Suicide

Fragment of a discussion from User talk:Armondikov
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They're something that needs experimentation to see what ratio of the sugars you prefer. Too much brown sends them more in the direction of a brandy snap, too much white leaves them pale and uninteresting but far softer and smoother. But what the hell do I know about cooking? I just make shit up as I go.

Scarlet A.pngtheist02:57, 26 November 2011

Dude, I make sausage meat-cream cheese-cayenne pepper pan fry. And crabmeat-egg-cayenne pepper pan fry. And Vietnamese short rib soup, for some damn reason. Unless it is grilling or pasta, it is all a grand experiment. I've not been sick yet. I should give recipe-space some more love.

Тytalk03:04, 26 November 2011

Cream cheese is far more versatile than people give it credit for!

Scarlet A.pnggnostic03:38, 26 November 2011

Lox and cream cheese, duck around a cream cheese filler with bits of Jalepeno and bacon, the aforementioned dish, cream cheese on crackers, salmon dip. Use like glue.

Тytalk03:42, 26 November 2011