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I also highly recommend Jacques Pepin's New Complete Techniques. It's a little less "science of cooking" but it's literally an encyclopedia telling you how to do everything from a brunoise to boning a chicken.

Also worth checking out is Samin Nosrat's Salt, Fat, Acid, Heat in which she breaks down all cooking into these four categories.

Nice! My progression with this recipe:

• First try used two metal spatulas. Decent results. Hurt the hands a bit over the cast iron griddle from the heat.
• Second try I added oven mitts into the equation. Definitely better.
• A few iterations later I discovered the cast iron press. I have the Lodge one and find that I need to tighten the nuts holding the handle on, and make sure I oil it before pressing but otherwise does a "smashing" job. Highly recommend even if only to use for this recipe.

https://www.amazon.com/Lodge-Rectangular-Press-Cool-Grip-Handle/dp/B00063RXNI

That's the one I have.

I hope you know you're an internet cliché.

The primary difference between a chocolate cake and a brownie besides changing the butter preparation is the higher sugar content in brownies. You can't throw off the moisture ratio by a third and then be shocked you got chocolate cake.

You might enjoy this book:

Ratio: The Simple Codes Behind the Craft of Everyday Cooking https://www.amazon.com/dp/1416571728/ref=cm_sw_r_cp_apa_i_ugEtCbFYYCPZQ

Congrats, these are nice. I bought the 36" one a few years ago and absolutely love it. I can explain how to make a big batch of sliders if you are interested.

One tip for your smash burgers... next time, just cut a small piece of parchment paper into a square, place it over the ball of beef before smashing, and then smash. These work really well for a smashing tool. And these double as a burger scraper and a griddle scraper.

I HIGHLY recommend using Phare du Bon Cap.

You can get it on Amazon. It's the authentic stuff that Tunisians use. I use this when my jar of homemade harissa from the Sfaxian lady who does nothing but make harissa all day runs out.

Edit: added link. Edit 2: It's made in France but is one of the more ubiquitous store-bought companies trusted by Tunisians at home and abroad.

These are from the BraveTart cookbook. There’s a similar recipe on the website but it’s not precisely the same. They were delicious!

Whoa, this is a really well made website. I'd love to see a comparison of making ice cream with the ice cream maker that serious eats recommends v.s. the Chefsteps dry ice method

My man I suck as well and went out and talked with a few taco sellers in my city. They all use a tortilla press. This was a game changer for me.

If you have a local Mexican store in your area they sell them cheap, or you can go on Amazon to snag one: Tortilla Press

You could try to make some simple dishes but with some cool plating techniques!

One of my favorite examples is a mozzarella, tomato and basil salad (Caprese) You can arrange the slices in a pretty pattern and then drizzle olive oil and balsamic over the top, adding ground pepper in the end. You could also use grape tomatoes and mini mozzarella balls on skewers as a nice appetizer.

Also, consider purchasing some plastic squeeze bottles for plating sauces: https://www.amazon.com/Fresh-Kitchen-Restaurant-Condiment-Containers/dp/B077ST4HYN/ref=mp_s_a_1_1?ie=UTF8&qid=1540261468&sr=8-1-spons&pi=AC_SX236_SY340_QL65&keywords=squeeze+bottles+sauce&psc=1

Last, try using garnishes such as chopped parsley, mint, basil, etc. since the pop of color helps make things look exciting.

Maybe this will also help: https://www.bonappetit.com/gallery/impressive-but-easy-recipes

Cacao Barry - Extra Brute She did a great article about cocoa powder that really opened my eyes to a world beyond Hersey's.

Flavor Bible is currently $4 for Kindle version on Amazon if anyone is looking for a discounted copy. https://www.amazon.com/Flavor-Bible-Essential-Creativity-Imaginative-ebook/dp/B001FA0P86

I worked briefly as a butcher and, as a rule, I thought all minced beef was the same, aside from the fat content (I didn't say I was a good butcher). Eye of Round vs. Brisket? They're both extra lean, right?

Nope. After reading an article Kenji had wrote about the different kinds of beef cuts, I learned that I could make my burgers exponentially more flavourful by mixing and matching cuts.

Kenji knows what's up, and I'm heavily considering buying his book on Amazon.

No, this isn't a paid/undisclosed promotion... but if Kenji wants to throw a couple bucks my way, I won't say no.

> i used 70/30 but felt like it just instantly melted away

Yeah, that's the problem. A lot of people like parroting "fat is flavor" or whatever, but the reality is that a 70/30 patty is just too much. 80/20 is the sweet spot.

You really want to use a cast iron griddle, it will be much easier.

And using a bacon press like this will also help greatly. I like to put a piece of parchment on top of the meat ball before pressing so there is no sticking at all.

I also make 2 oz balls and usually make a double. Your total cook time should literally be about 60-90 seconds.

If you're going to recommend anything, I'd suggest Keepass. It's open source and available on all platforms, and your passwords aren't in the cloud in any form or dependent on having internet connectivity.

https://sourceforge.net/projects/keepass/ (there are clones and branches of it too with different features out there).

Also as a note, it's pretty unlikely that your password has been gained via that bug, it's not known to be exploited in the wild, but it doesn't hurt.

Slicing just the top part of your finger off sucks so much. It just exposes all of your nerve endings. Touching something feels like stroking a hedgehog. Back to front. I immediately bought a finger guard the next day.

My condoleances and better luck next time.

I buy my pixian chile paste online, it can be a pain going to a specialty store for just 1 ingredient. As the recipe mentions Mala Market has a couple, but I just get it off amazon. This is a link to the exact pixian she's using in that video and it's what i've been using since serious eats linked to it a few years ago.

Just FYI for those trying to get something similar that's not out of stock, most of these generic high output wok burners are interchangeable, and probably made at the same place or nextdoor:

https://www.amazon.com/Portable-Pressure-Propane-Cooking-Camping/dp/B002PJJ0MI

Bit of a covid tax now since they were closer to 50 before. You can also look out for them at stores in chinatown, but watch out for the regulators which aren't always made for US tanks.

The Kahuna is about 1/2 the output of these, which is still about 3x more than home ranges.

On a side note, we got these plastic chef knives and it is a huge hit with kids. The knives are sharp enough to cut most veggies including carrots (bit hard though) but not sharp enough to hurt them.

It’s on sale for $20.92 at Amazon and Walmart.com if you weren’t aware already!!! Buy some more presents lol

https://smile.amazon.com/dp/0393081087/ref=cm_sw_r_cp_api_i_W3WNFbR170YSA Arriving late November

http://www.walmart.com/ip/The-Food-Lab-Better-Home-Cooking-Through-Science-9780393081084/45762501 Arrives early November

Wow, those look great! I haven't seen Reese's Pieces in forever, great idea!

Side note regarding your parchment - Stella had posted about switching to pre-cut parchment sheets awhile back. I ignored that for a year or two until I ran out of parchment paper (which I always found mildly frustrating to use, lol) & ended up ordering a smaller box (i.e. not the 500-pack) of pre-cut sheets off Amazon:

https://www.amazon.com/gp/product/B06XJHB2YN/

The 200-pack is $24 shipped, which seemed a little high to me, but that works out to about 12 cents per sheet, which isn't too bad (I didn't bother comparing the economics to the store-bought roll, haha). At any rate, I can't tell you how much better baking is with pre-cut sheets, hahaha! Like SO GOOD!! It's honestly been one of the best additions to my kitchen that I've made in a looooooong time. I know that may sound weird, but if parchment rolls bug you, then the pre-cut sheets are absolutely worth the money, lol. Anyway, just passing along a little LPT, haha.

Was pretty happy to see this article pop up this morning since I'm in the market for a pressure cooker! I've had my eye on the Instant Pot for a while now, so I may bite the bullet and grab one soon.

Would love to purchase at a slightly lower price though - there have been some sales over the past few months!

This was recommended on another thread about smash burgers. I picked one up and it’s really solid. It has some weight to it so you can really smash the patty with some force.

Winco TN719, Medium, Stainless... https://www.amazon.com/dp/B001VZAKGM?ref=ppx_pop_mob_ap_share

And not endorsing or pushing in any way, but this is what I’ve ordered like four times since 2017. Inca's Food Aji Amarillo Paste - Hot Yellow Pepper Paste, 7.5 Oz Jar - Product of Peru (Pack of 2) https://www.amazon.com/dp/B00NVMTVYA/ref=cm_sw_r_cp_api_glt_fabc_SG28Y7RNYY5DX658E4R6?_encoding=UTF8&psc=1

Kenji put this on deep discount - it's about half off:
https://smile.amazon.com/Food-Lab-Cooking-Through-Science/dp/0393081087/ref=sr_1_1?dchild=1&keywords=the+food+lab&qid=1604267796&sr=8-1

Don't forget to your use smile URL.

All you really need is a gas burner. I bought this one on Amazon and it puts out way more heat than you would ever need. I barely turn on the gas and my wok heats up pretty instantly.

Eh so do the next 6 (except the one by the guardian that covers a different topic)

Here's a more trustworthy source

https://www.npr.org/sections/thesalt/2012/10/18/163034053/top-five-myths-of-genetically-modified-seeds-busted

Bold move. I've contemplated doing the same. TBH if he feels this way about Facebook he should do the same with Twitter. Give Mastodon a try! It's a decentralized twitter-like that is open source, has no owners, no ads, built in harassment protocols, and doesn't collect your data. Give it a shot! Its new, and a little rough around the edges (and has some unfortunate terminology - ie they call tweets "toots"), but I love the concept behind it

https://joinmastodon.org/

I found this at value village for maybe $9. Was a little old but I scrubbed and reseasoned it. It’s the same brand kenji recommends actually which gave me the confidence to pull the trigger in the store. You could also check out the wokshop for accessories and knives

I’m almost certain it’s this one. https://www.amazon.com/dp/B002AQSWMU/ref=cm_sw_r_cp_api_glt_fabc_7A0BTDW60ZQ7GEG9ES7F?_encoding=UTF8&psc=1

Eastman Outdoors 90411 Tragbarer Kahuna-Brenner mit XL-Topf und Wok-Halterungen, mit verstellbaren und abnehmbaren Beinen, Schwarz https://smile.amazon.de/dp/B003GISCDK/ref=cm_sw_r_apan_glt_i_0WYTF90G44DKDVQ5A10H?_encoding=UTF8&psc=1

It's also on Amazon right now.

The title reminds me of Roger Ebert's, "The Pot and how to use it" talking about rice cookers. https://www.amazon.com/Pot-How-Use-Mystery-Romance/dp/0740791427

So, if I want to get a nice carbon steel wok from Amazon today, which one do I get, with a propane stove?

The one Kenji uses is definitely not lol

The one I picked up a few weeks ago and has been working pretty well is this one:

Taylor 9839-15 Adjustable Head Digital Candy Thermometer

I am sure that someone else might have a better recomendation, but that one did the trick for me and didn't feel like I broke the bank buying it.

I cannot agree and recommend an IR thermometer enough. I believe I purchased this one from Etekcity on Amazon and it works like a charm.

Just FYI, you only need this much of an amazon link:

https://www.amazon.com/Stainless-17-1-inch-Adjustable-Vegtable-Slicer/dp/B004PBXD22

All the rest just says who did the search and a few other things.

Better :-)

I tried looking for cheaper on Amazon (stainless steel), but got distracted with this: Norpro 8.75-Inch Cast Iron Bacon Press with Wood Handle, Round

I wanted to see the book on Amazon, but it didn’t look like anyone else posted the link. Here it is, if anyone else is interested.

https://www.youtube.com/watch?v=3kdkPUmrc20

After usage, just let it cool down, and wipe it down with a paper towel.

Before usage, I use my hose to spray it, and my bamboo wok brush to get rid of any chunks.

https://www.amazon.com/Sunrise-Kitchen-Supply-Bamboo-Brush/dp/B0841PR3QV/ref=sr_1_5?crid=1L8SFQJWRYI3&keywords=wok+bamboo+brush&qid=1667515112&qu=eyJxc2MiOiIzLjAyIiwicXNhIjoiMy4xOCIsInFzcCI6IjIuOTcifQ%3D%3D&sprefix=wok+bamboo+brus%...

I was able to make a pretty barebones feed that scrapes the "Latest" page:

http://createfeed.fivefilters.org/extract.php?url=https%3A%2F%2Fwww.seriouseats.com%2Flatest-5117998&in_id_or_class=comp+card&max=5&order=document&guid=0

Insert rant here about the death of RSS.

This was a wise decision because when the product or service is free, it means that you are the product being sold. Also, Facebook can track you even when you're not logged-in. I would recommend installing the Privacy Badger plug-in in your browser so stop that.

I use these, they work well. The tops don’t always stay sealed when the dough rises overnight because of the gases being released but they don’t overflow.

Hey, thanks! Great to know. You may be interested to know that Swansdown bleached cake flour is available on Amazon UK at the moment, and has been since 2020. Don't quite know how it's slipped past, but there it is. I haven't bought it myself though. I've also seen bleached Gold Medal AP on an American food shop in the UK.

Someone in the UK has also worked out that you can heat treat flour to achieve the same result as bleached flour.

I used the espresso powder as well. I believe the added acidity makes a difference. This is the kind Stella recommends.

Medaglia D' Oro D'Oro Espresso,... https://www.amazon.com/dp/B00MIJV852?ref=ppx_pop_mob_ap_share

I think that has to do with high fat content cocoa. I followed her directions and ingredient recommendations.

Cacao Barry Cocoa Powder 100%... https://www.amazon.com/dp/B00BLTNL4Q?ref=ppx_pop_mob_ap_share

E. Guittard Chocolate - "Coucher... https://www.amazon.com/dp/B00O20YFU0?ref=ppx_pop_mob_ap_share

I've been making tons of these smashed burgers for the last few months. I don't think what you use to press the burgers matters that much as long as it is wide and flat and you use enough pressure, its going to be 99% the same.

In terms of scraping, you do want something that can definitely get between the burger and the surface to preserve all of the char on the burger. I recently bought this scraper from Amazon and it works perfect: https://www.amazon.com/gp/product/B00004OCNJ/ref=oh_aui_detailpage_o05_s00?ie=UTF8&psc=1

I get it from amazon, usually in bulk. But I also make a ton of fresh pasta. It can be too expensive to buy individual bags https://www.amazon.com/Antimo-Caputo-Chefs-Flour-Pound/dp/B0045RE69A/ref=sr_1_9_s_it?s=grocery&ie=UTF8&qid=1495388736&sr=1-9&keywords=00+flour

The best Sichuan peppercorns I've found are actually available from one of the local markets, though they're also on Amazon. I forget the details on it at the moment. My favorite bean paste is this stuff, though it's maybe not exactly the right kind of thing for this dish? I randomly picked it up from a Japanese market around here and really liked it, though. It's sort of on-and-off Amazon, in my experience, and even when it's available it's often shipping from overseas. I don't know of a more reliable source for it, but i've made sure to keep a stock.

The rice wine... i've tried several different types but have not been satisfied. Recently i got ahold of some Pagoda brand rice wine and i'm actually trying that tonight in a vegetarian modified version of your recipe. I'm hoping it'll work well.

Listed at $50 on Amazon. These are supposed to be good alternatives for the $79 Thermapen instant read thermometers. I'm getting one to see if it's worth the money. Ships Feb 26th.

No doubt about it, your peppercorns are definitely too old. I've ordered these from amazon twice now and they've been great both times.

I've read these beans are even better (keep them whole or mash): Amazon, preserved black beans

This is the tofu I used the first time I made mapo and I think it's still the best I've had. Silken is definitely the way to go, Firm to Extra Firm. Mori-Nu Silken Tofu, Firm, 12.3 Ounce (Case of 12)

Agreed on the chili oil, it's delicious but easily cut for diet.

I think you meant to link this book, the one you linked has a different author with a foreword by him.

if it's portioned, it should mostly be descaled in my experience.

there's knife techniques where you run the blade against the "grain" of the scales. I've done that and it works reasonably well, but I use something like this https://www.amazon.ca/Yamasho-BUL20001-Brass-Fish-Scaler/dp/B001U7IKHC

These with this are my go-to. Perfect for "aw shit I forgot I need to bring something to the party." It's dangerous being about 30 minutes from killer brownies at any time.

I typically just make them with a single stick of butter when I can't be bothered to cut another two tablespoons from another stick. Works fine.

Personally I prefer the app RecetteTek, Pepperplate development is dead, Paprika functionality is good but the UI and design are a hot mess.

Google Docs/Google Sheets are also a good option for storage but not very convenient to use on the phone as a reference while cooking.

They are usually a heavy canvas type material that's water soaked and wrapped around the rim of the pan before baking.

These are the ones I use, and I get a flat top cake everytime with no need to trim the dome top

here you go. Not exactly the same but I think pretty close.

Amazon link

Found it on Amazon.ca for $126 regular price. Pretty reasonable.

Not sure which recipes you're looking at, but most of the time you can sub an immersion blender like this for the food processor and only adds 1 more item to clean. Looks like prices have gone up since I bought mine but a good amount still in the $40-$80 range. I've used it for tomato, cheese, and pumpkin soups in the past as well and it works out great.

Definitely recommend this (though I think you meant butane). I recommend springing for a nicer one that will last you. Picked this one up and have been very happy with it. Butane canisters are relatively inexpensive and you get a solid amount of juice out of each.

Ends up being nice having an extra burner around too if you end up with a full stove and need to suddenly boil a pot of water of fry up a pan of bacon.

Note that I placed an order for mine from the Wok Shop on June 7th. I haven't heard a single thing from them since placing my order (though note that I haven't been charged). I searched around after placing the order and discovered many people are in the same boat.

I ended up getting this wok from Amazon, and it has done great for me.

I picked up the Yosukata wok that he recommended in the book. I love it. Flat bottom, wide enough for everything I've cooked, carbon steel, and well-built.

YOSUKATA Carbon Steel Wok - non-affiliate Amazon link

This is the one I have. It only costs $40 and it does the job wonderfully. I have been having a great time with it.

I find that if I let eggs sit for any length of time in a fine mesh strainer they stick in the strainer interstices just like she shows here and get damaged when you try to put them into the simmering water. I used a Joseph Joseph Scoop Spatula. Works great.

https://www.amazon.com/Joseph-10066-Colander-Strainer-Slotted/dp/B00LMCWL7A/ref=sr_1_1?crid=1LTH7U9YXFLLP&keywords=joseph+joseph+scoop+colander+strainer+slotted+spoon&qid=1661470540&sprefix=joseph+joseph+scoop+strainer%2Caps%2C388&...

I would definitely recommend a small charcoal grill! I got the Weber Go-Anywhere for exactly this purpose and it has been great. https://www.amazon.com/Weber-121020-Go-Anywhere-Charcoal-Grill/dp/B00004RALJ/ref=sr_1_3?crid=4L3EUUN25PFR&keywords=weber+go+anywhere+charcoal+grill&qid=1660307059&sprefix=weber+go%2Caps%2C61&sr=8-3

Given its shape, I don't need to use the top grate on the charcoal grill. I can just lay the skewers across the top of the grill to get that nice kebab set up where they're directly over the charcoal.

I use this one:

Wok

I had a Joyce Chen model that worked okay but I like this one much better. I don't know what it is coated in, but it is super hard and handles as much heat as you got. Definitely not teflon, but very non-stick.

Someone mentioned that this Plated Steel Wok Ring on Amazon was workable https://www.amazon.com/dp/B07VP6JT5G?psc=1&ref=ppx_yo2ov_dt_b_product_details so I got one and removed the old backets etc and put this on. It was a little low so I Macgyver a setup to get it to the same level as the original brackets and tried cooking a couple of meals on it in order to see if it worked or not.

IMHO it is a fail as it traps heat, gases etc under the wok rather then letting them pass up the side of the wok (sort of snuffs the flame so you can't get really hot and could damage the burner as it ends up in the heated zone). If you look at a professional setup there is a heat shield in the front but the back is open with just a ring above it allowing the heat etc to escape. So I guess the plan now is to take what I've learned and try to find a welder or blacksmith who can make me a proper wok ring for this.

https://www.amazon.co.uk/Bialetti-Brikka-Aluminium-Coffee-Double/dp/B08BR86LR3 There's a new version that claims to produce crema. Anyone got experience of this and can report on how well it works?

Burner was this one: https://www.amazon.ca/Eastman-Outdoors-Portable-Adjustable-Removable/dp/B003GISCDK/ref=cm_cr_arp_d_product_top?ie=UTF8

Wok was just from my local asian market. It was like 50 bucks Canadian. I also got a bamboo scraper, spider wire mesh, and a ladle. I already owned a spatula.

Also got myself some plastic squeeze bottles for my oil and soy sauces.

It looks like CalPure is tested to be the freshest (non oxidized) and 100% Avocado. It is also made in California in contrast to the other two freshest vrands which are imported from Mexico if that makes any differnece?

this is the way if you cannot find sour oranges, although this way is a perfect substitute as well

I keep mine in Notion.

Still entering and editing metadata. I use Notion's Web Clipper to capture the basics, then tag, edit and fix as I go.

Pound and grind rice kernels until they are nearly flour. Do it 3 times. Takes a while but will ensure you don't get granite grit in your food. I think I pounded some old garlic, ginger and onions after that and it it left a nice coating. So yeah, you can "season" it. I have this unpolished granite one and it works really well: https://www.amazon.com/gp/product/B01HXWT40E

I had a hard time getting something from the original set Kenji recommended, but he did a video with Babish (https://www.youtube.com/watch?v=1bY8url_TpM) where he recommended Babish’s wok. I was able to get that, and I think it meets all the criteria. https://www.amazon.com/Babish-Carbon-Steel-Wok-14-Inch/dp/B09GRXQGRN

This is the pan, I bought it based on the recommendation of Cook's Illustrated:

https://www.amazon.com/gp/product/B000KENOTK/?th=1

It's still only a few months old, but it has quickly become my favorite pan. It was worth every penny, it performs well and I doubt I will ever have to replace it.

I think the ethos of the sub recommends that you buy the book. The Wok.

Thanks for the link! Do you feel that it needed the full 4" of depth? These from Fat Daddy's are only $15 but they're 3" deep.

https://www.amazon.com/Fat-Daddios-PCC-73-Cheesecake-Silver/dp/B0012Q32JM/ref=sr_1_3?keywords=fat+daddios+removable+bottom+cake+pans&qid=1651165220&sprefix=fat+daddios+cake+pans+rem%2Caps%2C94&sr=8-3

I went with this for the bean paste. I was a little unsure about tasting it just on its own, so not sure how salty it is, but I didn't notice any excessive saltiness to the overall dish.

I'll have to look into a Japanese style grater. In the meantime, I'll try your method! It was not a fun experience with that microplane. lol

Fair point, but that's just it, almost nothing seems to be available.

The best I could come up with is something like this: tepro Shanghai gas barbecue, but this is also unavailable.

Local sites and professional kitchen equipment stores have yielded only a few results, such as this one, it costs over 1000 EUR especially if I want one at standing height.

I have a feeling that this is what the guy used in that amazon review. If the measurements fit, then you should be able to mount it to the Eastman burner. It’s quite pricey though.. I think I’ll just work on my wok tossing muscles instead.

A review from the amazon listing has a video showing the person using the burner with a wok ring. It says he took out the brackets and installed a wok ring. I’d like to know how he did that. I wish he elaborated on it.

wok ring on an Eastman kahuna outdoor burner

This is the Binging With Babish Babish Wok! Maybe a little thick compared to others, but it works well.

I haven't seen any notes on whether or not it's pre-seasoned, but grim my experience it seems to be pre-seasoned because I only added a couple layers myself and it seems pretty solid.

This is the brand I used:

Inca's Food Aji Amarillo Paste - Hot Yellow Pepper Paste, 7.5 Oz Jar - Product of Peru https://www.amazon.com/dp/B003G52K5E/ref=cm_sw_r_cp_api_i_7YKHA8YY4MP6X0TYAZE9?_encoding=UTF8&psc=1

As far as the jalapeños, I feel like recipes usually treat that as a personal preference. If you like it spicier, include the ribs and seeds, if you want milder, take ‘em out. Personally I left them in and it has a mild, pleasant heat for me.

I have a electric stove and bought this wok on the advice of Cook's Illustrated, it works great:

https://www.amazon.com/gp/product/B000OFREDC/

The thick bottom holds the heat well so I can get a sear as long as I don't overload the pan. It was a bit of a pain to season it due to the bamboo handle though, you can't put it in the oven or it will scorch. I took it over to my mom's where she has a gas stove and gave it a few rounds of seasoning there, it works great as long as I don't cook anything overly acidic in it.

Lodge Pro-Logic Wok with Flat Base and Loop Handles, 14-inch, Black https://smile.amazon.com/dp/B00063RXQK/ref=cm_sw_r_cp_api_i_WZFRVK065KQW6A86NVHC

This is what I have. It’s big and heavy but it’s done a fantastic job on my electric!

Not OP, but I also do my wok cooking away from my stove. I use one of these and I keep it outdoors under my BBQ cover.

I'm very happy with [this one].(https://www.amazon.com/dp/B00390HPHE/ref=cm_sw_r_apan_i_FDRJVT2FC7XE6Q76VWMM?_encoding=UTF8&psc=1) 14 inch 14 gauge carbon steel with flat bottom and wooden handles.

Has anyone used the Babish Wok?

I ordered it and haven't seen any reviews from you fine folks yet.

Babish Carbon Steel Wok, 14-Inch https://www.amazon.com/dp/B09GRXQGRN/ref=cm_sw_r_apan_i_FZDNR666J2P6259QMXFG?_encoding=UTF8&psc=1

Where I live, I have to buy the aji amarillo pepper paste at Amazon:

https://www.amazon.com/gp/product/B00NVMTVYA/

After years of living in a cilantro desert, even the local Walmart stocks it now.

Then you are welcome to modify the sauce recipe to your hearts content.

I use a Mercer Culinary Hell's Handle... https://www.amazon.com/dp/B00DT1XEMS?ref=ppx_pop_mob_ap_share

But, it’s too shallow for my pan, so may pick up a large trowel or trowel-type tool.

Angus beef, but I like anything that’s 15/85 or 20/80.

Ah…. I have a Japanese grocery store / luncheonette about a mile away and they carry a few bits of serving dishes and I’m fairly sure I got it there. I have two. It’s a very common Japanese pattern and many companies make similar dishes like it. It’s called a noodle bowl and made in Japan.

This is similar.

https://www.amazon.com/Japanese-Bowls-Ocean-Tokusa-Lines/dp/B07B68ZZ52/

Fair, in Oregon the majority of those still wearing masks are wearing either cloth or something like this .

This is in the liberal metro area too.

This one fits the criteria of being carbon steel, flat bottomed, 14 gauge, and 14 inches in diameter with a helper handle.

Got this one a year ago. Works great!

YOSUKATA Carbon Steel Wok Pan - 14 “ Woks and Stir Fry Pans - Chinese Wok with Round Bottom Wok - Traditional Chinese Japanese Woks - Black Steel Wok https://www.amazon.com/dp/B07VJ5LGJ9/ref=cm_sw_r_cp_api_glt_i_NDWQ7N12RTNKNPTNXP5H?_encoding=UTF8&psc=1

I hit Amazon when I was looking to make this originally and found this brand which is fairly priced and uses shelf-stable packaging which is a godsend. Highly recommended!

I have a pressure-regulated torch. It’s a bit more expensive, but it means you can turn it past horizontal (i.e. upside down) and it will still work. A regular torch will turn off if you hold it at too low an angle for more than a few seconds.

I find that very useful for cooking - it gives you a lot more flexibility to angle the flame directlyc where it needs to go.

MAGNA INDUSTRIES MT 535 C Regulated, Self Lighting Propane Torch https://smile.amazon.com/dp/B000646QQW/ref=cm_sw_r_cp_api_glt_i_NWSZRA1ZZ3Y02538ESVK?_encoding=UTF8&psc=1

https://www.homedepot.com/p/Bernzomatic-Trigger-Start-Torch-Head-TS4000T/202185055

Yeah, these are all inherent flaws with using a wok with an electric stovetop. You can really get around them.

Consider a portable wok burner.

https://smile.amazon.com/gp/product/B003GISCDK/

The price is a bit high right now for obvious reasons, but it should fluctuate closer to $100 in time.

I got this one and love it. Craft Wok Traditional Hand Hammered Carbon Steel Pow Wok with Wooden and Steel Helper Handle (14 Inch, Round Bottom) / 731W88 https://www.amazon.com/dp/B00PUZT9MU/ref=cm_sw_r_cp_api_glt_i_H7THPDD1TN59JT2MRAA2?_encoding=UTF8&psc=1

This and this from Staub?

If you like cooking sous-vide, it doesn’t have to be expensive. My Circulator was like $60. I’ve used it 1-2 times a week for two years. Recently bought another just like it to keep in the motorhome. Clamp it on, set temp, go. No dickin around.

There is another kind of lid that is black and seals. These white ones are for dry storage and will leak liquid if tipped.

How about a flat griddle thermometer? Something like this

Cooper-Atkins 3210-08-1-E Grill Thermometer, Griddle Thermometer (Grill Surface Thermometer, Griddle Surface Thermometer) https://www.amazon.com/dp/B004W7Q4WA/ref=cm_sw_r_cp_api_glt_i_BD9TPH0A98V9PK6QE8FE