whoa sudden ninja drop Posted on August 15, 2013 at 20:23
whoa who is this dude all up and showin his face after like months and months of inactivity like what even is his deal
well believe it or not in the months since i've been active and the like year since i've posted a blog a bunch of stuff has happened. for one my dad got married so that's cool. also i'm now living with my batshit crazy grandma but i guess i won't elaborate on that right now.
obviously more important than either of those things is the situation with my hair like i just know you guys have been sitting on the edge of your seats for a davey hair update
well like a month ago i got a serious hair cut after like 5 years without one, and a couple days back i shaved too so now i'm even sexier:
so yeah the obvious thing to do is make the comment section of this blog a selfiefest so post your latest pictures you beautiful people
in other news that's still about me i've realized that i never really did much that actually warrants me being on this site so i'm thinking about venturing into music creation. basically, expect most of my following blogs to be "hey guys listen to this terrible shit by me".
also have some mcgroove because i don't know how to end blogs:
What follows is me complaining about browsers. I'll admit I don't know much about the inner workings of browsers. This is just my observations about said browsers. This is also I guess sort of a poll of you guys to see which browsers y'all use.
Oh God so much memory usage. This is ridiculous. And all those processes. So many processes running at once. Why Google, why? Compatibility never seems to be a problem though. It would be a GOOD browser if it didn't eat memory like
like I don't even know what. It's just ridiculous.
Firefox is so-much-pretty-glorious-master-race browser, but God is it unstable. Maybe it was just my computer before I upgraded, I don't think I've used Firefox since this time last year, and I upgraded in December '11, so that's possible. But it was just terrible. Anybody else have Firefox instability problems?
Let Me Tell You About Hawken. Basically, for those who haven't seen it, Hawken is a really awesome looking mech game going to be released some time next year, with an open beta this December 12. HERE WATCH THIS:
So yeah, go enlist if you think this is awesome. I recently won an Alpha code but I don't know if they're going to be giving out any more or not. Speaking of winning that code...
Quote: Hawken Giveaway
Thank you to everyone who entered. The giveaway is over and the winners are: Christopher Seiderman, Davey Ortis, and Joel.
This was a comeback blog, in case you were wondering.
I have come back.
You are all so excited about this development.
EDIT: Forgot this part: Thanks to the admins on the IRC, Arcalyth specifically (Kit too!) who reset my password so I could actually get on. I never meant to leave the site, I just logged out one day and didn't log back in for... a while. But, it's good to be back. :)
The wok's most distinguishing feature is its shape. Classic woks have a rounded bottom. Hand-hammered woks are sometimes flipped inside out after being shaped, giving the wok a gentle flare to the edge that makes it easier to push food up onto the sides of the wok. Woks sold in western countries are sometimes found with flat bottoms — this makes them more similar to a deep frying pan. The flat bottom allows the wok to be used on an electric stove, where a rounded wok would not be able to fully contact the stove's heating element. A round bottom wok enables the traditional round spatula or ladle to pick all the food up at the bottom of the wok and toss it around easily; this is difficult with a flat bottom. With a gas hob, or traditional pit stove, the bottom of a round wok can get hotter than a flat wok and so is better for stir frying.
Most woks range from 300 to 2,000 mm (12 to 79 in) or more in diameter. Woks of 360 mm (14 in) (suitable for a family of 3 or 4) are the most common, but home woks can be found as small as 200 mm (8 in) and as large as 910 mm (36 in). Smaller woks are typically used for quick cooking techniques at high heat such as stir frying (Chinese: chǎo, 炒 or bao, 爆). Large woks over a meter wide are mainly used by restaurants or community kitchens for cooking rice or soup, or for boiling water.
The handles for woks come in two styles: loops and stick. Loop handles are the most common handle type for woks of all types and materials, and are usually made of bare metal. Cooks needing to hold the wok to toss the food in cooking do so by holding a loop handle with a thick towel (though some woks have spool-shaped wooden or plastic covers over the metal of the handle). Cooking with the tossing action in loop-handled woks requires a large amount of hand, arm and wrist strength. Loop handles typically come in pairs on the wok and are riveted, welded or extended from the wok basin.
Stick handles are long, made of steel, and are usually welded or riveted to the wok basin, or are an actual direct extension of the metal of the basin. The handle is sometimes covered or ended with a wooden or plastic hand grip, but it is not uncommon to find a bare metal grip. This handle facilitates the tossing action for cooks used to using western saute pans with similar style handles. These kinds of woks are often referred to as "Peking pans". Stick handles are normally not found on cast iron woks since the wok is either too heavy for the handle (thick cast iron wok), or the metal is too thin to handle the tensile stress exerted by the handle. Larger woks with stick type handles usually also have a loop on the other side to aid with handling the wok as well as to counter balance the stick type handle.
The most common materials used in making woks today are carbon steel and cast iron. Although the latter was the most common type used in the past, cooks tend to be divided on whether carbon steel or cast iron woks are superior.
Currently, carbon steel is the most widely used material. Steel woks are usually inexpensive, relatively light in weight, have quick heat conduction, and reasonable durability. However, carbon steel woks are more difficult to season and the carbonized season is easily removed in newer woks, both making food more prone to sticking to the wok. Carbon steel woks vary widely in price, style, and quality, which is roughly based on ply and forming technique. The lowest quality woks tend to be single ply and stamped straight from a piece of steel. These woks have a higher tendency to deform and misshape. Cooking with them is also more difficult and precarious since they often have a "hot spot". Higher quality woks are almost always "hand hammered" and made of two sheets of carbon steel which are formed into shape by "ring-forming" or hand forging.
Two types of cast iron woks can be found in the market. Chinese cast iron woks are thin (3 mm (0.12 in)) and weigh about the same as a carbon steel wok of similar size, while western cast iron woks tend to be thick (9 mm (0.35 in)), tend to be heavy, and require very long heating times. Thicker cast iron woks are superior to carbon steel woks in heat retention and uniform heat distribution. Cast iron woks also form a more stable carbonized layer of seasoning which makes it less prone to food sticking on the pan. However, both types of cast iron wok also have some disadvantages compared to carbon steel woks. Chinese-style cast iron woks, although quicker in heating and relatively light, are relatively fragile and are prone to shattering if dropped or mishandled. Western-type cast iron woks are slow-heating and slow-cooling, which makes temperature control more difficult. Furthermore, heavy western cast iron makes the tossing action required in stir-frying and bao difficult for smaller chefs.
Non-stick, steel woks coated with Teflon are common in the western market. These woks are easily scratched and cannot be used to cook in the high heat required for stir frying to excess of 230 °C (446 °F) since the Teflon coating will break down chemically at these temperatures. At 350 °C (662 °F) the burning coating produces vapours which, if inhaled, can cause flu-like symptoms (see Teflon flu). Xylan coated woks are slightly more robust, but still cannot be used for very high heat cooking. Less commonly found are clad woks, which sandwich a thick layer of aluminum or copper between two sheets of stainless steel. These woks are often quite expensive, quite heavy and usually cook no better than carbon steel or cast iron woks. Their biggest advantage lies in the durability and ease of maintenance of a stainless steel exterior and cooking surface. Many of these vessels are dishwasher safe.
Woks can also be made from aluminium. Although an excellent conductor of heat, aluminium does not retain heat (heat capacity) as well as cast iron or carbon steel. Although anodized aluminium alloys can stand up to constant use, plain aluminium woks are too soft and damage easily. Aluminium is mostly used for wok lids.