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Topic: OT - Wok this way (4 msgs / 95 lines)
1) From: Mike Chester

2) From: Sandy Andina
I have a smaller flat-bottom one sold under the label "Joyce Chen  
Peking Pan."  Not bad; have used it with a whisk on occasion to re- 
roast the "quakers" and fragments that fall through the mesh of the  
Behmor drum.  They roast fairly quickly that way.
Sandy Andina
www.myspace.com/sandyandina
On Jun 12, 2008, at 1:30 PM, Mike Chester wrote:
<Snip>
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3) From: Lynne
Mike -
That alone makes me want to buy one!
I bought the cast iron because it was still handmade in China like they have
<Snip>
I have *such* an interest in the traditional ways people have cooked for
ages. Hey, I guess I have quite a bit in common with my youngest daughter
(she'll be entering her final year at UMass - majoring in Biological
Anthropology. An ex-boyfriend tried to convince her to major in business -
that's when she a.) realized she has absolutely no mind for business, nor
any interest in it, and b.) realized her passion for anthropology. That's my
girl!!)
<Snip>
Have to (still) watch my pennies, but when I can, I'm going to get one of
the cast iron pans they offer on that site. Above all, it's great to know
about another business that has similar business practices as Sweet Maria's.
Thank you so much for sending the link (and if anyone missed the other
email, here it is again):http://www.wokshop.com/Lynne
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4) From: Lynne
When I get to do one of my fun Chinatown trips, I'll look for one of the
cleaning whisks. That would be handy (right now, I just fill the wok I have
w/water, put it on the stove and stir with a spoon, to aid in cleaning). The
wok I have is a flat bottomed one for electric stoves, too.
Now, using my whisk would have been better to aid in stirring the beans in
the wok - I might give it one more try..
Lynne
On Thu, Jun 12, 2008 at 2:45 PM, Sandy Andina  wrote:
<Snip>
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