- From: "EZ" <EZ.Rider@xxxxxxxxxxxxx>
- Date: Wed, 9 May 2007 13:46:50 -0500
I have a large wok. Hand hammered, one peice (welded handle, no wood).
Just a question. If it's hammered carbon steel, how does it do with acidic
veggies like tomatoes?
I been on the Internet from before the Internet. Back in the old BBS
days. In fact, before then. Old stuff called AOS that linked AT&T Bell
Labs with the data support centers and Universities. You run into all
kinds. I learned to develop thick skin:)
Yup. Me, too. I'm 57 years old. I remember my first 300-baud modem on an
Apple //e. And Gopher, before the Internet.
No more, or I'll have to change the subject line to OT: something or
Traeger BBQ075 "Texas"
CharGriller Smokin Pro
Great Outdoors Smoky Mountain Wide Body
CharmGlow 3-burner All-Stainless Gas Grill
Weber Kettle One-Touch Silver 22-1/2"
Weber Kettle Smoky Joe Silver 14-1/2"