I was referencing his wife, but you hammer away fren
Kek! I can actually see headlines like that too.
Pretty sure I once met an alien that claimed MJ was Betty who was actually satan. They govern the Biden-clone-bot between them. Plot twist.
You can quote me on that. From a distance.
You are supposed to use your discernment, as you have, and disregard things that are not sourced. The sticky system is imperfect (and lazy) as we all are victim to.
It is beholden of each of us to check and verify the things we find before repeating them. Only you choose the things you repeat to people. If you wish to tell them as fact, source, double source and crosscheck.
Nobody, even here, is to be taken at absolute face value.
Please take the hints I have now given you and research everything- if you follow another's falsehood you can only blame yourself.
Never gets tired.
Cannot both be true, doth one exclude t'other?
How do we know that isn't what you're doing now? /s
Givenchy. For Him. For Her. Pour Panique.
Longest. Humiliation. Ritual. Ever.
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!!
..and your father smelled of... Elderberries!!!
Also, had to look up Verklempt. Awesome new word added to the nomenclatural catalogue! ThanQ fren!
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...
ThanQ fren, that was deeply resonant.
Thank you fren.
I know little, I am a 'smelly English kkkniggit''
Fetchez la vache.
https://www.youtube.com/watch?time_continue=1&v=qSUQNv78VQA&feature=emb_logo
Now go away or I shall taunt you a second time.
The bitter end?
Certain life-arresting pills are pretty bitter I've heard..
Cyanide is a bitter one to swallow. It's going around:
Suicide weekend anyone?
The dog on the leash takes the heat. He's politically (and likely personally) toxic whether flipped or no.
I like the last bit.
Never can it, never stop. You just made an otherwise stoic man dribble like a stuttering fool.
I am so impressed with the effort you've put in to giving your family superb nutritious food. That is a sign of a truly caring and love filled person.
I used to chef (care home, the most rewarding thing I've done. To see a friend (as we called all of them) light up when the food arrived was worth every single bit of sweat and battle with management.
I fed my people well and never scrimped. Even did the legwork to get each resident steak on their Birthdays (if able and desired) the way they wanted it (otherwise 72 degrees internal temp by regulation, leather by then..). Nightmares in battling the obstinate managers but victory is worth much much more when you get to see elders experiencing flavours they never thought they'd see again. True delight.
Always told by seniors: ''Why do you do it, they don't know what they're eating''. Swallowing down my disgust I shrugged the tossers off and did 3 people's work instead. Chef rules biatches. Sure enough, within a week they were with me and against the management. It just takes one obstinate sod.
Your Asian cuisine progressions are, I reiterate, stunning. It is the most difficult cuisine to master. For me it is about balance, you can have 40 ingredients (inc pastes etc) in Asian food on occasion, but they all have a purpose and it's all about the jiggery-pokery of weighing the contrasting flavours. Your local guy sounds clued up.
Oddly, mentioning jiggery, I think the sugars you are referring to may be jaggery or similar (hard, dark, molassy type stuff, yugely important in the cuisine).
I don't give a monkey's uncle's brother's nephew that we hijacked this thread, food is wicked important.
Oooh, brekkie. Now you're talking.
Fancy bacon, eggs, hash browns, sausages, beans, black pudding and a small garnish of half a loaf of fried bread. Thass a whooole ass brekkist.
If you paid for a Holiday Inn B & B, the second B is the most important thing you'll ever do.
The dumbasses fill up on carbs, the pros go for the proteins.
Many a day I've spent collapsed in a Bed and Breakfast comatose from getting so much value for money on breakfast I miss the rest of the trip. Fun Times.
So, what you eatin' fren?
Abstract thought, criminal code 797:
https://www.govinfo.gov/app/details/USCODE-2011-title18/USCODE-2011-title18-partI-chap37-sec797
Contained Within
Title 18 - CRIMES AND CRIMINAL PROCEDURE
PART I - CRIMES
CHAPTER 37 - ESPIONAGE AND CENSORSHIP
Admission of motivation then?
No misunderstanding, I genuinely believe it is a tool to divide, but please read on.
I am truly sorry you have experienced it first hand, and totally condemn the comments made to you, very clearly out of order and unacceptable.
This is one person though (certainly not to deny it happens elsewhere). To project any of the hate loaded in that message to other people not guilty of said outrage is a little harsh.
My main point (which shouldn't be taken to heart, as you certainly weren't the instigator) is that there have been many posts in the last day or so focused on race. They seem tailored to divide rather than unite (a fine line here I readily admit).
Understandably the aim is to bring people together and break barriers, but the world has steadily become more cruel to people who try to unite.
We are all under attack for our morality. We must do our best to recognise that some of our group morals differ, but the thing that unites us is heart. Not skin or any other immutable characteristic.
Much love fren.
You make an excellent point, it is hard to say at times.