Trump's pissed at us.
What? You think he's gonna do all the work for us?
All of the people on this board want a conservative world and a humane society. Yet here most people are sitting around waiting for something to happen.
Run for elections. Speak up. Sue someone. It took 2.5% of woke-tards to change our society yet we are the 70+%. If everyone on this fucking board stood up for their principles this would be over within a week.
If you don't have the wherewithal to do something, just post a bunch of shit on SOCIAL MEDIA and FLOOD THE FUCK OUT OF THEM.
Do your part. Build this world. HELP THE FIGHT.
It really isn't how it sounds fren, it was just duty at the time- when I arrived nobody cared, the place was under warning from the authorities. By the time I left they cared (little choice really- I wasn't taking prisoners- told the manager on my second day she was the 52nd most important person in the home- behind every resident!). It is as much about the mentality as the food- as I'm certain you know food cooked with love always wins.
I was lucky to be brought up with a great variety of food- I couldn't imagine a life without flavour if I tried. It is literally life blood when you think of the nutrients at play.
We were in palliative care and some of the differences in health achieved were astounding.
''But Mum doesn't like foreign food''
''Well, I didn't tell her it was foreign, sue me, she smiled for the first time in a month.''
Nurses used to give drugs to sedate, off I trot with the Massaman Curry to revive. Palliative my ass, I got two of our extended family up and dancing like they were 40 again.
The jaggery I think can be shredded if whole and added for balance, I'd tend to put the aggressive ingredients first, aromats second and sugars and juices (lime etc) to balance at the end. Extra lime splash at the end of a stir fry gets the jaggery all jiggery too, the 'off heat' zing at the end (unless it's in the marinade, can cause funniness if added and heated after) livener.
You play yourself down, a 5/10 on a cuisine as complex as Asian is a complement, I'd be well happy with that. It is all about the practice and palate, at a certain point you'll be able to identify what the flavour should be like before it hits the heat, then be able to tweak after (it changes bigly). I'm very happy to look up a couple of recipes tomorrow if you'd like.
Your emotion touched me deeply fren, that is honestly the nicest thing anyone has said to me about this, it's a wonder to speak to someone that understands. Apologies for increasing your kleenex bill, didn't mean to...
Big heat, lowest possible time for perfection (unless you have to slow cook any 'tougher' meats). The dudes in China do it on a rocket burner, awesome theatre. Can't take your eye of the beggar though...
For soup-style or potsticker types, it sounds like you're doing the exact right thing, just gotta stand over it all the way. It's tactile, grab a bit out of the pan and test as you go (chefs treats!).
You're totally right in your observations, it changes in an instant- all the flavours go through 'notes' like music- try to feel, smell, hear and taste them in that guise.
There's a lovely simple chicken thigh recipe I've used before, it's so forgiving it doesn't mind an extra bit of time if something else is cooking. You can add any flavours you want to it, versatile as you like. Monica Galetti recipe:
https://archive.fo/soBGo (BBC recipes, archivey no clickey clickey BBC sods)
She does with coconut rice, which is great too but can be subbed.
You are so right, in general western food is comforting, slow and forgiving. If your ducks aren't in a row with eastern food often it's a tangle (unless it's a low ingredient choice as above).
'Mis en Place' is the way- prep, prep, prep. Then go at that wok like a proper loon. If anyone is within 10 feet they're going to be at risk. The theatre is all a part of the fun!!