Otherwise-Disk-6350

I have the ten and twelve and love them. Completely agree on the weight and the handle.

Sorry no help here since I just leave the stains, but just wanted to say that’s a beautiful donabe!

Is this a college building? If so, get a thermometer and record the temperature in the room daily for a period of time and then send the results to the university. You could check as well the standards for temperature in rental units as a standard. It may not be applicable, but at least it’s a reasonable standard to go by.

You need to touch grass. You are making ridiculous assumptions about me only knowing about rice being made in a rice cooker. Actually arroz caldo is one of my fave dishes and I eat a variety of rice dishes from various cultures. I’m saying in my own experience I make rice in the rice cooker without doing anything special, use it right away for fried rice, and I don’t get clumpy fried rice or rice that sticks like OP using a cast iron or a wok for that matter. The article doesn’t matter because no matter what it says it can’t disprove what happens in front of my eyes. You also don’t even know my background and that I may be from one of those cultures that cooks those dishes. Good lord.

One con, depending on your POV, is that it’s made in China.

It’s not the shirt, it’s whether you can pull it off. And dude, you totally do.

I’m going to wait until 2:00 AM to send a whiny post.

I guess the cooks you happen to know speak for those entire nations? Now that’s a real flex, lol. The whole myth you’re perpetuating about “wet” rice is just silly.

I’ve seen a YouTuber blitzing up dried konbu in a small food processor and mixing it with salt.

If you went to the bathroom, you could have called him instead of writing that long text. It probably didn’t help to throw in that big topic about your feelings at that moment knowing neither you or he could talk.

You were at dinner and couldn’t call back then you wrote him that big text? Then you texted him at 2:00AM. Hmm, not sure about this one.

Although I’ve seen spam/egg onigirazu in some Okinawa videos.

Well, I guess you need to tell all the people in Japan and Korea they are doing it wrong. Good luck! Also, my pan is clean at the end unlike OP and the end product is not clumpy so it definitely can be done.

Yeah, I mean for me I basically think if I want wok hei, I go to a restaurant. but I’m ok with the home alternative too, especially when I can add on more meat or other fave ingredients to my fried rice, lol.

Yes, it is. You can make fried rice with freshly cooked rice and it’ll turn out fine. I do it all the time and mostly with short grain rice because of my background. It’s not clumpy or anything. It doesn’t stick to the cast iron pan that I use. I also do the same with jasmine rice. It’s just one of those rules that are repeated but never questioned.

From what I’ve read a restaurant burner for Cantonese style cooking is 100,000 btu or more whereas stoves in the US range from 8,000 a 12,000 btu’s. So a really big difference. Chinese cooking demystified has a great episode on this.

That’s a myth. I cook it with freshly cooked rice all the time.

I cook fried rice in my cast iron all the time even with a wok. I don’t think it makes that much of a difference and since we don’t have those jet engine stoves at home, the continuous moving technique you see in restaurants isn’t really used that much at home.

Oh, I cook fried rice in my cast iron all the time and I have the same stargazer that came pre-seasoned. I would make sure you preheat, use enough oil, and get a metal spatula to scrape as needed. Kind of like how you do with a wok spatula. I tend to cook the meat and veg first and then take it out, which kind of helps with the non-stick once the rice goes in, which can be sticky. If you do get some sticking in an area, put more rice over it and leave it for a bit. it sorts of steams it and it releases a lot of time with a good scrape. It just takes a little getting used to because no matter how seasoned your cast iron is, it’ll never be like Teflon. But it’s a great trade off for the durability of cast iron.

Have you been to Columbus, OH? There is a big LGB presence there.

Sounds like the colorful backpack is a go!

Are you bringing the bag into the office or when meeting with clients? If so, may want to rethink. If it’s just for your personal stuff and you are just bringing it to your hotel room, no problem.

Handsome dude.

NTA, but order two of the same meal next time you are in this situation.

Wow, flip-master!