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I hear ya but the wok fry thing is not so much deep frying. i'll use maybe 4 or 5 tablespoons of oil. heats up quick and if you have to add another splash of oil after a batch of shrimp that heats up quick as well. shrimp are easy to do because the cook so quickly.
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Well i had #6 adjusted perfectly but then just before i tightened it a butterfly in Zimbabwe farted and now i have to start all over again!
I believe we all make mistakes but I will not validate your poor choices and/or perversions and subsidize the results your actions.
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