What I learned today (Take Two)

[Jenise]

Ah, it's Shirriff. Joke's on me--the Toronto-based company is now owned by Smuckers!--and it's a three fruit blend of oranges, grapefruit and lemons indicating that I totally misunderstood the meaning of "pure" on the label. Nonetheless, the long-ago origins and popularity of the product confirm that it was the beloved product I suspected:

http://www.eatlocallyblogglobally.com/2 ... story.html

Speaking of citrus, I have a half a bottle of Everclear here and I want to try making limoncello again. My first effort, many years ago, failed due to too much pith, but now I know better. I hope.

I'm scouting around for Sorrento lemons but I don't know whether I will find any. Failing that, I know where I can get a Buddha's Hand so I may proceed with that instead.

[Jenise]

Today I learned that oysters each process/filter 50 gallons of water a day each!

Not really surprising. After all, humans breathe about 2,000 gallons of air each day. And that water provides all of the oysters' nourishment as well as its oxygen.

-Paul W.

Last night I succeeded in imparting wok breath to the roast pork lo mein I made, without using the high-BTU outdoor propane gas ring. I was able to get wok breath using my (ordinary BTU) butane gas ring. The trick comes when you add the noodles after stir-frying the aromatics. After mixing the noodles and aromatics together, don't stir them continuously. Let them sit in the wok and stir them up only a few times a minute. Do this until brown spots start to appear on the noodles, and then proceed with the rest of the dish. You can achieve wok breath without a chop suey range if you're patient.

-Paul W.

[Jenise]

Paul, don't the flames need to get closer to the noodles? If we're talking about the same thing, Maillard reaction isn't neccessary for wok breath.