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In a 30 inch range, to get the most bang for your buck take a look at the Bosch. http://www.us-appliance.com/hgbo30gasfrc1.html Two of my neighbors bought this model, one last summer and the other in December (It was a Christmas present). They both love it. I have cooked on it and the cooktop is every bit as good as mine and cost less... The 15000 btu burner is hot enough to adequately heat a wok and the continuous grate makes it easy to move large pots and pans. The warming drawer is a great plus and one that is not found on every range. If I had to furnish a kitchen with a small range this would be my choice.

I did eat there, and more then once. It was Andhran food. Super yum...some of the hottest. Their cooked to order stuff was even better then the buffet. I would love for a pdx place to be just half as good as Sizzle....I'd even settle for a Hot Wok (Chinese by way of Kolkata)...aren't they a franchise? I don't know if Dawat Palace is on your list or not, it's in Beaverton I think. I went there and had ok food. It's Panjabi. It's better then India House and Swagat but still, that's not saying much. I bought some really miserable son papli from the sweets counter. If you run accross any place that has pan in your travels, please let me know. regards, trillium

I've heard this argument before and remember reading that travesty of a stir-fry recipe in an old Cook's Illustrated and I just don't buy it. I have a round bottomed wok that I've used on a succession of old, cheapo gas stoves--just like what I grew up with. I don't use a wok ring (unless I'm steaming or deep-frying) and have no desire to get one of those flat bottomed woks. It's certainly not ideal, but it works well. I think it's just a matter of practice and not an inherent drawback of the equipment itself. My mother continues to make great food with an old wok and an inexpensive stove. Plus, I'm sure this isn't the case with you, but you don't *want* the entire wok to have uniform heat. You want the side of the wok to be cooler so you can push ingredients up the side to add items or control what what is getting more heat and what isn't.

The problem with the "chinese chef" argument is that a chinese chef is also probably using a wok on top of a stove that is built to accomodate it. I've found that round-bottomed woks don't work well on regular stoves because too little of the surface comes in contact with the heat source. At home most people are using either a flat-bottomed fry pan, or a flattened-bottom "hybrid" wok. (I use the former.) With both of these, it is difficult to get the depth of oil needed to keep the garlic from touching the metal of the pan, where it tends to stick and scorch almost immediately if there is nothing to buffer. Actually, I think I misrepresented Mr. Kimball & co. a little -- the garlic is not put in at the end of the cooking, but is put in last among the aromatics. So for example, when I am making stir-fried pork with scallions, I would add the white parts of the scallions first,(It's nice when those scorch a little) then the ginger, then the garlic, then the partially pre-cooked pork, then the green parts of the scallions, then the liquids at the end. The entire process hardly takes 3 minutes. In absence of properly authentic equipment, this method works quite well. BTW, in terms of authenticity, I learned this dish from a chinese colleague

<TABLE bgcolor="white"> <TD> <P><A NAME="appendix3"><CENTER><B>APPENDIX III: APPROVED COMBINATIONS FOR PUREES</B></CENTER></A> <P><table width="100%" border=1 cellspacing=0 cellpadding=3> <tr> <td width="25%" valign=top> <p><b>Main Ingredient </b></p></td> <td width="25%" valign=top> <p><b>Ingredients and Variants </b></p></td> <td width="25%" valign=top> <p><b>Named </b></p></td> <td width="25%" valign=top> <p><b>Garnish </b></p></td> </tr> <tr> <td width="25%" valign=top>Apple </td> <td width="25%" valign=top> 2 lbs./1kg apples (Granny Smith) 1 tbs. sugar </td> <td width="25%" valign=top>Apple </td> <td width="25%" valign=top>crème fraiche or yogurt cheesy croutons </td> </tr> <tr> <td width="25%" valign=top> </td> <td width="25%" valign=top>2 tsp. curry powder </td> <td width="25%" valign=top> </td> <td width="25%" valign=top>toasted coconut </td> </tr> <tr> <td width="25%" valign=top>Apricot and Marrow </td> <td width="25%" valign=top>1 lb./405g dried apricots 1 lb./450g marrow, pumpkin or courgette (zucchini) ½ tsp. ginger 1 tbs. sugar </td> <td width="25%" valign=top> </td> <td width="25%" valign=top>crème swirl mint sprigs </td> </tr> <tr> <td width="25%" valign=top>Asparagus </td> <td width="25%" valign=top>2 lbs./1Kg asparagus trimmings </td> <td width="25%" valign=top>Comtesse (version A) (white Asparagus) </td> <td width="25%" valign=top>a few asparagus tips, parsley, cream </td> </tr> <tr> <td width="25%" valign=top> </td> <td width="25%" valign=top> </td> <td width="25%" valign=top>Gosford (green Asparagus) </td> <td width="25%" valign=top> </td> </tr> <tr> <td width="25%" valign=top> </td> <td width="25%" valign=top> </td> <td width="25%" valign=top>Montespan </td> <td width="25%" valign=top>peas, cream swirl </td> </tr> <tr> <td width="25%" valign=top>Broad Bean </td> <td width="25%" valign=top>2 lb./1Kg shelled broad beans 1tbs. sugar </td> <td width="25%" valign=top>Pythagore </td> <td width="25%" valign=top>A few shelled broad beans removed from their skins </td> </tr> <tr> <td width="25%" valign=top> </td> <td width="25%" valign=top>a)4 oz./100g hazelnuts </td> <td width="25%" valign=top> </td> <td width="25%" valign=top>toasted nuts </td> </tr> <tr> <td width="25%" valign=top> </td> <td width="25%" valign=top>b)juice and rind of 2 lemons </td> <td width="25%" valign=top> </td> <td width="25%" valign=top>lemon slices cream swirl parsley </td> </tr> <tr> <td width="25%" valign=top>Haricot beans </td> <td width="25%" valign=top>1 lb./500g soaked or tinned haricot beans </td> <td width="25%" valign=top>Comtesse ( version B) </td> <td width="25%" valign=top>crouton, parsley </td> </tr> <tr> <td width="25%" valign=top> </td> <td width="25%" valign=top>(8oz/200g dried) </td> <td width="25%" valign=top> </td> <td width="25%" valign=top> </td> </tr> <tr> <td width="25%" valign=top> </td> <td width="25%" valign=top>a)1lb./500g leeks </td> <td width="25%" valign=top> </td> <td width="25%" valign=top> </td> </tr> <tr> <td width="25%" valign=top> </td> <td width="25%" valign=top>b)mixed vegetables </td> <td width="25%" valign=top>Dartoise </td> <td width="25%" valign=top>garnish with small dice of coked carrots, potatoes, turnips, celery etc </td> </tr> <tr> <td width="25%" valign=top> </td> <td width="25%" valign=top>c) </td> <td width="25%" valign=top>Maria </td> <td width="25%" valign=top>As above with cream added </td> </tr> <tr> <td width="25%" valign=top> </td> <td width="25%" valign=top>d)2 tbs. tomato puree </td> <td width="25%" valign=top>Bretonn </td> <td width="25%" valign=top> </td> </tr> <tr> <td width="25%" valign=top> </td> <td width="25%" valign=top>e)½ bottle red wine </td> <td width="25%" valign=top> </td> <td width="25%" valign=top> </td> </tr> <tr> <td width="25%" valign=top> </td> <td width="25%" valign=top>f)8 oz./200g sorrel or watercress 6 lettuce leaves </td> <td width="25%" valign=top>Conde </td> <td width="25%" valign=top>cream </td> </tr> <tr> <td width="25%" valign=top>Broccoli </td> <td width="25%" valign=top>2 lbs./1Kg broccoli </td> <td width="25%" valign=top> </td> <td width="25%" valign=top>small sprigs of broccoli </td> </tr> <tr> <td width="25%" valign=top> </td> <td width="25%" valign=top>a)1 lb. apple wineglass Calvados (optional) </td> <td width="25%" valign=top> </td> <td width="25%" valign=top>apple slices softened in butter </td> </tr> <tr> <td width="25%" valign=top>Brussels Sprouts </td> <td width="25%" valign=top>1 lb/500g brussels sprouts 1 lb./500g potatoes </td> <td width="25%" valign=top>Flamande </td> <td width="25%" valign=top>crispy bacon bits </td> </tr> <tr> <td width="25%" valign=top> </td> <td width="25%" valign=top>a)8 oz./200g chestnuts (use canned or canned puree) 1 tsp. sugar nutmeg </td> <td width="25%" valign=top> </td> <td width="25%" valign=top> </td> </tr> <tr> <td width="25%" valign=top> </td> <td width="25%" valign=top>b)Can substitute hazelnuts for chestnuts </td> <td width="25%" valign=top> </td> <td width="25%" valign=top> </td> </tr> <tr> <td width="25%" valign=top> </td> <td width="25%" valign=top>c)2 tbs. mustard (add with stock) </td> <td width="25%" valign=top> </td> <td width="25%" valign=top>cress sprouts </td> </tr> <tr> <td width="25%" valign=top>Cabbage </td> <td width="25%" valign=top>cabbage (mostly) carrots turnips leeks </td> <td width="25%" valign=top> Garbure </td> <td width="25%" valign=top>croutons </td> </tr> <tr> <td width="25%" valign=top> </td> <td width="25%" valign=top>a) lots of home-grown vegetables </td> <td width="25%" valign=top>Gabure Fermiere </td> <td width="25%" valign=top>cheese croutons </td> </tr> <tr> <td width="25%" valign=top> </td> <td width="25%" valign=top>b) lots of shop vegetables </td> <td width="25%" valign=top>Gabure Paysanne </td> <td width="25%" valign=top> </td> </tr> <tr> <td width="25%" valign=top> </td> <td width="25%" valign=top>c) turnips, green beans </td> <td width="25%" valign=top>Garbure Bearnaise </td> <td width="25%" valign=top>salt pork (cooked with the vegetables) or confit of goose croutons </td> </tr> <tr> <td width="25%" valign=top> </td> <td width="25%" valign=top>d)potatoes, courgette (zucchini)s, beetroot, </td> <td width="25%" valign=top>Garbure Dauphinoise </td> <td width="25%" valign=top>Its traditional in the South West of France to “faire La Chabrot” which consists in finishing its soup by pouring wine from one’s glass into the remains in the plate and drinking the mixture </td> </tr> <tr> <td width="25%" valign=top>Carrot </td> <td width="25%" valign=top>2lbs./1 Kg Carrots 1 tbs. Sugar </td> <td width="25%" valign=top>Crecy </td> <td width="25%" valign=top>Cream strips of carrot </td> </tr> <tr> <td width="25%" valign=top> </td> <td width="25%" valign=top>a) </td> <td width="25%" valign=top>Crecy a la Ancienne </td> <td width="25%" valign=top>croutons </td> </tr> <tr> <td width="25%" valign=top> </td> <td width="25%" valign=top>b) 1 lb. potato </td> <td width="25%" valign=top>Crecy a la Briarde </td> <td width="25%" valign=top>croutons, chopped parsley </td> </tr> <tr> <td width="25%" valign=top> </td> <td width="25%" valign=top>c)8 oz./200g apple </td> <td width="25%" valign=top> </td> <td width="25%" valign=top>apple slices softened in butter </td> </tr> <tr> <td width="25%" valign=top> </td> <td width="25%" valign=top>d)2 tbs. coriander seeds </td> <td width="25%" valign=top> </td> <td width="25%" valign=top>cream swirl, sprigs fresh coriander </td> </tr> <tr> <td width="25%" valign=top> </td> <td width="25%" valign=top>e)4 pieces fresh ginger </td> <td width="25%" valign=top> </td> <td width="25%" valign=top>finely chopped preserved ginger </td> </tr> <tr> <td width="25%" valign=top> </td> <td width="25%" valign=top>f) 1 lb./500g leeks; 1 tbs. mustard </td> <td width="25%" valign=top> </td> <td width="25%" valign=top>toasted almonds </td> </tr> <tr> <td width="25%" valign=top> </td> <td width="25%" valign=top>g) juice and grated rind of 4 oranges </td> <td width="25%" valign=top> </td> <td width="25%" valign=top>caramelised orange slices/blanched strips of orange zest </td> </tr> <tr> <td width="25%" valign=top> </td> <td width="25%" valign=top>h) leeks tomatoes mushrooms rice </td> <td width="25%" valign=top>Genin </td> <td width="25%" valign=top>shredded sorrel/watercress </td> </tr> <tr> <td width="25%" valign=top> </td> <td width="25%" valign=top>i) 1 l.b/500g peas </td> <td width="25%" valign=top>Medicis </td> <td width="25%" valign=top>cream, parsley </td> </tr> <tr> <td width="25%" valign=top>Cauliflower </td> <td width="25%" valign=top>2 lbs./1 Kg cauliflower 1 tbs. sugar </td> <td width="25%" valign=top>DuBarry </td> <td width="25%" valign=top>cauliflower sprigs parsley </td> </tr> <tr> <td width="25%" valign=top> </td> <td width="25%" valign=top>a)Make with milk, </td> <td width="25%" valign=top>Grand Tante </td> <td width="25%" valign=top>thicken with egg yolks </td> </tr> <tr> <td width="25%" valign=top> </td> <td width="25%" valign=top>b) 4 oz./200g sharp cheddar cheese 1 tsp. English mustard </td> <td width="25%" valign=top> </td> <td width="25%" valign=top>cheesy croutons </td> </tr> <tr> <td width="25%" valign=top> </td> <td width="25%" valign=top>c) caramelised cauliflower - cook the cauliflower first in a hot non-stick pan or wok (+ oil) with the sugar until caramelised </td> <td width="25%" valign=top> </td> <td width="25%" valign=top>caramelised cauliflower sprigs </td> </tr> <tr> <td width="25%" valign=top> </td> <td width="25%" valign=top>(or Use roasted cauliflower) </td> <td width="25%" valign=top>eGullet </td> <td width="25%" valign=top> </td> </tr> <tr> <td width="25%" valign=top> </td> <td width="25%" valign=top>d) 2 oz. white chocolate extra vanilla (optional) </td> <td width="25%" valign=top>Blumenthal </td> <td width="25%" valign=top>Dust with cocoa or chocolate curls </td> </tr> <tr> <td width="25%" valign=top> </td> <td width="25%" valign=top>e) red pepper, de-seeded and chopped; chilli to taste </td> <td width="25%" valign=top> </td> <td width="25%" valign=top>chopped red pepper </td> </tr> <tr> <td width="25%" valign=top>Celeriac </td> <td width="25%" valign=top>2 lbs./1Kg celeriac </td> <td width="25%" valign=top>Pierre-le-Grand </td> <td width="25%" valign=top>celeriac dice, cream </td> </tr> <tr> <td width="25%" valign=top>Celery </td> <td width="25%" valign=top>2 lbs./ 1Kg celery (or lovage) </td> <td width="25%" valign=top> </td> <td width="25%" valign=top>garlic crouton </td> </tr> <tr> <td width="25%" valign=top> </td> <td width="25%" valign=top>a)2 tsp. curry powder </td> <td width="25%" valign=top> </td> <td width="25%" valign=top> </td> </tr> <tr> <td width="25%" valign=top> </td> <td width="25%" valign=top>b)2 tbs. dried dill seeds </td> <td width="25%" valign=top> </td> <td width="25%" valign=top>dill fronds </td> </tr> <tr> <td width="25%" valign=top> </td> <td width="25%" valign=top>c)8 oz./200g chestnut (tinned or puree) </td> <td width="25%" valign=top>Clairmont </td> <td width="25%" valign=top>balls of chestnut puree </td> </tr> <tr> <td width="25%" valign=top> </td> <td width="25%" valign=top>d)make with chicken stock </td> <td width="25%" valign=top>La Valiere </td> <td width="25%" valign=top>Fried Onions, cream profiterole stuffed with chicken </td> </tr> <tr> <td width="25%" valign=top> </td> <td width="25%" valign=top>e)2 tbss rice diced celery </td> <td width="25%" valign=top>Lison </td> <td width="25%" valign=top>sago pearls </td> </tr> <tr> <td width="25%" valign=top>Courgette (zucchini) </td> <td width="25%" valign=top>2 lbs./1 Kg courgette (zucchini) or marrow </td> <td width="25%" valign=top> </td> <td width="25%" valign=top>courgette (zucchini) strips </td> </tr> <tr> <td width="25%" valign=top> </td> <td width="25%" valign=top>a)Use cucumber instead or courgette (zucchini) </td> <td width="25%" valign=top>Doria </td> <td width="25%" valign=top>mint spigs cream swirl </td> </tr> <tr> <td width="25%" valign=top> </td> <td width="25%" valign=top>b)1 lb./500g fennel juice and grated rind 2 oranges </td> <td width="25%" valign=top> </td> <td width="25%" valign=top>fennel frond/diced fennel </td> </tr> <tr> <td width="25%" valign=top> </td> <td width="25%" valign=top>c)2 tbs. fresh rosemary (may need sieving) </td> <td width="25%" valign=top> </td> <td width="25%" valign=top>rosemary sprig </td> </tr> <tr> <td width="25%" valign=top> </td> <td width="25%" valign=top>d)2 tsp. curry powder </td> <td width="25%" valign=top> </td> <td width="25%" valign=top>toasted nuts </td> </tr> </table> <table width="100%" border=1 cellspacing=0 cellpadding=3> <tr> <td width="25%" valign=top >Fennel</td> <td width="25%" valign=top >2 lbs. fennel<br>dash Pernod</td> <td width="25%" valign=top > </td> <td width="25%" valign=top >fennel fronds<br>finely diced fennel</td> </tr> <tr> <td width="25%" valign=top > </td> <td width="25%" valign=top >4 oz./100g ground almonds</td> <td width="25%" valign=top > </td> <td width="25%" valign=top >toasted almonds</td> </tr> <tr> <td width="25%" valign=top > </td> <td width="25%" valign=top >large red pepper, de-seeded and chopped</td> <td width="25%" valign=top > </td> <td width="25%" valign=top >red pepper dice</td> </tr> <tr> <td width="25%" valign=top >Jerusalem Artichoke</td> <td width="25%" valign=top >2 lbs./1Kg peeled artichokes<br>lemon Juice</td> <td width="25%" valign=top >Palestine</td> <td width="25%" valign=top >bacon bits</td> </tr> <tr> <td width="25%" valign=top >Leek and Potato</td> <td width="25%" valign=top >1 lb. leek<br>1 lb. potato</td> <td width="25%" valign=top >Parmentier <br>When served iced, called Vichysoisse</td> <td width="25%" valign=top >chives<br>cream swirl</td> </tr> <tr> <td width="25%" valign=top > </td> <td width="25%" valign=top >Add 8 oz./250g carrot</td> <td width="25%" valign=top >Bonne Femme</td> <td width="25%" valign=top > </td> </tr> <tr> <td width="25%" valign=top > </td> <td width="25%" valign=top >Add 8oz./250g wild mushrooms</td> <td width="25%" valign=top >Pastourelle</td> <td width="25%" valign=top >mushrooms, fried potatoes, cream</td> </tr> <tr> <td width="25%" valign=top > </td> <td width="25%" valign=top >2 lbs./1Kg leeks</td> <td width="25%" valign=top >Poireaux</td> <td width="25%" valign=top >croutons, cream</td> </tr> <tr> <td width="25%" valign=top >Lentil</td> <td width="25%" valign=top >1 lb./500g soaked lentils (8 oz./250g dried)</td> <td width="25%" valign=top >Esau</td> <td width="25%" valign=top >cream, croutons</td> </tr> <tr> <td width="25%" valign=top > </td> <td width="25%" valign=top >glass Madeira<br>make with game stock</td> <td width="25%" valign=top >Gentilhomme</td> <td width="25%" valign=top >diced Ham, croutons</td> </tr> <tr> <td width="25%" valign=top > </td> <td width="25%" valign=top >Marsala<br>1 tsp. truffle oil<br>make with game stock</td> <td width="25%" valign=top >Imperator</td> <td width="25%" valign=top >ravioli stuffed with foie gras,<br>truffles, Royale<br>Quenelle of Pheasant</td> </tr> <tr> <td width="25%" valign=top > </td> <td width="25%" valign=top >8 oz./250g dried lentils, soaked<br>8 oz./250g sorrel or watercress</td> <td width="25%" valign=top >Mere David</td> <td width="25%" valign=top >cream, sprigs of watercress</td> </tr> <tr> <td width="25%" valign=top >Lettuce</td> <td width="25%" valign=top >2 large lettuces</td> <td width="25%" valign=top >Pere Tranquil<br>(lettuce contains traces of opiates)<br>Also called Crème Judic</td> <td width="25%" valign=top >cream</td> </tr> <tr> <td width="25%" valign=top >Mushroom</td> <td width="25%" valign=top >2 lbs. mushroom</td> <td width="25%" valign=top > </td> <td width="25%" valign=top >crouton</td> </tr> <tr> <td width="25%" valign=top > </td> <td width="25%" valign=top >1 lb. apple</td> <td width="25%" valign=top > </td> <td width="25%" valign=top >apple slices softened in butter</td> </tr> <tr> <td width="25%" valign=top > </td> <td width="25%" valign=top >spring onion<br>ginger</td> <td width="25%" valign=top > </td> <td width="25%" valign=top >chopped spring onions<br>shiitake mushrooms slices softened in butter</td> </tr> <tr> <td width="25%" valign=top >Nettle</td> <td width="25%" valign=top >1 lb./500g young nettles<br>1 lb./500g potato</td> <td width="25%" valign=top >Orties</td> <td width="25%" valign=top >cream, croutons</td> </tr> <tr> <td width="25%" valign=top >Onion</td> <td width="25%" valign=top >2 lbs./1Kg onion (in addition to those in the recipe)</td> <td width="25%" valign=top > </td> <td width="25%" valign=top >nutmeg</td> </tr> <tr> <td width="25%" valign=top > </td> <td width="25%" valign=top >make with milk</td> <td width="25%" valign=top > </td> <td width="25%" valign=top >cheesy croutons</td> </tr> <tr> <td width="25%" valign=top > </td> <td width="25%" valign=top >12 sage leaves</td> <td width="25%" valign=top > </td> <td width="25%" valign=top >deep fried sage leaves</td> </tr> <tr> <td width="25%" valign=top > </td> <td width="25%" valign=top >1 lb./500g onion<br>1 lb./500g potato<br>large leek</td> <td width="25%" valign=top >Flamande<br>(Version b)</td> <td width="25%" valign=top >cream</td> </tr> <tr> <td width="25%" valign=top >Parsnip</td> <td width="25%" valign=top >2 lbs./1Kg parsnips</td> <td width="25%" valign=top > </td> <td width="25%" valign=top >fried onions or leeks</td> </tr> <tr> <td width="25%" valign=top > </td> <td width="25%" valign=top >2 tsp. curry powder</td> <td width="25%" valign=top > </td> <td width="25%" valign=top > </td> </tr> <tr> <td width="25%" valign=top > </td> <td width="25%" valign=top >1 lb./500g turnips</td> <td width="25%" valign=top >Nip and Nip</td> <td width="25%" valign=top > </td> </tr> <tr> <td width="25%" valign=top >Pea </td> <td width="25%" valign=top >2 lbs./1Kg peas (frozen peas OK)<br>1 tbs. sugar</td> <td width="25%" valign=top >Pois Frais </td> <td width="25%" valign=top >extra peas</td> </tr> <tr> <td width="25%" valign=top > </td> <td width="25%" valign=top > </td> <td width="25%" valign=top >Saint Germain</td> <td width="25%" valign=top >croutons</td> </tr> <tr> <td width="25%" valign=top > </td> <td width="25%" valign=top > </td> <td width="25%" valign=top >Suzon</td> <td width="25%" valign=top >poached egg (preferably quail eggs)</td> </tr> <tr> <td width="25%" valign=top > </td> <td width="25%" valign=top > </td> <td width="25%" valign=top >Faubonne</td> <td width="25%" valign=top >julienne of vegetables</td> </tr> <tr> <td width="25%" valign=top > </td> <td width="25%" valign=top > </td> <td width="25%" valign=top >Fontanges</td> <td width="25%" valign=top >parsley, cream</td> </tr> <tr> <td width="25%" valign=top > </td> <td width="25%" valign=top >large bunch mint</td> <td width="25%" valign=top >Pois Frais a la Menthe</td> <td width="25%" valign=top >mint sprigs</td> </tr> <tr> <td width="25%" valign=top > </td> <td width="25%" valign=top >lettuce</td> <td width="25%" valign=top >Ambassadeur</td> <td width="25%" valign=top >chopped <br>lettuce/chervil/parsley/<br>sorrel/watercress</td> </tr> <tr> <td width="25%" valign=top > </td> <td width="25%" valign=top > </td> <td width="25%" valign=top >Saint Cloud</td> <td width="25%" valign=top >cream swirl</td> </tr> <tr> <td width="25%" valign=top > </td> <td width="25%" valign=top >1 lb./500g pear<br>2 bunches watercress</td> <td width="25%" valign=top >Saint Marceaux</td> <td width="25%" valign=top >slices of pear/watercress</td> </tr> <tr> <td width="25%" valign=top > </td> <td width="25%" valign=top >1 lb./500g leek</td> <td width="25%" valign=top >Camelia</td> <td width="25%" valign=top >shredded leek, cream</td> </tr> <tr> <td width="25%" valign=top > </td> <td width="25%" valign=top >make with mutton stock</td> <td width="25%" valign=top >Greque(A)</td> <td width="25%" valign=top >cream swirl/cooked white of leek/chicken breast</td> </tr> <tr> <td width="25%" valign=top > </td> <td width="25%" valign=top >thicken with tapioca</td> <td width="25%" valign=top >Lamballe</td> <td width="25%" valign=top >julienne carrots, leeks cabbages</td> </tr> <tr> <td width="25%" valign=top > </td> <td width="25%" valign=top > </td> <td width="25%" valign=top >Longchamps</td> <td width="25%" valign=top >cooked vermicelli , chopped parsley</td> </tr> <tr> <td width="25%" valign=top > </td> <td width="25%" valign=top > </td> <td width="25%" valign=top >Longueville</td> <td width="25%" valign=top >spaghetti instead of vermicelli</td> </tr> <tr> <td width="25%" valign=top > </td> <td width="25%" valign=top > </td> <td width="25%" valign=top >Marigny</td> <td width="25%" valign=top >peas, French beans, <br>chopped parsley</td> </tr> <tr> <td width="25%" valign=top > </td> <td width="25%" valign=top > </td> <td width="25%" valign=top >Marcilly</td> <td width="25%" valign=top >garnish with chicken quenelles</td> </tr> <tr> <td width="25%" valign=top > </td> <td width="25%" valign=top > </td> <td width="25%" valign=top >Navarin</td> <td width="25%" valign=top >garnish with prawns, chopped parsley</td> </tr> <tr> <td width="25%" valign=top >Pumpkin</td> <td width="25%" valign=top >2 lbs./1Kg pumpkin<br>use milk</td> <td width="25%" valign=top >Potiron </td> <td width="25%" valign=top >cheesy croutons </td> </tr> <tr> <td width="25%" valign=top > </td> <td width="25%" valign=top >1 lb. 500g leeks</td> <td width="25%" valign=top > </td> <td width="25%" valign=top > </td> </tr> <tr> <td width="25%" valign=top > </td> <td width="25%" valign=top >4oz./500g gruyere cheese</td> <td width="25%" valign=top >Bresanne</td> <td width="25%" valign=top >cooked Pasta shapes</td> </tr> <tr> <td width="25%" valign=top > </td> <td width="25%" valign=top >saffron (infused in milk)</td> <td width="25%" valign=top > </td> <td width="25%" valign=top > </td> </tr> <tr> <td width="25%" valign=top > </td> <td width="25%" valign=top >1 lb.500g tomatoes</td> <td width="25%" valign=top >Greque (b)</td> <td width="25%" valign=top >fried croutons</td> </tr> <tr> <td width="25%" valign=top > </td> <td width="25%" valign=top >1 lb. 500g potato</td> <td width="25%" valign=top >Marianne</td> <td width="25%" valign=top >cheesy crouton</td> </tr> <tr> <td width="25%" valign=top > </td> <td width="25%" valign=top >1 lb. 500g potato<br>8 oz. leeks</td> <td width="25%" valign=top >Marichere</td> <td width="25%" valign=top >shredded lettuce</td> </tr> <tr> <td width="25%" valign=top >Smoked Haddock</td> <td width="25%" valign=top >1 lb./1Kg skinned undyed smoked haddock<br>make with milk</td> <td width="25%" valign=top >Chowder</td> <td width="25%" valign=top >croutons<br>cream<br>poached egg<br>bacon bits<br>cubed cooked potato</td> </tr> <tr> <td width="25%" valign=top > </td> <td width="25%" valign=top >8 oz./250g sweet corn kernels (frozen or tinned OK)</td> <td width="25%" valign=top > </td> <td width="25%" valign=top > </td> </tr> <tr> <td width="25%" valign=top >Sorrel or Spinach or Swiss Chard</td> <td width="25%" valign=top >1 lb./500g green leafy vegetable<br>1 lb./500g potato</td> <td width="25%" valign=top >Sante</td> <td width="25%" valign=top >cream</td> </tr> <tr> <td width="25%" valign=top > </td> <td width="25%" valign=top >make with water</td> <td width="25%" valign=top >Sport</td> <td width="25%" valign=top >garnish with pasta</td> </tr> <tr> <td width="25%" valign=top >Sweetcorn</td> <td width="25%" valign=top >2 lbs./1Kg sweet corn</td> <td width="25%" valign=top >Mais</td> <td width="25%" valign=top >Sweet corn kernels</td> </tr> <tr> <td width="25%" valign=top > </td> <td width="25%" valign=top >2 tbs. curry powder</td> <td width="25%" valign=top > </td> <td width="25%" valign=top >toasted nuts</td> </tr> <tr> <td width="25%" valign=top > </td> <td width="25%" valign=top >tin crab meat</td> <td width="25%" valign=top > </td> <td width="25%" valign=top >few prawns</td> </tr> <tr> <td width="25%" valign=top > </td> <td width="25%" valign=top >8 oz. salted peanuts</td> <td width="25%" valign=top > </td> <td width="25%" valign=top >toast rounds spread with peanut butter or chocolate spread</td> </tr> <tr> <td width="25%" valign=top >Tomato</td> <td width="25%" valign=top >2 lbs./1Kg tomato<br>2 tbs. sugar<br>1 tbs. rice</td> <td width="25%" valign=top > </td> <td width="25%" valign=top >basil leaves</td> </tr> <tr> <td width="25%" valign=top > </td> <td width="25%" valign=top >4 oz./250g celery<br>4 oz./250g carrot</td> <td width="25%" valign=top >Andalouse</td> <td width="25%" valign=top > </td> </tr> <tr> <td width="25%" valign=top > </td> <td width="25%" valign=top >chopped and de-seeded red pepper</td> <td width="25%" valign=top > </td> <td width="25%" valign=top >red pepper</td> </tr> <tr> <td width="25%" valign=top > </td> <td width="25%" valign=top >made with milk</td> <td width="25%" valign=top >Carmen</td> <td width="25%" valign=top >chopped red pepper and cream</td> </tr> <tr> <td width="25%" valign=top > </td> <td width="25%" valign=top >1 lb./500g potato</td> <td width="25%" valign=top >Malakoff</td> <td width="25%" valign=top >shredded spinach</td> </tr> <tr> <td width="25%" valign=top > </td> <td width="25%" valign=top >make with chicken stock</td> <td width="25%" valign=top >Milanaise</td> <td width="25%" valign=top >macaroni, truffles (or mushrooms) ham, cream</td> </tr> <tr> <td width="25%" valign=top > </td> <td width="25%" valign=top > </td> <td width="25%" valign=top >Pompadour</td> <td width="25%" valign=top >shredded lettuce</td> </tr> <tr> <td width="25%" valign=top > </td> <td width="25%" valign=top >2 tbs. rice</td> <td width="25%" valign=top >Portugaise</td> <td width="25%" valign=top >cooked rice</td> </tr> <tr> <td width="25%" valign=top > </td> <td width="25%" valign=top >1 lb./500g potato</td> <td width="25%" valign=top >Solferino</td> <td width="25%" valign=top >carrot and potato balls,</td> </tr> <tr> <td width="25%" valign=top >Turnips</td> <td width="25%" valign=top >1 lb. /500g turnips<br>1 lb. 500g potato</td> <td width="25%" valign=top >Freneuse</td> <td width="25%" valign=top >cream</td> </tr> <tr> <td width="25%" valign=top > </td> <td width="25%" valign=top > </td> <td width="25%" valign=top >Bonvalet</td> <td width="25%" valign=top >chopped French beans and peas, chopped parsley</td> </tr> <tr> <td width="25%" valign=top > </td> <td width="25%" valign=top >2 lbs./1kg Swede (Rutabaga)</td> <td width="25%" valign=top >Norvegienne</td> <td width="25%" valign=top >julienne of beetroot, cream</td> </tr> <tr> <td width="25%" valign=top > </td> <td width="25%" valign=top >make with milk<br>pinch mixed spice</td> <td width="25%" valign=top >Vierge</td> <td width="25%" valign=top >slices of French bread</td> </tr> <tr> <td width="25%" valign=top >Watercress</td> <td width="25%" valign=top >1 lb./500g watercress<br>1 lb. 500g potato</td> <td width="25%" valign=top >Cressoniere</td> <td width="25%" valign=top >cream, crouton</td> </tr> <tr> <td width="25%" valign=top > </td> <td width="25%" valign=top >sorrel, parsley, watercress or other herbs</td> <td width="25%" valign=top >Herbes</td> <td width="25%" valign=top >chopped herbs (see also Sante)<br>see also watercress and Haricot or watercress and lentil</td> </tr> </table> </TD></TABLE>

When I use a steamer most of the time what I'm steaming is on a rimmed plate or in a soup tureen, so I don't worry so much about cleaning them after that. Steam is very hot and is used to sterilize things all the time. I just make sure the bamboo drys thoroughly, that's pretty important in damp or warm climates. If I've steamed bao or dumplings I usually line the steamer with cabbage. In that case I use my long handled bristled brush to clean them with some dishwashing detergent, but make sure the detergent isn't scented too strongly because you don't want those smells stuck in your steamer, and rinse like crazy. If all you have is super smelly stuff, I'd do what PCL recommends and just use boiling water. You don't need to get a cover for your wok if the size of the steamer you buy covers enough of the wok to your satisfaction! We've started cooking outside on a 70,000 btu burner with a big (22 or 24 inch) wok and it's a lot of fun. regards, trillium

As noted, the pace at which you add the ingredients to the wok makes all the difference. You want to get your wok hot with nothing in it, add the oil, then add the aromatics very soon after, and then add each additional ingredient in a sequence based on how long each takes to cook (ingredients that are very slow to cook should be par-cooked, and meats can be "velveted" first). Also be sure you are keeping the ingredients in motion and using plenty of oil.

the way I learned from my mother is to have all your other ingredients ready to toss in and add them virtually right after you put the aromatics in the smoking-hot wok. I get the wok hot, add my oil, throw in the garlic, ginger, shallots, etc...and barely get them moving around the wok and then toss in the other ingredients....this way the pan cools just enough to cook the meat and veggies wuickly, but not so hot that it burns your garlic and turns your stir fry rancid... hope this helps....

I enjoy cooking with a wok and everything I've ever seen/read/heard is that you get the best result by cooking at very high temperature. My problem is that when I really crank up the stove I often end up burning whatever aromatics (garlic, shallots, etc.) I put in at the beginning. I don't see burnt garlic chips in the food when I go to Asian restaurants, so what am I doing wrong?

Jeera Aloo ( probably the simplest recipe) Heat some oil in a Kadai ( heavy Wok) add a tablespoon of cumin seeds when they are a little brown and the cumin aroma comes through add diced potatoes. Potatoes( boiled through, yet firm, peeted and cubed 3/4 -1 inch. Mix . Reduce flame to med and let the potatoes brown a bit. Mix occassionally and gently. Agressiveness will mash the potato and you will lose some of the 'kadak' (crispness) when you feel you have obtained the degree of caramalization that YOU like, add salt and cayenne to your taste mix and cook another couple of minutes patience is the secret ingedient in this dish.

So I've been in Ann Arbor for about 3 years now, and it's been really hard to find good chinese food in Ann Arbor. Like i think the places I find to be passable here would be places I wouldn't eat at if I was back in Houston. Since recently i haven't really had time to cook so the imparative to find good chinese food has risen considerably. So far the only places that I would really eat at in the Ann Arbor area, would be TK Wu on Liberty and Modern Kitchen on Washtenaw. So far I've tried Lucky Kitchen, China Gate, Great Lakes Resturant, Dinersty, Middle Kingdom, Kai Garden, New Star, Magic Wok, and others, which suddenly don't come to mind now. I was wondering are there any good chinese places that you'd eat at in the Metro Detroit Area? Personally I'd be willing to drive an hour or more, so long as it wasn't food that either made me think I could do better in my own kitchen or just made me want to cry. The first chinese resturant I ate at when I first moved here actually made me want to do that.

Nessa: Your Questions: Authentic Indian food in DFW... Answer: There are many good Indian restaurants in the DFW area. I cannot do justice here to all of them. Having given that disclaimer, let me mention just one or two in each category that I have personally visited more than once and found to be consistently good. South Indian: My first choice is definitely "Madras Pavillion" on Coit, North of LBJ. Their lunch buffet is lavish and offers a variety of vegetarian South Indian food at a very good price. I even hosted there, my orthodox uncle from Madras, who avoids not just garlic but also onions. He certified it as definitely upto Tam Bhram standards. While they do feature North Indian items like Chole-Bhature - they are simply not up to the standard of their South Indian food. If you are looking for meat items, I would recommend Chettinad Palace off Hwy 75 in Plano. They are doing a good job of sub-regional South Indian cuisine (Chettinad), that one does not find elsewhere. North Indian: I would recommend India Palace just south of LBJ at Preston. Trendy Indian: I would recommend Clay Pit in Addison on Beltline. Bombay Chinese: I would recommend Masala Wok in Richardson off Coit. Again, there are many more god ones, but I am naming my personal preferences here. Q2. Core Competency - knowing it and building it. Answer: In the case of restaurants, the first clue is the name. If it says Delhi, Bombay, Mughal etc etc it is North Indian. If it says, Madras, Udipi, Mysore etc it is South Indian. Beyond that, turn to Indians and ask them for referalls. To build up your personal expertise, learn from the older generation of first generation immigrants from India to USA. For example, my mother learned to make North Indian food from the Punjabi lady, who was our landlady in Delhi. You can also order cookbooks from India over the internet. There are a number of regional specialised cuisine cookbooks now available. A well established and reputed bookseller from India with an excellent and secure website is Vedamsbooks.com Hope that is helpful. I have to sign off now. Dr. Bharath Josiam

Some common Sichuan street foods, separated into low mobility, i.e. available from shops with glass cases facing the street, and high-mobility, i.e. sold from carts, wagons, bicycles, and vendors carrying baskets/buckets on shoulder poles: high mobility- shao kao - meat and vegetables on skewers; you choose, then watch them being grilled or fried with liberal brushings of lao jiao jiang/dou ban jiang (hot pepper sauce/"chili bean paste") and/or liberal seasoning of hot pepper/Sichuan pepper powder. ma hua(er) - crunchy, deep-fried dough twists, slightly sweet. shao bing - oblong bead baked in a coal-fired drum, either with a sugar filling or an seasoned, oil filling jian bing - crepe batter cooked on a griddle with a fried egg and filled with various suan cai (preserved vegetables) bao bing - paper-thin crepes made from rice flour, usually rolled with liang cai (see below). zha tudou tiao - french fries cooked in a wok, usually soft and greasy; a recent development to cash in on the popularity of fast food offerings. yumi hua(er) - popcorn, often sweetened with sugar. mao cai - choose-your-own vegetables and meat on skweres or in piles, then dipped and cooked in a pot of spicy, oily broth and served in a spicy soup. The street-food cousin of hotpot. kao rou chuan - shish kebabs of lamb/mutton cooked over coals by Uighur Muslims. chou doufu - fermented (some would say, rancid) tofu deep-fried in a wok; not for the easily offended. dou hua(er) - tofu pudding served in a small, plastic bowl with lajiao jiang (hot pepper oil), Sichuan pepper, soy sauce, vinegar, a dash of MSG, green onion, and suan cai (Sichuan pickled vegetable) xi gua - watermelon slices bo luo - pineapple quarters on-a-stick low mobility - leng mian - cold noodles mixed with the seller's own take on the soy/vinegar/hot pepper oil/preserved vegetable theme. liang fen - cold starch noodles, sometimes shaved from a block, again mixed with a proprietary blend of hot/sour/salty tastes. liang cai - cold, shredded vegetables mixed fresh with the above-type sauces, sometimes stuffed into guo kui (see below) and sometimes taken home to roll into bo bing. chuanrou bing niurou bing - raised, fried round bread discs stuffed with a beef filling chuan rou bing - coiled pastries stuffed with beef, vegetables, and spices, fried with a lot of oil yumi bing - round, fried cornbread (raised dough), often slightly sweetened congyou bing/da bing/qianceng bing - very large, raised dough fried and cut into wedges, usually layered with green onion and Sichuan pepper or jiu cai and Sichuan pepper. mantou - steamed bread, can be plain, sweetened, or savory with either lajiao jiang, Sichuan pepper, or chives. Usually made from wheat flour or wheat flour mixed with other flours/flavors (cornflour, black sesame powder, etc.) baozi - steamed buns filled with any number of preparations, usually on the savory, ground meat theme.

I always roast mine in the wok, takes a lot of garlic, about a head of garlic per 12 oz can.

Hi, Loved the course. I do have two questions regarding the bamboo steamers: - How do you clean them? I've been wanting the 3-level bamboo monsters from Chinatown for awhile, but have always worried about getting them squeaky clean. - I have a huge wok (14" I think). Am I right in assuming that I won't have to get a cover for it, if I leave the cover for my bamboo steamer on?

The one chef that I was really able to watch -- at a sidewalk restaurant, stood back from the boiling water, also. The wok of boiling -- actually a vat -- was well below him and he aimed for the water, but even then, some pieces went on the sidewalk. The dough looked quite stiff, and didn't settle as he held it. I've forgotten what the knife looked like, but his slices were decisive, and there must have been wrist action, as the shreds were tapered -- not chunks. In that picture in the Wei-Chuan Noodle book, Bert -- it looks like the chef is holding the dough, in his hand, over the water. That is not what I remember, but on that sidewalk, the dough was a massive piece and he held it in his arm. Maybe well chilled dough is the answer. (Just watch your fingers!!)

I'll have to try Ma Ma Wok next then. Thanks!

This Indian-French restaurant lacks spice only in its clientele New Yorker in Chennai They're slapping towelwads of dough into 500-degree clay ovens and slinging sword-lengths of chicken quarters out of them; they're netting carp out of tanks, tossing greens with chile-spiked shrimp paste in woks; they're grating cheese over pasta and sloshing salsa over tortillas.

hi Richie-- the only way i can think of speeding up the greens-drying is a centrifuge (aka salad spinner). IMHO, and since you asked , the greens you mentioned, as well as a lot of Asian veg, benefit from flash-frying in iron woks for brief times. regards, gus

I've got a flour sifter which would have cost all of a couple dollars from a supermarket.. ..to replace a WMF one which wore out after a few months. (It was one with a squeezey handle and several layers of mesh; and the part which made the different mesh layers spin broke. The replacement sifter has no moving parts (: ) I'm also rather fond of my wok, which cost all of a couple dollars from an asian store.

Because barbecue shouldn't be sauced except just before eaten, I don't worry about having to freeze sauced Q. I usually take my leftovers and toss it cubed in a hot wok with chopped bok choy or another asian green. Note that the first sentence was there just to irritate Varmint and the rest of the ENC BBQ crowd.

Behold, the Washington Post Food Section Digest for May 12, 2004 What's Natural? Natural vs. artificial flavors - they all come from a lab. Some of the "natural" flavors are more artificial than you'd think - Robert Wolke discusses some of the processes behind the wonders of modern flavor chemistry. The Best of Spring In a Soup Bowl: You can have good homemade vegetable soup even if it's hot outside - just choose your veggies wisely and keep the flavors light. Shelf Awareness: How can you tell how old that bottle of Worcestershire sauce that's been with you through three apartments and two significant others? Just look at the date code. A guide to the differences between sell-by, use-by, expiration, and best-by dates, and a PDF chart of pantry items' approximate shelf life are provided. Sundays with George: Food Network has caved and put on a low-carb cooking show. Fortunately, it's not terrible. Dinner in 25 Minutes: Spicy Tomato, Fennel, and Orange Sauce with Seafood. Current minutes count - 5 weeks with, 4 without. Today's Tip: Wash the wax and other assorted detritus off your fruit before you zest. Book Report - A Meal Observed, by Andrew Todhunter. Description of a soup-to-nuts dinner at Paris's Taillevent, written by a former apprentice in their kitchen. Fruit Pureeists Can Appreciate: Jarred fruit purees from a Napa Valley supplier, now available for the home kitchen. Brush Up: Don't destroy your nicely seasoned carbon steel wok by using a scouring pad - the traditional bamboo wok brush works just fine. To Do: An Armenian food festival, Italian cooking class, and French wine dinner. Have Your Pick of the Area's Farmers Markets: The yearly listing of farmers' markets in DC, Maryland, Virginia, and Shepherdstown, West Virginia. Market Watch - Fingerling Potatoes: Boiled, pan-fried, roasted, or grilled, try these irregularly shaped oblongs of potatoey goodness. Food Staff Credits: The women and men behind the curtain. Location, Location, Location: This week's wine column is a Q&A - how much is a Chateau de la Riviere, 1982 Fronsac worth, and how does one wade through Texas' esoteric wine shipping regulations? The Weekly Dish: James Beard Awards wrapup - kudos to Ann Cashion for winning Best Chef/Mid-Atlantic, to Ben's Chili Bowl for being named one of America's Classics, and to Robert Egger of the DC Central Kitchen, named the Beard Foundation's Humanitarian of the Year. Foraging - Where Rice is Nice: The different kinds of rice at Rice, on 14th St. NW. Boilerplate: the Nutritional Analysis and Behind Every Recipe blurbs that ran a couple of weeks ago. I sense an impending Food Section FAQ. Chat with Tom: Help for the lobster-obsessed, fill-in-the-blank poetry, more whining about "Tom-only-reviews-expensive-places," more reader smackdown of same.

No photos tonight, but an interesting and good meal... We cut up and grilled a capon, and had an herbed vegetable medley, truffled fries, and a Georges Duboeuf Fleurie with it. We've been working on this truffled fries thing since I had them at a restaurant in Palm Beach County last month. The first two times we tried it, we did homemade fries before doing what they told me at the restaurant... after deep-frying, toss fries in a skillet or wok, with white truffle oil, on medium-high heat and add some Parm-Reg. Tonight we used frozen fries, Ore-Ida Steak Fries to be exact. It was closer to duplicating what I had at the restaurant with my Kobe Beef Burger.

Just so you know that Montana cannot be left out of this: The Grizzly Bar, Bullwackers, Moose Breath Saloon, The Board Wok, The RoadKill Cafe in Big Timber, Montana Hanna's Trout Hole Restaurant, and one that always sounds weird to me --Mayflower of China. Oh Yeah- and Samarai Sushi!!

Well, this is upsetting. They were always the place we relied on. Maybe they are having financial problems since their place in Glenwood South (Cody's) is not doing well. The food there is not very good, although a bunch of us went after seeing "Eat, Drink, Man, Woman" and were the only people there and we got the chef just to make us a series of dishes and they were GREAT! When we call Peking Garden for take-out, they always try to talk us in getting it delivered. I say, "no, I'll come get it" afraid that they will deliver it from Cody's, since we live downtown. We go to NeoChina in Cary for dim sum and think it is great, although we are not thrilled with either NeoChina's regular day menu. My Chinese friends say Ma Ma Wok in Cary is the best. I, so far, have only been there for dim sum. It was good, but did not have the variety (or the carts) that NeoChina has.