Feb. 6, 2012 at 9:48pm
good lookin' cookin'potstickersHOT OIL IS HOT
If you’re like me, you probably really love two things in the kitchen. And those two things are potstickers and olive oil. So here’s a tip. The tip is to not be a cocky motherfucker, and to instead follow the recipe on the back of the potstickers bag when it says “one tablespoon of oil.” If you, like me, use much more than a tablespoon of oil because you really really enjoy cooking with olive oil, especially drunk cooking with olive oil, you will in fact regret it, because that olive oil will pop and burn all over your hands and the counter once it gets hot enough and you will be forced to perform feats of great derring-do by tipping the very heavy pan over the sink while scrambling to hold in all the potstickers while you drain just enough of the oil to make it not spit at you like a very very angry llama. (It will also, of course, get all over your iPhone when you’re trying to take awesome Hipstamatic pictures. #firstworldproblems) So, anyway, potstickers. Potstickers are great. Assuming you actually obey the recommended oil dosage, they are super easy to make and will never give you any trouble, just deliciousness. Generally if you find a bag of frozen potstickers at your local supermarket they will have basic instructions for cooking printed on the bag itself - super convenient. But just in case that doesn’t come through for you or it’s written in a foreign language or something, what you should do with potstickers is get a good sized pan, put like a tablespoon (MAYBE A TABLESPOON AND A HALF but no more) of oil in it, heat it a little, put your little frozen guys in, cook ‘em til they start to get nice and brown on at least one side each, then put two tablespoons OR more (you don’t have to worry quite so much about the water, it’s not going to be as angry as the oil) into the pan, cover it, turn it down to low and cook until the water evaporates or until it looks like something delicious that you want to eat. Bam. P.S., I just ran hot water down my sink for about ten minutes after pouring in that excess hot oil because I’m always super nervous after that one time the sink clogged up when my roommates accidentally poured a cup full of bacon grease down there and I was out about $400 for a midnight plumber the day before Thanksgiving. DON’T EVER POUR BACON GREASE DOWN YOUR FUCKING SINK. There, you just got two awesome cooking tips in one post. This episode brought to you by sauvignon blanc. Incidentally, sauvignan blanc + Gyoza chicken & veg postickers = a match made in heaven.

If you’re like me, you probably really love two things in the kitchen. And those two things are potstickers and olive oil. So here’s a tip. The tip is to not be a cocky motherfucker, and to instead follow the recipe on the back of the potstickers bag when it says “one tablespoon of oil.” If you, like me, use much more than a tablespoon of oil because you really really enjoy cooking with olive oil, especially drunk cooking with olive oil, you will in fact regret it, because that olive oil will pop and burn all over your hands and the counter once it gets hot enough and you will be forced to perform feats of great derring-do by tipping the very heavy pan over the sink while scrambling to hold in all the potstickers while you drain just enough of the oil to make it not spit at you like a very very angry llama. (It will also, of course, get all over your iPhone when you’re trying to take awesome Hipstamatic pictures. #firstworldproblems)

So, anyway, potstickers. Potstickers are great. Assuming you actually obey the recommended oil dosage, they are super easy to make and will never give you any trouble, just deliciousness. Generally if you find a bag of frozen potstickers at your local supermarket they will have basic instructions for cooking printed on the bag itself - super convenient. But just in case that doesn’t come through for you or it’s written in a foreign language or something, what you should do with potstickers is get a good sized pan, put like a tablespoon (MAYBE A TABLESPOON AND A HALF but no more) of oil in it, heat it a little, put your little frozen guys in, cook ‘em til they start to get nice and brown on at least one side each, then put two tablespoons OR more (you don’t have to worry quite so much about the water, it’s not going to be as angry as the oil) into the pan, cover it, turn it down to low and cook until the water evaporates or until it looks like something delicious that you want to eat. Bam.

P.S., I just ran hot water down my sink for about ten minutes after pouring in that excess hot oil because I’m always super nervous after that one time the sink clogged up when my roommates accidentally poured a cup full of bacon grease down there and I was out about $400 for a midnight plumber the day before Thanksgiving. DON’T EVER POUR BACON GREASE DOWN YOUR FUCKING SINK. There, you just got two awesome cooking tips in one post.

This episode brought to you by sauvignon blanc. Incidentally, sauvignan blanc + Gyoza chicken & veg postickers = a match made in heaven.