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Aug. 29th, 2010 09:05 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
saffiterWhen using a handheld blender thingy on a stick and blending hot cauliflour, onion and garlic soup, hold the frackin' thing in the soup!!!! Don't let it lift up. Burns hurt.
I have burn marks up both my arms right now. Nothing too painful, now, but at the time.... owie
Was good soup though. I even made an entre! I'd baked a pie the other night (Chicken, mushroom, bacon, onion) and had a large lump of pastry left over... yes, I'm one of these strange people that makes their pastry completely from scratch. I end up covered in flour but, mmmm... .buttery goodness!
Anyway, we've got a lot of bacon in the fridge, so I flattened out the leftover shortcrust pastry, threw on a lot of diced bacon and cheese, and then baked it in the oven at 180C until it smelt good and the pastry was golden brownish.
I've been told in no uncertain terms that I must make it again. I think next time I make I'll throw a load of crushed garlic in with it as well (I likes my garlic). I'll also make individual balls 'cause it's fairer than what was done with it tonight (I ended up with one of the smaller bits and others got some of the bigger pieces).
Anyway. Exam tomorrow, so must get back to studying.
I have burn marks up both my arms right now. Nothing too painful, now, but at the time.... owie
Was good soup though. I even made an entre! I'd baked a pie the other night (Chicken, mushroom, bacon, onion) and had a large lump of pastry left over... yes, I'm one of these strange people that makes their pastry completely from scratch. I end up covered in flour but, mmmm... .buttery goodness!
Anyway, we've got a lot of bacon in the fridge, so I flattened out the leftover shortcrust pastry, threw on a lot of diced bacon and cheese, and then baked it in the oven at 180C until it smelt good and the pastry was golden brownish.
I've been told in no uncertain terms that I must make it again. I think next time I make I'll throw a load of crushed garlic in with it as well (I likes my garlic). I'll also make individual balls 'cause it's fairer than what was done with it tonight (I ended up with one of the smaller bits and others got some of the bigger pieces).
Anyway. Exam tomorrow, so must get back to studying.
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no subject
Date: 2010-08-29 12:15 pm (UTC)no subject
Date: 2010-08-29 12:20 pm (UTC)...the fact that I've been banned from several kitchens already should indicate what level I'm at. ^__^;;;
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Date: 2010-08-29 12:25 pm (UTC)no subject
Date: 2010-08-29 12:30 pm (UTC)no subject
Date: 2010-08-29 12:34 pm (UTC)Don't worry. I can't seem to physically walk in a straight line (I'm screwed if the police ever decide to do a random drunk test....
Police officer: Walk a straight line, please.
Me: Sir, I can't even walk a straight line when sober! How do you expect me to do it now!?)
And walls are an issue for me....and poles...and cupboards...and tables... and anything....
Oh, hell. I'm a major klutz!
no subject
Date: 2010-08-29 12:44 pm (UTC)I am constantly rebounding off walls...desks... corners... random people... One of the first things I learned to do in China was apologize profusely in Mandarin for hitting into people. :D
The main reason the cats and Ru are forbidden from the kitchen is because I have a habit of dropping things (usually knives and other sharp objects) as well as splashing myself with all sorts of burning foodstuffs (I seem to add to my scars collection weekly).
...I am a little bit scared now, to come visit you. We might blow up Australia.
no subject
Date: 2010-08-29 12:46 pm (UTC)Oh, I don't drop things in the kitchen. Burn myself, yes, but the floor is usually safe (No skewered kitties yet and I've been here for 5 months now).
Nah, I don't think we'd blow it up.... bruise it slightly, maybe, but the country's pretty safe.