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	<title>Comments on: Easy Chinese Recipe: Pork and  Szechuan Vegetable</title>
	<link>http://www.simcooks.com/371/pork-and-szechuan-vegetable/</link>
	<description>Cooking Made Easy</description>
	<pubDate>Thu, 07 Aug 2008 20:26:57 +0000</pubDate>
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		<title>by: MeltingWok</title>
		<link>http://www.simcooks.com/371/pork-and-szechuan-vegetable/#comment-1857</link>
		<pubDate>Fri, 26 Jan 2007 03:07:04 +0000</pubDate>
		<guid>http://www.simcooks.com/371/pork-and-szechuan-vegetable/#comment-1857</guid>
					<description>One time I kept the leftover sz. vege in the fridge, don't know what happen, got dried up hahaha, perhaps will try once more, too bad this darn preserved veges got no expiration date on the bag one :(</description>
		<content:encoded><![CDATA[<p>One time I kept the leftover sz. vege in the fridge, don&#8217;t know what happen, got dried up hahaha, perhaps will try once more, too bad this darn preserved veges got no expiration date on the bag one :(
</p>
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		<title>by: yich</title>
		<link>http://www.simcooks.com/371/pork-and-szechuan-vegetable/#comment-1827</link>
		<pubDate>Wed, 24 Jan 2007 16:32:40 +0000</pubDate>
		<guid>http://www.simcooks.com/371/pork-and-szechuan-vegetable/#comment-1827</guid>
					<description>BuddingCook - hehe... it feels soft to touch. La la la ...Squish squish the dirty little brain.

DF - Only during quarter ends. Yes. It's crazy.

Chopsticks - I look forward to more VNese recipes from you! It's interesting to see what other people eat :)

MW - I didn't rinse for too long. Just rinse off the specks of chili and some dirt. I guess the ready stripped ones are more convenient, but for the big ones, I can cut out a big piece to make soup.

PP - simple and yummy hor.</description>
		<content:encoded><![CDATA[<p>BuddingCook - hehe&#8230; it feels soft to touch. La la la &#8230;Squish squish the dirty little brain.</p>
<p>DF - Only during quarter ends. Yes. It&#8217;s crazy.</p>
<p>Chopsticks - I look forward to more VNese recipes from you! It&#8217;s interesting to see what other people eat :)</p>
<p>MW - I didn&#8217;t rinse for too long. Just rinse off the specks of chili and some dirt. I guess the ready stripped ones are more convenient, but for the big ones, I can cut out a big piece to make soup.</p>
<p>PP - simple and yummy hor.
</p>
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		<title>by: pablopabla</title>
		<link>http://www.simcooks.com/371/pork-and-szechuan-vegetable/#comment-1823</link>
		<pubDate>Wed, 24 Jan 2007 11:13:30 +0000</pubDate>
		<guid>http://www.simcooks.com/371/pork-and-szechuan-vegetable/#comment-1823</guid>
					<description>Ah...this dish comes around on the dinner table at least once every 2 months ;)</description>
		<content:encoded><![CDATA[<p>Ah&#8230;this dish comes around on the dinner table at least once every 2 months ;)
</p>
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		<title>by: MeltingWok</title>
		<link>http://www.simcooks.com/371/pork-and-szechuan-vegetable/#comment-1819</link>
		<pubDate>Wed, 24 Jan 2007 09:01:21 +0000</pubDate>
		<guid>http://www.simcooks.com/371/pork-and-szechuan-vegetable/#comment-1819</guid>
					<description>Sim, I always find buying the whole is much saltier than the ones in the ready stripped little foil bags, 3 for 1 buck ! hehe.. Did you have to rinse them long before you cook ?</description>
		<content:encoded><![CDATA[<p>Sim, I always find buying the whole is much saltier than the ones in the ready stripped little foil bags, 3 for 1 buck ! hehe.. Did you have to rinse them long before you cook ?
</p>
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		<title>by: Wandering Chopsticks</title>
		<link>http://www.simcooks.com/371/pork-and-szechuan-vegetable/#comment-1817</link>
		<pubDate>Wed, 24 Jan 2007 04:21:58 +0000</pubDate>
		<guid>http://www.simcooks.com/371/pork-and-szechuan-vegetable/#comment-1817</guid>
					<description>16 hour days? Crazy!

We must be in sync. I just made this dish a few days ago, VNese-style braised in coconut juice and caramelized sauce.</description>
		<content:encoded><![CDATA[<p>16 hour days? Crazy!</p>
<p>We must be in sync. I just made this dish a few days ago, VNese-style braised in coconut juice and caramelized sauce.
</p>
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		<title>by: Daddy Forever</title>
		<link>http://www.simcooks.com/371/pork-and-szechuan-vegetable/#comment-1816</link>
		<pubDate>Wed, 24 Jan 2007 04:12:06 +0000</pubDate>
		<guid>http://www.simcooks.com/371/pork-and-szechuan-vegetable/#comment-1816</guid>
					<description>The finished product looks good, but it's hard for me to get past the "dirty green brain" description.

16 hours a day? Are you nuts? Before I had kids, I worked 60-70 hours a week. That's still less than 16 a day.</description>
		<content:encoded><![CDATA[<p>The finished product looks good, but it&#8217;s hard for me to get past the &#8220;dirty green brain&#8221; description.</p>
<p>16 hours a day? Are you nuts? Before I had kids, I worked 60-70 hours a week. That&#8217;s still less than 16 a day.
</p>
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		<title>by: BuddingCook</title>
		<link>http://www.simcooks.com/371/pork-and-szechuan-vegetable/#comment-1815</link>
		<pubDate>Wed, 24 Jan 2007 02:35:47 +0000</pubDate>
		<guid>http://www.simcooks.com/371/pork-and-szechuan-vegetable/#comment-1815</guid>
					<description>hehe *lol* i liked your description "it looks like a dirty green brain". :) it does look like one doesn't it? :D</description>
		<content:encoded><![CDATA[<p>hehe *lol* i liked your description &#8220;it looks like a dirty green brain&#8221;. :) it does look like one doesn&#8217;t it? :D
</p>
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