What is the difference between “deliberately provocative” and “intentionally shocking”?
To me (I said** to me**) the words just sort of has grown into a label of saying something to provoke a negative reactive. Trolls use it to feed their own attention needs. Shocking to me (I say again, to me) can be something very entertaining. And while it may lead to a reaction, you are not necessarily looking for a negative one. Who doesn’t want to start an interesting subject and get responses. I guess for me it boils down to intent. I am not VCO3 so I cannot say what his intention was in the original thread, and I am not a mod so my judgment has no weight.
If **VCO3 **had approached his disagreement in a more mature fashion I think he would be in a different position. Unfortunately he overreacted, then continued to act childish, and flailed away uselessly at a mob.
Well, those Delhi girls really knock me out
they leave the West behind
and Mumbai girls make me scream and shout
Calcutta’s always on my mi-mi-mi-mi-mind.
A simple courgette curry recipe Fierra cooks about once every couple of months.
Toorai Tarkari - Courgette Curry
Prep Time: 10 mins
Cooking Time: 15 mins.
1 1/2 tblsp oil
1 tsp cumin seeds
1/2lb courgettes, peeled and sliced into quarter inch rounds (We never peel them, just wash and slice them - your choice)
1/2 tsp chili powder
1 tsp ground coriander
1/4 tsp turmeric powder
3-4 fresh or canned tomatoes, chopped
Salt to taste
1 green chili, halved (optional)
1 sprig fresh coriander leaves, chopped (optional)
Heat oil & add cumin seeds. When they crackle, add courgette slices. Stir & sprinkle with chili, coriander and turmeric powder. Mix well , then add the chopped tomatoes. Sprinkle with salt, green chili and fresh coriander. Cover & cook for 10-12 minutes. (I use a large frying pan with a lid for this dish).
I wish they all could be, Pondicherry,
I wish they all could be Pondicherry,
I wish they all could be Pondicherry,
Girls…
The Indian food does sound delish, but I was thinking of making Moroccan this weekend.
Let’s wrench our attention away from the dusky jewels of India, and give a salute to East Coast Dopers, with the following autumnal recipe.
(From the King’s Arms Tavern, Colonial Williamsburg, Virginia, where I once had a lovely meal with a client)
King’s Arms Tavern Cream of Peanut Soup
(10-12 servings)
Ingredients:
* 1 medium onion, chopped
* 2 ribs of celery, chopped
* 1/4 cup butter
* 3 tablespoons all-purpose flour
* 2 quarts chicken stock or canned chicken broth
* 2 cups smooth peanut butter
* 1 3/4 cups light cream
* peanuts, chopped, to taste
Instructions: Saute the onion and celery in butter until soft, but not brown. Stir in flour until well-blended. Add chicken stock, stirring constantly, and bring to a boil. Remove from heat and puree in a food processor or blender. Add peanut butter and cream, stirring to blend thoroughly. Return to low heat, but do not boil, and serve garnished with peanuts.
I apologize for changing the subject earlier…
Womabt Meat & Sauerkraut
* 5 lbs Wombat Meat/rear quarter
* 2 14 oz. cans of sauerkraut
* 2 medium onions
* 2T minced garlic
* 4 T Worchester Sauce
* 2 tsp salt
* 1 tsp pepper
* 3 T Jalapeno Hot Pepper Sauace (optional)
Put meat in roasting pan. Spread contents of 1 can of sauerkraut (with juice) around meat; contents of the 2nd can on top of meat. Slice onions and put on top of meat. Sprinkle garlic, salt, pepper and Worchester on top - add jalapeno sauce if desired.
Cover and cook at 300 degrees, basting several times with it’s own juices during cooking. Cook for 4 hours or until meat falls off bone.
For those who don’t speak Brit – a courgette is a zucchini on this side of the pond.
I see it as more of a joke than a shot.
And remember - in the country of Rand McNally, hamburgers eat people.
Thanks, Una! I’ll be trying that one just as soon as I figure out how to say “coriander” in Bulgarian. And actually find some coriander. (I AM going to Sofia this weekend, though. Ohhh, Sofia. I once even saw some asparagus there! Actual variety of produce, how I miss you.)
I thought they ate Soylent Green?
I’m amused that Giraffe finally figures out how to get VCO3 to post to one of his own Pit threads – cite – and the other Mods immediately make his newfound ability obsolete. Man, that’s just cold.
Sounds like some people in this thread have a serious case of Vindaloo Fever!
Who woulda thunk a foiled pitting could end up being so tasty?
I miss VC03 already. I’ve seen other racist crap pass on these boards without a batted eyelash, but alas, poor VCO3 gets targetted.
Baffle’s Fantastic Quesadillas, recipe from memory and hopefully accurate
1 pound of meat, diced (not ground) (I prefer cheap steak or chicken thigh; I’ve used lamb and it didn’t turn out quite as well)
1/2 of a red pepper
1/2 of a green pepper
1/2 of a small red onion, peeled
1 cup cheddar cheese, shredded
1/2 cup of your favourite salsa
2 tbsp light or fat-free sour cream
1/2 tsp coarse grind black pepper
4 whole wheat tortilla shells (for best results. Other shells may work, but not as well)
1 tsp of some sort of healthy, low-taste cooking oil.
Dice the meat into small pieces – the smaller, the better, though the minimum that seems to work well is 3/4 of an inch cubed. If the meat has a bit of fat like chicken thigh does, you don’t need to add any oil, just toss it in a frying pan and cook until done. (For chicken, all the way through; for beef you should leave some redness in the center.)
Heat the oil in a second pan. Cut the peppers into oblong rectangular strips – I like to cut them lengthwise about 1/4 inch wide, then cut those pieces in half. Cut the rings of the onion into similar-sized pieces. Throw them in the pan with the pepper; cook until tender. (You can cook them longer if you like them soft, cook them less if you like them crunchy.)
Preheat a third pan, clean and dry, on medium. I use my Teflon pan for this step as it’s the perfect size and non-stick without oil. (You do not want oil here.) Meanwhile, lay out your four tortilla shells. Coat half of each shell with an equal share of the salsa, coat the other half with an equal share of the sour cream. Put an equal share of the cooked pepper mix on the salsa, then an equal share of the meat on top of that. Top off with 1/4 cup of the cheese, fold over, squish together firmly and pinch the edges together. Cook each side of each quesadilla in the clean pan until the shell is golden-brown and crispy and the cheese holds it all together.
Serves four adults with a salad.
Sarcasm in the first line of a post? Well, I never!
Una, that Vindaloo Soup looks amazing. I am going to try it this weekend.
If we are taking sides, put me down for the “Skip made a funny” side.
ETA: wow. This will teach me to refresh the thread before I post. All these recipes look great. You guys are going to make me fat. Bad Dopers! Bad!
Simple Summer Salad:
One Hass avocado, chopped
One plum tomato, seeded and chopped
One hardboiled egg, chopped
One handful broccoli or mung bean sprouts
Bacon Salt to taste
Toss and serve
We do. That’s why I’m taking up a collection to give VCO3 forty bucks when he gets back.