> Weber Genesis EP-330
> Grilla Grills Original Grilla (OG) pellet smoker with Alpha/Connect
> Grilla Grills Pellet Pizza Oven
> Pit Barrel Cooker (gone to a new home)
> WeberQ 2000 (on "loan" to a relative (I'll never see it again))
> Old Smokey Electric (for chickens mostly - when it's too nasty out
to fiddle with a more capable cooker)
> Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
> Thermoworks Smoke
> 3 Thermoworks Chef Alarms
> Thermoworks Thermapen One
> Thermoworks Thermapen Classic
> Thermoworks Thermopop
> Thermoworks Square DOT
> Thermoworks IR-GUN-S
> Joule Turbo Sous Vide Circulator
> Searzall torch
> BBQ Guru Rib Ring
> WÜSTHOF, Dalstrong, and Buck knives
> Paprika App on Mac and iOS
Not much to add to the already long list of recommendations, John except to say that no matter how full of ingredients your pantry might be, keep each dish simple.
Make sure you’ve always got fresh peanut oil on hand. And chicken broth. A little splash of that stuff adds a lot of character to fried rice (a "secret" from a nice lady who ran a very good Chinese place in Plano many years ago).
Here's a pic of one of the brands of oyster sauce I get from a Genuine Chinese Shop. Run by very polite (hardly can speek english) people and everything is imported. Some of the stuff scares me.
Seems we have the same brand excepting mine does not say anything about being "flavoured" unless something in the foreign to me words underneath indicates that.
The ingredients, so check out for comparison.
If not cooking outdoors, I am cooking on the stovetop with my 14" carbon steel wok, 12" CI skillet, or in the oven with my two Lodge CI pizza pans, or two dutch ovens. I've also got a nifty Lodge carbon steel grill pan that rocks for veggies outdoors.
You have had plenty of sauces thrown at you, I'm going to mention other items that give food an "asian flair" that I like to keep around:
1. Minced garlic
2. Minced ginger or ginger paste if you are lazy like me, otherwise fresh ginger root, chopped/minced finely (after being peeled).
3. Toasted sesame oil (this is different than regular sesame oil)
4. Gochujang - the paste form, in a tub usually. Not that squirt bottle stuff you have, which just has it as an ingredient.
Thanks for clearing up #4 for me Jim, I was wondering. 🧠Also, good to know about minced ginger, sure didn’t wanna mess with peeling the root stuff.
Last edited by Panhead John; November 20, 2021, 08:19 AM.
Panhead John I used to be able to find ginger paste in a tube in the produce section of my grocery store, but for some reason they quit carrying it. It's much easier than peeling root and chopping it up yourself.
If you look around, you may find an old used copy of Bruce Cost's book, "Asian Ingredients" Although that book was first published in 1988, a surprising number of the specific brands and ingredients discussed there are still sold. It also has many recipes that use those ingredients.
This is absolutely a fun thread. I'm experimenting with coming up with my "all-purpose stir fry sauce." The idea is to have it always at the ready in the fridge. I keep tweaking it. Right now it is roughly equal parts soy sauce, soy paste (as a thickener), oyster sauce (for tang a bit of sweetness), chicken broth, ginger-garlic paste, and dash of corn starch. Thinking of a dash of dry sherry as well.
22” Blue Weber Kettle with SnS insert
Kamado Joe Jr with Kick Ash Basket
Char-Broil Smartchef Tru Infrared Gasser
Anovo Hot Tub Time Machine with Custom Hot Tub
I won’t repeat ingredients that everyone has listed as they are all spot on. I would like to add Togarashi (there are a few combos), furikake blends and I love pickled yuzu (it’s a paste). I have several Asian cookbooks, but for the simple dishes and lots of education on ingredients: Lucky Peach’s 101 Easy Asian Recipes by Peter Meehan. Love this book!
22” Blue Weber Kettle with SnS insert
Kamado Joe Jr with Kick Ash Basket
Char-Broil Smartchef Tru Infrared Gasser
Anovo Hot Tub Time Machine with Custom Hot Tub
I love this book! And I am not being all trendy and hipster-like. I collect cookbooks and read them like novels. Books that I do not cook from or reference get donated.
I wonder if the reviews that are "meh" are from seasoned Asian cuisine cooks/aficionados? Then, yes, it would seem rudimentary.
101 is just that…. It’s a beginners book. It’s not all Nobu and stuff. That’s why I posted about it for Panhead John as he was inquiring about building his Asian part of the pantry
SheilaAnn Thanks for the recommendation! Read lots of the reviews of the book and figured it was right up my alley, mostly easy to do recipes not involving lots of time and ingredients. I also liked the fact it has listed the most used ingredients for Asian stir frys I should purchase, along with brand names and pictures. I’ll have it in my hands Wednesday.
This heavy 14-gauge wok is an easy and fun to use. The natural, blond, wooden handle and wooden spool helper handle or metal loop helper handle, allows the cook full command of the wok. The flat bottom wok is designed to sit directly on an electric coil stove or grill to take advantage of all the heat. Wok cooking is done with high heat. The flat bottom wok also works very efficiently on a gas stove. If cooking with gas, the same wok is available in round bottom. Wok measures 4" in depth. Cooking recommendations: 12" for up to 5 people, 14" for 6 to 12 people, and 16" for over 12 people. Must be seasoned. <br>
▪ Flat/Round bottom for different stoves.<br>
▪ Available in Wood/<a href="http://wokshop.stores.yahoo.net/necastwokwme.html">Metal</a> helper handle.<br>
▪ Made in USA. <p>
Do you need <a href="http://store.yahoo.com/wokshop/wokring.html">wok ring ($2.95)</a> to stabilize your round bottom wok on the stove?<br>
According to our sources at the Associated Press, world renowned chef Panhead John has just purchased a cheap ass $20. wok and is supposedly very happy with it! Not much else is known, except that he is reportedly going to release a statement soon. His throngs of fans world wide are currently waiting with baited breath to hang
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