sunny/nessa/whatever

your dough is so thick for how small it is. also surely you can cut out more than one each time you roll out the dough?

camerawoman whispers back "yeah thats fine"

cook proceeds to mush the ends together with a fork while the dough tears due to being 60% fat and <1% water while colder than room temp

"where did yoh go wrong"

"everywhere"

"can you be a little more specific"

"i fucked up the dough recipe, i overcooked it..." *thinks* "actually just those two things."

i am only being mean because this person wont ever see this, but here is a list of everything you did wrong in order from worst to least bad.

you have too much fat and not enough water in your dough

you cooked on way way too high. way too high.

you didnt wash your hands. why risk disease over crap food?

your dough was too thick

you didnt let your dough get to room temp before handling it

you burned your garlic

you didnt cook your onion for long enough

also really you didnt handle your dough well like at all.

your spices were garlic and salt. (add at least pepper and mustard too)

your dough had no salt

your fillings had too much salt

your meat was unseasoned, all the salt went to the onion and mushroom

i dont cook with mushroom but i imagine adding salt to them isnt the best when you want a juicy filling.

your pan was incredibly overcrowded

your portioning was fucked

your portioning was fucked in multiple ways

you used mushroom instead of swede (aka rutabaga)

if you want to add cheese to the filling. its best to put it and the spuds in the pan for a bit and let the cheese coat everything

you didnt cut your spuds to a shape that is more consistent with your meat

you cut unsafely, explained how to cut safely, then cut unsafely again.

not peeling the spuds is fine, i guess, but not the done thing.

you did do one thing perfectly though: you didnt offer your partner or cat any. (also he was good at combining the fats with the flour when making the dough. like shockingly good technique. a lot lot better than i am at that.)

your dough is so thick for how small it is. also surely you can cut out more than one each time you roll out the dough?

camerawoman whispers back "yeah thats fine"

cook proceeds to mush the ends together with a fork while the dough tears due to being 60% fat and <1% water while colder than room temp

your dough is so thick for how small it is. also surely you can cut out more than one each time you roll out the dough?

camerawoman whispers back "yeah thats fine"

cook proceeds to mush the ends together with a fork while the dough tears due to being 60% fat and <1% water while colder than room temp

your dough is so thick for how small it is. also surely you can cut out more than one each time you roll out the dough?

camerawoman whispers back "yeah thats fine"

cook proceeds to mush the ends together with a fork while the dough tears due to being 60% fat and <1% water while colder than room temp

your dough is so thick for how small it is. also surely you can cut out more than one each time you roll out the dough?

camerawoman whispers back "yeah thats fine"

cook proceeds to mush the ends together with a fork while the dough tears due to being 60% fat and <1% water while colder than room temp

your dough is so thick for how small it is. also surely you can cut out more than one each time you roll out the dough?

your dough is so thick for how small it is. also surely you can cut out more than one each time you roll out the dough?