Club 30's "Kill the Boredom Demon" Jive Pad, 14th Edition

• the Bear

  8 May 06, 15:01

  this one, 10cents more, very nice to eat
  
  i think it was in the papers and on tv before.. the stall is called Chicago Nasi Lemak
  
  

  Originally posted by The man who was death:

  nasi lemak got that famous $1.90 one but not nice to eat

• av98m

  8 May 06, 15:02

  Be careful that mutant chicken does not make you grow extra appendages bear.
  
  *chews some sour grapes*
• the Bear

  8 May 06, 15:02

  well, i could use a third arm
  
  

  Originally posted by av98m:

  Be careful that mutant chicken does not make you grow extra appendages bear.
  
  *chews some sour grapes*

• The man who was death

  8 May 06, 15:04

  Originally posted by the Bear:

  this one, 10cents more, very nice to eat
  
  i think it was in the papers and on tv before.. the stall is called Chicago Nasi Lemak
  
  

  chicago?? strange name for nasi lemak stall
• elindra

  8 May 06, 15:04

  Originally posted by the Bear:

  this one, 10cents more, very nice to eat
  
  i think it was in the papers and on tv before.. the stall is called Chicago Nasi Lemak
  
  

  Where is it located?
• av98m

  8 May 06, 15:05

  Originally posted by The man who was death:

  chicago?? strange name for nasi lemak stall

  For the mutant chicken, they can call it osama nasi lemak for all I care
• the Bear

  8 May 06, 15:07

  Beach Road.. but it's not the market where the army surplus market is...
  
  between my office and that market..
  
  i'll go look at the official name of the market either tomorrow or wednesday
• The man who was death

  8 May 06, 15:09

  I like my chicken done in cutlet
• the Bear

  8 May 06, 15:11

  i like my chicken as it is.. not processed..
  
  processed chicken reminds me of the "chicken" in McCrap's.. 54% fat
  
  

  Originally posted by The man who was death:

  I like my chicken done in cutlet

• The man who was death

  8 May 06, 15:13

  Originally posted by the Bear:

  i like my chicken as it is.. not processed..
  
  processed chicken reminds me of the "chicken" in McCrap's.. 54% fat
  
  

  cutlet crispy but sometimes they dun cut away the skin bleah
• choco B

  8 May 06, 15:14

  What's the point of cutlet without skin?
• The man who was death

  8 May 06, 15:17

  Originally posted by choco B:

  What's the point of cutlet without skin?

  outside already coated with flour liao mah, skin coated with flour not nice
• the Bear

  8 May 06, 15:18

  for a guy who wants to be a chef, you have to learn something..
  
  the skin of a chicken is where most of the fat resides.. the fat of the chicken tenderises the meat of the chicken, making it juicy and delicious... the chicken breast is usually tasteless and the texture is like wet cardboard because of the lack of fat there...
  
  chicken wings are delicious to people because it has the most skin/meat ratio on the chicken and therefore the fat permeates into the meat and makes it delicious..
  
  the best parts of the chicken is the thigh and that little bit of meat just under the thigh connecting to the body...
  
  the thigh because of the fat in the skin there.. the little bit of meat is because it's just the most tender part of the whole bird (works the same for turkey and other birds)
  
  if they trim the all the fat and skin away, the chicken will become totally bland and inedible..
  
  works the same for all other meats too.. so if you notice, the Japanese are obsessed with having fat in their meat.. because they know it tastes good
  
  

  Originally posted by The man who was death:

  cutlet crispy but sometimes they dun cut away the skin bleah

• elindra

  8 May 06, 15:19

  Originally posted by The man who was death:

  outside already coated with flour liao mah, skin coated with flour not nice

  You need the fat from the skin to keep the meat inside even more juicy and let it cook in it's own fat ma
• choco B

  8 May 06, 15:19

  Oh issit
  I thought the point when you bite into the cutlet , the crrrunch followed by the squish of oil flooding your mouth is the shiok part.
• The man who was death

  8 May 06, 15:22

  I just dun like fat in my meat, san chang bah i only eat the slim part only
  
  i hate the oily squishy, hard to tear feeling.
  
  the best skin texture is roast
• elindra

  8 May 06, 15:25

  Originally posted by The man who was death:

  I just dun like fat in my meat, san chang bah i only eat the slim part only
  
  i hate the oily squishy, hard to tear feeling.
  
  the best skin texture is roast

  Well cooked fat is "melt in the mouth" texture and not stringy at all.
  
  You mean you eat the 'lean' part only
  
  Remember pork is supposed to be fat just to point out to you that alot of so called 'lean' pigs are fed this hormone called "Paylean" (not sure if I spelt it correctly) which causes the pig to convert their fat into muscles. (reminds me of steriods )
• the Bear

  8 May 06, 15:27

  they are steriods...
  
  there is a reason why the AVA has never allowed US beef to enter singapore
  
  guess why
  
  

  Originally posted by elindra:

  Well cooked fat is "melt in the mouth" texture and not stringy at all.
  
  You mean you eat the 'lean' part only
  
  Remember pork is supposed to be fat just to point out to you that alot of so called 'lean' pigs are fed this hormone called "Paylean" (not sure if I spelt it correctly) which causes the pig to convert their fat into muscles. (reminds me of steriods )

• The man who was death

  8 May 06, 15:28

  Originally posted by elindra:

  Well cooked fat is "melt in the mouth" texture and not stringy at all.
  
  You mean you eat the 'lean' part only
  
  Remember pork is supposed to be fat just to point out to you that alot of so called 'lean' pigs are fed this hormone called "Paylean" (not sure if I spelt it correctly) which causes the pig to convert their fat into muscles. (reminds me of steriods )

  i'll only eat fat pork in bacon form
  
  got one roasted skin i dun like and that is duck, duck skin very funny lor eh less fatty, roast one more fatty
• elindra

  8 May 06, 15:36

  Originally posted by the Bear:

  they are steriods...
  
  there is a reason why the AVA has never allowed US beef to enter singapore
  
  guess why
  
  

  There is US Beef in Singapore now
  I believe from selected farms only
• av98m

  8 May 06, 15:39

  Originally posted by The man who was death:

  i'll only eat fat pork in bacon form
  
  got one roasted skin i dun like and that is duck, duck skin very funny lor eh less fatty, roast one more fatty

  Hmm.....I think being a chef is not your thing...
• the Bear

  8 May 06, 15:39

  probably none of them are from those feedlot places which inject their cattle with insane amounts of steroids and growth hormones
  
  

  Originally posted by elindra:

  There is US Beef in Singapore now
  I believe from selected farms only

• elindra

  8 May 06, 15:40

  Originally posted by The man who was death:

  i'll only eat fat pork in bacon form
  
  got one roasted skin i dun like and that is duck, duck skin very funny lor eh less fatty, roast one more fatty

  Errr Roast Duck.... the oil practically all gone leh. The skin has been reduced to almost paper thin and you call it more fatty?
• av98m

  8 May 06, 15:41

  Originally posted by elindra:

  There is US Beef in Singapore now
  I believe from selected farms only

  Oh well, it was only a matter of time. No good for our relations with Bush to ban US beef you know.
• elindra

  8 May 06, 15:41

  Originally posted by the Bear:

  probably none of them are from those feedlot places which inject their cattle with insane amounts of steroids and growth hormones
  
  

  Yeah it is really scary
  All for the name of lean meat
  Maybe that is why alot of Americans are oversized