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Post by Paws on Feb 19, 2005 8:58:40 GMT 12.75
Yes the chile oil is an excellent alternative and of course can be set on the table! Don't separate those pans and spiders. I got kind of a gut feeling they might just be worth a buck or two.
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Post by Two Tales on Feb 19, 2005 18:35:29 GMT 12.75
Rogue,
A point well taken..when dealing with peppers of this nature it is always best to wear the gloves and absolutlly complete washing of the hands prior to touching anything else....also clean the board and knife as well.
Thi chilies are about as if not hotter than the Habinaros, I think those purple things are oringinally from the Greek Islands (this is the first place I saw them) they can not be bought in the open markets there because of the health hazzard they could cause...they are only sold in vinigar or olive oil...just one or two drops of that will set most folks, even those who's claim to fame is eating fire, looking for something to releive the burn..these will give those blisters in a pair of seconds...I got some seeds one time from a friend ( not saying what part of the world he lived in) but I planted them and grew them for a while...a whole pepper (it's about the size of the end of your pinky finger if ya have smallish hands) will ruin a pot of chilie..just to danged hot...have to poor cyanne on it to cool it down...they'll make a habanaro seem as mild as a bell pepper...
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Post by OLKoot on Feb 20, 2005 5:50:58 GMT 12.75
Talk about hot....boisonberries(SP) from Barbados....just about the hottest thing I ever tasted....they eat it like popcorn, much hotter then Korean or any Mexican foods I've ever tasted.......Isnt the Scotch Bonnett the hottest, about a 10+ on the Rickter scale anyway..........
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Post by OLKoot on Feb 20, 2005 9:46:53 GMT 12.75
Just a little anecdotal about boisenberries from Barbados......as I said ,my friend in the office was sitting there popping them like popcorn into his mouth and giggling like the uncola man!!......I said I would like to try it and he warned me as a friend that I was in for a surprise....so I took little nibble of the skin from this cranberry sized item....and man...LOOK OUT,it was more then 4 alarm......Well to make the story a bit longer, we had this obnoxious guy in the office ,so we decided to trick him.....my friend sat in front of him...eating and a gigglin until this guy asked for some ......he was told it was hot ,but he didnt believe it.....well you can guess the ending of the story.......he went up like a sky rocket on the fourth of july!!! ;D
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Post by Paws on Feb 20, 2005 11:35:12 GMT 12.75
Allright, when exactly was it that I lost control?? ;D Pots and pans ladies and gentlemen; if you please. What do we need to know about our cooking implements in order to make wise choices?
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Post by RogueWarrior1957 on Feb 20, 2005 11:59:27 GMT 12.75
OOPS! Sorry, pal...I was just replying to comments from the condensed page (newest post summary) Didn't mean to mess up your thread.
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Post by Paws on Feb 21, 2005 18:45:22 GMT 12.75
Ha Ha ;D That's one of the lines I used to use in class and usually someone would say, "When did you ever have control?" On that I'd take a break; which was the plan anyway! ;D That or sometimes; "Well gee whiz we have so little time and so much to do lets take a break!" ;D Soooooo, lets take a break!
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Post by OLKoot on Feb 22, 2005 3:47:27 GMT 12.75
Okay...break,break,break....
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Post by Two Tales on Feb 22, 2005 13:29:28 GMT 12.75
;D ;D ;D ;D ;D While the Teach is taking his break..what is your favorite pot or pan as the case may be...and why...
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Post by OLKoot on Feb 22, 2005 16:49:22 GMT 12.75
I like my 8 inche saute pan.....I use it for just about anything and everything from sauces,hamburgers to eggs any kind.Its my portion control since I'm usually the only one eating at my house since I'm home all day and my better half is working all kind of hours.....It also helps that its stick proof and easy to clean and can go into the oven up to 350 degrees.......Love those fritattas.. ;D
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Post by Two Tales on Feb 23, 2005 1:43:38 GMT 12.75
I guess I should have thought about this one...I think my personal favorite is my 10" "Erie" cast iron Skillet, next would be any of the DOs that I have...depending on what and where I cooking...The wife gave me some of them non-stick round bottom "sautte"/ fry pans...these are great for scrambled eggs and omletts...but that's about all I use them for...the of course the 20qt stock pot I make chilli in is also kinda nice ;D
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Post by g8rhed on Feb 25, 2005 7:50:49 GMT 12.75
My favorite is THE WOK....actually have two of them - The first is well blackened from 22 yrs of 'married' use The second one is a newer 'no-stick' version which I seem to be using more of late. As to why it's a favorite - I guess just because that's what I've always used to cook with. Had a friend in high school that was a Vianamese refugee and his mom would cook for us sometimes. At the time it was fascinating to watch her cook, the very different smells, and the unusual dishes she would serve. It's hard for me to follow a recipie - always a thing or two required that I don't have on hand. The WOK suits my style of 'seat of the pants' cooking....
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Post by OLKoot on Feb 25, 2005 8:49:28 GMT 12.75
Glad you mentioned the WOK....I too like to use it on occasion for some quickie stir fry.......simple recipes, a bunch of veggies , a bit of meat or cubed tofu some teriaki sauce or things to your taste and in a few minutes you have a healthy low fat ,low carb meal....and its filling too..........
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Post by Two Tales on Feb 25, 2005 12:52:59 GMT 12.75
I also have a wok ,it's in front of my house ;D sorry couldn't resist ;D ;D ;D Actually I do use one now and again but not my favorite, but it's used for those receipes that work better in it..and also for disandat dishes..you know the ones were you have some of dis and some of dat so ya toss it all together and end up with something good....trouble is ya never remember to write it down..which is why I like woks...you don't always have to have every thing on the card and can generally sub something else and it still comes out ok
One note here, the lid of a large DO will work in a pinch as a wok when doing the outdoor thing...as long as it is smooth and doesn't have the condensor bumps
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Post by Paws on Feb 28, 2005 10:35:00 GMT 12.75
I miss my woks. Lost them somewhere along the way. Great, real steel ones with a hammered textured sides. Allowedyou to stir fry and move the food out of the oil up th4 sides and keep it hot while it drained what little oil existed. Somebody saind; "I guess it is my favorite because I use it the most." What does that mean? Why do you suppose one might use a particular pot or pan "the most"?
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Post by OLKoot on Feb 28, 2005 16:55:28 GMT 12.75
I think its for a couple of reasons......health,traditional diet,and enjoyment......I've seen Low carb cooks use a WOK for healthy stir fry, watched oriental cooking for traditional themes and new ways to cook food....
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Post by Paws on Feb 28, 2005 17:50:25 GMT 12.75
A word of caution for you non-stick wok owners. Recently discoveries have been made that teflon when overheated gives off a gas that will cause the user to develop "flu like" symptoms lasting 2 to 3 days. Overheating a wok with a teflon coat is very easy to do so caution please.
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Post by Two Tales on Mar 1, 2005 2:04:49 GMT 12.75
Paws,
I had heard that before..then one day this week Alton Brown made the same statement...non-sticking surfaces defeat the whole idea of the wok's fast 1 pan 1 dish design my wok is one of the old hammered style of heavy steel...and I treat it as I would cast iron as far as care goes....I first got to see the wok's use while stationed in Norfolk, VA a neighbor's mother-in law lived with them and she had a wood fired stove in the back yard..that she did a good portion of the family meals on...it was neat to watch..she actually was quite influencial in my style of orentail cooking...
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Post by OLKoot on Mar 1, 2005 4:38:00 GMT 12.75
Like any heat bearing equipment(POTS,PANS,WOK) the item MUST be CLEAN and the heat must be at the appropriate temperature for proper cooking and for it to be nonsticking.........If this is folowed to the letter, your equipment dont stick......
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Post by Paws on Mar 1, 2005 4:46:29 GMT 12.75
As Martin Yan would say; "Hot pan, cold oil; food won't stick!" Yes that is pretty much how it was done in the PI too. Out of doors on top of a charcoal or wood ember fire in a wok or rice cooking pot of some sort. Usually the fire was on an elevated platform and enclosed in a cut out Baguio oil can. But I digress. What characteristics are you looking for in your pots and pans?
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