I actually appreciate your wholehearted bewilderment instead of calling everyone a Russian bot. I know a guy in Oregon who just fishes all the time and works shit jobs who wrote an epic series on the Maidan if you ever decide to give a shit about what happened.
To tell you the truth, I have no confidence any redditor could take the ride he and I took, back to WWII. Back to Stepan Bandera. Back to the Breton Woods conference which began the motions which positioned the US to grasp at total financial, military, technological, petrochemical, pharmaceutical, caloric, you name it we weaponized it economically on a scale the British and other little piddly “empires” could never dream of.
Back before that, to the development of capitalism itself which was delayed in Germany resulting in its peculiar backward traits. How it indirectly affected the irrationalist philosophers which inspired Hitler.
There is no hiding the coup in Ukraine slappy. It was well planned. It was heralded with a bipartisan tripartite of congressional emissaries you surely know and love: https://m.youtube.com/watch?v=bmaakY-PIAc (this video is search blocked on youtube and duckduckgo but is accessible). A paratrooper from north carolina helped orchestrate the false flag attacks at the Maidan. You’d never believe it all. The Russians can’t even believe some of the shit I know about Ukrainian history.
Did you know Stepan Bandera was assassinated by the KGB with poison gas
Talking about fishing, those prawn are a succulent gift from the depths that graces the nets of those who trawl Oregon’s bountiful waters. You know, fishing for prawn isn’t simply a matter of hauling them aboard indiscriminately. It’s the patient waiting, the understanding and embracing of nature’s tempo, and the hopeful expectation of a bountiful catch. Then once you’ve caught them they might be lightly sautéed with garlic and butter, capturing the essence of the sea, or they might be the crowning glory of a pasta rich with the flavors of the coast, intertwined with tomatoes, white wine, and herbs that dance upon the palate.
You know, I have some great recipes for prawn:
Garlic Butter Prawns
Ingredients:
500g large prawns, shelled and deveined
4 tablespoons butter
5 cloves garlic, minced
Juice of 1 lemon
2 tablespoons chopped parsley
Salt and pepper to taste
Lemon wedges for serving
Instructions:
Melt butter in a large pan over medium heat.
Add garlic and sauté until fragrant.
Increase the heat to high and add the prawns. Season with salt and pepper.
Cook for 3-4 minutes or until the prawns turn pink and are cooked through, stirring occasionally.
Drizzle with lemon juice and garnish with parsley.
Serve immediately with lemon wedges on the side.
Prawn Cocktail
Ingredients:
500g cooked, peeled prawns
200g iceberg lettuce, shredded
1 ripe avocado, sliced
For the cocktail sauce:
½ cup mayonnaise
2 tablespoons tomato ketchup
1 teaspoon Worcestershire sauce
A dash of Tabasco (optional)
1 tablespoon lemon juice
Salt and pepper to taste
Instructions:
In a bowl, mix all the ingredients for the cocktail sauce.
Arrange the shredded lettuce at the bottom of serving glasses.
Layer sliced avocado on top of the lettuce.
Add a generous helping of prawns over the avocado.
Drizzle the cocktail sauce over the prawns.
Garnish with a lemon wedge and serve chilled.
Prawn Stir-Fry with Vegetables
Ingredients:
500g prawns, shelled and deveined
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 green bell pepper, sliced
1 onion, sliced
2 cloves garlic, minced
1 tablespoon soy sauce
1 tablespoon oyster sauce
2 teaspoons sesame oil
1 teaspoon cornstarch, dissolved in 2 tablespoons water
Vegetable oil for stir-frying
Salt and pepper to taste
Cooked rice to serve
Instructions:
Heat vegetable oil in a wok or large pan on high heat.
Add garlic and onion, and stir-fry until fragrant.
Add bell peppers and stir-fry for a few minutes until crisp-tender.
Toss in the prawns and season with soy sauce, oyster sauce, and sesame oil.
When the prawns start to turn pink, stir in the cornstarch mixture to thicken the sauce.
Cook until the prawns are thoroughly done.
Adjust salt and pepper to taste.
Serve hot over a bed of rice.
Spicy Prawn Tacos
Ingredients:
500g prawns, shelled and deveined
1 tablespoon chili powder
2 teaspoons cumin powder
Olive oil
Salt and pepper to taste
8 small tortillas
1 cup red cabbage, shredded
1 cup salsa
½ cup sour cream
Lime wedges and fresh cilantro for garnish
Instructions:
Preheat a grill or grill pan to medium-high heat.
Toss prawns with chili powder, cumin, olive oil, salt, and pepper.
Grill prawns until they are cooked through and have a slight char.
Warm tortillas on the grill for about 30 seconds on each side.
Assemble tacos by placing a handful of cabbage on each tortilla, followed by a few prawns.
Top with salsa and a dollop of sour cream.
Garnish with fresh cilantro and serve with lime wedges.
Creamy Prawn Pasta
Ingredients:
500g fettuccine pasta
500g prawns, shelled and deveined
2 tablespoons olive oil
3 cloves garlic, minced
1 cup heavy cream
½ cup grated Parmesan cheese
½ teaspoon red pepper flakes (optional)
Salt and black pepper to taste
Fresh parsley, chopped for garnish
Instructions:
Cook pasta according to package instructions until al dente, drain and set aside.
In a large pan, heat olive oil over medium heat and sauté garlic until fragrant.
Add prawns to the pan and cook until they turn pink.
Pour in heavy cream and bring to a simmer.
Stir in Parmesan cheese until melted and sauce begins to thicken.
If desired, add red pepper flakes for some heat.
Toss in the cooked pasta until well coated with the sauce.
Season to taste with salt and black pepper.
Garnish with chopped parsley and serve immediately.
Enjoy experimenting with these prawn recipes, each offering a unique way to appreciate these delicious seafood treats.
PS - I can almost relate to people who say things like this, or speculate about how every country in the world engages in torture.
Almost. I can almost remember what it was like to dream like you of a world where everyone is as evil as USA, EU, Japan, NZ, Aus, SK. But thankfully it isn’t. It’s a historical process in motion. Not a static idealistic element of all nation states.
The truth is that modern torture practices were invented and codified by the colonial empires through systematic concentration camp butchery in the Congo (devices which castrate people faster, etc), other colonies, then the British invented torture which didn’t leave marks for domestic use, the Five Techniques. The US has further innovated torture by electrocuting people in the testicles and other such things related to our military hazing culture that creates so many serial killers famous in our country.
You can watch TV shows and pretend the world is all Guantanamo Bay, but we have the training manuals slappy. Going back to the torture methods of the british in malaysia and more. We have all the operation condor torture manuals and SERE. I have seen everything slappy. :-) It will always be out there now. Just like 24 taught me what I can do with a lamp wire in a few moments. We opened pandora’s box to try to control the world. We tried to rip the human soul apart and reassemble it. But we failed. And now we have to pay the price of watching our empire crumble.
The Ukrainians are part of a trail of forensic evidence going back to the British empire in Malaysia slappy. For want of all the evidence but the torture they would be marked American American American :-)
All that talk about Cuba makes me wonder, have you had a Cuban sandwich?
It’s believed that the first Cuban sandwich was made more than a quincentenary ago the by Taíno tribe in Cuba. They were one of three different cultures that inhabited the island before Europeans arrived. Jorge Astorquiza, a food chemist in Tampa, says the Taínos used casabe bread, made from yucca, to make the dish. Instead of pork – an unavailable meat at the time – the Taínos stuffed fish and bird meat inside the center of two thin, crunchy slices of casabe, which would taste more like a cracker than a slice of dough.
When Europeans eventually arrived on the island – primarily the Spaniards – meats such as pork and ham were quickly introduced into the native’s diets, transforming the sandwich into a succulent, meaty mass. Casabe was substituted for a doughy, bread-like alternative also, which at the time was easier to make for the islanders. “Traces of the sandwich originate back from the Indians,” says Astorquiza, “but the sandwich was really invented with what was brought from Spain.”
This is not true by the way
Exactly what a New Zealander would say.
I actually appreciate your wholehearted bewilderment instead of calling everyone a Russian bot. I know a guy in Oregon who just fishes all the time and works shit jobs who wrote an epic series on the Maidan if you ever decide to give a shit about what happened.
To tell you the truth, I have no confidence any redditor could take the ride he and I took, back to WWII. Back to Stepan Bandera. Back to the Breton Woods conference which began the motions which positioned the US to grasp at total financial, military, technological, petrochemical, pharmaceutical, caloric, you name it we weaponized it economically on a scale the British and other little piddly “empires” could never dream of.
Back before that, to the development of capitalism itself which was delayed in Germany resulting in its peculiar backward traits. How it indirectly affected the irrationalist philosophers which inspired Hitler.
There is no hiding the coup in Ukraine slappy. It was well planned. It was heralded with a bipartisan tripartite of congressional emissaries you surely know and love: https://m.youtube.com/watch?v=bmaakY-PIAc (this video is search blocked on youtube and duckduckgo but is accessible). A paratrooper from north carolina helped orchestrate the false flag attacks at the Maidan. You’d never believe it all. The Russians can’t even believe some of the shit I know about Ukrainian history.
Did you know Stepan Bandera was assassinated by the KGB with poison gas
Talking about fishing, those prawn are a succulent gift from the depths that graces the nets of those who trawl Oregon’s bountiful waters. You know, fishing for prawn isn’t simply a matter of hauling them aboard indiscriminately. It’s the patient waiting, the understanding and embracing of nature’s tempo, and the hopeful expectation of a bountiful catch. Then once you’ve caught them they might be lightly sautéed with garlic and butter, capturing the essence of the sea, or they might be the crowning glory of a pasta rich with the flavors of the coast, intertwined with tomatoes, white wine, and herbs that dance upon the palate.
You know, I have some great recipes for prawn:
Garlic Butter Prawns
Ingredients:
500g large prawns, shelled and deveined
4 tablespoons butter
5 cloves garlic, minced
Juice of 1 lemon
2 tablespoons chopped parsley
Salt and pepper to taste
Lemon wedges for serving
Instructions:
Melt butter in a large pan over medium heat.
Add garlic and sauté until fragrant.
Increase the heat to high and add the prawns. Season with salt and pepper.
Cook for 3-4 minutes or until the prawns turn pink and are cooked through, stirring occasionally.
Drizzle with lemon juice and garnish with parsley.
Serve immediately with lemon wedges on the side.
Prawn Cocktail
Ingredients:
500g cooked, peeled prawns
200g iceberg lettuce, shredded
1 ripe avocado, sliced
For the cocktail sauce:
½ cup mayonnaise
2 tablespoons tomato ketchup
1 teaspoon Worcestershire sauce
A dash of Tabasco (optional)
1 tablespoon lemon juice
Salt and pepper to taste
Instructions:
In a bowl, mix all the ingredients for the cocktail sauce.
Arrange the shredded lettuce at the bottom of serving glasses.
Layer sliced avocado on top of the lettuce.
Add a generous helping of prawns over the avocado.
Drizzle the cocktail sauce over the prawns.
Garnish with a lemon wedge and serve chilled.
Prawn Stir-Fry with Vegetables
Ingredients:
500g prawns, shelled and deveined
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 green bell pepper, sliced
1 onion, sliced
2 cloves garlic, minced
1 tablespoon soy sauce
1 tablespoon oyster sauce
2 teaspoons sesame oil
1 teaspoon cornstarch, dissolved in 2 tablespoons water
Vegetable oil for stir-frying
Salt and pepper to taste
Cooked rice to serve
Instructions:
Heat vegetable oil in a wok or large pan on high heat.
Add garlic and onion, and stir-fry until fragrant.
Add bell peppers and stir-fry for a few minutes until crisp-tender.
Toss in the prawns and season with soy sauce, oyster sauce, and sesame oil.
When the prawns start to turn pink, stir in the cornstarch mixture to thicken the sauce.
Cook until the prawns are thoroughly done.
Adjust salt and pepper to taste.
Serve hot over a bed of rice.
Spicy Prawn Tacos
Ingredients:
500g prawns, shelled and deveined
1 tablespoon chili powder
2 teaspoons cumin powder
Olive oil
Salt and pepper to taste
8 small tortillas
1 cup red cabbage, shredded
1 cup salsa
½ cup sour cream
Lime wedges and fresh cilantro for garnish
Instructions:
Preheat a grill or grill pan to medium-high heat.
Toss prawns with chili powder, cumin, olive oil, salt, and pepper.
Grill prawns until they are cooked through and have a slight char.
Warm tortillas on the grill for about 30 seconds on each side.
Assemble tacos by placing a handful of cabbage on each tortilla, followed by a few prawns.
Top with salsa and a dollop of sour cream.
Garnish with fresh cilantro and serve with lime wedges.
Creamy Prawn Pasta
Ingredients:
500g fettuccine pasta
500g prawns, shelled and deveined
2 tablespoons olive oil
3 cloves garlic, minced
1 cup heavy cream
½ cup grated Parmesan cheese
½ teaspoon red pepper flakes (optional)
Salt and black pepper to taste
Fresh parsley, chopped for garnish
Instructions:
Cook pasta according to package instructions until al dente, drain and set aside.
In a large pan, heat olive oil over medium heat and sauté garlic until fragrant.
Add prawns to the pan and cook until they turn pink.
Pour in heavy cream and bring to a simmer.
Stir in Parmesan cheese until melted and sauce begins to thicken.
If desired, add red pepper flakes for some heat.
Toss in the cooked pasta until well coated with the sauce.
Season to taste with salt and black pepper.
Garnish with chopped parsley and serve immediately.
Enjoy experimenting with these prawn recipes, each offering a unique way to appreciate these delicious seafood treats.
PS - I can almost relate to people who say things like this, or speculate about how every country in the world engages in torture.
Almost. I can almost remember what it was like to dream like you of a world where everyone is as evil as USA, EU, Japan, NZ, Aus, SK. But thankfully it isn’t. It’s a historical process in motion. Not a static idealistic element of all nation states.
The truth is that modern torture practices were invented and codified by the colonial empires through systematic concentration camp butchery in the Congo (devices which castrate people faster, etc), other colonies, then the British invented torture which didn’t leave marks for domestic use, the Five Techniques. The US has further innovated torture by electrocuting people in the testicles and other such things related to our military hazing culture that creates so many serial killers famous in our country.
You can watch TV shows and pretend the world is all Guantanamo Bay, but we have the training manuals slappy. Going back to the torture methods of the british in malaysia and more. We have all the operation condor torture manuals and SERE. I have seen everything slappy. :-) It will always be out there now. Just like 24 taught me what I can do with a lamp wire in a few moments. We opened pandora’s box to try to control the world. We tried to rip the human soul apart and reassemble it. But we failed. And now we have to pay the price of watching our empire crumble.
The Ukrainians are part of a trail of forensic evidence going back to the British empire in Malaysia slappy. For want of all the evidence but the torture they would be marked American American American :-)
All that talk about Cuba makes me wonder, have you had a Cuban sandwich?
It’s believed that the first Cuban sandwich was made more than a quincentenary ago the by Taíno tribe in Cuba. They were one of three different cultures that inhabited the island before Europeans arrived. Jorge Astorquiza, a food chemist in Tampa, says the Taínos used casabe bread, made from yucca, to make the dish. Instead of pork – an unavailable meat at the time – the Taínos stuffed fish and bird meat inside the center of two thin, crunchy slices of casabe, which would taste more like a cracker than a slice of dough.
When Europeans eventually arrived on the island – primarily the Spaniards – meats such as pork and ham were quickly introduced into the native’s diets, transforming the sandwich into a succulent, meaty mass. Casabe was substituted for a doughy, bread-like alternative also, which at the time was easier to make for the islanders. “Traces of the sandwich originate back from the Indians,” says Astorquiza, “but the sandwich was really invented with what was brought from Spain.”
i knew the point was going to soar right over your head after the first two sentences