I'm a big fan of any kind of pouch-like food: pierogis, knishes, dumplings, wontons, Hot Pockets -- you name it.
Pot stickers!
(I named it.)
Yes, it's terribly simple. The good guys are always stalwart and true, the bad guys are easily distinguished by their pointy horns or black hats, and, uh, we always defeat them and save the day. No one ever dies, and everybody lives happily ever after.
Giles ,'Conversations with Dead People'
Natter 54: Right here, dammit.
Off-topic discussion. Wanna talk about corsets, duct tape, or physics? This is the place. Detailed discussion of any current-season TV must be whitefonted.
tommyrot - Oct 29, 2007 8:38:06 am PDT #9078 of 10001
Sir, it's not an offence to let your cat eat your bacon. Okay? And we don't arrest cats, I'm very sorry.
Steph L. - Oct 29, 2007 8:40:20 am PDT #9079 of 10001
this mess was yours / now your mess is mine
Man, now I've made myself crave pierogis.
Jessica - Oct 29, 2007 8:42:00 am PDT #9080 of 10001
And then Ortus came and said "It's Ortin' time" and they all Orted off into the sunset
I had a sandwich. Which, while involving meat surrounded by starch, was not nearly as satisfying as having some dumplings would have been.
Stupid non-dumpling-being sandwich.
§ ita § - Oct 29, 2007 8:42:46 am PDT #9081 of 10001
Well not canonically, no, but this is transformative fiction.
I'm a big fan of meat and dough -- meat pies, bao, etc.
Patties! Cheeseburgers!
Tom Scola - Oct 29, 2007 8:44:24 am PDT #9082 of 10001
Remember that the frontier of the Rebellion is everywhere. And even the smallest act of insurrection pushes our lines forward.
Empanadas!
Dana - Oct 29, 2007 8:44:57 am PDT #9083 of 10001
I'm terrifically busy with my ennui.
Kolaches! Samosas!
Jesse - Oct 29, 2007 8:46:06 am PDT #9084 of 10001
Sometimes I trip on how happy we could be.
Sign me up for the dough-and-meat train.
Except, reading the beginning of this conversation made me think I could go out for lunch, but the exertion of taking a shower convinced me that, yeah, it was a good idea I didn't go to work today.
Cashmere - Oct 29, 2007 8:47:10 am PDT #9085 of 10001
Now tagless for your comfort.
I'm cooking spare ribs in the oven for tonight. I rubbed them with a rub (thank you, Jamie Oliver) and am ready to put them in. Should I cook them on low heat (250 degrees) for a long time (3 hours) or should I use a higher temperature?
Scrappy - Oct 29, 2007 8:49:56 am PDT #9086 of 10001
Life moves pretty fast. You don't stop and look around once in a while, you could miss it.
The DH ordered Folded Pizza last night, They make regular pizza, then fold it in halves and then quarters and press it, which turns it into a filled-dough experience. OTH, I had the BEST flat pizza ever. White pizza with potatoes, walnuts, gorgonzola and rosemary. DeeLISHus!
Jessica - Oct 29, 2007 8:54:44 am PDT #9087 of 10001
And then Ortus came and said "It's Ortin' time" and they all Orted off into the sunset
Should I cook them on low heat (250 degrees) for a long time (3 hours)
This - you want low & slow so the connective tissue will have time to baste the meat as it melts.