Euro Pro Food Processor

I jes LOOOOOOOVE chinese curry chicken and hot tea!! Today it’s been raining cats and dogs all day -n- mosied on over to the local chinese restaurant and got me some curried chicken and hot tea. Yes, I’m one of the lucky ones. For they actually do cook chicken in the dish, LOL!!!~but what do YOU like to eat while soothing your soul and relaxing as it rains?

Am looking for a Malaysian/Chinese restaurant or family who can cook the dish mentioned.

I wonder if anyone has felt this way before when starting a job. I just recently got hired in as a cook and I have worked about 5 days now but I still don’t get some of what there is to get. I have already gone through training and i am basically starting on my own tomorrow. in those 5 days, i had to memorize about 8 or 9 salads (ranging from 5 to 10 ingredients each), all the fried counts and sauces that go on every fried dish, where everything is, how each plate is set up, how to read the computer screen (i.e. if its to-go or "no" something) how to close, and basically be able to multitask and do 3 to 10 things at once most of the time. I just don’t feel like i have had the time in to learn all of the stuff, and i dont feel ready to cook on my own. One other thing is the fact that the other cooks sometimes have to tell me what to get or do because i dont read it or remember what to do or get for every order (my memory isnt the greatest) I just wonder if anyone else has had this experience before and if so, do they think it will come to me eventually because i am getting kind of worried.. they said i should have it all down by now and i myself know i am kind of a slow learner but i have worked other jobs (not actually cooking but dishwashing and prep cooking) and i have done great there but i have a bad feeling about this one. i am learning slowly and SLOWLY getting better but i am far from being able to cook at this fast paced environment and know EVERYTHING. i will give 10 points for best answer.
I’m a "fry cook" at a large corporate chain but there’s quite a bit more to it than just frying stuff
"them" meaning managers, and some other cooks

Of course I use the term "authentic" cautiously here. I’m speaking of the Mexican restaurants in America (you know, the ones that are always "El Something"), which I’m hopelessly addicted to.

What’s the secret to their cooking? When I make burritos at home they don’t even come close. By comparison everything I make is very… Dry? For lack of a better term. The ground beef is in large chunks and not as moist, there are no good sauces integrated into the dish, the tortilla is dry. Pretty much everything I cook ends up tasting like a taco kit without the taco kit.

I would love to be able to cook Mexican food as you get it in the restaurants. Moist meat, lots of sauce, lots of intermingling of the ingredients and flavors. How do you do it? Do I need to boil the meat? Drench everything in special sauces? I’m all ears here.

I went to the only Cuban restaurant in town this weekend and it was awful. I would like to cook this dish for my husband at home. Does anyone have a good recipe they can share with me? I love to cook Hispanic food.

I go to Thai Restaurants all over the country,and it seems they have all switched from paste to a broth style in that dish.
Sub question: to be more accurate, it’s probably the time saved vs cost for why they don’t use the paste anymore. anyone know a Thai Restaurant that still does use chili paste in the Prik King dishes?

i’m in San Diego, but travel all over.