sf wrote:

> Thanks, I'm eager to see what 18,000 btu can do! LOL Is it anything
> like redlining at 3AM on the freeway?

18,000 BTU? And in an earlier post you said the wok option was 16,000 BTU?
The burners on the cooktop max out at 15,000 BTU, unless you have a
different burner than the homeclick page mentions.

Am I missing something?

Bob

sf wrote:

> In the mean time, my picture is as bad as the one on the web site... but
> here it is anyway. It's still in the box awaiting the next step.
> http://i42.tinypic.com/250jo6h.jpg Those knobs just aren't photogenic -
> they look awful in this picture, but they're big and fabulous. Best of
> all, they match the knobs on my oven.

I don't see anything "awful" about the knobs. They look functional and easy
to clean; that's what matters.

I bet you're looking forward to using it for the first time!

Bob

On Sun, 12 Apr 2009 18:34:38 -0600, Christine Dabney
> wrote:

>On Sun, 12 Apr 2009 09:24:01 -0400, "Jean B." > wrote:
>
>>sf wrote:
>>> On Sat, 11 Apr 2009 21:00:21 -0400, "Jean B." > wrote:
>>>
>>>> You'll probably be able to make great stir-fries etc. with that.
>>>
>>> I haven't had an problem with any stir fry in the past, but I've never
>>> don't it on gas, so we'll see
>>>
>>>
>>BUT with that powerful burner, you will, I think, get wok chi. (I
>>hope I have remembered this correctly.)
>
>It's wok hay...
>
Yours whooshed right over my head... I understood wok chi.

:/


--
I love cooking with wine.
Sometimes I even put it in the food.

On Sun, 12 Apr 2009 20:39:15 -0400, "Jean B." > wrote:

>Christine Dabney wrote:
>> On Sun, 12 Apr 2009 09:24:01 -0400, "Jean B." > wrote:
>>
>>> sf wrote:
>>>> On Sat, 11 Apr 2009 21:00:21 -0400, "Jean B." > wrote:
>>>>
>>>>> You'll probably be able to make great stir-fries etc. with that.
>>>> I haven't had an problem with any stir fry in the past, but I've never
>>>> don't it on gas, so we'll see
>>>>
>>>>
>>> BUT with that powerful burner, you will, I think, get wok chi. (I
>>> hope I have remembered this correctly.)
>>
>> It's wok hay...
>>
>> Christine
>
>I wonder why it is "chi" that I thought I remembered? Either I
>made it up--or maybe one dialect as vs another????

What is wok hay? I understand wok chi.


--
I love cooking with wine.
Sometimes I even put it in the food.

sf wrote:

>>>> BUT with that powerful burner, you will, I think, get wok chi. (I
>>>> hope I have remembered this correctly.)
>>>
>>> It's wok hay...
>>>
>>> Christine
>>
>> I wonder why it is "chi" that I thought I remembered? Either I
>> made it up--or maybe one dialect as vs another????
>
> What is wok hay? I understand wok chi.


There's this new way of searching for information you lack. It's called
"Google."

http://www.google.com/search?hl=en&q=wok+hay

Click on the third link down -- but don't let anybody else know about this
"Google" thing; we don't want to ruin it for those in the know.

I'm not at all sure what you thought you understood about "wok chi." What
did you think "wok chi" meant, and why did you think it meant anything in
particular, as opposed to some nonsense term like "wok fu"?

Bob

sf wrote:
> On Sun, 12 Apr 2009 20:39:15 -0400, "Jean B." > wrote:
>
>> Christine Dabney wrote:
>>> On Sun, 12 Apr 2009 09:24:01 -0400, "Jean B." > wrote:
>>>
>>>> sf wrote:
>>>>> On Sat, 11 Apr 2009 21:00:21 -0400, "Jean B." > wrote:
>>>>>
>>>>>> You'll probably be able to make great stir-fries etc. with that.
>>>>> I haven't had an problem with any stir fry in the past, but I've never
>>>>> don't it on gas, so we'll see
>>>>>
>>>>>
>>>> BUT with that powerful burner, you will, I think, get wok chi. (I
>>>> hope I have remembered this correctly.)
>>> It's wok hay...
>>>
>>> Christine
>> I wonder why it is "chi" that I thought I remembered? Either I
>> made it up--or maybe one dialect as vs another????
>
> What is wok hay? I understand wok chi.
>
>
I assume it is the same thing. I am glad to see I didn't totally
make it up!

--
Jean B.

Bob Terwilliger wrote:
> sf wrote:
>
>>>>> BUT with that powerful burner, you will, I think, get wok chi. (I
>>>>> hope I have remembered this correctly.)
>>>>
>>>> It's wok hay...
>>>>
>>>> Christine
>>>
>>> I wonder why it is "chi" that I thought I remembered? Either I
>>> made it up--or maybe one dialect as vs another????
>>
>> What is wok hay? I understand wok chi.
>
>
> There's this new way of searching for information you lack. It's called
> "Google."
>
> http://www.google.com/search?hl=en&q=wok+hay
>
> Click on the third link down -- but don't let anybody else know about
> this "Google" thing; we don't want to ruin it for those in the know.
>
> I'm not at all sure what you thought you understood about "wok chi."
> What did you think "wok chi" meant, and why did you think it meant
> anything in particular, as opposed to some nonsense term like "wok fu"?
>
> Bob

.... or did I?

--
Jean B.

"Boob Twilly" wrote:
> sf wrote:
>
>> In the mean time, my picture is as bad as the one on the web site... but
>> here it is anyway. It's still in the box awaiting the next step.
>> http://i42.tinypic.com/250jo6h.jpg Those knobs just aren't photogenic -
>> they look awful in this picture, but they're big and fabulous. Best of
>> all, they match the knobs on my oven.
>
> I don't see anything "awful" about the knobs. They look functional and
> easy
> to clean; that's what matters.
>
>
She doesn't say the knobs are awful, she says they *look* awful in the
picture, not photogenic, but then goes on to say "they're big and
fabulous"... your reading comprehension is sorely lacking, dimwit. Now you,
Twilly, photograph awful because in actuality you have the face of a
baboon's butt... even paintshop pro can't help you! LOL

sf wrote:

> On Sun, 12 Apr 2009 14:45:19 +0200, ChattyCathy
> > wrote:

>>Ah. Nice.
>>
>>BTW, did you install it yourself and if so, how easy was it to do?
>
> We're not doing it ourselves. For starters, it's heavy. That sucker
> is 178 pounds! Just dropping it into the hole will be hard work.
> Then you need to hook up the gas and electric. We were going to call
> back the plumber who installed the gas line to connect the unit, but
> maybe not.
>
> It turns out the people we are buying the granite countertops from are
> licensed contractors and have subcontractors who can do whatever we
> want, so we're probably going with them. What the heck if their bid
> is "right" and we suspect it will be, we'll have them do everything
> including adding electrical outlets and replacing a window. They may
> end up painting too.

Don't blame you. I took a look at the 'installation instructions' they
had on the site and thought that if I bought one of those, I'd rather
leave the installation to somebody else too...

BTW, are you planning to open a restaurant to get the full use out of
that sucker? <g> Just kidding. I'm jealous...

--
Cheers
Chatty Cathy

On Mon, 13 Apr 2009 08:34:26 -0400, "Jean B." > wrote:

>Bob Terwilliger wrote:
>> sf wrote:
>>
>>>>>> BUT with that powerful burner, you will, I think, get wok chi. (I
>>>>>> hope I have remembered this correctly.)
>>>>>
>>>>> It's wok hay...
>>>>>
>>>>> Christine
>>>>
>>>> I wonder why it is "chi" that I thought I remembered? Either I
>>>> made it up--or maybe one dialect as vs another????
>>>
>>> What is wok hay? I understand wok chi.
>>
>>
>> There's this new way of searching for information you lack. It's called
>> "Google."
>>
>> http://www.google.com/search?hl=en&q=wok+hay
>>
>> Click on the third link down -- but don't let anybody else know about
>> this "Google" thing; we don't want to ruin it for those in the know.
>>
>> I'm not at all sure what you thought you understood about "wok chi."
>> What did you think "wok chi" meant, and why did you think it meant
>> anything in particular, as opposed to some nonsense term like "wok fu"?
>>
>> Bob
>
>... or did I?

I think Christine made it up! gung hay fat choy

--
I love cooking with wine.
Sometimes I even put it in the food.

sf wrote:
> On Mon, 13 Apr 2009 08:34:26 -0400, "Jean B." > wrote:
>
>> Bob Terwilliger wrote:
>>> sf wrote:
>>>
>>>>>>> BUT with that powerful burner, you will, I think, get wok chi. (I
>>>>>>> hope I have remembered this correctly.)
>>>>>> It's wok hay...
>>>>>>
>>>>>> Christine
>>>>> I wonder why it is "chi" that I thought I remembered? Either I
>>>>> made it up--or maybe one dialect as vs another????
>>>> What is wok hay? I understand wok chi.
>>>
>>> There's this new way of searching for information you lack. It's called
>>> "Google."
>>>
>>> http://www.google.com/search?hl=en&q=wok+hay
>>>
>>> Click on the third link down -- but don't let anybody else know about
>>> this "Google" thing; we don't want to ruin it for those in the know.
>>>
>>> I'm not at all sure what you thought you understood about "wok chi."
>>> What did you think "wok chi" meant, and why did you think it meant
>>> anything in particular, as opposed to some nonsense term like "wok fu"?
>>>
>>> Bob
>> ... or did I?
>
> I think Christine made it up! gung hay fat choy
>
Heh. Your timing is off.

--
Jean B.

On Mon, 13 Apr 2009 08:34:26 -0400, "Jean B." > wrote:

>Bob Terwilliger wrote:
>> I'm not at all sure what you thought you understood about "wok chi."
>> What did you think "wok chi" meant, and why did you think it meant
>> anything in particular

I thought wok chi (in feng shui, chi = energy) was a made up term too,
but at least I could understand what it was supposed to mean vs. wok
hay which meant nothing to me. Hay is for horses.

--
I love cooking with wine.
Sometimes I even put it in the food.

sf wrote:
> On Sat, 11 Apr 2009 20:00:22 +0200, ChattyCathy
> > wrote:
>
>> sf wrote:
>>
>>> It's a monster, but it's good looking. Much, much, much better
>>> looking than the picture.
>> What cook top? What picture? Guess I must have missed that.
>
> I'll give you a link, but it looks a hundred times better in person
> than it does in the picture. I don't know why they have such an ugly
> picture up trying to sell merchandise.
>
> Don't worry about "homeclick" it's what you get after you click on a
> kitchenaid.com link.
> http://www.homeclick.com/1/1/15542-k...gcp482kss.html
>

Wow, that's an impressive cooktop....
Congrats..