For the record…
Just because some fans are wishing me well and wanting me “to be happy”, that is no reason for other fans to attack them on their tumblrs. Even if you think said fan is “reading into things too much”.
Stop telling each other what to do and treat each other with respect.
Shame on you.
I apologize to those fans who are getting crap for “caring” and all that.
You are aces in my book. :)
*giant warm nuzzling hug full of warm tea and fuzzy blankets with rocket ships and giraffes on it*
i know i’m not the only one who’s happy when you’re happy, david. <3
lol maybe. the dumpling one is worse. i was screaming at my laptop screen the whole time like “WHAT ARE YOU DOING. THIS IS NOT HOW TO PROPERLY PREPARE POTSTICKERS. GAHHHHH”
that is an excellent use of the carry-over heat and all should employ this technique. well done, grasshopper.
dear lord. i am rewatching cooking with david and, in between my uproarious laughter, i am SO INDESCRIBABLY FRUSTRATED.
i’m not some up and coming chef, but i do have a great love and bountiful knowledge of cooking and i can cook quite well for someone who’s self-taught. so watching someone break all the basic rules of cooking makes me want to reach through the laptop screen and aggressively salt david’s pasta water because you need to salt the water. why did you not salt the water, david. SALT YOUR PASTA WATER.
but, of course, i kid. but. but. BUT. i must discuss david’s lack of rinsing off his pasta once he strained it. he said how, oh, you’re gonna wash off all the flavor if you run your pasta under water.
first of all, what flavor? YOU DIDN’T SALT THE WATER.
secondly, rinsing off your pasta is actually a good thing to do. when you take your hot pasta out of the water, in theory, your pasta is at a perfect doneness (otherwise, why did you take it off the stove?) so, obviously, you want to keep it that way because carry-over heat is a thing. it’s the same reason you take cookies off the baking sheet and put them on a cooling rack because there’s still heat contained in those cookies and their perfect doneness will be ruined if you don’t take them off the 400˚ baking sheet. the same thing applies to pasta.
rinsing off your perfectly cooked pasta will dissuade some of that excess heat, keeping your pasta with that al dente texture (or soggy texture) you desire. but the trick is to only rinse off the pasta for 5 seconds tops because, as david said, there is flavor on the pasta from the water (if you salted it, of course) and you want that flavor to stay in tact. so giving your pasta a very quick rinse will both keep those flavors *and* keep their doneness.
whew. okay. rant over. i love you david and your new cooking show.
i look forward to judging your cooking skills in the next episode. mwahahaa.
The Spine appreciation post.
Because he deserves one.
He’s not the wacky or outrageous or outstanding or outANYTHING type of character, he’s stoic and serious, but he’s still one sassy motherfucker and he deserves to be appreciated for it. I love you The Spine.
a truly majestic creature.
Platonic Spineworth — Gaslight Gathering 2013
3 May 2013
© Kimberly Paul Photography
David looks so young in that second photo…
[I want a high res photo of David’s face in the third photo. Because reasons]
Send me an ask and we can talk about getting you one!
They both look like teenagers in makeup in that second one