Hurricane Thread Numero Deux.

I'm making dumplins tonight.
With veggie bouillon, though. Kind of anxious to see how they turn out.

 

Dumplings are one of my.. top.. ten.. favourite foods

You making cornmeal or plain?

I, too, am making soup

Last night I made homemade tortellini for tortellini soup. It was fun.

You should make a big pot of collards and make cornmeal dumplings in the pot likker, and serve it like soup. :H

 

i wanna eat a meg-cooked meal one day

 

Oh, I had Meg cooked meals for a month.

You would die. Literally... she'd attack you if you disturbed her baking.

They are quite amazing.

 

AHAHH

I'd like to cook richie a meg-cooked meal

Baking is a very precision oriented thing. I can't have people screwing around in my kitchen while I bake.

I only get pissed when you disturb my cooking because you have odd mannerisms and ways of doing things in the kitchen..

and I have low tolerance for stupid things like that.

 

lol

 

I have odd everything, from what you tell me.

 

Yeah I can't really think of anything normal about you

 

I didn't think I was that.... abnormal.

 

Ahaha...I do that, too. Yellin' and sreamin' and all that jazz...I'm not really precis...ious? I don't know, I rarely follow a recipe anyways, and when I cook it's just a come-and-get-it kind of thing. No sitting down or even on the plate stuff...When I fry shrimp, we just eat it off the paper bag cooling thing. And I'm REALLY messy. Batter in my eyebrows kind of thing.

I can't do collards. The only way their good is if their in bacon grease, and...well.

Veggie bouillon wasn't really part of the meal. I cooked the dumplins in that instead of chicken broth. Tastes the same.

 

Sounds like my house.

 

Yeah, when I cook I don't usually follow the recipe precisely, but its alllllll in the technique.

An inexperienced baker could very easily start kneading biscuits or pie dough or something... and then screw up the whole damn thing. Those things need to be handled as littttle as possible

I'm not really as picky about cooking, but baking is a goddamn tedious artform that I strive for perfection with.

 

Never had any problem with people in the kitchen when I was cooking either at home or working as a fry cook, chef or food prepper at a restaurant. i like the challenge of making a sweet and sour pork better than i've had anywhere else.

 

I also experiment substituting 6 oz of cherry jello for brown sugar in tollhouse choc ship cookies to make a pink cookie, lime jello works too.

 

Or samosas.

 

No... I attempted to let you help with the samosas..

 

And... we got deformed samosas.