A Quote by J. Kenji Lopez-Alt
Ten inches is a very versatile size for a skillet. It's the ideal vessel for sauteing vegetables for a small family or searing a couple of large steaks, pork chops, or pieces of fish.
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Loads of overtaking is boring. You go fishing and you catch a fish every ten minutes and it's boring. But if you site there all day, and you catch one mega fish, you come back with stories that you caught a fish this big (indicates a big fish), intead of this size (indicating a small fish)
My favorite was always smothered pork chops. Smothered pork chops. That would be my request if I ever had one, and it was pretty consistent.
Interestingly, koi, when put in a fish bowl, will only grow up to three inches. When this same fish is placed in a large tank, it will grow to about nine inches long.
When I was a kid, I used to think pork chops and karate chops were the same thing.
South-east Asian salads are a great balance of salty, sweet-sour and spicy. Its important to have both pork and seafood, but you can vary the seafood from prawns and squid to crab meat or even small pieces of firm fish such as monkfish, John Dory or gurnard.
Tahini is fantastically versatile, its deep, nutty flavour a harmonious match with roasted vegetables, grilled oily fish or barbecued meat.
From building a fire one can learn something about artistic composition. If you use only small kindling and large logs, the fire will quickly eat up the small pieces but will not become strong enough to attack the large ones. You must supply a scale of sizes from the smallest to the largest. The human eye also will not make its way into a painting or building unless a continuum of shapes leads from the small to the large, from the large to the small.
So, eventually, he made one final arrangement with himself, which he has religiously held to ever since, and that was to count each fish that he caught as ten, and to assume ten to begin with. For example, if he did not catch any fish at all, then he said he had caught ten fish - you could never catch less than ten fish by his system; that was the foundation of it. Then, if by any chance he really did catch one fish, he called it twenty, while two fish would count thirty, three forty, and so on.
We can do anything. It’s not because our hearts are large, they’re not, it’s what we struggle with. The attempt to say Come over. Bring your friends. It’s a potluck, I’m making pork chops, I’m making those long noodles you love so much.
In Globalization 1.0, which began around 1492, the world went from size large to size medium. In Globalization 2.0, the era that introduced us to multinational companies, it went from size medium to size small. And then around 2000 came Globalization 3.0, in which the world went from being small to tiny.
Do not be afraid of large patterns, if properly designed they are more restful to the eye than small ones: on the whole, a pattern where the structure is large and the details much broken up is the most useful...very small rooms, as well as very large ones, look better ornamented with large patterns.
Beauty depends on size as well as symmetry. No very small animal can be beautiful, for looking at it takes so small a portion of time that the impression of it will be confused. Nor can any very large one, for a whole view of it cannot be had at once, and so there will be no unity and completeness.
A simple rule of thumb is to shop the periphery of the grocery store - that's where you'll find meat, fish, dairy, and vegetables. Choose high-quality protein such as healthy, grass-fed beef and lamb and organic chicken and pork, and eat them in moderation.
Most persons think that a state in order to be happy ought to be large; but even if they are right, they have no idea of what is a large and what a small state.... To the size of states there is a limit, as there is to other things, plants, animals, implements; for none of these retain their natural power when they are too large or too small, but they either wholly lose their nature, or are spoiled.
Well, I've got a color telly, and a fridge. I've got some pork chops in the fridge, but the chops keep going off, so I have to keep buying more.
We ate at 6:30 or 7:00 in the morning, before the race. First a small breakfast with the cheese and the ham and then steaks. It was horrible, but you know, you had to eat steaks to be strong. It was absolutely crazy.
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