hmm.
heeeee theyre only round because i am not doing the tray transfer thing otherwise the first time the dough stayed on the tray and the toppings slid off to the oven tray lolololololYours get more round with experience, unlike some.
He's skinny as a stripper polehmm.
I always imagined gee as anorexia-ish thin from the awesomely fattening things he describes cooking. Now I'm feeling
I think he described frying a Hostess Fruit pie in butter once?He's skinny as a stripper pole
Amazing metabolismI think he described frying a Hostess Fruit pie in butter once?
Amazing metabolism
152 lbs yesterday. I should be over 200. I eat like hell.
FIFYOne Hips in the hand is worth Jew in the bush
Yeah, I remember that. One of the meat markets I go to has a selection of "seconds" from a few of the food factories in the province, and I bought a half dozen blueberry (I think?) turnovers for dirt cheap. Lightly browned some butter in a pan, then fried the dessert in that. It's all about that Maillard reaction... and it was fucking good. And no different health-wise from any other fried dessert (donuts or whatever) as far as I'm concerned.I think he described frying a Hostess Fruit pie in butter once?
Well that's good. If you have a heart attack it won't dent the floor. Fried blueberry turnover - that does sound f'n good.Yeah, I remember that. One of the meat markets I go to has a selection of "seconds" from a few of the food factories in the province, and I bought a half dozen blueberry (I think?) turnovers for dirt cheap. Lightly browned some butter in a pan, then fried the dessert in that. It's all about that Maillard reaction... and it was fucking good. And no different health-wise from any other fried dessert (donuts or whatever) as far as I'm concerned.
And yeah, I'm a lanky motherfucker.