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Could it possibly be because no Asian people would ever eat "that shite food" to quote a taxi driver of my acquaintance? RegardsCoR
i know they cook their own tea in the shop before service. i'm sure its different to what's on the menu. the point being they use the same ingredients.
what i was searching for was an answer to why the chefs don't taste...how do they ensure the QA with very little QC.
base:frying salt proportion for me is currently ~4:1 but the ashoka is 8:1