No, I’m not talking about what happens when I eat a lot of garlic, onions, and peppers. I’m talking about the “breath of the wok”. I know I’m not coming close to creating the heat (in temperature) in order to achieve the “breath of the wok” taste and texture. I’m still experimenting, without burning down the house.
Flash Fried Romaine Lettuce
Flash Fried Asparagus
Both were simply seasoned with Kauai sea salt. Both had little burned edges but not quite enough.
Know where I can hire a baby dragon? Maybe that will work for food? Anybody? 🙂
Enjoy.
The Mouse
Live2EatEat2Live Blog 
You make me laugh!
When you figure it out … let me know … cuz that sounds like that would be AMAZING. I like burntish food.
I like to take pablano peppers and char them on the grill, put them in the bag to soften. And then, when everyone else scraps that off–I leave the char on them and gut the seeds and stuff them with a meat mixture and bake. I don’t know there is just something about that Char flavor.
Do You think that is the dragon’s breath I like?