You have to demand they present their de-escalation loicense
She wanted you to kiss her on the mouth.
Saving this
So long as we prohibit American firms from accessing it this is great.
Hence the new cables.
Anyone choosing Bradbrad Ford is unqualified to recite the alphabet let alone cast a ballot. JFC.
Single guy here, I love beer. And whiskey.
Lacto pickle juice is God tier at killing a hangover. Don't waste your money and life on vinegar pickles. You need proper authentic bubbie pickles BUT that shit absolutely slaps after a heavy night on the town.
Some mornings you'll do more shots of pickle juice than liquor the night prior. That's good!
Thank me later. Learn to lacto ferment vegetables and you'll never nurse a hangover again.
Real talk? Drop a tip to CRA with receipts showing the business is falsifying tax documents. Fines against businesses are an order of magnitude greater than fines against individuals. Yes the guilty individuals will see consequence, as they should (fucking degenerates gtfo) but the business enabling their degenerate behavior will be far more hard fucked, as is deserved.
If that fails there was a guy named Molotov who invented a cocktail...
British police actually care about their communities and favour de-escalation over violence since it curates respect and obedience better than otherwise. American cops favour large budgets and shiny toys that go boom and will allow whatever it takes to gain more of them. American cops also enjoy shooting people for sport as evidenced by the majority of police shootings the past several decades. British police have quail hunts for that itch.
Plenty of opportunities for me on the black market then.
Morons.
Lemmy users > Reddit slugs
I have a theory it's the same number as toasters you can fit in the bathtub but so far I keep dying.
This was my prototype batch. I wouldn't change much, some minor tweaks to my process but otherwise it turned out great and was well received.
You could make this at home easily.
Ingredients are salt, brown sugar, garlic powder, sage powder, sodium erythorbate and cure #1.
Finally got around to reducing my Meishan pork broth and had to sample it so I threw together a pork ramen for staff lunch at work yesterday.
The soup is just pork broth with a splash of light soy sauce and sesame oil.
The sausage is where I added the aromatics:
If you can't stuff a sausage, frying the loose mix is a perfectly acceptable topping too.
Planning to make a spicy chicken version next time.
Hi everyone, I'm scrodumb and I am a retail butcher and sausage maker in Toronto, Canada.
My culinary experience extends far beyond that but these days my specific interests are mostly meat and meat processing. Starting to get into charcuterie and expanding my sausage repertoire into fermented, cured, smoked and emulsified products. Will be making my first coppa and pancetta this coming week. Have some Cantonese style lap cheong drying too.
I'm happy to help with any meat related questions or troubleshooting, feel free to ask here or message me directly. Love bouncing ideas back and forth especially with other foodheads.
A couple weeks ago I ordered a half hog of Meishan pork for myself and made a bunch of sausages for my friends and family. The pic is my personal versions of Barese sausage (coiled) and Chipolatas (breakfast sized links). Both are super popular and I'm happy to share the formulations if anyone is interested. I have dozens more sausage formulations too, just ask. I can turn nearly any red sauce pizza recipe into a sausage. Hawaiian absolutely SLAPS. Other dishes too. I created a Cubano sausage that tastes just like the sandwich.
I'll try to post every week or two but seriously if you have any meat related queries hit me up I'm always happy to help. Next post will likely be some tips and tricks I've learned and discovered in my journey.
