Another night, another stir-fry. This time I came home via the David Jones Foodhall cheese bar with bro. who was ebullient about his latest victory against Big Corporations (see if you can spot it in the SMH). We celebrated with a cheese-platter and then headed home. This is my third stir-fry for the week; the photo from last night captures gai pst sii uuu (rice noodles, chicken and chinese broccoli - except that I accidentally bought choy sum instead) and tonight was brought to you by kai pat dtaeng gwa sai muu (cucumber and pork stir-fried with egg). Very different flavours but a lot of the same principles at work. Which brings me to consider: do I need a wok? Obviously I don't need a wok any time before the trip overseas, but on my return... Woks were apparently developed to cope with limited fuel sources and the steep sides and depth mean that heat is retained and distributed efficiently. I stumbled across references online to an article which said it was pretty pointless having a wok if you were cooking on a normal cook-top but given that I tripped over this comment in another article saying how stupid the first one was, who's to know? Conceptually, I like the idea of a wok. I like the idea of the metal smoking before you add the oil and the ability to move things fast and roughly (I'm very clumsy as you might have picked up) as with most kitcheny things now, though, the question is where on earth I could put it when it wasn't in use. What else could I use a wok for? Maybe it's justifiable if I can multi-task it... Invert and use as a step to reach the top cupboards? Fill and use as a portable basin for hand-washing of clothes? Beat lightly to express my solidarity with the gentleman downstairs who is learning the drums? Roll down the street to amuse the local children? Hope that it will work like a mystical pyramid and sharpen disposable razors? Whaddaya reckon?
Thursday, June 12, 2008
Sans wok, sans everything?
Another night, another stir-fry. This time I came home via the David Jones Foodhall cheese bar with bro. who was ebullient about his latest victory against Big Corporations (see if you can spot it in the SMH). We celebrated with a cheese-platter and then headed home. This is my third stir-fry for the week; the photo from last night captures gai pst sii uuu (rice noodles, chicken and chinese broccoli - except that I accidentally bought choy sum instead) and tonight was brought to you by kai pat dtaeng gwa sai muu (cucumber and pork stir-fried with egg). Very different flavours but a lot of the same principles at work. Which brings me to consider: do I need a wok? Obviously I don't need a wok any time before the trip overseas, but on my return... Woks were apparently developed to cope with limited fuel sources and the steep sides and depth mean that heat is retained and distributed efficiently. I stumbled across references online to an article which said it was pretty pointless having a wok if you were cooking on a normal cook-top but given that I tripped over this comment in another article saying how stupid the first one was, who's to know? Conceptually, I like the idea of a wok. I like the idea of the metal smoking before you add the oil and the ability to move things fast and roughly (I'm very clumsy as you might have picked up) as with most kitcheny things now, though, the question is where on earth I could put it when it wasn't in use. What else could I use a wok for? Maybe it's justifiable if I can multi-task it... Invert and use as a step to reach the top cupboards? Fill and use as a portable basin for hand-washing of clothes? Beat lightly to express my solidarity with the gentleman downstairs who is learning the drums? Roll down the street to amuse the local children? Hope that it will work like a mystical pyramid and sharpen disposable razors? Whaddaya reckon?
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