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Questions Post #13
Do you think Wesley looks like Ed Exley, as played by Guy Pearce, in L.A. Confidential?
What's the thing in lj called, where a post looks like a white page with text, with just a few buttons at the top, and can you always get to that in anyone's journals, or is it only some journals?
Where did the term whinging come from?
How bout the term pressies?
Does DB's acting (in say, Bones) still bother people sometimes?
Does anyone wished DB shaved his face closer these days (on Bones)?
Does anyone not think they fucked with Cordy's character in AtS S3? Besides TKDad, I mean?
Do you guys like Andy Hallett?
Do you guys like Stephanie Romanov?
Has anyone written Cordy/loofah? Anyone?
Do you rewatch eps of BtVS/AtS? How do you do it? Do you just pick out one you liked? Pick out a couple you liked? Watch an arc you liked? Fastforward to the good parts? Rewatch a whole season? Rewatch certain parts for fanfic writing purposes?
How do you make katsu don?
Why can't I get a job?
What ep of anything Whedonverse did you not like much at first, but gained respect for later?
Is there one you liked at first but not so much now?
Are there characters you like better in fanfic than on the actual screen?
Why is Kara Thrace such a badass?
How could that AoQ guy finally give a "SUPERLATIVE" (yeah, all caps) rating to my least favorite ep in all 7 seasons of BtVS?
Is there really any episode worse than "Provider"?
Does anyone just think "ARCHIE KENNEDY!!!!" every time they see Lee Adama?
Why does everyone hate Waiting In The Wings?
Am I the only one who doesn't think Angel making goofy faces at baby!Connor was out of character and stupid?
Am I the only one who actually kinda likes Justine (as a character)?
Okay, I'm done.
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6 cups cooked Nishiki Rice
4 pork loin fillets (about 1 lb.)
Salt and pepper
5 eggs
Flour
1-1/2 cups JFC Brand Panko (Japanese style bread crumbs)
1/2 cup vegetable oil
1 onion
Broth
1-1/2 cups niban-dashi, or JFC Dashi-no-Moto (soup base)
4 tablespoons Kikkoman Soy Sauce
5 tablespoons Kikkoman Mirin
2 tablespoons Ozeki Cooking Sake
Frozen or canned green peas
1. Tenderize the pork with a meat pounder and season with salt and pepper.
2 Beat an egg and pour into a flat dish. Pat the pork fillets dry. Dredge in flour, then in the beaten egg mixture, and finally in panko, pressing the fillets gently to make the coating stick.
3.
Heat vegetable oil in a skillet and fry the fillets for about 5 to 6 minutes, turning over once.
4. Thinly slice the onions.
5. Combine the broth ingredients. Simmer 1/4 each of the broth and onion slices together in a small skillet until the onion is tender.
6. Cut a pork cutlet into bite-size pieces and add to a small skillet. Pour in a beaten egg; when it is half set, sprinkle on a fourth of the peas.
7. Put 1/4 of the hot rice into an individual serving bowl and top with the pork cutlet mixture from the skillet. Repeat this process for the remaining 3 portions.
And ARCHIE!
no subject
And ARCHIE!
I know!!!