those flame throwers they call wok burners also have a lot to do with it
Agree mon. It was fun cooking on won of doze fing. It can cook and done in a seconds instead of mins and may be 10s of mins in home stove.
But U lo, after U cook a few dish in front of doze wok burner, U lo wan to eeeet lo mor cause`of the burning oil smell. So peeed pol assssk me how I can watching doze fuuud and not haf to eeeet it, try standing in front of doze wok burn lar while the chef is cooking. Kil yo ap per tie mon. U can get skin lay doing dat every dai. Every see a fat cha lease cook
Usually buy char siu from the store but it has not been very good lately, so I tried making it myself. The marinade was pretty good but it needs to marinate longer next time. Will also use fatty pork as tenderloin is too lean.
Fatty pork are difficult to find because everybody are trying to eat healthy. Yeah rite, healthy. Mentally healthy or physically healthy. I found usually if it is physically healthy, it's mentally unhealthy.
Yeah, it's hit & miss with a regular grocery store. The butcher or chinese grocery store will sell you all the stuff that is bad for you. I picked up some nice fat shoulder butt pork to try this again.
I bet that Schmaltz would taste great, but I don't think my doctor would approve .
If you want da fuud to taste goot, U haf to cook with fatty pork or some kind of fat. No other choice mon. I lo care wat peed pol say how they eat healthy, if it ink lo mentally healthy, it ink healthy. If you are concern abooot your doctor's approval, don't go see them. I haven't seen my doctor for over 15 years for my fat test.
Eat mentally healthy, get fat, die happy. That's why I tell my four legs girl friend. She seems to agree with me all the way.
Boo Lite, doze porky fat spread on bread sound like goot idea.
Hey, Nikki do you think anyone know what "char siu" is beside you and me.
I've done Char Siu in my pressure cooker with soya and sherry. And then a few minutes on the grill or BBQ to braise it.
Believe me, you don't need a knife...
Oh, so Char Siu is actually a known cha lease fuud in ink ga lish term? I onlt know it as Bar Buc Queue Pork.
It's da 7th of cha lease lew ear todai, vee R to go haf some Siu Yor. U lo, dai stick do whole pig with its head and slow cock over a fire. Da pig smell when it's done. Or at least das wal it seems like.
See, BK knows. BC folks are a smart bunch, so I bet you a lot knew exactly what I was talking about.
I hear you guys about fat, but my family do not like fat. If I give me daughter an 8oz tenderloin, by the time she has finished trimming all the "fat" off the steak, she has about 3oz of meat left.
... and unlike Gil But who can't put on weight if he tried, the rest of us have to work on our waistline .
That pig will be good, but isn't it spelled siu yok. Does the skin turn out crispy like what you get in china town?
U lo eye lo can spell. I fing it's siu yok. Yes, the skin turn crispy and between the crispy and meat, there has to be some whit fat meat in between. Long long time ago I went with a few ink ga lish speakie peed pol to Toronto cha lease rest to have some siu yok, everyone of them take the tasty white fat meat and skin off and eat the worst dry hard part of the siu yok. Sometime it's hard not to say they don't know what they are eating.
I actually lost a few pound during winter because I keep my hooooze at 45F. That's the lowest the themostat will go unless I shut the furance off. I am doing a hundred sit ooooop a day and other exercise to keep my waist line trim. It's because I am too cheap to buy lew pantz.
Actually, building oooooop the mus so is good for the back since we are building stuff that are heavier and heavier all the time, it helps.
You cannot post new topics in this forum You cannot reply to topics in this forum You cannot edit your posts in this forum You cannot delete your posts in this forum You cannot vote in polls in this forum