Roger Waters victim of Cancel culture???

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
 
cannabineer said:
URL unfurl="true"]https://www.bbc.com/news/entertainment-arts-64580688.amp[/URL]
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lusidghost said:
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.
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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?"
 
Fogdog said:
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
Click to expand...
only one clove?
 
Fogdog said:
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
Click to expand...
No sure of the point of a pork recipe in a thread about antisemitism, but okay.
 
lusidghost said:
No sure of the point of a pork recipe in a thread about antisemitism, but okay.
Click to expand...
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.
 
Fogdog said:
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.
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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.
 
CunningCanuk said:
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.
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For being accused of being an antisemite. I guess, anyway. That was the latest RW news. The OP didn't really explain.
 
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.
 
cannabineer said:
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.
Click to expand...
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?
 
Fogdog said:
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?
Click to expand...

Microplanes aren't just for hash...just saying.
 
Fogdog said:
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?
Click to expand...
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.
 
waynes-world.gif
 
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