmas picklemeats, and they're the four most likely to do something out of spite and pride rather than honest enjoyment.
So no. No, statistically speaking, it's not very good at all.
Third time's the charm!
The very first time I made it I thought pink salt meant Himalayan salt. Nope!
The second batch I made I inadvertently purchased salt pork instead of pork belly. Whoops!
This time I've got all my pigs in a row!
BUT IT'S A TRADITION! *kicks a goose and bursts into song*
I'd eat pickled grandpa weiners.
Wait...
did we? I thought we were out of eggs ... soy milk and coconut cream though, right?
Matzah ball soup it is then.
Just from a box, but still good.
Democrats Abroad! || Vote From Abroad
Nice Job! Most people overcook lengua until it's like shredded beef, but you did it right. It's even better as soft little cubes of deliciousness. Next time before dunking them in sauce, I suggest frying them in a hot pan to get the exteriors really crispy, too.
.... a very expensive sausage stuffer
I am NOT allowed to buy any more food stuff this year! You all need to stop me!
edit: https://www.amazon.com/gp/product/B01LWZ6AEI/ref=oh_aui_detailpage_o00_s00?ie=UTF8&psc=1
and you'd better believe I'm gonna make some breakfast sausage next time pork shoulder goes on sale
Fun fact, you can buy an attachment for that which allows you to make churros as well.