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10-17-2010, 01:38 PM
Re: (...)
Got a new book last week, Grace Young's Stir-Frying.... and it is a great book. It's not an Asian cookbook, but rather it is the result of taking the stir-fry method of cooking wherever Chinese immigrants migrated to from China. They kept their beloved stir-fry, but adapted to the ingredients of their adopted countries.
Really some interesting combinations -
Jamaican Jerk Chicken fried rice
or
Chinese Peruvian Stir-Fried filet mignon
I also finally replaced my old nothing wok that I have hated ever since someone gave it to me years ago. Don't know why it took so long to replace - I hope I live long enough for a wonderful patina to develop!!!!!
I bought a 14" flat bottomed carbon steel that I have been yearning for. I'm keeping it on the stove, so I'll continually use it for a few months. I'm excited.
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
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That cookbook sounds great! So does the wok!
Daphne
Keep your mind wide open.
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That sounds like a cool cookbook. Somewhere I saw that fillet Mignon stir fry and it looked really really good.
You only live once . . . but if you do it right once should be enough!
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Thanks, Jean, sounds like a good book. We finally broke down and bought a new wok, a great big cast iron one from the Indian store. We're going to try it out at the winery on the gas stove.
Practice safe lunch. Use a condiment.
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Lorraine, I've never seen a cast iron wok. That's going to be one "hot" pot! I would love to see a picture of it when you get a chance.
Jean, you will love the flat-bottom wok. My girls gave me one several years back and it's been one of my "go to" pans ever since. I use it for all kinds of things, even risotto.
Maryann
"Drink your tea slowly and reverently..."
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One suggestion she mentioned I found very interesting -
"I used the wok to make popcorn. A few years ago I discovered that after making popcorn in my wok its patina was darker in color and was also more fortified. As the corn pops, it evenly disperses a light coating of oil around the wok's entire inside surface, which the heat then burns in. Of course, popping corn will not make a new wok suddenly look or behave like a thirty-year-old pan!"
Interesting, huh? This is a neat book - maybe the first I'll try is "Hong Kong-Style Mango Ginger Chicken" oh my, sounds so good.
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
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Now then - did I bring the lid for the wok???? Maybe not - it was glass. Darn!
You only live once . . . but if you do it right once should be enough!
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That dish sounds very good, Jean. What a great idea to pop corn in a new wok to help season it.
Sharon, my wok didn't come with a lid for some reason and I wanted one, so I went to one of those kitchen stores at an outlet mall and bought a "universal" lid for it. It doesn't fit tight, but works for my purposes.
Maryann
"Drink your tea slowly and reverently..."