Podcasts about Kung Pao chicken

主播：Flora (中国) + 梅莉 (法国) 片头音乐：What Makes You Beautiful片尾音乐：Rather Be欢迎大家来到我们《老外来了》的全新特辑（brand-new podcast special）——“老外请回答！” 《老外来了》全新特辑——“老外请回答！”This is not just a regular chat (普通聊天) between the two hosts. We're taking on YOUR questions (我们要回答网友们的提问)! 每一期节目（each episode），我们会挑选一些超级有趣的问题。Some questions are fun, some are tricky (刁钻的), and some might even make us speechless (语塞的)! Today Maelle will answer three of them with her own experiences, cultural insights (文化视角), and maybe even some embarrassing stories (让人尴尬的故事) along the way!This is gonna be fun! Let's dive into today's questions!Q1. 如果必须选一个——一辈子不吃奶酪，还是一辈子不吃火锅？“No cheese for life or say goodbye to hotpot forever?”This is such a cruel either/or question (非此即彼的问题). It is like choosing between oxygen (氧气) and WiFi!We're making her choose between her French identity and her Chinese soul (法国人身份和中国魂)! Maelle thinks Cheese is part of who she is—they literally have a cheese course (奶酪菜肴) in French meals. It's sacred (神圣的). They are really fans of cheese (奶酪迷). Hotpot, for Maelle, is like group therapy (集体心理治疗). Warm, chaotic (热闹嘈杂的), and comforting (安慰的). So it's hard for her to make the decision.Final answer: “I pick… CHEESE! Sorry, 火锅!”Because she just can't give up cheese. That's a bold move (非常勇)! 难道法国奶酪真的魅力这么大吗？In France, they take cheese very seriously—they have over 400 kinds! You could say they are cheese-obsessed (奶酪狂热分子)!And when winter comes, they love eating raclette (拉克莱特): hot melted cheese poured over potatoes and ham (把融化的芝士倒在土豆和火腿上). It's like a warm hug from the inside.拉克莱特（Raclette）是欧洲街头常见的一款地道美食，它的风靡程度在欧洲的大街小巷都能看到。在寒冬来上一份 raclette，拉丝的芝士倒在土豆和火腿上，光听着就让人流口水。现在大家是不是理解他们为什么对芝士这么钟爱了呢？用梅莉的话说：“Good cheese is my ultimate weakness (致命诱惑)！”Q2. 你们国家有“多喝热水”这种万能建议吗？“Is 'drink more hot water' just a Chinese thing, or does your country have this magic cure-all (万灵药) too?”In France, they say things like “Take some paracetamol” (吃点对乙酰氨基酚——一种退烧、镇痛的药), or “Drink herbal tea” (喝点草药茶). But no one just tells you to drink hot water—this is uniquely Chinese (中国特有)!When Maelle moved to Australia, she would always use her roommate's kettle to boil hot water. Her roommates were confused and thought it was weird. Every guest who came over noticed she drank plain hot water (普通热水). She had to give mini health lectures (健康小讲堂): "It's good for digestion! It balances your qi...!" (有助于消化，调节气）But no one bought it (没人信). That's when she realized she'd officially become that person—the one who recommends hot water to everyone (那个向每个人推荐热水的人). As Maelle says: "Old habits die hard" (旧习难改)—once something becomes part of your lifestyle, it's really hard to change—even if you move to another country. It's like muscle memory (肌肉记忆)!Q3. “第一次用筷子时，最想暗杀哪道菜？” “Which dish did you want to murder most when you first used chopsticks?”老粉都知道梅莉是中国长大的，所以她也是从小就用筷子了(She learned chopsticks from a young age)。But still, some dishes are super tricky. Final answer: “Kung Pao Chicken (宫保鸡丁)!” It's delicious, but the tiny roasted peanuts? Every time she tries to grab one, it's like chasing a slippery little ninja (追捕一个滑溜溜的小忍者). They bounce (跳动) around, escape the chopsticks, even fly off the plate! And when she gets frustrated, she panics (惊慌失措), fumbles (手忙脚乱), and everything just gets worse. It drives her up the wall (让她抓狂)! That phrase means something really annoys you or makes you crazy. In English, you can use it whenever something keeps going wrong and makes you want to scream. Like, “My chopsticks won't pick up this peanut—it's driving me up the wall!” 04.【Fun Challenge】梅莉演技炸裂，一秒变身中国老妈今天的挑战是——让Maelle模仿中国妈妈的经典语录：“穿上秋裤（Wear your thermal pants）音频10分50秒！”But, she has to do it with the right tone (语气).Since Maelle has been in China for a while now, we want to test if she can truly capture the essence (精髓) of a Chinese mom! So Maelle needs to summon（召唤） her inner Chinese mother.Maelle cleared her throat and tried it: “哎呀，孩子！天儿这么冷，赶紧穿上秋裤！”Go even more dramatic—add some disappointment and worry, like you're truly heartbroken that your kid won't listen: “哎呦喂！我真是服了你！不穿秋裤，以后膝盖疼了别哭着来找我！”That's peak Chinese mom energy (真·中国妈妈精髓)!Rate Maelle's performance in the comments! 大家快给梅莉的表演打分吧！下期我们还会回答更多超有趣的问题，比如——“为什么外国人这么喜欢晒太阳？”So, make sure to tune in next time! And don't forget to drop your wildest questions in the comments!

Lisa is joined by authors Rebecca Abbott and Jennifer West who discuss their book 'Air Fryer All Day' and share their favorite air fryer recipes. They provide tips on choosing the right air fryer and using oils and fats in cooking. They also discuss reheating leftovers in the air fryer and share their method for making perfect hard-boiled eggs. The conversation covers a range of recipes, including breakfast dishes, pizza and pasta, and casseroles. The authors highlight the versatility of the air fryer and provide insights into their recipe development process. In this conversation, Rebecca Abbott and Jennifer West discuss their book 'Air Fryer All Day' and share a variety of recipes for hearty dishes, Mexican flavors, meat mains, wings, veggie mains, seafood mains, sides, and desserts. They highlight the versatility and convenience of air fryers and provide tips and tricks for using them effectively. The conversation is filled with enthusiasm and excitement for cooking delicious meals in the air fryer.TakeawaysChoose an air fryer that fits your needs and counter spaceExperiment with different oils and fats for cooking in the air fryerUse the air fryer to reheat leftovers for a crispy and delicious resultThe air fryer is a versatile tool for making a wide range of dishes, from breakfast to casserolesChapters00:00Introduction and Background03:00Choosing an Air Fryer06:10Cooking with Oils and Fats08:28Reheating Leftovers11:15Making Hard-Boiled Eggs in the Air Fryer13:00Breakfast Recipes19:01Pizza and Pasta Recipes23:25Casseroles and Bakes27:12Stuffed Turkey Burgers and Cowboy Casserole28:10Hearty Dishes for Families29:33Mexican Flavors: Enchilada Quinoa Casserole and Tamale Casserole31:01Meat Mains: Ribs, Fried Chicken, Kung Pao Chicken, Beef Stroganoff, Lamb Chops32:22Wings: Better in the Air Fryer33:43Veggie Mains: Cauliflower Steaks, Cabbage Steaks, Ratatouille, Stuffed Eggplant35:01Seafood Mains: Bacon-Wrapped Scallops and Shrimp, Tuna Noodles, Salmon Rice Bake, Fish Tacos, Scallops with Tomatoes and Creamy Pesto Sauce, Spicy Garlic Shrimp37:58Sides: Sweet Potato Casserole, Corn Casserole, Jalapeno Poppers39:18Desserts: Creme Brulee, Chocolate Bundt Cake with Chocolate Glaze, Apple Empanadas, Chocolate Peanut Butter Cake Mix Cookies, Kitchen Sink Cookies, Deep Dish Brownies, Apple Dumplings

Trader Joe's wake up and start sending today's guest fat checks! Kelly and Lizz welcome guest Annalisa from one of their favorite Instagram Accounts @traderjoes5itemsorless for a little interview, great eight, and an epic ditch the drive-through. In short, this episode is brimming with ‘fan behavior', which is today's millennial word of the day. → Attention Trader Joe's fans and Nissan Rogue drivers! In honor of our guest today it's your turn to hop on over to Apple Podcasts and leave a review.  Kelly and Lizz ask Annalisa all of the most important questions about her viral Instagram account including: what got her cooking, where she gets her inspiration, and which items she LOVES (those might just be the Vegan Tzatziki sauce and Kung Pao Chicken) and which item she's still not over Trader Joe's discontinuing. Lizz shares her grocery hubby shopping hack and the trio brainstorms the introduction of recipes with a couple more ingredients. Six-Ingredient Saturday, anyone? Annalisa has approved today's Trader Joe's great eight and she's got a recipe in store for (almost) every item on the list: microwavable jasmine rice, dark chocolate peanut butter cups, frozen meatballs, the burger sauce, hash brown patties, frozen, roasted potatoes, gorgonzola gnocchi, and chimichurri sauce. Which one is a unanimous win? Listen in to find out. A Carpool exclusive ditch the drive-through from Annalise includes a delicious filet of salmon and fiocchetti with pink sauce from the Trader Joe's freezer. Check out a few of Kelly, Lizz, and Annalise's other favorite recipes to get you out of your dinner rut and round out your menu this week: the viral Braised Beef Roast with Demi-Glaze, Crock-Pot Chicken Curry, Curry Chicken Meatballs, Argentinian Shrimp Tacos, Garlic Sauce (click for a recipe using this ingredient), Soy-aki Sauce (click for a recipe using this ingredient).  → To share your ditch the drive-through recipe with us, call (959) CAR-POOL and leave us a message! Today's episode is also brought to you by Athletic Greens. No time for a complicated supplement routine in the morning? One scoop of AG1 every morning in a glass of water is a simple routine that sets you up for success. Every scoop of AG1 is packed with 75 vitamins and minerals and whole foods sourced ingredients. Support your gut and mood, boost your energy, and hair, skin, and nail health.  → Grab your free one year supply of vitamin D and five free travel packs with your first purchase. All you have to do is go to athleticgreens.com/carpool → Write in your icks and ask for advice! Send Kelly and Lizz an email to get your question featured on the show at hello@thecarmomofficial.com  Follow the Carpool Podcast on IG Follow the Carpool Podcast on YouTube Follow Kelly on IG Follow Lizz on IG Visit thecarmomofficial.com Learn more about your ad choices. Visit megaphone.fm/adchoices

Fluent Fiction - Mandarin Chinese: Cooking Up Friendship: Li Wei & Zhang Wei Find the full episode transcript, vocabulary words, and more:fluentfiction.org/cooking-up-friendship-li-wei-zhang-wei Story Transcript:Zh: 在一个小镇的厨师学校里，李伟和张伟决定一起参加传统的中国烹饪班。En: At a small-town chef school, Li Wei and Zhang Wei decide to take a traditional Chinese cooking class together.Zh: 他们都是不擅长烹饪的业余厨师，希望通过这次班级能够提高自己的厨艺水平。En: They are all amateur chefs who are not good at cooking, and they hope to improve their cooking skills through this class.Zh: 虽然他们是好朋友，但在烹饪方面却截然不同。En: Although they are good friends, they are very different when it comes to cooking.Zh: 李伟总是粗心大意，而张伟则善于细致入微。En: Li Wei is always careless, but Zhang Wei is good at nuanced.Zh: 当李伟和张伟来到厨房上课时，教室里弥漫着各种香气。En: When Li Wei and Zhang Wei came to the kitchen for class, the classroom was filled with various aromas.Zh: 学生们聚集在一起，期待着今天将要制作的美味佳肴。En: The students gathered in anticipation of the delicious meals that will be made today.Zh: 老师走上讲台，展示出一盘各种调味品，解释它们的用途和特点。En: The teacher stepped onto the podium, showed a plate of various condiments, and explained their uses and characteristics.Zh: “今天，我们将学习制作一道传统菜肴——宫保鸡丁。En: "Today, we will learn to make a traditional dish - Kung Pao Chicken."Zh: ”老师说道，“这道菜的特点是酸甜可口，辣而不腻。En: The teacher said, "This dish is characterized by sweet and sour taste, spicy but not greasy.Zh: 调味品起到了至关重要的作用，所以你们必须要准确地掌握它们的使用。En: Condiments play a vital role, so you must It is necessary to master their use accurately."Zh: ”老师将各种调味品分发给每个学生后，他们开始动手准备材料。En: After the teacher distributed various seasonings to each student, they began to prepare materials by hand.Zh: 李伟和张伟一组，挑选了一把盐和一袋糖，摆放在他们的工作台上。En: Li Wei and Zhang Wei selected a handful of salt and a bag of sugar and placed them on their workbench.Zh: 在糖和盐的旁边，他们放置了切好的鸡丁、葱、姜和其他调料。En: Next to the sugar and salt, they placed diced chicken, shallots, ginger and other spices.Zh: 接下来，李伟轻轻撕开了糖袋，不假思索地将一勺糖倒入炒锅里。En: Next, Li Wei gently tore open the sugar bag, and poured a spoonful of sugar into the frying pan without thinking.Zh: 他对此毫不在意，因为他认为这只是一种简单的错误，没必要为此惊慌。En: He didn't care about it, because he thought it was a simple mistake and there was no need to panic about it.Zh: “快点，李伟！En: "Hurry up, Li Wei!"Zh: ”张伟焦急地催促道。En: Zhang Wei urged anxiously.Zh: “我快了，我快了。En: "I'm almost there, I'm almost there."Zh: ”李伟匆忙地回答道。En: Li Wei replied hastily.Zh: 几分钟后，他们把切好的鸡丁一起放入锅中炒熟。En: After a few minutes, they put the diced chicken into the pan and fry it.Zh: 张伟用勺子舀了一勺李伟刚才加入的调料，尝了一口。En: Zhang Wei took a spoonful of the seasoning that Li Wei had just added with a spoon, and tasted it.Zh: “哇！En: "Wow!"Zh: ”张伟露出满是惊讶的表情，“这是什么味道？En: Zhang Wei showed a surprised expression, "What kind of smell is this?Zh: 太甜了！En: It's too sweet!"Zh: ”其他学生也闻到了异常的味道，纷纷朝李伟和张伟的方向看去。En: Other students also smelled the strange smell, and looked in the direction of Li Wei and Zhang Wei.Zh: 一时间，教室里充满了欢声笑语。En: For a while, the classroom was full of laughter and laughter.Zh: “李伟，你把糖放进去了！En: "Li Wei, you put the sugar in!"Zh: ”张伟大声笑着说道。En: Zhang Wei said with a laugh.Zh: 李伟面红耳赤，承认了自己的大意。En: Li Wei blushed and admitted his carelessness.Zh: 他们两个都哈哈大笑起来，忘记了原本要制作的宫保鸡丁。En: Both of them burst out laughing, forgetting about the Kung Pao Chicken they were supposed to make.Zh: 教室里的其他学生也被这场意外逗得开怀大笑，整个厨房都充满了欢乐和轻松的氛围。En: The other students in the classroom were also amused by the accident, and the whole kitchen was full of joy and lightheartedness.Zh: 尽管他们没有真正制作出宫保鸡丁，但这次错误却变成了一次难忘而有趣的经历。En: Although they didn't actually make Kung Pao Chicken, the mistake turned into a memorable and fun experience.Zh: 李伟意识到了自己的粗心大意，同时也体会到了友谊的珍贵。En: Li Wei realized his carelessness, and at the same time realized the preciousness of friendship.Zh: 从此以后，李伟和张伟一起参加每一次烹饪班，他们成为最好的搭档。En: Since then, Li Wei and Zhang Wei have participated in every cooking class together, and they have become the best partners.Zh: 李伟变得更加细心，而张伟则经常在他们的菜肴中添加一些意外的调料，让大家保持笑声不断。En: Li Wei became more attentive, while Zhang Wei often added some unexpected spices to their dishes to keep everyone laughing.Zh: 他们始终记得那个永远不会忘却的糖当盐的有趣时刻，这也成为了他们友谊中的一道美味佳肴。En: They will always remember that funny moment of sugar as salt that will never be forgotten, and it has become a delicacy in their friendship.Zh: 无论他们走到哪里，都会让人想起这个小小的失误，以及他们在烹饪班上欢乐的时光。En: Everywhere they go, it's a reminder of the little misstep and their happy time in cooking class. Vocabulary Words:small town: 小镇chef school: 厨师学校Li Wei: 李伟Zhang Wei: 张伟traditional Chinese cooking class: 传统的中国烹饪班amateur chefs: 业余厨师cooking skills: 厨艺水平careless: 粗心大意nuanced: 细致入微kitchen: 厨房various aromas: 各种香气delicious meals: 美味佳肴condiments: 调味品characteristics: 特点sweet and sour taste: 酸甜可口的味道spicy but not greasy: 辣而不腻vital role: 至关重要的作用master: 掌握seasonings: 调料materials: 材料salt: 盐sugar: 糖workbench: 工作台diced chicken: 切好的鸡丁shallots: 葱ginger: 姜spices: 调料frying pan: 炒锅hurry up: 快点almost there: 快了fry: 炒熟tasted: 尝了一口surprised expression: 惊讶的表情smell: 气味laughter: 欢声笑语put the sugar in: 把糖放进去carelessness: 大意laughing: 大笑mistake: 错误memorable: 难忘的fun experience: 有趣的经历

This week, we're revisiting a certified Judge John Hodgman classic: DAD NAUSEAM! Daniel brings the case against his dad, Kevin. He says Kevin overuses the same joke with service industry workers, which the rest of the family finds embarrassing. Kevin thinks it's a funny joke that brightens people's day. Who's right?

熱炒店 rè chǎo diàn: casual-style Taiwanese restaurant 宮保雞丁 gōngbǎo jī dīng: Kung Pao Chicken 的確 díquè: indeed 拖鞋 tuōxié: flip-flops; slippers; sandals 台灣的熱炒店有很多道地的台灣菜，比如麻婆豆腐、宮保雞丁等。雖然這些菜的確是從中國來的，但在台灣吃到的是台灣的味道，跟中國的味道有點不一樣。熱炒店在台灣到處都是，台灣人愛下班或週末時，跟家人、朋友或同事去熱炒店吃飯喝酒。去熱炒店時不用打扮，穿著拖鞋也可以... Keep learning this episode, go here: https://www.taiwanfeng.com/taiwan-food/ We also have simplified version for this episode, please visit: https://www.taiwanfeng.com/simplified/taiwan-food-simplified/ Follow us on Instagram! Fangfang's Instagram account : ⁠fangfang.chineselearning⁠ Tingting's Instagram account:⁠ ⁠⁠ting.ting.tai Contact Us: account@taiwanfeng.com We hope you like our podcast today! Got feedback? We'd love to hear it! Rate us or leave us a review! Learn Chinese Podcast | Chinese Listening Practice | Learn Taiwanese Mandarin | Chinese Learning Podcast

The boys enjoy some Cuban cigars and talk about cultural appropriation... so its a fun time

Molly Yeh and her husband, Nick, are celebrating Christmas Eve with Chinese food! Molly's festive menu includes juicy Pork Soup Dumplings, Kung Pao Chicken and a crisp Smashed Chinese Cucumber Salad. For dessert, she crafts a Black Sesame Buche de Noel.Below are the recipes used in today's episode:Pork Soup Dumplings:https://www.foodnetwork.com/recipes/pork-soup-dumplings-9534785Smashed Chinese Cucumber Salad:https://www.foodnetwork.com/recipes/smashed-chinese-cucumber-salad-9534602Kung Pao Chicken:https://www.foodnetwork.com/recipes/kung-pao-chicken-9534770Black Sesame Buche de Noel:https://www.foodnetwork.com/recipes/black-sesame-buche-de-noel-9534784Listen to cookbook author, food blogger and Midwest transplant Molly Yeh prepare dishes inspired by her Jewish and Chinese heritage – with a taste of the Midwest – explaining her recipes and tips along the way. With direct audio from the hit Food Network series Girl Meets Farm, you'll hear Molly create fresh and tasty meals from her country kitchen on the Minnesota-North Dakota border. Want even more of Molly's recipes? Stream full episodes of Girl Meets Farm on discovery+. Head to discoveryplus.com/girlmeetsfarm to start your 7-day free trial today. Terms apply. 

Why wear a band shirt if you don' t listen to the band? It makes no sense to me! Dead in a public bathroom for 4 days?!?!See omnystudio.com/listener for privacy information.

英语新闻︱中国“麻辣烫”在韩国爆火，热度超过韩式炒年糕！In South Korea, there is a saying: “manage heat with heat”, which refers to eating hot food in summer to sweat out the heat. The malatang hot pot, usually popular in winter, has become a culinary hit in South Korea this summer due to high temperatures recently, CCTV-2 reported.韩国素有“以热制热”的说法，这指的是在炎热的天气吃热腾腾的食物来排汗解热。据央视财经报道，由于最近气温居高不下，通常在冬季里畅销的中式麻辣烫今年夏季在韩国成为“顶流”。The latest culinary hit in South Korea is a fiery dish from Southwest China. Malatang is well-known for its unique spiciness that makes the tongue numb just as its Chinese characters indicate— “ma” means numb and “la” means spicy.麻辣烫是起源于四川乐山的中国特色小吃，因其独特的辣味而知名，这种辣味让你舌尖发麻，菜名“麻”、“辣”二字就是指这种刺激的口感。之后，东北人对麻辣烫的做法进行了改良，发展出了大骨汤底，进一步推动了它的风靡。The trend has been popular among Koreans in the last four years, particularly among those in their 20s and 30s, and for some, their love of malatang has overtaken tteokbokki— atraditional Korean cuisine made from rice cake.数据显示，最近四年间，麻辣烫广受韩国年轻人欢迎，尤其初高中女生对于麻辣烫的喜爱度已经反超韩国的传统小吃炒年糕。Compared to spicy foods that were trending previously, such as stir-fried rice cake or fiery chicken, which are heavy in carbohydrates, malatang has a healthier balance of fresh vegetables and meat.因为不同于辣炒年糕、火鸡辣年糕等高碳水辣食，麻辣烫有肉有菜，营养更均衡。Despite the sluggishness of catering startups during the pandemic, the number of malatang restaurants has increased and can be found almost everywhere in South Korea.疫情期间，尽管餐饮创业遇冷，但麻辣烫店的数量却不降反升，几乎遍布韩国各地。As Chinese culture has spread over the world at an ever-increasing rate, so has the popularity of Chinese cuisine.近年来，随着中华文化走出去的脚步不断加快，中国美食也渐渐征服了全世界的味蕾。For example, red bean buns, a traditional Chinese snack originating in Beijing and Tianjin, became apopular food for many foreign athletes during the Beijing Winter Olympics. Maltese snowboarder Jenise Spiteri became the “red bean bun girl” in China after a livestream showed her taking a crushed, flattened bun out of her competition suit pocket and taking a big bite.比如，起源于京津的中国传统小吃豆沙包，在北京冬奥会比赛期间，成为很多国外运动员非常喜欢的食品。马耳他运动员珍妮丝·斯皮泰里被中国网友称为“豆包小姐姐”，因为她在单板滑雪女子U型场地技巧资格赛的休息时间从比赛服口袋里拿出一个压扁的豆包，咬了一大口，随后脸上露出了灿烂的笑容。Aside from that,dim sum, Peking Duck, Kung Pao Chicken and other Chinese cuisine are widely praised by diners in other countries. Especially, Kung Pao Chicken which has practically become the poster child for Chinese cuisine, particularly in western countries such as Britain and America.除此之外还有广式点心、北京烤鸭、宫保鸡丁等中式美食广受其他国家食客的好评，尤其在英美等西方国家，宫保鸡丁几乎成为了中餐的代名词。culinary英[ˈkʌlɪnəri]；美[ˈkʌlɪneri]adj. 厨房的，烹饪的;烹调用的carbohydrate英[ˌkɑːbəʊˈhaɪdreɪt]；美[ˌkɑːrboʊˈhaɪdreɪt]n. 碳水化合物;糖类sluggishness英['slʌɡɪʃnəs]；美['slʌɡɪʃnəs]n. 不振，萧条，呆滞;惰性;滞性;惯性

Reno > DisneyLand. Plus, we review Trader Joe's Kung Pao Chicken

Another week in the simulation for our heroes as the quest for self discovery continues. Warwick spent the last 7 days staring at himself in the mirror searching for answers to life and admiring his new neon white teeth, while Tony worked on his vertical only to find out he has a pretty good horizontal. One night this week our champions of the people decided they were hungry and called Uber Eats to get some Kung Pao Chicken delivered, but due to Warwick's new teeth making it difficult for him to speak, the order was mixed up and we ended up getting a serve of Ricky Nixon.Now with the Chicken in a room full of cheesy memorabilia, it seems that chicken and cheese is the perfect recipe as you have now entered the high fat, low protein podcast known as T-Wiz.So just like you did last week, grip the arms of your recliner in fear as one of the widest ever episodes is placed directly in the back door of your senses. It's time to test your falsetto as you sing the praises of your favorite ever broadcast, the world famous T-Wiz Podcast.Congratulations, you win again.

WX: jessica66001,获得卡卡老师的英语学习干货分享更多卡卡老师福利公号：卡卡课堂哇！不喜欢除了“I don't like…”，还有这么多英文！有时候，我们会：吃到自己不喜欢的食物听到自己不喜欢的音乐看到自己不喜欢的电影……这个时候，如果只是用“I don't like…”会让你的英语略显得单调。今天的节目，我们来分享更多关于如何表达“不喜欢”的英文。1. I'm sick of it.sick是一种很厌烦的感觉.这句话，表示是一种非常讨厌的感觉。2 I can't stand/bear我受不了I can't stand her voice.我受不了她的声音。I can't bear being bored.我受不了闲极无聊的日子。3 I don't appreciate…我不喜欢I don't appreciate your attitude.我不喜欢你的态度。4 I'm not fond of我不喜欢be fond of sb/sth表示喜爱…；喜欢做…。We are not fond of the house.我们不喜欢这个房子。5 I'm not a (big) fan of我不喜欢并不一定翻译为是谁的粉丝，单纯表示不喜欢也是可以的。I'm not a big fan of Kung Pao Chicken.我不是很喜欢宫保鸡丁。6. I've had enough of…我受够了I've had enough of your excuses.我已经听够了你的借口。7. I'm not (really) into我不喜欢I'm not so into video games.我不是很喜欢玩电子游戏。

WX: jessica66001,获得卡卡老师的英语学习干货分享更多卡卡老师福利公号：卡卡课堂哇！不喜欢除了“I don't like…”，还有这么多英文！有时候，我们会：吃到自己不喜欢的食物听到自己不喜欢的音乐看到自己不喜欢的电影……这个时候，如果只是用“I don't like…”会让你的英语略显得单调。今天的节目，我们来分享更多关于如何表达“不喜欢”的英文。1. I'm sick of it.sick是一种很厌烦的感觉.这句话，表示是一种非常讨厌的感觉。2 I can't stand/bear我受不了I can't stand her voice.我受不了她的声音。I can't bear being bored.我受不了闲极无聊的日子。3 I don't appreciate…我不喜欢I don't appreciate your attitude.我不喜欢你的态度。4 I'm not fond of我不喜欢be fond of sb/sth表示喜爱…；喜欢做…。We are not fond of the house.我们不喜欢这个房子。5 I'm not a (big) fan of我不喜欢并不一定翻译为是谁的粉丝，单纯表示不喜欢也是可以的。I'm not a big fan of Kung Pao Chicken.我不是很喜欢宫保鸡丁。6. I've had enough of…我受够了I've had enough of your excuses.我已经听够了你的借口。7. I'm not (really) into我不喜欢I'm not so into video games.我不是很喜欢玩电子游戏。

WX: jessica66001,获得卡卡老师的英语学习干货分享更多卡卡老师福利公号：卡卡课堂哇！不喜欢除了“I don't like…”，还有这么多英文！有时候，我们会：吃到自己不喜欢的食物听到自己不喜欢的音乐看到自己不喜欢的电影……这个时候，如果只是用“I don't like…”会让你的英语略显得单调。今天的节目，我们来分享更多关于如何表达“不喜欢”的英文。1. I'm sick of it.sick是一种很厌烦的感觉.这句话，表示是一种非常讨厌的感觉。2 I can't stand/bear我受不了I can't stand her voice.我受不了她的声音。I can't bear being bored.我受不了闲极无聊的日子。3 I don't appreciate…我不喜欢I don't appreciate your attitude.我不喜欢你的态度。4 I'm not fond of我不喜欢be fond of sb/sth表示喜爱…；喜欢做…。We are not fond of the house.我们不喜欢这个房子。5 I'm not a (big) fan of我不喜欢并不一定翻译为是谁的粉丝，单纯表示不喜欢也是可以的。I'm not a big fan of Kung Pao Chicken.我不是很喜欢宫保鸡丁。6. I've had enough of…我受够了I've had enough of your excuses.我已经听够了你的借口。7. I'm not (really) into我不喜欢I'm not so into video games.我不是很喜欢玩电子游戏。

Let down by Kung Pao Chicken.

It's another 'chovie-fest! It's another pantry-essentials recipe! We're talking about the reluctant recipe queen of the pandemic, Alison Roman and her Shallot Pasta: https://anewsletter.alisoneroman.com/p/shallot-pasta-video We also discuss Grace's inability to read directions, Bucatini as the superior long nood, and lots of hot takes on parsley (we know you have them too, we're just brave enough to say it :)) Next week, we're doing another head-to-head with J. Kenji Lopez-Alt's Kung Pao Chicken two ways. 1.)https://www.seriouseats.com/gong-bao-ji-ding-sichuan-kung-pow-chicken-recipe 2.)https://www.seriouseats.com/takeout-style-kung-pao-chicken-diced-chicken-peppers-peanuts-recipe Try 'em and let us know what you think! Send us your feedback and pics to TwoManyCooksPod@gmail.com or on IG @TwoManyCooksPod.

Kung Pao Chicken recipe on Youtube: https://www.youtube.com/watch?v=vm68mShTLwI *** Ingredients: Chicken breast, Salt, 1 tbsp Soy sauce, Ground Black pepper, Onion Powder, Five-spice, 1 tbsp Cooking Wine, 1 Egg white, 1 tbsp Corn starch, 2 tbsp Brown sugar, 1 tbsp Vinegar, 2 tbsp soy sauce, Slurry (2tsp of cornstarch + 1/2 cup water), Garlic, Chilli, Peppercorn, White Onion, Ginger, Green Onion, and Peanuts. *** Instagram: lin_martinross Thank you! :) --- Send in a voice message: https://anchor.fm/kitchen-diner/message

Kung Pao Chicken is a popular traditional Chinese dish both in China and aboard. Many people think it is a cuisin from Sichuan, however, there are several provinces have this dish with different flavor. In today's story, we are going to look at the origin of this dish, how it had become to what we eat today, and what are the differences of this dish between different places. Please enjoy the story.Join other motivated learners on your Chinese learning journey with maayot. Receive a daily chinese reading in Mandarin Chinese in your inbox. Full text in Chinese, daily quiz to test your understanding, one-click dictionary, new words, etc.
Got a question or comment? Reach out to us at contact[at]maayot.com

Ever order Kung Pao Chicken… or Moo Shoo Pork from the Chinese place up the street. You can thank Cecelia Chang.  Her family fled China during World War II… and in1961 … she opened a restaurant near Fisherman’s Wharf in San Francisco… It offered never-before tasted dishes… that her well-to-do family used to enjoy back in Beijing. This wasn’t chop suey and chow mein.  This was Chinese flavors and tastes that took the cuisine to the next level.  Potstickers .. that’s her. The restaurant languished… until it was discovered by a newspaper food critic… and suddenly she had lines outside the door.  Cecilia Chang expanded to Beverly Hills… and versions of her Chinese dishes popped up in every city and town in America. She offered cooking classes…  at the restaurant… and her students included Julia Child.    And into her 90’s… she continued to mentor the next generation of Chinese chefs. Last week… Cecelia Chang died at the age of 100.   And even if you don’t like the food she brought to America… you’ll see a monument to her in downtown Salt Lake.  Her son followed in her footsteps… and he is the Chang… in PF Changs. See omnystudio.com/listener for privacy information.

This week’s conversations include a “jelly roll” meatloaf recipe, vegan meatloaf options, eating outdoors during Covid and crockpot Kung Pao Chicken https://chopsecrets.com/slow-cooker-kung-pao-chicken-the-easiest-crowd-pleaser-youll-ever-make/Tune in your tastebuds! Listen daily at 1:00 on www.panjradio.com or ANYTIME on our podcasts at: http://FoodForThought.buzzsprout.com. #panjradio #foodforthought

Kung Pao Chicken is a favorite and popular dish of China. It tastes sweet, sour, and a little spicy and it makes your mouth water. It is easy to make if you follow my step-by-step directions. Yield: 4 servings Cooking Time: 1 hour Ingredients: 1 pound skinless, boneless chicken breast - cut into 1/2 inch cubes, 2 tablespoons white wine, 2 tablespoons soy sauce , 2 oz hot chili paste, 1 teaspoon white vinegar, 2 teaspoons brown sugar, 4 green chopped onions, 1 tablespoon chopped garlic, and 4 ounces chopped peanuts.

This week on the podcast, we are taking a trip down memory lane. That’s right, it’s a clip show! We thought it would be a great time to revisit some of our favorite Weird Dads. You won’t want to miss this charming episode full of corny jokes, specific systems, and odd habits. If you want to listen to full length versions of these Weird Dad episodes here they are:Episode 32: The Cow BeefEpisode 244: Commedia della MorteEpisode 265: Dad NauseumEpisode 144: Father Gnaws BeastEpisode 394: Juris-diction“Portrait of the Artist as a Weird Dad" from Episode 245: Live at SF Sketchfest 2016

The origins of 3 Chinese dishes commonly seen in the North America - Mapo Tofu, Kung Pao Chicken and General Tso's Chicken. Soft spoken ASMR to help you relax and sleep. What is your favorite Chinese dish? Any other food you would like to know the underlying stories? Please leave your comment in my Youtube channel. Please SUBSCRIBE and stay tuned with new episodes:) Youtube @ ASMR PAJAMASK

I'm so excited to finally eat authentic Sichuan food, Mina! Mina, 我太激动了，终于吃上正宗的川菜了！ It's probably not what you're used to in America, Sarah. Real Sichuan food has "one hundred dishes, one hundred flavors. "Sarah, 这和你在美国习惯吃的川菜可能不一样。真正的川菜是“百菜百味”。 I want to try the Kung Pao Chicken. And I've heard a lot about Mapo Tofu. 我想尝尝宫保鸡丁，也听过很多人推荐麻婆豆腐。 So can you eat spicy food? 你能吃辣吗？ I love spicy food! The spicier, the better! 我超爱吃辣！越辣越过瘾！ Well, Sichuan peppercorns have a pretty special flavor. It's a numbing kind of spicy. 四川的花椒味道很特别，是麻辣。 How about we order some fish too? 我们也点个鱼怎么样？ Good idea. Sichuan boiled fish is really something else. Just watch out for the bones! 好主意。四川水煮鱼真的不错。但要注意鱼刺。 Will do. Do you think that'll be enough? 好的。你觉得菜点够了吗？ I think we should get some cold noodles to...

Today we're taking a deep dive into Trader Joe's! Join us as we share lots of fun facts and fabulous products found at everyone's favorite little grocery store. You'll want to print the show notes and take a trip there after you hear this episode!  Products mentioned: Broccoli and Kale Slaw, Brie, Fig and Olive Crackers, Cheese Fondue, Gyro Meat Slices, Tandori Naan Bread, Taziki Sauce, Beef Roast Sirloin, Thai Vegetable Gyoza or Potstickers with Sweet Chili Sauce, Braised Beef Roast, Homemade Tortillas, Triple Ginger Snaps, Chocolate Covered Ginger, Pumpkin Spice Rooibus Tea, Spiced Chai Tea Bags, Mint Watermelon Black Tea Bags, Salted Caramel Hot Chocolate, "Just the Clusters" Chocolate or Maple Pecan Granola Cereal, Mostly Mesquite Honey, Freeze Dried Bananas, Masala Simmer Sauce, Israeli Couscous, Kung Pao Chicken, Organic Jasmine Rice, Rose Vinaigrette Dressing, Danish Kringle, Nutty Popcorn Trio, Cookie Mix in Jar, Dark Chocolate Covered Joe Joe's, Green Goddess Dressing, Orange Chicken, Spinach and Ricotta Ravioli, Whole Wheat Noodles, Chocolate Hazelnut Cookies, Lite Kettle Corn, Banana Bread, Pumpkin Bread, All in One Facial Wash, Lavender Body Scrub, Rose Water Toner, Shea Butter and Coconut Oil Hair Mask, Cold Brew Coffee, Sourdough Bread, Chicken Tenders, Fried Rice, Gluten Free Waffles, Corn, Butternut Squash Soup "I'm a fan" recommendations: Mindy's Redken hairspray Marie's True Food Kitchen Julie's light timer   We'd love to hear from you! Find us here: Instagram: Midlife Matters Podcast Facebook: Midlife Matters Podcast Website: midlifematterspodcast.com Email: midlifematterspodcast@gmail.com   *This episode contains affiliate links which help support Midlife Matters at no cost to you. Thank you!

Key Links   Support Counting Countries, and check out these trips from G Adventures  https://www.patreon.com/CountingCountries Counting Countries Apparel  Group Trip To Bhutan In November Group Trip To Madagascar  -----I had the great opportunity to sit down with Per Besson.  We met in person at the Extreme Travel International Congress, where Per did a lot of great organizing for the event at the Principality of Sealand.  The following week we met for some great Georgian food and sat down to do an interview in person in London. My apologies, this episode was recorded in the hotel lobby with some background noise.      I am reminding you that Counting Countries is now partnered with Patreon.  Patreon is a platform that allows patrons, that’s you, to support creators, and that is me creating Counting Countries.  And thanks to my other patrons, Ted Nims, Bisa Myles, Ryan Gazder, and Adam Hickman. As thanks, they are able to listen to additional interviews like the extra interview I did with Per, only available to them.       Counting Countries is offering its first group tour to Bhutan on November 7th. Please go to GlobalGaz.com to see more information as well as disclosures.  And I am reminding you of a trip to Madagascar in August of 2020 with G Adventures.   Per has led a fascinating life including visiting every country in the world.  According to Nomad Mania he is a top 100 traveler. After college, Per embarked on a nomadic life, living for multiple years, in Europe, China, and Brazil.  Per has an insatiable thirst for learning multiple languages and this is an integral part of this travels.       I encourage you to subscribe wherever you listen, Apple Podcast, Google Play, Stitcher, or Spotify and write a review, even better if it is 5 stars.  Why? Because that is what keeps this podcast going.       But for now, here’s my conversation with Per from the Big Smoke better known as London.  Please listen in and enjoy.    Thank you to my Patrons …. Adam Hickman, Bisa Myles, Ted Nims & Ryan Gazder. Be the first on your block to sport official Counting Countries apparel!  You can purchase today on Amazon. More About Per: ·       Where were you born: Frankfurt, Germany ·       What passport (s) do you hold: US ·       Favorite travel book: A Fortune-Teller Told Me ·       Favorite travel film: Central Station ·       Favorite travel app or website: Rome2Rio.com ·       Must carry item when traveling (like flashlight, Kindle, deck of cards etc.): Smartphone ·       Favorite food: Kung Pao Chicken ·       Favorite drink: Caipirinha ·       Favorite airline: Whichever leaves on time, but not before I arrive ·       Favorite hotel: The one with the friendly, efficient receptionists And now you can listen to Counting Countries on Spotify! And Alexa! Subscribe on Apple Podcasts today! And write a review! Check out our friend: Large Minority.  They organize international rallies around the world including: Sri Lanka, Cambodia, the Philippines and the Amazon.  And watch my full length documentary in Cambodia when I traveled with Large Minority.    About Counting Countries Counting Countries is the only podcast to bring you the stories from the dedicated few who’ve spent their lives on the singular quest of traveling to every country in the world. Less people have traveled to every country in the world than have been to outer space. Theme music for this podcast is Demeter’s Dance, written, performed, and provided by Mundi. About GlobalGaz Ric Gazarian is the host of Counting Countries. He is the author of three books: Hit The Road: India, 7000 KM To Go, and Photos From Chernobyl.  He is the producer of two travel documentaries: Hit The Road: India and Hit The Road: Cambodia.   Ric is also on his own quest to visit every country in the world. You can see where he has traveled so far and keep up with his journey at GlobalGaz.com How Many Countries Are There? Well… that depends on who you ask! The United Nations states that there are 193 member states. The British Foreign and Commonwealth office states that there are 226 countries and territories. The Century Club states that there are 327 sovereign nations, territories, enclaves, and islands. The Most Traveled Person states that there are 875 unique parts of the world. The Nomad Mania divides the world into 1281 regions. SISO says there are 3,978 places in the world.   Me? My goal is the 193 countries that are recognized by the UN, but I am sure I will visit some other places along the way. An analysis of these lists and who is the best traveled by Kolja Spori.   Check out our friend and his new book:     The Curious Case of William Baekeland William is a former guest of Counting Countries.  Harry Mitsidis, the author and extreme traveler, traces William’s arrival and unraveling in the travel community.  It is a story worthy of a film … and this book.    Disclaimer: Some of these links are affiliates, so order away so I can pay my bills! Thanks.  ----- Produced by Simpler Media

Snake Update, Weird Headlines, Alien Visitors, Life In Hell, Kung Pao & Woody Doesn’t Really Die --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

Track720 • Track717 • Track718 • Chinese 8bit Anthem MBTM Intro .mp3

It’s easy to get isolated and think of everything in terms of the western world, when you are from the western world. But the fact of the matter is that blockchain is moving forward in Asia at an unprecedented pace. Today we’ll flip hemispheres and visit with three people who are part of projects that are moving the needle in Asia. You’re going to find it highly informative and enlightening. So grab your chopsticks and settle in for a spicy dish of Kung Pao Chicken. It’s episode #176 of The Bad Crypto Podcast. Full Show Notes at: http://badco.in/176 SUBSCRIBE, RATE, & REVIEW: Apple Podcast: http://badco.in/itunes Google Podcasts: http://badco.in/google Spotify: http://badco.in/spotify FOLLOW US ON SOCIAL MEDIA: Twitter: @BadCrypto - @joelcomm - @teedubya Facebook:  /BadCrypto - /JoelComm - /teedubyaw Facebook Mastermind Group: /BadCrypto LinkedIn: /in/joelcomm - /in/teedubya Instagram: @BadCryptoPodcast Email: badcryptopodcast[at]gmail[dot]com Phone: SEVEN-OH-8-88FIVE- 90THIRTY DONATE CRYPTO TO THE SHOW: If you'd like to donate a bit of cryptocurrency to The Bad Crypto Podcast, feel free to send copious amounts to the following locations:  $BTC: Bitcoin: 3GMgCH4dFUHSLdrPnLwEsfKPVnLnoGbzGZ  $ETH Ethereum: 0x1ccE8A04fa6743eD1D24cA063c7543D43B42F328  $LTC Litecoin: LavXqTWVHebEgVhBXdg3Hue3xEAmgtxLgr  $DOGE Dogecoin:  DMngvNMX1U8Sg8PkDjCC3UTS8Mmn9RqTP5 GET STARTED WITH CRYPTO WITH $10 BITCOIN FREE:We have an affiliate code with Coinbase.  If you decide to buy some crypto on Coinbase, you get $10 of free BTC, when you spend at least $100 in crypto.  The Bad Crypto Podcast also gets $10 BTC, as well. Win-Win. Coinbase is one of the most popular and well-known brokers and trading platforms in the world. Their platform makes it easy to securely buy, use, store and trade digital currency. Users can purchase bitcoins, Ether and now Litecoin from Coinbase through a digital wallet available on Android & iPhone. Do your own due diligence, some people have had some customer support issues. Neither Joel nor Travis can attest to that.  If you do use Coinbase, once your coins clear, move it to an offline wallet or if you choose, move them over to another exchange. Here is a list of all of the top crypto-currency exchanges.  Choose one that you like. DISCLAIMER: Do your own due diligence and research. Joel Comm and Travis Wright are NOT FINANCIAL ADVISORS. We are sharing our journey with you as we learn more about this crazy little thing called cryptocurrency.  We make NO RECOMMENDATIONS. Don't take anything we say as gospel. Do not come to our homes with pitchforks because you lost money by listening to us. We only share with you what we are learning and what we are investing it. We will never "pump or dump" any cryptocurrencies. Take what we say with a grain of salt. You must research this stuff on your own! Just know that we will always strive for RADICAL TRANSPARENCY with any show associations. Show Edited By: Aaron The Tech (http://aaronthe.tech) Support the show: https://badcryptopodcast.com See omnystudio.com/listener for privacy information.

In this episode, Bryan, Dav, and Sam breakdown minute ninety-five of Scott Pilgrim vs The World.Email the show at ScottvsMinute@gmail.com

Ever wonder how some of your favorite food dishes got their names?  From Fettuccine Alfredo to Kung Pao Chicken, we take a look at some of their origins.   Show Notes: Fettuccine Alfredo Recipe: https://www.bettycrocker.com/recipes/fettuccine-alfredo/61d2461a-da1e-4f20-b101-e0a5186ef337… The post Name That Food appeared first on Incredible Stories Podcast.

We go headfirst (feet first, or sideways?) into funny news from the week. We browsed Facebook, Instagram, SnapChat (and all) to find out that when people get tattoos of Chinese symbols, maybe they don't quite translate well and they don't even know? We found some of the worst Chinese translations (hint: think Chinese menu items..think Kung Pao Chicken on the back of your neck)...sometimes known as 'Engrish' when translations go wrong...it's a 2 way street...slang. Sometimes you just really need Google Translate. When people ask strange questions on what to do...we love it. One guy wonders what would happen if he goes 'Home Alone' on a cop that lives in his neighborhood..and let's just say it involves a doggy door and a hose. That leads us to ask so many questions; Is booby trapping considered assault, and would dogs on swings or jet packs be a good option...maybe raptors from Jurassic Park? Maybe we're not the best legal advice (we can't give any, so consult your attorney). Would the Transforms ever play qudditch with Harry Potter characters? We took a question from the Internet about a fan fiction plotline, and totally destroyed it. And somehow Elon Musk gets looped into it with his Tesla (Transformers meets electric cars). Once we got into the top of Transformers it very quickly into Camaros playing Quidditch against...and once getting into the subject of robots, it's hard not to talk about Johnny 5 from "Short Circuit". We end the episode with a 'would you rather' situations (you can look up the book..bet like the 'professionals' handle it. The question posted involves sneezing or hitting your funny bone, which as it turns out is striking a nerve. Either way, we'll leave you rested on fluffy clouds.

On this week's FAST FORWARD, Jo Ling Kent of the FOX Business Network chats with the CEO and co-founder of Casper, Philip Krim. Casper is an online ordering service that delivers mattresses to its customers. Jo and Philip discuss how Casper is different from its competitors, and how the marketplace is changing. Also find out what connects the 2016 Presidential candidates and food recipes. And in Reboot this week: a bad week for a pair of tech giants… Subscribe and get automatic downloads of this podcast on iTunes Join FOX Business Network's Jo Ling Kent with this edition of Fast Forward FAST FORWARD is a podcast on tech, innovation and media. Every week, FAST FORWARD, digs into today's stories with the most dynamic leaders and voices. Featuring the inventors, innovators and investors who shape the future while we wait patiently in the present, we leverage our Fox Business intel to explore what happened, why and what's coming next. And robots. Lots of robots. Follow Jo on Twitter @JoLingKent #FOXFastForward Click here for more “Fast Forward” with Jo Ling Kent

Xiaohua: What comes to your mind when the word formula is mentioned? Advanced mathematics? Quantum mechanics? Or relativity? Actually, what we are going to talk about is food. According to British researchers, quantitative recipes can help you make the most palatable food. 提到公式，你的脑海中会浮现出哪些高大上的理论呢？根据英国科学家的研究，即使是在烹饪领域，数学公式也能指导你做出最美味的食物。So these researchers have come to the trouble to work out the best or the secret formula behind all these food items and different recipes. Do you believe in that? Do you believe in the perfect recipe?Heyang: I think that when you have these very standardized and meticulously drawn-up recipes. I think it can produce a standardized flavor, but whether that is perfect to your palate is a completely different thing. So I think standardization is really what they’re trying to do, and not really trying to find the optimal flavor.Brian: I think perfect is a tricky word whenever you use it. Perfect does not exist, but you don’t need to go for perfect. What science does is science improves peoples’ lives. I mean the fact that you are, our dear listeners, can hear us is due to science. The radio didn’t invent itself. It was invented by scientists, and that’s what we are trying to do here. They’re trying to figure out ways to make peoples’ lives better. And no – its not going to be perfect ‘cause nothing is, but if you follow perfectly and exactly step-by-step, you may get an extremely good tasting things. But even if you don’t follow perfectly, just the idea of doing this in a more rigorous sort of way instead of like “oh, I’ll just grab a certain amount of salt and just kind of throw that out there,” then that’s probably not going to be the optimal taste and this way it makes cooking easier in a lot of ways and it can actually be healthier. It’s about improving peoples’ livelihoods.Heyang: Okay, so to give you an example. Strawberries with cream, which is a great signature piece that you have to consume during spring and summer time in England. And you go to the garden, have strawberry and cream, and have a glass of Pimm’s with leaves of mint in it. It is just so perfect. According to this recipe, the perfect strawberry-to-cream ratio is 7:3, and I totally disagree with it because I don’t really like whipped cream that much. I would prefer 8:2, so that’s also a 4:1. So I mean, just to give you an example. These are things that there’s a standard. It’s a reference, but when it comes to your own dish, put your own thought into it.Xiaohua: I agree with that but also I think there are still some ironclad rules in some of these recipes. Maybe it’s not an argument between 7:3 or 8:2, but there are things that you have to do. For example, you have to have the cream there, right? Otherwise it’s not called the strawberries with cream. Similarly, you have to add salt into your hot chocolate. Otherwise if it’s……Brian: What?Xiaohua: Yes. You don’t know that, Brian?Brian: No. I had hot chocolate. I mean I……Xiaohua: You have to have salt.Brian: I’m not a huge fan. But I have never done that. That seems offensive. I mean this is supposed to be a sweet sort of thing, like sweet and creamy and salt, what is it doing there?Heyang: But the package already comes with salt in it.Brian: See that? That’s if you make it from the package. That stuff is nonsense. You should make it yourself there and……Heyang: Your own hot chocolate, you know how to make it from scratch?Brian: I don’t……Heyang: See? Busted.Brian: Okay, okay. I mean I have not engaged in hot chocolate makery in some time. But you know, packaging is not the way to do it. Maybe they have the formula but that’s not good. You should use the formula that is correct and you know that is what it is. And by the way, Heyang, how do we know that you are not the weird one here? You want your 8:2, 4:1 ratio of your strawberries and cream. Maybe you’re just the weird outlier on this.Heyang: I think the whole purpose of that little monologue you did is to call me weird. And what Xiaohua said earlier sounds like part two of yesterday’s discussion. When we talked about Kung Pao Chicken has been changed into different ways to cook in all kinds of countries outside of China, I suppose. And Xiaohua sounded like a true conservative there saying that you think that there should be a standardized rule where I think that certain variations are necessary to suit the local palate.Xiaohua: Certain but not to make Kung Pao Chicken into some kind of sweet sour chicken or some sort of fried chicken dipped in weird sauce.Heyang: See? See? Conservative. Brian: Well, see that? That’s the thing. There’s the authentic cuisine, and then there’s the Americanized or Anglicized or whatever version of it. And maybe the local people like it there. But I’m sure if most Chinese people go abroad and they try whatever is like the orange chicken or broccoli beef in the U.S., they have no idea what they taste like. “Wait, what is the American food here?” So I think keeping the way things have been, I think there’s value to that.

In our very first episode of The Universal Geek Podcast we tackle the latest news reports coming out of Universal Studios Hollywood. Jae has a review of one of Universal's most popular restaurants, Panda Express. We also visit the Upper Lot Newsstand and Tommy has his Tip of the Week!   News Springfield Opens! Shrek 4D New Queue The Flash Flood scene has been updated. Season Passes Changes Season Pass Price List Feature Restaurant Review PANDA EXPRESS UNIVERSAL STUDIOS The best word to describe eating at Panda Express in Universal Studios is WOW! It's located near the Jurassic Park ride, so it's easy to find. There are two lines to make the service go quickly. However, this is a popular place, so expect a wait. Panda Express labels itself as “Gourmet Chinese Food.” So, right off the bat you know you're going to be served dishes better than what you get at Disneyland. Lucky Fortune Cookery, are you listening? There are only 4 different entrées available, so it's super simple to make a choice: Orange ChickenKung Pao ChickenBroccoli BeefBeijing Beef First off, they give you generous amounts of Chow Mein and Fried Rice. What better way to fuel your theme park adventure than a Mega Carb Load? Mix the two up and it's like there's Starch Party in your mouth! Their famous Orange Chicken is a sweet and salty sensation. The glaze coating is sweet and sticky, with fruity notes of artificial orange flavor. Those fried chicken parts are crispy on the outside with a chewy texture inside. One of the most enjoyable aspects about this dish is not knowing what you're eating. Is it white meat, is it dark meat, or how about some other part of the chicken? It's like a fun guessing game. No wonder it's their number 1 seller everywhere. Don't sleep on the Kung Pao Chicken though. Everyone needs salt in their diet, right?. It's an essential nutrient for human beings. This dish is just the ticket. At 970mg of sodium per serving, this provides almost half your recommended daily intake. It's like licking a salt tablet in a good way. Then there's the Broccoli Beef. The wonderful thing about this entrée is that when it goes in your mouth, everything pretty much tastes the same. Sure, there are some textural differences. But the sauce makes it challenging to know where the beef begins and the broccoli ends. You get your veggie intake without even knowing it! This is the perfect dish if you're one of those people who don't like broccoli. I must admit, I haven't tried the Beijing Beef yet. However, based on the fact that Panda Express is Gourmet Chinese Food, I can only imagine the flavors! The cost for a 2-item plate is $10. Sure, it may sound expensive but you're getting a premium gourmet meal here. Also, be prepared for to wait. This place is very popular. It takes about about 20-minutes to find a seat and there are no tables indoors. Oh, and on days when the park closes at 6pm, this place shuts its doors at 4pm. So, plan your day accordingly. You don't want to miss out on all the Gourmet Chinese Food. One last thing: Ignore the 1-star overall rating on Yelp. Those people are obviously Disneyland spies who are jealous of Universal Studios having Panda Express on property. That's it for my review, thanks for listening! Tip of the WeekHow to cure a headache from 3D movies. Transformers: The Ride 3DKing Kong 3DDespicable Me 3D AttractionShrek 4Dand the Upcoming Fast and Furious - Supercharged! (in 3D) Bring Advil and/or Take a plastic bag Happy April Fools Day :) Twitter Daniel @disgeekpodcast Tommy @tommypixChris @dizchrisJae @MagicalFoodTour Email us at- disgeekpodcast@gmail.com Call us at 661 450-8290. If you enjoy the show take a minute and Review us in itunes. Download Sticher Radio. Use Promo Code: DISGEEK Check Out Touring Plans.com! Use code DISGEEK for 20% a one year subscription.   Visit our friends at:

更多内容可以看今天的微信哦~搜索英语环球NEWSPlusWith the ability to cut noodles, stir vegetables and fry eggs, food-serving robots have gone from a figment of our imagination less than a decade ago to running around and making delicious food in some of Beijing's restaurants. At a restaurant called Wilwi, literally translated as "future flavors", which is located in Haidian District, a small crowd of people watch in fascination as three semi-automated robots help prepare all the food. The kitchen is in full view to the public so people can see what the machines are doing. Right now, they are making fried rice.The robots don't actually look like what you might expect. There's no head or big, blinking eyes and as far as I can tell, there are no legs either. Instead, it looks like a huge cooking pot with an opening on the side. Before the robot can make the fried rice, however, we must first cook the rice in a rice cooker. Afterwards, the rice is put into the robot we have here. The other ingredients come in little boxes. We have eggs, onion, corns and green peas. The machine will give prompts when it's time to add these ingredients. To start this machine, we just press a button on top. And here we go.A dish takes about two minutes to cook and can feed 20 people. The robot can cook more than 300 dishes including mapodoufu, which is spicy tofu, and gongbao jiding, Kung Pao Chicken. Now, we have added all the other ingredients and they are all being mixed together by some kind of blade.What surprises me is the number of people in this kitchen. Normally, in a restaurant, there are more than ten people. But here, there's just one person operating all the machines. For dinner, one of the busiest times of the day, there are usually seven people operating the robots here.The food at Wilwi is presented in large buffet-style of standardized dishes and diners can check the menu the day before on WeChat. Today, we have rice porridge, chicken soup, pickled vegetables, spicy tofu, steamed yams and of course, fried rice. There are also a number of potato dishes. Most of these are made by robots.Let's find out how they taste."It all taste great. The presentation looks good too – very bright colors and good flavors. It looks very fresh. I've never experienced anything like this before. It's very interesting." Besides making excellent dishes, the robots are also environmentally friendly. Minimum heating is used in the cooking processed so that none of the food tastes like they're burnt. Also, the ingredients come in recyclable packets which reduce the amount of trash in the kitchen as well as inside the restaurant. The utensils used by diners here are all recyclable as well and are sterilized after they are used.The meals, according to the menus, consist of a blend of meat, vegetables, grain and calcium. According to the chef, who is busy at work, the meals provide a healthy balance to all the diners.Besides being a restaurant, Walwi is also a sales outlet for these semi-automated robots. According to general manager Jiang Ping, most of his customers are managers at other restaurants and cafeteria at corporations. He hopes that by showcasing this advanced technology at his restaurant, he can introduce robots into people's lives."My main goal of opening a robot restaurant is to let people interact with these machines and let them become a part of people's lives. I predict that within 10 years, robots will become common. In each household, there will be a robot who can cook, aid the elderly members of the family, and act as a bodyguard to safeguard the family's wealth and security." Although it seems inevitable that robots will take over laborious jobs from humans, as long as people love eating food, there will still be work for chefs to create delicious dishes. Robots are just there to provide a helping hand.

Learn from our renowned Chefs as they take you on a culinary tour through Chinese Cuisine.