MayabirdPecking at the keyboardRegistered Userregular
You could probably cut down on some of the liquid or uncover the pot to let some more liquid evaporate if you want it thicker. I mostly make it for the leftovers so I can accept one thinner bowl.
BTW in other alternatives to the basic recipe, chicken broth works well too if you don't mind it not being vegetarian.
I just had lunch at a Thai buffet and holy moley was that some great food. Not a huge buffet, just 10 hot items, a mixed veggie salad with peanut dressing, and some melon slices, but everything was delicious. Less than $10 for all you can eat, too!
There were hardly any Thai places where I used to live, and I'm super glad that I've moved somewhere with a large Thai community. Thai food is quickly moving up my list if favorite styles of food.
I just had lunch at a Thai buffet and holy moley was that some great food. Not a huge buffet, just 10 hot items, a mixed veggie salad with peanut dressing, and some melon slices, but everything was delicious. Less than $10 for all you can eat, too!
There were hardly any Thai places where I used to live, and I'm super glad that I've moved somewhere with a large Thai community. Thai food is quickly moving up my list if favorite styles of food.
Get the Green Curry. it's the best.
and I wonder about my neighbors even though I don't have them
but they're listening to every word I say
I just had lunch at a Thai buffet and holy moley was that some great food. Not a huge buffet, just 10 hot items, a mixed veggie salad with peanut dressing, and some melon slices, but everything was delicious. Less than $10 for all you can eat, too!
There were hardly any Thai places where I used to live, and I'm super glad that I've moved somewhere with a large Thai community. Thai food is quickly moving up my list if favorite styles of food.
Get the Green Curry. it's the best.
They had a green curry on the buffet! It was full of bambo shoots, some variety of big grayish-black mushrooms, chicken, and some other veggies I'm forgetting. The curry sauce was killer, just the right balance of coconut milk sweetness and spiciness.
Another good thing about dal - especially if you have it with brown rice, as you absolutely should - is that if you've been having any little issues with, uh, throughput then those will be solved.
Another good thing about dal - especially if you have it with brown rice, as you absolutely should - is that if you've been having any little issues with, uh, throughput then those will be solved.
So far I haven't seen a lot of 'roo around Boston, but turns out Trader Joe's has Barramundi, so there's a taste of home. Made a sous-vide version with lemongrass and ginger butter (seared quickly at the end).
I generally don't buy it overseas unless it's on special and I'm feeling particularly nostalgic; the air-miles make it both budget and eco-unfriendly. Plus every time I've bought kangaroo in Europe it turns out to be the tougher cuts. But I'll keep an eye out!
KakodaimonosCode fondlerHelping the 1% get richerRegistered Userregular
Yeah. From what I understand, Kangaroos are impossible to raise as cattle, so all the Meat is harvested from the wild. So that's a long trip to the US.
You could probably set up a kangaroo ranch if you really wanted but it's way more trouble than it's really worth. The eat-local equivalent in the US would be venison, if I really wanted to fill a red game craving.
Yeah. From what I understand, Kangaroos are impossible to raise as cattle, so all the Meat is harvested from the wild. So that's a long trip to the US.
Roos are tough and can subsist off dirt and weeds, the problem is keeping them in. You need pretty decent fences about 9 feet high so the fuckers don't just jump over them.
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KakodaimonosCode fondlerHelping the 1% get richerRegistered Userregular
Yeah. I think it's more of a "raise without losing a shit ton of money" situation. You'd need a large ranging area that's fenced in with high fences that are dig proof.
But it's moot since you Australians are all "no exporting local animals for commercial use" now.
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Donovan PuppyfuckerA dagger in the dark isworth a thousand swords in the morningRegistered Userregular
Yeah. I think it's more of a "raise without losing a shit ton of money" situation. You'd need a large ranging area that's fenced in with high fences that are dig proof.
But it's moot since you Australians are all "no exporting local animals for commercial use" now.
Hey - we'll let you eat roos when you let us eat bald eagles.
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KakodaimonosCode fondlerHelping the 1% get richerRegistered Userregular
Hey, we'll do a package deal. You guys get possum, squirrel, javelina and nutria. We get the roos.
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Donovan PuppyfuckerA dagger in the dark isworth a thousand swords in the morningRegistered Userregular
Nah, we're good for roadkill and vermin. I tell you what, we'll swap buffalo and bald eagle for emu and koala?
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KakodaimonosCode fondlerHelping the 1% get richerRegistered Userregular
Hmm, buffalo are fine. We've got tons of them.
You just have to make sure you've got all the proper equipment at the processing plants.
Way back when I was a young lad, I worked over the summers and weekends at a local meat packing plant. It mostly did the occasional steer from the local farmers, with a few deer thrown in when there was a hunter who didn't want to do the butchering themselves. One of the local farmers decided to start raising bison and had called up and asked the owner if we could handle them.
The other guys and I were pretty sure we couldn't and told the owner we needed a bigger stunner and better rails if we were gonna do bison. The owner went ahead and had them bring a bison in for processing. Well, when you try to use a stunner that only has 5" on a bison that has about 4" of hide and skull in the way, you end up with one seriously pissed off bison. And the capture pen and rails were all set up for cattle, so there was a pissed off bison that was able to break out of the rails and was destroying everything in it's path.
The owner was able to finally bring the bison down with his .30-45, but the entire intake area of the processing plant was trashed.
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Blake TDo you have enemies then?Good. That means you’ve stood up for something, sometime in your life.Registered Userregular
Yeah. I think it's more of a "raise without losing a shit ton of money" situation. You'd need a large ranging area that's fenced in with high fences that are dig proof.
But it's moot since you Australians are all "no exporting local animals for commercial use" now.
Lost Salientblink twiceif you'd like me to mercy kill youRegistered Userregular
Sorry all, I appreciate the recommendations, but I've decided to just to glazed carrots and kale caesar salad, because I didn't want to go to the grocery store again!
Also... I was pulling the mussels from the fridge to the sink and I had this moment where I looked at the bag and wondered if mussels have sentience/consciousness or spatial awareness, and now I'm just sort of looking at them.
"Sandra has a good solid anti-murderer vibe. My skin felt very secure and sufficiently attached to my body when I met her. Also my organs." HAIL SATAN
Guys, I made steak and bernaise for some lovely ladies tonight. Afterwards, those ladies were like, "That is some good steak, Peter, and your bernaise game is strong."
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BTW in other alternatives to the basic recipe, chicken broth works well too if you don't mind it not being vegetarian.
Just, cook it down with the onions so it goes a bit mushy with the lentils
There were hardly any Thai places where I used to live, and I'm super glad that I've moved somewhere with a large Thai community. Thai food is quickly moving up my list if favorite styles of food.
Get the Green Curry. it's the best.
but they're listening to every word I say
They had a green curry on the buffet! It was full of bambo shoots, some variety of big grayish-black mushrooms, chicken, and some other veggies I'm forgetting. The curry sauce was killer, just the right balance of coconut milk sweetness and spiciness.
I used a wild rice blend!
Roos are tough and can subsist off dirt and weeds, the problem is keeping them in. You need pretty decent fences about 9 feet high so the fuckers don't just jump over them.
But it's moot since you Australians are all "no exporting local animals for commercial use" now.
Hey - we'll let you eat roos when you let us eat bald eagles.
You just have to make sure you've got all the proper equipment at the processing plants.
Way back when I was a young lad, I worked over the summers and weekends at a local meat packing plant. It mostly did the occasional steer from the local farmers, with a few deer thrown in when there was a hunter who didn't want to do the butchering themselves. One of the local farmers decided to start raising bison and had called up and asked the owner if we could handle them.
The other guys and I were pretty sure we couldn't and told the owner we needed a bigger stunner and better rails if we were gonna do bison. The owner went ahead and had them bring a bison in for processing. Well, when you try to use a stunner that only has 5" on a bison that has about 4" of hide and skull in the way, you end up with one seriously pissed off bison. And the capture pen and rails were all set up for cattle, so there was a pissed off bison that was able to break out of the rails and was destroying everything in it's path.
The owner was able to finally bring the bison down with his .30-45, but the entire intake area of the processing plant was trashed.
Wait this is a thing?
Satans..... hints.....
"Sandra has a good solid anti-murderer vibe. My skin felt very secure and sufficiently attached to my body when I met her. Also my organs." HAIL SATAN
What vegetable side dish can I do? It's got to be vegetables, preferably not potatoes or squash.
"Sandra has a good solid anti-murderer vibe. My skin felt very secure and sufficiently attached to my body when I met her. Also my organs." HAIL SATAN
corn on the cob?
oh oh oh! a succotash, corn, lima beans, peas, etc with a tomato salsa or salsa verde?
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Sesame sauce:
1 tbsp tahini
1 tbsp toasted sesame seed
1 tsp sugar
2 tbsp soy sauce
1 tbsp stock
1 tbsp mirin
Blend. It should just coat the shrimp, so adjust amounts accordingly.
Miso-Mustard sauce:
3 tbsp miso
3 tbsp mirin
1 tbsp rice vinegar
1 tsp mustard powder
Blend. Again, it just coats the shrimp.
Brown sauce:
1 cup stock
3 tbsp mirin
1 tbsp dark soy saice
2 tbsp black bean paste or oyster sauce
1 tsp cornstarch dissolved in a tsp of water
Blend. This is a larger amount so you can add vegetables and stuff.
Green sauce:
1 bunch flat leaf parsley, chopped
5 cloves garlic, chopped
1/2 tsp pepper
2 tsp salt
1 tsp chopped jalepeno
2 tbsp minced oregano
3 tbsp finely chopped red onions
3 tbsp sherry vinegar
zest and juice of 2 lemons
300 ml olive oil
Blend together.
Garlic Sauce:
3 garlic cloves, crushed
1 tsp salt
1 large onion, thinly sliced
125ml juice (half orange, half lemon)
2 tbsp lime juice
2 tsp olive oil
Mostly a marinade, can be cooked down for a sauce.
Also... I was pulling the mussels from the fridge to the sink and I had this moment where I looked at the bag and wondered if mussels have sentience/consciousness or spatial awareness, and now I'm just sort of looking at them.
"Sandra has a good solid anti-murderer vibe. My skin felt very secure and sufficiently attached to my body when I met her. Also my organs." HAIL SATAN
I had a manhattan on an empty stomach, okay, it made me suddenly very concerned.
"Sandra has a good solid anti-murderer vibe. My skin felt very secure and sufficiently attached to my body when I met her. Also my organs." HAIL SATAN
Satans..... hints.....
(secretly I just wanted the leftover pork for putting in hot and sour udon).
-Indiana Solo, runner of blades