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

On Sun, 18 Jan 2009 13:20:04 +0000 (UTC), 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
>
I wouldn't want to eat that much oil on a daily basis.


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

sf said...

> On Sun, 18 Jan 2009 13:20:04 +0000 (UTC), 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
>>
> I wouldn't want to eat that much oil on a daily basis.


Good point. Probably not me either. I might give it a week to see what
condition my condition was in!

Andy

On Jan 18, 5:20*am, 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.
>
Interesting to watch, thanks for posting. Personally, I prefer the
northern-style wok with the long handle that facilitates tossing, as
opposed to the Cantonese-style wok shown with the two loop handles.
The tossing action is quite fun, besides being effective. And if I
use the ladle when stirfrying instead of the flatter spatula I often
turn it upside down when stirring. I only watched the first video,
maybe these are shown in others. One of the important lessons shown
is that the wok was not overloaded at any point so the temp stayed
high. Too often home cooks will put two times those quantities and
then will get steamied/stewed results instead of fried. -aem

On Jan 18, 9:03*am, sf > wrote:
>
> I wouldn't want to eat that much oil on a daily basis.
>
You're right that this kind of dish is traditionally pretty oily, but
it's easily modified at home. When I do it, I usually don't add back
more than a teaspoon of oil after draining the deep-fry oil. The wok
is already well seasoned and the oil only needs to serve as a vehicle
to facilitate spreading the seasonings all around. Also, instead of
removing the deep-fried chicken to a dish, you can place it on paper
to absorb some of the surface oil. -aem

On 2009-01-18, Andy > wrote:
> sf said...

>> I wouldn't want to eat that much oil on a daily basis.
>
>
> Good point. Probably not me either. I might give it a week to see what
> condition my condition was in!

It's been working for the Chinese for centuries. You gotta rember, they
don't use fake "salad oils", but natural oils. Also, when you eat with
chopsticks, most of the oily sauce drips off. I'd rather take my chances
with some natural oil than the chemistry professor crap in 90% of American
foods.


Andy, on the subject of gas, look for a cheapo turkey deep fryer kit. I
bought 3 of them at Lowe's for $20 each, including 170K btu propane burners
with usable stand, 6.5 gal pot and accessories. Admittedly, an amazing
deal, but they were only $30 each before the sale. I tossed all the rest of
the crap and kept the burners for my beer system. I used one burner for
stirfry. It has an adjustable regulator and fits up to a bbq-size propane
tank. The sucker gives more than serious stir-fry temps at dirt cheap
prices. Even burners at Asian stores are in the $50 and up range and
typically are made for natural gas. Propane burns hotter. My burner/stand
burns so hot, the wood on the far side loop handle is almost gone. No prob,
I seldem use it, the one pan-type handle being enough.

nb

notbob said...

> On 2009-01-18, Andy > wrote:
>> sf said...
>
>>> I wouldn't want to eat that much oil on a daily basis.
>>
>>
>> Good point. Probably not me either. I might give it a week to see what
>> condition my condition was in!
>
> It's been working for the Chinese for centuries. You gotta rember, they
> don't use fake "salad oils", but natural oils. Also, when you eat with
> chopsticks, most of the oily sauce drips off. I'd rather take my
> chances with some natural oil than the chemistry professor crap in 90%
> of American foods.
>
>
> Andy, on the subject of gas, look for a cheapo turkey deep fryer kit. I
> bought 3 of them at Lowe's for $20 each, including 170K btu propane
> burners with usable stand, 6.5 gal pot and accessories. Admittedly, an
> amazing deal, but they were only $30 each before the sale. I tossed all
> the rest of the crap and kept the burners for my beer system. I used
> one burner for stirfry. It has an adjustable regulator and fits up to a
> bbq-size propane tank. The sucker gives more than serious stir-fry
> temps at dirt cheap prices. Even burners at Asian stores are in the $50
> and up range and typically are made for natural gas. Propane burns
> hotter. My burner/stand burns so hot, the wood on the far side loop
> handle is almost gone. No prob, I seldem use it, the one pan-type
> handle being enough.
>
> nb


nb,

I did notice that ChefBalcer used some kind of portable gas burner sitting
on his stove, I think.

I would probably ruin a lot of food along the stirfry learning curve. His
use of the ladle was nothing short of magical, imho.

Best,

Andy

aem said...

> On Jan 18, 5:20*am, Andy > wrote:
>> Stir fry practice, practice, practice!!!!!!
>>
>> We don't get to meet the chef but there is a series of various stirfry
di
> shes
>> that without dialog or ingredients, had me spellbound. The chef
demonstra
> ted
>> 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.
>>
> Interesting to watch, thanks for posting. Personally, I prefer the
> northern-style wok with the long handle that facilitates tossing, as
> opposed to the Cantonese-style wok shown with the two loop handles.
> The tossing action is quite fun, besides being effective. And if I
> use the ladle when stirfrying instead of the flatter spatula I often
> turn it upside down when stirring. I only watched the first video,
> maybe these are shown in others. One of the important lessons shown
> is that the wok was not overloaded at any point so the temp stayed
> high. Too often home cooks will put two times those quantities and
> then will get steamied/stewed results instead of fried. -aem


aem,

Glad you watched one. He only uses the ladle. A thing of beauty to watch.

The other thing I learned is I'll have to upgrade my exhaust vent system!!!

Best,

Andy

On 2009-01-18, Andy > wrote:

> I would probably ruin a lot of food along the stirfry learning curve. His
> use of the ladle was nothing short of magical, imho.

Not really. You can do almost the same thing in a std round corner skillet
with a large Western style spoon. That spoon/ladle technique is from
commercial restaurants that have large woks that are too big to pick up for
tossing. You saw him do it in the video. Standard home size wok is 14-15
inches diameter. Commercial woks are twice that and have foot-pedal gas
valve to control heat immediately,q to shut off heat or deliver a monster
blast of flame . My wok has std western style handle, yet I have a good wok
spatula. The handle is good for pulling the wok off the flame if it gets TOO
hot. The more control options, the better.

nb

sf wrote on Sun, 18 Jan 2009 09:03:22 -0800:

>> 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
>>
> I wouldn't want to eat that much oil on a daily basis.

I use a non-stick pan for stir frying when cooking for one or two. I
only add a little oil from a Misto sprayer and that works well. I know
people say stir frying should be done at a high temperature but I find
my results satisfactory. Chinese food, especially in restaurants, has
much more grease than many people realize.



--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

On Jan 18, 8:20 am, 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

If you have an electric stove, you might consider getting a portable
butane-powered stove like this one:

http://www.amazon.com/Deluxe-Butane-.../dp/B000BVC4NY

Many Asian markets carry similar ones plus, of course, the butane
cannisters to go with them. I have one and it's what I use for stir
fries, given that my stove top is electric. Works like a charm. Plus
you can do stuff right at the table.

--
Silvar Beitel

said...

> On Jan 18, 8:20 am, 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
>
> If you have an electric stove, you might consider getting a portable
> butane-powered stove like this one:
>
> http://www.amazon.com/Deluxe-Butane-.../dp/B000BVC4NY
>
> Many Asian markets carry similar ones plus, of course, the butane
> cannisters to go with them. I have one and it's what I use for stir
> fries, given that my stove top is electric. Works like a charm. Plus
> you can do stuff right at the table.
>
> --
> Silvar Beitel


Silvar Beitel,

I vaguely recall that a portable propane/butane tank indoors is illegal.

I'll ring up the town hall and inquire.

Best,

Andy
Go Eagles!

On Jan 18, 2:41 pm, Andy > wrote:

> I vaguely recall that a portable propane/butane tank indoors is illegal.
>
> I'll ring up the town hall and inquire.

Well, yes, no doubt, in many places. And they come with warnings not
to use them indoors.

So, if you burn down your house because you had a faulty portable
stove or you misused one, you would/might be denied a fire insurance
claim. Common sense works wonders to avoid that, just like with
candles or fireplaces or ...

And there's the danger of carbon monoxide, too. But that's about the
same as for a regular gas stove burner, i.e. not much of a problem if
it's working right. My little stove hasn't set off any of my carbon
monoxide detectors while in use.

A safety feature of these stoves is that they actually pop the gas
cannister out of its connection when you turn them all the way off, so
there's also not much chance of flooding a room with unburned gas.

--
Silvar Beitel

"Andy" > wrote in message ...
> 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.
>

You're going to need more than a gas stove - that's a professional Wok Stove
probably about 30K to 45K BTU'S and he's deliberately slow for the camera.
You should watch the cooking line at a good Chinese place some time.

Dimitri

sf > wrote:

> I wouldn't want to eat that much oil on a daily basis.

He used the cheapest oyster sauce out there, too.

His wok skills are very below par for a Chinese restaurant or home
chef.

-sw

Andy > wrote:

> I would probably ruin a lot of food along the stirfry learning curve. His
> use of the ladle was nothing short of magical, imho.

It a big spoon, ferchristsakes.

The last thing you need is gas and open flames in the kitchen, Andy.
You're the one who tried to make pizza with a soft pretzel, right?

-sw

> wrote:

> On Jan 18, 8:20 am, 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
>
> If you have an electric stove, you might consider getting a portable
> butane-powered stove like this one:
>
> http://www.amazon.com/Deluxe-Butane-.../dp/B000BVC4NY

That one is not very well suited for wok cooking. The Asian markets
always have some impressive high-capacity cast iron burners for
sale. Just add propane tank a mount.

-sw

Sqwertz wrote:

> Andy > wrote:
>
> > I would probably ruin a lot of food along the stirfry learning curve.
His
> > use of the ladle was nothing short of magical, imho.
>
> It a big spoon, ferchristsakes.
>
> The last thing you need is gas and open flames in the kitchen, Andy.
> You're the one who tried to make pizza with a soft pretzel, right?
>

Aw, geez, Steve, Andy is just trying to have a little fun...don't be so
friggin' neurotic...man you are so GROUCHY lately - relax that sphincter of
yers...!!!

;-P


--
Best
Greg

Dimitri said...

> You're going to need more than a gas stove - that's a professional Wok
> Stove probably about 30K to 45K BTU'S and he's deliberately slow for the
> camera. You should watch the cooking line at a good Chinese place some
> time.
>
> Dimitri


Dimitri,

I don't doubt you in the least!

I can't think of a good Chinese restaurant nearby.

Kelsey Grammar (sp? "Frasier") showed off his kitchen on a TV show and the
stove came with a built-in "recessed" stir-fry burner. Must've had 100 gas
flame jets firing in a circle from below. When the wok sat in place you
couldn't see the flames.

That's another thing I noticed in ChefBalcer's videos was managing the
burners. Equally awesome to see! I'd've set it and forgot it! LOL!

Best,

Andy

Gregory Morrow said...

>
> Sqwertz wrote:
>
>> Andy > wrote:
>>
>> > I would probably ruin a lot of food along the stirfry learning curve.
> His
>> > use of the ladle was nothing short of magical, imho.
>>
>> It a big spoon, ferchristsakes.
>>
>> The last thing you need is gas and open flames in the kitchen, Andy.
>> You're the one who tried to make pizza with a soft pretzel, right?
>>
>
> Aw, geez, Steve, Andy is just trying to have a little fun...don't be so
> friggin' neurotic...man you are so GROUCHY lately - relax that sphincter
of
> yers...!!!
>
> ;-P


It was a thought up puff pastry pepperoni pizza.

http://i41.tinypic.com/10776ft.jpg

I forced myself to enjoy it!

Enough garlic powder can just about rescue anything!!!

Andy

In article >, Andy > wrote:

> It was a thought up puff pastry pepperoni pizza.
>
> http://i41.tinypic.com/10776ft.jpg
>
> I forced myself to enjoy it!
>
> Enough garlic powder can just about rescue anything!!!
>
> Andy

That's cheating Andy. <g>

I have also used biscuit dough in the past for pizza crust.
It works!
--
Peace! Om

"Any ship can be a minesweeper. Once." -- Anonymous

Omelet said...

> In article >, Andy > wrote:
>
>> It was a thought up puff pastry pepperoni pizza.
>>
>> http://i41.tinypic.com/10776ft.jpg
>>
>> I forced myself to enjoy it!
>>
>> Enough garlic powder can just about rescue anything!!!
>>
>> Andy
>
> That's cheating Andy. <g>
>
> I have also used biscuit dough in the past for pizza crust.
> It works!


Om,

I have a lot to learn! <VBG>

<smootch>

Andy

In article >, Andy > wrote:

> Omelet said...
>
> > In article >, Andy > wrote:
> >
> >> It was a thought up puff pastry pepperoni pizza.
> >>
> >> http://i41.tinypic.com/10776ft.jpg
> >>
> >> I forced myself to enjoy it!
> >>
> >> Enough garlic powder can just about rescue anything!!!
> >>
> >> Andy
> >
> > That's cheating Andy. <g>
> >
> > I have also used biscuit dough in the past for pizza crust.
> > It works!
>
>
> Om,
>
> I have a lot to learn! <VBG>
>
> <smootch>
>
> Andy

Cheers! :-)
--
Peace! Om

"Any ship can be a minesweeper. Once." -- Anonymous

Andy wrote:

> Gregory Morrow said...
>
> >
> > Sqwertz wrote:
> >
> >> Andy > wrote:
> >>
> >> > I would probably ruin a lot of food along the stirfry learning curve.
> > His
> >> > use of the ladle was nothing short of magical, imho.
> >>
> >> It a big spoon, ferchristsakes.
> >>
> >> The last thing you need is gas and open flames in the kitchen, Andy.
> >> You're the one who tried to make pizza with a soft pretzel, right?
> >>
> >
> > Aw, geez, Steve, Andy is just trying to have a little fun...don't be so
> > friggin' neurotic...man you are so GROUCHY lately - relax that sphincter
> of
> > yers...!!!
> >
> > ;-P
>
>
> It was a thought up puff pastry pepperoni pizza.
>
> http://i41.tinypic.com/10776ft.jpg
>
> I forced myself to enjoy it!
>
> Enough garlic powder can just about rescue anything!!!


I use a lotta garlic powder, more than salt even...and that's in addition to
the minimum three - four heads of fresh garlic I use per week. Garlic is a
food group for me, it's welcome in any form...!!!


--
Best
Greg

Andy > wrote:

>> Sqwertz wrote:
>>
>>> You're the one who tried to make pizza with a soft pretzel, right?
>
> It was a thought up puff pastry pepperoni pizza.
>
> http://i41.tinypic.com/10776ft.jpg

That picture was taken on 8/13/06 - over two years ago.

Just the other night you said you tried a make a pizza... make that
a philly cheesesteak... from a soft pretzel.

Friggin genius, you are. Imagine what you'd do with a gas stove.

-sw

On Jan 18, 7:53 pm, Andy > wrote:
> Dimitri said...
>
> > You're going to need more than a gas stove - that's a professional Wok
> > Stove probably about 30K to 45K BTU'S and he's deliberately slow for the
> > camera. You should watch the cooking line at a good Chinese place some
> > time.
>
> > Dimitri
>
> Dimitri,
>
> I don't doubt you in the least!

Well, I did two stir fries on my portable gas stove yesterday, a beef
and broccoli one and a chicken and zucchini and pepper one, and they
both turned out great, IIDSSM.

I realized that I have always followed the advice that every cookbook
gives you about stir-frying: Don't overload the wok. Work in batches
if need be to prevent steaming the food when you really want to stir-
fry it.

And that's what I did. And I guess, have always done, having started
out following recipes obviously made for home cooks (with ordinary
stove burners) that say, "Working in batches, ...". If I worked in a
restaurant, I'd want a larger burner, but for home cookin', the
portable one did a bang-up job.

YMMV.

--
Silvar Beitel

said...

> On Jan 18, 7:53 pm, Andy > wrote:
>> Dimitri said...
>>
>> > You're going to need more than a gas stove - that's a professional Wok
>> > Stove probably about 30K to 45K BTU'S and he's deliberately slow for
the
>> > camera. You should watch the cooking line at a good Chinese place some
>> > time.
>>
>> > Dimitri
>>
>> Dimitri,
>>
>> I don't doubt you in the least!
>
> Well, I did two stir fries on my portable gas stove yesterday, a beef
> and broccoli one and a chicken and zucchini and pepper one, and they
> both turned out great, IIDSSM.
>
> I realized that I have always followed the advice that every cookbook
> gives you about stir-frying: Don't overload the wok. Work in batches
> if need be to prevent steaming the food when you really want to stir-
> fry it.
>
> And that's what I did. And I guess, have always done, having started
> out following recipes obviously made for home cooks (with ordinary
> stove burners) that say, "Working in batches, ...". If I worked in a
> restaurant, I'd want a larger burner, but for home cookin', the
> portable one did a bang-up job.
>
> YMMV.
>
> --
> Silvar Beitel


YAY!!!

[applause]

Andy

On Jan 18, 2:15�pm, wrote:
> On Jan 18, 8:20 am, 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
>
> If you have an electric stove, you might consider getting a portable
> butane-powered stove like this one:
>
> http://www.amazon.com/Deluxe-Butane-.../dp/B000BVC4NY
>
> Many Asian markets carry similar ones plus, of course, the butane
> cannisters to go with them. �I have one and it's what I use for stir
> fries, given that my stove top is electric. �Works like a charm. �Plus
> you can do stuff right at the table.

With only 7,000 BTUs it'll barely squeak by while preparing one very
tiny portion at a time. Those butane cylinders don't go very far and
they ain't cheap. None of the reviewers liked it. You'd do much
better stir frying on your electric stove with a carbon steel
skillet... I have a gas stove and very occasionally I'll do a simple
stir fry in a carbon steel skillet (I don't own a wok). But it's
been my experience that stir fry recipes call for myriad ingredients
that I'd rather not keep on hand, stir frying on a regular stove is
messy, there's lots of spatter. Professional wok stations have the
burners set into a metal trough that can be easily washed down with
the water taps that are right there on the wall. You need a powerful
exhaust system too. There's a lot more to a stir fry station than
owning a high BTU burner. If you think you can stir fry on the table
with that toys r us thingie you're just jerking off.

When I want good stir fry I'd much rather dine at a good Chinese
restaurant... I can pick, choose, and refuse from a huge menu, I don't
need to buy all kinds of ingredients that I'll never use before they
spoil, I have no hours of prep time, everything arrives in proper
order and piping hot... costs less too.

Sheldon wrote:


> When I want good stir fry I'd much rather dine at a good Chinese
> restaurant... I can pick, choose, and refuse from a huge menu, I don't
> need to buy all kinds of ingredients that I'll never use before they
> spoil, I have no hours of prep time, everything arrives in proper
> order and piping hot... costs less too.


I find stir frying a good thing to do when there are little bits of this
and that in the crisper, not enough for vegetable serving, but a
variety. It is a quick easy way to do a one pan meal. Add some garlic,
ginger, hot chilies, a bit of soy sauce, lobster sauce or whatever. You
can easily make something as good as most Chinese restaurant dishes.

Dave Smith wrote:

> Sheldon wrote:
>
>
>> When I want good stir fry I'd much rather dine at a good Chinese
>> restaurant... I can pick, choose, and refuse from a huge menu, I don't
>> need to buy all kinds of ingredients that I'll never use before they
>> spoil, I have no hours of prep time, everything arrives in proper
>> order and piping hot... costs less too.
>
>
>
> I find stir frying a good thing to do when there are little bits of this
> and that in the crisper, not enough for vegetable serving, but a
> variety. It is a quick easy way to do a one pan meal. Add some garlic,
> ginger, hot chilies, a bit of soy sauce, lobster sauce or whatever. You
> can easily make something as good as most Chinese restaurant dishes.
>

And you don't necessarily have to use an asian style sauce, after or
during the cooking you can make a roux an form an european style sauce
or a wine reduction sauce just as easily, its not rocket science or
brain surgery, i find it a very easy and efficient way to quickly cook a
meal, but then i think i have past life experience with doing so

One of my favorites is to quickly stir fry in butter/oil some raw
shrimp, left over chicken, garlic, green onions & white wine then serve
over rice or pasta.
--
JL

Dave Smith said...

> Sheldon wrote:
>
>
>> When I want good stir fry I'd much rather dine at a good Chinese
>> restaurant... I can pick, choose, and refuse from a huge menu, I don't
>> need to buy all kinds of ingredients that I'll never use before they
>> spoil, I have no hours of prep time, everything arrives in proper
>> order and piping hot... costs less too.
>
>
> I find stir frying a good thing to do when there are little bits of this
> and that in the crisper, not enough for vegetable serving, but a
> variety. It is a quick easy way to do a one pan meal. Add some garlic,
> ginger, hot chilies, a bit of soy sauce, lobster sauce or whatever. You
> can easily make something as good as most Chinese restaurant dishes.


The floundering capability to quickly adjust the electric stove burner temp
has kept me from stir frying in ernest.

I was lucky to have tangerine beef OR sesame/peanut noodle beef stir fry (a
boatload amount!) at a stir fry takeout, every lunch, once upon a time.
[sigh]

Andy

Joseph Littleshoes wrote:
>
>> I find stir frying a good thing to do when there are little bits of
>> this and that in the crisper, not enough for vegetable serving, but a
>> variety. It is a quick easy way to do a one pan meal. Add some garlic,
>> ginger, hot chilies, a bit of soy sauce, lobster sauce or whatever.
>> You can easily make something as good as most Chinese restaurant dishes.
>>
>
> And you don't necessarily have to use an asian style sauce, after or
> during the cooking you can make a roux an form an european style sauce
> or a wine reduction sauce just as easily, its not rocket science or
> brain surgery, i find it a very easy and efficient way to quickly cook a
> meal, but then i think i have past life experience with doing so



Not to mention that, considering how bad some Chinese restaurants can
be, you can often do better at home. It is a quick, easy style of cooking.

> One of my favorites is to quickly stir fry in butter/oil some raw
> shrimp, left over chicken, garlic, green onions & white wine then serve
> over rice or pasta.

I sometimes stir fry shrimp in browned butter with ginger, garlic
(lots), dried chillies, and green onion add a little wine and serve on
angel hair pasta and garnish with chopped cilantro.

Andy wrote:
>> I find stir frying a good thing to do when there are little bits of this
>> and that in the crisper, not enough for vegetable serving, but a
>> variety. It is a quick easy way to do a one pan meal. Add some garlic,
>> ginger, hot chilies, a bit of soy sauce, lobster sauce or whatever. You
>> can easily make something as good as most Chinese restaurant dishes.
>
>
> The floundering capability to quickly adjust the electric stove burner temp
> has kept me from stir frying in ernest.
>
> I was lucky to have tangerine beef OR sesame/peanut noodle beef stir fry (a
> boatload amount!) at a stir fry takeout, every lunch, once upon a time.
> [sigh]


When I was working we often went to a Chinese restaurant where they
served a great dish called War Bar. It was similar to Cantonese Chow
Mein with shrimp, chicken, slices of BBQ pork, onion, carrots, snow peas
and broccoli with noodles ad a sauce. The only real difference was the
addition of bits of very hot chillies. It was delicious. Occasionally
we made the mistake of ordering their combo dinner specials. They were
cheap, but not very good.

Dave Smith said...

> Andy wrote:
>>> I find stir frying a good thing to do when there are little bits of
>>> this and that in the crisper, not enough for vegetable serving, but a
>>> variety. It is a quick easy way to do a one pan meal. Add some garlic,
>>> ginger, hot chilies, a bit of soy sauce, lobster sauce or whatever.
>>> You can easily make something as good as most Chinese restaurant
>>> dishes.
>>
>>
>> The floundering capability to quickly adjust the electric stove burner
>> temp has kept me from stir frying in ernest.
>>
>> I was lucky to have tangerine beef OR sesame/peanut noodle beef stir
>> fry (a boatload amount!) at a stir fry takeout, every lunch, once upon
>> a time. [sigh]
>
>
> When I was working we often went to a Chinese restaurant where they
> served a great dish called War Bar. It was similar to Cantonese Chow
> Mein with shrimp, chicken, slices of BBQ pork, onion, carrots, snow peas
> and broccoli with noodles ad a sauce. The only real difference was the
> addition of bits of very hot chillies. It was delicious. Occasionally
> we made the mistake of ordering their combo dinner specials. They were
> cheap, but not very good.


Dave,

So how F<------------------------->AT did YOU guys get?!?

<VBG>

Sounds delicious!

Andy

On Jan 22, 9:52�am, Dave Smith
> wrote:
> Sheldon wrote:
> > When I want good stir fry I'd much rather dine at a good Chinese
> > restaurant... I can pick, choose, and refuse from a huge menu, I don't
> > need to buy all kinds of ingredients that I'll never use before they
> > spoil, I have no hours of prep time, everything arrives in proper
> > order and piping hot... �costs less too.
>
> I find stir frying a good thing to do when there are little bits of this
> and that in the crisper, not enough for vegetable serving, but a
> variety. It is a quick easy way to do a one pan meal.

I don't ever have little bits of this and that in the crisper, when I
cut into a vegetable I use the entire thing.

> Add some garlic,
> ginger, hot chilies, a bit of soy sauce, lobster sauce or whatever. You
> can easily make something as good as most Chinese restaurant dishes.

Like I said, I don't keep many oriental condiments in stock, and when
I want stir fry I want something good, not made up from what really
belongs in my compost bin, and I'm not going to crap up my stove with
frying spatter just for a mini mish mosh stir fry. I'd much rather go
out to eat at a Chinese restaurant and order a properly put together
dish, not something made of compost. And it's actually less costly to
eat these predominently veggie dishes out than to drop $50 on an array
of oriental type produce that will rot before I can use more than
half. For like $20 I can get a pretty good soup to dessert meal with
all the condiments at a Chinese restaurant, and I don't have to do a
thing to prepare or clean up, and I get served. For like $12 I can
have a pretty nice stir fry meal from the local Chinese take-out. The
closest I'll come to Oriental coozine at home to use up LOs, usually
just a small piece of meat, is one of my Dr. Suburu Ramen
concoctions... actually turns out quite good, is fast, easy, and I
don't need to fry anything. And when I don't have LO meat a couple
raw eggs stirred in works. And the only oriental condiments I keep is
a bottle of Kikkoman, a bag of crispy chow mein noodles, and hot
mustard. And considering that just about all Oriental dishes served
in the US are actually American concoctions who's to say that stir fry
is oriental, it's more likely an American cooking concept using an
oriental pan, because cooking fuel was/is very dear to most
orientals... the traditional food in most Pacific rim nations is
pineapple, peppers, and SPAM, all of American origin. Whenever I
peruse far east oriental cookbooks all I see are western dishes laced
with a mere smattering of oriental condiments but served on dinnerware
with oriental designs and garnished in a style that has come to be
known as oriental. Just because you eat it with chop sticks in no way
makes stir fry oriental... French saute is just as much stir fry.

On Jan 22, 10:25�am, Dave Smith
> wrote:
> Joseph Littleshoes wrote:
>
> >> I find stir frying a good thing to do when there are little bits of
> >> this and that in the crisper, not enough for vegetable serving, but a
> >> variety. It is a quick easy way to do a one pan meal. Add some garlic,
> >> ginger, hot chilies, a bit of soy sauce, lobster sauce or whatever.
> >> You can easily make something as good as most Chinese restaurant dishes.
>
> > And you don't necessarily have to use an asian style sauce, after or
> > during the cooking you can make a roux an form an european style sauce
> > or a wine reduction sauce just as easily, its not rocket science or
> > brain surgery, i find it a very easy and efficient way to quickly cook a
> > meal, but then i think i have past life experience with doing so
>
> Not to mention that, considering how bad some Chinese restaurants can
> be, you can often do better at home. It is a quick, easy style of cooking..
>
> > One of my favorites is to quickly stir fry in butter/oil some raw
> > shrimp, left over chicken, garlic, green onions & white wine then serve
> > over rice or pasta.
>
> � I sometimes stir fry shrimp in browned butter with ginger, garlic
> (lots), dried chillies, and green onion �add a little wine and serve on
> angel hair pasta and garnish with chopped cilantro.

That's not Oriental... that's TEX-MEX-WOP.

On Jan 22, 10:18�am, Andy > wrote:
>
> The floundering capability to quickly adjust the electric stove burner temp
> 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 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!

BUM!!!,

Andy

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?

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 Abel
Petaluma, California USA