I use high heat, and most people doing frying ratherAs I've said, I really am not much of a cook... I suppose that what I'm actually doing is sauteing or sweating in fat....?
than stewing in fat do so as well. Otherwise you're
poaching in fat, which is okay, but the food should
be at least mostly submerged in liquid.
And I would be an outlier there, too... ;)As with atropine and some other things, for me, thereI've not had the exaggerated effect phenomenon, in anything I've tried, except with side effects that build up...
was initially no effect followed by exaggerated effect.
See above, too. Though Imodium is one of the most
universally reliable.
(coconut, I think), a pile of vegetable pickle, a pile of what turnedWhat would they use instead....? Or would it just be put on the plate
out to be dried anchovy somewhat reconstituted (rather floss-like, so
not terribly salty), a hardboiled egg, and a serving of chicken curry (a dark curry paste on what may have been dark meat chicken, somewhat
spicy) on a large lettuce leaf... Quite tasty, actually.... and it all was eaten, even the lettuce leaf...
Sounds authentic except for the lettuce leaf.
in its own pile...?
dip in it)... A bowl of chicken broth with daikon chunks for starterNice to know that it is a good representation of Malaysian food,
and a bowl of bubuh chacha for dessert were gratuities... :) We ate
the whole thing and were pleasantly stuffed... ;)
All sounding like a meal gettable in Singapore or KL.
then.... :) We quite like the place... :)
seat.... Five cents will get you on the subway, but garlic will get you a
Now with garlic more common, that's not so much the case.True, both of them.... :)
Of course, the subway is upward of a buck these days.
... More taglines are found within messages than as taglines
Quoting Michael Loo to Nancy Backus on 10-08-19 08:38 <=-
I use high heat, and most people doing frying ratherAs I've said, I really am not much of a cook... I suppose that what I'm actually doing is sauteing or sweating in fat....?
than stewing in fat do so as well. Otherwise you're
poaching in fat, which is okay, but the food should
be at least mostly submerged in liquid.
People say stuff like "slowly saute," which misses the point
of the technique, whose name means "to jump," as that's what
the food is supposed to be doing in the pan. Were you sweating
in lowish temperature fat, that impure and slightly ovetoasted
oil probably would have worked fine.
And I would be an outlier there, too... ;)As with atropine and some other things, for me, thereI've not had the exaggerated effect phenomenon, in anything I've tried, except with side effects that build up...
was initially no effect followed by exaggerated effect.
See above, too. Though Imodium is one of the most
universally reliable.
One might try a double dose of the stuff and stop increasing
when the dose either became effective or seemed dangerous.
(coconut, I think), a pile of vegetable pickle, a pile of what turnedWhat would they use instead....? Or would it just be put on the plate
out to be dried anchovy somewhat reconstituted (rather floss-like, so
not terribly salty), a hardboiled egg, and a serving of chicken curry (a dark curry paste on what may have been dark meat chicken, somewhat
spicy) on a large lettuce leaf... Quite tasty, actually.... and it all was eaten, even the lettuce leaf...
Sounds authentic except for the lettuce leaf.
in its own pile...?
Nothing. Why frou-frouize something that's a simple
hawker-stall dish to begin with.
dip in it)... A bowl of chicken broth with daikon chunks for starterNice to know that it is a good representation of Malaysian food,
and a bowl of bubuh chacha for dessert were gratuities... :) We ate
the whole thing and were pleasantly stuffed... ;)
All sounding like a meal gettable in Singapore or KL.
then.... :) We quite like the place... :)
It seemed nice; at last count Boston didn't have a proper
Malaysian restaurant, though Washington has several (all
woefully overpriced, though).
... Five cents will get you on the subway, but garlic will get you a seat.True, both of them.... :)
Now with garlic more common, that's not so much the case.
Of course, the subway is upward of a buck these days.
In these days of reduced civility, just about nothing but first-come-first-served will get anyone a seat on the subway.
... More taglines are found within messages than as taglines
I read sausages and had this fleeting image of opening a Polska
and having a fortune cookie fortune pop out.
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