AUSTRALIA Ethnic Street Gangs Riot Melbourne
Beating a woman with a golf club and throwing a brick at a man's face during what sounds like a home invasion (Herald Sun, below), doesn't sound like your run of the mill kind of baby-steps baby-crim crime.
These c*nts are committing home invasions and doing whatever the f*ck they want on city streets, and they've got a thing for machetes, for f*ck's sake.
Suppose there's no chance of giving the police powers to shoot to kill, no questions asked, no inquiries and business as usual? I'd have no problem with that.
Of course, that's not going to happen ... and it could take a decade or more of growing violence and mayhem, before determined campaigning prompts any change to 'juvenile' lock-up and sentencing.
No chance of deportation either. It's a gift that generally can't be returned. It's also a gift that keeps on giving. Buyer beware.
So the cost to the community is massive and ongoing, with no end in sight.
Anybody could have foreseen this by checking on crime stats and studies elsewhere.
But it obviously fits the government's 'international community' and 'global economy' IMF puppet agenda, that has been implemented per the post-1960s Western immigration 'Balkanisation of society' model -- despite known and enormous costs.
The bent US-serving politicians, their corporate masters, the lying and suppressing corporate media, the d*ckhead Utopia-worshipping indoctrinated intelligentsia, and the deluded social justice useful idiots brought you this.
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March 14, 2016
Australia: Where's Roger?
March 13, 2016
The Kitchen: Beef Vindaloo
Beef Vindaloo
inspired by: Sehar Syed - recipe
The dish is from Goa.Portuguese occupation: 1510 to 1961 http://www.lonelyplanet.com/india/goa/history Portuguese Empire History http://www.historyworld.net/wrldhis/PlainTextHistories.asp?historyid=ab48 COMMENT
Adjusted this a little bit by adding a tin of diced tomato, diced carrots (they go in just about everything ... lol), small diced capsicum, fresh red and green chillies as well as several dried chillies, & I amped up the vinegar content to 5 TBSP total + added 1 TBSP brown sugar.
Basic idea here is to fry up a vindaloo spices to a reduced 'paste' in which to coat meat before simmering:
'Garam' is 'hot' and 'masala' is 'spice mix'.
I threw in my garam masala, along with other ground spices (so as not to forget, & I reduced the amount as I was worried it would be too overpowering for me).
DIY garam masala here ... but I've got a massive amount of store-bought right now, so I used that.
I added tomato & water to mine, for more flavour & more liquid, as I was worried about sticking & prefer to rapidly reduce things down after a long simmer, than to worry about sticking. Works out the same, I think. Flavour eventually gets intensified.
I stuffed up that bit -- forgot to reduce it right down before throwing in the beef. But it worked out fine. I've made a note, so I'll get it right when I do this again ... I hope. lol
If doing the end stage rapid reduction, watch the base sticking -- it doesn't take much to reduce it & it sticks quickly.
With the additional chillies that I've thrown in, it's very hot. But yoghurt helps.
This is very good. I'm no Indian food expert, but it tastes really good to me. Well worth trying.
** Amount of chilli, all up, that I put in is sooooo hot, you've got to puff like you're in labour to take off the edge ... & it breaks a sweat to go with the runny nose and eyes. lol |
March 12, 2016
The Kitchen
Adapted Manjula's fried yellow rice.
Cooked up an insanely huge batch.
Having mine with the left over Dal Makhani, while my somewhat pissed (and most annoying) companion is just having a rice snack, before proceeding to polish off the rest of the week's cabbage rolls (yay) ... and the latest batch of 'breakfast' donuts.
Rice is very nice. Added sultanas, cashews, onion, garlic, chopped tomato. Worked out fine.
Toasted the cashews a little too much (distracted). But still good.
Next time, I might do just under the liquid measurement for the rice prep, as I like a drier rice.
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March 11, 2016
Breaking News
BREAKING NEWS
Think I've accidentally discovered Krispy Kreme's secret recipe.
Had pouring cream I had to get rid of, as I find it isn't long-lasting once container opened.
Anyway, I did something like 1 cup cream + abt. 1/2 cup milk combined, while preparing a smaller batch of Greek donuts (abt. 2 cups flour).
Yep, donuts again. The resolution didn't last long.
The donuts are super fluffy and melt-in-the-mouth. Not quite Krispy Kreme, but close.
Reckon if I did 100% cream, I'd have DIY Krispy Kreme donuts.
Did a sugar sauce with rose water essence, but I'm thinking melted chocolate & cream combo with a liqueur would have been nicer for dunking these.
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The Kitchen
COMMENT
DIY: Pakora, Jeera Rice & Dal Makhani.
Pakoras were on the lame side, but still tasted good.
First time I've used besan (otherwise known as 'gram flour,' or chickpea flour).
Checking out all the mysterious products in the Indian grocery was fun. Henna was tempting. Had urge to darken my hair. But I wasn't sure. Wasn't brave enough to try henna. Maybe next time I'm down there, as I've got a small list of things I need.
Inspired by this pakora recipe, but I otherwise did my own thing ... which might explain why my pakoras aren't 100%.
I was just getting rid of the vegies I had on hand: most of the red cabbage I had went into my mix, along with potato, carrot, parsley, onion. All grated. Not sure if that makes a difference, or if it is better to cube things. Was grating the cabbage in the food processor thingy, so I just kept going with all the ingredients (because I'm lazy).
Mine turned out sort of gluggy :(
Obviously the consistency wasn't right. Maybe cubing would be better?
Began with too hot oil but then wound up turning it down too low.
They were all eaten, so the pakoras were still good. But I might need some practice with these.
The best was probably the Jeera Rice. Yuummmm!
Think I like stove-top rice better than rice-cooker rice, in terms of the clean-up. The non-stick rice-cooker pot is a pain to clean without damaging the surface ... so the clean-up is way too fussy for me. With the stove-top rice, I can scrub the stainless steel pot like a madwoman, and there's no problem. Also, there's surprising little stuck on the bottom, whereas use of the rice-cooker leaves quite a bit of residue.
The Dal Makhani was quite nice, too. The lentils I used were what I had lying around, but I'm not sure what kind they were, as I didn't keep the labels. Took me forever to boil them, as I don't have a pressure cooker. Kind of irritating, as I didn't know what it was that I was boiling, so I could at least look up the time factor.
Pressure cooker's on the wish list. It would probably pay for itself quickly, as it's not much more than the cost of some take-way food.
Caution: don't eat the cooked whole dried chillies, unless you really like hot food ... lol. One was enough to bring tears to my eyes and make my nose run. Felt like it had taken a layer off my tongue.
Meal was a hit. But the kitchen is a disaster zone that needs cleaning, and I'm wiped out from all that unfamiliar cooking and coordination (plus face stuffing). Find timing things really stressful. It's probably my least favourite kitchen thing -- the timing. If I was on my own, I'd probably eat just one thing, so there's nothing to time.
The pakoras are sort of addictive. Want more.
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March 10, 2016
Assange Interview Pagina - Sept 2015 - US Unilateral Universal Jurisdiction | Various Subjects Discussed
Principle
of UNIVERSAL CHAOS
Debrecen, Hungary
Third World Invasion
https://www.youtube.com/watch?v=vhZeHEOovLk
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March 08, 2016
In the Kitchen
Cabbage Rolls
Watching 'food porn' on YouTube was the inspiration for stuffed cabbage - here.
I've made stuffed cabbage before, but it's probably been over 2 years since.
As it's not a regularly prepared dish, it's almost like starting over figuring out how to best put it together.
There's lots of ways to cook, so I like to watch or read several recipes before sort of plotting what I want to do (which is what I think might be simplest and tastiest, according to my judgement).
This seemed simple, but it took me a lot longer than I thought it would.
It's just a 4 step process: (1) ready the cabbage; (2) prepare the stuffing (3) roll and anchor; (4) pour on sauce; and cook for 1.5 hrs.
As I'm without an oven element at the moment, I've had to do this on the stove top. The cooking pot opening wasn't wide enough for the size of my dinner plates to rest on top of the rolls, so I used two side plates and that worked out fine.
Intended to just prep the cabbage and to precook some rice in readiness for the next day, but once I got going I kept going, so this was finally done at about 3am.
There goes the body-clock readjustment -- again.
Happy with the form of the rolls and the texture etc, but seemed way under-seasoned for my tastes. So when I do this again, I'll be throwing in loads more paprika, pepper and probably some toasted and ground fennel seeds (although that's not traditional).
The version I did was varied by introducing a flour & paprika roux/gravy to the liquid at the very end. Turned out good.
Served cabbage rolls with potato mash.
Loads left over, so it's more of the same next day ... and the next. Uh-oh, I could get really sick of this. Not one of those things I'd like to eat constantly. I think I just get carried away thinking I could eat the same thing all the time, but I can't really.
Might have a look online and see if I can freeze this, because there's a lot there.
The slow cooker bread was a disaster.
Began as a disaster and ended that way.
I forgot that I wasn't to have donuts for a while and I began whipping up a batch for a mid afternoon 'breakfast'.
Not happy with the mix, so I changed my mind and made it a pancake mix instead.
Bad move. Results were rubbery. But I was too hungry to care.
Had to figure what to do with the mountain of batter. Hit on the idea of bread in the slow cooker, which I'd been eyeing off.
Too lazy to check the video recipe again. Seemed simple enough. Thought I'd just wing it. LOL ... bad move.
Kept waiting for my bread to be 'done' by monitoring the top of the loaf, as I don't have a thermometer to check the heat in the centre. Planned to just wait till it 'appeared' done.
I didn't factor in that the top would never appear done because the loaf is steaming in the slow cooker utensil, creating condensation which moistens the top of the loaf, while the parts that are against the base and sides of the ceramic bowl are receiving more heat with less moisture and are baking and drying off. Of course, this means the longer you leave the slow cooker on waiting for the top to somewhat harden, the more hardened and browned the bottom gets. Oops.
The hard burnt bits are like rock, but the soft centre bits are edible (if you're desperate), although they're discoloured & probably a health hazard or something.
Would definitely do this again ... more carefully.
Saved by the Ganges
On the bright side, I was saved from stuffing my face like I usually do when I'm cooking: saved by burnt bread and saved by the Ganges.
Not long before dinner, got onto some Chinese site with photos of some guy's holiday in India, with bloated corpses floating down the Ganges, skulls lying around, packs of dogs eating corpses, an expanse of space dotted with close together, side-by-side, deposits of nothing but human excrement etc.
The memory of the images kept haunting me as I tried to eat the cabbage rolls. LOL
Only got partly through my meal, close to throwing up.
If I'd tried to focus on the memory of images that were sort of haunting me, I think I seriously could have thrown up all over the place.
Got told off for looking at sites that are 'bad' for me, but maybe it's not such a bad thing not being able to eat, when you could do with losing a few kilos.
Should run off some 'diet' pics to stick up on the refrigerator door, but I don't think that would go down well. LOL
--- Slow cooker bread should have been roughly 1 hr & 15 minutes ... instead of the 4.5 or whatever I did. LOL |
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