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i love the wok, THP. i've never had a legit wok setup, but i modified one of my burner caps by drilling holes in it to get some more output. it works alright with a makeshift elevated wok stand. we're redoing our kitchen soon with all induction stuff, and i'm rolling the dice on an induction wok...

stuffed cabbage  

looks awesome. great job, man.

sorry to hear about the crash. good job getting it restored quickly.   also, congrats on having things set up correctly with daily backups. well done. i'm glad only a few posts were lost.

lol, this thread's going off the rails.   chicken katsu curry again tonight   see that orange thing? it's a silicone funnel dingus called a frywall. new kitchen gizmo. it works fairly well. reduces cleanup quite a bit.    

  holy shit! my eyeballs popped out of my head when i saw that. i need good dessert badly.   also, nice french bread, SL. just wondering.. did the bread seem to proof faster without the salt in it? i've heard salt retards yeast, but it's not something i've experimented with.   my dinner tonight...

keybrdkid, very nice buns, burger, jeweled rice, and kabobs.   ashen! that's funny, i made the same thing last night! :)   i got kinda fancy on the tartar sauce. mayo, fancy mustards, good sized chunks of pickle, lots of capers, sugar, little splash of mirin   i think your batter turned out...

lol'd at the re-wine penalty   glad your cat's ok. fur will re-grow in no time.   also, very nice call on that palo alto sauce. that's easily one of my fav sauces for mex food. especially tacos and burritos. to me, it is basically an upscale version of taco bell's sauces, and i mean that as a...

oh shit. that looks so good. one thing i haven't been having lately is good dessert.   wild rice salad:  

nice pizzas, everyone.   that lobster pizza, wow. douse it in lemon juice and olive oil, and that would be like a perfect pizza for me.

shakshuka  

hey, happy birthday!

yea SL, i think that pre-prepared means items prepared with the intent to incorporate them in a future meal. leftovers = shit people were already grazing on. lol there can be some overlap ofc   foie gras plate:       and then for the main course, cacio e pepe. basically the italian version of...

pasta pizza... very interesting. i might try that this weekend.   i've been eating good stuff tbh. shelter-at-home ain't all bad.   chicken katsu curry:    

hi friends, here's year number 3! i'd like to thank everyone who takes the time to document their grows. you've helped me a lot.   previous glogs: 2018: http://thehotpepper.com/topic/68560-sinensis-grow-log-2018-2019-early-start/ 2019...

i know them and have always wondered what's up with them.   i wonder if they're even seed propagated and if they're a stable cultivar.

  https://lairdandcompany.com/products/straight-apple-brandy/

  the supernatant from a 100 day (!!!) ferment is way different than a simple lactic acid solution. it's full of other delicious flavors...   i have a few liters of that stuff in the fridge that i occasionally drizzle on foods, and i'm trying to come up with a better use for it because it's...

  turns out, that's approximately pi microstone

the anticipation's killing me