#non stick wok

[heritagecollectibles]

Calphalon Premier Nonstick 13" Wok - Lightly Used

Calphalon Premier Nonstick 13″ Wok – Lightly Used

[penguinhomeglobal]

Buy Penguin Home® Carbon Steel Non Stick Wok with Sturdy Wooden Handle at best price. Checkout Penguin Home for exciting offers on homeware items.

[sevenstarcigarette]

Full Day Of Low Calorie Meals!

(that will actually fill you)

☆

Breakfast: Low-Cal French Toast

*(Makes 3 pieces)*

☆

Ingredients:

- 3 pieces of 40-calorie white bread

- 4 tablespoons of egg whites (60 calories)

- 0-calorie sweetener (to taste)

- 1 teaspoon cinnamon (6 calories)

- 3-4 tablespoons unsweetened almond milk (15-20 calories) or 3-4 tablespoons oat milk (10-20 calories)

- 1 teaspoon vanilla extract (3 calories)

- 0-calorie cooking spray

☆

Instructions:

1. In a bowl, whisk together the egg whites, almond milk/oat milk, cinnamon, and vanilla extract until well combined.

2. Heat a non-stick skillet over medium heat and lightly coat it with cooking spray.

3. Dip each slice of bread into the egg mixture, ensuring both sides are coated but not soaked.

4. Place the coated bread in the skillet and cook for about 2-3 minutes on each side, or until golden brown.

5. Serve with your choice of toppings. A personal favorite is to mix the 0-calorie sweetener with some cinnamon and serve with berries.

☆

Total Calories: Approximately 230 calories (205 calories without added toppings).

☆

Lunch: Low Cal Wrap!

- Low-calorie tortilla: about 50-70 calories

- Grilled chicken breast (about 2 ounces): around 60-70 calories

- 1/4 avocado: about 80 calories

- A handful of lettuce: about 5 calories

- 1/4 cucumber: about 5 calories

- 1/4 bell pepper: about 5 calories

- Mustard (1 teaspoon): about 3 calories

☆

Total: 208 -238 calories

☆

You can also have it lower or higher cal depending on if you add less or more chicken and avocado

☆

Dinner: Low Cal Shrimp and Veggie Stir-Fry with Shirataki Noodles!

☆

Ingredients:

- 1 package (7 oz) shirataki noodles (about 20 calories)

- 1 cup bell peppers, sliced (about 25 calories)

- 1 cup broccoli florets (about 31 calories)

- 1 cup snap peas (about 26 calories)

- 1 medium carrot, sliced (about 25 calories)

- 6-8 large shrimp, peeled and deveined (about 60 calories)

- 2 tablespoons low-sodium soy sauce (about 20 calories)

- 1 teaspoon minced garlic

- 1 teaspoon minced ginger

- Cooking spray or a small amount of olive oil for stir-frying (optional)

- Salt and pepper to taste

- Optional: sesame seeds or green onions for garnish

☆

Instructions:

1. Rinse the shirataki noodles under cold water and drain them well. Pat them dry with a paper towel.

2. Heat a non-stick skillet or wok over medium-high heat. If using, add a small amount of olive oil or cooking spray.

3. Add the minced garlic and ginger to the skillet, stirring for about 30 seconds until fragrant.

4. Add the shrimp to the skillet and cook for about 2-3 minutes, or until they turn pink and opaque. Remove the shrimp from the skillet and set aside.

5. In the same skillet, add the sliced bell peppers, broccoli, snap peas, and carrots. Stir-fry for about 5-7 minutes, or until the vegetables are tender-crisp.

6. Add the shirataki noodles and soy sauce to the skillet. Toss everything together and cook for an additional 2-3 minutes, until heated through.

7. Return the cooked shrimp to the skillet and mix well. Season with salt and pepper to taste. If desired, garnish with sesame seeds or chopped green onions.

☆

Total Calories: Approximately 181 calories for the entire dish!

☆

Total for the whole day: 594 - 649cals

☆

Reminder calories can vary depending on how you cook them, if you take anything out/add anything in, and the brands you buy!

☆

I hope y'all enjoy theses recipes, if anyone has any requests I'd be happy to make them♡

[sofa-king-lame]

A Buck Short - 8x08 coda

Buck smiles through it all even though he feels like he’s dying. He watches as Eddie’s home, his home, is packed up into boxes. Buck’s reason for getting up in the morning on the hard days is at the bottom of one of the boxes marked ‘Kitchen’ in Eddie’s scrawl, shoved somewhere between the non-stick wok Buck bought and the fancy blender with the heating element for making soup that he used to make big batches of soup after Eddie was shot.

or

The one where Buck can see his life an he knows it ending right in front of him

This has a happy ending, I promise!

Word Count: 2,411

Relationship: Buck/Eddie

Tags under cut. If you want to be added to/removed from my tag list please let me know!

@playinginthunderstorms @inbucksbusiness @elvensorceress @singitforthegirls @sonofatoasterwaffle @wrongfulruffian @crose84 @carolinahope @heartsfromeden @shealwaysreads @lookforanewangle @eddiedisasterdiaz @my-brain-soup @mari-lwyd-cryptid-blog @jackwhiteprophetic

[sreegs]

this started out as a short rant about non-stick cookware but i've got an infodump about cookware in general and suggestions for what's the most useful vs the least useful in the kitchen. the thing about cooking is you can do a lot with a little equipment, despite appearances to the contrary. however the vessels you cook in are the most used tools in the kitchen, aside from a chef's knife

ok, first my little rant about non-stick cookware:

it doesn't last, and that's the main flaw of non-stick cookware. whether it has a non-stick coating or it's a special material that is inherently non-stick (at first), eventually they wear down and the non-stick benefits you bought the pan for pretty much disappear.

that isn't to say non-stick cookware is not useful. I have one non-stick frying pan in my kitchen and I use it to cook eggs and other things that are notorious for sticking. i also use it to reheat leftovers just because it's easier to clean. that's all i use it for

so, if you're in the market for cookware because you're moving out or just finally getting a kitchen of your own, do not go buying all non-stick pots and pans. sauce pans, skillets, stock pots (the big pots you use for soup), sauté pans, etc, those actually need your food to stick in some cases, especially for soups and sauces. why's that?

it's about the fond. example: when you're making a soup you usually start by sautéing solid ingredients in the pan first. those get browned and they leave a bit of slightly-burned foodstuff on the bottom of the pot. that's called fond. it's super concentrated savory flavor. right before you add the stock to the soup, you "deglaze" the pan by adding a little bit of liquid to the bottom of the pot and gently scraping it off and integrating it into the soup. fond is also like the basis of all sauces and stews and gravies pretty much anything else you're cooking

where should you buy cookware? obviously you can always buy new, I suggest buying direct from the manufacturer if you really want new. you can also find good cookware at garage sales.

if you have access to them, restaurant supply stores have cheap cookware but it's also made to be beat to death in a commercial kitchen. it works just as well as the stuff aimed at the consumer because, well, metal pans are metal pans. it's not rocket science. but there is cheap bad cookware in the restaurant supply store so shop carefully

so what kind of cookware should you buy? here are options i recommend, but not in any particular order:

stainless steel

stainless steel pans are versatile and they last forever. they work on the stovetop and they go in the oven too. so not only can you use them to fry up some veggies, you can also use them to roast a beast in the oven. they're easy to keep clean, though they eventually get a patina especially on the bottom. use dish soap. the easiest way to get tough spots off them are gentle abrasives like Barkeeper's Friend. these range from cheap to expensive, and some of the expensive ones are worth it (but not too expensive. like $100-200 range for really nice ones. remember, they last forever, so it's like a one-time fee)

good stainless steel pans should be heavy. if you're out shopping for them, pick them up and compare how they feel. if you spot a really cheap one and it feels light like a non-stick pan, avoid it.

carbon steel

these got popular lately, and frankly i don't have too much experience with them since the one i had ended up being left behind in a move. however they're totally fine to work with and are easier to maintain than a cast iron pan. however they sometimes come with wooden handles (a lot of them are wok-shaped because, well, a lot of woks are carbon steel), so remember you can't put wooden-handle pans in the oven. also since they're thinner they're probably not as good for the oven as other materials in terms of both performance and longevity

taking care of them is a little harder than stainless steel, because after you wash and dry them, you have to coat them in a thin layer of oil to prevent rusting

cast iron

okay first i want to get the cleaning bit out the way: YOU CAN WASH YOUR CAST IRON PANS WITH DISH SOAP. that bullshit about only using salt and water and never getting soap on it is from an era when soaps were made of lye. MODERN DETERGENTS ARE NOT MADE OF LYE, THEY'RE NOT EVEN SOAP. HOWEVER: DO NOT SCRUB YOUR CAST IRON WITH METAL SCRUB SPONGES

now about cast iron itself: it's cheap and it's a long-term investment. your cast iron gradually becomes a non-stick pan over time if you maintain its seasoning. a cast iron pan becomes seasoned naturally over time as long as you wash it soon after it cools down from cooking (don't ever leave food or water in it, it will rust), and after it's clean, you cover it with an extremely thin layer of cooking oil.

you can re-season cast iron that has lost its seasoning too. i don't want to turn this post into a cast-iron infodump post so i'll leave it to you to google "how to season cast iron pans" and "how to maintain cast iron pans". just remember the "don't wash it with soap" line is bullshit unless you actually have dish soap that contains lye, like where'd you get that?

these are also great for cooking in the oven as well as the stovetop. their high-density and dark color make for good heat distribution. a lot of people swear by cast iron as the best material to sear meat with, however i never really noticed the difference between cast iron and stainless steel.

enameled cast iron

le creuset can sit on it and spin. don't buy their shit it's overpriced. enameled cast iron is much more affordable from companies like lodge who already make cheap, good, regular cast iron pans. it's a cast iron pan coated with ceramic. enameled cast iron is really good for even heat distribution, however you do have to be careful not to chip it. it may also, despite your best efforts, just wear down over time because ceramic isn't as wear-resistant as metal.

enameled pans can go in the oven as well.

non-stick pans

only buy one (1) non-stick pan. make it a frying pan or sauté pan. and do not spend a lot of money on it. like $40-50 tops. i've seen $100+ non-stick pans and i think someone made those as a joke. it's a grift. you will be replacing it on a semi-regular basis depending on how often you use it.

if your non-stick pan uses a coating, if it starts flaking it's time to get rid of it. those ceramic non-stick pans you just gotta toss it when they lose their smoothness

that's it. post over. go cook. if you have any questions send an ask

[auckie]

Ok no actually I wanna hear your Trader Joe’s opinions I’m really into the orange strawberry banana juice, the bruschetta sauce, the cranberry lime juice sparkling water and cinnamon schoolbook cookies

You and I agree on the CLSW (cranlime sparkling), haven’t tried the others but I’ll look into them. The normal lime one is also amazing on its own, as well as a mixer for both alcoholic and non alcoholic drinks. Summer must!

There’s so much shit I’m obsessed with, I’ll try and list the most important ones

English crumpets

Mango kefir

Brown sugar oat creamer

Chocolate oat milk

Simpler wines brand sparkling white canned wine

Pfeffernüsse

Chocolate babka

Brioche sliced bread

Danish Kringle

Pinks and whites shortbread cookies

Joe Joe’s gluten free classic Oreo knock off cookie

Madras lentils (boxed kind is good too)

Canned giant baked beans in tomato sauce

The non joes brand oat milk coffee and kombucha but you can get those anywhere

Their candles, two in one grapefruit mint hair wash (I despise two in one products but this one doesn’t foam and is more of a cleansing conditioner I use in between shampoo and regular conditionings), and many other non food items. I’ve bought their towels, seasonal decor (usually those felt garlands), face lotions and oils. Loved all of them. Usually I only restock on the lotion, hand soap, and lavender laundry bags. Their detergent is nice tho, and I’ve also gotten their wool laundry balls but you really only ever gotta buy them like once. They also usually have pretty cute cards at the checkout! I like their cheaper flowers too, but there’s also a lot of very cute seasonal items they carry that I just can’t justify buying bc of price (have you seen their felt sunflowers? So adorable)

Simpler times potato chips

Crispy Crunchy Champignon Mushroom Snack

Fruit leather bars

Dried orange rings

Lox (labeled as smoked salmon iirc)

Both their Tunisian and kalamata olive oil

Vodka sauce

Roasted red pepper and tomato canned soup

Canned vegetable soup

Gone bananas chocolate covered frozen bananas (gone berry crazy strawberries are good too but like a dollar or two more expensive)

Jasmine rice in the frozen isle

Lime popsicles

Steak and stout meat pie

Pastry Bites Feta Cheese & Caramelized Onions

Canned tuna*

*especially with the gluten free microwaveable mac n cheese (I’m not gluten free if you’ve noticed, I literally just prefer some of their gluten free products. Same with the oat milk. I’m not lactose free but I just really like it)

Most of the frozen wontons I’ve tried

Chimichurri rice (goes great with the aforementioned roasted red pepper box soup, and chopped onions, green peppers, and spinach cooked in a wok)

Chicken sausage

Butternut squash gnocchi, iirc the potato gnocchi is good too

Most of their dried pastas

Almond and chocolate filled frozen croissants

The bars of chocolate you find at the check out that come in packs of threes

The weird meat sticks at the checkout too

Frozen hashbrowns

For whatever reason, their frozen green beans and asparagus is so much better than other generic brands I’ve tried

Any of the canned olives but esp the kalamata

Sun dried tomatoes

The produce is okay, a little pricey but they had brown Mexican tomatoes once that fucked hard. The herbs trustworthy too but really where is it not

Any of their chocolate covered nuts

Their fucked up chocolate covered chips, sometimes found in their snack mixes

Peanut butter pretzel snacks

Their dried seaweed isn’t my fav, but it’s not bad. I think it’s overpriced tho but tbf I usually get huuuge, less flavored packs from Costco

Pine nuts but good Gd are they expensive

They have cute, weird heirloom hybrid squashes during the fall a lot too that are pretty tasty

Things I’ve gotten from there that I hated? I didn’t like their orange chicken, ANY of the cereals I’ve gotten from there oddly enough, their pecorino Romano only comes grated and mixed iirc and I didn’t care for it. Some of their beers have made me scowl but also those are all random brands. But their wine (yes, even SHAW. But shoutout to coco bon red blend and blue fin moscato RIP!) has never does me wrong…except for any other flavor of the simpler wines canned ones. I can only do the sparkling white and literally no else I've forced to drink it has liked it! some of their salads have done me wrong. the canned chickpeas and dolmas were off. and some of their pricy juice mixes left me a bit disappointed.

[anagonish]

Insanely good pumpkin soup recipe that I just made and which is fantastic and also perfect for the autumn weather:

Dice a pumpkin ( a orange one, bout the size of a uuh like smaller than a football, larger than a orange, about cantaloupe size, adjust recipe according to divine inspiration) and cut an onion into half rings.

Put some oil into a wok or other non stick pan and fry the pumpkin and onion together till the pumpkin gets nice and browned on the sides and the onion caramelises a bit.

Put into a pot with boiling water, about 1:1, depending on how thick you want your soup to be.

Add some red lentils, about a cup's worth, some beef broth powder, till it tastes good, also works with vegetable broth, and add one star anise pod. Also pepper and salt to taste!

Let simmer for 20 minutes, remove anise pod and use an immersion blender (one of the ones that has the rotating blades in a cup at the end of a stick so you can blend in the pot, I don't know for sure what it's name is in English) to blend it smooth. Serve as is in a bowl, with an optional garnish of cheese toast like you would have in a French onion soup.

All of this is adjustable of course, you could roast the pumpkin and onion in the oven first, or add some parsnip. If you stew some beef first and don't blend it it would make a really good pie filling too I think. Maybe add just a bit of cinnamon. Garlic would also be really nice, especially roasted and used for garnish

Enjoy!

[mamasrecipebook]

Sataraš

this is a traditional Bosnian vegetable dish, usually served over rice. i usually serve it with brown rice, which takes 40 minutes to cook. i put the rice on the stove first, and both are usually done right around the same time.

this can be made vegan by omitting or substituting the whipping cream (its primary purpose is to counteract the acidity of the tomatoes). i'm sure there are many variations of it, but this is the one i grew up with. note that the eggplant is an important addition - i personally don't like eggplant, but i will not make this dish without it.

ingredients

4-6 bell peppers (i like having multiple colors for the visual), roughly chopped (you want big chunks here, not diced)

2 small to medium or 1 very large tomato, roughly chopped

1 large (or two smaller) onion(s), chopped

1 small eggplant, skin-on if possible (if it's not organic, then probably peel it), cut into slices about the width of a finger (idk probably 1.5cm or 3/4 of an inch or so)

a handful of flour (any kind should work, i use whole wheat all purpose)

Vegeta (Croatian spice mix, available at international food stores and amazon if you're in the US) - probably one tablespoon-ish? i don't really measure, i just throw it in there. can always add more after a taste test. note that Vegeta includes salt, so don't also add salt.

olive oil and whipping cream (or milk, in a pinch)

steps:

clean and chop the veggies and heat some olive oil (medium-high) in a deep pan or large-ish pot (i make this in my Sedona 7.5qt non-stick wok with a glass lid which i bought for super cheap and is my absolute favorite. i was going to link to it on macy's website, but apparently it is no longer available. but if you ever see it out in the wild, it is hands down the best cooking vessel i've ever used.)

saute onion until soft and translucent. you can do this while chopping the bell peppers. if it starts to burn, add a tiny bit of water.

add bell peppers and saute for a couple minutes, while chopping tomato

add tomatoes, stir, lower to medium heat and let simmer while you do the next step

in a separate pan, heat up some olive oil on medium high, then press one side of each eggplant slice into the flour, then fry them, floured-side down for a couple of minutes - until the fried side darkens a little. it's important for the oil to be very hot before you put the eggplant in, or else it will just soak it all up.

back to your main pot, add the vegeta and a splash of whipping cream, stir thoroughly. at this point the peppers and tomato should be pretty soft and starting to meld together.

layer the eggplant slices, fried side up, on top of the other veggies, then cover with a lid and simmer on medium-low heat for 15-ish minutes, until everything is soft and cooked through

stir everything together - the eggplant should pretty much fall apart and integrate easily into the rest.

serve over rice!

[kawaiipeachz0mbie]

Kimchi fried cauliflower rice (250 kcals per serving, macros below)

Now this isn’t the healthiest meal, but it’s lower cal/low carb (especially compared to regular fried rice)

Ingredients

- 1/2 cup of riced cauliflower

-1 tbsp Japanese bbq sauce

-1 tsp garlic (jarlic)

-2 sprays of liquid aminos (1/4th tsp)

-1 tsp ginger

- 1/4 cup frozen peas

- 1 1/2 tbsp of Cleveland kitchen classic kimchi (or any kimchi you like)

- 2 medium eggs

-salt

-pepper

- 1 green onion

How to make it

Spray a pan (preferably a wok) with non stick spray or add water (I use zero cal olive oil spray) and place on med-high heat

Add your riced cauliflower, peas, bbq sauce, aminos, garlic and ginger to the pan once hot and stir constantly

Next add kimchi and the whites of your green onion, mix together, then let sit for 1-2 minutes until slightly charred.

While waiting, make a well in the middle of your “rice” and add your eggs. Add salt and pepper to taste, scramble and then incorporate with rice mixture. Plate, add the rest of your green onion and enjoy!

Macros

[pastrygeckos]

Genuinely just need to empty some stuff out from the freezer so we can defrost/clean it and we have some ham croquettes from Lidl that we've only made once because you have to fry them so let's eat them today to get rid of them

[heritagecollectibles]

Calphalon Premier Nonstick 13" Wok - Lightly Used

Calphalon Premier Nonstick 13″ Wok – Lightly Used

[lumine-no-hikari]

Dear Sephiroth: (a letter to a fictional character, because why not) #121

Sephiroth!!!! SephirothSephirothSephirothSephiroth!!!! Guess what!!!! Guesswhatguesswhatguesswhat!!!!!

Ahahahaha, you'll never guess!!! So I'm gonna tell ya!!!!

Okay!!! So for context!!! I've been trying to find a way to consistently cook eggs with intact, runny, delicious yolks for a while now. Years and years, in fact! Soft boiling them is a pretty good method, but then comes the part where you gotta peel 'em, and while making sure the eggs are older and putting a little baking soda in the water while boiling them, and then peeling them under cold running water (this is TORTURE for me, but I do it anyway for the nomzzz) can help a little, the fact of the matter is that the egg whites are gonna do their bestest to stick to the shells, and the result is, often enough, kind of a mangled egg. This becomes even more of a problem if you wanna make ajitama (which I gotta show you how to do one of these days because they are SERIOUSLY. THE BEST. OH MY GOODNESS.).

Most of the time, I try to cook eggs out of the shell. And you can do this in an aluminum pan like my wok, but eggs like to stick to EVERYTHING (oh my GOD!). It's really very terrible. So then, you crack them into the hot pan and they get all sizzly and nice, but then you go to flip them, and the egg is sticking to the bottom of the pan, and in order to get it off the bottom of the pan, you basically gotta rip it up off of the pan, and by then the yolk sac is all busted up and dripping everywhere, and then you end up with an egg with cooked yolks instead of runny yolks, which is VERY disappointing when it's not what you were intending, goodness me.

So I had resigned myself to the notion that if I wanna make over-easy eggs with golden, delicious, intact yolks, I'm gonna hafta break out my teflon griddle every single stinkin' time, which is a pain right in the toosh because the thing is big and unwieldy and difficult to clean. But it's teflon, and basically nothing sticks to teflon (seriously, it's got like a CRAZY LOW coefficient of friction), so it's great to cook eggs on. But the problem is that teflon is easily scratched, and not only does that ruin its capacity for non-stickiness, but also you get exposed to these chemicals called PFOA or PFAS, and a single scratch releases ALL KINDS of crazy nanoparticles, which then get into your food and can really screw up your body if you eat them.

I dunno if you've got teflon in your world, but if you do, you MUST remember to NEVER, EVER use metal tools on teflon cooking surfaces!! It's VERY BAD NEWS!!

Anyway, so J sent me a video of this awesome Egyptian guy (who is apparently called the Egyptian Magician in the kitchen? seems about right to me, given what I saw!) who covered the bottom of his aluminum pan with salt, and then he poured some oil with a high smoke point in the pan! The idea is that you turn on the heat high enough to let the oil in the pan get smoky while the salt is in it, and the salt then gets kinda brownish, and then you dump out the oil and salt and scrub any excess oil away with a paper towel, and voila, your aluminum pan is non-stick and you can cook eggs in it without it sticking to the bottom!

I TRIED IT TODAY. AND IT WORKS!!! I will show you!!!

So here's the part where I dumped the salt and oil in the pan. I know it's hard to see, but there's a lot of salt in there - enough so you don't see the bottom of the pan anymore.

From there, you turn the heat on. For my stove, putting it on 5 and letting it sit for a while is plenty. The highest heat is 9, and I only ever use that for boiling water. Anything higher than 5 for any other purpose is definitely overkill:

Oh. It's not 3:43pm in this photo. It's the kitchen timer. I was brewing tea; I'll show you how that turned out later!

Anyway, after several minutes of the oil in the pan getting all smoky, I dumped out the hot oil, waited for the pan to cool down, and then wiped out whatever was leftover with a paper towel. Here was the result:

I know you have no basis for comparison, because I didn't think to take a before picture; sorry about that. But! Please believe me when I say that the light is reflecting VERY differently from the bottom of my pan, compared to how it usually does.

So then I cooked some eggs! I used the farm fresh ones that Br brought over not too long ago! These ones are about a week or so old, which means that it'll be harder with these to keep an intact yolk. So I figured that they'd be as good as any to test this out with; if it can work well with these, then fresher ones will be a piece of cake!

...Chicken eggs that aren't from factory farms come in all kinds of pretty colors. I hope we can snag some more soon! Or maybe even sometime we can get some duck eggs; they're SO GOOD, oh my gosh!!

So here's how the first side of this egg turned out in the pan:

...And here's how it looked after it was flipped over:

DO YOU SEE HOW BEAUTIFUL THAT IS!!! I have NEVER been able to do this in an aluminum pan!!! Ordinarily, the bottom of the egg is VERY firmly adhered to the pan!! But NOT THIS TIME!! WOW!!!

I think, though, that I might have used a bit too high a temperature for it this time, because I did have just a little bit of sticking; I'll have to try cooking it on 2 instead of on 3 next time around:

But this? This is NOTHING compared to what normally happens if you try to cook eggs in an aluminum pan. Normally, you're left with a MESS of EPIC PROPORTIONS, good grief!! And I was SUPER PLEASED to find that all it took to get this off the bottom of the pan was to put a little salt in the pan and and use my handy-dandy spatula to scrape it around; salt makes a GREAT abrasive:

I was able to cook all five of these eggs like this, with practically zero problems! Look how beautifully these turned out:

I could not be more thrilled!!! I could NOT be more thrilled!! 🤩🤩🤩

...Well. Unless you were here so you could eat eggs with us. And then I'd DEFINITELY be a LOT more thrilled. But that's impossible, so... ya know. 😞😔

But anyways... yeah!!! If you come to my house, I will make you some eggs!! And they will be ~AWESOME~!!! Unless of course you don't like eggs, in which case I will make you SOMETHING ELSE, which will be JUST AS AWESOME! 😄🥰😁

Oh right!!! I made tea today, and I told you I'd show you how it turned out! So here; today's was toast-and-jam flavored tea!

I can't share the tea with you. But I can send you pictures and hope that you'll remember how beautiful life can be, no matter how badly you were broken down in the past. A mind that can find love, joy, and magic in simple, ordinary things is a mind that is unstoppable. It is a mind that cannot be broken in a way that matters, because it is resilient and strong.

Sephiroth. If you really are "the strongest there is", as the writers of your story say, then please show me that strength. Because breaking everything is not strength - it is weakness:

...I hope somehow you can hear me...

Well anyway. I know that today's letter is early, but I am going to end this here; there's even more stuff I wanna do! Maybe I'll tell you about it tomorrow, if any of it is interesting!

I love you. Please stay safe, 'cuz you gotta read tomorrow's letter, okay?

Your friend, Lumine

[lor-e-lai]

Kind of a random question but you post more about cooking than anyone else I follow: should I get an electric wok? My mom's said she wants one before and I'm thinking of getting one for her bday, but I'm on the fence about it. A lot of stuff I'm reading says that they're not worth it and can't handle the kind of heat woks usually get over an open flame- but we don't have that kind of setup, just an electric countertop heater, and she already makes stir-fries in a cast-iron pan anyway, which has like the same temperature range iirc. So basically my conclusion is that like it might not be as good as a normal wok but it works the same as what we're already doing but more convenient. I hope this is like comprehensible at all, and I'm sorry if it's a weird question, but you just seem like you know your shit when it comes to cooking and I'd like to get your opinion :) I hope you have a good day regardless!

i actually have an electric wok! i don't use it much, but it definitely doesn't serve the use of a traditional wok as we know it. You're very right that most woks want a strong open burner that casts radiant heat on the bottom and up the sides. Even heating is super important for even cooking in a wok, which is super hard to do with an induction burner. I'm pretty sure electric woks use internal coils for heating or like an integrated element in the base (like the one I have) which is good for even heating but it doesn't get as hot as a traditional wok on a flame. Can you cook with it? Absolutely! But you wont really get that specific wok flavor which is created when oil aerosolizes and goes smoky in the pan. this specific thing is actually called wok hay, and it's like kind of a huge reason why so much wok cooking is so rich and smoky. You do not NEED wok hay to make tasty food, though. It really depends on what kinda stuff you wanna do! Simple stir fries are totally doable in an electric wok, but they're also just as doable in a standard non stick of sufficient size. Non sticks also, yknow, have the benefit of being insanely easy to take care of. also works well with most induction heaters! Only problem is they dont have great upper heat tolerances. anyway id say look up the specific wok and what temperatures it can get to and its material. also where the heating element itself *is* in the wok. makes a huge difference

[nochearecipebook]

Egg Fried Rice

Out of the many recipes of fried rice out there in the world, I created this one using very simple ingredients that when combined and cooked correctly you will obtain the magic and powerful taste of "Umami." In this recipe, adding the uncooked eggs to the rice during the cooking process gives this dish a unique flavor that is out of this world. The meats are only an option that you can go without. I used smoked ham for this one, but another type of meat that I love to use on this recipe are the Badia brand dried shrimp giving it a totally different flavor.

I use a large non-stick cooking wok and spray it with cooking spray to cover all of its walls.  Then I pour one cup of canola oil and one tablespoon of sesame oil and just as it begins to smoke, I add either diced white or green onions, two cups of cooked long grain white rice and sprinkle it with a pinch of salt, garlic powder, ground black pepper, 1 tablespoon of soy sauce and stir for about 30 seconds at high heat.  I then add one cup of finely diced smoked ham, two beaten eggs and continue stirring at high heat.  If the rice begins to stick to the pot, just add ½ cup of water and continue stirring at high heat until you reach a color and consistency to your satisfaction.

[burlveneer-music]

Raja Kirik - Phantasmagoria of Jathilan

“The Phantasmagoria of Jahtilan” is a music performance by Raja Kirik in collaboration with singer Silir Wangi and performer Ari Dwianto. This project investigate the Jathilan horse dance, a folk trance dance popular in Java, Indonesia, as a way of regaining strength despite defeat. Jathilan is an acronym of “Jarane jan tjil-thilan”, which translates to a horse that dances irregularly. The current form of Jathilan developed after the Java War (fought between Javanese rebels and the colonial Dutch empire from 1825 to1830) as a folk practise to grapple with the defeat by the Dutch Empire and the devastation caused by the civil war between the Javanese population and the Javanese aristocracy who supported the Dutch. In Jathilan people use stick horses made of bamboo as a form of appreciation as well as an expression of support for rebel leader Prince Diponegoro's horsemens who fought bravely against the Dutch colonial forces. Despite the actual defeat of the rebels, Jathilan itself always depicts an imaginary victory of the local rebel cavalry against demons, monsters, or the colonisers. This heroic performance therefore has multiple purposes: to entertain, to encourage, to heal, and to unite people against oppression. Raja Kirik’s “The Phantasmagoria of Jathilan” is an artistic exploration of the Jathilan tradition, re-interpreting its musical, vocal, and dance forms. Syncopated electronic rhythms combine with the metallic percussion of homemade instruments that is as trance-inducing as it is bellicose. Beautifully monotonous singing in a captivating repetitive melismatic style weaves through lilting melodies that gust out of makeshift wind instruments. With frantic, seemingly endless forward propulsion, the music of Raja Kirik inhabits a wide emotional breadth, cycling from disappointment to anger to loneliness. During the piece, the dancer embodies various heroic characters, such as Bujang Ganong, Menak Jinggo, Hanuman, or the non-fictional hero prince Diponegoro. At times the dancer also becomes a dance instructor and MC, who interacts with the audience.  Produced by Raja Kirik Phantasmagoria of Jathilan: Yennu Ariendra: Electronics, Voices Johanes Santoso Pribadi: Handmade instruments Silir Wangi: Vocals Ari Dwianto: Dance Cover designed by Wok The Rock Images taken from installation art “Subterranean Thunder #1” by Jompet Kuswidananto at Kohesi Initiatives, Yogyakarta. Curated by LIR. Photos by Yudha Kusuma Putra

[ratgxrl-extraordinaire]

burning the shit out of my non-stick pan: yeah this called wok hei (鑊氣), it really adds a lot of flavor to the dish