Forum Home Forum Home > Topics not related to music > General discussions
  New Posts New Posts RSS Feed - Prog Chefs Unite!!!
  FAQ FAQ  Forum Search   Events   Register Register  Login Login

Topic ClosedProg Chefs Unite!!!

 Post Reply Post Reply Page  <1 101102103104105 156>
Author
Message
Triceratopsoil View Drop Down
Forum Senior Member
Forum Senior Member
Avatar

Joined: April 03 2010
Location: Canada
Status: Offline
Points: 18016
Direct Link To This Post Posted: August 26 2010 at 21:09
Back to Top
Triceratopsoil View Drop Down
Forum Senior Member
Forum Senior Member
Avatar

Joined: April 03 2010
Location: Canada
Status: Offline
Points: 18016
Direct Link To This Post Posted: August 27 2010 at 22:16
nobody impressed with my creation?  it smelled so good, and tasted even better, but I guess you can't get that from the picture Tongue


I consider myself a culinary genius; oh, yes
Back to Top
Easy Money View Drop Down
Special Collaborator
Special Collaborator
Avatar
Honorary Collaborator / Retired Admin

Joined: August 11 2007
Location: Memphis
Status: Offline
Points: 10738
Direct Link To This Post Posted: August 27 2010 at 22:17
Is that human flesh?
Back to Top
Triceratopsoil View Drop Down
Forum Senior Member
Forum Senior Member
Avatar

Joined: April 03 2010
Location: Canada
Status: Offline
Points: 18016
Direct Link To This Post Posted: August 27 2010 at 22:21
Aye Smile


no, it's chicken.  Unhappy
Back to Top
Atavachron View Drop Down
Special Collaborator
Special Collaborator
Avatar
Honorary Collaborator

Joined: September 30 2006
Location: Pearland
Status: Offline
Points: 65800
Direct Link To This Post Posted: August 27 2010 at 22:22
is there a no human flesh rule?
Back to Top
Slartibartfast View Drop Down
Collaborator
Collaborator
Avatar
Honorary Collaborator / In Memoriam

Joined: April 29 2006
Location: Atlantais
Status: Offline
Points: 29630
Direct Link To This Post Posted: August 27 2010 at 22:23
Is that a wok?
Released date are often when it it impacted you but recorded dates are when it really happened...

Back to Top
Triceratopsoil View Drop Down
Forum Senior Member
Forum Senior Member
Avatar

Joined: April 03 2010
Location: Canada
Status: Offline
Points: 18016
Direct Link To This Post Posted: August 27 2010 at 22:24
guys, this isn't the Question Game thread

No, it's not a wok.  Does it look like a wok?

It's just a small frying pan.  If I had been making enough for my whole family instead of just myself, I likely would have used a wok
Back to Top
Atavachron View Drop Down
Special Collaborator
Special Collaborator
Avatar
Honorary Collaborator

Joined: September 30 2006
Location: Pearland
Status: Offline
Points: 65800
Direct Link To This Post Posted: August 27 2010 at 22:35
real Chinese wok cooking is a fiery explosion of smoke, noise and chaos, it's the only way to get those deep flavors, the 'Dragon's breath' ..and the wok must be used and seasoned, covered in a nice black layer of char


Back to Top
Slartibartfast View Drop Down
Collaborator
Collaborator
Avatar
Honorary Collaborator / In Memoriam

Joined: April 29 2006
Location: Atlantais
Status: Offline
Points: 29630
Direct Link To This Post Posted: August 28 2010 at 05:59
Originally posted by Triceratopsoil Triceratopsoil wrote:

guys, this isn't the Question Game thread

No, it's not a wok.  Does it look like a wok?

It's just a small frying pan.  If I had been making enough for my whole family instead of just myself, I likely would have used a wok

Are you insane? LOL

It actually does look kind of like a small wok.  There's this Asian restaurant cookware store called Tongnan Fa or as we like to refer to it, Tongue On Fire, that I pass by to and from work.  I didn't know they made woks that big.  They have a huge variety of sizes and types. Big smile

By the way, I have an old hand hammered and well seasoned and well used wok.  Sadly now sitting unused in storage as I no longer have access to a gas stove.


Edited by Slartibartfast - August 28 2010 at 06:03
Released date are often when it it impacted you but recorded dates are when it really happened...

Back to Top
Triceratopsoil View Drop Down
Forum Senior Member
Forum Senior Member
Avatar

Joined: April 03 2010
Location: Canada
Status: Offline
Points: 18016
Direct Link To This Post Posted: August 28 2010 at 12:01
Eh, it's just the top-view picture then.  In person it's very evidently a small flat-bottomed frying pan


I've never actually seen a small wok, mine is enormous


Edited by Triceratopsoil - August 28 2010 at 12:01
Back to Top
Dean View Drop Down
Special Collaborator
Special Collaborator
Avatar
Retired Admin and Amateur Layabout

Joined: May 13 2007
Location: Europe
Status: Offline
Points: 37575
Direct Link To This Post Posted: August 28 2010 at 16:48
Ermm it could be a very shallow saucepan.
 
I bought a small (8") wok for use while camping- it's pretty neat and does a mean stir-fry for two.
 
I love the monster woks they have at festivals, they've got to be 6 feet in diamenter - the food's nothing special though.Dead
 
What?
Back to Top
Triceratopsoil View Drop Down
Forum Senior Member
Forum Senior Member
Avatar

Joined: April 03 2010
Location: Canada
Status: Offline
Points: 18016
Direct Link To This Post Posted: August 28 2010 at 17:26
Originally posted by Dean Dean wrote:

 
I love the monster woks they have at festivals, they've got to be 6 feet in diamenter - the food's nothing special though.Dead
 


true that
Back to Top
Atavachron View Drop Down
Special Collaborator
Special Collaborator
Avatar
Honorary Collaborator

Joined: September 30 2006
Location: Pearland
Status: Offline
Points: 65800
Direct Link To This Post Posted: August 29 2010 at 06:01
Artichokes in season here in California, huge and flavorful.  I go back&forth between steaming them and boiling-- steam tonight and though it came out well, I think boiling may cook them more evenly.  I added olive oil and some salt to the steam water, ate with mayo on the side. 

one of my favorite artichoke recipes [artichokes should have tight, closed leaves toward top and a bright green color] :
 - Carefully chop off leaves, choke, and stem of 1 large artichoke, cut remaining heart into 1 by 1/2 inch pieces and fry in a hot pan with olive oil, salt&pepper till tender (usually just a few minutes).   Add some cut-up sausage (Hungarian or Cajun is nice), 1 small ripe tomato chopped, and a shot of white wine or lemon juice.  Simmer for a few more moments and serve over pasta.





Edited by Atavachron - August 29 2010 at 06:03
Back to Top
E-Dub View Drop Down
Special Collaborator
Special Collaborator
Avatar
Honorary Collaborator

Joined: February 24 2006
Location: Elkhorn, WI
Status: Offline
Points: 7910
Direct Link To This Post Posted: August 29 2010 at 07:58
Nothing fancy today here at Chez EDub. Getting ready to come up with a marinade for some ribeyes. Grill those beotches up along with twice baked taters and maybe some grilled veggies.

I couldn't live without my grill.

E
Back to Top
Triceratopsoil View Drop Down
Forum Senior Member
Forum Senior Member
Avatar

Joined: April 03 2010
Location: Canada
Status: Offline
Points: 18016
Direct Link To This Post Posted: August 29 2010 at 13:10
I picked all my radishes yesterday
Back to Top
Atavachron View Drop Down
Special Collaborator
Special Collaborator
Avatar
Honorary Collaborator

Joined: September 30 2006
Location: Pearland
Status: Offline
Points: 65800
Direct Link To This Post Posted: August 29 2010 at 17:00
Originally posted by Triceratopsoil Triceratopsoil wrote:

I picked all my radishes yesterday


what are you saying?


Back to Top
Slartibartfast View Drop Down
Collaborator
Collaborator
Avatar
Honorary Collaborator / In Memoriam

Joined: April 29 2006
Location: Atlantais
Status: Offline
Points: 29630
Direct Link To This Post Posted: August 29 2010 at 17:13
Originally posted by Atavachron Atavachron wrote:

Originally posted by Triceratopsoil Triceratopsoil wrote:

I picked all my radishes yesterday


what are you saying?



I suspect it's that he picked his radishes yesterday, but I could be wrong.
Released date are often when it it impacted you but recorded dates are when it really happened...

Back to Top
Triceratopsoil View Drop Down
Forum Senior Member
Forum Senior Member
Avatar

Joined: April 03 2010
Location: Canada
Status: Offline
Points: 18016
Direct Link To This Post Posted: August 29 2010 at 17:16
Originally posted by Slartibartfast Slartibartfast wrote:

Originally posted by Atavachron Atavachron wrote:

Originally posted by Triceratopsoil Triceratopsoil wrote:

I picked all my radishes yesterday


what are you saying?



I suspect it's that he picked his radishes yesterday, but I could be wrong.


You are

what I'm saying is that I picked my radishes yesterday
Back to Top
Dean View Drop Down
Special Collaborator
Special Collaborator
Avatar
Retired Admin and Amateur Layabout

Joined: May 13 2007
Location: Europe
Status: Offline
Points: 37575
Direct Link To This Post Posted: August 29 2010 at 17:28
Originally posted by Triceratopsoil Triceratopsoil wrote:

Originally posted by Slartibartfast Slartibartfast wrote:

Originally posted by Atavachron Atavachron wrote:

Originally posted by Triceratopsoil Triceratopsoil wrote:

I picked all my radishes yesterday


what are you saying?



I suspect it's that he picked his radishes yesterday, but I could be wrong.


You are

what I'm saying is that I picked my radishes yesterday
Is that the small round ones or the long thin ones?
What?
Back to Top
Atavachron View Drop Down
Special Collaborator
Special Collaborator
Avatar
Honorary Collaborator

Joined: September 30 2006
Location: Pearland
Status: Offline
Points: 65800
Direct Link To This Post Posted: August 29 2010 at 17:54
Originally posted by Dean Dean wrote:

Is that the small round ones or the long thin ones?


what are you saying?


Back to Top
 Post Reply Post Reply Page  <1 101102103104105 156>

Forum Jump Forum Permissions View Drop Down



This page was generated in 0.401 seconds.
Donate monthly and keep PA fast-loading and ad-free forever.