(Part 2) Best electric griddles according to redditors

Here's a chamber and vacuum for $210.

And

Here's a Presto griddle.

Those will last you for however long you need them. Best Value Vacs has great customer service.

This is something I've been chasing for a while (so...lots of words below). My opinions follow (Read: I've only been wrong twice today so you can totally call my BS because you're probably right.)

In my experience the best clue you aren't working with an authentic "hole in the wall" US Chinese recipe is if it has an exotic or expensive ingredient or more than 5 ingredients (that's my rule of thumb.) I always ask myself, would a real restaurant invest in "good" soy sauce or would they just buy the cheapest available? Your answer is go with the cheapest ingredients and the simplest recipes (so...your soy sauce is part of the problem...I've had luck with Kikoman). That's not to say that your local establishment doesn't put their own twist on something and jazz it up with the good stuff. They may. I'm just speaking from my experience.

I say this to encourage you to find the "base" recipe you like (i'm including a few stubs below) then twist it up till you are happy. (I was happier with my results when I started making it the way I wanted it rather than try to match the restaurant.)

I recently found this: https://www.youtube.com/channel/UC9pJdcUHnkqCAM_HypH3KOg

My brown sauce recipe:
Chinese Brown Sauce

• 1/3 Cup Soy Sauce (some use DARK soy)
  2/3 Cup Chicken Stock (or beef stock or vegetable)
  
• 1 T Sugar (or honey)
  1 T MSG
  1 T Minced Garlic
  1 T Rice Wine (Mirin?)
  1 t Sesame Oil
  Thicken with corn starch
  
• Oyster sauce or fish sauce (just a LITTLE!)
  Some places add hoisin
  Sriracha is added for heat (or white pepper)
  
  Chinese Mustard
  Powdered mustard, a little peanut oil, water to the consistency you want
  
  Wings
  Regular wing dipped in cornstarch and deep fried (note: if you are looking for the UBER crispy wing coating you'll be looking for cornstarch based ones). Finish with salt and a little pepper. Honestly, that's the closest I've come to the coating they use near here. In some cases I don't even use the corn starch. Just deep fry the wing right out of the package.
  
  Red Sauce (video above has this)
  Hi-C Fruit Punch
  Ketchup
  Ginger
  Citrus (orange/lemon)
  Simmer
  Thicken with cornstarch
  
  Crab Rangoon / Crab Angles
  Fake crab
  Cream cheese
  Scallions
  Garlic
  Ginger
  Salt/Pepper
  Wonton wrappers
  
  Get a good steamer for meat/veggies/rice (this is the one I got)
  http://www.amazon.com/gp/product/B004MKG8H8/ref=wms_ohs_product?ie=UTF8&psc=1
  
  This was an awesome buy for pot stickers
  http://www.amazon.com/Zojirushi-EA-TAC35TK-Gourmet-Sizzler-Electric/dp/B0001YLD3I/ref=cm_cr-mr-title
  
  Note: I make the potstickers I get from the local international market (frozen) as my ability to fold potsticker wrappers is questionable at best.
  
  Finally, fried rice. Folks will tell you that you can get it close but I disagree. It's good...but it's never going to be like takeout without an investment in a REAL wok 1 billion BTU burner. (blah blah blah Breath of the Wok)
  
  From what I can tell the flavors compliment but don't MELD. The sauce seems to pull it all together. If you think about the point of a mirpoix being that great "combined" flavor then Chinese is the opposite. Everything will retain its identity. So a quick flash in a wok will "cook" the veggies enough to wake them up and the meat long enough to make it "done" but at no point does it sit for too long so that the ingredients pick up the flavor of the other ingredients. In and out.
  
  This is my personal theory that I use to inform "how" I should do stuff or why it's done a certain way.
  
  I wish you luck in your endeavors. I LOVE US Chinese...

HOLY LMFAO I did the exact same thing but with this $125 Zojirushi electric griddle instead. I know this comment is 1 month old, I just thought it was funny.

$15 a week = 60 a month.. I dont know where you get your money from but see if you can get a month up front rather than 15 every week so you can do some proper shopping.. I typically live on about 60-80 a month by myself on groceries, granted I eat out from time to time.. but when I was unemployed I was probably spending close to 60 or less on food a month as money was clearly hard to come by.

also, if you've got an outlet, see if you can get one of these:

http://www.amazon.com/Durabrand-2905-Electric-Burner/dp/B000CC0JNE

or even one of these: http://www.amazon.com/Presto-07037-Jumbo-Electric-Griddle/dp/B00006F7C2/ref=sr_1_4?s=kitchen&ie=UTF8&qid=1377574180&sr=1-4

(you can just put a pot on top of these and use it as a burner too.. depending on the pot you use.


also a 12$ rice cooker is tits. rice is cheap, eggs are cheap. I'd say get your hands on an electric griddle and rice cooker. rice cooker I have can even be used to make soup or in your case, cheap ass ramen. eggs+frozen veggies+ ramen = good cheap ass eat'n, get the low sodium or use half a packet if sodium is a concern for you.

new favorite breakfast for me is a cup of rice + scrambled eggs with sriracha sauce.

its really not hard to eat for cheap. 15$ will get you some eggs, a ton of ramem, frozen veggies, and rice. that should hold you for a week till the next week when you can buy some chicken and some more rice.. then just build up your arsenal until you're not quite living 15$ from week to week.

meinten sie vielleicht?

This

Or This

Or This

Would do the trick, I think.

Personally I think it's easier to get smaller dabs on my dab tool with wax. If I have shatter I have to heat my stir tool for a second or 2 and try to slice a piece of shatter off from my nogo container sometimes it works fine but I find it wayyyy easier to dab when it's wax and not shatter..

Again I make my own so I try to take smaller dabs to conserve more.

A quarter of top buds gets me 1.4 to 1.6 grams of oil in return. Not bad for homemade ;)

There are some that don't wax up ever. I've had a bunch of those. What u end up with is a darker oil with a texture in-between wax and shatter. It's weird but on lower quality buds it returns to a soft gooey like oil. But not runny. Just different but the taste and high are there

This is the run I did yesterday. Lower quality start material. Got 0.4 back from a 3 gram run. Top buds average 0.7 tho
http://imgur.com/1x7OW0Q


This is the digital griddle I have. Please do not buy a non digital griddle for evap or purging. It's so hard to keep a constant temp with the analog temp griddles.. I have a piece of cardboard and a silicone mat sitting on top of the griddle to lower the temp so the Pyrex dishs won't get over 120-130 inside the dish
https://www.amazon.com/Oster-CKSTGRRD25-10-Inch-Digital-Removable/dp/B003HFN50C

And it has the optional WAFFLE PLATES!

We use this 2x a week at my house for dinner, then sometimes on the weekends for waffles. It's a great tool and worth the space it takes up.

http://www.amazon.com/Cuisinart-GR-4N-Griddler-Waffle-Plates/dp/B00DGA54B6