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I read that from your linked thread. Good to know! I doubt I'll use RAID and I wont be adding any storage drives to the system.

Perfect. That was one of my concerns, whether I would get the full speed from the M.2 drive. Looks perfect to me.

Nice one boss! All looking good to me! Much appreciated once again.

No thanks. Stulid nailed it :)

Nice one! Good to see you're still here Stulid, speccing up rigs. Is that motherboard not a bit overkill? I'm not sure if I need to spend that to get the M.2 and DP. Everything else looks good! How's the cooler? I do need a PSU. I'll probably be looking for a fully modular design to...

Afternoon! I'm hoping someone who is in the know with current gear can help spec me up a nice machine. What I have in mind 6700K A Z170 board (It must have DisplayPort and an M.2 slot) 16GB RAM A Fast compatible M.2 PCI-E M.2 SSD (512GB) A small-ish, sleek professional looking case (not crazy...

Really? Is that my reasoning. Read post #4. I told you the reason. It flavours the oil and infuses the whole dish from the beginning, the same reason you begin dishes with sweating an onion. I'm well aware of the importance of understanding what's going on and why it's happening.

Let's not bother searing steak, sweating vegetables, adding salt and pepper... After all what do the French know! Have you any idea how crazy that sounds. The WHOLE of Asia, even the Indians, Thai, Japanese... They all do it the conventional way. I'm pretty sure they know what they're doing...

Your questioning every single professional Chinese chef? That's like questioning gravity. If it was supposed to go in at the end or it was better, they'd do it.

Sounds good to me. A new one opened near me and it's very good. They do Malaysian and Thai dishes too, very good.

I'm doing Starter: bruschetta Main: Steak and chips with a Diane sauce. Pudding: Hagen Daz!

Raw fish with a milky bar, mmmm. Honestly, wouldn't you rather something more hearty and wholesome. I'd want a double whopper after that dinner. Each to their own I suppose. Just a bit uppity and pretentious IMO.

You are supposed to begin with the holy trinity, garlic, chilli and ginger. This then flavours the oil and flavours everything else. It's not meant to go in at the end. Participant is correct, you keep it moving in the traditional stir fry fashion and it's only in there on its own for a few...

Fire the recipe my way please.

All this amazing sounding food and no photos... I'm disappointed.

It might be safe, it might not be. One way to make sure is to avoid it completely. It's not difficult as it's only in processed crap. Eat and drink natural food and drinks and forget all about it.

The brown will be fine in a lasagne. Honestly for a lasagne, it seems a waste using a fresh crab to be mixed in with all those other flavours and sauces. Fresh crab meat would be appreciated in a salad, not in an oven baked saucy dish. I certainly wouldn't be driving 30 miles for a fresh...

Not had skips in years. love them!

Grapefruit.

Stewing steak needs 3-4 hours to become fully tender in a low oven. Glad it wasn't too tough.