FeChef

Wood eat if it was on a better plate, i'll pass.

TS, so concerned about wasting charcoal. Chimney starter uses about 1lb charcoal. KBB on sale cost about $10 for 2x 18lb bags. You get that chimney starter roaring hot and toss your stir fry in for a minute or two and your done. Want to throw some cold pre cooked rice, with some peas/carrots, and a egg, with some left over chicken, pork, or shrimp? No problem. All with 1lb of KBB.

Maybe the size of the wok makes a difference as well. Mine is not as large as some that ive seen in chinese takeouts.

I put it right on the rim. Its almost like it was designed for it. Its actually dangerously hot. lol

Its funny you mention Dextrose. I use 50/50 dextrose to any dry rub i add to ribs,butts or briskets.

Im not sure if you are doubting this method, or if you are being serious? If your doubting, i will get my Chimney starter roaring hot and put my black steel Wok on it and use my IR meter to guage the temp. I will tell you right off the bat, its going to read off the charts hot.

Buy yourself a Weber chimney starter. Fill it just above the top vent holes. Buy those weber wax fire starters and light one underneath and wait 15 minutes. You can put your Wok right onto that Chimney starter and trust me, it will be plenty of heat to stir fry. And best part, a 18lb bag would last a long time using this method.

How much could possibly be in a pork jowl though? I can understand wanting to avoid "sugar" completely. I guess the Corn syrup comment took this into a different direction. I try not to look at the type of sugar, rather the amount of sugar per serving.

Well i am not going to pretend to know the difference between HFCS and regular corn syrup. But the product in question is Corn syrup, so your post is a bit off topic, don't you think?

Its also the main ingredient in my self proclaimed famous pecan pie. I just don't get why people make such a big deal about it, like its so much worse then table sugar. Whas going to be the next "bad fad" 5 years from now?

One of the best BBQ sauces on the KCBS competition circuit uses corn syrup. Karo w/vanilla to be specific.

I froze them since i didn't know what to do with them and they were a few days from there sell by date which is why they were dirt cheap. But they looked meaty, so i am surprised by the comments of them being mostly fat. Im wondering if they get fattier as you slice them? Kind of reminded me of bacon ends which is like thick pieces of cured pork belly scraps which can also be meaty.

Yakisoba shrimp ramen $0.75 , extra small 8oz frozen raw shrimp $2.98 , bag of frozen peas/carrots $1.00 Total: $4.73 Dinner is served.

Indian pickle, is that the stuff that is extremely sour and has that spoiled taste? It looks like relish? Me and the wife went to a Indian buffet, we both tried it, my wife couldn't get her bite down. I struggled. Needless to say, Indian food isn't for us. The Naan bread and goat kabobs were pretty much the only items we loved, but not worth another trip.

I normally dont come across this in the Grocery. It was cheap. I got a few cheeks. My initial thought was to slice it thick and sous vide it for a long @$$ time and quick fry it on high heat to crisp it up. But after that, im not sure what to do with it, lol.

I was actually being serious. Its like a really, really fried egg. I was given by mistake tofu w/broccoli and thought they added really thick fried eggs to it, till i realized my chicken w/broccoli was missing chicken.

Negative. Everything is dry ingredients. You may be thinking of the chow mein brand, i think they include a liquid package with theirs. This is Yakisoba brand. They are usually $1 and come in a plastic rectangle container.

yum fried sponges are my fav

yes i meant the tubs or w/e you want to call them. And i dont find them too salty, i just don't add any salt when i use them.

Those knorr stock cubes are the closest i have come to achieve a rich stock from retail products. They call for 3 1/2 cups of water, but i only add 2 cups.

You seem to know a lot about Ramen. Maybe you can help me out with something. Have you ever tried those spicy chicken Yakisoba instant Ramen's? There is a aroma/flavor in them that really stands out over any other spicy chicken ramens. I can not make out this aroma/flavor. I believe its in the dehydrated vegetable packet. I thought it might have been napa cabbage but i have tried making my own even dehydrating my own napa cabbage but it didnt have that aroma/flavor. Its definitely not the normal ingredients like ginger, green onion, garlic.

I think i would treat it as bacon.

Going to need a little more info then just "smoked beef"

Maybe it was bbq roast duck and he thought it was chicken. I remember a episode of bizarre foods where AZ was in Vietnam and there was a stand in the market that had a bunch of bbq ducks hanging that were really "red" in color.