User Comments - nicolahill113
nicolahill113
Posted on: Making Soup
January 23, 2013 at 10:34 PMI'd translate 烫 as blanch, rather than scald, or quickly boil, when used in a cookery instruction. Blanching is the process, particularly for vegetables, of removing starchiness by boiling for a very short time. For example beansprouts, only a few seconds; or green beans, a minute or so. It particularly applies when you are pre-cooking, ahead of, say, stir frying.
I've noticed lots of chinese recipes boiling pork ahead of cooking it with the flavour-giving vegetables and spices, though for bigger joints sometimes it's as long as 20 minutes!
Posted on: The Life of a Programmer 1: Staying Up Late?
March 10, 2013 at 10:54 PMThis is really useful. If you really must develop a romantic interest in this one, can you make her a tester, or a fellow developer, so that they can work together, extracting things from log files, updating mapping tables, resolving issues, preparing for release, or something like that.
An alternative would be a project manager type role for her, trying to get him to estimate how long it will take, asking if the firewall changes have been made, or if he's heard back from the database administrator.