
bobmac
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Thanks, all. I guess I might as well just buy Spanish or red onions if I'm gonna soak 'em.
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Nakji, I think that's it. This afternoon the local produce manager told me when the get soft at the top they lose their sweetness.
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Thanks. But aren't the so-called sweet onions supposed to eliminate the need for that?
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More often than not I find these aren't all that sweet. Any comments, recommendations? Thanks
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The water percentage is 113.5. I measured by both weight and volume, although I know my scale is off a bit. The yeast -- 3/8 of a teaspoon -- was supposed to weigh 1.2 grams and my scaled did not detect it. Also, my scale doesn't do fractions of grams.
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I've tried a couple of times to make a high hydration bread using a Braun mixer with a dough hook. I get something that resembles pancake batter. Since in both cases the recipe refered to the speed on a Kitchenaid, could it be that the Braun is faster or slower? Anybody else using one?
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Anyone have the original?
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I've never tried this and it really appeals to me, but I'm conerned about the old rule about half-cooking things. Do you need to use velveted meat immediately in a stir fry to prevent this?
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Beuller? Beuller? Beuller? Anyone?
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I have used Hung Lu for a long time (my instructor was a fan of Oriental Mascot brand) , but recently notice recipes specifying Shaoxing. Does it matter? Also, does anyone know a mail-order source for Sichuan pickled vegetables? My local Asian market never seems to have them. If I make my own do they keep indefintely?
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Thanks, C. sapidus, I've ordered one from Wok Shop. Nice Maryland user name, by the way. I guess if I used one of those real heavy babies, I'd have to wok like a man.
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Thanks. I feared it would be kind of heavy, but it was recommended by a Chinese-American who traveled extensively in China and apprenticed herself in several kitchens, so I figured she was on to something. Good read, by the way, "Serve the People: A Stir-Fried Journey Through China" by Jen Lin-Liu.