not sure you got what I meant Mike. I watched a pbs show of blacksmith metal works. it was explained the real hand hammered woks are thicker iron on the bottom and its pounded out thinner as it goes to top edge. (Guessing most modern ones are pressed out and hammered as an afterthought. ) It makes perfect sense, the thicker metal on the bottom holds more heat, and and the hammer marks serve to hold your (cooked enough food) up on the thinner, less hot sides, as well.
Maybe tonight after I get back from deejaysribs.com/ I will look up the info. this place is fan-fukn-tastic. My aunt is taking us there for my belated birthday gift (snow is finally gone ) woo hoo !
one more wok note gas is the shit man fo sho. here I have no gas so electric burner it is for me. with that said I read that a flat bottom wok makes electric heat much more efficient. me finks to purchase a new flat one
Tuesday afternoon Pizza. Not totally authentic but this is my favourite.
Take a sheet of aluminium foil and smear with olive oil to stop the pizza sticking; it tastes good too. Take a ready-made 10" pizza base (or make your own which is nice if you have the time). Spread the base with crushed garlic. Spoon over chopped canned Italian tomatoes and add some torn fresh basil leaves and finely chopped red onion, salt and pepper.
Seafood - frozen prawns, squid, mussels and scallops. Some sweetcorn kernels.
Slices of mozzarella.
Oven at 200 degrees C for 15 to 20 minutes.
And a glass of red.
Last Edit: Mar 23, 2010 19:04:05 GMT by derekrumble
Just cut a baguette in half.... added some chopped tomato (from a tin) sprinkled on some fresh basil and a bit of garlic...... added a layer of grated mozzarella cheese and then some chorizo / onions / pepperoni and salami...... covered with English mature cheddar and added some olives (Black), some peppers (yellow) and a few slices of fresh vine tomato......
A nice QUICK snack....... a bit of garlic bread goes well with it.......
Mike - a perfect snack. I'm off out to kitchen to do gammon steaks (and eggs of course, not pineapple which is steak-house sad) with soem cauliflower cheese. Won't be doing photography as am tired out after working at my new polytunnel greenhouse - hoping for good crops of toms, aubergine, peppers and stuff.
well here it be ;D should look at least vaguely familiar. silly me forgot the green chile, so I had a can of whole ones and cut one up and threw in after the photos. and I used chicken bullion as have no oxo veg. or oxo at all for that matter
I quite liked the dish, I was thinking the ginger was going to be too much. but nope nice mix of flavors. If I were to change something it would be a citrus, orange or lemon as there is surely a sweetness overall to its flavor presentation. my favorite part of this was the sun dried tomato's I have never used them before and they a deeerishus I WILL be using them again. so again I like it very much great flavors I am going to try it with the Portuguese sausage for the meat in the dish [jus cuz its me fav-O-rite snausage that there is ] and a citrus for something vinger-E maybe for a bit more zip and twang, I think would make flavors stand out even more. .
here it been note me VERY well used WoK [17 years well] ;D
cooking in wok
will make again
just seen the chili and rice, I eat chili with rice every time I make it, never thought of having it with FRIED rice though. must give that a go , your just full of good ideas
Filleted pork leg (outdoor-reared Hampshire pigs) with fresh tomatoes, red onion, a little chili, garlic, white wine, mushrooms, olive oil, chives, oregano. Should be served with earthy roasted root vegetables? We had it on a bed of rice.