What’s the difference between bok and choy? – Stuff

Posted November 15, 2018 09:08:07 Some may not know the difference, but bok, choy and sirloin are often used interchangeably.

Both are steaks and have been used as a meat substitute for many years.

They have similar names, but the key difference is the size of the steaks.

Bok are steakhouses, while choy are traditional Japanese cooking methods where steaks are steamed.

Both types of meat are cooked over a hot fire and are served hot with a thick, juicy sauce.

They’re often called “pot roast” or “sirloin”.

You can read our expert advice on how to make bok or choy.

Read more: All bok are the same size, about 1.5-2 kilograms (2-3 pounds) and can be made in a range of ways, including traditional Japanese style, bok buns, Chinese style, Mongolian style and even a Thai style.

Boks can be cooked on the grill or over an open fire.

These steaks can also be steamed in a pot over a pan or a grill.

What are the differences between boks and choys?

Bok, or steaks, are a type of meat called choy that’s traditionally made with ground beef and a mixture of spices.

Choys are made with lamb and pork and traditionally serve as a substitute for steaks (or steaks-on-a-stick).

It’s common to use bok for its shape and size and choya for its texture.

These types of steaks will usually have a soft, almost tender meat and a tough bone.

Choy are more like bok in size and taste and can also vary in texture.

There’s a lot of information out there about the differences.

How do I make boks?

You can use the same method as you would any other type of steak, like making a bok bun.

First, prepare a bun or bun shape by cutting the meat into pieces about the size you want.

For example, you might cut your beef into four to six pieces.

Then add a mix of minced garlic, ginger, chilli flakes, coriander and salt to the meat mixture and cook over a medium flame for about 10 minutes until the meat is tender.

If you’re making a prawn bun, the same steps would be the same.

Cook the prawns separately in a similar way.

The meat will separate into a ball and the bun will hold together well.

You can also steam bok on a griddle, pan or in a grinder to cook it in the same way.

How much does a boku cost?

A bok is traditionally made for about $30 to $50 (about £20 to £30).

The bok you buy at the store usually comes with a small saucepan and a large lid to make it easier to eat.

However, a boken or bok kebab can be prepared for about as little as $15.

What is a sirloin?

A sirlon is an unusual kind of steak that’s served over an oval-shaped, shallow dish called a sashimi.

Sirlon steaks come in a wide variety of shapes and sizes and are often served with rice and vegetables.

They can be served with chicken or pork, too.

A typical sirloni comes with meat, beans, vegetables, noodles, salad and mayonnaise.

A sashimo is typically a traditional Japanese dish of rice, vegetables and fish.

It can be used to make sushi, but it’s not the best choice for sirlonis because of the salt.

How to prepare a bkomo?

Make a bkkomo (bok, sirloon or bkome) by slicing the meat, cooking it over a gas flame for a few minutes, then tossing in a mixture or a sauce.

This is a traditional Chinese method of making steaks or steams, but this is the way many Chinese people make them.

It’s usually made over a fire, and it’s often used in restaurants and other Japanese restaurants.

Bkomo are usually made with rice or noodles, and usually the sirlons are eaten with noodles.

They tend to be thicker and have a bit more fat than sirloons.

A bkomos sauce can be a combination of sirlones and soy sauce, and is usually rich in fishy and salty notes.

It might also include onion, garlic, spices and fresh herbs.

What should I order with a bktomo?

You may order a bklomo if you want to save some money, or if you like a dish that’s not necessarily expensive.

It should be served over rice or rice-based vegetables, like vegetables and rice noodles, which are a popular choice

The world’s oldest fish

Scientists have discovered the oldest known species of Atlantic cod.

The fish is about 5.5 million years old and is the first ever to live in the tropics.

The researchers said the fish was an ancestor of modern Atlantic cod, and they found the new species in Brazil.

New species found in Brazil The scientists say the new fish, named A. saccarosa, was one of three newly discovered species of the cod, along with the other two.

The oldest fish, the researchers said, is also an ancestor to modern Atlantic Cod.

The scientists said the newly discovered fish was the first to live near the Atlantic Ocean in the past 5.3 million years.

The scientists described the new discovery in the journal PLOS ONE.

They said that the species was “a close relative of modern cod” because the fossil was discovered in a sedimentary rock, where it had lived since about 6 million years ago.

“This new species is an ancestor or descendant of modern fish that was present in the Atlantic, and is therefore one of the oldest fish ever found,” the authors said in a statement.

“The new fish was found in the northeastern Brazilian state of Goiás, near the Cerrado River, and was collected from the surface by an expedition that explored the area in 2013.”

It is likely that it was accidentally collected as part of an expedition to the Cervantes Basin,” the researchers added.

It is the only known cod to survive in the Amazon basin.

Scientists said the cod had a large skull and an extremely long neck, and had a tail that was twice the length of its body.

Scientists believe the fish originated in the Andes and then migrated to the Amazon, where they were hunted for their flesh.

The researchers said it was a good bet that the cod was the same fish that had been collected from Cervante Basin, which was a well-known spot for fish hunting.

The researchers found a number of other fish fossils in the area, but they had not previously identified them.

A number of fish species were found in other areas of the Brazilian Amazon, including those from the Andean region.

How to make your own pork belly in a jiffy

It’s easy to make pork belly and the best part is you don’t even have to cook it.

This recipe makes about 3 pounds of meat and you’ll need about 2 1/2 cups of marinade.

Here’s how to do it. 1.

Make the marinades: Use a large pot and bring it up to a boil.

Then add the spices, salt, and pepper.

The marinad is going to cook down to about a tablespoon of salt and pepper each.

Add the marinated meat and let it cook for about 10 minutes.

If the marinating isn’t going well, add a little water and let the marination cook for another 10 minutes or so.

The result should be a thick, flavorful sauce that you can mix in with whatever vegetables you want.


Cut the meat: Remove the meat from the pot and set it aside.

In a large skillet, heat the oil and saute the garlic and onion for about 3 minutes.

Add in the pork and sauté for another minute or so, stirring occasionally.

When the pork is cooked, remove it from the pan and set aside.


Cut into the meat chunks: Place the meat pieces into a blender and process until smooth and slightly crumbly.

You want the meat to be quite firm but not soggy.

You can also try using a hand blender.

You don’t have to process them all at once.

Once the meat is smooth and not soggier, add in the chopped cabbage.


Garnish with fresh basil and fresh parsley.


Recipe Notes The recipe below was adapted from a recipe I found on the Food Network’s Food Guide.

The Food Network recommends cutting the pork into 3/4 inch pieces before cooking.

I didn’t have that time.

You’ll need at least 1/4 cup of marinating.

I used 2 1-cup marinaded pieces of meat.

Chicken tender recipes from around the world

Chicken tender is one of my favourite meals in the world and one of the most popular for breakfast.

I’m so glad that we have chicken tender on the menu for breakfast in Australia too.

Chicken tender is basically ground chicken with a thick skin, but is also packed with flavour.

Chicken tender has a nice texture and a light coating that makes it super easy to put on sandwiches.

The flavour comes from the seasonings and the chicken, which is a common flavour in many countries around the globe.

For breakfast I’ve tried all kinds of chicken tender, including chicken wings, chicken strips, chicken wings in a bun, chicken and rice, chicken with green salad, chicken curry, chicken nuggets and chicken curry soup.

The chicken tender I have made this morning was from a friend of mine and we have never used it before.

This chicken tender is also super easy and tastes great with ice cream.

I also have a lot of recipes that are made from scratch and have to try different kinds of ingredients to get the perfect flavour.

A lot of people who have tried chicken tender will tell you that it’s the best chicken tender in the entire world.

I am not one of them, and I don’t think I’ll ever have chicken, steak or other chicken tender again.

If you are looking for chicken tender recipes to add to your chicken recipes, this chicken tender recipe is the perfect recipe for you.

What you need: 1 chicken tender 1 large onion, diced 1 tablespoon fresh ginger 2 garlic cloves, minced 1 tbsp vegetable oil (or olive oil) 2 tbsp red wine vinegar (or honey) 2 cups chicken stock 1 large egg 1 cup chicken stock, or chicken broth, or water, to boil 1/4 cup chopped parsley, chopped 1/2 cup chopped cilantro, chopped 2 cups chopped fresh cilantro (or parsley) 1/3 cup chopped fresh rosemary (or thyme) 2/3 teaspoon salt 1/8 teaspoon black pepper 1/16 teaspoon ground black pepper 2 cups frozen peas (or peas brined in water) Instructions: Preheat the oven to 200 degrees Celsius.

Slice the onion in half and then slice the chicken tender lengthways into two pieces.

Put the onion pieces in a bowl.

Heat the oil in a deep pan.

Add the ginger and cook for about 5 minutes.

Add in the garlic and cook on a medium heat for 2-3 minutes.

When the ginger is soft and fragrant, add the chicken stock and bring to a boil.

Once the chicken is cooked, reduce the heat to low and add the vinegar and the wine vinegar.

Stir the chicken mixture into the chicken.

When it comes to a simmer, cook for 5 minutes, stirring often.

Add chicken stock or chicken stock brine and cook over a low heat for a minute, stirring frequently.

Then add the egg and chicken stock.

Bring to a low boil, reduce to a gentle simmer and simmer for a further 30-40 minutes.

You will have a chicken tender with a nice flavour.

If you are making this for a crowd, it’s best to keep the chicken liquid at a low level for about 20 minutes.

After 30 minutes, you will have thick chicken tender that will be nice to serve to friends.

Serve with icecream and a bowl of fresh fruit, like mango or pineapple.

You can also serve the chicken with chicken salad, fried rice or other toppings.

Nutrition Facts Chicken tender recipe | Chicken tender, Chicken Wings, Chicken, Chicken with Green Salad, Chicken Curry, Chicken nuggets, Chicken curry soup, Chicken and rice recipe Amount Per Serving Calories 854 Calories from Fat 288 % Daily Value* Total Fat 25g 35% Saturated Fat 3g 15% Cholesterol 148mg 36% Sodium 696mg 25% Potassium 765mg 18% Total Carbohydrates 35g 13% Dietary Fiber 6g 24% Sugars 4g Protein 23g 42% Vitamin A 6.7% Vitamin C 9.6% Calcium 4.6 % Iron 15.4% * Percent Daily Values are based on a 2000 calorie diet.

The perfect way to start your Thanksgiving Day dinner: bacon and cranberry sauce

Bisquick recipes are my favorite.

They’re easy to make and perfect for a day-long gathering of friends and family.

And if you’re looking for a simple Thanksgiving dinner recipe that’s more filling than traditional turkey, this recipe from my blog, Cranberry Sauce, is a great choice.

Recipe: Cranberry sauce with cranberries and bacon This recipe for cranberry and bacon sauce is a simple, delicious way to add flavor to a Thanksgiving meal.

Cranberry and Bacon Sauce The cranberries are the stars of this recipe, but you can use any kind of fruit for this sauce.

Cranberries are an easy and healthy addition to cranberry-based sauces.

This cranberry/cranberry sauce uses cranberries, apricots, blackberries, and cranberries to flavor the sauce.

Ingredients 1 cup dried cranberries (not frozen, or frozen-packed) 1 cup frozen cranberries 3 cloves garlic, minced 1/2 cup white vinegar 1/4 cup water 1/3 cup light brown sugar, packed 1 tablespoon honey 2 tablespoons lemon juice 2 tablespoons fresh lemon zest Directions Combine the cranberries with the vinegar, water, lemon juice, and honey in a small saucepan over medium heat.

Bring to a boil, then reduce heat and simmer for 15 minutes, or until the cranberry is soft and cooked through.

Add the remaining ingredients to the saucepan and simmer, uncovered, for 10 minutes or until cranberries have released their flavor.

Serve with your favorite cranberry or cranberry juice, or a simple cranberry dip.

Notes You can also use frozen cranberry seeds or cranberries that are cut into chunks.

The cranberry flavor is a combination of cranberries &c., with the added bonus of the added sweetness of the cranby.

Nutrition Facts Cranberry &c.

Sauce Amount Per Serving Calories 210 Calories from Fat 45 % Daily Value* Total Fat 4g 6% Saturated Fat 2g 10% Cholesterol 48mg 26% Sodium 726mg 25% Potassium 1064mg 24% Total Carbohydrates 11g 3% Dietary Fiber 1g 4% Sugars 4g Protein 16g 32% Vitamin A 11% Vitamin C 18% Calcium 4% Iron 7% * Percent Daily Values are based on a 2000 calorie diet.

5 of the most delicious foods for Christmas

When we think of delicious Christmas food, we usually think of cookies and chocolate cakes, and then, of course, ice cream and pie.

But this is not the only great Christmas dessert that we eat.

Here are five of the best Christmas dessert recipes you can try at home.


Carrot and Apple Carrot Cake Recipe by Sarah Geddes, author of Carrot & Apple Carrots Recipe: “My parents are both obsessed with carrot and apple cakes.

They have never had them in person, so when I first started writing this recipe I was a little apprehensive.

But as I went through the recipe and watched how my family loved it, I realised that the real reason why they loved it was that I was the only one in the house who didn’t have them in my home.

So, naturally, it turned out to be one of my favourite Christmas desserts ever.

I’ve since created this version of the carrot cake for my mum’s birthday and it is delicious and full of flavour!”


Raspberry & Mango Cake Recipe from How to Make a Mango Muffin recipe by Lauren St. Laurent, author: “For the muffins I used the following recipe: Raspberry Mango Pudding: 1/4 cup raspberry jam 2 tbsp white sugar 1/2 cup water 1/3 cup water 4 large eggs 1 tbsp mango zest 1 tsp cinnamon 1/8 tsp nutmeg 2 tbsp maple syrup 1 tbsp coconut milk 1 tsp vanilla extract 1/6 tsp baking powder 2 tbsp chocolate chips Directions: Preheat oven to 180C/350F (180C/gas mark 6) and line muffin tins with parchment paper.

In a large bowl, combine raspberry jam, sugar and water and set aside.

In another bowl, whisk eggs, mango and cinnamon together.

Add remaining ingredients and whisk until combined.

Set aside.

Mix eggs with coconut milk, vanilla, baking powder, chocolate chips and almond extract until combined and fluffy.

Add dry ingredients and mix until smooth.

Add the coconut milk mixture to the egg mixture and mix.

Place a muffin tin on the baking tray and fill it halfway.

Bake for 45 minutes or until a toothpick inserted in the centre comes out clean.

Cool completely before removing the muffin from the tin and icing with icing sugar.


Coconut Milk Cake Recipe: by Carina Dyer, author and food blogger: “The coconut milk cake is one of the easiest desserts to make and you can make it as is or add some whipped cream and sprinkles to make it even more delicious.

You can even use it as a birthday gift for your loved ones.

This recipe was also featured in How to Create a Mascarpone Cake, Make a Chocolate Muffins and Make a Cookie Dough Cake.

For more recipes, make sure to check out my other cookbooks.

Carina has also shared a coconut milk coconut muffin recipe that is very popular and is made with only two ingredients: almond milk and coconut milk.

The muffins are so easy to make that even the kids can get into them.

Try making the coconut and almond milk muffins this Christmas for your family or friends!

Make sure you don’t forget to check our Coconut Milk recipe page for more great recipes.


Christmas Pancakes Recipe by Julie and Dan, author/cookbook author: ‘Christmas Pancakes is the perfect recipe for a great holiday.

It is light, quick, filling and really good for breakfast.

Julie and I make these pancakes at least once a week and they are so much better than the regular ones, which have a much softer, mushier taste.

It makes a great afternoon snack or a good breakfast treat.’


Pumpkin Cake Recipe adapted from Recipez: ‘A perfect Christmas dessert recipe!

My Mum makes these every year and they’re so easy, the best part is that it’s all made with pumpkin.

These are great with pumpkin-cream cheese and pumpkin-pie filling!’


Pumpkin Pie and Coconut Cake Recipe with Coconut Cream Cheese and Coconut Cream Sauce by Julie Dyer and Dan Dyer: ‘The recipe is simple but a bit rich.

If you don´t like the texture of the whipped cream, you can use just a little less whipped cream than I have in the recipe.

If the whipped creams don´ t taste good, you will have to add some coconut cream sauce to the mix to balance the flavour.

You will need: 4 tbsp coconut cream 1 tbsp powdered sugar 1 tsp maple syrup, to taste 1/16 tsp cinnamon, to make up 1 tsp pumpkin-milk-vanilla-baking powder 1/5 tsp nutmegs, to add a little extra flavour 3 tbsp coconut-oil butter, for frying 2 large eggs 2 tbsp coconut butter, melted 1/7 tsp vanilla 1/10 tsp coconut extract, to balance flavour 1/9 tsp vanilla-bake powder 1 tbsp cocoa powder, to

How to cook your own ham, cornbread, and crackers from scratch!

The term ham has been around for thousands of years, and it’s been in use for quite some time.

It is a type of food that is made of ground meat and fat.

Ham is a fairly simple meat to make, but there are a lot of variations.

Ham can be prepared with beef, lamb, chicken, pork, and other meats, as well as eggs, cheese, and vegetables.

Ham dishes are popular among Americans and are often used as a substitute for turkey, chicken and other meat.

Here are some recipes for ham from around the world.

Ham can be made with beef or lamb, and some varieties of ham are also available with pork.

If you’re looking for a more authentic version, check out the authentic French ham.

The recipe below is for a slightly less traditional version of the French ham that can be found in some American restaurants.

The French ham is not typically very high in fat, but it has a very rich flavor that can pair very well with the traditional French recipes.

Ham and cheese can be added to the dish, or can be served in the form of a sandwich.

The cheeses are also a nice touch, because the ham is a good source of calcium.

You can also use ground turkey to make this dish.

If that’s not your thing, try these vegetarian ham dishes from the Philippines, or these meat-free vegetarian dishes from China.

The Best Carrot Cake Recipes

Cornbread is a popular dessert that is also a staple in many homes and communities.

The recipe below is one of the easiest and most delicious recipes that you can make.

Carrot cake, the perfect way to start your day, is also another favorite.

You can use either a cake mix or cake flour.

To make a smooth cake, add a little milk to your flour mixture and whisk until smooth.

To add more butter to the batter, add about 1/4 cup of melted butter.

Once you add the milk to the flour, whisk until you get a smooth batter.

For a light cake, use the same recipe.

This recipe is also vegan.

Cornbread Recipe Recipe: 1 cup all-purpose flour 1/2 cup granulated sugar 1/3 cup white sugar 1 egg 1 teaspoon baking powder 1 teaspoon salt 2 tablespoons cornmeal 3 cups vegetable oil 1/8 cup vegetable shortening 1/5 cup (1 stick) unsalted butter 1 cup chopped walnuts, pitted 1 cup dried cranberries, chopped 1 cup unsweetened apples, diced 1/6 cup fresh lemon juice, squeezed from the juice of 1 lemon 1/16 cup vegetable oil for greasing pans Cornbread Ingredients: 1 1/ 2 cups all-potato flour 1 cup granular sugar 1 cup white cornmeal 1 egg 2 teaspoons baking powder 3 teaspoons salt 1 tablespoon cornmeal 2 tablespoons vegetable oil 3 cups water 1 1 1 tsp.

baking powder cornmeal for brushing, optional 1 cup butter, melted 1 cup sugar 2 teaspoons cinnamon, crushed 1 cup walnuts (about 1/ 4 cup) 1/7 cup dried fruit, such as cranberries 1/14 cup raisins 1/12 cup dried apricots, chopped (about 2-3 cups) 1 cup raisin or apricot jam (about 3-4 tablespoons) 1 1 tablespoon fresh lemon zest (about 6-8 drops) Instructions In a small bowl, mix the flour and sugar until it becomes a very smooth dough.

The flour mixture is necessary to form the crumbs that are used for the cake batter.

Then add the egg, baking powder, salt, and cornmeal.

Stir until well blended.

Pour the flour mixture into a bowl and knead until it forms a soft dough.

Gently form the dough into a ball and roll out to a circle about 2 inches in diameter.

Place a cake plate on the center of the circle and press the dough down.

You should make a thin ring around the cake.

Place the cake plate back on the cake pan and press down again.

Repeat this process until the circle is full of crumbs.

Cover the cake with foil and place in the refrigerator for 30 minutes.

If the cake is not fully set, gently roll the cake into a log shape and store in the fridge for another 10 minutes.

Meanwhile, prepare your vegetable shorteners.

In a medium bowl, whisk the egg yolks and water until pale and creamy.

Pour into a large bowl and add the flour.

Mix until well combined.

Add the sugar and corn meal.

The mixture should form a smooth dough and be smooth enough to coat the back of a spoon.

Pour this mixture into the prepared bowl and whisk for about 10 minutes to get the consistency of an egg yolk.

Add enough oil to make it a little greasy, but not enough to make the mixture too sticky.

Using a rubber spatula, form a thin circle around the crumb and press.

Roll the crumbled crumbs into a smooth disk and transfer to the cake sheet.

Place in the freezer for 30-40 minutes, or until the cake begins to thicken.

Meanwhile prepare your baked carrots.

Combine the flour with the remaining cornmeal, oil, and salt in a small saucepan and cook over medium heat, stirring, until the mixture starts to brown.

Pour over the carrot cake and let cool completely before cutting into squares and serving.

Which Food Is Best for a Hot Date?

The best way to get your date on the right side of the law is to get it on the wrong side of it.

Here’s the scoop on the hottest date night foods and how to get the perfect result.

Read moreThe idea that date night can be dangerous for everyone is an old one.

But now, we know better.

According to a study conducted by the University of Southern California, alcohol-fueled date night parties have led to a jump in serious accidents for people who are intoxicated.

The researchers conducted a study involving more than 1,200 college students, asking them to identify the most dangerous events for them in order to determine whether alcohol consumption could cause an accident.

In their report, they found that drinking more than four drinks before and after dinner led to three fatal crashes, and a single crash caused by a drunken driver.

But the researchers did find that alcohol consumption in these situations was significantly more dangerous than not drinking at all.

They found that the number of deaths attributable to alcohol-related fatalities was significantly higher in the evening and evening before a date night, compared to when the alcohol was consumed.

So, why do people drink after dinner?

According to the researchers, the problem is that people tend to drink more alcohol after a date than after a night out, because they tend to think that having a drink at night is a sign of “cool” and “fun,” rather than being a sign that they have been drinking.

That said, this study doesn’t show that alcohol is dangerous, but it does show that people do tend to have a higher risk of getting drunk after a dinner date.