nope. just found the "torch hei" one, is that it?
i mean, yeah it's really not feasible in most homes, as you'd want good ventilation. and everything will be covered in oil. wife parent's kitchen is like a 6x8' space with a single (maybe dual) burner, you'll sit down to a couple things on the table and within 30 min there are 4 more dishes. from a single wok. god now i'm thinking about his fried shrimp balls.
Velveting is effectively a method of pre-cooking meats for stir fry. You dredge and all that prior too. Tons of variations on The Google
I’m also on that Three Crabs life. I got this soy sauce at the rec of the Japanese grocer owner in Austin. No idea what it is
Can't make ramen soup base without fish sauce.
Suppppppp. And yes I buy the 24 oz bottle and go through a couple per year. Also, keep it in the fridge.
it's the oven roux from alton brown, although i like to take it darker than his method calls for. the rice is what's holding up the veggie mass in the middle. there's okra, but it was frozen and i sautéed it ahead of time and it broke apart a good deal. this was right after ladling into the bowl so it did thicken more as it cooled. seafood and sausage were cooked separately and the "stew" poured over. i also had gumbo file powder. zatarain's brand sausage started showing up a few months ago and their andouille is really goodInteresting that I see no okra or rice. Was that made with a roux? Doesn't seem thick enough.