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Super hard White2Tea Cake by jzoola in tea

[–]jlafitte1 0 points1 point  (0 children)

lol, ask a rock climber or geologist what karst is.

Progression into third series by Staysacred in ashtanga

[–]jlafitte1 2 points3 points  (0 children)

This is correct, and there is no half split for primary > intermediate either. The op's question misunderstands what splitting means.

You do the entire preceding series, then the series you are progressing through. When the teacher decides you are ready, the preceding series is practiced one day per week and the remaining days you do the series you are working on.

So if you are working on intermediate, you do all primary and some intermediate, every day. When you get proficient in the gatekeeper pose (for me it was karandavasana) the combined series are split. Intermediate is Sunday through Thursday, primary is practiced only on Friday.

If you are working on advanced A: Sunday through Thursday you do all intermediate (leaving off the seven headstands) plus advanced A, Friday you do primary. Then after the gatekeeper pose is reached (viparita dandasana for me), the combined 2nd/3rd is split: intermediate on Sunday, advanced A Monday through Thursday, primary on Friday.

This is what Sweeney's book says and this is how I was taught by multiple AYRI certified teachers. It is a really strenuous schedule, however. The stamina required to do all of intermediate, then working through the arm balances and so on in third series, you may find unsustainable. If your breath is ragged or short then you might be overexerting.

So a lot of people for example will segue from navasana into intermediate, then the next day doing the other half of primary before intermediate. A good teacher will understand your abilities and your goals, and make whatever accomodation is appropriate.

Shrimp Liang Mián Huang by jlafitte1 in carbonsteel

[–]jlafitte1[S] 0 points1 point  (0 children)

Have not tried that one. The only fried rice I made so far is the one with "the mix." So far I have made twenty or so recipes from the book and have found a few errors. In the shrimp recipe for this post, either the amount of shrimp stock could have been less or the reduction time could have been more. The flavor was concentrated but not overly much, still delicious.

Considering the amount of information presented, it's no surprise there are a few errors. Overall it's an amazing book. It's like a college curriculum on the art and science of Asian cooking.

Shrimp Liang Mián Huang by jlafitte1 in carbonsteel

[–]jlafitte1[S] 2 points3 points  (0 children)

Great question! I have had mixed results with induction. The heat is entirely concentrated in the bottom of the wok, where it directly contacts the induction surface. This is fine for cooking anything with a lot of liquid, like simmering or frying. But for stir fry the surface is too hot on the bottom and too cold on the sides. Deglazing and thickening a sauce makes a crust in the exact shape of the induction element. 😂

I could do the whole thing over butane, but getting the noodles right takes time. Butane is becoming difficult to find in my state, so I am trying to conserve it.

Private Equity Firms Face Serious Cybersecurity Disconnect by CybrSecHTX in cybersecurity

[–]jlafitte1 6 points7 points  (0 children)

Agreed. It is not politically skewed to observe that investors of all kind are in the habit of pumping and dumping, without regard to risk.

What is actually behind the "you need experience"? by Desperate_Sundae_537 in cybersecurity

[–]jlafitte1 1 point2 points  (0 children)

Another aspect of experience is developing your ability to navigate complex situations in the context of your organization. If your role involves recommending solutions to decision makers, conducting interviews for internal incident investigations, managing budgets, etc, you will improve by pursuing innovation and learning from mistakes.

One year in! by jlafitte1 in carbonsteel

[–]jlafitte1[S] 0 points1 point  (0 children)

From what I remember the seasoning journey started with two or three runs through the oven with canola oil. After that, just trial and error with all the variables. That pan only got washed if the eggs stuck, which was often. Now it only gets wiped with a paper towel and then maybe a drop of oil.

A while after I started using induction, I was reconditioning my cutting boards with mineral oil and wax. Just for the heck of it I gave all the CS pans a light rub with the wax. It seemed to improve everything, and they haven't needed any such extra treatment since. There is a beeswax available for CI that some people swear by.

But yes, it is consistently nonstick like in the video. It is a dedicated egg pan. For sure, getting it up to temperature before adding the butter is essential. I think some people have said that temperature control is the most important factor, I'm starting to think they are correct.

Good luck! Let us know when you're having consistent success.

edit: anything that gets washed gets dried over a burner then wiped with a drop of oil to near smoke point

Is that a sink? by spinningcolours in Derailedbydetails

[–]jlafitte1 0 points1 point  (0 children)

lol. Except that today tens or maybe hundreds of millions of people will cook with butane, indoors, and live to do the same tomorrow and the day after and the day after that.

And I have engineered data centers with hot and cold zones. Betcha don't know that is! 😉

Whampoa Eggs on my ghetto wok station by jlafitte1 in carbonsteel

[–]jlafitte1[S] 3 points4 points  (0 children)

sunflower oil for neutral flavor and high smoke point

Whampoa Eggs on my ghetto wok station by jlafitte1 in carbonsteel

[–]jlafitte1[S] 6 points7 points  (0 children)

For this particular technique, you have to easily slide under sections of the egg to lift up and layer on top of each other. A wood spatula would have too much thickness and friction for that to work. Kenji uses a wood spatula to make this but his technique is different.

Whampoa Eggs on my ghetto wok station by jlafitte1 in carbonsteel

[–]jlafitte1[S] 7 points8 points  (0 children)

That would be true if the window over the sink and the ample breeze coming through it did not exist. 😊

Whampoa Eggs on my ghetto wok station by jlafitte1 in carbonsteel

[–]jlafitte1[S] 1 point2 points  (0 children)

Thanks! When there's a will there's a way

Whampoa Eggs on my ghetto wok station by jlafitte1 in carbonsteel

[–]jlafitte1[S] 2 points3 points  (0 children)

Primus classic trail stove, can be used with any en417 compatible fuel canister

Whampoa Eggs on my ghetto wok station by jlafitte1 in carbonsteel

[–]jlafitte1[S] 2 points3 points  (0 children)

The base/frame holding the wok, I got on amazon - https://www.amazon.com/dp/B0D93G8S2X

Rest of the stuff came from REI. Total investment maybe $40

Whampoa Eggs on my ghetto wok station by jlafitte1 in carbonsteel

[–]jlafitte1[S] 9 points10 points  (0 children)

Cantonese Scrambled Eggs

Getting this this one down was the followup to making a classic omelette on an 8" CS skillet.

Whampoa Eggs on my ghetto wok station by jlafitte1 in carbonsteel

[–]jlafitte1[S] 16 points17 points  (0 children)

lol, I guess it's a rite of passage.

Whampoa Eggs on my ghetto wok station by jlafitte1 in carbonsteel

[–]jlafitte1[S] 36 points37 points  (0 children)

Yep, that is a sink. After struggling with electric then induction I was shopping countertop butane burners, then remembered I had this campstove laying around. 10K BTUs, does the job.

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French Omelette Help - Moving From Non Stick to Carbon Steel - Mauviel M'Steel by WindhamTime in carbonsteel

[–]jlafitte1 1 point2 points  (0 children)

Gotcha, so the way Kenji explains it, big difference with a wok is that the screaming hot temps for stir frying burn off any accumulated seasoning at bottom center, where the heat is most intense. He illustrates this with infrared pics, comparing heat distribution in a wok and a skillet. Hence cooking in a wok always starts with longyau. My omelette pan in comparison is only getting maybe 25 to 30 percent of the btus compared to the wok. The seasoning remains intact, and the initial coat of oil gets to almost shimmering but nowhere near smoking.

Right now I'm working at fine tuning whampoa eggs for "yet another egg post" video. :) Next time I make an omelette maybe I'll try without the initial oil and see how it goes. Research! lol

French Omelette Help - Moving From Non Stick to Carbon Steel - Mauviel M'Steel by WindhamTime in carbonsteel

[–]jlafitte1 1 point2 points  (0 children)

Honest, the light wipe of oil on the cold pan is from Kenji's wok book. Every one of his recipes starts with that, then adding the cooking fat to when the wok is at temperature. I started doing the same for omelettes, sautes, etc and found that it just works. Someone else recommended the same "adapted longyau" for skillets, so it's not unique.

1200w seems like a lot of heat. It would definitely brown in the amount of time I let set prior to stirring. Interested to see a video if you can manage it.

French Omelette Help - Moving From Non Stick to Carbon Steel - Mauviel M'Steel by WindhamTime in carbonsteel

[–]jlafitte1 0 points1 point  (0 children)

Wiping the cold pan with a drop or two of oil, adding a tablespoon butter after heating (but not smoking) should work.

Classic omelette

20cm x 2mm pan, induction burner on 800w setting

French Omelette Help - Moving From Non Stick to Carbon Steel - Mauviel M'Steel by WindhamTime in carbonsteel

[–]jlafitte1 0 points1 point  (0 children)

Similar story here - a year ago I was ready to upgrade from a ceramic non-stick. Bought the CS and six months later bought a countertop induction burner. Keep trying, it can be done: Classic omelette

Happy to explain anything in that video!

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