Dragon Ball Z Uncensored

[kakarot52]

I just cooked the worst rice ever. Noodles seem to be the better investment
in terms of cost, energy. Both are hard to screw up but rice is more likely to be miscooked than noodles.

[ALDP]

idiot

[My Head Hurts 90]

It's one of my precious 5 star books on goodreads!


Pale Fire is kind of like toned verison of this though, so if YOUR MIND HAS BEEN BLOWN then you can try that. I will say that I don't agree entirely with this book being labeled a satire, because I don't think it's really a critique (OH SHIT THE BOOK ITSELF IS HARD TO CATEGORIIIIIIZE). Please don't make me explain why, as I would rather have hot pokers jammed in my dick then write an English thesis on FTU.

[Magic Juan]

I guess I will just say that part of it has to be a satire of academia. I mean, that's one of the main trenchant themes throughout the book!

*hundreds of hyper-pretentious articles about a non-existent movie that no one has seen*

[My Head Hurts 90]

Well, I really disagree that it's a major theme, but w/e. I think the academic nature of the book is just a way for him to show the limits of communication, but that says more about written language as a whole than anything else.

[Action Hank]

Just attempted to make curry tofu with some additional cumin for flavoring. Tasted awesome. Looked absolutely awful. I felt like Serena cooking curry the first time in Sailor Moon and making a mess of it for Darien!

[Clotho]

You put some additional cumin your tofu?

[Clotho]

[Clotho]

[Clotho]

[Clotho]

[My Head Hurts 90]

Recipe #4 Lamb Karahi

My friend suggested this to me and I decided to try it out. One thing I've noticed about this dish is that there isn't much of a consensus on what the hell it is. Some look like they're flowing in tomato sauce and others kind of look like some mushy brown thing. I'm guessing this recipe is the latter unless my ability to imagine portions is way off.





Yup.


Recipe:

1 lb lamb
6 oz yogurt
1 tbsp tomato puree
1 tsp chilli powder
1 tsp garam masala
1 tsp ginger
1 tsp garlic
couple dashes of cumin
1 large onion

"Cut the lamb up into cubes and put it in a marinade made of tomato puree and yogurt, with ginger, garlic, garam masala, cumin, and chili powder and leave it for at least an hour.

Then you slice up an onion really thin and fry it pretty well done, take em out and chop them really finely then put them back in along with the lamb, fry for a couple minutes then simmer for about 15.

The lamb itself is done at that point so take it out and put it in a bowl, but for bonus points, leave all the oil and stuff heated up in the pan, put a little bit of butter in along with a cinnamon stick, cardamom pods, and some chopped dried apricots and cook all that for like 2 min, then you pour that oil/sauce over the lamb."



I excluded the last part on the basis that the cardamom pods would've cost more than the friggin dish. It'll be a cold day in hell before I pay 10 dollars for a handful of seedly thingamabobs (boy that English degree is really paying off). Bonus points be damned.

Since I don't have a food processor and lamb only comes on the bone where I live, this is a lot chunkier than what my friend said. It doesn't help my only knife to cut with is a large steak knife. Laziness, as always, triumphs over proper technique. Let's dig in.


This is probably the most understated Indian dish I've ever had. It was a nice surprise to be able to taste all of the different spices mixing together without one dominating the other. If you have a low tolerance for spice I would recommend this. However, I like strong flavors, so it was a little disappointing

Another thing I didn't like is that for a curry dish the sauce is quite thin and if you put this over rice it soaks a lot of it up. In general this just needs higher proportions of tomato/chilli/masala, because the ingredients themselves are pretty tasty.


Overall: A little too mild for my tastes, but the basic idea is pretty solid. Don't take Indian food recipes from whiteys.

Next: idk

[kakarot52]

Hoho! Grand!