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Allekanger wrote:And I really dislike being served e.g. poultry still attached to the bones. Like, am I supposed to prepare the meal again by stripping the meat from the bones while eating it? With a fork and a knife!? Should I use my hands? I just don't get it.
Allekanger wrote:And I really dislike being served e.g. poultry still attached to the bones. Like, am I supposed to prepare the meal again by stripping the meat from the bones while eating it? With a fork and a knife!? Should I use my hands? I just don't get it. And how some people just don't add some kind of sauce to their big pieces of meat? EW. SO DRY.
Allekanger wrote:Should I use my hands?
Allekanger wrote:And how some people just don't add some kind of sauce to their big pieces of meat? EW. SO DRY.
Allekanger wrote:Serving big pieces of meat is just weird to me. Like, how "people in the West" or whatever tend to just cook or fry only the meat in big chunks (like pork chops?) and serve it with some added vegetables/carbs of choice. And it's supposed to taste good? It doesn't, it's just meat then. I've personally always made it in the "Chinese way" (my own label for it, because it seems to be more common "in the East"..) by chopping the meat into smaller pieces and cooking it with the other ingredients.
Allekanger wrote:And I really dislike being served e.g. poultry still attached to the bones. Like, am I supposed to prepare the meal again by stripping the meat from the bones while eating it? With a fork and a knife!? Should I use my hands? I just don't get it.
linguoboy wrote:TVP "chicken"
voron wrote:linguoboy wrote:TVP "chicken"
Why do you prefer TVP to real chicken?
awrui wrote:East African stew, soup from a foreign country, a Mongolian pasta dish, something Amish with a fancy sauce...
vijayjohn wrote:awrui wrote:East African stew, soup from a foreign country, a Mongolian pasta dish, something Amish with a fancy sauce...
What are any of these things?
france-eesti wrote:I love to cook (...) Belgian (...).
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