You guys both have good eyes! I have to do everything from scratch and be careful with how much oil is used or else my bloodwork is going to come back very badly 
. So I rely more on chili than the actual oil (I also donāt use peanut oil), and add lots of vegetables from my local Chinese grocer.
I think thatās HK-style Borscht soup. Is there actual wonton in there? Isnāt it actually just cabbage being confused for wontons?
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Both! 2020
What mike said. The reason chefs like cast iron (not always best in professional, thatās where copper is king) is that as Mike said, it holds heat. I can sear half a dozen thick New York strips on the same pan with minimal downtime and get a great crust and a nice pink medium rare if I sous vide versus reverse sear, butter baste, etc where you would have more grayish color.
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U bet!
On sautƩ mode cook 2 tsp of cumin seeds for a couple min.
Then add butter, garlic and ginger
Then add onion and jalapeƱos and sweat them. Then tumeric, coriander and cumin powder. I do 2 tsp each.
Then add chopped tomatoes and a splash of water and cook into a paste.
Add your spinach, close lid and pressure cook on high for 1 min
Immersion blend, add salt to taste
Then add heavy cream and cubed paneer. Let it cook for a few more min and serve
Keep leftoversā¦tastes even better the next day heated up.
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There are both :). I cannot confirm which one youāre seeing, though. I think both are pictured if you look hard enough 
Sorry it isnāt a great photo ā I didnāt take it with the intent to post it. Iām not a food photo taker ā I typically just photograph to give my better half visual reference and ask whether I should make enough for 2 or leave leftovers 
. But I figured it would be my contribution to this thread 
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Boys, Iām not running a World Central Kitchen here 
Wife is petite, but I annoy her too much to risk getting hit by cast iron.
I melted the last handful of chocolate chips into some leftover ganache, mixed that with some dry roasted peanuts I crushed in the food processor, and spread the mixture onto a sheet of wax paper.
After an hour in the fridge I cut the slab into crude candy bars.
What food processor do you use? Been doing a bunch of research for the last couple weeks as Iām looking to get a new one
Weeks of research for a food processor? My goodness
What features could you possibly miss getting one over another
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For little jobs like todayās peanut task, I go pretty low-end:
https://www.amazon.com/BLACK-DECKER-1-5-Cup-Electric-Chopper/dp/B000I0DV6W
For bigger jobs I have a predecessor to the current Cuisinart flagship model:
14 cups seems like overkill until you want to make a batch of soup that requires pureeing.
And you canāt kill one of these things. Ours has has been turning out 250+ icy smoothies a year for like 10 years, and itās even older than that.
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Ron Popiel himself
I have a Cuisinart FP and a Kitchenaid Mixer that were hand-me-downs from my mom years ago, and they are both like brand new. They last forever.
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Much shorter timeline than the years I spent searching for unicorn lease deals 
I put a ton of research into almost everything I purchase. Thatās half the fun of buying new stuff!
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Commercial Kitchenaid products last longer than people do, itās more sure than religion and the sun.
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I grew up in restaurants, and I miss the giant Kitchenaid mixer I worked on for years. But I havenāt needed to make hundreds and hundreds of dinner rolls in a long time.
You and I have different definitions of fun
I worked in a small commerical bakery in high school and college.
The Hobart mixer I used to make icing was about as tall as I am.
Someday Iām going to have a kitchen large enough for a Rondo sheeter for croissant dough and pie crust. 
Skip to 0:46:
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Itās the award traveler in me that makes me feel like I can get everything for free (or close to it) with enough effort and research . I just apply my obsession and success from one hobby to the next.
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