cipher said:If you can squeeze one of these into your kitchen then you're all set. ...
Cipher, that IS the size of my kitchen.
cipher said:If you can squeeze one of these into your kitchen then you're all set. ...
Chopstix said:LOL Mish! I was still trying to figure out what that thing was. Looked like the inside of my cellphone case for all I know...
Chopstix said:Thanks. That's new to me. My grandparents were migrants from Fujian province, and so were almost all of the Chinese migrants in the country where I grew up. While fish sauce was abundant locally (called patis), you'll never find it in a Chinese kitchen or Chinese food supply store. I'm not even aware of a Chinese term for fish sauce. I do know the chinese term for soy sauce and most other common ingredients though.
buckytom said:be careful using the heat ring on a home stove top. the heat does build up nicely under the wok, and inside the ring, but the stove top is not intended to handle that kind of temperature. it can discolor, and even cause the paint to crack and chip off around the burners.
i'm tellin ya, the wok is only a small part of the battle. as ic said a few pages back, if your sauce is wrong, no hot wok will make it taste good.
buckytom said:mish, i wasn't referring to packets of duck and soy sauce (i agree they're not very good), but rather ordering your entire entree steamed, with the sauce that the dish would have been served in on the side for dipping, such as garlic sauce, kung pao sauce, or even oyster sauce.
my friends started doing this years ago to save calories, and i eventually adopted the idea, for health reasons initially. one time when i was making a stir fry at home, i was out of jarred hoisin sauce, but i had leftover garlic sauce from takeout, so i used that, and no one could tell if it was take out or homemade.
like you said, a decently hot wok with good oil, so long as it's not over crowded, will stir fry almost as well as a restaurant's wok.
mish said:Listen up folks, get rid of em from the fridge where they're all piling up. They are old and useless. Those mustard and ketchup packets, give them up too. Do they even have an expiration date? How 'bout those mayo, relish and tartar sauce packets, hmmm.
buckytom said:the last time i left a small supermarket shopping bag full...