Gas Quest: Completed!

Fairfax County has inspected and approved the gas conversion!  I can now cook in peace knowing that nothing will blow up from leaks or lightning strikes.  Yay!

一鑊走天涯 - The Everlasting Cookware

High heat cooking eventually destroys the non-stick coating on pans...you buy a new one and it happens repeatedly.  Traditional Chinese families cook with cast iron and carbon steel woks which require a certain technique to use.  A common problem in the United States is that most household stoves are not hot enough to heat up these woks.  However, I feel that more recent gas stoves are powerful enough (~17,000 BTU or more) to heat up the smaller 12 inch wok.  A well seasoned wok will last forever and produces "wok hay", a wonderful aroma to the food you cook in it.  一鑊走天涯 translates to "one wok runs to the sky's edge".  It implies that "one wok can last forever", or "one who has mastered the wok becomes master of the cooking world."

Gas Quest Update: Inspection Time

I got the gas range conversion inspected this morning by Fairfax County.  The gas plumbing work passed easily since the job was professionally completed by AAA HVAC Services (much kudos).  However, since modern gas lines are ran using flexible CSST, they need to be bonded to prevent fires resulting from lightning strikes.  The electrician will have to run a continuous #6 copper line attached to the outdoor gas piping on one side, and grounded to the electrical panel on the other.  Almost there guys!

可樂雞 - Coca Cola Chicken

A favorite dish of many Hong Kong families, I followed this recipe from a friend.  Using this method, you don't marinate, because you boil the meat in water for a few minutes to pre-cook and remove some of the fat.  In a separate wok, you stir fry ginger, scallions, and garlic to bring out the aroma.  Add the chicken and brown lightly before adding light soy and dark soy sauce, rice wine, pepper, and Coca Cola (not Pepsi).  Cook covered on low-medium heat for 15 minutes, remove cover and increase to high heat.  After the sauce reduces, the sugars in the soda caramelizes the chicken nicely.  實在太好味, 港式可樂雞!

Tip:  Chicken takes a long time to cook, and many people cringe at the sight of redness/blood which is understandable.  My Mom gave me some helpful advice:  use a knife to cut a single deep slice (to the bone) through each piece of chicken.  Cooking with the pan covered reduces cooking time by re-circulating the air.  Also, never freeze a fresh package of chicken.  Doing this creates a purplish tint near the bone due to the meat freezing/thawing.....even though it may be fully cooked.

Wendy's North Pacific Cod Sandwich

Lately I have been hearing about this North Pacific Cod Sandwich on the radio.  So last Friday, I bit the bullet and picked up the meal from my neighborhood Wendy's.  The fish was fried very nicely, and was stuck between two buns.  For $5 or so, it definitely surpassed my expectations!

Vapiano - Reston, Virginia

I first heard about this place from Chris, because that bastard was secretly getting me to build his bed frame for him.  The first time, I ordered the Chicken Alfredo which was pretty good.  The chef cooks the pasta right before your eyes and like magic, you have dinner in 10 minutes.  Last night, I went again with Abbs and ordered the Ravioli Con Carne (hopefully I spelled that right).  I like this place.  The yelp reviews speak a different story, so my suggestion is to go during non-busy hours to avoid long lines.

The Original Ledo Restaurant - College Park, Maryland

A decent place to have a company team lunch, with plenty of seating and casual atmosphere.  My boss swears by the pizza, but I think there is something "off" about the crust.  As most of my friends know, I have a tendency to order chicken parmigiana whenever dining at a new restaurant.  The dish here was enormous, even though it was the "lunch" portion size.  The chicken was really good (with excessive amounts of cheese on top as usual), but the pasta sauce was somewhat runny.  The fried calamari appetizer, not pictured, was mushy...I would stay away from it. 

Gas Quest Update: Tying Loose Ends

Last week, I tried to obtain a county permit for converting my kitchen stove from electric to gas.  However, their system showed open permits for HVAC and fire block work done in 1995 that were never closed and inspected.  When the county gas inspector came out, he failed the work done in the fire block; we must remember that building codes 20 years ago were a lot more lenient than those today.  Fortunately, the contractor that pulled the permit is still in business, and they are here today to correct the problem free of charge.  Lesson:  CLOSE YOUR PERMITS and get it inspected.