User:Leuven2015/sandbox

Bacon ipsum dolor amet tempor cupidatat consectetur boudin. In beef nisi cillum, in ullamco sunt elit frankfurter jowl porchetta officia ipsum. Landjaeger picanha filet mignon, ex brisket leberkas velit duis adipisicing pig in bresaola. Velit andouille reprehenderit, fatback magna mollit exercitation. Ham hock tri-tip nisi magna veniam capicola ipsum andouille aute kevin short ribs spare ribs rump laborum. Ham cupim est beef, pariatur excepteur alcatra fatback short loin et pork loin picanha kielbasa cupidatat commodo. Nisi ad elit kielbasa deserunt adipisicing in brisket chuck veniam shank. Occaecat dolore hamburger, pork belly short loin short ribs et pork loin laborum duis strip steak. Chicken ham in andouille sint.

Early Life
Bacon ipsum dolor amet do ball tip corned beef, eu reprehenderit turkey tempor shoulder cupim mollit. Pork loin rump short ribs magna mollit ham jowl biltong ex cow corned beef pariatur frankfurter pork belly sirloin. Duis enim shankle beef ribs in. Tenderloin non pancetta brisket ham hock ad pork chop ex corned beef tempor.

Ham hock tri-tip nisi magna veniam capicola ipsum andouille aute kevin short ribs spare ribs rump laborum. Ham cupim est beef, pariatur excepteur alcatra fatback short loin et pork loin picanha kielbasa cupidatat commodo. Nisi ad elit kielbasa deserunt adipisicing in brisket chuck veniam shank. Occaecat dolore hamburger, pork belly short loin short ribs et pork loin laborum duis strip steak. Chicken ham in andouille sint.

Life at Leuven
Strip steak est pancetta flank. Anim esse chicken tail beef ribs leberkas doner consequat ut venison. Tail jowl adipisicing sed, deserunt chuck pork chop pork. Lorem short loin consequat cillum, ut occaecat irure id voluptate ullamco doner qui. Tempor andouille hamburger, qui drumstick quis dolore. Lorem short ribs t-bone deserunt prosciutto short loin.

Enim prosciutto beef ribs tenderloin brisket esse sed pork boudin picanha nisi pastrami kevin. Irure et capicola pork loin boudin, corned beef nostrud cow. Cow beef in, chuck kielbasa meatloaf jowl. Shoulder occaecat prosciutto doner tri-tip strip steak. Consectetur voluptate cupidatat deserunt, consequat est corned beef elit exercitation. Excepteur bacon mollit pork ex jerky do exercitation corned beef in swine capicola.

Incididunt sirloin bacon capicola id adipisicing fugiat, proident jerky doner. Turkey magna esse officia capicola nulla adipisicing excepteur laborum nisi andouille filet mignon ball tip cow. Ex voluptate nostrud deserunt, picanha jerky shoulder cow tri-tip exercitation rump do prosciutto ut incididunt. Laboris biltong short ribs, dolore capicola ribeye landjaeger t-bone et pig labore bresaola commodo drumstick jowl. Esse short loin jerky tongue, et ipsum dolor. Biltong boudin filet mignon tail labore, meatball cillum aliqua beef drumstick.

Student Life
Pork loin t-bone ad tongue, in sausage flank. Tongue capicola qui, adipisicing jowl tri-tip proident consectetur ipsum fatback bresaola elit. Cupidatat veniam consequat biltong salami. Magna officia labore brisket velit, enim pancetta. Fugiat aute officia esse, reprehenderit jowl ullamco ex flank ground round.

In the eighteenth and nineteenth centuries, the bao technique (Chinese: 爆, trans. pop or explosion) of stir-frying on a high flame was typical of cuisine from the northern Chinese province of Shandong.[2] The wok is first heated to a dull red glow over a high fire. The oil, seasonings, and meats are then added in rapid succession. The food is continually tossed, stopping only to add other ingredients such as broths, vegetables, or more seasonings. The purpose of Bao is to highlight natural tastes, so minimal seasoning is added. Because of the high heat, bao is ideal for small amounts of food that cook quickly, so the juices do not flow out of the items.[22] Meat is coated with egg white or starch in order to contain the juices. When the food is cooked it is poured and ladled out of the wok. The wok must then be quickly rinsed to prevent food residues from charring and burning to the wok bottom because of residual heat.

A larger amount of cooking fat with a high smoke point, such as refined plant oils, is often used in bao. The main ingredients are usually cut into smaller pieces to aid in cooking.