Sheldon wrote:
> Dave Smith wrote:
>> When I was working we often went to a Chinese restaurant
>> where they served a great dish called War Bar.
>
> What did your working have to do with it... are you too poor now that
> you're not working and so can no longer afford to eat out?


When I was working I was often at a satellite location, far enough from
the office that we got a meal allowance. There happened to be a number
of decent restaurants with very good prices, and I got to eat lots of
restaurant meals courtesy of my employer. :-)

On Jan 22, 9:38 am, Sheldon > wrote:

> If you think you can stir fry on the table
> with that toys r us thingie you're just jerking off.

I don't stir-fry at the table and I wouldn't recommend trying to. I
set the portable burner on top of the (electric) stove and turn on the
range hood to deal with the smoke.

I *have* used the portable burner at the table for hot pot, though.
But I no longer do that because I bought an electric fondue pot that
works just dandy for hot pot (and for tempura and for, well, fondue,
although I haven't as yet done a dessert fondue).

I'm sorry you don't like to cook, Sheldon. Try it some time and see
how rewarding it can be.

--
Silvar Beitel

Dan Abel said...

> In article >, Andy > wrote:
>
>> Sheldon said...
>>
>> > On Jan 22, 10:18�am, Andy > wrote:
>> >>
>> >> The floundering capability to quickly adjust the electric stove
>> >> burner
>> te
>> > mp
>> >> has kept me from stir frying in ernest.
>> >
>> > There's nothing to adjust... just crank it up to high and saute by
>> > flipping the ingredients in the pan.... you don't adjust by touching
>> > the burner dial, you adjust the cooking temp by placing the pan on
>> > and off the heat.
>>
>>
>> Sheldon,
>>
>> Since you don't own a wok you obviously don't know shit about cooking
>> with a wok.
>>
>> It's definitely not a set it and forget it temperature issue!
>>
>> Oh... and a pan is NOT a wok!
>>
>> Shows what YOU know and what you THINK you know!
>
>
> Actually, Sheldon is right. I've never done it myself, but I've read
> that electric burners work just as well as gas burners, for home stoves.
> The trick is to turn the electric burner on high, and leave it there
> until it has reached maximum heat, *before* starting your cooking. Once
> you start, do not ever adjust the heat on the electric burner until you
> are totally done stir frying.


Dan,

Naturally we're entitled to disagree. ChefBalcer shows techniques contrary
to your and Sheldon's opinion.

Best,

Andy

Andy wrote:
> Dan Abel said...
>
>> In article >, Andy > wrote:
>>
>>> Sheldon said...
>>>
>>>> On Jan 22, 10:18�am, Andy > wrote:
>>>>> The floundering capability to quickly adjust the electric stove
>>>>> burner
>>> te
>>>> mp
>>>>> has kept me from stir frying in ernest.
>>>> There's nothing to adjust... just crank it up to high and saute by
>>>> flipping the ingredients in the pan.... you don't adjust by touching
>>>> the burner dial, you adjust the cooking temp by placing the pan on
>>>> and off the heat.
>>>

>>>
>>> Shows what YOU know and what you THINK you know!
>>
>> Actually, Sheldon is right. I've never done it myself, but I've read
>> that electric burners work just as well as gas burners, for home stoves.
>> The trick is to turn the electric burner on high, and leave it there
>> until it has reached maximum heat, *before* starting your cooking. Once
>> you start, do not ever adjust the heat on the electric burner until you
>> are totally done stir frying.
>
>
> Dan,
>
> Naturally we're entitled to disagree. ChefBalcer shows techniques contrary
> to your and Sheldon's opinion.


Curious that he acknowledges that he has never done it and then claims
that Sheldon is right. I have several woks and have stir fried many,
many dishes quite successfully on electric stoves.

On Jan 22, 11:32*am, Dan Abel > wrote:
>>
> Actually, Sheldon is right. *I've never done it myself, but I've read
> that electric burners work just as well as gas burners, for home stoves. *
> The trick is to turn the electric burner on high, and leave it there
> until it has reached maximum heat, *before* starting your cooking. [snip]

Yes, when we rented a house a few years ago I had to adapt to an
electric stove. Made many fine stirfry dishes by doing just as you
and Sheldon say. And posted about it, but to learn one has to read
with an open mind , doncha know? -aem

Dave Smith said...

> Andy wrote:
>> Dan Abel said...
>>
>>> In article >, Andy > wrote:
>>>
>>>> Sheldon said...
>>>>
>>>>> On Jan 22, 10:18�am, Andy > wrote:
>>>>>> The floundering capability to quickly adjust the electric stove
>>>>>> burner
>>>> te
>>>>> mp
>>>>>> has kept me from stir frying in ernest.
>>>>> There's nothing to adjust... just crank it up to high and saute by
>>>>> flipping the ingredients in the pan.... you don't adjust by touching
>>>>> the burner dial, you adjust the cooking temp by placing the pan on
>>>>> and off the heat.
>>>>
>
>>>>
>>>> Shows what YOU know and what you THINK you know!
>>>
>>> Actually, Sheldon is right. I've never done it myself, but I've read
>>> that electric burners work just as well as gas burners, for home
>>> stoves.
>>> The trick is to turn the electric burner on high, and leave it there
>>> until it has reached maximum heat, *before* starting your cooking.
>>> Once you start, do not ever adjust the heat on the electric burner
>>> until you are totally done stir frying.
>>
>>
>> Dan,
>>
>> Naturally we're entitled to disagree. ChefBalcer shows techniques
>> contrary to your and Sheldon's opinion.
>
>
> Curious that he acknowledges that he has never done it and then claims
> that Sheldon is right. I have several woks and have stir fried many,
> many dishes quite successfully on electric stoves.


Electric stoves can't change temps quick enough.

My electric stove probably doesn't reach high enough temps to begin with.

I have a non-stick wok that would probably melt.

Real and efficient wok cooking is NOT accomplished on electric burners!!!

If you actually watched chefbalcer's videos it would be plainly obvious!

Andy

On Thu, 22 Jan 2009 05:16:32 -0800 (PST),
wrote:

>> Dimitri said...
>>
>> > You're going to need more than a gas stove

A poor carpenter continues to blame the hammer.

In article >, Andy > wrote:

> Dan Abel said...
>
> > In article >, Andy > wrote:
> >
> >> Sheldon said...
> >>
> >> > On Jan 22, 10:18�am, Andy > wrote:
> >> >>
> >> >> The floundering capability to quickly adjust the electric stove
> >> >> burner
> >> >> has kept me from stir frying in ernest.
> >> >
> >> > There's nothing to adjust... just crank it up to high and saute by
> >> > flipping the ingredients in the pan.... you don't adjust by touching
> >> > the burner dial, you adjust the cooking temp by placing the pan on
> >> > and off the heat.

> >> Since you don't own a wok you obviously don't know shit about cooking
> >> with a wok.
> >>
> >> It's definitely not a set it and forget it temperature issue!
> >>
> >> Oh... and a pan is NOT a wok!
> >>
> >> Shows what YOU know and what you THINK you know!

> > Actually, Sheldon is right. I've never done it myself, but I've read
> > that electric burners work just as well as gas burners, for home stoves.
> > The trick is to turn the electric burner on high, and leave it there
> > until it has reached maximum heat, *before* starting your cooking. Once
> > you start, do not ever adjust the heat on the electric burner until you
> > are totally done stir frying.

> Naturally we're entitled to disagree. ChefBalcer shows techniques contrary
> to your and Sheldon's opinion.

Except that Sheldon and I are right, and you are wrong. I used the word
"electric" three times in my above paragraph. Sheldon and I both cook
with gas, so it doesn't apply to us. Chef Balcer is using gas. Gas is
better, but most people don't find it economical to ditch their electric
stove for a few stir fries.

I didn't like the video. You liked the lack of language and written
words. I found it frustrating. What was he cooking? He kept throwing
stuff in, and other than the beef and broccoli, which were named in the
title, I just wasn't sure of most of the rest. The video was almost 9
minutes. Besides the roar of the gas burner, I expected to hear a lot
of roars from the people waiting for their food. That time included no
prep. Everything was precut, measured and placed right next to the wok.
The only prep was opening two bottles and measuring (!) out some stuff.
In addition, there was a fadeout, so his cooking in fact took even
longer.

Although the dish was certainly a stir fry, his first step was to deep
fry the beef. There was obviously other stuff in the bowl with the
beef, but I don't know what.

I hope you get a chance to try stir frying, if you are interested. It
can be lots of fun. Although a plain thin fry pan and electric stove
aren't the best, they will work fine.

--
Dan Abel
Petaluma, California USA

Dan Abel said...

> In article >, Andy > wrote:
>
>> Dan Abel said...
>>
>> > In article >, Andy > wrote:
>> >
>> >> Sheldon said...
>> >>
>> >> > On Jan 22, 10:18�am, Andy > wrote:
>> >> >>
>> >> >> The floundering capability to quickly adjust the electric stove
>> >> >> burner
>> >> >> has kept me from stir frying in ernest.
>> >> >
>> >> > There's nothing to adjust... just crank it up to high and saute by
>> >> > flipping the ingredients in the pan.... you don't adjust by
>> >> > touching the burner dial, you adjust the cooking temp by placing
>> >> > the pan on and off the heat.
>
>> >> Since you don't own a wok you obviously don't know shit about
>> >> cooking with a wok.
>> >>
>> >> It's definitely not a set it and forget it temperature issue!
>> >>
>> >> Oh... and a pan is NOT a wok!
>> >>
>> >> Shows what YOU know and what you THINK you know!
>
>> > Actually, Sheldon is right. I've never done it myself, but I've read
>> > that electric burners work just as well as gas burners, for home
>> > stoves.
>> > The trick is to turn the electric burner on high, and leave it there
>> > until it has reached maximum heat, *before* starting your cooking.
>> > Once you start, do not ever adjust the heat on the electric burner
>> > until you are totally done stir frying.
>
>> Naturally we're entitled to disagree. ChefBalcer shows techniques
>> contrary to your and Sheldon's opinion.
>
> Except that Sheldon and I are right, and you are wrong. I used the word
> "electric" three times in my above paragraph. Sheldon and I both cook
> with gas, so it doesn't apply to us. Chef Balcer is using gas. Gas is
> better, but most people don't find it economical to ditch their electric
> stove for a few stir fries.
>
> I didn't like the video. You liked the lack of language and written
> words. I found it frustrating. What was he cooking? He kept throwing
> stuff in, and other than the beef and broccoli, which were named in the
> title, I just wasn't sure of most of the rest. The video was almost 9
> minutes. Besides the roar of the gas burner, I expected to hear a lot
> of roars from the people waiting for their food. That time included no
> prep. Everything was precut, measured and placed right next to the wok.
> The only prep was opening two bottles and measuring (!) out some stuff.
> In addition, there was a fadeout, so his cooking in fact took even
> longer.
>
> Although the dish was certainly a stir fry, his first step was to deep
> fry the beef. There was obviously other stuff in the bowl with the
> beef, but I don't know what.
>
> I hope you get a chance to try stir frying, if you are interested. It
> can be lots of fun. Although a plain thin fry pan and electric stove
> aren't the best, they will work fine.


chefbalcer has 10 youtube videos in total. I watched them all and gained a
lot of knowledge about stir frying requirements and technique.

Food prep is besides the point.

I have a wok and have stir fried but it's a far cry from stir frying using
gas.

I don't mind disagreeing with you..

Andy

Dan Abel wrote:

> In article >, Andy > wrote:

> > Naturally we're entitled to disagree. ChefBalcer shows techniques
> > contrary to your and Sheldon's opinion.
>
> Except that Sheldon and I are right, and you are wrong. I used the
> word "electric" three times in my above paragraph. Sheldon and I
> both cook with gas, so it doesn't apply to us. Chef Balcer is using
> gas. Gas is better, but most people don't find it economical to
> ditch their electric stove for a few stir fries.

I make stir-fry most Sundays. I've working with electric, even though I
don't particularly like it. However, I don't have any problem getting
the wok hot and keeping it hot, at least for the amount that I prepare.

I like a lot of vegetables in mine.




Brian

--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)

Andy wrote:
> Stir fry practice, practice, practice!!!!!!
>
> We don't get to meet the chef but there is a series of various stirfry dishes
> that without dialog or ingredients, had me spellbound. The chef demonstrated
> exquisite wok and ladle skills in every dish, along with other food prep
> techniques. A feast just to watch, imho!
>
> If I learned one thing, I need a gas stove! And I learned alot more than
> that, without a single spoken word.
>
> GREAT!
>
> http://tinyurl.com/7hmejp
>
> For more of the series just click on the "more from Chefbalcer" link
>
> Enjoy,
>
> Andy

Speaking of which: Gung Hee Fat Choy! :-)

On Thu, 22 Jan 2009 16:11:00 -0500, Dave Smith wrote:

> Andy wrote:
>> Dan Abel said...
>>
>>> In article >, Andy > wrote:
>>>
>>>> Sheldon said...
>>>>
>>>>> On Jan 22, 10:18�am, Andy > wrote:
>>>>>> The floundering capability to quickly adjust the electric stove
>>>>>> burner
>>>> te
>>>>> mp
>>>>>> has kept me from stir frying in ernest.
>>>>> There's nothing to adjust... just crank it up to high and saute by
>>>>> flipping the ingredients in the pan.... you don't adjust by touching
>>>>> the burner dial, you adjust the cooking temp by placing the pan on
>>>>> and off the heat.
>>>>
>
>>>>
>>>> Shows what YOU know and what you THINK you know!
>>>
>>> Actually, Sheldon is right. I've never done it myself, but I've read
>>> that electric burners work just as well as gas burners, for home stoves.
>>> The trick is to turn the electric burner on high, and leave it there
>>> until it has reached maximum heat, *before* starting your cooking. Once
>>> you start, do not ever adjust the heat on the electric burner until you
>>> are totally done stir frying.
>>
>> Dan,
>>
>> Naturally we're entitled to disagree. ChefBalcer shows techniques contrary
>> to your and Sheldon's opinion.
>
> Curious that he acknowledges that he has never done it and then claims
> that Sheldon is right. I have several woks and have stir fried many,
> many dishes quite successfully on electric stoves.

i have done both, but i prefer gas with a round-bottomed wok to electric
with a flat-bottomed. i also think the results with gas were better,
because sometimes you need a variable temp.

that having been said, i would not give it up just because you only have
electric.

your pal,
blake

On Thu, 22 Jan 2009 11:34:50 -0800 (PST), wrote:

> On Jan 22, 9:38 am, Sheldon > wrote:
>
>> If you think you can stir fry on the table
>> with that toys r us thingie you're just jerking off.
>
> I don't stir-fry at the table and I wouldn't recommend trying to. I
> set the portable burner on top of the (electric) stove and turn on the
> range hood to deal with the smoke.
>
> I *have* used the portable burner at the table for hot pot, though.
> But I no longer do that because I bought an electric fondue pot that
> works just dandy for hot pot (and for tempura and for, well, fondue,
> although I haven't as yet done a dessert fondue).
>
> I'm sorry you don't like to cook, Sheldon. Try it some time and see
> how rewarding it can be.

so you do successfully use the thing indoors? all the 'wok burners' i see
say they're not for indoor use.

your pal,
blake

On Jan 23, 12:43 pm, blake murphy > wrote:
> On Thu, 22 Jan 2009 11:34:50 -0800 (PST), wrote:
> > On Jan 22, 9:38 am, Sheldon > wrote:
>
> >> If you think you can stir fry on the table
> >> with that toys r us thingie you're just jerking off.
>
> > I don't stir-fry at the table and I wouldn't recommend trying to. I
> > set the portable burner on top of the (electric) stove and turn on the
> > range hood to deal with the smoke.
>
> > I *have* used the portable burner at the table for hot pot, though.
> > But I no longer do that because I bought an electric fondue pot that
> > works just dandy for hot pot (and for tempura and for, well, fondue,
> > although I haven't as yet done a dessert fondue).
>
> > I'm sorry you don't like to cook, Sheldon. Try it some time and see
> > how rewarding it can be.
>
> so you do successfully use the thing indoors?

Yes. On top of my electric stove, straddling one of the burners, to
take advantage of the hood vent.

> all the 'wok burners' i see
> say they're not for indoor use.

I suspect that anything that uses cannisters of flammable gas is at a
minimum "not recommended for indoor use" and at a maximum is illegal.
Whether they are the portable butane stoves I have been talking about
or a turkey deep-fat fryer. Don't tell anyone.

These things are sold at every Asian store of whatever kind I've been
in to. Who do you think is using them and where? :-)

BTW, they're pretty handy for camping trips too. And half the price
of a Coleman camping stove.

And BTW2, I'm not saying you can't cook stir-fries successfully in a
frying pan on an electric stove. In fact, in perusing my cookbook
collection today, I came across one that has a picture of Martin Yan
on the front, holding a (thick aluminum) Circulon frying pan over an
electric stove. Yan can cook, doncha know :-) But woks and gas are
more fun.

--
Silvar Beitel

On Fri, 23 Jan 2009 11:54:27 -0800 (PST), wrote:

> On Jan 23, 12:43 pm, blake murphy > wrote:
>> On Thu, 22 Jan 2009 11:34:50 -0800 (PST), wrote:
>>> On Jan 22, 9:38 am, Sheldon > wrote:
>>
>>>> If you think you can stir fry on the table
>>>> with that toys r us thingie you're just jerking off.
>>
>>> I don't stir-fry at the table and I wouldn't recommend trying to. I
>>> set the portable burner on top of the (electric) stove and turn on the
>>> range hood to deal with the smoke.
>>
>>> I *have* used the portable burner at the table for hot pot, though.
>>> But I no longer do that because I bought an electric fondue pot that
>>> works just dandy for hot pot (and for tempura and for, well, fondue,
>>> although I haven't as yet done a dessert fondue).
>>
>>> I'm sorry you don't like to cook, Sheldon. Try it some time and see
>>> how rewarding it can be.
>>
>> so you do successfully use the thing indoors?
>
> Yes. On top of my electric stove, straddling one of the burners, to
> take advantage of the hood vent.
>
>> all the 'wok burners' i see
>> say they're not for indoor use.
>
> I suspect that anything that uses cannisters of flammable gas is at a
> minimum "not recommended for indoor use" and at a maximum is illegal.
> Whether they are the portable butane stoves I have been talking about
> or a turkey deep-fat fryer. Don't tell anyone.
>
> These things are sold at every Asian store of whatever kind I've been
> in to. Who do you think is using them and where? :-)
>
> BTW, they're pretty handy for camping trips too. And half the price
> of a Coleman camping stove.
>
> And BTW2, I'm not saying you can't cook stir-fries successfully in a
> frying pan on an electric stove. In fact, in perusing my cookbook
> collection today, I came across one that has a picture of Martin Yan
> on the front, holding a (thick aluminum) Circulon frying pan over an
> electric stove. Yan can cook, doncha know :-) But woks and gas are
> more fun.

o.k., i will keep this in mind.

your pal,
blake