A Sunday HaikuThoughts about Monday full stopThat is not today
“It has shrimp, it’s great, it’s so relaxing,” they said. “And then at the one hour and 22-minute mark, it gets inexplicably funky for about four minutes, and then goes back to being chill. It’s a whole experience.” “Wow. This is truly the pinnacle of human creation,” one comment on the shrimp video reads. “The […]
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After an average of four years of follow-up, the study found that participants taking metformin plus liraglutide or insulin glargine achieved and maintained their target blood levels for the longest time compared to sitagliptin or glimepiride. This translated into approximately six months more time with blood glucose levels in the target range compared with sitagliptin, […]
Charlie Munger, the billionaire partner to Warren Buffett at Berkshire Hathaway, describes his friend’s day as 80 percent reading—often five hundred pages. Before he invests his client’s money in a company, Buffett puts the odds in his favor by reading everything he possibly can about the company itself and the broader industry. He is not […]
garyskitchen.net 
You season a cooking pot?
Personally, no. I once owned an iron skillet that I was attempting to season until someone washed it. Both of my woks are unseasoned.
I don’t understand. What is seasoning a pot or pan or skillet?
Seasoning a pot/pan/wok involves heating cooking oil at the beginning, wiping away excess oil, and allow the wok to cool. Once you start cooking food in the wok, you never use soap and water to clean it. You wipe out the food particles, add oil, wipe again, then store away for the next use.
I think that’s how my late friend used to treat her cast iron skillet.
After multiple uses, the wok develops a coating of oils and adds flavor to any future meals cooked in the wok. It never gets washed.
Isn’t that a breeding ground for bacteria?
I think the heat would kill the pathogens
Of course!