>>11020328i'm still not sure meat cuts are the fairest comparison to spices, sauces, and vegetables to be honest. a different part of the animal is pretty different from a different plant or ingredient set altogether. most of the asian dishes i've made are chicken for example and they almost always say something along the lines of "this is for breasts, but thighs are fine" or vice versa.
nah, we have some around but i never use it in anything i've made. i think it's mostly intended for foods along the line of steak or ribs but don't take my word for it
sounds like you need to eat more rice so you can grow up to be big and strong
