Monday, May 21, 2012

on chinese food

i attempted to make it for the first time last weekend. that shit is hard. i haven't met a flame in a domestic kitchen that can get hot enough to make it past the caliber of la choy. but i'm girding up my loins and buying an induction burner.  it's either get on the side of science or wait for an invitation from the devil to cook in the pits of hell.

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