Thank you, Andrew. I was (obviously) rather fascinated with the place, it was in a really off city center location I could never find, I was taken there by the locals. Upon entering, it looks like any self-service fast food place, but rhere were immediately noticeable differences, The meat (porek, beef, lamb) was cut into some of the thinnest slices I have ever seen, the choice was simply stated everything, including lettice. I was handed a rather large plastic pot, good for say 6 or 7 pints of liquid. I was to put everything I wanted insto it, so I looked at the locals preceeding me, I did so. Whne I reached the end of the line, I was led to a joining separate large room, which had a thick slab of steel, like a giant plate, it was heated by gas flames in the middle and there were five or six chefs. I was to hend my pot to them, they literally just dumped the contents onto the big slab-cum-skillet, and shuiffeled it for two or three minutes. After it was done, and with some skill, they gave me back my pot contents, all nicely done and very tasty. Simple and most effcient, as you would expect from a nation on horseback.
The really fun part was that both the serving chef and my host were worried I'd kick the bucket from the hot sauce I threw in, and I think they both almost had a hart attack when I opened up my shoulder bag, produced my life saving Tabasco bottle and threw quite a bit in. I wasn't trying to impress them, I don't eat everything including the chocolate mousse hot, but if something is supposed to be hot, I do want it really HOT. My hot is not for the feint of heart, I admit it.
dvv,
We have many Mongolian BBQ restaurants here in California. It is exactly as you say, you pick the meats you want, vegetables and put them in a bowl. You bring that to a chef who takes your selection and cooks your food for you on a very large dome shaped cooking surface, sort of an upside down Wok. Here it is usually all you can eat.
We have many Mongolian BBQ restaurants here in California. It is exactly as you say, you pick the meats you want, vegetables and put them in a bowl. You bring that to a chef who takes your selection and cooks your food for you on a very large dome shaped cooking surface, sort of an upside down Wok. Here it is usually all you can eat.
Then there was the fellow in San Antonio, as a gift I sent him some of "Dave's Insanity Sauce." I had warned him it was hot, he just didn't remember, so he poured it all over his food like any other hot sauce. His wife laughingly told me he turned so red they thought he might have to go to the hospital. Folks just don't believe the one drop limit warning.
I do make a chili with Chinese red peppers. 8 ounces to a quart. For some reason folks also turn color. I use it as an additive to regular chili one teaspoon to a bowl.
But I do notice a decrease in sound clarity while eating my hot chili. (Just to stay on track...
)
I do make a chili with Chinese red peppers. 8 ounces to a quart. For some reason folks also turn color. I use it as an additive to regular chili one teaspoon to a bowl.
But I do notice a decrease in sound clarity while eating my hot chili. (Just to stay on track...
)
ES,
Those red pepper are the first thing I remove from my Chinese food, to damned hot for sure to eat those things. Some of those hot sauces should have a big skull and crossbones on them, I like a bit in food for taste but when it burns so bad it is way to much. Usually the audio is I need something to drink and I need it now!
Those red pepper are the first thing I remove from my Chinese food, to damned hot for sure to eat those things. Some of those hot sauces should have a big skull and crossbones on them, I like a bit in food for taste but when it burns so bad it is way to much. Usually the audio is I need something to drink and I need it now!
Water doesn't help. Yoghurt is required, or a couple of other things.
I buy cayenne in bulk, and I have to remember on those rare occasions that I'm cooking for someone in addition to me that few enjoy things as spicy as I do.
For a while I was buying the Bhut Jolokia peppers and using them sparingly. Unfortunately the bag was infested with beetles, and I decided not to purchase any more from the vendor.
I buy cayenne in bulk, and I have to remember on those rare occasions that I'm cooking for someone in addition to me that few enjoy things as spicy as I do.
For a while I was buying the Bhut Jolokia peppers and using them sparingly. Unfortunately the bag was infested with beetles, and I decided not to purchase any more from the vendor.
In American Chinese restaurant cooking around here:
Mild Hot = 1 pepper in the oil as it heats
Medium = 3 peppers in the oil as it heats
Hot = 3 peppers ground up and added into the oil before heating
For medium and mild you are supposed to not eat the peppers.
Many restaurants will not really serve the dish "Hot" unless they know you.
As the spice is carried in the non-polar oil, to dilute it you need something similar. The way to ruin a chili is to skim the oil off the top. If you want to reduce the fat you have to skim it before adding the spices.
Now Bhut Jolokia peppers vary a bit in heat as to how they are grown, but once you get a million Scoville units... that's hot! (Dave's around 300,000- 500,000 and Chinese peppers from 150,000 to 400,000. Tabasco 5,000!)
BTW I rarely eat in western style restaurants in Asia, yes I know there are plenty of good ones. I am particularly fond of seafood and a whole week of lunches and dinners is easily taken up by sampling all the traditional regional specialties (yes I got the eyes, guest of honor).
Ed - There's more than three there.
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did anyone ever design a HP filter for LP systems with minimal GD as per the audible numbers??
Or was that too hard to do without dsp et al.
-RM
Pavel tried on the 24th and got only a nibble...
Whines and wines seem to be more interesting.
dennis h
At last ! Decent sounding SS guitar amp ! Based on 1/2 of the square-law
amp in Linear Audio #1
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