or Connect New Posts  All Forums:  Posts by phatch  The oil is
breaking down on the surface of the wok. This is normal. In
fact, it seems cast iron and carbon steel contribute to the
break down of cooking oil.   For a wok I use frequently, (I have
a number of them--too many really) I've taken to rubbing it with
oil, and then wiping it as nearly dry as a paper towel will get
it. By frequently, I mean use it again within a two week period.
There's enough oil to protect against rust in the short term, at
least in my dry... A sort of Vietnamese "table salad": I'd
probably go with a butter lettuce leaves and some crunchier
vegies for textural contrast. A julienne or chip like slices  of
carrot, cucumber, zucchini (there's always zucchini to use up
this time of year), some herbs. Then you can roll up some meat,
vegies, herbs, dip it all in the nuoc cham and enjoy. Yes, every
college I'm aware of has a department and staff to help you get
some extra financing. After all, your financing is their
income.  One eyed sai