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Does anyone own a vacuum sealer?

Glad you like it. My last FS lasted me 6 years and for the price it's well worth it.

about 7 hours ago
jnk in Cookware

Chengdu in Green Brook?

Congrats Eric, that's a great idea. The poor guy (the larger of the 2 men running the front of the house when I was there) was completely overwhelmed and gave me a big hug when I told him to try to stay calm.
As I stated in my last post, as much as we want to go back, we were going to wait a month or two for things to settle. Looking forward to meeting you there.

jon

about 12 hours ago
jnk in New Jersey

Organizing My BBQ Supplies and Cooking Area

We've got plastic Shelving unites from H.D. in the gaeage that I keep my bags of charcoal stacked and boxes of wood chunks stored. The Grills and smoker are next to the house so I can get out there all winter. Tools are all gathered in a corner kitchen cabinet.

Sep 11, 2014
jnk in BBQ, Smoking, & Grilling

Shawarma & Falafel Question

Three yeas later and I STILL vote for Azuri Cafe

Sep 11, 2014
jnk in Manhattan

Chengdu in Green Brook?

We too couldn't wait to try the new Chengdu. Beside the fact that they've only been open a week, they were short staffed in both the kitchen and the front of the house. You know where this is going.
I'll preface all of my comments by saying that the food we had was VERY good, both the double cooked pork and the shrimp with ginger and scallions. The main problem was that we ended up waiting and hour for our food. We got there at 6:00. The affable host was VERY apologetic but that never got the food out to us. We were sitting in this alcove out front where there were 5-4 tops. There was a running joke in our little group that they sat all the non-Asians in that spot. I know it was coincidental.
The good thing was that none of us were getting fed so we got to have a good time together. My only gripe about the food was that the non-Sichuan food was a little greasy, but still delicious. We will go back in a couple of months after they have a chance to settle down a bit. In the meantime, we'll try Golden Cantonese Seafood and Dim Sum Restaurant across the street as they have gotten some very good reviews.

Sep 05, 2014
jnk in New Jersey

Does anyone own a vacuum sealer?

I just replaced an 8 year old Foodsaver 2460 with a FS 2461 (only difference is the color)for $49.00 at Costco. you can't beat it.

Aug 26, 2014
jnk in Cookware

Which Coffeemaker to buy - Done with Keurig

+1

Aug 15, 2014
jnk in Cookware

Texas Weiners

I drove by the Texas Wieners on rt. 22 west last week and noticed it was gone.

Aug 10, 2014
jnk in New Jersey

WEBER: Stainless or Iron grates?

We're in years 6 of our stainless grates and they're still in perfect shape. Which one is right for you is up to you. There's no wrong answer.

Aug 10, 2014
jnk in BBQ, Smoking, & Grilling

Smoking Pork Butt BBQ and Time Management

That's how I do it.

Hand Hammered Wok from E-Wok Review

Okay, meal one down. Velvetted chicken, napan cabbage, scallions, ginger, garlic, oyster sauce, light soy, sesame oil and a little hoisin. Grat meal. Cleanup....we;; ;ets just say it wasn't as easy as I hoped it would be. I told my wife that in about a year she'll be amazed at how little oil it'll need. She laughed at me/with me. It really was delicious, and I really owe it all to all of you.

Aug 03, 2014
jnk in Cookware

Hand Hammered Wok from E-Wok Review

Hi Duffy-further up the thread Toddster mentioned that Crisco has a lower smoke point than peanut oil and might have a tendency to flake off if I changed over to peanut oil during the seasoning process. I've gone back to reread his post and me mentions that as long as I keep the temps lower I should be able to use the peanut oil for cooking/seasoning. Thanks, I can use as much info as I can get.

Aug 01, 2014
jnk in Cookware

Hand Hammered Wok from E-Wok Review

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Aug 01, 2014
jnk in Cookware

Hand Hammered Wok from E-Wok Review

My turn. This is now day two of seasoning. Unfortunately I started with Crisco so I understand I'll have to continue with it during the seasoning process. When can I move over to peanut oil? Anyway here are some pix from today. Unfortunately you can't see all the smoke that the wok/Crisco were putting off.

Aug 01, 2014
jnk in Cookware

Hand Hammered Wok from E-Wok Review

You're right about the lack of oil (hence the fairly healthy comment). I'm going towards CK's suggestion of stir fry vegetables. It'll be good for the wok, my wife will be thrilled and I'll feel good about how healthy I'm eating!.

Aug 01, 2014
jnk in Cookware

Hand Hammered Wok from E-Wok Review

How about a fairly healthy Ma Po Tofu?

https://food52.com/blog/9337-ma-po-to...

Aug 01, 2014
jnk in Cookware

Lay's Potato Chips' New Flavors -- Seen or Tried Them?

Lays sent a bags of each of them to my workplace. The consensus was:

Cappuccino - inedible by EVERYONE who tasted them
Mango - approx. 70% disliked them (not as bad as the capp.)
Wasabi/Ginger- not much better than the mango

and the winner was Mac and cheese. Not great but much better than the others.

I wouldn't pay for any of them.

Jul 31, 2014
jnk in General Topics

Smoking Pork Butt BBQ and Time Management

Hi EB-

As I stated earlier, these aren't my pictures but they should not be corks, rather they should be the chunks of wood ( I use a little hickory with either cherry, peach or apple). I use 4 chunks (woman's fist sized). I used a 22.5 inch Weber so I'm guessing you're using a 26.75 kettle which should work even better as it allows for more room in the center of the grate for your meat. Yes, I had the snake go all around the perimeter of the grate, leaving a 3 inch gap between the beginning and the end. For starting the coal, I used a chunk (the size of a quarter) of a fire starter from our fireplace. You could also start 3 or 4 coals in a chimney. Any more questions, feel free to ask andmgood luck.

Jul 31, 2014
jnk in BBQ, Smoking, & Grilling

Hand Hammered Wok from E-Wok Review

No TD, as everyone else is saying, it's cleaning fairly easily.

Jul 31, 2014
jnk in Cookware

Hand Hammered Wok from E-Wok Review

Good morning CK- I in fact did try to toss it and it was easier on the ring than it was sitting directly over the wok burner. It's definitely a keeper. Today will be day two of the seasoning and I agree with everyone else that it seemed much easier to clean than most people mentioned and it seems that it's taking the seasoning better too.

Jul 31, 2014
jnk in Cookware

Hand Hammered Wok from E-Wok Review

Thanks for the heads up Toddster

Jul 30, 2014
jnk in Cookware

Hand Hammered Wok from E-Wok Review

Thanks Duffy. One of the selling points of the range was the removable ring (all four burners have them). I came very close to "going" induction when we replace dour old range but couldn't sell my wife on it. We've been very happy with the Blue Star. Good luck with the new wok.

Jul 30, 2014
jnk in Cookware

Hand Hammered Wok from E-Wok Review

Well, that was certainly exciting! I decided to keep the wok so what to do next....season it! Heated it up... moved it around....wok changed color....put a little vegetable oil in (no peanut oil in the house)...and whoosh! Flames inside the wok....Wow! I changed the seasoning oil to Crisco and it was fine. Should have gone out for peanut oil.

Jul 30, 2014
jnk in Cookware

Hand Hammered Wok from E-Wok Review

Hi Tim, I guess my question is, what's more important to my cooking, the fact that it's carbon steel and is hand hammered or that it's made of carbon steel and has a handle?
As I'm playing with it here, it might be easier having one with a handle.

Jul 30, 2014
jnk in Cookware

Hand Hammered Wok from E-Wok Review

Well, here it is. Very little oil on the wok (if any).
Now I just have to decide whether or not to keep this or to get one with a handle. As you can see from the shot on the stove
our range comes with a removable round grate that wok fits into nicely. The burner is 25,000 btu.

Jul 30, 2014
jnk in Cookware

Hand Hammered Wok from E-Wok Review

Good morning all. Well I don't think that I'm having buyers remorse because I can always return my new wok but I'm a bit concerned that it doesn't have a handle but instead the two loops (the WS artisan hammered wok). Do you that use this type of wok hold on to one of the loops as you stir fry? Thanks. Jon

Jul 30, 2014
jnk in Cookware

Hand Hammered Wok from E-Wok Review

Hi Duffy-
I too got my shipping notification from WS this morning.

Jul 27, 2014
jnk in Cookware

Help me expand my grilling repertoire

I'm not sure what kind of grill you're using (charcoal or gas)but I make a smoked meatloaf on either type. If you're using a gas grill you can add an aluminum foil packet of wood chips (hickory, cherry, peach, apple etc., just not mesquite). If you're using a charcoal grill you can add chips or a chunk of any of these woods. Make the meatloaf the way you normally like it and mix in some of your favorite bbq sauce, put it in a loaf pan away from the coals or on a burner that's not lit and cook it.

There's also char siu pork. You can use a recipe like the following or buy a bottle of the sauce to marinate your pork in.

http://norecipes.com/chinese-barbecue...

Jul 26, 2014
jnk in BBQ, Smoking, & Grilling

Hand Hammered Wok from E-Wok Review

Thank you all, and i do mean ALL for your advice and comments regarding woks, large and small and all of the different materials. I just (finally) pulled the trigger on the artisan wok from WS based on the mounds of information that's been discussed on this posting and many others. I'm tire of trying to stir fry using my All-Clad wok shaped pot. I know it's not the same and now I'll be able to at least come closer to "wok hay" as we have a stove with a 25,000 btu burner. Thank you all again.

Jul 25, 2014
jnk in Cookware

RIP Crumbs

Hate to say it, but no great loss. Baked goods by mom and pop bakeries will always win out in quality.

Jul 08, 2014
jnk in Chains
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