I cannot countenance egg salad (shivers)

mastodon : when you block another account they cease to exist and can no longer interact with your account at all ever

lemmy: when you block another account, the only thing that happens is you can no longer see or interact with that accounts past or future activity, though they can still see, vote, and comment under yours which, just like reddit, is ripe for abuse and doxxing

there can be no discussion of tolerance or free speech when there can be no way to block other abusive accounts from your content or you from harrasment

lol, next time. i housed this whole plate.

Galbi marinade, in gallon storage bag, overnight in fridge :

for 2.4 lb of Beef Ribs (4 ribs)

Food Processor

1 oz Fuji Apple - skinned and minced 2 cloves garlic - minced .5 oz fresh ginger - minced 1.5 oz onion - minced

Mix in bowl with processed items

1/4 cup soy sauce 1/8th cup Shaoxing rice 1/2 TBSP brown sugar 1/2 TBSP sesame oil 1 tsp honey 1/2 tsp black pepper

try posting any pro jewish and/or pro israeli, anywhere on lemmy or kbin instances (watch the votes for this comment, lol)

super. simple. takes about 20 minutes start to finish. buy liquid rennet and citric acid powder from amazon (or your supplier of choice), non ultra pasteurized milk (99.9% of all milk in the grocery store fits this category, but check), and follow this recipe (it’s got a video too which helps visualize the process before making)

i’ve found store bought/home made pan fried dumplings should always be made in a non stick pan, always, everytime

worked like a charm. well seasoned 3lbs roast. vacuum sealed. 135 for 24 hrs.

Big fan. By the by, I recently learned how to make chuck roast, yes, chuck roast, have the consistency and taste of Prime Rib through a 24 hour sous vide, then one minute each side pan sear. Knocked my socks off.

it’s really simple, and it costs next to nothing. i buy the wasabe paste, and the pickled ginger at my local asian market, both last forever. i make the sushi rice with calrose medium grain rice (on the stove or in the rice cooker) 1:1 (1/2 cup sushi (calrose works great) rice + 1/2 cup water), after it’s done, i make up the sushi vinegar (2 TBSP rice vinegar + 1/2 TBSP Sugar + 1/2 tsp table salt, heated in microwave for 20 seconds), pour out rice into rectangle pan, pour over with warm sushi vinegar, mix (should be sloppy wet, it’ll soak up), let sit uncovered for 1 hr, then it’s ready to shape into nigiri or balls, or cover for up to 6 hours on countertop.

How about a nice game of Chess?

unpopular opinion/secret admission: the only kinda sushi fish i like it maguro (bluefin), and ebi (cooked shrimp) and that’s it, trying all the other stuff was interesting but i didn’t like it.

sushi quality bluefin from the market is insanely expensive, and while you can freeze it for later use, i found after everything, all things weighed out and considered it was lovely to have but not necessary for me to enjoy the experience.

when it comes to sushi i most like the taste of the pickled ginger/wasabi/soy sauce/rice. so I learned how to make sushi rice at home, found a little sushi rice nigiri press, and eat little rice balls with all the other accoutrements every week or so.

The Garlic Bagel, the only other sort of Bagel I find acceptable if Everything is sold out. I like the looks of your Bagel, son.