Index / Cooking
Week Ten: Oriental Creamed Chipped Beef
 
(3) 11 oz packages creamed chipped beef, of the Stouffer's variety
(2) 5 oz. cans water chestnuts
(1) 5.5 oz. can baby corn
1/2 cup unsweetened pineapple juice
1 cup pineapple chunks, drained
2 tbsp soy sauce


The most beautiful thing to ever come in a pouch.

Look, you might think you're smart and think you can save some cash by just using the pineapple juice from the canned pineapples. Here's a hint: FUCKING DON'T, it's gross. Like any good chef knows, sweets and salts don't often taste too good when they're together, and you'll soon find yourself sitting in a lumpy mass of stuff that doesn't blend together very well. Save yourself the grief and make sure the pineapple juice is unsweetened, or don't use any at all.

So you've decided you want to try your hand at this outrageous concoction? Well, good luck with that my friends, because you're going to need it. Defrost the chipped beef by letting the pouches boil in water for fifteen minutes or so. Then you want to put everything together in as big a sauce pan as you can manage and let it boil for about five to ten minutes. That's all there is to it.


Ingredients presented in "Blurry Jerry doesn't know how to take a picture"-vision



Time to open can due to shoddily made "Easy pull off tab": TEN MINUTES!


Joel demonstrates that any night with him is bound to be 'viewtiful'



Even I am not infallible, it's true. As Jerry might say, "Hey!"


As Bare might attest, I tend to externalize my self-anger on the closest target. Jello bag + Jerry's face = Psychiatry!


The fear in my face was not nearly appropriate enough for the meal at hand.

"Shall I eat this now, or just induce the vomiting without aid?" Jerry ponders. The results are less than pretty.

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