|
Post by kadaj on May 1, 2006 10:48:09 GMT -5
People who eat out 9/10ths of the time have gormet kitchens all the time. lol What if it's like supersize me, where they eat what macdonalds calls "food", then they go and develop liver problems. It depends on what they're eating when they're eating out. I hear that in Japan, the macdonalds restaurants , the rice that they serve tastes like rubber.
|
|
|
Post by allezcuisine on May 1, 2006 11:12:40 GMT -5
I never eat fast food. "Minus 10 years from your life, please drive up." LOL..
|
|
|
Post by sheeperful on Dec 9, 2006 21:51:06 GMT -5
so who would you all cook for if you could play chef for a day? what would u want to cook that you cant make in your own kitchen?
|
|
|
Post by herringchoker on Dec 10, 2006 17:12:53 GMT -5
Welcome, sheeperful! I have to say that I'm personally not particularly adventurous when it comes to cooking. However, if there was one dish I could cook that I can't make at home, it would be some sort of seafood or fish dish (hubby is allergic, so I can't make it at home).
|
|
|
Post by mickster on Dec 10, 2006 19:02:01 GMT -5
I would love to make an awesome lobster dinner but I haven't a clue how to.
|
|
|
Post by allezcuisine on Dec 12, 2006 10:56:56 GMT -5
I would love to make an awesome lobster dinner but I haven't a clue how to. Same here. Lobster is not my forte.
|
|
|
Post by ironchefcanadian on Dec 12, 2006 11:08:49 GMT -5
Right now I'm trying to master the "stir-fry toss." Trying to overcome my fear of spillage whenever I make fried rice.
|
|
|
Post by Arrianna on Dec 12, 2006 14:00:58 GMT -5
Right now I'm just trying to season a new wok..... I'm ready to pull out some steel wool and start over again. The bloody seasoning just won't take.
... but I agree lobster would be cool to learn. It costs to much to experiment with.
|
|
|
Post by ironchefcanadian on Dec 12, 2006 14:46:21 GMT -5
Are you using a carbon-steel wok? Gas burner?
|
|
|
Post by Arrianna on Dec 12, 2006 19:13:21 GMT -5
The wok is steel, I don't know if it's carbon, proabably with the flavor O.o . It's good and heavy as well. I'm guessing that that coating that the factory puts on it hasn't come off completely yet and it's getting in the way.
I don't have gas but that wasn't a problem with the wok I have that didn't come with a coating. It seasons beautifully. (I have three.)
|
|
|
Post by ironchefcanadian on Dec 12, 2006 19:19:36 GMT -5
It could also be that the weight distribution in the steel of the wok is uneven. Generally you need SOS pads to remove the factory coating; once that's done you could try stir-frying some green onions and sliced unpeeled ginger in it, in order to start up the seasoning process.
|
|
|
Post by Arrianna on Dec 12, 2006 19:34:58 GMT -5
SOS pads? I'll need to go buy some.
*mutter* I've spent more time on this.....
|
|
|
Post by ironchefcanadian on Dec 13, 2006 10:12:34 GMT -5
I'm intrigued by the idea that you have three woks.
I only have one at the moment. Carbon-steel spun flat-bottom with wood handle and wood-wrapped loop. Seasoning's okay but the metal's a little wobbly, so I'm thinking of replacing it with a hand-hammered carbon steel one if I can find a 14-incher.
|
|
|
Post by reaperg on Dec 13, 2006 10:24:22 GMT -5
How do I Iron Chef?
I just go through my cookbooks on my days off. I'm doing Isaac Hayes's (of all people) right now. I did my three Japanese books (Nobu, Kandagawa and Kobayashi) and I still have a bunch to go that'll take me a few years to get to.
Since my parents are simple, unadventurous types, and Dad doesn't like seafood to boot, I usually eat these things all by myself. More for me, though!
|
|
|
Post by Arrianna on Dec 13, 2006 10:33:06 GMT -5
Actually I have 4 but I can't use one at the moment because it's not a flat bottom and I have an electric stove. I bought the first one when I had gas. It's a beautifully seasoned 14 " hand formed wok. *sniff* I miss it.
That's why I bought the next two. They're flat bottomed 12" pans I found on clearance. The Fry Wok with one handle is hammered and the other with the two wood handles is spun. They both handle great but I'm having the same trouble seasoning the spun one where as the hammered one didn't come coated and has taken the seasoning great.
The reson I picked up the third is because the others are only 12" and I found a 14" one for only $1 at the Deseret Industries. It looked like someone who didn't know what they were doing had bought this gorgeous wok, maybe used it once, and then put it through the dishwasher. A little TLC and it looks great... except for not being able to get it to take the seasoning. My guess is they didn't follow instructions and remove the coating either. *mumble* The dishwasher!
|
|