To begin with, the chives were washes up all nice, trimmed a bit for length, and then they had the hell chopped out of them. Until they became the pile that you see here. In this bowl. On my counter. Full of chives.
I was busy cooking something else (the Whoopass Dessert) at the time, but I'm told that at this point, the various seasonings were added. This included, but may not have been limited to, maggi, sesamie oil, and the juice of half a lemon (stolen from my very hand as I was about to gets it's juice for my own aims).
The reason, I am told, is that it's easier to mix the seasonings in the chive without the ground pork added to it. If the seasonings are coating the chives, then when you stir in the chives, everything gets distributed evenly, right?
I made a side mention to the effect that if you have to stir in the chives, the seasonings would get stirred in too, right? I swear, he almost stabbed me in the neck with a fork!
Lesson learned: never play the logic card on a guy with a fork.
