That recipe looks heavenly, thanks for posting!!
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Thanks! Time out of freezer is nowhere near that.
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I’m identify as half Bohunk, myself.
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Bacon wrapped matzo balls.
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Is that Kosher? On that note, bacon wrapped asparagus, which is now in season.
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Definitely trayf. Around 2010 in downtown LA there was a restaurant called Gorbal’s that had it on their menu.
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Ahhh, a Top Chef alumni restaurant, heaed by Ilan Hall.
Are you familiar with this place?
For a gimmicky restaurant, it has staying power
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One thing I didn’t think of/address is texture, though. It might start getting mushy after repeated cycles.
If I do this, I think I’ll just dip the inch (etc.) that I’m going to cut off into a room temp water bowl, hoping that the bulk remains mostly frozen.
I don’t care much for restaurant or take out fried rice. Too me, they lack in substance. I like to load mine up with ‘treasures’ as in ‘7 treasures fried rice’. Enoki mushrooms are one onf the treasures.
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One rule my family had while growing up; never order something you can make at home (and make better). So I’ve never ordered fried rice at a restaurant. I had fried rice with set menus, like a banquet, but never ordered it.
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Make a quiche using bacon as the crust
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Without the right set up good fried rice (of restaurant quality with wok hei) is actually not that easy to make home. What wok set up do you use at home ?
Right? Wok hei is damn near impossible to recreate at home without the proper BTU.
I’ve gotten pretty good at making my own, delicious fried rice, but it’ll never have the wok fire flavor.
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I have a nice wok, but prefer to make my fried rice in a 3" deep - 12" skillet (straight sides). It is non-stick, so I use less oil, it makes a lot of fried rice and fits in my dishwasher (barely).
I don’t have gas (open flame), so I have to use electric.
In that case I doubt that you can make it better than in restaurants (as you claimed) - what really differentiates restaurant fried rice from home cooked one is wok hei and without the “right” flame you won’t get it at home (that doesn’t mean you can make good fried rice at home but that wasn’t the starting point of the discussion)
It’s not the equipment, it’s the chef. Ask any professional.
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I guess we agree to disagree on that topic. There are certain things even the best chef can’t make without the right tools
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That’s a pretty bold generalization. I doubt any professional chef would do a great job chopping stuff with a dull knife. Or braising something in a MW.
Wok hei is one of the defining flavors in stir-fried rice or noodles.
