MyFreshDash Online Asian Grocery 

The wrong curry heat level does not always burn you. Sometimes it just makes dinner dull. You ladle the sauce over rice, add a spoonful of potatoes and carrots, take the first bite, and realize the curry tasted better in the pot than it does in the bowl. The rice softened it. The potato softened it again. By the time it hits the table, the heat level you picked matters more than the label made it seem.

Most people blame bad fried food on the oil. A lot of the time, the real problem is the coating. You can season everything well, heat the oil properly, and still end up with a crust that feels too thick, too soft, or strangely dull a few minutes later. That usually happens because the coating was built for a different kind of crunch than the one you actually wanted.