rotuts

nice you will enjoy this book cheers remember : thin thin thin 2tsp might be thin etc but it might not be TTTTTT

Im a gib fan of Grace Young 1 Ive seen the ginger scallion before , maybe from https://www.amazon.com/Breath-Wok-Grace-Young/dp/0743238273/ref=sr_1_1?dchild=1&keywords=the+breath+of+the+wok&qid=1633544310&sr=8-1 might fine book , but im not sure what the ginger // scallions do but Im betting its be done a try-zillion time in China Thin Thin Thin Thin is your CoPilot. thicker then TTTT will not polymerize easIly and just burn off . and last for ' some time ' take your time , and TTTTTTY. enjoy ! very interring the handle comes off Nice hope the ' stem ' is OK dont oil that just guessing enjoy even more !

thank you for the zoom link. works for me . very interesting , although Ive only seen a few minutes of the file . plan to save it for later.

@johnnyd my few cents : you do not want to scratch the steel , while removing the ' Shipping film ' however , you can fix that up by using the finest wet/dry sandpaper you have im not sure of ' pores ' , but it sounds good ! you can do the whole wok in an over , top and bottom , at the same time just wrap the wood parts w w very wet small towel or clean rag so it does not burn I like flax , if its been kept in a refrigerator or is not too old. if its old , it may have slowly polymerized . it will be ' gunk-ey ' rather than free flowing. the key is to use very very very little oil in each application . the thinner the better , you will just do more coats. 6 might be fine as you will be adding coats as you use the wok for cooking. I can't address if there is a difference for the first coat on hot hot steel or on cold steel then right into the hot hot oven. if you have a weber , might be better to do outside. thin thin thin coats are what you want. congratulations Im sure you are going to enjoy your results

@Annie_H your SC's look fabulous Im a huge fan of croquettes . esp Turkey croquettes after thanksgiving esp. quality Ham and thick WhiteSauce etc. love the idea of ShreddedSalad , new to me. Kudos your way.

i wonder if Tj's makes anything at all . they don't make Nuts , Cheese , Wine they contract out Id think. sometimes they ' buy out ' the entire stock of something if they think it would sell well at the given price . a zillion years ago in CA , where TJ's sells wine , beer , and liquor I was going to buy a bottle of GranMariner the check out clerk pointed out a very very large display of an orange liquor , from FR that had a completely different bottle shape and was about 1/2 the price he said it was very good I tried it and it was very very good. since i didn't by the original GM , I did not taste them side by side went back to buy a few more bottles came back a day or so later for a few more all gone , and that was that.

this might only interest me ; is a distributors profit different for a large ( say Total Wine ) outlet than smaller individual bar/restaurant outlets ? given ' tight ' supply supply should move where profit is higher possibly including total volume / vendor.

I prefer the lower , second pizza remind me of Pepe's when the pizzas were outstanding to me none ever round.

Ive sometimes check TotalWine ( my local ) out of curiosity. its a very large liquor / wine / beer / and yes ,cigar store. currently Chartreuse ( green ) 750 cc is out of stock locally yellow and smaller 350 cc green in stock. 750 is available at another store in my state.

if the beans are ' older ' pre-soak , and drain might help

@JoNorvelleWalker there is Printing Money , and printing money. MC, MC@H, MCB and MCP is one of the above. not the same as https://robinhood.com/us/en/ which avoids printing altogether e-money but only for the Owners , not the Riff and Raff.

interesting article : https://www.buzzfeed.com/hannahloewentheil/trader-joes-knock-offs-versus-brand-name-products

@Duvel crusty bread ?

I have a 10 cup National // ( Panasonic ) I've had it for so long I can't remember. I got it for steel cut oats but I wanted to cook them w milk and not have to fiddle and fiddle on the stove. works perfectly . wy 10 cup ? ( these are smaller than USA cups ) plenty of room for mix-ins after the rice is cooked. Ive never mixed in w steel cut oats I mix in dried cranberries a little more milk if needed when taking the cooked oatmeal out of the fridge. and micro'ing butter of course .....

@Paul Bacino never heard of Swordfish Cap looks delicous https://www.starchefs.com/cook/savory/juicy-fatty-pork-of-sea-swordfish-ribs

@liamsaunt Thank you for taking us along. Outstabdibg( looking ) food esp. the Fried Stuff . I don't fry @home . so i focus on that , if its excellent and let others do the cleanup.

@Duvel " the popular Japanese “ebi mayo” pizza: Shrimp, kewpie mayo and sweet corn " wow. w/o conscious consent Ill be thinking about this over night , Im sure. I have no further thoughts one way or another. just now. its good to know , however, that no sausage(s) esp Weißwurst was sacrificed in hopes of an improvement.

@Shelby start when you have the time to enjoy it. my canned pear ' medley ' w a splash of granM is comfortable in my freezer I did a semi-thaw in the lower Kelvinator a it was not level but now it is. Soon , Im sure : local results.

@weinoo Too many. this is not about ' cost ' but investment ( non-mometary ) it what your read , and learn from a Book. from the local library would be best that might not happen soon.

@lemniscate excellent ideas. the pot itself will get hot , in the iP at LP and HP . I picked as an idea , LP , until it gets to LP and then , a '' certain time ' release to get enough heat into the pot so when removing a gentil stir will get the contents at the right temp intersting , for iP'd stuff !

what a shame. Pepe's was the spot for me . period : bacon , and white clam ( two pizza's )

@weinoo ' Gentle heat for reheating is more likely to preserve taste ' I agree with this , but wonder if it pertains more to conventional style braising. the same Rx cooked ' conventional ' is going to taste different than the iP. ' taste ' after an iP might be more ' durable ' and can take the heat again , briefly.

@ElsieD well you might try splitting the ' sample ' in half : 1/2 in iP low pressure , maybe until the pressure thing-ey pops up , ( remember its cooked ) , 5 or 10 minute release ? try 5 then heat the other half in the CSO taste each , and see if there is a difference , esp the meat ? not joking am I . see : you get to do all the work and eG'er get the benefit of your research. win - win .

@weinoo Ernesto's looks terrific. glad you could ' get out ' safely. and thank you for the menu. @scamhi Chablis w fried clams w bellies : heaven a long time ago ( mid-70's ) I used to prowl around Ipshich , MA and tried all of the ' clam shacks ' The Clam box was very good https://clamboxipswich.com/menu/ but packed w tourists . lucky them farther down the road , was a ' Shack ' in a cinderblock building . very plain . ordered , picked up the boxes ,and sat in the dinning room. fantastic clams. I used to take a bottle of Chablis ( Almaden , remember Almaden ? all those drunk animals on the back label ? ) ice cold , in a paper bag. drink it out of small Dixie Cups . very nice .

@ElsieD you might re-heat on low saute but the heat is so uneven cleaning the crud off the bottom of the pot : big time pita. CSO , in a different pot ?