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wall*E just bought it awesome

part of a kungfu spear/halberd

weights used to strengthen the arms used by martial artists?

used by ninjas for climbing

k.... used on boats to secure ropes and lines

a weapon used in kung fu hmm a southern style i would think possibly hung gar there would be two of them

while they look like serpent tails they are actually representation of the river yangtze

now you are correct like most things in chinese mythology and also most chinese-based japanese mythology there is always a male and female aspect good job expat got it correct too but the japanese version gmax ...as they say in safeco field, batter up!

her guess is correct just she does not know how to upload a pic for the next consideration

half correct

of course by all means

what am i? good luck

yea for me lol now what to taunt you folks with?

hagia sofia, istanbul?

kaffir lime leaves can be found fresh or dried in most larger asian food store or any specializing in SE asian food i get the fresh and freeze what i do not use in a few days galangal is a cousin to ginger generally abit smaller, hells lot bitter and has a resinous almost piney smell and taste...

great job!!!!

you may also trim the skin abit run your knife parallel to the flesh mid way through the skin tricky and should only be done if you are well adept with your knife then follow ironchef's procedure the amount of rendered fat will be less so it is less like shallow frying

personally i would not try to sweeten my tomato sauce i would just look for better tomatoes in the restaurant i use only california pear tomatoes packed by stanislaus they add not calicium chloride or citric acid and unlike most chefs, i only bring my tomato sauce (marinara) to a boil rather...

corn meal....polenta

ya it's all about marketing when i waS working in seattle we would merchandise ellensburg lamb lol the ellensburg plant shut down years ago here in canada it is all about alberta beef and i have toured all the big and best farms and i find ontario beef to be better tasting but i cannot sell it...

when i am ready to do a light day's work i simply run the blade along the steel towards the steel's bolster a few times if i know i have hard veggies to do i will point the steel down onto the prep table and apply a bit more pressure i do this too, if i have done any butchering and the blade...

green papaya salad with cashews and shrimp goat green curry sticky rice mangos!

bang....buckshot

copper river is glorious i remember back in seattle in my restaurant i would sell so much of it i was sometimes lucky enought to get my hands on some white kings or yukon river (rare since the japanese buys almost 100% of it) but i do really miss bristol bays ah the pity perhaps i will someday...

liver.....rasgulla