Just scrub the whole potato with a bristled brush and then grate the WHOLE thing with the skin still on! Lots of vitamins in that washed and scrubbed skin! If you are browning the potatos while cooking them, the skin just adds more crispiness and crunch as well! Don't waste and throw away what is good for you!
If you put a lid (ideally glass that is high enough) over your eggs the top gets steamed and you end up with Sunnyside up without having to flip the eggs . And with the glass you can judge it to the second.
+Diomar Barroga Only an IDIOT would use a wok to fry eggs and cook has hashbrowns. You are only wasting heat, using that large flat radiator and heating up your kitchen. You use wok, only if you have excessive amount of heat and want to put burn mark on your ingredients. Do you really want to put burned sear mark on eggs? Does it taste good or just bitter? No wonder you have to clean your wok. You should never have to clean your wok, if you use high heat. It's SELF CLEANING if you use right amount of heat.
+Jamie Lee What is your problem FOOL? I use a wok to fry eggs, cook hash browns and just about ANYTHING I can think of. That is why they have a CONTROL KNOB on the stove top burner you CLOWN! Woks give you a whole lot of extra room to cook in and the splatter from hot oil and fat is greatly reduced thus avoiding a big mess on the stove top. Try learning something FIRST before you go running your big, fat mouth about things that you don't know a damn thing about!
+porkulate He's talking about the ability to gain and lose heat quickly, He's basically saying that cast iron (something that holds heat well) would be preferable. Also saying that a lot of energy was wasted and went into radiant energy as heat into the room instead of into the meal. I mean he's wrong about some things but I get his point.
Thanks for your time and effort! I am relieved to see a fine cook let us know he burned the butter. Good for you. I am a new fan and subscriber. Have seasoned and cooked a couple dishes in a carbon steel wok.
Good job, I love to cook on plow discs I made. Wow, just noticed this video was from 2011. I'll see if you are still making videos after this video is over. Looks good to PAPA! 👍
Call into your local farm and ask if they have any discodon discs,i have about 6 or 7 but too much cost to post,you also need to fill the square hole in the centre of the disc with weld.....happy days!
When ever I make eggs for other people it comes out perfect but when I do my own I either break the yolk or over cook it lol your breakfast still look absolutely delicious :)
Hi James. Who hasn't burned some butter or broken more than few eggs yolks lol. imo that breakfast looked delicious! I might just have to put a good scald on breakfast for dinner in my wok tonight!
Oh, nice! Well done. I bet you were influenced by southeast Asia cooking when you were in Vietnam back in the day? Walmart has a wok now for under $5.00
LOL I love how he ends the video... "Hey! WHAT ELSE DO YOU WANT?" The disco or discada (as it's sometimes known) seems like it would also be great for frying or toasting unleavened bread (indian or middle eastern flat breads to be specific). Quick question, though.. I saw in another video of yours that you had cleaned the wok with salt. Doesn't that make it rust faster?
Why did you square off the potato? I felt like you wasted a lot and you could have just peeled it and had the same effect. Other than that it looked delicious. I was worried that your plastic spatula was going to melt on that hot wok.
Yes Sir, thank you for all the great cooking ideas. Question for you... where did you purchase the wok your using in this video? Thank you and be well.
+James Strange but that is not a discada. That is a carbon steel wok, but it is very shallow. A discada weighs quite a bit whereas yours is much thinner, just like a standard wok and I want that wok you have. I had a 22" discada and it alone was about 20 lbs if not more.
Mushrooms. I want mushrooms. I just made a Breakfast this morning of potatoes, sweet maui onion, cremini mushrooms, and an egg. I'm getting better at the egg the thing, but I never flip, cuz what just happened to you ALWAYS happens to me. I just cook sunnyside up with the lid on over a low heat. (And I always warm my egg in hot tap water. This helps prevent stickage) Ok. Nuff with the eggology. Luv your food. Now I'm gonna eat my food.
i have a tembo tusk wok. i tried to do hash style like this but i failed. i used butter, put the freshly grated yellow potato on the wok (the potato hash was kinda wet). after a few mins it left a burnt layer on the wok and the hash on top didn’t crisp up, just tasted smoky. i had to throw it away and scrape the burnt layer off what did i do wrong?
might as well buy a carbon steel pan, the way this guy used a wok. what i have found is that the wok is meant to toss food, but cook whatever is on the cooking surface on high heat. this way you get a nice stir fry, but tossing will distribute the cooking all over the food's surfaces. the cooking surface is the area closest to the heat. for a both round and flat bottom woks, it's a small circle in the middle. the food in the video did not need to be tossed, and could have benefited from a flat cooking surface, except maybe the steak and eggs if you have an uneven steak, or want to cook the middle of eggs more. this is a highly speculative reason to buy the wok as demonstrated, but possible now that i think about it. i doubt this was the intended reason though.
It's steak not chicken, you can eat it rare and it's not going to make you sick unless you contaminate it with a spatula that was handling it raw. Pink inside keeps it tender and flavourful.
I WOULD START ON POTATOES FIRST, THEN TOSS THEM IN THE OVEN @ 250 TO FINISH WHILE YOU COOK THE EGGS, THEN YOUR STAKE, FLOUR TORTILLAS AND FRESH SALSA VERDED, COLD GLASS OF MILK.
+docoluv9 Only an IDIOT would use a wok to fry eggs and cook has hashbrowns. You are only wasting heat, using that large flat radiator and heating up your kitchen. You use wok, only if you have excessive amount of heat and want to put burn mark on your ingredients. Do you really want to put burned sear mark on eggs? Does it taste good or just bitter? No wonder you have to clean your wok. You should never have to clean your wok, if you use high heat. It's SELF CLEANING if you use right amount of heat.
+Jamie Lee What is your problem FOOL? I use a wok to fry eggs, cook hash browns and just about ANYTHING I can think of. That is why they have a CONTROL KNOB on the stove top burner you CLOWN! Woks give you a whole lot of extra room to cook in and the splatter from hot oil and fat is greatly reduced thus avoiding a big mess on the stove top. Try learning something FIRST before you go running your big, fat mouth about things that you don't know a damn thing about!
You burned your butter and I bet you those potatoes are undercooked, the stove's flame was too high and you didn't leave them cooking long enough. The steak looks bland, without any flavor.....definitely not a very appetizing looking breakfast.
Cool the potato’s first they take the longest, then the steak then the eggs. Didn’t cook the eggs long enough. Could have done better with a non-stick pan. Not impressed.
