bobmac

Thanks, all. I guess I might as well just buy Spanish or red onions if I'm gonna soak 'em.

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.

Thanks. But aren't the so-called sweet onions supposed to eliminate the need for that?

Raw.

More often than not I find these aren't all that sweet. Any comments, recommendations? Thanks

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.

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?

Anyone have the original?

Thanks to all.

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?

Thanks.

Beuller? Beuller? Beuller? Anyone?

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?

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.

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.