I bought one of the Ron P rotisseries at Goodwill for $15, and it is seriously great. Never mind that we haven’t used it in a few years lol. It makes a very crispy skin roast chicken.
Well, if Dad were alive today I might relent.
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Ever since I made the WoL veg fried rice, I whisk my eggs vigorously for about 30 secs. That seems to incorporate the whites & yolk well.
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But this is bouncy boing boing boing I’m playing with my food!
Joy is essential in cooking & eating. You do you 
And I’ve been known to do strange things 
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Nestle’s instant Mocha. Canned whipped cream. Little D whisk. I wanted a lazy cup of something sweet. The whisk frothed up the liquid - no icky lumps. As penance, I’ve just bought real cream for my ISO whipper. And this is the week I will unearth my new but unused espresso machine. Maybe.
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Ditto on the wok ring. Weber could make some $ if they’d put one out there. I have a flat bottom wok and have pondered just putting it atop coals.
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I am sure it would work well on top of the coals.
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Up thread, Tim mentions he puts his wok atop 2 bricks on the grill, so I will try that when it’s grilling weather again.
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Actually three, to make a stable tripod.
That makes sense!
I encountered this term here on HO and it’s also one of my new favorite terms, especially since my partner absolutely loathes that particular texture.
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I use mine a lot.
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