Read some now and save the rest for later.
My name is Scott Coleman. Email: d.s.coleman @ gmail.com.
dba venn.io. Twitter/dscoleman. What I am reading online. Photographs. My photography @flickr. Scotland 2009. Food. My 'tocook' links. Feeds opml. English-Scottish Border 2010
Bangkok Five minute pad thai at 3am on the streets of Pinklao
Title says it all. Also, street food like this is highculture, imho: trust, shared experience, best use of resources, shared aesthetic.
Wok stations in K1 kitchen at the CIA… have eleventy-billion-BTU burners and ample, fancy water delivery and most likely way more air conditioning units pointed at the wokman than when he graduates and suffers the high heat of his first wokjob.
So even sitting my wok in a Weber on plasmafied charcoal didn’t quite do it so I may have to resort to ordering this, a 100k btu hottie from here.
What do you do when you’ve been craving fried rice(legit like e’s) but your indoor stove doesn’t have enough wok hei(鑊氣) to sufficiently char your chi? Tune in (at a safe distance) tonight.
Most stoves fail compared to this 50k btu jet. I need this for kitchen projects and to help get out my wok aggression. 130k btu choices here for those interested in really punishing their tofu.
*Note: take it outside unless you have commercial ventilation
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