keith157 wrote:Charcoal being the Chinese version of slow food, the propane powered flamethrowers being fast food? If you ever get to watch Chef Richard Shepherd (Langan's Brasserie) working a wok in a very busy Chinese restaurant please do, he must have lost a couple of pounds just with the throwback heat from the burners.
Keith I have fond memories of Langans when the man stopped cooking and handed over to Shepherd, he made the best seafood souffle I have ever eaten, it was so delicate that you could not order it upstairs as it would sag.
Do you remember the bunsen burner in the science lab, when the bottom vent was closed you had flame, open the vent and you had a blow torch.The hotpoint is the same with the help of a electric fan.I presume the Chinese would have used fans or bellows like a blacksmith to get the intense heat out of wood or charcoal?
Yes I fondly remember the roast Lamb or Pork sarnies at the side door after service
To be honest bearing in mind everything the Chin dynasty (and onwards) invented I wouldn't be at all surprised with any contraption they came up with.
I love paella. I have a 60cm burner, and 40/60/90 cm pans.
A word of advice, never speak to a spaniard (especially a Valencian) about paella. Either they do not stop talking, or look at you in disgust when you tell them what you put in yours (chorizo sausage is an anachronism).
Also the ingredients can be found in high street shops. Bomba rice can be bought at Waitrose for instance.
Make one Steve.
Try and find an old gas cooker ring, you know the type, the old cast rings, looks like a doughnut with holes?
Attach to gas, stick on frame, add old Wok, Hey Presto one Discada.
Si
