No worries about live streaming, I had failed to attend your last stream before Holiday, so wasn’t sure if you were away already…
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No worries. We are trying to setup a cooking/QA stream at my friend’s house.
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But, most important, it has been a good, fun trip so far?
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Absolutely. A little chaotic for the tour part. Some people have no sense of direction, and after getting lost a few times, you would think that they would make an effort to stick with the pack. Also, the time management of the tour has been subpar. We have spent half of the time on trains instead of maximizing our time in newr by places.
But the tour ends tonight and then I will be hangong out with my friend for the remaining time.
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Have fun Mastic!
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Back to our regular schedule tomorrow. Tried last week, but family stuff derailed that.
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Yay!
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Oh I missed it but good to know. Will try to tune in again next weekend.
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So NL is taking over another stream. Get in here if you want some knowledge bombs.
Now with 100% more smacking
jap jap jap jap
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hey, stumbled across this, and thought the way the guy mentions about fat line and such, looks an easier way to describe the cuts
what’s your take?
obviously you have broken down may a chicken for us, but I never really looked too closely at the indicator between the parts and such…
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That is pretty accurate. The problem with US chicken is that if you get the mutant chicken, they grow so fast (6 months) that the fat lines are not really defined. But in general, that is how you dress any animal (land at least). Find where the muscles overlap and where the fat lines are.
I like how he explains things though. Much better than I could ever say it. I over complicate everything.
But in general, it is better and cheaper to buy a whole or half animal and dress it yourself. You have so much more to work with and many things that you can make. Especially in Trump’s economy.
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Honestly, I never even thought about it.
I get a chicken most Sundays, roast the whole thing, serve the tendies+breasts for that dinner, and then recover the rest of the meat (including oysters, and under shoulder blades) for midweek meals (stews, stir-fries, battered, breadcrumbed…)
But, hadn’t really considered dressing the whole bird, as the roast boobies is always my fave part, and gladly pay the raw whole price just for those, so second meal is free 
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Sound like there was a lack of sun screen. haha
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I Finished the veggie Xiaolongbao started on Saturday. Delivering to NL and her co workers at the hospital. I still have filling left over.
This is my first time making this. They are not pretty. I used a premade dough that is normally used for pot stickers and mandu. I rolled them out to 5 - 5.5 inches in diameter. A lot of tearing and they were a little dry. They were probably old due to Trump Taxes. In the future, I will just make my own dough as it took longer to use this dough with all of the rolling. And they were not uniform in size as a result.
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he’s liiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiive…
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Oh yeah. I have to remember to send out the notifications. And this is why I am not monetized.
A perspective on programming, style, commenting, and etc.
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So just a heads up, Stream on Caturday will start later. I am taking my friend to the airport in the morning close to when I would normally start the stream. I am going to try to get him in the Kitchen, on stream, between now and when he leaves.
I will also try to do a make up stream on Sunday for those that prefer live versus watching the VODs.
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I don’t think I will be able to join this weekend, but wish you the best for your stream and yummy food. I’ll try to join again soon.
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