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Old 01-22-2008, 09:44 PM   #11
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Originally Posted by miniman View Post
Well, my spelling is not the best - really appaling in the post, I notice now.
Miniman, I don't mean that , those capital letters were copied and pasted from the recipe, I am lazy...
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Old 01-22-2008, 09:53 PM   #12
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Originally Posted by ChefRuby View Post
No, I don't add any water.

"When water has almost evaporated" - So which one is it then? Water or no water?
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Old 01-23-2008, 08:05 PM   #13
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"When water has almost evaporated" - So which one is it then? Water or no water?
I swear I don't add water during cooking lamb.

Since diced lamb is tender, it brings some moisture (you can call it juice or whatever ) when it is stir-fried. "When water has almost evaporated" refers to that kind of moisture.

Um, I hope this explanation doesn't make things more unclear
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Old 01-29-2008, 06:32 PM   #14
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Originally Posted by ChefRuby View Post
I like to use ground lamb in dumpling.
My husband loves lamb and I've never thought to use it in dumplings. I'll have to try this one time to see if he like it.

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Originally Posted by Bilby View Post
Only ever met one person (who wasn't vegetarian) who disliked the smell of lamb...
I am part of the rare few who don't care for the smell of lamb and I'm not a vegetarian. But maybe I'll like it in dumplings! My mom always served lamb when we had Chinese hot pot but I was more of a shrimp and fishball kind of person.
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Old 02-17-2008, 01:55 PM   #15
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Originally Posted by madam_choi View Post
it look nice
Thank you.
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