I didn't ever realize that white wine in Asian cooking was really "rice wine." I never thought that it was important, except that Italian cooking sometimes uses wine in their cooking, but that's real wine, and the two are totally different.
You also get to use a cleaver as a deadly weapon. My mom has already killed three cutting boards -- including my own, so I have to buy another one.
Mom: "The secret of the Chicken Breaking Point Technique is to use the correct amount of force to cleave the fowl into two with one blow." Kev: "No, don't! Not on my board!" *wham* *split* *crack*
Little grasshopper says:
> Ah, you're but an ordinary cook. A true master chef should
> be able to cut the livestock w/o the animal realizing that it's
> dead. So graceful and swift is the movement that in but one
> apparent stroke, a live animal is turned into neat piles of
> meat, bone, innards, etc.
NO, NO, NO. That's the Fist of the North Star Cooking Technique. Y'know, where you kill a fowl without them knowing it. You know, the chicken says: "That didn't hurt." Then you say, "You're already dead."
We practice the Saotome/Tendou School of Unrestricted Martial Cooking. That's where you go for Maximum Power. Not just ANY mallet to tenderize meat, but those really big ones that say "100t" on it. You also kill a chicken by hitting this mallet over its head.
Return to Akane's Kitchen of Pain.