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tapping say the left side/arrow should mean fire the left thruster (which would spin you right)
not fire the right thruster to spin left.
1. your eye needs to remain on the target, not where your sight is pointing
2. your POV becomes relative from the target to you
3. you then nudge your sight to the target
#2 having effectively reversed your POV (basic human wiring) tells your brain: push on the left side to make my sight move to the right.
ask any sniper -
1. never take your eye off the target
2. your sight/crosshair is attached to you, (i.e. the end of your barrel), your muscles always know where it is.
... need to move to right: push with your left arm, (never pull with the opposite arm)
pestilence [ pes-tl-uh ns ] noun
1. a deadly or virulent epidemic disease. especially bubonic plague.
2. something that is considered harmful, destructive, or evil. Synonyms: pest, plague, CCP
Only skill enhanced during lockdown was cooking various international cuisines. But I have major issue with 3 things. All website and chef must standardize the cooking parameters
1. Prep time : doesn't include the time to peel off, clean/cut various vegetable etc . 15 mins prep time means 45 for me
2. Meal for 2 or 4: It is so misleading. Either I end up cooking for one person or for the whole village and then some.
3. At the end of all cooking vblog, Please show how your kitchen looked like and then it what is the outcome.
Too much of good is bad,mix some evil in it
I did something similar when cooking stew and dumplings, I thought the amount of dumplings I got from the recipe seemed a little on the small side ( I do like my dumplings) so I tripled the dumpling mix.
Big big mistake and it got bigger the longer it cooked.
I try and follow the recipe now rather than making up the proportions on the fly.
Through university and graduate school, most of my friends were Chinese. Amongst my post important cooking lessons (given indirectly, except eggroll were taught) I learned the most important rule about cooking and ingredients:
What are the ingredients needed for your dish? : Whatever you have on hand, those are them.
This also goes to what you do when you go shopping - local vegetables - no need for anything rare and exotic. It always works out.
I get Hello Fresh every week.
I pick three meals for two so I can cook three times and eat six days
Also, cooking for one is pretty much impossible because you'll be left with half of each ingredient.
They deliver the ingredients to my door together with the recipes.
15 mins prep time means 45 for me
I've got this same problem!
Maybe a ninja chef cook with razor sharp katanas can cut those onions in < 10 seconds, but it takes me a few minutes at the least.
In the best case it takes me something like 10 minutes longer for 20-30 minutes prep time.
The longer the prep time, the more extra time I need.
So if it says 60 minutes I prepare for 120 (and I avoid those, very few meals are worth that much of my time!)
I've been doing this for almost two years now and it gets a little better, but not much (60 minutes is cut back to 90 though!).
Meal for 2 or 4: It is so misleading.
A meal for two is literally anything between 1.5 and 3 people.
Please show how your kitchen looked like and then it what is the outcome
It never looks like the beautifully decorated plate on the picture
I wouldn't know about Germany, but they do operate in the Netherlands
Most of it isn't very complicated.
I should add that I don't eat fish or meat.
The most complicated stuff I get are oven dishes like lasagna and moussaka, lots of vegetables and stacking.
The moussaka is complicated and takes a good hour to make, but it's worth it though
I recently had one that was a lot of work, cost me around 90 minutes, and I didn't even like it that much.
Can't remember what it was though.
Not sure if I really didn't like it or if I messed up
Long ago I learned to use cooking shows for technique not recipes.
In truth, part of this is necessity as I've been a vegetarian for just shy of 49 years - but technique is what you should really be looking to get out of them, anyway.
Some good knives will help speed up your prep. Also, certain vegetables have a natural set of cooking cutting options to speed you along your way, onions in particular.
A good peeling tool. There are variants and they do have a bit of personal taste for comfort and speed. I'm an away-peeler; Mrs. is a towards-herself peeler (which is rather common). We differ on our weapon of choice. Either way, a good peeler is really quick.
With experience, you can prepare much as you go along. Prep concurrent with the cooking so far as is possible. Garlic can be bought pre-chopped saving much time. Two-pound jar in the fridge.
Unlike the TV entertainers, I can usually cook the whole thing in one pot - just as in the Chinese takeout (timing is everything). My rice cooker, from before they were popular, is approaching its 40th year of service and might count as a second pot.
In my case, as a vegetarian, there's generally more prep time for a meal. I can't just throw a slab of some beast into a hot environment and wait for it to suitably change color. I get paid back, however, on the back end of the process as cleanup, sans the grease, is generally easier.
Don't even try to imitate them any more than any other TV actor/actress. You don't have a staff doing all the work for you and you cook in real-time, not put it in the oven and take out one that's already conveniently just ready a minute later.
The reason blunt tools are more dangerous is that you typically will be applying more force to get the to do the job which not only increases the chances of slipping (dangerous) but the damage done is rather horrid (ripped instead of sliced).
I'm not talking slow cooker - think more in terms of the Chinese cookery in a Wok. Slow cookers I use for that odd occasion where I'm making a lot of soup or to handle something that takes a long time to cook, such as dried beans. Great when it's appropriate but rather limiting.
Onions grow more-or-less pre-sliced. They're easily cut into rings (equitorial axis), curved little spears (other axis, after cutting at least in half pole-to-pole) and even easily diced. Cleaning is trivial - just peel off a layer. Of all the vegetables I'd consider buying pre-processed, they're probably the least likely.
The point is that those cooking shows are totally impractical for us mere mortals. For example, they always have all the fresh herbs available (not dried like the rest of us). They have no expense budget in a real sense - so they have an array of ridiculous, exotic, and costly oils for their preparation. Pepper always from an exotic grinder. Basically, they shop in a gourmet shop and fresh markets - because they have nothing else to do all day. Health considerations, such as in adding enormous amounts of butter to nearly everything, that's not their problem.
So, you watch them for hints. Flavor combinations and variants you may not think of. Then you cook in a manner that is realistic with ingredients that are practical and accessible.