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Where Can I Buy THICK Udon Noodles?

I love those thick, fat, nearly pencil thick noodles in Udon soup, but I can not find it anywhere! I don't live in or near a major city with asian markets, so I'm looking for a source where I can buy them dry, and have them shipped? I know they "plump up" when cooked in water - but the ones I've been buying are still way too thin... looking for pencil thick (once cooked).

Anyone help?

Thanks!

Jul 01, 2009
deepsky in Manhattan

Where Can I Buy THICK Udon Noodles?

I love those thick, fat, nearly pencil thick noodles in Udon soup, but I can not find it anywhere! I don't live in or near a major city with asian markets, so I'm looking for a source where I can buy them dry, and have them shipped?

Anyone help?

Thanks!

Jul 01, 2009
deepsky in General Topics

Wolf Cooktop For Wok - OR - Can I do better?

Yep, that King Kooker looks cool. I checked it out after reading your reply. I think if we were more "casual" wok users in a different climate, it'd be a good solution.

As for China, it's interesting. There's a lot people there who still cook on 1000 y/o design traditional hearth stoves with "stoke holes", fueled by rice stalks. These stoves apparently produce substantial heat.

As for here, I just know that my electric stove isn't cutting it... and the expense for me to converting to gas isn't just the cost of the wolf range. A big part of it is also the installation of the ventilation, and the new granite top I'll need for my island.

Right now, when I attempt to use a WOK, it's more like I'm "steaming" them stir-frying. One thing that HAS HELPED is this: I was using a round bottom wok with a wok ring. I picked up a flat bottomed cast-iron wok and it definitely gets hotter. Cooking smaller amounts at a time also helps, but really slows me down.

You're right about home cooking. :-)

Feb 28, 2009
deepsky in Cookware

Wolf Cooktop For Wok - OR - Can I do better?

Trouble is, there is no wall. The cooktop is on an island.

Feb 26, 2009
deepsky in Cookware

Wolf Cooktop For Wok - OR - Can I do better?

Yep.. I have. Trouble is, we cook 90%+ of our meals WITH a WOK. And we get too many cold nights, rain, snow, mosquitos, etc. to have to cook all our meals outdoors. :-)

Feb 26, 2009
deepsky in Cookware

Wolf Cooktop For Wok - OR - Can I do better?

Hey.. we use a WOK for 90% of our cooking at home and need to upgrade our cooktop, and could use some advice! I think we found a solid solution (within budget) but wanted to run it by some of you to make sure in case we could do better.

If you're familiar with WOK cooking, you know that "heat" is critical. Restaurants with special Wok burners can range over 100,000 BTU's, all the way up to 250,000 BTU in China.

I know I can't get anything close to this for home, and, our budget of $5000 for everything (incl installation) is pretty limited. That said, trying to do the best I can.

So... what I've come up with is this for our limited space kitchen/island that'll only accommodate a 30" cooktop is as follows:

WOLF - two 15" integrated modules, including one 15" gas cooktop and one 15" multifunction cooktop with Wok Grid & 22,000 BTU burner. All totaled, including install just under $5000 including downdraft ventilation with oversized 900 (or I could go 1100 CFM) blower that'd route the grease, smoke etc. outside). Yes, I know, a overhead hood ventilation is way better, but can't do it because the increased cost (with install) and the fact that my ceiling leads to an "loft" upstairs rather than the outside.

I'd like to have 22,000 BTU (at least) and this seems like it'll be a good set-up but... can I do better with any other brands, e.g. bluestar, viking, etc. ? I looked at Miele but they didn't seem to have an equivalent.

Any thoughts or suggestions? Love to hear 'em. Thanks!!

Feb 25, 2009
deepsky in Cookware