History CowboyBebopAtHisComputer / Other

*** Chinese dishes generally adhere to the "shape rule"--major ingredients are usually cut into similar shapes so they cook more evenly and are easier to eat. The cookbook's dish has vastly different cuts for all its different ingredients--the tofu's in big triangles, but the bell peppers are in thin slivers, the mushrooms are in wide slivers, the snow peas are chopped in half widthwise, and the meat is ground. (Yes, the meat is ground in the traditional Chinese Mapo tofu, but it's just an optional seasoning, remember?[[note]]For comparison, most Chinese dishes that use garlic--and it's a lot of them, especially in Sichuan and other parts of Southwest China--call for it to be minced, crushed, or pounded. In that form, some will stick to the main ingredients as you eat it, and the rest can safely just be left in the bowl when you're done since it isn't worth picking it out unless you're some kind of garlic fiend. This is what we mean by saying traditional mapo tofu treats the meat like an aromatic--especially after you account for shrinkage due to melting fat, the amount of meat in the dish is close to the amount of garlic in the dish (four large cloves in the video) than the amount of tofu.[[/note]])

*** Chinese dishes generally adhere to the "shape rule"--major ingredients are usually cut into similar shapes so they cook more evenly and are easier to eat. The cookbook's dish has vastly different cuts for all its different ingredients--the tofu's in big triangles, but the bell peppers are in thin slivers, the mushrooms are in wide slivers, the snow peas are chopped in half widthwise, and the meat is ground. (Yes, the meat is ground in the traditional Chinese Mapo tofu, but it's just an optional seasoning, remember?[[note]]For comparison, most Chinese dishes that use garlic--and it's a lot of them, especially in Sichuan and other parts of Southwest China--call for it to be minced, crushed, or pounded. This is what we mean by saying traditional mapo tofu treats the meat like an aromatic--especially after you account for shrinkage due to melting fat, the amount of meat in the dish is close to the amount of garlic in the dish (four large cloves in the video) than the amount of tofu.[[/note]])

*** Chinese dishes generally adhere to the "shape rule"--major ingredients are usually cut into similar shapes so they cook more evenly and are easier to eat. The cookbook's dish has vastly different cuts for all its different ingredients--the tofu's in big triangles, but the bell peppers are in thin slivers, the mushrooms are in wide slivers, the snow peas are chopped in half widthwise, and the meat is ground. (Yes, the meat is ground in the traditional Chinese Mapo tofu, but it's just an optional seasoning, remember?)

** Not every spicy dish from Sichuan that has Sichuan peppercorns is in the ''mala'' (numbing and spicy) flavor profile (which focuses on setting both the spiciness of the chilis and the numbingness of the peppercorns to maximum). While it's true that many Sichuanese dishes do use both chilis and Sichuan peppercorns, most use one as a supporting flavor for the other (usually using a small amount of peppercorns to balance the heat of fiery chilis), and many dishes use only one or the other on their own. Kung Pao chicken, for instance, traditionally only uses a small amount of Sichuan peppercorn (maybe half a teaspoon's worth) as a complement to the fairly large amount of chili in the dish--it's not supposed to be enough that you detect a numbing sensation. Nevertheless, foreign recipe writers seem to insist on adding a mountan of peppercorns to Kung Pao--for instance, Serious Eats (which is normally pretty good with getting recipes right) calls for 1-2 ''tablespoons'' of peppercorns, which (unless you're using really bad peppercorns) is more than enough to get a strong numbing kick.

** Another common target is Chinese chili oils. While Sichuan cuisine goes for chili oil pretty hard, many other provinces have their own versions, like Guizhou's ''youlajiao''. Moreover, within Sichuan, there's plenty of different kinds of chili oil as well; the most prominent Sichuan oils are ''hongyou'' (literally "red oil") and ''youlazi" (literally "spicy things in oil"), but ther forms exist. Non-Chinese sources often seem to think that only Sichuan-style chili oils exist, and among Sichuan oils, they don't distinguish between types. Even recipes purporting to make a non-Sichuan oil, like the innumerable recipes for homemade versions of ''Lao Gan Ma'' (a brand of mass-produced Guizhou ''youlajiao''), use a Sichuan technique (which calls for hot oil to be poured over the chilis and allowed to steep) even when the other main Chinese chili-oil process (which calls for the chilis to be added to a pan of hot oil on the stove and allowed to cook together for a few minutes) is actually called for.

*** Similarly, the cookbook's recipe calls for all of the vegetables to be thrown in the wok at once. This is basically never done in China, since different vegetables take different amounts of time to cook to the correct doneness. Cantonese chefs go so far as to cook each component[[note]]Which can consist of multiple ingredients if they all happen to have similar cooking times[[/note]] of a stir-fry to the desired doneness, evacute each component from the wok when done, and recombine in the wok with the sauce or seasoning at the end. Chefs in the other Chinese traditions aren't usually so paranoid, but do pay close attention to correctly timing the addition of each ingredient.

*** The cookbook's recipe also calls for so much food to be cooked at once that it would, if followed literally, crowd all but the largest (we're talking cafeteria-kitchen) woks.

*** Chinese dishes generally adhere to the "shape rule"--major ingredients are usually cut into similar shapes so they cook more evenly and are easier to eat. The cookbook's dish has vastly different cuts for all its different ingredients--the tofu's in big triangles, but the vegetables are all in thin strips, and the meat is ground. (Yes, the meat is ground in the traditional Chinese Mapo tofu, but it's just an optional seasoning, remember?)

*** Similarly, the cookbook's recipe calls for all of the vegetables to be thrown in the wok at once. This is basically never done in China, since different vegetables take different amounts of time to cook to the correct doneness. Cantonese chefs go so far as to cook each component[[note]]Which can consist of multiple ingredients if they all happen to have similar cooking times[[/note]] of a stir-fry to the desired doneness, evacute each component from the wok when done, and recombine in the wok with the sauce or seasoning at the end. Sichuanese chefs aren't usually so paranoid, but do pay close attention to correctly timing the addition of each ingredient.

*** Similarly, the cookbook's recipe calls for all of the vegetables to be thrown in the wok at once. This is basically never done in China, since different vegetables take different amounts of time to cook to the correct doneness. Cantonese chefs go so far as to cook each component of a stir-fry separately to the desired doneness and recombine at the end. Sichuanese chefs aren't usually so paranoid, but do pay close attention to correctly timing the addition of each ingredient.

*** Similarly, Chinese dishes generally adhere to the "shape rule"--major ingredients are usually cut into similar shapes so they cook more evenly and are easier to eat. The cookbook's dish has vastly different cuts for all its different ingredients--the tofu's in big triangles, but the vegetables are all in thin strips, and the meat is ground. (Yes, the meat is ground in the traditional Chinese Mapo tofu, but it's just an optional seasoning, remember?)

*** Traditional Mapo tofu optionally uses a small amount of crisped minced or ground beef or pork as to flavor and give richness and umami to the braising liquid--almost more like an aromatic or a spice than anything else, and certainly not a primary ingredient. It's such a minor point that cooks in China frequently omit it entirely. The cookbook uses a massive amount of ground beef, enough to make it a major component.

*** Traditional Mapo tofu optionally uses a small amount of crisped minced or ground beef or pork as a flavoring agent--almost more like a spice than a primary ingredient. It's such a minor point that cooks in China frequently omit it entirely. The cookbook uses a massive amount of ground beef, enough to make it a major component.

** Not every spicy dish from Sichuan that has Sichuan peppercorns is in the ''mala'' (numbing and spicy) flavor profile (which focuses on setting both the spiciness of the chilis and the numbingness of the peppercorns to maximum). While it's true that many Sichuanese dishes do use both chilis and Sichuan peppercorns, most use one as a supporting flavor for the other (usually using a small amount of peppercorns to balance the heat of fiery chilis), and many dishes use only one or the other on their own. Kung Pao chicken, for instance, traditionally only uses a small amount of Sichuan peppercorn (maybe a teaspoon's worth) as a complement to the fairly large amount of chili in the dish--it's not supposed to be enough that you detect a numbing sensation. Nevertheless, foreign recipe writers seem to insist on adding a mountan of peppercorns to Kung Pao--for instance, Serious Eats (which is normally pretty good with getting recipes right) calls for 1-2 ''tablespoons'' of peppercorns (3-6 times what an actual Sichuanese cook would use), which (unless you're using really bad peppercorns) is more than enough to get a strong numbing kick.

** Not every spicy dish from Sichuan that has Sichuan peppercorns is in the ''mala'' (numbing and spicy) flavor profile (which focuses on setting both the spiciness of the chilis and the numbingness of the peppercorns to maximum). While it's true that many Sichuanese dishes do use both chilis and Sichuan peppercorns, most use one as a supporting flavor for the other (usually using a small amount of peppercorns to balance the heat of fiery chilis), and many dishes use only one or the other on their own. Kung Pao chicken, for instance, traditionally only uses a small amount of Sichuan peppercorn (maybe a teaspoon's worth) as a complement to the fairly large amount of chili in the dish--it's not supposed to be enough that you detect a numbing sensation. Nevertheless, foreign recipe writers seem to insist on adding a mountan of peppercorns to Kung Pao--for instance, Serious Eats (which is normally pretty good with Chinese recipes) calls for 1-2 ''tablespoons'' of peppercorns (3-6 times what an actual Sichuanese cook would use), which (unless you're using really bad peppercorns) is more than enough to get a strong numbing kick.

** Not every spicy dish from Sichuan that has Sichuan peppercorns is in the ''mala'' (numbing and spicy) flavor profile (which focuses on setting both the spiciness of the chilis and the numbingness of the peppercorns to maximum). While it's true that many Sichuanese dishes do use both chilis and Sichuan peppercorns, most use one as a supporting flavor for the other (usually using a small amount of peppercorns to balance the heat of fiery chilis), and many dishes use only one or the other on their own. Kung Pao chicken, for instance, traditionally only uses a small amount of Sichuan peppercorn (maybe a teaspoon's worth) as a complement to the fairly large amount of chili in the dish--it's not supposed to be enough that you detect a numbing sensation. Nevertheless, foreign recipe writers seem to insist on adding a mountan of peppercorns to Kung Pao--for instance, Serious Eats (which is normally pretty good with Chinese recipes) calls for 1-2 ''tablespoons'' of chilis (3-6 times what an actual Sichuanese cook would use).

** Not every spicy dish from Sichuan that has Sichuan peppercorns is in the ''mala'' (numbing and spicy) flavor profile (which focuses on setting both the spiciness of the chilis and the numbingness of the peppercorns to maximum). While it's true that many Sichuanese dishes do use both chilis and Sichuan peppercorns, most use one as a supporting flavor for the other (usually using a small amount of peppercorns to balance the heat of fiery chilis), and many dishes use only one or the other on their own. Kung Pao chicken, for instance, traditionally only uses a small amount of Sichuan peppercorn (maybe a teaspoon's worth) as a complement to the fairly large amount of chili in the dish--it's not supposed to be enough that you detect a numbing flavor. Nevertheless, foreign recipe writers seem to insist on adding a mountan of peppercorns to Kung Pao--for instance, Serious Eats (which is normally pretty good with Chinese recipes) calls for 1-2 ''tablespoons'' of chilis (3-6 times what an actual Sichuanese cook would use).

** Not every spicy dish from Sichuan that has Sichuan peppercorns is in the ''mala'' (numbing and spicy) flavor profile. While it's true that many Sichuanese dishes do use both chilis and Sichuan peppercorns, most use one as a supporting flavor for the other (usually using a small amount of peppercorns to balance the heat of fiery chilis), and many dishes use only one or the other on their own. Kung Pao chicken, for instance, traditionally only uses a small amount of Sichuan peppercorn (maybe a teaspoon's worth) as a complement to the fairly large amount of chili in the dish. Nevertheless, foreign recipe writers seem to insist on adding a mountan of peppercorns to Kung Pao--for instance, Serious Eats (which is normally pretty good with Chinese recipes) calls for 1-2 ''tablespoons'' of chilis (3-6 times what an actual Sichuanese cook would use).

** Not every spicy dish from Sichuan is in the ''mala'' (numbing and spicy) flavor profile. While it's true that many Sichuanese dishes do use both chilis and Sichuan peppercorns, most use one as a supporting flavor for the other (usually using a small amount of peppercorns to balance the heat of fiery chilis). Kung Pao chicken, for instance, traditionally only uses a small amount of Sichuan peppercorn (maybe a teaspoon's worth) as a complement to the fairly large amount of chili in the dish. Nevertheless, foreign recipe writers seem to insist on adding a mountan of peppercorns to Kung Pao--for instance, Serious Eats (which is normally pretty good with Chinese recipes) calls for 1-2 ''tablespoons'' of chilis (3-6 times what an actual Sichuanese cook would use).

*** Similarly, Chinese dishes generally adhere to the "shape rule"--major ingredients are usually cut into similar shapes so they cook more evenly and are easier to eat. The cookbook's dish has vastly different cuts for all its different ingredients--the tofu's in big triangles, but the vegetables are all in thin strips, and the meat is ground. (Yes, the meat is ground in the traditional Chinese Mapo tofu, but it's just a seasoning, remember?)

*** Similarly, Chinese dishes generally adhere to the "shape rule"--major ingredients are usually cut into similar shapes so they cook more evenly and are easier to eat. The cookbook's dish has vastly different cuts for all its different ingredients--the tofu's in big triangles, but the vegetables are all in thin strips, and the meat (which has to be considered given the quantity) is ground.

* Bit of a double research failure--legal definitions and video game technology: Sen. Joe Lieberman was upset by the presence of a [[LightGun Super Scope]] at the Senate Committee on Governmental Affairs regarding video game violence and the eventual formation of the ESRB, saying that it "looks like an assault weapon." For starters, [[http://en.wikipedia.org/wiki/Super_Scope the Super Scope]] is more accurately held like a bazooka or similar over-shoulder rocket-firing device. His assertion that it looks like an assault weapon is questionable at best for other reasons, including its incongruously small size, obviously marked and lens-sealed front bore, and perhaps most damningly, a lack of anything resembling ''any'' of the defining assault weapon features prohibited by the Federal Assault Weapons Ban (ie., removable magazines, retractable stock, pistol grip, bayonet mount, flash suppressor, grenade launcher mount).

* An “Ultimate Guide” to the UsefulNotes/EnglishPremierLeague states that every team to have played in the Premier League has been relegated at least once from it. This ignores the six teams to have featured in every season[[note]]Arsenal, Chelsea, Everton, Liverpool, Manchester United and Tottenham Hotspur[[/note]] and the at-the-time-of-publishing three teams who had never been relegated since their promotion to it[[note]]AFC Bournemouth, Brighton and Hove Albion and the since-relegated Huddersfield Town[[/note]]. Even if this extended to include the Fist Division[[note]]its name between 1892 and 1992[[/note]], it still isn’t true since AFC Bournemouth had never been in the top flight before their promotion in 2015.