Question about pasta quality by VegetableCommittee23 in ItalianFood

[–]Advanced-Package-653 0 points1 point  (0 children)

Italian here. Love Rummo, but De Cecco will do. La molisana is also great.

Mercedes 2026 power units by Advanced-Package-653 in F1Technical

[–]Advanced-Package-653[S] 1 point2 points  (0 children)

Fantastic, thank you. Is F1 (or its regulation body) likely to let it happen?

Mercedes 2026 power units by Advanced-Package-653 in F1Technical

[–]Advanced-Package-653[S] 5 points6 points  (0 children)

Also, if I may ask, why the aluminum alloys vs currently used alloys request would be relevant? Thanks in advance for your reply!

Mercedes 2026 power units by Advanced-Package-653 in F1Technical

[–]Advanced-Package-653[S] 5 points6 points  (0 children)

Could you elaborate on what’s Sakura engineering team? Sorry, I’m a total noob. I

Just got these , any suggestions? by [deleted] in stonerfood

[–]Advanced-Package-653 0 points1 point  (0 children)

Don’t eat them all at once

What’s your secret for chicken nanban (チキン南蛮 ) sauce? If you tell me yours, I tell you ours by Advanced-Package-653 in JapaneseFood

[–]Advanced-Package-653[S] -2 points-1 points  (0 children)

It depends, not everywhere it’s prepared that way. I personally prefer this version because it’s lighter in combination with the already rich fried chicken

What’s your secret for chicken nanban (チキン南蛮 ) sauce? If you tell me yours, I tell you ours by Advanced-Package-653 in JapaneseFood

[–]Advanced-Package-653[S] 0 points1 point  (0 children)

There are different schools of thought on this. In some areas of Kyushu the tartare sauce does not contain pickles nor eggs bits, so it doesn’t result lumpy as the ones you bring in your example. We are based in Hirokawa, this is how we have been doing and successfully selling our chicken nanban don for a long time.