If I’m watching Das Boot, I want popping rivets and pallid, sweaty, straggly-bearded krauts you can virtually smell shouting ‘ALARM!’ while being depth charged. I don’t want chicks getting in the way.
If I’m watching Das Boot, I want popping rivets and pallid, sweaty, straggly-bearded krauts you can virtually smell shouting ‘ALARM!’ while being depth charged. I don’t want chicks getting in the way.
Well don't watch it then.
Fúck me. Talk about a tough crowd.
Last night I tried to make pork balls. The porky centre was perfect but the batter just wasn't thick and bready enough.
Last night I tried to make pork balls. The porky centre was perfect but the batter just wasn't thick and bready enough.
I’ve succeeded with chicken balls in the past. Most recipes suggest too much baking powder and too thin a batter. It really needs to be as stodgy as fùck. Also, garlic powder in the batter.
If I’m watching Das Boot, I want popping rivets and pallid, sweaty, straggly-bearded krauts you can virtually smell shouting ‘ALARM!’ while being depth charged. I don’t want chicks getting in the way.
Surely your average distressed Kraut will shout "HIMMEL!!" and on occasion "ACHTUNG!!".
I’ve succeeded with chicken balls in the past. Most recipes suggest too much baking powder and too thin a batter. It really needs to be as stodgy as fùck. Also, garlic powder in the batter.
How did you get the pork authentically gristly?
I boiled it first, let it cool, the chopped it into gobbets.
I boiled it first, let it cool, the chopped it into gobbets.
I’ve come to realise that all I actually want from Chinese food is Singapore noodles, chicken balls with red gloop and ribs with brown gloop. Pretty much everything else is just filler.