I still can't get over the hotdogs. The only way I'll eat a hotdog if it's covered in a cornmeal batter and deep fried.
Made my First Stir Fry Last Night & it Was Gorgeous!
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That was the brand my Grandma used
Until Aji-no-moto took over the world
I like it Chicago style, i.e., with a salad on top. The traditional day-glow relish is something to behold:
That looks radioactive and delicious. I might give them another try.I like it Chicago style, i.e., with a salad on top. The traditional day-glow relish is something to behold:
Once a year as a hotdog sandwich; so with "sauerkraut" and plenty mustard in a roll.
I've recently greatly reduced my sugar and simple carbohydrate consumption. The result has been that I've been less hungry and less 'jittery' for lack of a better word.
I'm going with fresh fruit, fresh vegetables, whole grains, and tempeh. I have some tofu yet to prepare. Oh, eggs.
It's amazing what a plateful of colorful steamed and or stir 'fried' vegies can do for your mood even before you eat any. Thank goodness I have found the energy to do the preparations! It really doesn't require that much and it becomes easier with practice. I'm experimenting with spices and seasonings. Food is medicine. Sugar is poisonous and more addictive than tobacco. (imho)
I'm going with fresh fruit, fresh vegetables, whole grains, and tempeh. I have some tofu yet to prepare. Oh, eggs.
It's amazing what a plateful of colorful steamed and or stir 'fried' vegies can do for your mood even before you eat any. Thank goodness I have found the energy to do the preparations! It really doesn't require that much and it becomes easier with practice. I'm experimenting with spices and seasonings. Food is medicine. Sugar is poisonous and more addictive than tobacco. (imho)
Speaking of Chinese restaurants. You might like this sketch. Though this is an Indian restaurant. I found it quite amusing.
I love me eggies . Poached, fried, boiled do not care as long as they are prepared properly.
Only not raw.
Well it was a choice twixt hotdogs, corned beef or a tin of spam and the hotdogs won.
I'll be honest and say I could hardly taste the hotdogs but then they were cheapo dogs and not the nice ones I usually have.
Jay.
One can buy this weirdness online in Switzerland, costs about $50 over here, probably for the novelty factor of having something with food colouring that's not aimed at children. I see it costs $10 in the US.I like it Chicago style, i.e., with a salad on top. The traditional day-glow relish is something to behold:
Good for you! Got the wok out a couple of weeks ago and back to exploring all things wok lately - shrimp, beef, pork, noodles, rice and all other things combinable! Love the flavors and we tend to eat smaller portions because it is so filling.
I occasionally make spam fried rice. I try to get the low sodium version that's available here in the States.
I'm shocked that it's available in Switzerland. I've never seen that particular kind of relish used on anything other than hotdogs in Chicago! And the only place that I know that sells them in the US outside of Chicago is Amazon!
Plenty of Americans living in the big cities here (even though Swiss banks make their lives hard to open accounts...), generally plenty of people from all over the world, for a small country it's very well served!
This company sells it, they are based in Geneva Sweet Chicago Relish for hot dogs 16 oz (1 pint) - https://ninelife.ch/products/sweet-chicago-relish-for-hot-dogs-16-oz-1-pint?gad_source=1&gclid=CjwKCAiAibeuBhAAEiwAiXBoJKivLslBmcB5bE8DWeTJYctyWTfZb8xbcQZm-VpoM6Rim1C-6VKuJhoCaP0QAvD_BwE
With all due respect, but I consider canned hotdogs and the likes junkfood.
As much as I every now and then like the taste, once a year will do .
But this is just me.
Well my wok arrived last night (a day early) and was surprised at its size (13") & weight. The brand is 'School of Wok' if that means anything to anyone. It has something to do with a TV/Youtube chef called Jeremy Wong. It has a slightly rounded bottom which I believe is preferred.
Later on today I'll tackle the seasoning of it. My main cooker is electric but I do have a single (canned) gas ring which I will be using to do the seasoning. If it hasn't enough oomph to do the job itself I'll use my gas blowtorch to assist.
I've been looking into some stir fry recipes and many of them appeal to me. The main thing is cooking time as I can't stand for too long though I do have a perching stool in the kitchen but by all acc
Onwards and upwards as they say
Jay.
Later on today I'll tackle the seasoning of it. My main cooker is electric but I do have a single (canned) gas ring which I will be using to do the seasoning. If it hasn't enough oomph to do the job itself I'll use my gas blowtorch to assist.
I've been looking into some stir fry recipes and many of them appeal to me. The main thing is cooking time as I can't stand for too long though I do have a perching stool in the kitchen but by all acc
Onwards and upwards as they say
Jay.
but by all accounts, if everything is prepped beforehand, the actual cooking time is not too long.
For some reason this last sentence wouldn't load with the body of the post.
Jay.
For some reason this last sentence wouldn't load with the body of the post.
Jay.
Hey Jay, are you familiar with seasoning cast iron? A gas flame or blowtorch is too intense in my opinion.
One way of seasoning is simply using it and, quoting my wife, "accepting it will be permanently dirty" (scrubbing with salt, chainmail etc - anything other actually cleaning it with soap and water!).
Another way if you want to waste some electricity is to season it in the oven (if it doesn't have a wooden/plastic handle), by dropping no more than 3-4 drops of oil on it, wiping it carefully with paper towels and putting it in the oven at ~150 degrees for a couple of hours. Then doing this over and over. Making cornbread in a cast iron skillet is also a great way of seasoning a pan organically.
Seasoning is essentially the plasticising of oils by heat, any concentrated heat like a stovetop or (lol) blowtorch will simply burn any residue off. Some people get very passionate about seasoning cast iron, I used to be among them.
I love cast iron but it's not practical, that's why it's not used in professional kitchens unless we're talking about a wok, or Dutch oven for braising. A chef friend of mine told me they use mostly stainless steel and aluminium because they need to be fast so they use high heat, and wash their pots and pans tens of times per day, cast iron wouldn't be practical for a professional kitchen.
Thanks Karam but alas the deed is now done.....and I have 2 burns on my wrist to prove it plus the deafness I have from setting my smoke alarm off FOUR times
.I'd watched a couple of Youtube videos on seasoning and they pretty much said the same thing (one did actually mention your oven method).
As my single gas ring is of the portable type I figured it might need help so I did also use my blowtorch.
End result.....through the clouds of smoke & stink I now have a dark brown almost black wok, I just need to find somewhere to put it, this thing is huge.
Some folk recommend cooking some almost dead veggies and tossing them before using the wok proper, I just don't like to toss food away.
"A chef friend of mine told me they use mostly stainless steel and aluminium because they need to be fast so they use high heat...".
Interesting that you say that as my first attempt was done in my thick bottomed stainless pan and was an absolute breeze to clean afterwards!
When I was a commis chef many years ago we used heavy brass pots with a tin coating.
Jay.