So... Whats for lunch?

[P.C.]

I think we may go on a cruise this weekend.  A nice trip overseas.

  Well, over to the mainland anyway.  

[CK]

That is always fun! I am sure it is always nice when you go home and leave the Lower Mainland, getting back to paradise hey?

Hey, I have really been looking at the Island as a choice to start my own business within the next couple years. Not wanting to be in Victoria though, would like to be in a quieter place. Still, North Okanagan/Shuswap is calling. Everything is still up in the open. I will be here for awhile yet.

[P.C.]

Well growth over here is amazing.  I've often selfishly wished they would put up a gate.

(of course there would always be exceptions as to who could pass through the gate, CK....lol)

  I think back to when I first moved over here, and wept every day.......for months.  I SO didn't want to be here.  Wild horses couldn't drag me back now.

[P.C.]

Must get busy......tons to do today.  Have a great day CK. [img style="CURSOR: pointer" onclick=url(this.src); src="http://www.cheesebuerger.de/images/smilie/liebe/a010.gif" border=0]

I'll probably pop in and out for my breaks.

[tenkani]

Wow, there is more action here than on DV, wh000t!!    
Good morning!!
 

[CK]

You were sad at first hey? I have a buddy that moved from Burnaby to the Island and he said the only thing that would make him move back to the Lower Mainland is if the Island started to sink! haha! He loves it too. I do love it. If you let me through the gate, I could help keep it clean..I want to start my own environmental consulting biz. Making industry make sure they are not too piggish, and getting paid to do it! haha!  

[CK]

Chat laterz P.C.! I will miss you! *hugs*

  Hello Ten *hugs to you*

[tenkani]

That's a beautiful dream, CK!!
Some day I'm going to visit the island.
I hope it's still above water when I finally get there!
 

[CK]

Oh dammm! I forgot a good recipe for a wok!

  Well, there are tons online.

But some hints of mine.

I always use sesame oil.

slightly cook the meat first before adding veggies.

there are a million different sauces you can buy or create.

garlic, ginger = yummm!

brown rice always a good companion.

cook at medium to medium low heat. too much can burn down home.    

[CK]

I got a (meh) meeting! chat laterz!

[tenkani]

Sorry about the meeting  

Thanks for the wok advice! Keep it coming 'cause I'm a menace in the kitchen.
I made another attempt last night. It was an asparagus and water cress stir fry.
I'm not used to my new electric range (plus I'm a retard) so I turned on the front burner thinking it was the rear burner and then set my wok on the rear one. I added the vegies and was happily stir-frying until I realized the wok was cold. I also realized that if I'd put my paw down on the hot front eye of the stove I would have ended up with a nice souvenir.

What a world...
 

[P.C.]

I always use peanut oil to stir fry.  Your wok should be quite hot to start.....even before you add your oil.  Peanut oil has a very high smoking point.....other oils will 'scorch' and smoke before your wok is ready to cook.  Adding your oil to the pan before bringing it up to temp, promotes food sticking to the wok.  

  If doing meat, add your garlic just before meat is done as it burns quickly and gets that bitter burnt garlic taste. Your garlic will remain 'purer' tasting. The hotter your wok when you start, the less oil will be absorbed into your food.

  Always keep it moving.....if it is cooking a little TOO quickly, just pick it up off the heat and tip food up the sides and again.....keep it moving.    

[Lise]

All this talk about cooking with a wok is making me hungry.

  BTW, here's another tip for the wok - don't put garlic in first. You're more likely to burn it. Put everything else in first like ginger, onions... then garlic. Make sure there's a buffer between garlic and the wok.

  Another great thing about the wok is that you can double it as a steamer. You can buy this metal tray from Chinatown, fill the wok with water, put a bowl with whatever you need to steam and close the lid. Minutes later, you've got a great steamed dish. Excellent for steaming dim sum too.

[P.C.]

If doing meat, add your garlic just before meat is done as it burns quickly and gets that bitter burnt garlic taste. Your garlic will remain 'purer' tasting.



Um....Lise.  I think we covered that lesson....rofl  [img style="CURSOR: pointer" onclick=url(this.src); src="http://www.cheesebuerger.de/images/more/bigs/e058.gif" border=0]

[CK]

How about Lise and P.C. slowly roll around some CK man meat??