What Went Wrong (The Real Reason)..

londonfog

londonfog

Well-Known Member
Big_Lou said:
I prefer the chicken & veggie, but yeah, beef is the classic. Thankfully they haven't caught on yet in this armpit of the country - I'm able to get these babies for the insane price of a BUCK each! ($3-$5 back home.)

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Beef patties with coco bread. I'm lucky to have married a women of Jamaican descent, she actually can make a damn good patty.
Fuck..now I want some curry goat and rice and peas
 
Big_Lou

Big_Lou

Well-Known Member
londonfog said:
Beef patties with coco bread. I'm lucky to have married a women of Jamaican descent, she actually can make a damn good patty.
Fuck..now I want some curry goat and rice and peas
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I remember you mentioning that about your wife, man....goooooood stuff. So many tasty things, but if I had to choose, I'm typically going with the saltfish/fruit and/or falling-off-the-bone oxtails and rice. (SALIVATE)
We've had this convo before, heh - I remember mentioning to you that my wife is Lebanese and how we eat those goooooood family recipes. ;)

Drool away, dude -

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Can't you almost smell it all, the grill char and the various curries?
 
ttystikk

ttystikk

Well-Known Member
Big_Lou said:
I remember you mentioning that about your wife, man....goooooood stuff. So many tasty things, but if I had to choose, I'm typically going with the saltfish/fruit and/or falling-off-the-bone oxtails and rice. (SALIVATE)
We've had this convo before, heh - I remember mentioning to you that my wife is Lebanese and how we eat those goooooood family recipes. ;)

Drool away, dude -

View attachment 3834245

View attachment 3834246

Can't you almost smell it all, the grill char and the various curries?
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Oh
My
Fucking
Gawd-
That looks sooooooooo good!
 
S

schuylaar

Well-Known Member
st0wandgrow said:
I agree. This loss had to happen. Rock bottom so to speak. If losing an election to an orange, racist, sexist, homophobe doesn't wake up the DNC then nothing will.

Elizabeth Warren for potus 2020.
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Sanders2020!

When asked in an interview the day, he said 'I won't rule it out'.:mrgreen:
 
S

schuylaar

Well-Known Member
squarepush3r said:
From the numbers I saw, Obama won in 2008 and 2012, he had a much higher turn out for voters compared to Hillary. People didn't really turn out as much for Hillary.
So, I think this just speaks as Hillary being the weak candidate, rather than an uprising of angry whites or whatever.
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Crowds for Bernie were in the thousands then tens of thousands while HRC could barely fill hotel lobby.

Thank you, DNC:clap:
 
Big_Lou

Big_Lou

Well-Known Member
st0wandgrow said:
Love that food! We have a pretty large concentration of Lebanese here in Michigan, and with that comes a ton of Lebanese restaurants. Falafel sandwhich and Lentil soup is on my lunch menu at least once a week. So good!
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Sooooo many goodies, but my absolute favorites are kibbeh and kousa (stuffed squash)....my wife's family recipes are boner-inducing....
(And the family gathering/holiday party takes place VERY soon -- I've got my plates at the ready!)

Kibbeh-Meat-Cracked-Wheat-Fritters.jpg

Stuffed-Kusa-Squash-The-Lemon-Bowl.jpg

Speaking of boners and eating Lebanese....

4b21ae292643a.jpg
 
st0wandgrow

st0wandgrow

Well-Known Member
Big_Lou

Big_Lou

Well-Known Member
st0wandgrow said:
That does sound good! I'll give it a try and report back with my findings....
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INGREDIENTS
  • 1 cup fine-grain bulgur
  • 1 pound lamb shoulder, ground fine
  • ¼ cup grated onion
  • 1 teaspoon cumin seeds, toasted and ground, or 1 teaspoon ground cumin
  • Pinch cayenne pepper
  • Salt
  • pepper
  • 3 tablespoons olive oil, plus more for oiling the pan
  • 2 cups sliced onions, 1/4-inch thick
  • ½ cup pine nuts, lightly toasted
  • Greek-style yogurt, for serving
PREPARATION
  1. Rinse the bulgur well, then cover with cold water and soak for 20 minutes. Drain well.
  2. Put the drained bulgur, lamb, grated onion, cumin and cayenne in a large mixing bowl. Season with 2 teaspoons salt and 1/2 teaspoon pepper. Mix well with your hands to distribute the seasoning. With a wooden spoon, beat in about 1/2 cup ice water. The mixture should be smooth and soft.
  3. Heat the olive oil in a cast-iron skillet over medium heat. Add the onions and fry gently, stirring occasionally, until they soften, about 5 minutes. Season generously with salt and pepper. Raise the heat and add 1/4 cup of the lamb mixture. Continue frying, allowing the meat to get crumbly and the onions to brown nicely, another 10 minutes or so. Stir in the pine nuts and taste. Let cool to room temperature.
  4. Heat the oven to 350 degrees. Lightly oil a shallow 9-by-13-inch baking dish, then press half the remaining lamb mixture evenly over the bottom of the pan. Spread half the onion-pine nut mixture over the meat. Add the rest of the meat to the pan, patting and pressing it with wet hands to make a smooth top. If desired, score the top with a sharp paring knife to make a traditional diamond pattern at least 1/2-inch deep.
  5. Bake uncovered for 35 to 45 minutes, until the top is golden. Spread with the remaining onion-pine nut mixture. Serve warm, at room temperature or cool, with a dollop of yogurt.


....And you'll need some of this to go along with the warm kibbeh:

Recipe: Authentic Lebanese Tabbouleh Salad

Summary: This is “the” Tabbouleh recipe that mom is famous for.

Tabbouleh Ingredients (7 servings)
  • 4 bunches of Italian Parsley chopped finely, drained
  • 1 bunch of fresh green mint chopped finely, drained
  • 1 Persian cucumber chopped finely (if using regular cucumbers, use only up to 4 inches of it)
  • 5 medium sized tomatoes chopped, drained
  • 1 small white onion chopped finely
  • 1/4 cup of fine Burghul (fine cracked wheat #1)
  • 1/3 to 1/2 cup of quality olive oil
  • 1/2 cup of freshly squeezed lemon juice
  • 1/2 to 2/3 teaspoon of salt
  • 1/3 teaspoon of Lebanese 7-Spices*
* Lebanese 7-Spices contain equal proportions of the following ground spices: Allspice, Black Pepper, Cinnamon, Ground Cloves, Ground Nutmeg, Fenugreek, Powdered Ginger

Tabbouleh Preparation Method
  1. Rinse all vegetables and let dry, especially the parsley and mint.
  2. Cut stems off parsley then chop finely. Spread chopped parsley on paper towels and let rest for a few mins in order to get rid of the moisture. Parsley needs to be dry of moisture before adding it to the mixing bowl.
  3. Cut stems off mint, and finely chop the leaves. Lay them on a paper towel and let dry.
  4. Chop tomatoes into small cubes of less than 1/2 in then place in strainer to rid them of the juice.
  5. Finely chop onions and mix with 7-spices.
  6. Finely chop the cucumber.
 
Fogdog

Fogdog

Well-Known Member
Padawanbater2 said:
Policy..
I meant that when so many people on the far left cry wolf about racism and sexism when it isn't warranted, it weakens credibility for the legitimate times when it does.

I call bullshit, and I'm one of the most progressive members of this forum. Those aren't progressive values. True progressives value the freedom of speech.
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Examples of this "cry wolf" behavior? Real world, not hypothetical.
 
twostrokenut

twostrokenut

Well-Known Member
londonfog said:
Johnson was a fucking idiot. He should not have even ran.
How the fuck you running for POTUS and are clueless to what is Aleppo. Every time I saw this fool he was getting shit wrong.
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Wow a candidate running on a non-interventionist platform isn't 100% up to speed on every detail of interventionist foreign policy?
Good one dude.
 
ttystikk

ttystikk

Well-Known Member
Big_Lou said:
INGREDIENTS
  • 1 cup fine-grain bulgur
  • 1 pound lamb shoulder, ground fine
  • ¼ cup grated onion
  • 1 teaspoon cumin seeds, toasted and ground, or 1 teaspoon ground cumin
  • Pinch cayenne pepper
  • Salt
  • pepper
  • 3 tablespoons olive oil, plus more for oiling the pan
  • 2 cups sliced onions, 1/4-inch thick
  • ½ cup pine nuts, lightly toasted
  • Greek-style yogurt, for serving
PREPARATION
  1. Rinse the bulgur well, then cover with cold water and soak for 20 minutes. Drain well.
  2. Put the drained bulgur, lamb, grated onion, cumin and cayenne in a large mixing bowl. Season with 2 teaspoons salt and 1/2 teaspoon pepper. Mix well with your hands to distribute the seasoning. With a wooden spoon, beat in about 1/2 cup ice water. The mixture should be smooth and soft.
  3. Heat the olive oil in a cast-iron skillet over medium heat. Add the onions and fry gently, stirring occasionally, until they soften, about 5 minutes. Season generously with salt and pepper. Raise the heat and add 1/4 cup of the lamb mixture. Continue frying, allowing the meat to get crumbly and the onions to brown nicely, another 10 minutes or so. Stir in the pine nuts and taste. Let cool to room temperature.
  4. Heat the oven to 350 degrees. Lightly oil a shallow 9-by-13-inch baking dish, then press half the remaining lamb mixture evenly over the bottom of the pan. Spread half the onion-pine nut mixture over the meat. Add the rest of the meat to the pan, patting and pressing it with wet hands to make a smooth top. If desired, score the top with a sharp paring knife to make a traditional diamond pattern at least 1/2-inch deep.
  5. Bake uncovered for 35 to 45 minutes, until the top is golden. Spread with the remaining onion-pine nut mixture. Serve warm, at room temperature or cool, with a dollop of yogurt.


....And you'll need some of this to go along with the warm kibbeh:

Recipe: Authentic Lebanese Tabbouleh Salad

Summary: This is “the” Tabbouleh recipe that mom is famous for.

Tabbouleh Ingredients (7 servings)
  • 4 bunches of Italian Parsley chopped finely, drained
  • 1 bunch of fresh green mint chopped finely, drained
  • 1 Persian cucumber chopped finely (if using regular cucumbers, use only up to 4 inches of it)
  • 5 medium sized tomatoes chopped, drained
  • 1 small white onion chopped finely
  • 1/4 cup of fine Burghul (fine cracked wheat #1)
  • 1/3 to 1/2 cup of quality olive oil
  • 1/2 cup of freshly squeezed lemon juice
  • 1/2 to 2/3 teaspoon of salt
  • 1/3 teaspoon of Lebanese 7-Spices*
* Lebanese 7-Spices contain equal proportions of the following ground spices: Allspice, Black Pepper, Cinnamon, Ground Cloves, Ground Nutmeg, Fenugreek, Powdered Ginger

Tabbouleh Preparation Method
  1. Rinse all vegetables and let dry, especially the parsley and mint.
  2. Cut stems off parsley then chop finely. Spread chopped parsley on paper towels and let rest for a few mins in order to get rid of the moisture. Parsley needs to be dry of moisture before adding it to the mixing bowl.
  3. Cut stems off mint, and finely chop the leaves. Lay them on a paper towel and let dry.
  4. Chop tomatoes into small cubes of less than 1/2 in then place in strainer to rid them of the juice.
  5. Finely chop onions and mix with 7-spices.
  6. Finely chop the cucumber.
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Wow.

Totally popped my foodie boner, for sure!
 
ttystikk

ttystikk

Well-Known Member
Fogdog said:
Examples of this "cry wolf" behavior? Real world, not hypothetical.
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I don't have an example, but it's dangerous and frankly foolhardy to dismiss Chump supporters as just sexists/racists, without considering their own economic concerns.

It's also kinda stupid to ignore our obvious common ground as politically and economically dispossessed American citizens.
 
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