American cheese. No, I don’t need an extra draining water step ? Tall guys they move probably enjoy doing that dumping the hot water in the kitchen with the drain... turning, spinning, kitchen drawer, spetular , find towers to dry hands on the shoulder or hanging somewhere..they are so tall..it’s a spinning kitchen. Eben kitchen probably big. The counter kitchen is low on his height. Me, the US kitchen is higher than Asia. I need that pot stays on the counter just hot enough to melt the cheese and dry parsley, oregano, cilantro...and besides cheese I might have a plate of cooked vegetable dump in the pot. Any chemist will do a perfect job I say. You don’t need an extra step. My whole life just me eating that pasta pot? It was a medium pot just fit the size of the stove ring. I filled about half water of that. I hate it too much water taking forever to boil ..you can see the water when to boil, you dump the pasta, you add salts, you look you wait you see that pasta changes color to more cooked color. You see the softness then you taste it. You cannot get it wrong. Just look at it just look at it just look at it. It’s soften color, it’s soften it’s soften it’s steam soften. The water is just bubbling the pasta. If it’s still harden, you add water in to cover it. To me I know what it is. I cook past with cheese all the time when I was with Dean they were? In UB. It’s that same kitchen ring pot, not big. I hate cooking time long to see that water boils. I need to cook it fast and dine with it.
Babaji: so convenient.
Yeah.
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