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You can't lie on the beach and drink tequila all day if you don't start in the morning.

I ordered the "cowboy wok" yesterday, can't wait to try it this weekend.

I've always wondered at the similarities in Mexican and Indian foods and kitchens . From the spicing to the implements, like the grinding stones. And now this discada reminds me of the tawa (though that's a tad less concave)

The disco''s humble origin began as a field tilling disc pulled by a tractor. After being unbolted from the tilling mechanism, the three or more holes in the disc must be welded shut. Sometimes a rim is welded along the top edge and often legs of varying length are attached to the bottom. The size of discos seem to vary, with contours ranging from extremely shallow to almost conical. What makes it so different from a traditional Asian wok is the thickness of the steel. While the wok''s relatively thin metal means food cooks fast and must be stirred often to avoid scorching, the heavy gauge metal of the disco allows the center--where the real sizzling happens--to remain piping hot, with a gradual decrease in temperature as food is placed nearer to the rim. This allows food away from the center to stay warm while not getting overcooked or burned.