thank you all for your comments/suggestions,
i can start planning for my next year's menu now. hope i can post some of the dishes here soon. thank you again.
keep the suggestion coming though for the benefit of all...
tq SEers for the quick replies.
timotheos, this thread is really useful to me, i am still hoping to get reply from, the caribbean, south america, african and the middle east. thx 4 the wiki link.
great condiment for chinese/middle eastern dishes
this is what i learned from some observations
stewing or slow simmering on top of the stove=bake it in the oven for the same amount of time at 120-150C(250-300f)
the bottom of the pot dont get burnt and save stirring constantly
i'm a chef...when i'm at work i feel like i'm playing
but when i'm at home cooking seems to be a 'work' for me but i do enjoy it...
i respect there are people trying to explore new ways of 'cooking' and produce new 'food'. they certainly bring the culinary art to a higher level.
but for me, i will die with no regret if i have tried just a quarter of world's (traditionally cooked) cuisine.
algerian's, maori's, eskimo's, caribbean's, etc etc....
wow i didn't even know we have liquid smoke in the market...thanks for sharing...
it is indeed very subjective.
it is all up to individual preference.
do the comparison yourself, how do you feel after eating organic? tastier? healthier?
for me a balance diet=healthier doesn't matter organic or not
taste? you decide
let us know
beef, stir-fry and chinese-style in india???
maybe overcooked beef stir fry
most indian do not eat beef as cow is considered sacred being
i personally dont think stir fry is a method of cooking in india
so it must be a chinese dish
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