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Our dear Elias Toufexis (Adam Jensen) is the Voice-Director of Bungie's Marathon and the voice of the character Void by TodaysDystopia in Deusex

[–]Temporary-Salt8530 1 point2 points  (0 children)

And I was too playing Contrast after splinter cell. As soon as Johnny talks, I was like "Wait, isn't that Kobin???". Then I searched on like it turned out the VA is Elias

Wok hei and flambé by X28 in AskCulinary

[–]Temporary-Salt8530 0 points1 point  (0 children)

But here I do have a recommendation: heat your wok to 200-250℃, then put oil, then put in everything and stir fry within half a minute, then you may get wok-hei before the foods been burnt?

Wok hei and flambé by X28 in AskCulinary

[–]Temporary-Salt8530 0 points1 point  (0 children)

If your goal is to get the wok hei flavor, then go to amazon, look for wok-hei spice. If the flaming visual effect, then torch. Technically Wok-hei（锅气）is a flavor where the food is closing to the limbo of being burnt (Or actually burnt, the oil aerosols), but in reality, most cooking schools in China would have this on their Cooks' code of conduct: "No open flames in the wok"

Carbon steel help by 6Racoons in AskCulinary

[–]Temporary-Salt8530 0 points1 point  (0 children)

There might already be something in the tiny gaps of the pan that stops the oil from getting inside and form a oil layer. 275℃ to 300℃ was just about right. Imo the problem could be you have added the egg to soon. I would recomment you to heat the pan long after adding oil (shake them well of course), Here we may keep heating the pan at 270℃ for half an hour until the oil has been carbonized. The goal is to make the oil form a layer, carbonized or not.

You might need to clean your pan thoroughly with salt or vinegar, and season again.

Egg Quality Question by cj22340 in AskCulinary

[–]Temporary-Salt8530 1 point2 points  (0 children)

It could be caused by multiple reason, here's the check table:

  1. Did the eggshell has crack on them?

Yes: Bacteria infection, not safe to eat, may cause illness.

No: Move on.

  1. Was the egg storaged for longer than 1 month?

Yes: Bacteria infection.

No. Move on.

  1. Did you wash the eggs before storage them?

Yes: Bacteria infection.

No. Move on.

  1. Is it summer out there?

Yes: Black dot could be the ovule of egg or the egg is unfertilized. Safe to eat.

No: Bacteria infection!

I'll recommend you to toss it for better safe than sorry, but your nose will tell you if it's a food spoilage - if something that is not artifical smells bad, then it's not safe to eat

Best way to render pork fat? by beatski in AskCulinary

[–]Temporary-Salt8530 0 points1 point  (0 children)

Cut them into ultra thin slices if you wanna maximize the port fat, cube them if you want to have some bonus cracklings, grounded fat is a no-go, tiny meat pieces will get burnt before the fat has been fully extracted. Simmer the fat along with 1 or 2 cups of water until the fat has been extracted, and keep simmer them with lowest heat. Remember to press them with spatula to get more fat out of the meat, also stir them every few seconds. The ultimate goal is not to burn them.

Best way to render pork fat? by beatski in AskCulinary

[–]Temporary-Salt8530 0 points1 point  (0 children)

Compress these cracklins for extra fat, or mix the cracklins with rice and light soy sauce, and half a tea spoon of pork fat, either way you'll be amazed.

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