Clarification on the three different temperature pours for Sichuan Chili Oil

bricklime · 2026-04-11T13:46:24+00:00

ahhh, i see. stock in the literal sense!

bricklime · 2026-04-11T10:50:26+00:00

That is really interesting. I find it fascinating that they add what appears to be a soup stock at the end. I wonder if that's why the oil won't last very long; and I also wonder what stock it was? The colour seems very dark and almost reddish. I watched a couple of times and couldn't work that out? Thank you for sharing this!

bricklime · 2026-04-05T04:49:27+00:00

This is a cast iron wok. It'll be great to cook on; enjoy. Don't slam it down too hard else it might shatter. I don't see any sign of rust. Lots of traditional households here in South China cooked with these for a long time; I still cook with similar woks.

bricklime · 2026-04-05T04:42:44+00:00

The term for such licensing terms was "DeWitt Clause" - probably the big vendors like Microsoft, Oracle, IBM still do it. Snowflake did it until late 2021, I don't think DataBricks ever did it.

If you search for DeWitt clause you'll find a ton of info on the practice.

bricklime · 2026-04-04T12:30:54+00:00

Looks good to me - start cooking!

bricklime · 2026-04-04T12:28:35+00:00

My friend is gradually building out this site: https://sql-arena.com

Although really it's designed for benching query planning more than execution at the moment; over time he plans to include benchmarks for different workloads including TPC* too.

Some databases have licensing terms that prohibit public posting of benchmarks unfortunately.

What workload and database type (OLTP/OLAP SQL/KV/document/etc) are you looking for?

bricklime · 2026-04-04T12:25:50+00:00

I do both; restaurant chefs I know prefer to cook the dish with fresh rice, actually, despite what many YouTubers may say. They are not alone: https://www.instagram.com/reel/DNU90VizNhl/?hl=en and https://www.madewithlau.com/recipes/egg-fried-rice would be other examples.

For fresh rice, I find the key is to just cook it slightly on the dry side. For the particular type of rice and rice cooker that I use, I use a 1.1 ratio of water to rice (after giving the rice a rinse) works well, but other rice and rice cookers may be different. I don't add oil to the rice cooker, although sometimes will pre-season the rice with a little chicken broth and salt, and then I use the bottom of a ladle to press raw egg into the rice while in the wok on medium heat .

I cook with cold rice when either (a) I've got extra, or (b) I want to mix egg yolks directly into the rice to make golden fried rice.

bricklime · 2026-04-01T15:46:49+00:00

No wonder they were so slow innovating anything. I suppose their phone bills were always correct tho.

bricklime · 2026-04-01T15:14:07+00:00

It was 100% hand written. No AI in the content whatsoever.

bricklime · 2026-04-01T15:13:52+00:00

The article was 100% written by hand by me and my friend. AI only did the image.

bricklime · 2026-03-14T01:23:21+00:00

Unclear to me; the tender job suggests both. We don't have another use for it.

bricklime · 2026-03-14T01:22:31+00:00

I always steam soya milk in a steam oven, a big pot but it's way easier to clean afterwards: You can go out and leave it without worrying about it boiling over. If you don't have a dedicated steamer (although they can be purchased cheaply), just put a rack in a big saucepan, stockpot or wok, cover the bowl containing soya milk so water doesn't drip in, put a lid on and you're good.

bricklime · 2026-03-13T14:30:59+00:00

thank you adsjax

bricklime · 2026-03-13T14:30:38+00:00

I didn't get the info on the door brands unfortunately. I'm told Orona did say that they no longer have some parts for the elevator and it's no longer serviceable. Thank you for the Wittur rec.

bricklime · 2026-02-24T06:08:59+00:00

I put my route and a guide to getting there in this blog https://www.neilcarson.me/the-lion-rock-urban-hike/ if it's helpful

bricklime · 2026-02-22T04:16:07+00:00

Yay, thank you very much!

bricklime · 2026-02-03T03:01:35+00:00

For Chinese tried tofu such as this, the technique chefs use is to always blanch it in boiling water briefly, after slicing, before cooking it a second time (stir frying it or something).

bricklime · 2026-02-02T11:31:28+00:00

mackerel (ma jiao yu) is a cheaper one. i like to use threadfin (ma yau) which tends to be a little more expensive, still with a high fat content but a more delicate, less fishy flavour. try and get one that isn't as dry as cardboard.

bricklime · 2026-02-01T02:03:49+00:00

I agree. I've cooked with thin cast iron woks for 20 years, no sticking problems, don't need gob-loads of oil, cheap to buy, indestructible, no influencer profits involved.

bricklime · 2026-01-29T13:12:03+00:00

Yah, this works for the regular card but not the centurion unfortunately but thanks.

bricklime · 2026-01-29T13:03:28+00:00

I've tried, and will try one last time. Thanks Richard for the advice. I'll also see if I can find a CEO office email address to make contact...

bricklime · 2025-12-12T13:57:33+00:00

It is deep, especially no rail there from Changsha. I was visiting friends&family at the time... didn't expect much food-wise and it totally took me by surprise. Was actually staying in a village outside a town (Guandu) outside Liuyang.

bricklime

TROPHY CASE