Print Story Stuffage
Diary
By LilFlightTest (Thu Apr 12, 2007 at 04:33:17 PM EST) (all tags)
jorb, potential jorbs, and food.


work sucks.

phone interview two weeks ago seems to have gone nowhere. my recruiter guy said they were interested in a face to face, but so far no phone call or response to my follow-up call, so i'm beginning to lose hope on that one. my one remaining bit of hope lies in the fact that they need to fill this position within a few weeks, and there's another they'd been interested in having me for opening up this summer. they may be trying to decide where they'd rather have me before they interview me more...just a long shot, but who knows. and it's been two weeks, so maybe they're just slow.

here's the food part: last night i made a second attempt at making fried rice. still failure, but not as dismal as the first time. this time i got the flavor right and the amount of egg right, but the texture is still just wrong. i'm beginning to suspect that the trick is to fry the hell out of the rice, but i also suspect that this will be near impossible without a proper wok.

i just told my boss that if he wants to UPS a piece of equipment (which is really, really a good idea since it's practically a miracle we havent had a problem yet) it'll cost him $900. this isn't much, really, but it didnt go over well. he also thinks we can run three computers and 3 pieces of equipment off this one (when half are across the room). if he wants that, we'll need something waaaaaay bigger....and probably some new wiring.

i'm out.

< So it goes | BBC White season: 'Rivers of Blood' >
Stuffage | 23 comments (23 topical, 0 hidden) | Trackback
no wok necessary by StackyMcRacky (2.00 / 0) #1 Thu Apr 12, 2007 at 04:39:52 PM EST
a decent frying pan should be all you need for any kind of stir-fry!



teflon or no? by LilFlightTest (2.00 / 0) #3 Thu Apr 12, 2007 at 04:54:09 PM EST
i use one with no special non-stick anything, and used a lot of oil, but it still stuck, and then ceased to fry. more oil?
---------
Dance On, Gir!
[ Parent ]

NOOOOOO!!!!!eleven!! by greyrat (2.00 / 0) #5 Thu Apr 12, 2007 at 06:32:20 PM EST
Teflon is a tool of the devil -- especially for frying and searing. Use only a cast iron skillet or a steel wok. Both are supreme for extremely hot cooking. If your pan (whichever it is) is new, you're going to have stickage. Just deal with it until the pan gets better seasoned. I had a cast iron skillet that after about ten years of cooking was so non-stick, none of my fancy-schmancy Caphalon could even come close.
~
There is absolutely no correlation or causation amongst intelligence, power, talent and wealth.
Kha-Nyou
[ Parent ]

i have a cast skillet by LilFlightTest (2.00 / 0) #8 Thu Apr 12, 2007 at 07:07:13 PM EST
but it's brand new, and it's also not very big.

i also wonder if my bigger problem is that i despise electric stoves.
---------
Dance On, Gir!
[ Parent ]

Give it time. And/or buy a bigger one by greyrat (2.00 / 0) #9 Thu Apr 12, 2007 at 07:23:22 PM EST
If yours isn't 12" to 16", probably it's too small.

And electric stoves are the OTHER tool of the devil. If you have coil burners it's particularly bad. Be willing to lift the skillet every now and then to help control your cooking temperature.

Time and practice are your friends.
~
There is absolutely no correlation or causation amongst intelligence, power, talent and wealth.
Kha-Nyou
[ Parent ]

hate em by LilFlightTest (2.00 / 0) #13 Thu Apr 12, 2007 at 07:52:32 PM EST
and yes, they're coil. i've already told nick that we ARE having a gas stove.

if i have to lift the pan, though, having cast is going to be very bad on my wrist.

and that does mean my skillet is too small....i believe it's somewhere around 10".
---------
Dance On, Gir!
[ Parent ]

My favorite skillet was a 10 incher by greyrat (2.00 / 0) #14 Thu Apr 12, 2007 at 10:37:54 PM EST
and I always thought it was too small. I was a heavy beast too.

Time is still your friend. It'll take quite awhile to get it seasoned properly. Be patient and keep working with it.
~
There is absolutely no correlation or causation amongst intelligence, power, talent and wealth.
Kha-Nyou
[ Parent ]

wok benefits by MillMan (2.00 / 0) #4 Thu Apr 12, 2007 at 05:24:33 PM EST
a wok makes it easier to stir the food and keep all the food closer to the heat which is helpful for fast frying. Also most frying pans aren't big enough for stir fry quantities of food.

When I'm imprisoned as an enemy combatant, will you blog about it?
[ Parent ]

i know by StackyMcRacky (2.00 / 0) #11 Thu Apr 12, 2007 at 07:45:00 PM EST
but you CAN have a very good stir-fry without one.  i did for years.

[ Parent ]

Fried Rice by duxup (4.00 / 1) #2 Thu Apr 12, 2007 at 04:44:22 PM EST
From what I've seen from the pros . . when you make fried rice you have to have a bunch of other things cooking and then throw food and eggs and stuff in the air so that I'm distracted and don't know how long to actually cook any of it.
____


no, over-frying gives rice-based chips by persimmon (2.00 / 0) #6 Thu Apr 12, 2007 at 06:33:01 PM EST
Very slightly undercook the rice, then let it cool completely--or, ideally, sit overnight in the fridge--before adding it to the pan.

Fried rice really doesn't need a wok, especially the way most Americans make it.
-----
"Nature is such a fucking plagarist."


i did the cold rice thing by LilFlightTest (2.00 / 0) #7 Thu Apr 12, 2007 at 07:05:07 PM EST
couple days, actually...my problem is texture. somehow, it's really...well, almost smeary. when it comes out of the bowl where it's been sitting it separates nicely into distinct grains...then when it gets warm it decides it needs to stick together. a lot.
---------
Dance On, Gir!
[ Parent ]

Almost sounds by notafurry (2.00 / 0) #10 Thu Apr 12, 2007 at 07:25:36 PM EST
like it didn't get washed enough before cooking. But the other posts are correct, you don't need a wok and shouldn't even need much oil; you don't fry the rice for more than a minute or so at most.

[ Parent ]

i'll try that next time by LilFlightTest (2.00 / 0) #12 Thu Apr 12, 2007 at 07:50:14 PM EST
wash rice more. i am also new to this "real rice" thing, i was raised in a MinuteRice household.
---------
Dance On, Gir!
[ Parent ]

cooled is only one variable by persimmon (2.00 / 0) #15 Fri Apr 13, 2007 at 02:53:25 AM EST
Hence there is no one "cold rice thing" to try. Rice variety and age, water proportion, prewashing as mentioned below and cooking time are also major factors.
-----
"Nature is such a fucking plagarist."
[ Parent ]

How much draw on the UPS? by fencepost (2.00 / 0) #16 Sat Apr 14, 2007 at 10:56:04 PM EST
How much draw does that piece of equipment have, or how long are you wanting it to be able to run on battery?  $900 will buy a pretty significant amount of battery backup.



a LOT by LilFlightTest (2.00 / 0) #17 Sun Apr 15, 2007 at 12:29:30 PM EST
what i think we need is an APC Smart-UPS 2200. this includes the equipment (850W), the computer that controls it, and the monitor so we can see how fucked we'll be when the power goes out. i realize i shot a little high but the APC 1500 isnt going to power that for more than a couple minutes, and on this equipment, if we lose the run before two hours have elapsed in it, there's all our data down the drain.

the reason i havent suggested something that will power it through the entire run if need be is that there are several things to consider: a) that would be really REALLY expensive, b) before a certain time after starting the run it is less likely we will have destroyed our starting samples, so a loss in the beginning wouldnt be as tragic, and c)our power outages usually consist of a blown breaker or a power hiccup, not a full-scale outage.

so now that that was more than you ever needed to know....
---------
Dance On, Gir!
[ Parent ]

Newegg by fencepost (2.00 / 0) #18 Sun Apr 15, 2007 at 10:52:59 PM EST
Well, if you convince them to go that route then I'm going to suggest newegg.com. They have a fair number of UPSes in that size range, and shipping only runs $40-50 for most of them. They may not be the absolute cheapest thing out there, but they have decent prices.

[ Parent ]

is that cheaper by LilFlightTest (2.00 / 0) #19 Mon Apr 16, 2007 at 04:30:29 PM EST
than going straight thru APC?
---------
Dance On, Gir!
[ Parent ]

Direct from APC is the most expensive option by fencepost (2.00 / 0) #20 Mon Apr 16, 2007 at 05:24:57 PM EST
For the Smart-UPS 2200 (SUA2200) it's $870 direct, possibly with free ground shipping.  It's $780+$70 from newegg but out of stock.

Best I see with a bit of poking around appears to be from techonweb.com for ~$680 shipped, that's with the UPS itself on sale for $520 right now and found through froogle.

Also ~$680 shipped from PCConnection.com, but that's with free ground shipping which might change when they discover that it weighs 110 pounds. Of course, their system does show it with a ship weight of 126 lb, so it might be fine.

Other places also have it listed at that price point, so there may be options that are based in Wisconsin or Illinois if you want it as quickly as possible.

Be sure you check shipping costs, and keep your eye on places with free shipping because they may balk at the cost even though their shopping cart programs show it as free.

[ Parent ]

I say they go for the free shipping by nstenz (2.00 / 0) #21 Tue Apr 17, 2007 at 09:24:18 AM EST
Isn't the UPS (shipping company) limit 110 lbs.? Might have to ship that freight...

[ Parent ]

Fried Rice by littlestar (2.00 / 0) #22 Thu Apr 19, 2007 at 07:57:57 AM EST
The most important thing I think, is the drieness of the rice. That is what stops it from ending up smeary. So, usually you use older rice (I think this  is what you are actually meaning with the 'cold rice') to make fried rice. 

I was talking with Slozo's wife about this, and in China they do fried rice just with leftovers usually. When she made fried rice for us, same day, she dried the rice out slowly so it would work. (Slozo complained that it tool a long time and he got in trouble for not doing it right!)

Anyway, those are my two cents. Good luck.
*twinkle*twinkle*

*littlestar.


okay! by LilFlightTest (2.00 / 0) #23 Thu Apr 19, 2007 at 04:12:07 PM EST
i shall leave it lidless in the fridge.

we dont really eat a lot of plain white rice, so it's not going to be a leftover type thing, especially since when we do eat just rice it's usually minute rice because we're lazy slackers. this is why i pretty much just make a batch of real rice a bit ahead of when i'm gonna make fried rice.
---------
Dance On, Gir!
[ Parent ]

Stuffage | 23 comments (23 topical, 0 hidden) | Trackback