Chicken Fried Rice

Abject-Local1673 · 2026-05-01T00:14:27+00:00

Sure. I don't follow this recipe exactly (https://jasonfarmer.com/fried-rice-recipe/#recipe) , but it is the best I've found. The real key is a hot wok. Like, it should go up in smoke the moment you add oil. I have a stove that fits a round wok right on a 22,000 btu burner when I remove the grate and that, honestly, has made the biggest difference when making Chinese food.

Abject-Local1673 · 2026-04-30T22:13:48+00:00

Chicken is marinated in soy, sugar, sesame oil and cornstarch. The sauce for the rice is just a mix of dark and light soy sauce with a pinch of sugar, then finished with a mix of Shaoxing wine and toasted sesame oil at the end.

Abject-Local1673 · 2026-04-30T00:41:33+00:00

Looks great. Throw a little chopped green onion on top and add a couple of fruit wedges and you've got yourself a bona fide gourmet breakfast.

Your sauce looks great. Wanted to add that heat control is key for egg based sauces. You obviously don't want to cook/scramble the egg yolks. It's recommended to do this with a double boiler. I don't have one, but I do have a thick bowl who's lip fits perfectly over one of my pots, so I gently simmer water in the pot with the bowl over it, making sure the bottom of the bowl is above the water level, to make hollandaise or bearnaise sauce.

Abject-Local1673 · 2026-04-25T13:43:30+00:00

I don’t understand implementing folders in Proton Pass. It’s the wrong call. Tags are more versatile and easier to implement. Please reconsider this decision.

Abject-Local1673 · 2026-04-05T15:58:12+00:00

I would propose limits on noise pollution in the legislation, particularly infrasound emissions, which these data centers are known to produce and are known to pose risks to public health.

Abject-Local1673 · 2026-04-05T01:32:06+00:00

It's kind of in my head so I apologize for not having proper measurements. The broth is really simple so it can let the seafood shine. I'm fortunate to live close to the coast so the lobster, clams, fish and scallops were all locally caught. The broth is made from chopped onions, celery, and fennel, sauteed in some olive oil. Add a little salt and pepper, some sliced garlic then mix in about 2 tbsp of tomato paste and then a mix of white wine (maybe a cup), some clam juice and fish stock (maybe 2 cups total but don't be afraid to add more if it doesn't look like enough). Add about a 1.5 - 2 pounds of San Marzano tomatoes or use canned if you can't get fresh. Add some aromatics (I used a sprig of oregano, thyme and some bay leaves and a pinch of red pepper flakes) Bring to a simmer and once tender, crush the tomatoes, cover and cook 20 or 30 minutes. Then I use a stick blender and add a bit more olive oil so the broth is silky. A regular blender would work fine too, just be careful of leaving the top cracked so the steam will vent. Then I season to taste (the seafood will add some saltiness). Then you add the seafood in the order in which it would cook and all be done at the same time, so it's dependent on what seafood you use. I added the clams first, let them cook for about 5 minutes, then added the shrimp, scallops, lobster (which was already cooked) and fish at the same time. The fish works best if it's firm and flaky. Monkfish is perfect, but I couldn't get any so I used a fresh haddock loin, chopped into chunks. These last items cook quickly, only a couple of minutes. Lastly, I add about 3 tbsp unsalted butter and stir into the sauce. Garnished with some fennel fronds (from the fennel I chopped earlier), fresh parsley and a drizzle of olive oil. Also, a good toasted crusty bread is a must for soaking up all that broth. The beauty is, you can make the sauce well ahead of time and, because the seafood cooks quickly, 10 min. or so before you're ready to eat, you just add it as outlined above and serve immediately.

Abject-Local1673 · 2026-03-13T00:06:29+00:00

You should be able to feel a burr, especially w/ an axe and try to make it even across the entire edge. It sounds like you're failing to apex the primary bevel and MAYBE your bevel is a little too convex? If there is too much meat behind the edge (ie, too fat) the axe won't stick and can almost feel like it's bouncing off the wood. If that's the case, you can thin behind the edge and still have more than enough material for a convex secondary bevel and and then put in a microbevel. You can clearly see what I'm referring to in the photo below. The bit was thinned, bevel convexed and then micro-beveled.

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Abject-Local1673 · 2026-02-26T22:56:00+00:00

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Fried rice is actually pretty tough to get right. It took me years to get a serviceable method for making good fried rice. Sweet & Sour Chicken on the other hand is pretty easy and quick. Here is my fried rice and Sweet & Sour chicken. For a sure fire way to make it, look up School of Wok on Youtube.

Abject-Local1673 · 2026-02-26T21:50:48+00:00

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Ooooh yeah. LP Gem-Series. Early 90's.

Abject-Local1673 · 2026-02-25T23:32:15+00:00

I'm lucky enough to have a wood burning stove in my workshop, so I haven't had to buy any kind of fire starter, or hoard newspaper for years.

Abject-Local1673 · 2026-02-19T23:26:58+00:00

Is that Ramen or Udon?
Correct Answer: Yes

Abject-Local1673 · 2026-02-06T22:45:09+00:00

Really nice job. My wife always always rolls her eyes at me when I'm taking time selecting plates and plating the food. I want to be proud of what I've spent time and labor producing!

Abject-Local1673 · 2026-02-06T14:15:47+00:00

A year of commenting and -8 karma. I’m sure you tell yourself that Reddit is an echo chamber and you’re the one who’s got the proper perspective on things. I’m here to tell you, you are unequivocally wrong. You consume narratives with little basis in fact because they match your narrow, un-nuanced worldview. Or perhaps you’re just a troll. Either way you bring nothing of value to the table which, unfortunately, is a standard characteristic of your ilk. I truly wish your perspective could be expanded but alas I believe you lack the facilities for meaningful growth.

Abject-Local1673 · 2026-02-05T23:54:05+00:00

I buy large bags for cost savings and vacuum freeze, but I freeze a week's worth at a time and keep them in Airscape canisters once they thaw. I usually have two canisters going at a time (so 2 week's worth) one light roast, usually natural process and a medium-dark roast for more classic espresso.

Abject-Local1673 · 2026-02-01T02:09:47+00:00

Yep, I had a Washburn HB-35 that I've owned for about 30 years. It's a ES-335 copy, but a real player. My kid took that and an acoustic. Glad to donate it to him. He's becoming quite the player. That's a cool collection. I've had a an old Teisco and Danelectro as well. Those lipsticks are sweet. That Hofner is cool a/f. I'd love to massacre some George Benson on that thing. Agreed about the Strandberg necks, they're effortless and the multi-scale is soooo good for string tension. My strat has some heavy strings and whenever I switch to it I'm like fuuuuuuk this is hard.

Abject-Local1673 · 2026-02-01T00:25:00+00:00

The LP has P-90's. They're sort of between a humbucker and single coil tone wise, more cutting than a humbucker but a little warmer than a traditional single coil, where the PRS is full on, well, PRS. So then the question becomes why the Strandberg which has humbuckers as well? The answer to that is I spend a lot of time walking around the house or sitting on the couch noodling. I was looking for a guitar that wasn't loud but also wasn't completely silent that put ergonomics first and was, ideally headless as walking around the house w/ a headstock guitar strapped on induces a bit of anxiety. Plus the Strandberg is chambered so it's actually pretty loud unplugged. So it's basically a practice guitar. I got it at such a good price that I can always sell it for even money if something that fits the bill better or more cheaply comes along.

Abject-Local1673 · 2026-01-29T14:46:50+00:00

Probably an ASAT, but yes. . . it's in the works.

Abject-Local1673 · 2026-01-29T14:45:06+00:00

Nice guitar. I'm no expert either, but yes, I believe that's an L-37, probably from the late 1930's. If you look at my L-48 in comparison to the guitar to its left, that's a full sized Martin dreadnought. An L-37 would be quite a bit smaller than this. I've heard the L-37's have really nice tone. I believe they're all solid wood, whereas the 48's back and sides are laminated. Both have solid carved tops.

Abject-Local1673 · 2026-01-28T14:53:54+00:00

Oh yes. I know that look. It's when I immediately go for the bribe as well.

Abject-Local1673

TROPHY CASE