• We’re currently investigating an issue related to the forum theme and styling that is impacting page layout and visual formatting. The problem has been identified, and we are actively working on a resolution. There is no impact to user data or functionality, this is strictly a front-end display issue. We’ll post an update once the fix has been deployed. Thanks for your patience while we get this sorted.

What Kind Of Meals Are You Guys Making Now?

Page 72 - Seeking answers? Join the AnandTech community: where nearly half-a-million members share solutions and discuss the latest tech.
Got the cast iron wok. Lighter than I thought but not gonna be able to flip food in it so much with two short handles. I expected that, but the wok spatula is such a wonderful tool. Everyone should have a wok spatula even if you don't have a wok.

Bookmarked three recipes from J. Kenji Lopez-Alt's cookbook The Wok. Will start with a classic I've had so much to set a starting point for how good his recipes are. Also bookmakred Moo Shu Pork, and a Congee dish. I'm excited for some wok hei!
 
MrSquished said:
Got the cast iron wok. Lighter than I thought but not gonna be able to flip food in it so much with two short handles. I expected that, but the wok spatula is such a wonderful tool. Everyone should have a wok spatula even if you don't have a wok.

Bookmarked three recipes from J. Kenji Lopez-Alt's cookbook The Wok. Will start with a classic I've had so much to set a starting point for how good his recipes are. Also bookmakred Moo Shu Pork, and a Congee dish. I'm excited for some wok hei!
Click to expand...
now all we need are pics of the results.. and i am starting to get hungry here! 😉
 
tonight's meal will be a pork cottage roll with rice and will use the leftover broth for a bean with cottage roll soup.
------------------------------------------------------------------------------------------------

before unwrapping:

1769038406754.jpeg

in the Instant Pot (30 min per pound - 110 mins for cooking) not yet filled with water or bay leaves.

1769038474852.jpeg
 
Last edited:
Frying chicken dark meat, fishcake tempura and shredded taro.


Two of the ingrates are ordering pizza.
 
Last edited:
I broke in my cast iron Lodge wok last night. It is most definitely a significant iimprovement over any of the carbon steel woks I tried. I made the beef with broccoli recipe straight out of J Kenji Lopez-Alt's cookbook the wok. The only thing I did different was add some mushrooms I sliced.

There was way more heat for longer than with carbon steel. But, still not quite enough long enough overall, but not too far off. I pre-heated it in the oven at 450 for 5 min then put it on high heat on the stove for 5 min before starting with the meat cooking.

Next time I will do a full 10 min at 500 in the oven and 5 min on high on the stovetop. CLoser to Alton brown's recipe for thick rib-eyes. I think that will do the trick. time to find the next recipe which I think will be moo-shu pork.
 
MrSquished said:
I broke in my cast iron Lodge wok last night. It is most definitely a significant iimprovement over any of the carbon steel woks I tried. I made the beef with broccoli recipe straight out of J Kenji Lopez-Alt's cookbook the wok. The only thing I did different was add some mushrooms I sliced.

There was way more heat for longer than with carbon steel. But, still not quite enough long enough overall, but not too far off. I pre-heated it in the oven at 450 for 5 min then put it on high heat on the stove for 5 min before starting with the meat cooking.

Next time I will do a full 10 min at 500 in the oven and 5 min on high on the stovetop. CLoser to Alton brown's recipe for thick rib-eyes. I think that will do the trick. time to find the next recipe which I think will be moo-shu pork.
Click to expand...
thank you! looking forward to see if longer preheating it would make much difference.
 
I'm gonna be making a lot of pork dishes when I do have meat. Tenderloin $2.99 at costco. I have to look more next time to see if they have any organic pork products. It's a lot healthier than beef and a lot cheaper. Since I put on weight easier these days, it's a win win. Got down from a peak of 193lbs in the summer to basically being about 181lbs on any given day. Now I'm comfortable getting nekkies around the other sex!

I could eat even more healthy, and when it's warmer out I will get more exercise, so I should be able to keep at at sub 180lbs.

Going to velvet this pork for a moo shu pork, but I need to go to the local Chinese market for three ingredients I need, including the pancakes!
 
Busted out the wok for some stir-fried Pork and Kimchi - also from J Kenji Lopez-Alt's The Wok cookbook. Preheated it in the oven for 10 min then tried to put it on a high flame to continue pre-heating it but my smoke alarm went off cause it was smoking too much. So I started cooking after a couple of minutes only. I did a much larger batch than the recipe subbing in pork tenderloin vs belly. I did put extra marinading ingredients for the pork part of the recipe. I let the kimchi get to room temp before cooking and the pork too - let it marinade for an hour and a half on the counter - covered of course. Room temp ingredients cool the wok down less than cold.

Definitely worked quite well. Even though I did three batches of pork, I was still getting a quick sear on the pork even on the third batch - the photo is the third batch. I still think it could be better with more pre-heating time on the stove as well but I was happy with this. I will be cooking more stir fry now that I have this wok. It's the first time it feels and tastes more like what I expected. This was also a large batch of food. 2.5lbs of tenderloin, a few bell peppers too, jalapenos, onion, kimchi, etc...

PXL_20260212_035724782 (Medium) - Copy.jpg

PXL_20260212_040554839 (Medium) - Copy.jpg

PXL_20260212_040855182 (Medium) - Copy.jpg
 
Last edited:
Spegepølse similar to a smoked Danish salami. Ristede løg=crisp onions
Pickled beetroot

Leverpostej is a Danish liver pate that most outsiders find unpleasant, it's very much something you have to grow up with. It's nothing compared to real French paté
 
MrSquished said:
Busted out the wok for some stir-fried Pork and Kimchi - also from J Kenji Lopez-Alt's The Wok cookbook. Preheated it in the oven for 10 min then tried to put it on a high flame to continue pre-heating it but my smoke alarm went off cause it was smoking too much. So I started cooking after a couple of minutes only. I did a much larger batch than the recipe subbing in pork tenderloin vs belly. I did put extra marinading ingredients for the pork part of the recipe. I let the kimchi get to room temp before cooking and the pork too - let it marinade for an hour and a half on the counter - covered of course. Room temp ingredients cool the wok down less than cold.

Definitely worked quite well. Even though I did three batches of pork, I was still getting a quick sear on the pork even on the third batch - the photo is the third batch. I still think it could be better with more pre-heating time on the stove as well but I was happy with this. I will be cooking more stir fry now that I have this wok. It's the first time it feels and tastes more like what I expected. This was also a large batch of food. 2.5lbs of tenderloin, a few bell peppers too, jalapenos, onion, kimchi, etc...

View attachment 138232

View attachment 138233

View attachment 138234
Click to expand...
You need a beefier kitchen vent hood.

pacifichoods.com

Auto Clean Series

Pacific Hoods' best selling model! Best-rated by consumers all these years, it is economical, durable, powerful suction with multiple functions, ultra quiet performance. Auto-clean function is activated by merely pressing the one-touch control and is completed in only 38 seconds. No additional...
pacifichoods.com pacifichoods.com
 
Made a braised chuck in red wine. Kenji's recipe. Uses some soy sauce and anchovy fillets, though I substituted fish sauce instead. Chicken broth with gelatin bloomed in it is also added in. Usual mirapoix of veggies, garlic, tomato paste, and I added in some cut up Yukon Golds. I like potaters with my meat like a good red-blooded American.

So rich and delicious. Even Chuck was $7.99 at Costco - I am never buying short ribs at these prices. I eat less beef and I am not paying Trump economy beef prices.

Here is it in its most attractive form, right after coming out of the fridge with a thin top layer of fat, with bits of braised chuck like small mountains in a sea of orange fat.

PXL_20260223_165056332 - Copy (Medium).jpg
 
I made a big batch of beef stew on Monday. Still enjoying it due to the cold weather outside.

Not sure what will be next.
 
Smoked sausage and potato chowder
Black bean chili (half grass fed beef, half impossible burger) with corn bread
Chicken Tortilla soup. Used tostadas since that's what I had on hand
Chicken and gnocchi soup
Brioche French toast with apple wood smoked bacon and eggs over easy
Corned beef brisket with Colcannon May not technically be the dish. But like chili and other dishes, traditionalist can suck it. I use bacon, green cabbage, sweet onion, and gold potatoes
 
You must log in or register to reply here.

TRENDING THREADS

Back
Top