Post what you are thinking at this very moment

[Godfather]

One of my favorite food guys Kenji Lopez-Alt is a mad scientist - MIT-grad-turned-chef.

Recently he pointed out in one of his videos that if you take the ring top off your gas range and manually light it, you get this wicked concentrated flame shooting straight up Probably not super safe, but it allows you to get your wok far hotter than possible with the tops on distributing the flame out, and that added heat will let you get those scorching hot wok flavors you normally only get in restaurants (which he specifically believes comes from vaporizing oils).

I may burn the house down but I think I have to try it anyways.

[FBD]

One of my favorite food guys Kenji Lopez-Alt is a mad scientist - MIT-grad-turned-chef.

Recently he pointed out in one of his videos that if you take the ring top off your gas range and manually light it, you get this wicked concentrated flame shooting straight up Probably not super safe, but it allows you to get your wok far hotter than possible with the tops on distributing the flame out, and that added heat will let you get those scorching hot wok flavors you normally only get in restaurants (which he specifically believes comes from vaporizing oils).

I may burn the house down but I think I have to try it anyways.

funny cuz my brother was just saying this exact same thing while talking about his wok and how he stopped having things burn to the very bottom - this asian lady was saying its these american burners that fan the flames out, it actually causes a cool spot on the wok and that's why shit winds up sticking

[PorkChopSandwiches]

One of my favorite food guys Kenji Lopez-Alt is a mad scientist - MIT-grad-turned-chef.

Recently he pointed out in one of his videos that if you take the ring top off your gas range and manually light it, you get this wicked concentrated flame shooting straight up Probably not super safe, but it allows you to get your wok far hotter than possible with the tops on distributing the flame out, and that added heat will let you get those scorching hot wok flavors you normally only get in restaurants (which he specifically believes comes from vaporizing oils).

I may burn the house down but I think I have to try it anyways.

My stove has one spot that allows you to pull the grate and the wok fits right in, the flame on that one in particular is group nice and tight. Normally I'll use that burner to heat up the kettle

[DemonGeminiX]

Damn, this is turning out to be an expensive month.

[DemonGeminiX]

It doesn't look like I'll be able to source ammo for this right now, so I'll just have to wait.

[Godfather]

funny cuz my brother was just saying this exact same thing while talking about his wok and how he stopped having things burn to the very bottom - this asian lady was saying its these american burners that fan the flames out, it actually causes a cool spot on the wok and that's why shit winds up sticking

That makes a lot of sense eh. I have to admit I've been cooking on an aluminum wok too, but from everything I've read, my next kitchen purchase needs to be carbon steel. Apparently even just a cheapo one from Chinatown is all you really need, nothing fancy.

[FBD]

That makes a lot of sense eh. I have to admit I've been cooking on an aluminum wok too, but from everything I've read, my next kitchen purchase needs to be carbon steel. Apparently even just a cheapo one from Chinatown is all you really need, nothing fancy.

you probably dont want to do this with an aluminum one, but a re-season got my bro's wok back to perfect order - heat it up really hot on the burner, oil of your choice on a paper towel, circle w/ tongs - and a good fan above! no more shitty sticky spot. any cheapo one is good, yes - you just probably dont want to get one of those not-quite-wok ones made from cast iron

[PorkChopSandwiches]

It doesn't look like I'll be able to source ammo for this right now, so I'll just have to wait.

http://gunbot.net/

I used to buy from here all the time before CA blocked us from purchasing ammo online

[FBD]

writing nxql queries are bad enough, but manually converting them to webcode afterward is for the birds, I cant believe nexthink doesnt have something to automate this

[Teh One Who Knocks]

Today is the end of 6 weeks of my exercising daily (only missed 2 days out of the whole 6 weeks). At my weigh in today I'm down 18 lbs

[KevinD]

Perhaps asking the wife to fix my hair was a mistake. I now have a tween French braid...

[FBD]

Today is the end of 6 weeks of my exercising daily (only missed 2 days out of the whole 6 weeks). At my weigh in today I'm down 18 lbs

gj man!

[Teh One Who Knocks]

gj man!

Thanks bud. I'm really happy with the progress so far. I just wish I had started earlier to take better care of myself. It took my wife and my doctor to get on my ass and finally I decided it was time to do something about it because I did let myself go too far. If I can lose another 15-ish then I will see how I feel. As the weight slowly drops off, I'm definitely feeling better. And I'm feeling that the average of 3 lbs/week weight loss is right about where it should be.

[FBD]

Its good that your progress was slow and solid, lots of times people will make fast progress and then fuck off with it

[Teh One Who Knocks]

I'm not gonna drop the exercise routine, but when I do get down to a weight I'm happy with, I'll probably dial it back a little. More like 4 to 5 times a week instead of 7 days a week so I can maintain the new weight instead of becoming a Fat Bastard again.