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Quote:
 Cenbros
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--------------------------------------------------------------------------- "There is nothing to be learned from the second kick of a mule" - Mark Twain Last edited by craigster59; 12-16-2016 at 07:04 AM.. |
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12-16-2016, 05:49 AM
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And if any Pelicans are interested there is a Facebook page dedicated to making a recipe from Grace Young's cookbook every Wednesday....
https://www.facebook.com/groups/wokwednesdays/
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--------------------------------------------------------------------------- "There is nothing to be learned from the second kick of a mule" - Mark Twain |
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12-16-2016, 10:36 AM
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Cogito Ergo Sum
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12-16-2016, 07:18 PM
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A Man of Wealth and Taste
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Location: Out there somewhere beyond the doors of perception
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12-16-2016, 10:25 PM
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Quote:
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12-17-2016, 04:42 AM
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A Man of Wealth and Taste
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I am sure the Cen brothers wanted something better for their children than making Woks. The business had served its purpose and had run its course. They could have kept going with just WS, but they are tired of it after more than 40 years. So I dont feel sad for the Cens, but that an era of hand craftmanship has now come to an end. We all are a little poorer for it.
What seperates the Cen Woks from other hand worked Woks is the heat and shape process that they used. Other hand worked manufacturers seem to produce on a larger scale and the other elusive artisan makers don't seem to use the heat and shape process. The Cens by virtue of their quality and longetivity had built reputation and a niche for themselves. Now their Woks live on in myth as being special and now unobtainable. Last edited by tabs; 12-17-2016 at 07:38 AM.. |
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12-17-2016, 07:35 AM
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A Man of Wealth and Taste
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When I stumbled upon the Cen woks I knew I wanted one and that from the literature that there was a vague sense of urgency. However I had no idea that two and a half months later that would be it. If you recall I did buy one from WS as an insurance policy that I would have at least one of them.
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12-17-2016, 08:26 AM
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 ???Cool thread....wish I'd seen it early on! |
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12-17-2016, 09:20 PM
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A Man of Wealth and Taste
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I am...I have seasoned one, bought the 100k propane burner...just have to get the bottle.
I will be using at least one more of the 4. One of the 14's I will sell as it was supposed to go to a friend, but she changed her mind just as we ordered. |
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12-18-2016, 12:50 AM
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Tabby, I'd be tempted to make you an offer for the extra one, but it should go to someone who could/would do it justice....I'm not worthy...seriously
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12-18-2016, 03:32 AM
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--------------------------------------------------------------------------- "There is nothing to be learned from the second kick of a mule" - Mark Twain |
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12-18-2016, 03:39 PM
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For you newly wok Rich pelican's, Anthony Bourdain had a series of shows tonight on CNN
Shot in China, Shanghai, and Vietnam Nam. Focusing on lots of dishes done in woks that look a lot like the handmade gems you have just gotten. May be inspiring. Cheers Richard Last edited by tevake; 12-18-2016 at 07:59 PM.. |
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12-18-2016, 07:56 PM
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Hi. If anyone has a spare they'd sell, please let me know. I'd happily buy it. Thanks
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01-10-2017, 05:56 AM
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A Man of Wealth and Taste
Join Date: Dec 2002
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Tonight is the night. I finally got my WOK burner set up and am ready to burn some stir fry on er. It is a propane set up. I thought about using natural gas? But chose the path of least resistance. I got the Grace Young book at the Thrift for a coupla bucks.I come up with the damdest things there.
 I got the cart for FREE, the chopping board...guess where? The burner and tank I had to pay for. The GY book has a very nice presentation that has a narrative along with some nice recipes. It is worth having and I like it (I like pictures) but I really wouldn't call it a dedicated cookbook to just cooking.Wok Hay, today is a good day to wok. |
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04-23-2017, 11:14 AM
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A Man of Wealth and Taste
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PS:
I also bought some Red Oak, Almond and Maple logs to fire up the David Klose smoker...I think a Brisket is in my near future.I havn't fired that baby up in a coupla years as I need to do volume to make it worth while. Mostly the BGE gets a work out because I dont make a lot of bbq anymore. |
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04-23-2017, 11:23 AM
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Mine is working well. It sits flat on a range top gas burner and heats up like nobody's business. Lots of stir frys and it's developing a great patina. GY's other book has more recipes but "Breath Of A Wok" is a great read along with being a good cook book.
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04-23-2017, 04:30 PM
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Looking good Ted! Have you made anything yet?
Aaron is coming to the US in May and coming to Boston on the 22nd to visit me.
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04-23-2017, 04:39 PM
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A Man of Wealth and Taste
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Tonight was a good night to WOK. All I can say is WOW what a difference in taste high heat imparts. I just threw what I had in the refer together in a test run..some chicken and veggies that if it turned out to be a disaster I could toss it and head on down to the Burger King. There is going to be a learning curve in being able to control and moderate heat on the appliance. To get that burner dialed in, it took all of about 7 to 8 minutes to complete cooking. I used Corn Starch in the marinating liquid, it scorched very quickly...do not think I will be using that again in the marinade. It is real fast.
There is going to be a learning curve in adjusting the burner to control heat, adjusting my flavoring profile and developing technique in the use of the Wok and burner. Tonight I had some burned on crust from the corn starch, I had t keep some water near by to keep it from really scorching. All in all a good first effort. I mean it is a real fast cook. A cup of water boils in seconds as does Peanut oil starting to smoke..
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04-23-2017, 06:02 PM
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A Man of Wealth and Taste
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Well that was a quick learning curve. Did a Cashew Chicken. By adjusting the pressure regulator I toned down the flame a bit, which gives a bit of time to keep up. Now I am producing restruant quality Chinese.
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04-25-2017, 08:41 PM
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and yet no pics.
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04-26-2017, 02:22 AM
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1983 Porsche 911sc Cabriolet 3.0
1986 Porsche 944 2.5l
