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Chipotle peppers in adobo sauce in the small can (don't recall the brand) are freaking amazing on burger-type foods 30,000 is nothing on the scoville scale, this summer I hope to be growing several superhots I was lucky enough to get seeds fro, including the 'Butch T' Trinidad Scorpion, which...

Since the old topic "what are we doing in Afghanistan" is closed, I had to start a new topic since recent news indicates that we are probably not accomplishing anything. http://www.thestar.com/news/canada/afghanmission/article/820752--security-standoff-stalls-canadian-dam-project-in-kandahar...

Tories defend $2M fake lake being built for summit - thestar.com It's a fitting metaphor for the way the Harper government operates, I think. This is definitely one of the most ridiculous things I have ever read. From what I understand from the article, the idiotic construct is to be used as a...

We were goofing off on sunday and someone used the expression "master on master", and suddenly we had to do something, so we made this. I am the one in the dai-shiki shirt YouTube - Master On Master

Oh man I can't wait to see what Dex might respond with, if he even bothers- I might not agree with him politically but the guy sort of knows a few things about stuff Extrafire- I like how you use the tactic of posting several times in a row to drown out opposition, why can't you just put all...

well stuffing dried rice into a bug-juice-filled plant and steaming it is pretty easy you must admit, don't even need utensils to eat it!! (and I was gonna apologize for the off-topic deal, I just forgot)

Actually SJP, you are talking about the Genus Nepenthes. They grow all over SE Asia, in the phillipenes, thailand, borneo, malaysia, India. I have seen pictures taken by friends of mine from travels in Borneo- Nepenthes ampullaria "dumplings" are fairly common in markets and are made exactly as...

I use diced tomatoes too tho it takes a bit more time to let it smooth out If you're vegetarian, you can substitute the ground meat with a few handfuls of dried TVP (textured vegetable protein). Just toss it in once things are bubbling- the stuff is pretty much indistinguishable from ground...

you can make quick "fake" pickled beets by just topping and tailing them then boiling them until they're done (depends on the size of th beets), cleaning them putting them in a bowl with vinegar that has been diluted with water (I'd say 25% vinegar or less) and some sugar and a pinch of salt...

I bet scallops would be okay too... hmmm now I am imagining a hot-oil fondue with batter, featuring cheese-stuffed olives :D

Carnivory is a funny thing in humans- how many times have you heard a person say "NO WAY I am giving up meat!!" or "I'd DIE without burgers and steak" and even the macho, grotesque "I like it to still be bleeding when I eat it" Yes, it is indeed an illness, the desire to consume still-living or...

That's the stuff, it's freaking excellent, buying it prepared would be easiest but it should keep for a little while- a suggestion, if you put it in a jar, you might want to pour oil over it just to "seal" it from the air, it'll keep longer like that (tho it is a pretty stable thing anyways)...

Hermite- you MIGHT want to look in a "specialty food" shop (Indian or middle eastern, they usually cater to a broad spectrum them places) and seek out "Coriander Chutney". It comes in a jar and is available from lots of different companies. It is hmmm "tangy" and has a really nice fresh taste...

Heck no, even if I did eat meat, closet meat would be the LAST thing on the menu- if I HAD to ingest a part of a house I would concentrate on the carpet WEEEEEE!!!!! And no, I don't regret looking it up, it's just a strange way to spend sunday night :D

I just wanted to make at least one other person sit through that- I'm a freakin vegetarian and for some reason I spent 30+ minutes learning about meat pies (that includes search and reading other stuff time on top of that broadcast) :D I have no clue why it made me so curious, but it did...

A Taste of Canada: Our Homegrown Cuisine | CBC Archives I listened to the whole thing seeking a clue, but to no avail, besides the french guy claims it was originally made from "tourtes" which were easy to catch in winter by throwing seeds on the snow then netting them

Ahh yes peas are good- sometimes I will make either lentils or peas beforehand, boil them til mushy and mix them into a curry.. I can't believe I never thought of using frozen peas- and we're makin curry tomorrow so I have it fresh in my mind Thanks for posting that idea!

TOTAL shot in the dark- could it maybe be linked (in a time LONG passed, like 300+ years ago) to the solstice being some kind of time to maybe start slaughtering some of the winter fattened animals?? A kind of "okay things are on track we can proceed as normal" type of celebration?? Just a shot...

I am not shilling for them but this is a solid site Indian Cooking with fourteen cookery videos to help you create indian meals It has actual videos explaining preparation of pretty solid Indian food- and it's not like you'd need to use their products, I just see their brand in the most stores

Green Curry would PROBABLY be based on fresh coriander OH and something that goes GREAT with curry is Indian pickle, they don't use vinegar so the taste is kind of strange (mostly from the asafoetida I think) but they are a MUST if you really want to authentic it up- lemon or lime pickle tends...