Friday, February 02, 2007

dumplings

I don't know HOW it is possible for innocent frozen dumplings can come out of a thorough pan fry and steam with their delicate skins turned to thick, smoking black ash but still have raw red pork insides.

I don't care. Fuck trichinosis. I'm tired of waiting. I'm eating them anyway.

1 comment:

Bluenana said...

I know we're on the same wavelength with the whole how long before food goes bad thing, but please cook your pork all the way through. Please.

Let's remember that you're not going to have health insurance for three months after this week.