you look just like the back of your head

[amand_r]

1. Some dipshit took my username and like fifteen permutations thereof, so I am available at amanderama on that ask me anything site. I don't know about you, but I always hesitate to do these or anon memes because I'm always afraid that I'm going to get a bunch of anon questions like, "Why are you such a drama queen?" and "Are you this big an asshat in real life?" But I shall have faith in humanity. Like Bon Jovi I am…living on a prayer, slippery when wet, wanted: dead or alive and shit.

I want to lay you down in a bed of roses. For tonight, I sleep on a bed of nails.

2. I have something I need to get off my chest. It's been bothering me for a long time, and I just repress it, squash it down and hide it so that I don't have to deal with it. But it's been eating the inside of me for ages, and I just can't go on any longer--

Why the hell do they put those wire handles on Chinese take away boxes? I get that it's handy, but it prevents me from microwaving the box. It used to be that in the past I was so set on microwaving it that I would wiggle the ends and pull the wire out, but then the carton, which is like form Hellraiser-inspired puzzle box construction, literally needs the wire to hold it together. Look man, I don't want to get another dish dirty, plus, I love eating out of those containers. It's awesome and I'm like Cher in Suspect, walking around my house and eating out of the peanut butter jar (thanks for that idea, Cher). PLUS. It's bed for the environment or something. You can't recycle those wires and they're not biodegradable and I waste water and soap and shit dirtying a second dish.

Seriously, someone has to solve this problem. Solve it before I go insane.

3. Every week I make something to practice a skill that I haven't learnt yet, or make something I've never had before. So help me pick next week's adventur (thanks, Sam!).

[Poll #1538408]

Comments

[iamshadow.livejournal.com]

YOUR POLL HAS NO OPTION FOR WILDEBEEST. I THINK IT IS BROKEN.

[amand-r.livejournal.com]

CHECK MY USERNAME. DO YOU NOTICE THAT IT IS NOT COPPERBADGE?

[valancy-joy.livejournal.com]

I am intrigued by savory bread puddings...

why is everyone around me cooking cool things, and I am eating bologna sandwiches? why?

D:

(am off to eat canned clam chowder now)

[amand-r.livejournal.com]

Haahahaha I had a backlog of gourmet magazines that I never read, and I just ripped them all apart, and now I have about 50 things I want to try, including making mozzarella from scratch. IT WILL HAPPEN.

[51stcenturyfox.livejournal.com]

Bass vote!

I actually put the Chinese food on a plate, so I can distribute sauces more evenly. :D

We have like, three random Corelle plates for microwaving stuff... everything else gets too hot.

[amand-r.livejournal.com]

I like heating fried rice in the carton, because you can toss some water in there and close the lid and that allows the rice to "rehydrate".

BASSS!

[sthayashi.livejournal.com]

Voted for the Wellington. I've been curious to try to make Beef Wellingtons, but the recipe I found for it is long and involved. It's the first recipe I've seen that has a timeline that goes with it.

Pork Wellington is probably easier though, since Pork Tenderloin is much smaller than Beef Tenderloin.

[amand-r.livejournal.com]

Well, you can look at this one and see what you think. This wellington is better because it calls for sheets of puff pastry, and when you don't make it from scratch, life gets easier.

You can look at the recipe, and I have another for beef en croute. This pork recipe calls for 2 pork tenderloins, so it's still about the same size.

[zsazsa4168.livejournal.com]

Do you even LIKE pastitsio? I lived in Greece for two years and I had it a million times (because Greece, tho a wonderful country, only has like three national dishes: pastitsio, moussaka, souvlaki)and it was always BORING. Yet I kept ordering it because I'm one of those losers that doesn't know when to give up hope.

The savory bread budding somehow sounds like an adventure. Like you will want to take lots of pictures and make people watch the slide show.

Here's hoping....

[amand-r.livejournal.com]

Well, this is reimagined pastitsio, so I'm willing to give it a try. also, lamb is a rare thing in the US, so any time you get it in a dish it's different. I wish I had the pic. It was the pic on the recipe that sold me.

Oh! Here!

http://www.epicurious.com/recipes/food/photo/Pasta-and-Lamb-Casserole-em-Pastitsio-em-350934

[bk7brokemybrain.livejournal.com]

You must do souffle if only because the results are so deliciously disastrous if you get it wrong.
Jacques Pepin's mother didn't know how to cook. She asked a friend what to make for a quick dinner, and she said souffle. Maman Pepin didn't know how, so her friend spouted the abbreviated version of souffle, leaving out the separate whipping of the whites and yolks. She whopped it all together and it puffed a little in the pan anyway and was delicious. I made that floppy recipe and it was easy and tasty. If you fail at regular souffle, there is always the flat version.
OH! And there are chocolate souffles! Reason #2 why you have to try them.

[cruentum.livejournal.com]

I'm not sure how edible any of the options are. How about pizza? Burgers? Spagbol? I'll have to withhold my vote.

[amand-r.livejournal.com]

WHAT THE FUCK IS WRONG WITH YOU.

You know, xiao di di, that if you came to my house, you'd eat every single fucking thing I made.

[elainasaunt.livejournal.com]

I put the soufflé and I want some NOW. I probably won't be able to sleep tonight for thinking of souffléed mac 'n' cheese. Best soufflé idea ever - next to chocolate, of course.

[amand-r.livejournal.com]

Even if I don't make it--here:

http://www.dinnerwithkirsten.com/2009/02/01/souffleed-macaroni-and-cheese/

[copperbadge.livejournal.com]

Didn't Mythbusters do an episode where they proved metal arc'ing in the microwave doesn't do any actual damage?

Or maybe they proved it did.

Dammit, now I'm going to wonder all day.

[amand-r.livejournal.com]

Well, I ruined one microwave with metal, so I don't need mythbusters.

You know what else will eventually ruin a microwave? Running it while he's empty.

[aliciajd]

My favorite Chinese place has switched to sturdy black plastic boxes with clear plastic lids for their take out. I love them! When I thanked the owner for the change, he told me that people had complained about the traditional containers for the same reasons you're talking about.

So maybe you should talk to your restaurant about making the change.

I like these also, because I can tell at a glance what is in each container. This really is nice when I'm getting take out for a whole bunch of people, each with a different dish.

[amand-r.livejournal.com]

I would, but I am afraid of the lady at the counter. She's like the Chinese soup Nazi.

[copperbadge.livejournal.com]

SOUFFLE ADVENTUR!

[amand-r.livejournal.com]

Still love that icon.

[paragraphs.livejournal.com]

I am following you on that questiony thing. It doesn't notify you if you have questions, which is annoying. I just found one on mine!

OMG that mac n cheese sounds crazy good.

[amand-r.livejournal.com]

GAH! I HAVE TWO! I SHALL ANSWER THEM LATERS.

[madder-rose.livejournal.com]

We don't have Chinese Cartons here :( We get plastic containers, liek the kinds in the stoar. It's no fun. I want proper cartons!

Make soufflé! SOUFFLAY! It comes in all flavours. Chocolate!

[amand-r.livejournal.com]

Oh the cartons are great, but a pain in the ass!

[blue-fjords.livejournal.com]

But do you want to be just as close as the Holy Ghost is?

I chose the SEARED bass b/c of my name. But the bread pudding sounds awesome.

[amand-r.livejournal.com]

HAAHAHAH I HAD THAT LINE BUT I ERASED IT.

[joanwilder.livejournal.com]

SINCE I'M THE ONE WHO'LL BE EATING THIS, I'MA TELLIN' YA ALL--I WANTZ TEH MAC 'N CHEEZZZZZZZZZZZZZ!!1

[amand-r.livejournal.com]

BIASED! BIASED!

[opium-and-tea.livejournal.com]

voted for the bread pudding, but the mac and cheese was a close second.

Would you happen to know a good recipe for basil friend rice? I want to give that a shot this weekend.

[amand-r.livejournal.com]

I've never made basil fried rice, but I have made a lot of fried rice, and this recipe looks fairly accurate:

http://allrecipes.com/Recipe/Thai-Spicy-Basil-Chicken-Fried-Rice/Detail.aspx

I will say that using leftover rice is almost essential, so it's dried out a little bit, and one of the best tings to do for goof fried rice is to cook everything separate, and then out it all together for one final turn in the wok.

[debitha.livejournal.com]

I chose Pork Wellington and Savoury Bread Pudding.

The Pork Wellington sounds fantastic, but the bread pudding sounds a-fucking-mazing. Recipe?

[amand-r.livejournal.com]

I'll see if I can dig it up.