think of this: there's gonna be a war, or at least some really, really bad times, and you cant fucking cook. you kill a chicken (or a man, up your taste), and what do? your wife and kids are hungry, asking for "Daddy, we want to eat", and you, worthless piece of meat, cant cook or prep it? disgustang.
If you cant cook - you're simply not white
Jonathan Sullivan
Gabriel Parker
Cooking is for women. That's all.
Alexander Bailey
>russia
>telling anyone they arent white
Chase Morales
these are pelmenis. the best food ever created. if you can cook it - you're a bro and belong to a special group of people who ever tried Gods food. its simple, easy to make but tricky, so you need try it over and over again to perfect and master it.
Robert Bailey
take BEEF, roughly 90/10 ratio. dont need too fat, or too lean, 90/10 is the way to go. ground (or mince, if you're a bong) it by yourself! add one grounded onion per kilo (2.5 pounds, if you're a mutt) of beef, and thats it with the filling.
Leo Diaz
remember - SIMPLICITY.
then make a dough. a simple non yeasty dough.
mix 1 egg, some water and melted butter with your flour. and leave it rest for at least 30 min, thats it. thats fucking it!
Blake Wilson
then you need to roll your dough flat. do not over roll it. making the dough too thing is wrong, as with a burger, the wheat / dough / bun / wraping content is the key, not the meat. meak it thick. then wrap your pelmenis as a boss. put on a tray and freeze for couple of hours, making them solid.
Hunter Smith
ok, pelmenis are done. then remove it from the tray and put in a plastic bag to store in your freezer. thats it. best food is ready to boil and consume whenever you want. it can be stored easily for half a year. if you vacuum seal it, up to.. eternity. best served with sour cream or melted butter, but up to your taste. try it and join to heaven. thank me later, worthless faggots.
Caleb Brown
One of my favourite dishes. I like putting yoghurt with crushed garlic on top then drizzle some melted butter (preferably cooked in sauce pan with paprika)
Robert Roberts
What's your dough recipe?