Cooking chicken and Taiwanese
POSTED AT 02:23 AM in General
Hmm, so I've still yet to master the best way to cook chicken in our electric oven. Packet says 40 minutes at 375 degrees. Peter says add 25-50 degrees for electric ovens... but even 50 minutes at 425, the chicken will still have blood inside, which I hear is not good. Hmm, does that mean I just have to cut the chicken open first so the blood can drain, or do I need to defrost first?
The weekend's been rather productive. Caught up on reading for 2 classes now, have CS homework about completed, and I've actually started writing and translating for my Taiwanese presentation.
So far, I've got "Tâi-ôan ê tiän-náu iû-hì täi-p³-hün lóng-s„ chëng J…t-pún, BÃ-kok, kap Hân-kok chìn-kháu kòe-lâi. Chiah-ê iû-hì" by using this Taiwanese dictionary, which Joyce introduced to me. ^_^
of the Moment: 蔡ä¾?æž— (Jolin Tsai)'s åŸŽå ¡ (Castle) album
Currently feeling productive
The weekend's been rather productive. Caught up on reading for 2 classes now, have CS homework about completed, and I've actually started writing and translating for my Taiwanese presentation.
So far, I've got "Tâi-ôan ê tiän-náu iû-hì täi-p³-hün lóng-s„ chëng J…t-pún, BÃ-kok, kap Hân-kok chìn-kháu kòe-lâi. Chiah-ê iû-hì" by using this Taiwanese dictionary, which Joyce introduced to me. ^_^
of the Moment: 蔡ä¾?æž— (Jolin Tsai)'s åŸŽå ¡ (Castle) album
Currently feeling productive
Give me a wai!
















