Charles Martel is spinning in his grave because of what is taking place in Europe.
- SuperJail Warden
- Gone Forever
- +640|3934
https://www.theguardian.com/politics/20 … byelection
a UK labour MP has been forced to stand down after receiving numerous death threats from neo-nazi groups.
to dilbert this sort of thing is a 'victory' because 'labour let the poles and pakis in'.
a totally normal man.
a UK labour MP has been forced to stand down after receiving numerous death threats from neo-nazi groups.
to dilbert this sort of thing is a 'victory' because 'labour let the poles and pakis in'.
a totally normal man.
I ate about 80% of a rotisserie chicken from Safeway, followed by the Fiber One bar that I forgot to bring to work this morning
Let us know if you're still alive.
I seem to have made it. I got a chicken hoagie tonight from Wawa with lettuce, mayo and Old Bay on whole wheat bread.
https://www.theguardian.com/society/202 … rvive-them
alcohol is a dirty drug says an imperial researcher. how can this be ?!
alcohol is a dirty drug says an imperial researcher. how can this be ?!
a local busan speciality, milmyeon. i've had many varieties of spicy cold noodles before, but the top dish was exceptionally fucking hot. especially at 11:30am.
There is a threshold of spiciness at which a meal, no matter how delicious, becomes an endurance test. Very much worth building resilience though. So many tasty dishes and peppers out there. I couldn't imagine limiting myself to microwave nuggets.
i really like spicy food, of all varieties and flavour profiles, so long as it's not the sort of chemically enhanced, eat-it-for-a-dare shit like some of the more noxious hot sauces and meals. there's 'volcano' instant ramyeon here that just tastes only of fire and pain and two days on the toilet. no other flavour or texture or anything to savour in it. no thanks. but a hot curry or a well-put together dish can be as hot as it likes. from szechuan or mala tang-type dishes to indian vindaloos, i generally enjoy it all.
korean spice is a good one due to most dishes being based on the fermented peppers gochujang sauce. and there's always a selection of fresh banchan next to your place to balance out the heat. radish/daikon, korean pear, etc, are great at clearing the palette and refreshing the mouth after a hot bite.
korean spice is a good one due to most dishes being based on the fermented peppers gochujang sauce. and there's always a selection of fresh banchan next to your place to balance out the heat. radish/daikon, korean pear, etc, are great at clearing the palette and refreshing the mouth after a hot bite.
fucking love some milmyeon on a hot summers day and throw in some galbiuziq wrote:
a local busan speciality, milmyeon. i've had many varieties of spicy cold noodles before, but the top dish was exceptionally fucking hot. especially at 11:30am.
it was my first time with the milmyeon. i've tried a variety of cold noodles now, including pyongyang-style buckwheat cold noodles (unsurprisingly, vey plain and simple on the flavours and ingredients). spicy red naengmyeon is my go to, but i love regular naengmyeon if it's with a hot bbq or galbi dish. the combo of hot/cold is just fucking amazing. add to that frequent shots of soju and you've got a good 2.5 hours of very happy eating and drinking.
Welp, time to go visit a 99 Ranch or H MART or something for more ingredients.
the meat in that last one is pheasant. have had it a few times in the UK but didn't realise how popular it is in the more southern, rural regions of korea.
Some weirdo brought Shrimp Fried Rice to Christmas Eve dinner, and now I want it every Christmas Eve from now on, it was incredibly delicious. My stepdad suspects that there was some Chinese Five Spice in it that made it as good as it was.
Welcome to the club, 'numbers. IMO, Chinese on things like Thanksgiving or Christmas really hits the spot.
People who eat savoury before lunch are weird.
Fuck Israel
I added five spice to my arsenal as an afterthought (needed cumin, store had a BOGO) and I use it so often I don't know why I didn't consider it before. A touch of it in homemade chili is a game changer.
Combining leftover spaghetti with chili is excellent. Some shredded cheese on top for effect.
After whipping up a batch, making chili mac each bowl is a fine method to both make chili last longer and also not just go bean overboard.
Dats a Cincinnati chili staple!unnamednewbie13 wrote:
Combining leftover spaghetti with chili is excellent. Some shredded cheese on top for effect.
- SuperJail Warden
- Gone Forever
- +640|3934
My classroom assistant is a Trump supporter. She apparently only eats chicken fingers and hotdogs or something. Every type of interesting food I talked to the class about? She thinks it is gross or never tried it.
I understand being conservative is a lifestyle but imagine living right outside of NYC and not eating different food.
She has never had:
Poke bowl
Sushi
Korean BBQ
Red Curry
Chicken over rice.
Hot pot
I understand being conservative is a lifestyle but imagine living right outside of NYC and not eating different food.
She has never had:
Poke bowl
Sushi
Korean BBQ
Red Curry
Chicken over rice.
Hot pot
This is back to my argument about infantilism, people's brain's never developing.SuperJail Warden wrote:
My classroom assistant is a Trump supporter. She apparently only eats chicken fingers and hotdogs or something. Every type of interesting food I talked to the class about? She thinks it is gross or never tried it.
This person was likely spoiled as a child, never made to eat anything they didn't eat as a four year old.
Same for Trump, he was allowed to do whatever he wanted to do, never had to pay a price for his fuckups, now he lives on cheeseburgers alone.
Fuck Israel
Hot pot is one of the most overrated meals ever. I pay you to boil my own meat? No thanks