"dsi1" wrote in message
...

On Thursday, December 29, 2016 at 8:14:37 AM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Thursday, December 29, 2016 at 2:18:10 AM UTC-10, Ophelia wrote:
> > "dsi1" wrote in message
> > ...
> >
> > On Wednesday, December 28, 2016 at 2:09:32 PM UTC-10,
> > wrote:
> > > On Wed, 28 Dec 2016 14:52:47 -0800 (PST), dsi1 <dsi1yahoo.com>
> > > wrote:
> > >
> > > >On Tuesday, December 27, 2016 at 2:55:14 PM UTC-10,
> > > >wrote:
> > > >> On Tue, 27 Dec 2016 16:44:27 -0800 (PST), dsi1 <dsi10yahoo.com>
> > > >> wrote:
> > > >>
> > > >> >On Tuesday, December 27, 2016 at 7:26:04 AM UTC-10, notbob wrote:
> > > >> >> I got one fer Christmas! Yay!!
> > > >> >>
> > > >> >> I got an 11" de Buyer carbon steel skillet. ATK sez they are
> > > >> >> the
> > > >> >> best
> > > >> >> thing since sliced bread and even have a U2B video extolling
> > > >> >> their
> > > >> >> virtues:
> > > >> >>
> > > >> >> https://www.youtube.com/watch?v=GWNl-uJD0Uo
> > > >> >>
> > > >> >> While I've successfully seasoned my pan and a lotta food
> > > >> >> slips/slides
> > > >> >> around successfully, eggs still stick and are NOT like a "puck
> > > >> >> in
> > > >> >> air
> > > >> >> hockey". I suspect that 'browned' seasoned finish takes more
> > > >> >> than
> > > >> >> a
> > > >> >> few weeks to acquire.
> > > >> >>
> > > >> >> If you can flip foods ina skillet, look for curved sides. Mine
> > > >> >> has
> > > >> >> straight sides and is a little more difficult to flip (not
> > > >> >> impossible
> > > >> >> and not an affectation!).
> > > >> >>
> > > >> >> I keep y'all posted. BTW, I'm having steak fer dinner.
> > > >> >>
> > > >> >> nb
> > > >> >
> > > >> >My favorite pan is a carbon steel pan - a wok. The new CS pans are
> > > >> >mostly a fad. The wok has been around for over 500 years. OTOH,
> > > >> >they
> > > >> >are an improvement over cast iron pans. They probably aren't a
> > > >> >durable
> > > >> >though. They will, however, outlast you.
> > > >>
> > > >> That makes no sense whatever! 'New' carbon steel is no different
> > > >> to
> > > >> 'old' carbon steel, a carbon steel wok is merely one style of pan
> > > >> made
> > > >> from carbon steel. I don't think carbon steel woks have been
> > > >> around
> > > >> 500 years, or anything close to it. YMMV
> > > >
> > > >I speak of the new pan, not the material. I don't know what the old
> > > >woks
> > > >were made of. They could have been made of clay for all I know. The
> > > >new
> > > >pans are not really new, they are merely presented as new and that's
> > > >a
> > > >good thing.
> > >
> > > I've had my wok at least 25 years, it's carbon steel, as I think all
> > > woks bought in Chinese shops here were back in the day.
> >
> > It's probably the most important cooking pan in the world.
> >
> > https://www.youtube.com/watch?v=1-2QBYKI8LU
> >
> > =================
> >
> > He didn't kill that fish before he started cutting it up
> >
> >
> >
> > --
> > http://www.helpforheroes.org.uk
>
> The ways of the Chinese are strange. Most people will kill the fish by
> chopping off the heads. OTOH, most fish in the sea are eaten while still
> alive. It's not good to be an animal in the wild. Chances are slim of
> dying
> of natural causes i.e., old age.
>
> ======================
>
> A hard knock on the head takes no time at all and doesn't take away its
> freshness.
>
>
>
> --
> http://www.helpforheroes.org.uk

I possess no knowledge on how to dispatch a fish. I shall keep your tip in
mind for the next time I get attacked by a big fish.

============

Hmmm depends just how big that thing is ...


--
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