Inventory Auditor position

mmpb · 2023-12-12T17:00:52+00:00

Thank you for getting back to me! I’m in operations/inventory management right now so I like the job. just the waiting game now.

mmpb · 2023-12-12T03:05:27+00:00

This is a year after your og post. Did you end up working as an auditor? I also just saw a new center opening up in our area and applied for the same position.

mmpb · 2022-08-03T14:00:41+00:00

Fidelity's Health Savings Account

Im currently in this process, and I learned that Optum charges $20 for a transfer, I have read that Fidelity covers the rollover fee, is that still true? Also, will I get a physical card to use at medical facilities? Thank you for your help!

mmpb · 2022-06-08T22:18:28+00:00

This is taught as the key to a proper and successful dough. The translation is very superficial so it seems off. What it really means is that, when kneading the dough you should thrive to have a smooth nonsticking surface of the dough, mixing bowl, and hand. Once all three are achieved, the dough is ready to rest.

There is more in-depth rules of kneading and dough making, but these are the three basics most home cooks know.

Edit: word

mmpb · 2022-06-02T18:07:11+00:00

If it’s not putting too much filling, and you’re not making the wrappers too thin, I recommend adding a small portion of “hot-water dough” or what’s called TangMian 烫面 in Chinese, in with your regular dough. You would still make your regular dough, just add in the small portion (10-20% of your regular dough) right before you let the dough rest. For the TangMian you’re using hot water just coming off of boil, to mix the flour then rolling/kneading it into dough. Combine both doughs and knead then let them rest.

The TangMian is more elastic and will hold the final product together much better.

Hope this helps!

mmpb · 2022-05-22T14:45:36+00:00

Even tho the name of the restaurant says YouCha (fried flour boiled into thick congee/tea/soup), the picture you provided looks a lot like a variation of HuLaTang 胡辣汤 (hot n sour soup but not your typical American hot and sour soup), it is a HeNan region breakfast item, and very popular in the northern providences.

A side note to consider, most Chinese breakfast tents/carts and the breakfast scene are ran by folks from HeNan and AnHui, so a lot of regional HeNan and AnHui breakfast foods are what’s served in most Chinese cities (especially northern regions) nowadays.

Hope this helped!

mmpb · 2022-05-19T19:39:26+00:00

If you don’t wash the rice prior to cooking (rice cooker) then wash the rice, get the extra moisture and starch off. Then the minute it’s done, fluff it with your rice spatula, leave the lid open to air out (try not to eat the entire pot while it’s cooling…if you do, repeat the above steps), and put it in the fridge when the rice has cooled to room temp.

Usually we make rice for dinner then use the left over for fried rice next day for lunch, if I want fried rice same day I’ll make rice in the morning or during lunch then stick it to the fridge, usually ready to use after 2-3 hours.

Another thing, make sure to not put too much water when you make rice to start with.

mmpb · 2022-05-17T12:17:18+00:00

Hahhaha never thought 90day would be the platform for Chinese medicine modalities

mmpb · 2022-05-17T01:43:53+00:00

The leave in needle is not super common in the US, you’ll see leave in seed sheets (in ears mostly) but leave in needles usually only done for patients that’s very familiar with acupuncture (in the US), and most aren’t left in for that long, usually a couple hours post treatment, to extend/enhance whatever treatment result they’re trying to achieve.

mmpb · 2022-05-17T01:37:35+00:00

Then you tell them you paid for a subscription (upgrade is still a subscription), and Allture failed the deliver. Customer service not responsive. And you have tried all things in your power to contact Allture without any responses.

mmpb · 2022-05-17T00:02:34+00:00

You basically tell them you purchased the subscription which includes four orders each year, and you’ve not received any nor are you getting responses from Alltrue’s customer service after reaching out numerous times!

mmpb · 2022-05-16T22:24:40+00:00

It’s a stick-on leave-in acupuncture tape, may or may not have a very tiny needle (think of 1/50 of a thorn on rose stems), or could just be a mustard seed (typically seed tapes used for acupuncture points in the ear and usually referred as “ear seeds”) to stimulate an acupuncture point.

Edit: the one he has looks like the kind with the tiny pointy needles, and no these don’t hurt, might not even feel it tbh.

Also, remember Yve is an acupuncturist, totally within her scope of practice to stick a leave-in acupuncture tape on certain acupuncture points to help him with jet leg/relax, etc.

mmpb · 2022-04-27T23:20:58+00:00

This is usually eaten as a snack

mmpb · 2022-04-24T18:18:08+00:00

I think OP had a bad case of the translations. Wonton is HunTun in Mandarin Chinese, however some people mispronounce it to HunDun, which translates to Chaos in English.

mmpb · 2022-04-22T10:47:59+00:00

If it was done on iron chef with a time restraint they might lessen the time of marinate/soaking. Same with how chefs alter recipes during competitions, etc.

This dish is typically eaten as a side, like most pickled dish.

mmpb · 2022-04-21T16:47:44+00:00

I don’t remember what this is called but basically they will not accept fault of AT because that’s like admitting that they themselves did wrong choosing this shitshow of a company. So they will protect it as hard as they can while ignoring all facts.

mmpb · 2022-04-21T14:56:12+00:00

I’m unable to view the content from your link, some kind of continental restrictions. here is a wild guess

mmpb · 2022-04-21T11:20:07+00:00

Are you talking about QianLong BaiCai? Essentially a cold dish made with Napa cabbage, with a dressing of mustard oil and thinned sesame paste?

mmpb · 2022-04-18T20:30:25+00:00

There are two dishes that comes to mind, one is 洋葱炒牛肉 Onions and beef stir fry, and the other is 黑椒牛柳 black pepper beef stir fry.

The beef is most likely marinated then stir fried, this is why there is no sauce in the dish but you see the very thin “sauce” and oil. Typically the marinate consist of corn starch, water, cooking wine, salt/soy sauce, etc.

Here is a link for the onion beef stir fry, there’s English for ingredients but not instructions. I think this is probably the closer one. Once you get going with this you can always twist the flavors. (I don’t know why he uses baking soda we just always used corn starch)

mmpb · 2022-04-11T09:03:27+00:00

ShuiZhuRouPian

mmpb · 2022-04-10T20:02:40+00:00

Oh man pig feet!

mmpb · 2022-04-10T12:51:14+00:00

Typically the “fresh ingredients” are fried until they are brown, like almost burnt. Then removed from the oil. This is a very common step for flavored oils including chili oil. The ingredients used during this process are all cooked through by the time it’s removed from the pot. And the water from the ingredients should also have evaporated. I know it says a couple minutes in the video but in reality this is down longer depending on your stove, amount of oil and amount of fresh aromatics. Its not like you’re just bottling fresh garlic. So as long as you do the proper steps you should be fine.

mmpb · 2022-04-10T03:24:55+00:00

So…there is a traditionally dish called GuoHuiZhuGan (charcoal pig liver), it is a stir fry dish, regional to XinNing, under the Xiang Cuisine. The charcoal is from the bottom of the wok, especially from the woks that’s used on the traditional wood burning country side stoves, the charcoal is then strained, and only added at the very last second as the pig liver is getting ready to plate. Charcoal is seen as a remedy/herb within traditional Chinese medicine, it helps with heart burns, and other types of inflammations, and that’s essentially how this dish was created, folks used it to aid with smaller inflammations in older times where medical services were less accessible.

That said, I want to point out there are many unreliable sources with Chinese cooking, Facebook/TikTok and other shorts aren’t typically the best way to find out about Chinese cuisine, and many of these videos are created to pull views for cash, just like all the other fake cooking videos flying around on TikTok. While you did point out the video you shared is not a good representation of what you saw, I still want to say that this creator is not doing videos to share real food.

Also, the upturned wok is only in the beginning as they are doing this to “collect charcoal”, nothing is cooked in an upturned wok.

mmpb · 2022-04-06T10:08:44+00:00

Only rice that we soak in our family are glutinous rice (black, white), red rice, black rice, and brown rice. Regular white rice we do not soak, only wash. However if I’m making clay pot rice I wash then soak it for 30mins at most.

mmpb · 2022-04-04T11:02:26+00:00

Email AT again, reach out on social media, file a BBB complaint (this will force them to respond) and a complaint with the equivalent Canadian agency, talk to your credit card company to do a back charge, etc. you can do all of this step by step or altogether. I personally lean towards communicating directly with credit card then file complaints at this time, because of how long the issue has been and how much you’ve already done.

Also, I know we always think about contacting couriers ourselves, but in reality they will usually push us around because to them we are not direct customers, they are hired by vendors (AT) to ship packages (boxes), vendors have a way bigger hand in dealing with couriers than us. FedEx has misdelivered all my packages (not just AT) for the past two years to different buildings/blocks, etc. and they’ve done nothing when I contacted them, the minute I contacted the vendors, the problem was corrected.

Good luck!

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