TheAlligator wrote:
> I hope you don't mind me posting this same thing twice, but the other
> one is buried deep in another thread. I realized I haven't offered
> much in the way of food topics, and seem to have started to lapse into
> my old habit of annoying some people. So here goes.

....

I was curious how hot you keep your work. I'm up to medium, but it
sounds like I'm supposed to go all the way up to high. Does everything
have to be precooked ahead of time? It seems that at a high
temperature, nothing that's fresh will cook at all. So I am starting to
presume a true stir-fry is the final mixing step for a bunch of
different, cooked foods. Am I correct?