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Posts by IceMan

Hank ... Just smash out your burgers to your desired size and then gently work them a little bit with oil on your hands and they will hold shape just fine.
Wonderful ... LOL. You could call the place serving these burgers "SUCK CITY".   Good luck with that. 
Hank ... Here you go ... ... $9 usd. ... $5 usd. Make your burgers any size to your heart's content. (I'd go w/ the first one.)
Come on back Pete ... Help us out here.
REALISM my friend.WHO?!? ... On "Fantasy Island" maybe?!?Nowhere near realistic.
Welcome to "ChefTalk" Paul. ... We're talking burgers here. "We work in kitchens ... This ain'te rocket surgery." Hank ... Get yourself one of those simple 2-piece burger presses. Works like a dream. I'll find you a pic when I have more time. Hav'a nice day. Enjoy the show. ... Now back to the regularly scheduled programming.
Everyone has an opinion and a story.  I use my wok just fine for my bamboo steamer.  It sits above the water nicely secure, with enough water to steam nicely for 40+ minutes without having to refill.  When done, minimal work gets them both clean and put away.  
It's really very simple ... I'm kinda cheap. $15 vs. $75 If I could peal away $75 ... I'd go stainless. Bamboo however ... has a more, I don't know ... a cool sorta old-school feel.
LB ... there is a simple correlation between how long something lasts and how you take care of it. Cheap junk is just that ... cheap junk. I shake mine out, wipe it dry and stash it in the oven (no heat, it's just a good place). I have bought my steamers from a very nice Asian store. They were inexpensive @ $15. Every time I'm buying one the woman there tries to get me to buy the stainless steamer. As for woks and petina ... I'm not arguing with anyone, I'm just...
I've worked in two(2) Asian places. Both used the same mix, done in the pan. Marmalade, soy (easy splash), rice-wine vinegar (easy splash), chx stock (for viscosity) and OJ (just another splash). The chx was cooked in the wok for a minute in oil with a few drops of sesame oil, then everything was put in 1x1 and it was cooked down for another two(2) minutes. Asian restaurants use jet-engine stoves, so you probably aren't going to cook as fast. The chx was heavily...
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