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  1. On a related note, does it seem as if out of every pack pf drumsticks, a few always have broken bones? Whats worse, at least for me since I skin the chicken, is that a lot of them have this disgusting looking bruised area near the ankle that frankly brings to my mind cancer or some kind of disease. The flesh in this area is usually not pink but kind of clear and there's gel like stuff on it. Usually out of a pack of 14-16 drumsticks, I get 6-7 relatively unblemished ones. To think that most people don't skin their chicken and so are eating that gross stuff. Yuk....
  2. I don't have a formal recipe. But this dish should be very simple. Marinate the chicken wings with some light soy sauce. About 0.5 to 1 tsp per wing. Marinate for an hour or so. If you can, place the wings over a rack or something to hang them dry. Better: chain them up and set on a small fan to blow on them, so that the skin will dry up to the touch (before frying). Use frying oil, high heat, 400F or so... deep-fry the chicken wings until golden brown. Remove. To make the seasoning: Use a different pan or wok (or remove the frying oil and clean the wok), use only a little bit of cooking oil, high heat... fry up some minced garlic and sliced chili. Then add some salt and ground Sichuan peppercorns (best -dry-roast them first then grind them). Stir the mixture well. Then return the chicken wings so that they will coat on the "salt and pepper" seasoning. Done. ← hzrt8w, In the early 80's we used to go feast on wings from a chinese restaurant in Marietta GA. What set their wings apart was that there was no breading to speak of, just a very thin but very tasty (spicy/savory) coating of some kind, which had bits of crispy ginger and scallion pieces stuck on. That place has long been gone and I haven't found any other chinese place that comes close. I've tried to recreate that experience by trying different batters, but have had no luck. I think the wings were probably marinated for a while before being coated, but can't say for sure. Any suggestions? Thanks.
  3. Pani Poori is really an amazing thing. The poori breaks in the mouth and the flavors and textures literally explode on the tongue. If done right, the sensation experienced is one that we call jug-mug (roughly akin to tingling but in a good way) and is an absolutely addicting one. It is not unheard of for some to wolf down twenty or more in a single binge....ahem....
  4. Yes that was me! I am looking forward to it... thanks.
  5. Great job describing the different nam phrik recipes. I just wish you could've had one for nam prik pao as well, or is that not part of the family?
  6. Hzrt8w, This is probably rather idiotic, but can this be done with parts rather than whole chickens? I picked up a whole big 12lb pack of thighs at Costco thinking that they were the boneless/skinless ones that I buy there all the time. I don't know how to properly bone thighs.... and so must find some way to use them up.
  7. Ah Leung, Which burner did you end up buying?
  8. ^^^ It may have been soy sauce... but the color of this curry powder is itself a much darker brown than other brands that I've seen next to it on the shelves at the local oriental markets... Hope the next pictorial will be of the curry beef or chicken!!
  9. Thank you so much, hzrt8w! Finally a recipe for curry chicken that I think will lead me to my personal favorite version of the dish! There used to be a Chinese restaurant in Marietta, Ga called "Happy Family" and their Curry Chicken was to die for. No potatoes there, just lots of bell peppers and onions and water chestnuts and bamboo shoots. No breast meat either, just lots of cubed thigh meat! I know they used Javin brand curry powder...but always wondered how they made the dish. I experimented with the powder at home but never even came close. The sauce was dark dark brown, not the typical yellowish stuff you find most places.
  10. dejah, I just place the two-ring burner on my Bayou Classics SQ14... It is very stable and sturdy and the wok sits on the little projections that are on the inner ring of the two-ring burner. It works great. The only problem, as I stated before, is that the sides of the wok get really hot, more so than the bottom. I have been looking at wok burners at the Chinese restaurant equipment suppliers in Atlanta... now those things with the multi-angled jets, seem to be the "holy grail" of wok burners... very drool worthy. Oddly I can't find any of them (Chinese rest. equip. suppliers) on the web.
  11. Hello all, I have been following this thread with interest... I have the same burner that is in the very first picture in this thread, and it seems to get plenty hot. However, I thing it is rated at no more than 50,000 BTUs and the problem with mine is that the outer ring produces most of the heat and so the bottom of the wok which should get the most heat gets much less, and the sides get hotter than the bottom. What do you folks think of the burners on this site? BAYOU CLASSIC There's one burner that is rated at 210,000 btu's....!!! for only $60.00
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