Unicorn

When I made my own I read somewhere that what we call cinnamon in NA is actually cassia. Cinnamon is something slightly different in Europe apparently. Anyways, I did 1:1 for everything and it turned out great, although I didn't use Szechuan peppercorns. If you can get ground star anise do it. I ground my own and the kitchen smelled like a licorice factory for weeks.

Hmm, that certainly looks like it would be quick to bake. I think you are right, wiki says that it is abundant off the coast of BC which is where I'm at. So I guess it is not a traditional Chinese dish, fish wise that is. Thanks Peter!

I saw on a menu recently "Baked Silverfish with Egg". Unfortunately I didn't get a chance to go to that restaurant, and have since left the city. The restaurant servs all kinds of interesting stuff, Deep Fried Whole Squab, Geoduck, Maw etc. along with the usual congee and seafood fare. The only thing is, I don't even know what Silverfish is! The only actual fish I can find by that name lives in the antarctic and I doubt that is the one. Anyone know anything about this dish, or even a recipe?

Would you guys recommend a little burner like this? Burner I just don't really want to have to go outside to cook, it rains a lot here. Surprisingly, my wok has returned to normal when I was cooking with it today. I really don't know what was going on with it, but I guess I will switch to flame anyways. Thanks.

Hi, thanks for the reply. An example is very helpful. My wok is not sticky at all, it is just little bit textured, almost like it has been sand blasted. I was under the assumption that properly seasoned woks are supposed to be black as night. Is this not true?

I'm having some troubles with my wok and I was wondering if maybe some of you guys could offer a little insight. It's a 12" flat bottom wok that I use to cook on an electric stove top, I'm not sure what kind of metal it is made from, but it has little ridges on the underside. Anyways, I season it regularly with expensive peanut oil and have never had a problem with it. But over the last week or two it has been losing it's non stick. Fried rice has been sticking to the bottom in huge quantities, noodles in broth have been sticking and even pot stickers and vegetables. Sure, rice and noodles stick a little anyways, but the amount that sticks now is just ridiculous! I am not doing anything differently, and I'm cooking over high heat, using the same oil as normal and stirring everything like I normally would. It's just when I put things in after the oil it sticks right away to the bottom of the wok. I have seasoned the wok in an attempt to restore it, but oddly enough when I put the cold oil into my hot wok it smoked and then burst into flames as I was swirling it around. And this is with the same oil I have used for ages, Knife Brand Peanut Oil. Not recycled oil, fresh from the jug. What could it be that I'm doing wrong? I take care of it very well, but for some reason it is mad with me. It's only a year and a half old, and it's the first cooking vessel I ever got. What can I do? Thanks, this forum is great. My wok