dsi1 wrote:

> On Sunday, January 5, 2020 at 3:32:18 AM UTC-10, cshenk wrote:
> > dsi1 wrote:
> >
> > > On Saturday, January 4, 2020 at 2:53:12 PM UTC-10, cshenk wrote:
> > > > dsi1 wrote:
> > > >
> > > > > On Thursday, January 2, 2020 at 3:48:42 PM UTC-10, jmcquown
> > > > > wrote:
> > > > > > On 1/1/2020 3:11 AM, Leo wrote:
> > > > > > > On 2019 Dec 31, , dsi1 wrote
> > > > > > > (in
> > > > > > > article<62659ab9-ff54-4d7a-8934-45f8855fcd13@googlegroups.
> > > > > > > com> ):
> > > > > > >
> > > > > > >> On Tuesday, December 31, 2019 at 12:42:03 PM UTC-10, Dave
> > > > > > Smith wrote: >>> Things are starting to happen. We have
> > > > > > some sea scallops that I will be >>> searing for our first
> > > > > > course. There is a rack of lamb. I have prepared >>> the
> > > > > > stuff that will be smeared on it. It's just a matter of
> > > > > > timing not. >>> I have to sear the lamb and let it cool
> > > > > > for a few minutes. Then I will >>> brush it will Dijon and
> > > > > > apply the herbed crumb mixture so it will be >>> ready to
> > > > > > throw into the oven while we enjoy the scallops.
> > > > > > > > >
> > > > > > >>> My wife has made some chocolate eclairs for dessert.
> > > > > > > >
> > > > > > >> I'm having pork with green beans. I got it from Ching
> > > > > > Lee's takeout and put >> in my wok so people would think
> > > > > > that I made it myself.
> > > > > > > >
> > > > > > > >
> > > > > >
> > https://www.amazon.com/photos/shared...fonbQ.NauFdBa8
> > > > > > iBgCO6xvK6 >> 0zJ6
> > > > > > >
> > > > > > >
> > > > > > He bought takeout and reheated it. Not impressed he used a
> > > > > > wok. I do hope it tasted good.
> > > > > >
> > > > > > Jill
> > > > >
> > > > > Ah, there's the danger in posting to a Usenet group with a
> > > > > seriously underdeveloped sense of humor. I actually did make
> > > > > that dish. I call it "pork and beans." Be impressed, be very
> > > > > impressed.
> > > >
> > > > Grin, I was. It wasn't fake. JUst a humor impaired reply.
> > > >
> > > > It's hard to get that right gloss on the sauce in a wok. How did
> > > > you do that?
> > >
> > > The same way that you and all the chinamen in China does - with a
> > > cornstarch slurry.
> >
> > I'm probably doing something wrong. I get it fine in soups and
> > other things but in an actual wok, it seems to not come out right
> > somehow.
>
> That is odd. It's a mystery to me.

Me too. Like I said, I'm doing something stupid. It's probably
something really simple and obvious too but as a self trained cook, I
stumble sometimes. It's apt to be the heat level I am using I think
but it could be something really obvious if you saw me try to do it
that once pointed out had us both laughing our asses off at how I could
have missed that.