I'm sort of a fanatic about cooking on my Southwest WOK.
Its an oldie. It's about 4" deep and 22" wide. Discs like that are getting hard to find. Most plow discs you come across nowadays are 18-20" Wide and very shallow.
Thats ok, but the deep ones work SOOO much better. Its not only a capacity thing, but also a heat thing. Heat seems to conduct upwards in the steeper discs, than with the shollow ones giving more hot surface area to cook on.

I cook in mine a LOT. At home and at camp. I have a 2nd disc thats 24" which fits on top of an open ended 55 gallon drum fire pit. We use it for local get togethers on a local river bed when we go off roading. That ole drum has slots cut in it to radiate tons of heat. But isn't very handy to haul around with the fiver on trips.

Anyway, do we have any more WOK Wonks?

My specialty is cajuneze fried rice. That is, fried rice sorta like you'd get in a Jap Steak house w Cajun seasoning. Its a Budreau Yamamoto original. (My chef name :P ) Like raw fish with cajun spice. I just dreamed it up one day while I was hooching a case of Diet Budweiser and smoking a good cigar... B)

That sounds yummy. Being a Cajun Sushi Chef myself, I've come up with lots of unique hybrid concoctions. How about crawfish sushi and pickled okra, or fresh redfish sashimi - Umai!

I frequently use a nice cast iron wok I got online from The Wok Shop. They have great prices and quality products. Originally, Japanese Tepan Yaki was a "field cusine." A handful of rice, a few veggies and some fresh picked spices were freshly harvested, prepared and cooked on a plow blade, saving a lunch time excursion out of the field and back to the homestead - the ultimate in practical cuisine.

Laissez les bon temps rouler!

Chip

Ah-ITE
Gimme some tips on Redfish.
I'll be down there slaying them spot tailed-big uglies in April. :D

I haven't been fishing for reds in years, though that's the first fish I ever caught.

If you catch'em, I'll clean'em and fix'em any way you like. I prefer them raw. Just scale and put a piece of muslin cloth over the skin. Pour some boiling water from a tea pot over the cloth to briefly cook the skin while leaving the meat raw. This is a Japanese technique called "fat retaining" or yubiki. Then cut both fillets off the bones, slice into thin slices with cooked shin attached and reassemble on the carcass. I put thin cucumber slices inbetween the thin slices of meat, resembling scales. This also makes it easy to eat. It's as beautiful as it is tasty.

Add some high quality cold sake, ponzu dipping sauce and fresh grated wasabi and dig in. Oshokujo o dozo, mon ami!

Chip

Wow :P I was funning about ME eating a raw fish. I gots to cook em. :D
I ate a raw Walleye fillet once at Dive camp when I was very young. It was on a dare with a fellow drunk scuba diver. He ate one fillet, I ate the other. We were both drunkern cootie brown and both got sick eating that fish. Tossed up an 18 pack apeice. :wacko: That made three times I ate a raw fish, First, Last and Only.

Now, I don't mind fixing it for someone else. THAT I can do.

We made a wild version of Jambalaya a few weeks ago on the WOK. It started out Chicken and Rice. We were cooking in the weld shop and everybody that came by offered to toss something else in it. When we got done, it had chicken, fish, beef, shrimp, two or three kinds of sausage and several veggies. Whatever it was, We had MOUNDS of it. It slowly disapeared though.. :D