Club 30's "Kill The Boredom Demon" Jive Pad, 60th Edition
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count down the days, man.. count down the days
Originally posted by Fatum:just the other day hor .....
I was driving home in the evening .....
when I started smelling char kway teow in my mind ......
the emotions were so strong, I almost lau bak sai ....
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Originally posted by Fatum:just the other day hor .....
I was driving home in the evening .....
when I started smelling char kway teow in my mind ......
the emotions were so strong, I almost lau bak sai .... 
fatum you were hallucinating?
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I prefer fried hokkien mee moreOriginally posted by Fatum:just the other day hor .....
I was driving home in the evening .....
when I started smelling char kway teow in my mind ......
the emotions were so strong, I almost lau bak sai .... 
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I dunno ...
but .... I'm driving over to Edmonton on Monday .... where there ARE south east asian eateries .... AND an asian supermarket selling Singapore food stuff ......
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-pat pat-Originally posted by Fatum:just the other day hor .....
I was driving home in the evening .....
when I started smelling char kway teow in my mind ......
the emotions were so strong, I almost lau bak sai ....
Eat a lettuce, pretend its char kway teow. -
*presses AV's laugh button*Originally posted by Ferret:-pat pat-
Eat a lettuce, pretend its char kway teow. -
dip it in lard and dark soy sauce ......Originally posted by Ferret:-pat pat-
Eat a lettuce, pretend its char kway teow. -
..... I have always had doubts as to AV's laugh button location. And why ppl keep pressing it.Originally posted by elindra:*presses AV's laugh button*
Anyway it aint really a joke.
I had a lousy burger the other day i was trying to pretend it was mush swiss. -
My sister made Char Kway Teow when I was in USA.
Taste quite about the same.
You really should employ a cook from Singapore to cook for you in Canada lah. -
it won't be the same ! ......Originally posted by viciouskitty74:My sister made Char Kway Teow when I was in USA.
Taste quite about the same.
You really should employ a cook from Singapore to cook for you in Canada lah.
char kway teow must be from a greasy, dirty hawker stall with a "C" grade from MOH one .....
and must have lard and lots of hum .... -
av's laugh botton on last count was located on his.............
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*me mysteriously appears in a puff of smoke*
Arrrgh.... I want to personally go to a local manufacturer of industrial springs to go over the details of some custom-made compression springs that I want to order. Gotta show some technical drawings and stuff and turn up in person so that I can hammer out the details and negotiate changes if necessary on the spot.
Can't go today though.... got lessons till 6pm.
Earliest I can go would be Monday.
Sigh... I hope I don't end up rushing through my project towards the end. -
Originally posted by Fatum:it won't be the same ! ......
char kway teow must be from a greasy, dirty hawker stall with a "C" grade from MOH one .....
and must have lard and lots of hum .... 
must find ka zhua inside or not? -
things i've learnt throughout the years..
no matter how insane the buffer you install into a project, you will end up rushing it
Originally posted by fudgester:*me mysteriously appears in a puff of smoke*
Arrrgh.... I want to personally go to a local manufacturer of industrial springs to go over the details of some custom-made compression springs that I want to order. Gotta show some technical drawings and stuff and turn up in person so that I can hammer out the details and negotiate changes if necessary on the spot.
Can't go today though.... got lessons till 6pm.
Earliest I can go would be Monday.
Sigh... I hope I don't end up rushing through my project towards the end. -
Actually hor the best char kuey teow I have eaten is in malaysia leh
At this old dingy and dirty coffeeshop by the road in KL
And I dun really like to eat char kuey teow but because can't find anywhere else so I ate that
It was good -
hisk has finally done it!
he's murdered stellagirl and is selling her in hawker foodOriginally posted by hisoka:
must find ka zhua inside or not? -
don't worry lots of time. and from expericne those like you who are worried and try to do things at the start almost always finish early and wellOriginally posted by fudgester:*me mysteriously appears in a puff of smoke*
Arrrgh.... I want to personally go to a local manufacturer of industrial springs to go over the details of some custom-made compression springs that I want to order. Gotta show some technical drawings and stuff and turn up in person so that I can hammer out the details and negotiate changes if necessary on the spot.
Can't go today though.... got lessons till 6pm.
Earliest I can go would be Monday.
Sigh... I hope I don't end up rushing through my project towards the end. -
you know ... it's a cliche , but I really found a ka zhua in my bowl of noodle soup once at a bangkok roadside stall ....Originally posted by hisoka:
must find ka zhua inside or not?
I almost popped that into my mouth, thinking it was a piece of fried onion garnishing .... -
malaysia and sg de char kway tiao are diff. MY de are more saltish and lighter and got erm is it called wok hei?Originally posted by elindra:Actually hor the best char kuey teow I have eaten is in malaysia leh
At this old dingy and dirty coffeeshop by the road in KL
And I dun really like to eat char kuey teow but because can't find anywhere else so I ate that
It was good -
Originally posted by Fatum:you know ... it's a cliche , but I really found a ka zhua in my bowl of noodle soup once at a bangkok roadside stall ....
I almost popped that into my mouth, thinking it was a piece of fried onion garnishing .... -
my brother found one in his fish ball noodles at one stall in sg.Originally posted by Fatum:you know ... it's a cliche , but I really found a ka zhua in my bowl of noodle soup once at a bangkok roadside stall ....
I almost popped that into my mouth, thinking it was a piece of fried onion garnishing .... -
I prefer MY oneOriginally posted by hisoka:malaysia and sg de char kway tiao are diff. MY de are more saltish and lighter and got erm is it called wok hei?
The soysauce in MY is better
Maybe that is why it taste better too -
it also taste better cos on the Singapore MOH rankings, most of the stalls there would be given "F"s ...Originally posted by elindra:I prefer MY one
The soysauce in MY is better
Maybe that is why it taste better too -
The fundamental problem of Fluid Mechanics is this: it is NOT an exact science. It may all look good on paper, but when it comes to doing the experiment for real, all sorts of funny things can (and will) happen.Originally posted by the Bear:things i've learnt throughout the years..
no matter how insane the buffer you install into a project, you will end up rushing it
To date, much of what we know about fluid dynamics comes from experimental observations. Engineers and fluid dynamicists would come up with a set of experimental data, guess the variables involved and try to come up with equations that more or less correspond to the data.... I kid you not.
Heck, until Osborne Reynolds showed the way on how to predict turbulence, scientists struggled to cope with fluid mechanics. And even Reynolds' number to predict turbulence has its limitations, being easily influenced by external conditions and such.
After all these years.... there is still no satisfactory scientific explanation for turbulence.
The techs who went over my technical drawings said that it all looks good on paper.... but they warned me that there's a reasonable chance that my plan may not work the way I want it to work. -
F for Fine CuisineOriginally posted by Fatum:it also taste better cos on the Singapore MOH rankings, most of the stalls there would be given "F"s ...