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Thanksgiving Food http://archive.theskyiscrape.com/viewtopic.php?f=30&t=3263 |
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Author: | thodoks [ Wed Nov 28, 2012 6:18 am ] |
Post subject: | Re: Thanksgiving Food |
Doug RR wrote: thodoks wrote: Doug RR wrote: thodoks wrote: doug, describe your wok situation I've had it for probably 25 years...all the flavors are still in it..I only wash it with very hot water and no soap hmmm, i use soap. is that no good? it's fine..it's just something that was told to me many years ago and I've followed the advice..I do the same thing with my favorite cast iron pan would you agree that one particularly attractive feature of wok-cooking is the ease with which one cleans up afterward? |
Author: | cutuphalfdead [ Wed Nov 28, 2012 6:19 am ] |
Post subject: | Re: Thanksgiving Food |
I stir fry you in my wok. |
Author: | Doug RR [ Wed Nov 28, 2012 6:19 am ] |
Post subject: | Re: Thanksgiving Food |
thodoks wrote: Doug RR wrote: thodoks wrote: Doug RR wrote: thodoks wrote: doug, describe your wok situation I've had it for probably 25 years...all the flavors are still in it..I only wash it with very hot water and no soap hmmm, i use soap. is that no good? it's fine..it's just something that was told to me many years ago and I've followed the advice..I do the same thing with my favorite cast iron pan would you agree that one particularly attractive feature of wok-cooking is the ease with which one cleans up afterward? coming from a guy without a dishwasher, yes |
Author: | thodoks [ Wed Nov 28, 2012 6:21 am ] |
Post subject: | Re: Thanksgiving Food |
Doug RR wrote: thodoks wrote: Doug RR wrote: thodoks wrote: Doug RR wrote: thodoks wrote: doug, describe your wok situation I've had it for probably 25 years...all the flavors are still in it..I only wash it with very hot water and no soap hmmm, i use soap. is that no good? it's fine..it's just something that was told to me many years ago and I've followed the advice..I do the same thing with my favorite cast iron pan would you agree that one particularly attractive feature of wok-cooking is the ease with which one cleans up afterward? coming from a guy without a dishwasher, yes wife out of town bro? |
Author: | Doug RR [ Wed Nov 28, 2012 6:22 am ] |
Post subject: | Re: Thanksgiving Food |
thodoks wrote: Doug RR wrote: thodoks wrote: Doug RR wrote: thodoks wrote: Doug RR wrote: thodoks wrote: doug, describe your wok situation I've had it for probably 25 years...all the flavors are still in it..I only wash it with very hot water and no soap hmmm, i use soap. is that no good? it's fine..it's just something that was told to me many years ago and I've followed the advice..I do the same thing with my favorite cast iron pan would you agree that one particularly attractive feature of wok-cooking is the ease with which one cleans up afterward? coming from a guy without a dishwasher, yes wife out of town bro? yep, in Houston actually until tomorrow night |
Author: | thodoks [ Wed Nov 28, 2012 6:23 am ] |
Post subject: | Re: Thanksgiving Food |
Doug RR wrote: thodoks wrote: Doug RR wrote: thodoks wrote: Doug RR wrote: thodoks wrote: Doug RR wrote: thodoks wrote: doug, describe your wok situation I've had it for probably 25 years...all the flavors are still in it..I only wash it with very hot water and no soap hmmm, i use soap. is that no good? it's fine..it's just something that was told to me many years ago and I've followed the advice..I do the same thing with my favorite cast iron pan would you agree that one particularly attractive feature of wok-cooking is the ease with which one cleans up afterward? coming from a guy without a dishwasher, yes wife out of town bro? yep, in Houston actually until tomorrow night the cone star state |
Author: | Doug RR [ Wed Nov 28, 2012 6:26 am ] |
Post subject: | Re: Thanksgiving Food |
thodoks wrote: Doug RR wrote: thodoks wrote: Doug RR wrote: thodoks wrote: Doug RR wrote: thodoks wrote: Doug RR wrote: thodoks wrote: doug, describe your wok situation I've had it for probably 25 years...all the flavors are still in it..I only wash it with very hot water and no soap hmmm, i use soap. is that no good? it's fine..it's just something that was told to me many years ago and I've followed the advice..I do the same thing with my favorite cast iron pan would you agree that one particularly attractive feature of wok-cooking is the ease with which one cleans up afterward? coming from a guy without a dishwasher, yes wife out of town bro? yep, in Houston actually until tomorrow night the cone star state does houston have any streets named Biggio, Berkman, or Bagwell? |
Author: | thodoks [ Wed Nov 28, 2012 6:33 am ] |
Post subject: | Re: Thanksgiving Food |
Doug RR wrote: thodoks wrote: Doug RR wrote: thodoks wrote: Doug RR wrote: thodoks wrote: Doug RR wrote: thodoks wrote: Doug RR wrote: thodoks wrote: doug, describe your wok situation I've had it for probably 25 years...all the flavors are still in it..I only wash it with very hot water and no soap hmmm, i use soap. is that no good? it's fine..it's just something that was told to me many years ago and I've followed the advice..I do the same thing with my favorite cast iron pan would you agree that one particularly attractive feature of wok-cooking is the ease with which one cleans up afterward? coming from a guy without a dishwasher, yes wife out of town bro? yep, in Houston actually until tomorrow night the cone star state does houston have any streets named Biggio, Berkman, or Bagwell? couldn't tell you, but i wouldn't be surprised to discover a kerfeld place or bass avenue |
Author: | Spike [ Wed Nov 28, 2012 2:31 pm ] |
Post subject: | Re: Thanksgiving Food |
Doug RR wrote: I had to google the tea duck for you all: The duck is first marinated for several hours with a rub containing a typical combination of whole or crushed Sichuan pepper, huangjiu or baijiu (fermented or distilled Chinese wine), ginger, garlic, and salt, with much of it rubbed inside the cavity of the duck. For intensity of taste, sometimes the marinade rub is augmented with choujiu, black pepper, tea leaves, and camphor leaves. Following the marination, the duck is quickly blanched in hot water to tighten the skin, and then towel and air dried. This step ensures that the skin of the duck has a crisp texture upon completion. A wok is then prepared for smoking the duck with black tea leaves and camphor twigs and leaves. Following a smoke treatment of approximately 10-15 minutes, the duck is then steamed for another 10 minutes before being deep fried in vegetable oil until its skin is crisp.[2] The duck is consumed wrapped in clam-shaped buns called gebao (割包). [edit] this post left me with a crisp texture upon completion. |
Author: | Orpheus [ Sun Dec 02, 2012 12:49 am ] |
Post subject: | Re: Thanksgiving Food |
Peking duck is probably my favorite food on planet earth. |
Author: | corduroy_blazer [ Sat Dec 08, 2012 5:11 am ] |
Post subject: | Re: Thanksgiving Food |
Heh, I ate at a vegan restaurant. |
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