brooklyn's test kitchen

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brooklyn's test kitchen

These are awesome recipes I've made and thusly consumed, along with local food news and restaurant recommendations. This is also an explanation for future generations if I die a fat old lady with a bad heart.

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  • DRINK INVENTION TIME! What if you took a few wontons, or thick dumpling dough like in a soup dumpling, and pumped it full of, say, a dark & stormy with fresh ginger, or a mai tai, and then deep fried it?

    DRINK INVENTION TIME!

    What if you took a few wontons, or thick dumpling dough like in a soup dumpling, and pumped it full of, say, a dark & stormy with fresh ginger, or a mai tai, and then deep fried it?

    Posted on January 20, 2010 with 8 notes

    1. daftwonk liked this
    2. placesweusedtogo reblogged this from thingsiate and added:
      We never did this, guys,...the spring is coming back around…
    3. maura liked this
    4. hesterbangs answered: I’m getting stuck at the “deep fried” part. Perhaps a mochi wrapper and no cooking.
    5. antishowmanship answered: What do you mean, “what if”? We are definitely going to do this.
    6. celebraterickysargulesh answered: It would be pretty gross but you could probably open a theme restaurant based on this in SoHo and get written up in Eater or something.
    7. katiebakes answered: i can’t answer this question because i’m too busy drooling at that dumpling
    8. thingsiate posted this
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