Chorizos go in Chimichangas. DUH
(at least they do in my version)
Measuring cups are required for measuring things.
There will come a time when you will, undoubtedly, require salami.
Every roast potato “fuck-I’ll-chuck-it-in-it-can’t-be-that-hard” experiment has been utter failure. Look up trustworthy advice and follow it.
Saucepan does not equal Frypan.
You don’t own a frypan.
The big fuckoff burner at the front of your stove won’t simmer. It knows only hard boil and flat out.
Five gladware containers is NEVER enough.
Buy two packets.
Or start eating chinese takeaway more.
White corn tortillas SUCK!!!
addition from Dot the EspressoHead:
so does instant coffee. Buy a plunger.
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1 comment:
Dot's damned right, Vic.
Roasties:
Peel and chunk your potatoes and then parboil 'em.
A good trick is so drain off the water and then put the lid back on the pan and shake the little buggers about quite violently. This gets the edges all bashed and makes for interesting crispy bits.
Preheat your oven to Gas 6 (or whatever that is in electric) and whop 'em in there on a tray covered in non-stick foil for forty minutes or so (check 'em and wait until they look good and done).
The foil should be drizzled with good olive oil (as should the spuds) and you should also have a load of rosemary and garlic in there, too.
Add some sliced parsnips with the spuds (parboiled again) and (about halfway through cooking time) some chunked sweet potato and you've got a perfect roasty selection.
Yum!
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