Roger Waters victim of Cancel culture???

Fogdog

Well-Known Member
We are having pork tenderloin kebabs tonight

Asian-style garlicky marinade


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 clove garlic -- diced fine
1 teaspoon fresh ginger -- grated
4 whole star anise -- ground
1 teaspoon hoisin sauce
1 teaspoon sesame paste
1 tablespoon honey
1 tablespoon soy sauce
1/2 teaspoon black pepper

Combine all ingredients in small sauce pan, heat gently while stirring.
Simmer ~2 minutes. Add water if seems too thick.

Use on duck, chicken, goose, 1 recipe per 3 1/2 pounds; rub inside and out
or use on pork or lamb, 1 recipe per 3 pounds
 

lusidghost

Well-Known Member
URL unfurl="true"]https://www.bbc.com/news/entertainment-arts-64580688.amp[/URL]

From that article: "He called for a ceasefire and condemned Russia's "illegal" invasion, but also denounced "provocateurs" in the West who he claimed were responsible."

Geez, what a monster. Accusing the west of allowing itself to wage yet another proxy war with Russia isn't really the argument that any of you were making.
 

GenericEnigma

Well-Known Member
Though this is cherry-picked, it is still telling.

Russia's invasion is illegal, but it's not Russia's fault? They were forced to break international law because - why? By its own leaders' words, because "nazis." Or because NATO. Or because it was always Russian land. Or all of the above?

It's unclear because they're shopping for a noodle that will stick to the wall. It's really just fascist imperialism, and Waters makes himself a useful idiot through his own fear.

Would it have been okay for Ukraine to invade Russia because Georgia? Or Crimea? Would that have been a provoked and justifiable illegal act not of Ukraine's fault?

Regardless, your quote shows the same type of inconsistent, illogical gaslighting fascists push as a matter of course.

"She was going to the neighbors for help. She made me choke her out. How can I be blamed?"
 

cannabineer

Ursus marijanus
We are having pork tenderloin kebabs tonight

Asian-style garlicky marinade


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 clove garlic -- diced fine
1 teaspoon fresh ginger -- grated
4 whole star anise -- ground
1 teaspoon hoisin sauce
1 teaspoon sesame paste
1 tablespoon honey
1 tablespoon soy sauce
1/2 teaspoon black pepper

Combine all ingredients in small sauce pan, heat gently while stirring.
Simmer ~2 minutes. Add water if seems too thick.

Use on duck, chicken, goose, 1 recipe per 3 1/2 pounds; rub inside and out
or use on pork or lamb, 1 recipe per 3 pounds
only one clove?
 

lusidghost

Well-Known Member
We are having pork tenderloin kebabs tonight

Asian-style garlicky marinade


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 clove garlic -- diced fine
1 teaspoon fresh ginger -- grated
4 whole star anise -- ground
1 teaspoon hoisin sauce
1 teaspoon sesame paste
1 tablespoon honey
1 tablespoon soy sauce
1/2 teaspoon black pepper

Combine all ingredients in small sauce pan, heat gently while stirring.
Simmer ~2 minutes. Add water if seems too thick.

Use on duck, chicken, goose, 1 recipe per 3 1/2 pounds; rub inside and out
or use on pork or lamb, 1 recipe per 3 pounds
No sure of the point of a pork recipe in a thread about antisemitism, but okay.
 

Fogdog

Well-Known Member
No sure of the point of a pork recipe in a thread about antisemitism, but okay.
lulz. I didn't even consider you or Water's anti-Semitism when I posted that but I can see how a person obsessed with the subject might have read that into my post. But no, sometimes a cigar is just a cigar. I am having pork tenderloin kebabs and am sharing my recipe for the marinade that I'm using. I figured I'd post it up here as an anodyne to contrast with your repetitive and boring attempts to provoke people.
 

cannabineer

Ursus marijanus
That was the recipe as given. It's more of a rub than a marinade and doesn't take much to get the garlic taste to come through. That said, when I made it today, I put pounded big fat cloves into a paste before adding them to the rest of the ingredients in order to get the most flavor out of them.
I love pasted garlic. I run a clove or three through my Susi press twice, then finish it in a mortar with a bit of salt as a grinding medium. When necessary, a quick squeeze of lemon or lime to thin it before going on with the recipe.
 

lusidghost

Well-Known Member
I thought the thread was about Roger Waters being a victim of cancel culture.

What do I know? I also thought Fogdog’s recipe was the best post in the 5 pages of this thread.
For being accused of being an antisemite. I guess, anyway. That was the latest RW news. The OP didn't really explain.
 

Fogdog

Well-Known Member
Another simple sauce. This one is for oily type of fish like albacore or salmon:

Balsamic vinegar and lemon sauce

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup balsamic vinegar
1/4 cup water
2 tablespoons lemon juice
1 1/3 tablespoons brown sugar -- packed

Combine balsamic, water, lemon juice and brown sugar
Reduce to thicken.
 

Fogdog

Well-Known Member
I love pasted garlic. I run a clove or three through my Susi press twice, then finish it in a mortar with a bit of salt as a grinding medium. When necessary, a quick squeeze of lemon or lime to thin it before going on with the recipe.
Yep, adding a little salt with the garlic does the trick. My own way is to smash the garlic clove by smacking the flat of a knife placed over the clove. The skin comes off easily that way. Then I mince it before putting it into the mortar with the kosher salt.

I've never used a garlic press. Do you find it releases flavors better?
 

HGCC

Well-Known Member
Yep, adding a little salt with the garlic does the trick. My own way is to smash the garlic clove by smacking the flat of a knife placed over the clove. The skin comes off easily that way. Then I mince it before putting it into the mortar with the kosher salt.

I've never used a garlic press. Do you find it releases flavors better?
Microplanes aren't just for hash...just saying.
 

cannabineer

Ursus marijanus
Yep, adding a little salt with the garlic does the trick. My own way is to smash the garlic clove by smacking the flat of a knife placed over the clove. The skin comes off easily that way. Then I mince it before putting it into the mortar with the kosher salt.

I've never used a garlic press. Do you find it releases flavors better?
I’d say flavor release is about the same. But the press does a great job of uniformly breaking the garlic so that it’s just a short time in the mortar before it gets that smooth and somewhat sticky texture.

I have this small rubber mat that is for peeling garlic without bruising the clove. I roll it back and forth a few times in the pinched mat, and the skin separates like magic.

Between the mat and the press, it’s a nice tactile experience.
 
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