Cool_Name

joined 2 months ago
MODERATOR OF
[–] Cool_Name@lemm.ee 1 points 1 day ago

I don't mean it as a gotcha. Clearly too many people don't care about the rights and dignity of other people unless it affects them. I wish they did, but the current political climate makes it clear that they don't.

So I think this is worth bringing up to people about any social justice issue. Racism and nativism are used to control white workers. Patriarchy hurts men. Transphobia hurts cisgender people.

However, it is crucial to communicate to people that these ideologies are fundamentally bad and need to be abolished or else people can walk away thinking "We need to implement transphobia the 'right' way so it stops hurting cis people."

[–] Cool_Name@lemm.ee 131 points 1 day ago (6 children)

It bares repeating, transphobia hurts cisgender people and transgender people.

[–] Cool_Name@lemm.ee 10 points 2 days ago (3 children)

I don't say anything on reddit.

[–] Cool_Name@lemm.ee 37 points 3 days ago (7 children)

I hope the republicans have better aim this time.

[–] Cool_Name@lemm.ee 17 points 3 days ago (1 children)

I heard that men who are into cuckoldry drive cyber trucks to signal to other men that they're wive are available.

I heard the hyperloop test trackwas built to traffic child sex slaves faster.

I heard that elon musk is actually the worm that walks from 3.5 ed D&D.

I heard that elon musk's mom is made out of 80% skin graft from pigs.

[–] Cool_Name@lemm.ee 4 points 4 days ago

Other outlets were using footage that began with Michael Stewart throwing the first punch. However, this video shows the other guy try 3 times in a row to take the book out of Michael Stewart's hands. The police took no action about the repeated assault until Michael Stewart responded by punching his assailant.

However, I think Michael Stewart will have difficult time with a self defense argument in court because he escalated the situation well beyond what was needed to defend himself.

 

Hooray! I'm delighted to see that so many people share my desire for an online resource that posts simple streamlined recipes.

However, I don't want to be the only one sharing. Now that we've made it past 100 subs, please consider posting more recipes. Some of what I've posted has been family recipes, but most of it is taken from recipe websites and stripped down to the basics. You can do it to! Post your own recipes or take them from cookbooks and websites that you've liked.

 
  • 1 tablespoon coconut oil
  • 4 cloves garlic, minced
  • 2 inch piece of fresh ginger, peeled and minced or grated
  • 1 tablespoon minced fresh turmeric, or 1 teaspoon ground turmeric
  • 1-2 serrano peppers, diced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon red chili powder
  • 2 teaspoons curry powder
  • 1 teaspoon garam masala
  • salt to taste
  • Freshly cracked black pepper to taste
  • 1 cup (180-190g) red lentils
  • 2 cups (480 mL) low-sodium vegetable broth
  • 1 (14-ounce / 400g) can crushed tomatoes
  • 1 (13.5-ounce/400 mL) can full-fat coconut milk
  • 3 tablespoons unsweetened creamy almond butter
  • 1/2 a small lemon, juiced
  • 1/2 cup (~8g) fresh cilantro, roughly chopped
  • For serving: Basmati or Jasmine rice and Indian flatbread
  1. Rinse the lentils in cold water until the water runs clear.

  2. Heat a large saucepan over medium-high heat and add the coconut oil. Once the oil is shimmering, add the garlic, ginger, turmeric, and Serrano pepper and cook for 2 minutes, stirring frequently to prevent garlic from burning.

  3. Add the cumin, coriander, chili powder, curry powder, garam masala, salt, and black pepper to taste, and cook for 30 to 60 seconds until fragrant, tossing frequently to prevent burning.

  4. Pour in the vegetable broth, and use a wooden spoon or spatula to scrape up any browned bits on the bottom of the pot. Add in the lentils and the crushed tomatoes and mix well. Reduce the heat to low and cover the pan with a lid. Simmer for 20 - 25 minutes, or until the lentils are cooked through and have mostly softened.

  5. Remove the lid and stir in the coconut milk, almond butter, along with salt and pepper to taste Continue cooking on low heat, uncovered for 5 - 8 minutes, until the curry is thick and creamy.

  6. Finally, stir in the lemon juice and cilantro, and turn off the heat. If you want your lentils to be even creamier and more on the puréed side, use an immersion blender to lightly purée the curry.

  7. Serve the curry with rice and/or Indian flatbread and garnish with additional cilantro. Store leftovers in the fridge for 3-4 days.

 
  • 2 cups tomato puree, (not crushed tomatoes)
  • 3/4 cups apple cider vinegar
  • 1/2 cup + 2 Tablespoons molasses
  • 1 1/2 Tablespoons tamari
  • 1 Tablespoon dijon mustard
  • 1 Tablespoon chili powder
  • 2 teaspoons liquid smoke
  • 1 1/2 teaspoons onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground clove
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon salt
  1. In a 4 quart crockpot, stir together the tomato puree, vinegar, molasses, tamari and mustard until combined.
  2. Whisk in the remaining ingredients.
  3. Cook, uncovered, on high for 3 1/2 - 4 hours until thickened and darkened in color.
  4. Store in an airtight container in the fridge for up to a month, or freeze for up to 6 months.
 
  • 1 Tbsp. olive oil
  • 1 onion, diced
  • 2 red bell peppers, diced
  • 2 jalapeño peppers (1 minced, 1sliced)
  • 1 tsp. ground cumin
  • 2 tsp. garlic powder
  • 1 tsp. kosher salt
  • 4 cups vegetable broth
  • 1 (15-oz.) can red enchilada sauce
  • 1 cup frozen corn
  • 1 (15-oz.) can diced tomatoes
  • 1 (15-oz.) can black beans, drained and rinsed
  • 1 (15-oz.) can pinto beans, drained and rinsed
  • tortilla chips
  • 1 cup shredded Mexican cheese blend
  • Black pepper
  • Sour cream and avocado, for topping
  1. In a pot, heat the olive oil over medium-high heat. Add the onion, bell peppers, minced jalapeño, cumin, garlic powder, & salt. Cook, stirring, until vegetables begin to char in spots, 7 - 8 minutes.

  2. Add the broth, enchilada sauce, corn, tomatoes, black beans, & pinto beans. Bring to a boil over high heat, then reduce the heat to medium and simmer until the soup is thickened, 10 - 12 minutes.

  3. Preheat the broiler. Spread the tortilla chips in a single layer on a baking sheet and top with the cheese. Broil until the cheese is melted, 2 - 3 minutes, rotate the baking sheet as needed to avoid burning.

  4. Season the soup with salt and pepper to taste. Serve and top with the chips, sour cream, avocado, and sliced jalapeño.

2
Teach Children the 10 Humanist Commitments (americanhumanistcenterforeducation.org)
[–] Cool_Name@lemm.ee 4 points 1 week ago* (last edited 1 week ago)

No, but I know some ex JWs.

[–] Cool_Name@lemm.ee 29 points 1 week ago (2 children)

This is some JW disfellowshiping level behavior.

But sure Elon, you're not the one in a cult, it's everyone outside of your group that's crazy.

[–] Cool_Name@lemm.ee 1 points 1 week ago

What city is that and why does USPS refuse to deliver mail?

 
20
submitted 1 week ago* (last edited 1 week ago) by Cool_Name@lemm.ee to c/Basic_Recipes@lemm.ee
 
  • 2 cups dried chickpeas
  • 1/2 tsp baking soda
  • 1 cup fresh parsley leaves, stems removed
  • 3/4 cup fresh cilantro leaves, stems removed
  • 1/2 cup fresh dill, stems removed
  • 1 small onion, quartered
  • 7–8 garlic cloves, peeled
  • Salt to taste
  • 1 tbsp ground black pepper
  • 1 tbsp ground cumin
  • 1 tbsp ground coriander
  • 1 tsp cayenne pepper
  • 1 tsp baking powder
  • 2 tbsp toasted sesame seeds
  • Oil for frying
  1. 1DAY AHEAD OF TIME. Soak the dried chickpeas and baking soda in a large bowl filled. Cover the dried chickpeas with two inches over top. The chickpeas will expand as they soak. Soak overnight for at least 18 hours. When ready, drain the chickpeas completely and pat them dry.

  2. Add the chickpeas, herbs, onions, garlic and spices to the large bowl of a food processor fitted with a blade. Bend into a paste.

  3. Transfer the falafel mixture to a container and cover tightly. Refrigerate for at least 1 hour or overnight until ready to cook.

  4. Before frying, add the baking powder and sesame seeds to the falafel mixture and stir together.

  5. Scoop tablespoonfuls of the falafel mixture and form into patties Wet your hands as you form the patties.

  6. Fill a medium saucepan 3 inches up with oil. Heat the oil on medium-high until it bubbles softly. Carefully drop the falafel patties in the oil, let them fry for about 3 to 5 minutes or so until crispy and medium brown on the outside. Avoid crowding the falafel in the saucepan, fry them in batches if necessary.

  7. Place the fried falafel patties in a colander or plate lined with paper towels to drain.

  8. Serve falafel hot next to other small plates; or assemble the falafel patties in pita bread with tahini or hummus, arugula, tomato and cucumbers. Enjoy!

 
[–] Cool_Name@lemm.ee 2 points 1 week ago

I don't have a good image of one that I've made. But here's the Wikipedia article.https://en.wikipedia.org/wiki/Bread_pudding this is pudding in the British use of the word.

[–] Cool_Name@lemm.ee 18 points 2 weeks ago (1 children)

Sub 200 TSLA is possible!

Hell, I believe sub 100 TSLA may be possible. That'd be when his empire really starts to crack.

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