I enjoyed these so much, I felt the need to share my own latest kitchen blunder. Nobody in their right mind would think that you can add rice to a watery casserole halfway through cooking - but there's a reason I shouldn't be allowed in the kitchen without a recipe. When it was supposed to be done, the recently added rice was still crunchy. After it'd cooked long enough for the new rice to be soft, the old rice had pretty much dissolved into a starchy paste.
Is it disqualified for the site when it's completely inedible? The chicken bits weren't even worth salvaging, since the water drained them of all flavor, and the overcooking made them litttle nuggets o rubber. Shoulda gotten me that EZ Bake Oven, mom.
Thursday, November 12, 2009
What's a Toast Cup Without Garlic? Crap.
Toast cups. SOS. Creamed chipped beef on toast. Whatever you want to call it.
You MUST use garlic butter. Really. If you don't you are in for some disappointment. I found out last night that's what make Toast Cups taste good. Without it, it's just milk with flour in it. Bleah.
I thought I'd show Jim a little deference, seeing as how he is not a big fan of garlic (if only I'd known this before we'd hooked up), so I left out what is actually a KEY ingredient in making Toast Cups. There is no way around it, you have to have garlic butter, otherwise all you're doing is chewing, there's no flavor. I even attempted to put two teaspoons of Worcestershire sauce in it. Nothing. Nada. Zilch.
Garlic in Toast Cups is right up there with putting a dab of bacon grease in raisin cookies. It's gotta be in there. If not, you're mouth is let down. Nothing is worse than getting ready for a taste you associate with a certain food and then after you take a mouthful you're going "Wha??"
You're so stunned by the turnaround of events you can't even put the final consonant on the question.
So damn the pansy-asses! Put that garlic where it belongs!
Toast cups. SOS. Creamed chipped beef on toast. Whatever you want to call it.
You MUST use garlic butter. Really. If you don't you are in for some disappointment. I found out last night that's what make Toast Cups taste good. Without it, it's just milk with flour in it. Bleah.
I thought I'd show Jim a little deference, seeing as how he is not a big fan of garlic (if only I'd known this before we'd hooked up), so I left out what is actually a KEY ingredient in making Toast Cups. There is no way around it, you have to have garlic butter, otherwise all you're doing is chewing, there's no flavor. I even attempted to put two teaspoons of Worcestershire sauce in it. Nothing. Nada. Zilch.
Garlic in Toast Cups is right up there with putting a dab of bacon grease in raisin cookies. It's gotta be in there. If not, you're mouth is let down. Nothing is worse than getting ready for a taste you associate with a certain food and then after you take a mouthful you're going "Wha??"
You're so stunned by the turnaround of events you can't even put the final consonant on the question.
So damn the pansy-asses! Put that garlic where it belongs!
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