> OP is not Matt > We have @OP and Steve Doocy, not sure we need anyone else, thank you.
Wow I don't believe you and enjoy your Lipton recipes
cccuuunnttt !RwordOooFE replied with this 7 years ago, 3 minutes later, 3 hours after the original post[^][v]#932,780
@previous (E)
Matt has literally never offered anything helpful about food, he just criticizes American food etc.
Anonymous E replied with this 7 years ago, 2 minutes later, 3 hours after the original post[^][v]#932,783
@previous (cccuuunnttt !RwordOooFE)
back on t4c he gave me a good seared tuna recipe but I'm guessing he probably swiped it off google because he never acknowledges me when I ask for it
Anonymous F joined in and replied with this 7 years ago, 8 hours later, 11 hours after the original post[^][v]#932,855
His recipes were shocking back then, no detail and his excuse was "this is a professional recipe so you need to use your skills not just follow a text"
introman !/3ZwFHfJFI joined in and replied with this 7 years ago, 6 hours later, 18 hours after the original post[^][v]#932,893
> They will be simple and fast to prepare authentic recipes. All you need is a decent stainless steel wok and of course the ingredients.
To do most East-Asian food justice, you need a decent burner that outputs a high-amount of BTU's or to partition out the cooking steps. If Becky is cursed with an induction or electric stove, she won't get that wok hei that is paramount to cuisine from that region.
Syntax joined in and replied with this 7 years ago, 21 minutes later, 18 hours after the original post[^][v]#932,900
@previous (introman !/3ZwFHfJFI)
Where she lives the state voted for Trump. That means they now have Gas for stoves and probably more Power.
Anonymous A (OP) replied with this 7 years ago, 4 hours later, 22 hours after the original post[^][v]#932,957
This cooking style is all up to taste of the cook, it can be as spicy or non-spicy as you wish. You can also replace any spicy pepers with bell peppers in pretty much any recipe or remove the seeds to get rid of most of the heat from normal spicy peppers. The recipes have no exact measurements because it's al up to you. I find this very relaxing. You add the ingredients to taste. So you gotta taste while cooking and get a feeling for the amount you like. This what I learned while living in Asian for years, everybody cooks this way. I'll make a proper topic for each recipe. And start with some really easy like tamarind prawns or turmeric pork.