I decided to cook myself a nice bit of Chinese food earlier – stir fried egg noodles (the proper ones from pretty much any “Chinatown” on the planet) with onions, peppers, mushrooms (Shiitake, black fungus, and western) and a bit of chicken – flavoured with a bit of soy, garlic and chilli.
I noticed that my wok (a local variant – Teflon coated with a nice sturdy rubber handle) was on its death bed – I really miss the proper ones you have to oil coat to stop them rusting – cos this one rusts like you would not believe.
And the real question – Is it just me or are certain people putting any shit they can think of to start a new thread – to start a fight – or even just to get noticed.
I know we all have a little bit of that in us – but recently it seems to have accelerated.
BTW – my wok is bigger that yours!! |
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By (user no longer on site)
over a year ago
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"Now I like your style. And I feel your pain. I know exactly what you mean about rusting  "
Don't get me started on rusting; my baking trays seem to breed rust  |
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By (user no longer on site)
over a year ago
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"
And the real question – Is it just me or are certain people putting any shit they can think of to start a new thread – to start a fight – or even just to get noticed.
"
Seems to be the status quo recently. #shitband
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What you seem to be wanting is a cast-iron wok that needs less of the shite that gets posted on the forum like the FAF threads, which really don't promote longevity in a pan or a perfect fry-up in the same, and instead needs more quality ingredients. Such ingredients are out there. A pan can only hold so much - what you seek might be outside it. |
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By (user no longer on site)
over a year ago
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"
And the real question – Is it just me or are certain people putting any shit they can think of to start a new thread – to start a fight – or even just to get noticed.
Seems to be the status quo recently. #shitband
"
See I'm getting better at this shit  just realised he wasn't actually moaning about woks sob sob |
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By (user no longer on site)
over a year ago
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Did you scrub it hard after use?you are only suppose to give it a light swill.My is black as hell and every meal I do in it is delicious.I heard someone mention putting some Coca-Cola in it and put it on a slow simmer for a few minutes,dry it with a kitchen towel then put a slight smear of oil in it,very lightly clean it and it should be O.K. |
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By (user no longer on site)
over a year ago
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"I decided to cook myself a nice bit of Chinese food earlier – stir fried egg noodles (the proper ones from pretty much any “Chinatown” on the planet) with onions, peppers, mushrooms (Shiitake, black fungus, and western) and a bit of chicken – flavoured with a bit of soy, garlic and chilli.
I noticed that my wok (a local variant – Teflon coated with a nice sturdy rubber handle) was on its death bed – I really miss the proper ones you have to oil coat to stop them rusting – cos this one rusts like you would not believe.
And the real question – Is it just me or are certain people putting any shit they can think of to start a new thread – to start a fight"
I was actually about to start arguing that stir fry isn't Chinese  |
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"I decided to cook myself a nice bit of Chinese food earlier – stir fried egg noodles (the proper ones from pretty much any “Chinatown” on the planet) with onions, peppers, mushrooms (Shiitake, black fungus, and western) and a bit of chicken – flavoured with a bit of soy, garlic and chilli.
I noticed that my wok (a local variant – Teflon coated with a nice sturdy rubber handle) was on its death bed – I really miss the proper ones you have to oil coat to stop them rusting – cos this one rusts like you would not believe.
And the real question – Is it just me or are certain people putting any shit they can think of to start a new thread – to start a fight – or even just to get noticed.
I know we all have a little bit of that in us – but recently it seems to have accelerated.
BTW – my wok is bigger that yours!!"
Fill it with salt and put on high heat for five minutes, then clean out with a piece of kitchen roll.
Never wash woks or pans which you use to cook eggs. |
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"What you seem to be wanting is a cast-iron wok that needs less of the shite that gets posted on the forum like the FAF threads, which really don't promote longevity in a pan or a perfect fry-up in the same, and instead needs more quality ingredients. Such ingredients are out there. A pan can only hold so much - what you seek might be outside it."
reminds me of Ken Hom's "black book" - where I started... |
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