We make our own green curry paste. The makrut lime leaves, Thai green and red chilis, lemon grass, and chicken are from our back yard.
I plated it up in this shallow bowl so that I could get the rice mound in the picture. I went back for a bit more.
But "platitude riddled bullshit" is ok? What instance is this community hosted on?
I thought they were leaving and going to one of the tankie instances now that their banning of anyone who questions their misinformation to preserve the pure thought of their echo bunker has been exposed.
They weren't duped. They gleefully and knowingly pushed anti-American propaganda in support of the Project 2025 Handmaid's Tale christofascist theocratic dictatorship. They knew where the money was coming from but didn't care.
I've owned guns for almost 40 years. I fully support the restrictions on gun ownership in Canada. If you're buying a gun for how it looks, for how it makes you feel, or for how you think it makes other people feel you shouldn't own guns. Guns aren't jewelry. They aren't a fashion statement. They're a tool. The argument that they are functionally the same falls flat on its face when you challenge them to use the functionally equivalent walnut stocked field gun because they aren't buying it for how it works, they're buying it for how it looks.
Naked with a pocket knife or no balls.
The gun nuts always argue that they should be able to have the scary guns because they are no more deadly than the hunting guns. If they're functionally the same buy the hunting gun unless you're buying it for how it looks. If you're buying it for how it looks you shouldn't have guns.
Not in Canada. It's actually possible to hunt using rifles that aren't modled on weapons of war.
I see the vegan brigade has arrived to try to silence me with impotent Lemmy downvotes. Welcome, everyone!
I liked the contrast between the yellow bedspread and the black cat.
I've got it loaded with 8 flavors.
Vanilla
Smarties (Canadian)
Oreo
York Peppermint Pattie
Aztec Chocolate
Skor Bits
Skor Bar
Milk Chocolate Almond Crunch
I hope the kids (and their sibkings and parents and the other team and the umpire) like it.
This is probably my favorite ice cream shop. It's located on Fairmont Avenue at Gladstone in Ottawa, Ontario CANADA. They make awesome ice cream including a large vegan selection. You can buy it by the scoop in cones or bowls, as ice cream based treats, in pints, or my favorite, in milkshakes.
I had a delicious chocolate milk shake this afternoon and it was absolutely delicious. It's not one of those nasty extruded frozen treat things you get at fast food restaurants. It starts with three scoops of hard ice cream and milk and they mix it right in front of you.
If you're in Ottawa please go by and check them out. They're good people and make great ice cream.
I've been making ice cream. My son's softball team plays in a tournament in a couple of weeks. We have what we call the cake challenge where if they do any one of a number of things (hit the fence, score a home run, get a double play, get a bunt double) I'll make a cake and bring it to the next game. I've done it three times so far this year. I Decided that for the tournament I would make ice cream.
So far I've made:
No Nuts
22 x Vanilla
17 x Aztec Chocolate
12 x Smartie
11 x York Peppermint Pattie
12 x Oreo
Almonds
12 x Milk Chocolate Almond Crunch
24 x Skor Bits
12 x Skor Bar
That's 122 x 125 ml cups.
I hope that's enough.
This is just my standard vanilla ice cream base (500 ml 35% cream, 1 L 10% cream, 300 g sugar, 15 ml vanilla extract) with chopped Oreo cookies. I put 12 cookies in each batch and each batch makes twelve 125 ml cups so each cup has a full cookie in it.
We've had the machine on the right for years. We bought it new. We bought the one on the left at the Liquidators restaurant auction. I've got vanilla base in both. I'm going to put one batch in the freezer for the family and the other in 125 ml cups for my sons softball team. (Canadian) Smartie, I think.
This is a picture of the side of my market ice cream freezer. It's a bar fridge sized vertical freezer that I put in the back of my van and run off the van's AC power to get to market then switch over to a small, very quiet generator at market. These cards have magnetic strips on the back so they stick to the freezer and I can move them to the back when a flavour sells out.
Most of our ice cream starts with the same vanilla base recipe.
RECIPE
1 L (4 cups) table (10%) cream (Half and Half in the US)
300 g (1 1/2 cup) granulated sugar
500 ml (2 cups) whipping (35%) cream
15 ml (1 tablespoon) vanilla extract
I add 250 ml to 500 ml of whatever the addition is. (See NOTE 1)
PROCESS
Pour the 10% cream into a 2 L (8 cup) container.
Add the sugar and stir until the sugar is completely dissolved. (See NOTE 2)
Add the 35% cream and vanilla extract and stir to mix.
Cover the container and put it into the fridge to chill or add it directly to your machine.
NOTE 1: If I'm using (Canadian) Smarties (like M&Ms but better) I use less because they pack very densely. If I'm adding nuts or something that packs more loosely I use more. When I'm making raspberry or blackberry or other fruit ice cream I use about 300 ml of mascerated berries (add about 12.5 g (1 tablespoon) of granulated sugar to the berries then mash them coarsely with a fork. Set them aside for 30 minutes or so to mascerate.) If you're using raspberries or blackberries or any other berries in the family always add them at the very end, just before the ice cream is finished or better, stir them in by hand after the ice cream is frozen. Berries in the family will produce very airy, almost foamy ice cream if added at the beginning.
NOTE 2: The sugar will not dissolve easily in the 35% cream or a mix of the 35% cream and 10% cream. It's much easier to dissolve it in the 10% cream then to add the 35% cream once it's dissolved.
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This is rage bait. How many times a year would this happen? Two? Three? There are more important things to talk about. That's why they're taking about this