Roast some almond slivers, cut the asparagus down in size, make an aioli to go ontop of it and mmmmmm. Maybe add some cherry maters or some shallot. Hell. Cauliflower and broc would even work.
I actually prefer the shoots to broc more than I do the florets.
you're all jsut puppets in the pocket of Big Salsa
I haven't bought pre-made salsa in... 4 years? 5? It's so much cheaper and tastier to make my own.
Ooh, share a recipe?
Medium-dice 2 medium Roma tomatoes (or one large Beefsteak, depending on what's available for you)
Medium-dice 1 small onion (red, white, yellow, don't matter, it's personal taste)
Medium dice 1/2 a small green bell pepper (you can go yellow, red, orange, I just like the look of green)
Mince 1/2 a seeded Anaheim, or if you like spice, 1/2 a Jalapeno/spicy pepper of your choice.
Optional - If it's the season for it a medium dice of a small ripe peach, Fuji or Pink Lady apple, or nearly-ripe mango can be nice, if you like fruit in your salsa.
You can adjust these proportions to your own taste, adding more tomato, less onion, etc.
Put all the ingredients in a non-reactive bowl (not metal). Salt liberally, mix, cover and let sit for 30 minutes so the veg can macerate (give off all their lovely juices). Add pepper and finely chopped cilantro or parsley to taste. Voila. It'll last about a week in the fridge if you keep it covered, but chances are it'll be gone by the end of the day.
Also, if you add a 1/2 cup olive oil this makes a nice topping for bruschetta and fresh pasta.
Passer, I always cut my tahini with a bit of garlic water and lemon juice.
genius
not that this will ever be a problem, i have problems keeping it in the house because i eat it out of the jar, like peanut butter
Really helps to stretch it out. Makes it a good spread for salads too.
I used to get kinda... upset at Tahini. Like, there's always this glob of impenetrable not goodness in the middle. Took me a while to figure out that if you just stir the shit out of it for a bit then the good liquidy niceness will finally form up and that weird dry nutty thing in the middle is like the answer to the 16th Century's answer to science.
no fuck you this never happens and you are always left with a little impenetrable blob of dry proto-tahini that will never accept oil no matter what you do
I've yet to actually use up an entire jar since I figured that out.
I used to just buy it, use what I could, and then throw it away. Like, I tried just digging out that dry mass of gunk and throwing that in the blender with the chick peas and it always came out awful. So I just assumed it sat too much and ruined or maybe it just doesn't have a fast turn over rate at the store and I'll never get a good jar or something.
But then one day it's like... let's see what happens when I stir the hell out this thing and... hey. I get a whole three or four preparations of oil out of this thing!
I am going to do it. I am going to go eat a double down.
This will be my death.
Get something else with it.
Take one bite of the double down, realize that despite its astronomical caloric content, it's actually rather bland, throw the double down away, and eat something tastier.
you're all jsut puppets in the pocket of Big Salsa
I haven't bought pre-made salsa in... 4 years? 5? It's so much cheaper and tastier to make my own.
Ooh, share a recipe?
Medium-dice 2 medium Roma tomatoes (or one large Beefsteak, depending on what's available for you)
Medium-dice 1 small onion (red, white, yellow, don't matter, it's personal taste)
Medium dice 1/2 a small green bell pepper (you can go yellow, red, orange, I just like the look of green)
Mince 1/2 a seeded Anaheim, or if you like spice, 1/2 a Jalapeno/spicy pepper of your choice.
Optional - If it's the season for it a medium dice of a small ripe peach, Fuji or Pink Lady apple, or nearly-ripe mango can be nice, if you like fruit in your salsa.
Put all the ingredients in a non-reactive bowl (not metal). Salt liberally, mix, cover and let sit for 30 minutes so the veg can macerate (give off all their lovely juices). Add pepper and finely chopped cilantro or parsley to taste. Voila. It'll last about a week in the fridge if you keep it covered, but chances are it'll be gone by the end of the day.
Macerating the vegetables is the most important part.
You have to really macerate it for a good half-hour before it gives you its juice.
Feral on
every person who doesn't like an acquired taste always seems to think everyone who likes it is faking it. it should be an official fallacy.
the "no true scotch man" fallacy.
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ThomamelasOnly one man can kill this many Russians. Bring his guitar to me! Registered Userregular
you're all jsut puppets in the pocket of Big Salsa
I haven't bought pre-made salsa in... 4 years? 5? It's so much cheaper and tastier to make my own.
Ooh, share a recipe?
Medium-dice 2 medium Roma tomatoes (or one large Beefsteak, depending on what's available for you)
Medium-dice 1 small onion (red, white, yellow, don't matter, it's personal taste)
Medium dice 1/2 a small green bell pepper (you can go yellow, red, orange, I just like the look of green)
Mince 1/2 a seeded Anaheim, or if you like spice, 1/2 a Jalapeno/spicy pepper of your choice.
Optional - If it's the season for it a medium dice of a small ripe peach, Fuji or Pink Lady apple, or nearly-ripe mango can be nice, if you like fruit in your salsa.
You can adjust these proportions to your own taste, adding more tomato, less onion, etc.
Put all the ingredients in a non-reactive bowl (not metal). Salt liberally, mix, cover and let sit for 30 minutes so the veg can macerate (give off all their lovely juices). Add pepper and finely chopped cilantro or parsley to taste. Voila. It'll last about a week in the fridge if you keep it covered, but chances are it'll be gone by the end of the day.
Passer, I always cut my tahini with a bit of garlic water and lemon juice.
genius
not that this will ever be a problem, i have problems keeping it in the house because i eat it out of the jar, like peanut butter
Really helps to stretch it out. Makes it a good spread for salads too.
I used to get kinda... upset at Tahini. Like, there's always this glob of impenetrable not goodness in the middle. Took me a while to figure out that if you just stir the shit out of it for a bit then the good liquidy niceness will finally form up and that weird dry nutty thing in the middle is like the answer to the 16th Century's answer to science.
no fuck you this never happens and you are always left with a little impenetrable blob of dry proto-tahini that will never accept oil no matter what you do
I've yet to actually use up an entire jar since I figured that out.
I used to just buy it, use what I could, and then throw it away. Like, I tried just digging out that dry mass of gunk and throwing that in the blender with the chick peas and it always came out awful. So I just assumed it sat too much and ruined or maybe it just doesn't have a fast turn over rate at the store and I'll never get a good jar or something.
But then one day it's like... let's see what happens when I stir the hell out this thing and... hey. I get a whole three or four preparations of oil out of this thing!
No this is untrue
no amount of stirring can ever make this hardened monstrosity miscible again
I'm not Elendil, but I got it and you totally should too, because it's great
Although I thought since you can't die in it (just lose gems) it would be fun to do co-op with the gf
turns out she gets extremely stressed out about it and super apologetic if she gets hit and gems go flying. I can't imagine how she'd fare in a non-kirby game where things arn't super-cute and you can actually lose.
Clearly there's some major error in my playstyle, but I can't figure out what it is. Maybe I'm just too aggressive? I dunno. Maybe I just need more practice.
cho doesn't really do a lot of damage but there's plenty that is awesome about him
one thing is that his spikes, while they don't do a ton of damage, are kind of auto-zoners during laning. no one wants to get too close while he's farming minions
his ground burst is also great for harrassing, zoning, and getting away. they're great for team fights. great to assist ganks. they're just great.
really, though, cho is kind of a patience player. you can't really burst until you level up your chomp, and even then you are going to want to use that as a finisher more than anything else. so you spend a whole lot of time kind of harrassing and fending and skittering around and only after you've knocked everyone down you go in for the chomp
at least that's been my experience. i've not seen you play him, but when i've run into chos with problems, the problem is usually that people are being too aggressive with him. besides his chomp, he's slow and really doesn't do that much damage.
you're all jsut puppets in the pocket of Big Salsa
I haven't bought pre-made salsa in... 4 years? 5? It's so much cheaper and tastier to make my own.
Ooh, share a recipe?
Medium-dice 2 medium Roma tomatoes (or one large Beefsteak, depending on what's available for you)
Medium-dice 1 small onion (red, white, yellow, don't matter, it's personal taste)
Medium dice 1/2 a small green bell pepper (you can go yellow, red, orange, I just like the look of green)
Mince 1/2 a seeded Anaheim, or if you like spice, 1/2 a Jalapeno/spicy pepper of your choice.
Optional - If it's the season for it a medium dice of a small ripe peach, Fuji or Pink Lady apple, or nearly-ripe mango can be nice, if you like fruit in your salsa.
You can adjust these proportions to your own taste, adding more tomato, less onion, etc.
Put all the ingredients in a non-reactive bowl (not metal). Salt liberally, mix, cover and let sit for 30 minutes so the veg can macerate (give off all their lovely juices). Add pepper and finely chopped cilantro or parsley to taste. Voila. It'll last about a week in the fridge if you keep it covered, but chances are it'll be gone by the end of the day.
Also, if you add a 1/2 cup olive oil this makes a nice topping for bruschetta and fresh pasta.
Mmmmm.
Also, I really really anticipate Dr. Mario Kart's salsa. I hope it's trip to Thailand was successful.
you're all jsut puppets in the pocket of Big Salsa
I haven't bought pre-made salsa in... 4 years? 5? It's so much cheaper and tastier to make my own.
Ooh, share a recipe?
Medium-dice 2 medium Roma tomatoes (or one large Beefsteak, depending on what's available for you)
Medium-dice 1 small onion (red, white, yellow, don't matter, it's personal taste)
Medium dice 1/2 a small green bell pepper (you can go yellow, red, orange, I just like the look of green)
Mince 1/2 a seeded Anaheim, or if you like spice, 1/2 a Jalapeno/spicy pepper of your choice.
Optional - If it's the season for it a medium dice of a small ripe peach, Fuji or Pink Lady apple, or nearly-ripe mango can be nice, if you like fruit in your salsa.
Put all the ingredients in a non-reactive bowl (not metal). Salt liberally, mix, cover and let sit for 30 minutes so the veg can macerate (give off all their lovely juices). Add pepper and finely chopped cilantro or parsley to taste. Voila. It'll last about a week in the fridge if you keep it covered, but chances are it'll be gone by the end of the day.
Macerating the vegetables is the most important part.
You have to really macerate it for a good half-hour before it gives you its juice.
It helps if you call it a filthy gutter-turnip, too.
Posts
She is a cheap ho
I am jealous
He really is a genius. I saw a standup special of his one time while... not sober, and I almost died of laughter.
Asparagus is expensive and I only buy it when I haven't bought much that week after I've paid my rent.
It's the best but fuck you like $4 a bunch.
I am thoroughly disappointed the implications of my joke were left uncommented upon
I am disappointed forums
is like
gas stove on a dolly
Roast some almond slivers, cut the asparagus down in size, make an aioli to go ontop of it and mmmmmm. Maybe add some cherry maters or some shallot. Hell. Cauliflower and broc would even work.
I actually prefer the shoots to broc more than I do the florets.
I told you to stop
Asparagus should only ever have just a little bit of salt on it. If you want something covered in butter please seek out the nearest fair.
I would like to become a lobbyist for this industry.
i can't elendil
i am a social butterfly and all of my e-friend-mans are playing it
Medium-dice 2 medium Roma tomatoes (or one large Beefsteak, depending on what's available for you)
Medium-dice 1 small onion (red, white, yellow, don't matter, it's personal taste)
Medium dice 1/2 a small green bell pepper (you can go yellow, red, orange, I just like the look of green)
Mince 1/2 a seeded Anaheim, or if you like spice, 1/2 a Jalapeno/spicy pepper of your choice.
Optional - If it's the season for it a medium dice of a small ripe peach, Fuji or Pink Lady apple, or nearly-ripe mango can be nice, if you like fruit in your salsa.
You can adjust these proportions to your own taste, adding more tomato, less onion, etc.
Put all the ingredients in a non-reactive bowl (not metal). Salt liberally, mix, cover and let sit for 30 minutes so the veg can macerate (give off all their lovely juices). Add pepper and finely chopped cilantro or parsley to taste. Voila. It'll last about a week in the fridge if you keep it covered, but chances are it'll be gone by the end of the day.
Also, if you add a 1/2 cup olive oil this makes a nice topping for bruschetta and fresh pasta.
Face Twit Rav Gram
I've yet to actually use up an entire jar since I figured that out.
I used to just buy it, use what I could, and then throw it away. Like, I tried just digging out that dry mass of gunk and throwing that in the blender with the chick peas and it always came out awful. So I just assumed it sat too much and ruined or maybe it just doesn't have a fast turn over rate at the store and I'll never get a good jar or something.
But then one day it's like... let's see what happens when I stir the hell out this thing and... hey. I get a whole three or four preparations of oil out of this thing!
Get SC2 like a classy gentleman already.
losers
Go for broke!
you're the worst
you're literally the worst thing that has ever happened to me
Macerating the vegetables is the most important part.
You have to really macerate it for a good half-hour before it gives you its juice.
the "no true scotch man" fallacy.
It is big, but it's also built to be desktop replacement. It's nice.
No this is untrue
no amount of stirring can ever make this hardened monstrosity miscible again
I'm not Elendil, but I got it and you totally should too, because it's great
Although I thought since you can't die in it (just lose gems) it would be fun to do co-op with the gf
turns out she gets extremely stressed out about it and super apologetic if she gets hit and gems go flying. I can't imagine how she'd fare in a non-kirby game where things arn't super-cute and you can actually lose.
he no longer leaves 15 physics articles open on my computer
cho doesn't really do a lot of damage but there's plenty that is awesome about him
one thing is that his spikes, while they don't do a ton of damage, are kind of auto-zoners during laning. no one wants to get too close while he's farming minions
his ground burst is also great for harrassing, zoning, and getting away. they're great for team fights. great to assist ganks. they're just great.
really, though, cho is kind of a patience player. you can't really burst until you level up your chomp, and even then you are going to want to use that as a finisher more than anything else. so you spend a whole lot of time kind of harrassing and fending and skittering around and only after you've knocked everyone down you go in for the chomp
at least that's been my experience. i've not seen you play him, but when i've run into chos with problems, the problem is usually that people are being too aggressive with him. besides his chomp, he's slow and really doesn't do that much damage.
Mmmmm.
Also, I really really anticipate Dr. Mario Kart's salsa. I hope it's trip to Thailand was successful.
Fucking. Love. Salsa.
its true, you should
most of my real life friends have stopped playing and i want to start playing more again so i need more of you online friends to play with me now
It helps if you call it a filthy gutter-turnip, too.
Yeah.
Yeah.
look what they're doing to you
look at what you've become
what kind of friend would encourage this
look maybe there's just.., someone who really cares about you organ and doesn't want to see you hurt
someone who can't tell you how they really feel about you
is it opposite day?
They are! They did a fantastic outro for one of the songs on the new Death Angel, too.
I posit that it is actually impossible to use the entire jar without wasting some unusably oil-free rock of sesame