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Wybert Takahashi

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About Wybert Takahashi

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    Space astronaut
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  1. Branding and open wound ash rubbing are all the rage in Celticland!
  2. Apparently the pool is deep and wide and has a roof over it, so it will be fast. Haven't checked that though.
  3. Damn it. I ignored everyone, but "We can't help you ignore yourself."
  4. I normally control+tab or open new tab on some new tab, and it goes straight to the new, now wide, tab. I generally like to open all the tabs at once, so it doesn't feel odd, or give extra work, to open all these tabs.
  5. It isn't unknown for hunter gatherer types to catch an animal and eat the organs, leaving the muscles for the sands of time/bugs/cold, cold ground/dirt. Lovely saturated fat laced organ meat, that is the good stuff. Oh sacred culture, or just god damn biology again.
  6. And be healthier. Make you have healthier, taller children. Be taller. Also, make a better meal for whatever scavangers/cannibals find you.
  7. This one is good - "NEW YORK - A 12-year-old girl who fell into a chimney on her Manhattan rooftop and plummeted 14 stories down the flue survived without serious injury. A 2-foot-deep pile of ash, soot and dust might have saved Grace Bergere's life, cushioning her fall when she crashed into a basement furnace, fire officials said. etc"
  8. Yes, there has been some great news over these last few days. Lindsay Lolan says, "Yes, I am not a Lesbian", for one thing.
  9. ...carrying a bat. http://www.telegraph.co.uk/news/newstopics/howaboutthat/2266900/Teenager-finds-baby-bat-in-her-bra.html It is shocking, to me, at least, because whenever I am sitting on the train and my phone vibrates, I think, "****, ****, goddamn, ****er****ing ********er, there's a *****ing, ****ting, *****ing, money-laundering, ***** bat in my pocket," and there never is.
  10. I'm guessing you have the dried green looking stuff cut up in jars. The easy solution is to live near an Asian supermarket and buy fresh stuff. The second solution is to extract the sweet liquor from the grass. How to do that... I tried boiling the dried green stuff seperately in a little water for many minutes, making a dark green liquid... but it didn't seem to taste like much... perhaps one needs half a jar to get any flavour... or get one of those little metal teabag/bouquet garni things...
  11. Ah, thanks. I also haven't ever used smoked pork products. Or made a stew. But smoky sounds nice. I wouldn't have thought of blooming it, so thanks for the tip.
  12. What kinds of dishes? I put some in chilli once, other than that, I don't think I've used it much. volfrahm, I don't think the chopper is very necessary for the Thai curry - but you could make your own paste in it, or just liquidize the onions. I wouldn't add corn starch to it. With Thai and Vietnamese (must try) curry, it often looks very liquidy, and so people add corn starch or keep boiling it down - but once poured over rice, it seems as if the liquid dissappears, the rice drinks it, or something. You could have cashews cooked in the dish, and garnished with fresh chillies and roasted peanuts, coriander..
  13. "Types of Hungarian paprika (Hungarian name in parentheses): Special Quality (Különleges): The mildest and brightest red of all Hungarian paprikas, with excellent aroma. Delicate (Édes csemege): Ranging from light to dark red, a mild paprika with a rich flavour. Exquisite Delicate (Csemegepaprika): Similar to Delicate, but more pungent. Pungent Exquisite Delicate (Csípős Csemege, Pikáns): An even more pungent Delicate. Rose (Rózsa): Pale Red in colour with strong aroma and mild pungency. Noble Sweet (Édesnemes): The most commonly exported paprika; bright red and slightly pungent. Half-Sweet (Félédes): A blend of mild and pungent paprikas; medium pungency. Hot (Erős): Light brown in colour, this is the hottest of all the paprikas." Smoked paprika from Spain is available in most UK supermarkets. Paprika and eggs? Eggs, onion, pepper, tomato, eggs, paprika, olive oil? Chilli? For lunch I had something like that - fried courgette, onion, bit of spinach, tomato puree, garlic, paprika, chilli-paprika, pepper, made into four groovy shapes, fried eggs between them, ate them. It was OK. I was going to go all Moroccan on myself - paprika, cumin, coriander, all dried, sometimes all three used as a condiment. P.S, no more breakfast problem, thanks John. There were good suggestions. I hear what you say about pre-preparing stuff - I know of some people who cook their entire weeks food on Sundays.
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