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 Posted: Mon Oct 20, 2008 10:04 pm
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Posted: Mon Oct 20, 2008 10:16 pm
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Posted: Mon Oct 20, 2008 10:25 pm
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Posted: Mon Oct 20, 2008 10:26 pm
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Posted: Mon Oct 20, 2008 10:29 pm
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Posted: Mon Oct 20, 2008 10:39 pm
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Posted: Mon Oct 20, 2008 10:42 pm
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Posted: Mon Oct 20, 2008 10:44 pm
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Posted: Mon Oct 20, 2008 10:47 pm
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Posted: Mon Oct 20, 2008 10:49 pm
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Posted: Mon Oct 20, 2008 10:50 pm
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Posted: Mon Oct 20, 2008 10:53 pm
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Posted: Mon Oct 20, 2008 10:54 pm
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Posted: Mon Oct 20, 2008 10:56 pm
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Posted: Mon Oct 20, 2008 11:27 pm
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exsisto verus Phaerris exsisto verus All this talk about food. it's pretty funny.
I actually am cooking a bunch of stuff today for fun and practice (because i have my level 2 practical coming up).
Roasted potato cocottes and probably poule a pole. I'm not sure yet.
All i do know is that i need to fabricate (break down) a whole chicken in 20 minutes.
Oh and as for the dumplings. I do that all day long at work. Im surprised at how uniform you got the crimping. The dough skin looks way thick though.
I made them at home because I ran out the night before.
My dad's gone for a week and I can't drive so I couldn't pick any up at a store. Dx
The dough was insanely stiff.
As for the crimping.. I was in origami club in High School. ninja
(it helps) Did you roll the dough out or did it come in like a package? It's better to roll the edges out thinner this way when you cook it, it's not still raw dough. rolled it out; all from scratch.
I think more water would have helped? |
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