Re: Tender stir-fry beef

Sheldon wrote:
On Aug 1, 6:25�pm, dsi1 <d...@xxxxxxxxxxxxx> wrote:
Sheldon wrote:
Sqwertz wrote:
notbob wrote:
Sheldon wrote:
Forget baking soda....
Yeah, I ignored that one right outta the gate.
It's what the Chinese restaurants use.
It's what the Chincano restaurants use in texASS... baking soda... and
they tenderize BBQ with Preparation H.
Please continue to poke fun at me but that won't change the truth.
That's how the cooks in my small part of the world do it. It is expected
that they cook in this way. All the bitching and snide remarks in the
world about how it's low class won't change that. Sorry.

Rest assured that I won't do this myself. The last time I did was as a
teen learning to cook many years ago. I do not recommend anybody use
baking soda or not use baking soda - what you do in your kitchen is your
business.

I have great respect for the Chinese cooks in my town. You however, are
free to come over here and make snide remarks about how low class this
practice is to their faces. Just get ready to run - they are freaking
experts with their cleavers. :-)

You spelled cleavage wrong.



Sorry about that, my spell checker is currently on the fritz. That messes me up but what can I do? My wife has a thing for German auto mechanics. :-)

I knew a gal in collage who had the best Chinese cleavage ever and a booty to back it up. A freak of nature, she was like Anna Nicole Smith on her best day. How she got stuck with her skinny F.O.B. boyfriend is beyond me. I'd go to their apartment and he would order her around, telling her to make me a bowl of noodles or to get me a drink. How tragic! I would have treated her right, like the beautiful, shining, Asian pearl that she was...
.

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