Posts made by LEVI

Yellow Lentil Dal

30 minutes or fewer

In India, dal is the term used for all dried legumes, but it has also come to refer to a simple, nourishing stew-like preparation served with rice or flat bread. This recipe can be made with any type of lentil, just increase the cooking time 10 to 15 minutes if using black or green lentils.

This is a simple recipe there are others that call for more ingredients.

2 Tbs. canola oil
3 tsp. whole cumin seeds
2 tsp. red pepper flakes
1 medium onion, diced (1 ½ cups)
2 cloves garlic, minced (2 tsp.)
1 tsp. salt
1 ½ cups yellow lentils, sorted and rinsed
2 cups low-sodium vegetable broth
1 tsp. ground turmeric
1. Heat oil in saucepan over medium-high heat. Stir in cumin and red pepper flakes, and sauté 1 minute. Add onion, garlic, and salt, and sauté 1 minute more.

2. Add lentils, vegetable broth, 2 cups water, and turmeric. Cover, reduce heat to medium-low, and simmer 25 minutes, or until liquid is absorbed.

You can also use a hand blender to chop up the lentils after cooking to make it not as thick.

@musclejizz:

@LEVI:

If you like lentils you should try Dal

Where can I get Dal? Had to look it up online and only figured out they were pretty much like "split lentils"

Indian restaurant.

A U.S. federal appeals court on Friday appeared receptive to arguments in favor of striking down same-sex marriage bans in the conservative southern states of Texas, Louisiana and Mississippi.

If you like lentils you should try Dal

@raphjd:

Why do you think the ordinance is wrong?

Governmental and non-profit organizations are exempt from the Equal Rights Ordinance.

Religious non-profit organizations are exempt from the Equal Rights Ordinance.

You may request a religious accommodation from the Equal Rights Ordinance.

If they are going to pass an ordinance they should have everyone follow it. Their own government doesn't even have to follow it.

Utherverse

@raphjd:

Does this come out thick or soupy?   I love thick chili.

Also, the best bit of beef is "plate".  I use it whenever I make soups and stews.

When I make it, it comes out thick since I don't follow instructions. The crock pot is heaped full of stuff before I add the tomato juice. Bu twith the amount of cooking time the water from the juice is steamed away.

You know how many times I clicked to search and I hit the browse instead.

He looked better before he really started to bulk up and the hair on his chest. He also needs to bottom.

@musclejizz:

Being from Texas and living only about an hour away from this city, this makes me sad…..

What are your thoughts?

http://dfw.cbslocal.com/2015/01/07/protestors-rally-against-planos-equal-rights-ordinance/

I think the ordinance is wrong.

[Bravo!] Prince of Anal 3 (アナルのプリンス３)

It is dead, but has been snatched 17 times could try the reseed request. Or I did see it on BTDigg and it looks like Rapidgator might have it.

EXCLUSIVE: SEAN CODY ACQUIRED BY MINDGEEK/MANWIN, A.K.A. THE SAME COMPANY THAT OWNS MEN.COM

The deal is done, gentlemen. The Sword brings you the exclusive news, which was whisper-rumored in the industry for a couple of months, that Sean Cody has officially become part of the MindGeek (formerly Manwin) porn empire. What will this mean for one of the most successful and respected gay porn operations in the business? Only time will tell.

News like this is bound to cause some “another one bites the dust” sentiment among porn fans, especially those who are familiar with the vastly different quality of the product being produced by Sean Cody vs. Men.com.

A person familiar with the deal who prefers to remain anonymous has confirmed for The Sword that Sean Cody himself has inked the deal to sell off the enterprise for an undisclosed sum to the company that owns the massive tube sites that have been pirating Sean Cody’s content for years, sites like Pornhub, YouPorn, and Redtube. And, if you look down at the bottom of Sean Cody’s homepage now in the new year, as Sword commenter John points out, you can see the contact info for the company has already changed to “MG Billing US Corp” in Wilmington, Delaware.

But what will become of Ye Olde Sectional!?! Will shooting in that ever-familiar San Diego home with the infinity pool shift to some generic locker room set Las Vegas?? Will they make beautiful Brandon bottom for Colby Jensen??!? Or worse, fuck Johnny Rapid!?!?!

As Slate discussed in this piece from October, MindGeek is a bit of a “cautionary tale” for media companies looking to become vertical monopolies covering all ends of the internet. And having acquired so many porn content producers, they’re now “putting industry members in the paradoxical position of working for the very company that profits from the piracy of their work.” Also, it makes the production of high-quality porn almost a disincentive, since the motivation is no longer there to create a singular, successful brand that makes money from subscribers. “The distributor doesn’t necessarily need to make content that generates adequate money for the content producers, as long as it generates money somehow,” Slate points out, like from advertising on tube sites.

So, how long is Sean Cody — who’s now a multi-millionaire at 43 having starting his company in 2001 at the age of 30 — and the team behind him that does all the casting and shooting of the site’s wildly successful content, planning to stick around? My guess is probably not long, though the brand’s reputation among porn connoisseurs could plummet fast if the core creative team leaves too quickly.

MindGeek, though, has been more in the business of quantity over quality (ahem, Men.com), but that’s not to say that the details of this deal don’t lock in Sean Cody’s production team for some specific amount of time.

I like Sean Cody and I also like Men.com. Unlike what the article has said Men.com does produce some good work. Sean Cody and Men.com are very different. Both catering to different aspects of my personality. If they do change Sean Cody that would be a bad idea, since I feel SC is at the top, beating out Corbin Fisher, in their market.

Paul Donahoe…Nash

Kenny Jordan...Cal

The only two that have really been outted, but there could be others like Laird and Rand

You talking about porn or life?

Porn has more to do with looks than actual age.

A man can look mature and still be younger than a mature age range.

Is there such as thing as "forever" in straight relationships?

There are a few in here.

The first time I tried this I was surprised at how tender and delicious the steak turned out.

You need to use a coarse sea salt or kosher salt.

Step 1:
Lay your steak out on a plate and sprinkle on approximately 1 teaspoon of kosher/sea salt. Use a thick, heavy layer of coarse salt. The 1 teaspoon is just a guide. For even more flavor, add crushed garlic to the salt or other herb to the salt. As the salt enters the muscle fibers, it will take the garlic or flavor of the herb with it.

Step 2:
Flip the steak over and cover the other side too. Press the salt granules in a little bit.

Step 3:
Leave the steak out at room temperature, covered with salt and watch as the steak’s natural juices increasingly rise to the skin as it tenderizes for at least an hour for every inch of thickness. 1 ½ inch would be 90 minutes. ½ inch would be 30 minutes.

Salt has a high affinity for water, and steak is full of moisture especially on the surface. The salt coating will pull the moisture to the surface and mop it up.

First, the salt pulls the moisture (water content) to the surface. There will still be plenty of moisture inside the steak.
The moisture in the steak will also wick some of the surface salt into the meat, helping to season it internally.

Step 4:
When the time is up, rinse the meat thoroughly and pat it completely dry with paper towels. If you don’t pat super-dry, you’re basically steaming the meat. Steamed meats are bland and less flavorful.

Ingredients:

2 lbs. ground chuck
1 cup chopped onion
1 green pepper, chopped
2 to 3 ribs celery, chopped
1 large (28 oz.) can crushed tomatoes
1 (8 oz.) can tomato sauce
2 cans kidney or pinto beans, drained
1 tsp. pepper
3 tsp. chili powder
hot pepper, to taste, cayenne
1 tsp. garlic salt
Preparation:

In a large skillet, brown the ground beef. Drain well. Combine all ingredients in a slow cooker; cover and cook for 7 to 8 hours on LOW, or until done.

I usually use stew beef instead of ground beef and I do not brown it. I also use tomato juice instead of sauce. Just put everything into the crock pot and cook on heat at least 4 hours or low 7 to 8.

Ingredients

1 pound elbow macaroni
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 cups milk, warmed, plus 2 tablespoons for egg wash
1 pound grated Cheddar
1 pound grated smoked Gouda
Salt and freshly ground black pepper
2 large eggs
3 cups seasoned bread crumbs
Vegetable oil, for frying
Marinara or Alfredo sauce, to serve

Directions

Cook the macaroni according to package instructions. Drain and rinse with cold water to stop the cooking. Drain again and set aside.
In a saucepan, melt the butter over medium heat. Sprinkle the flour into the butter and stir it with a whisk. Cook for 2 minutes. Whisk the warmed milk into the flour mixture, working out any lumps. Cook until the sauce thickens, about 2 minutes. Remove from the heat, add the cheeses, and stir until melted and smooth. Season with salt and pepper. Fold the cheese sauce into macaroni. Pour the mac and cheese into a shallow pan and refrigerate until cold, at least 2 hours.

Shape the cold mac and cheese into meatball-sized balls and place them onto a waxed paper-lined tray. Freeze the balls overnight.
Beat the eggs and 2 tablespoons milk together to form an egg wash and pour it into a shallow bowl. Put the breadcrumbs into another shallow bowl. Remove the mac and cheese balls from the freezer. Dip the frozen balls into the egg wash then into the breadcrumbs. Put the balls back into the freezer until you are ready to fry.

Heat the oil in a deep-fat fryer to 350 degrees F. Fry the mac and cheese balls until they are golden brown and center is hot, about 5 minutes. Serve hot with your favorite marinara or Alfredo sauce or combination or both for dipping.

Maybe it is the recipe.

Could try a different one.

English muffins

1 3/4 cups (14 ounces) milk, warm
3 tablespoons (1 1/2 ounces) butter
1 1/4 teaspoons salt
2 tablespoons (7/8 ounce) granulated sugar
1 large egg, lightly beaten
4 to 4 1/4 cups (17 to 18 ounces) King Arthur Unbleached Bread Flour
2 teaspoons instant yeast

Place the ingredients in the pan of your bread machine following the manufacturer's instructions. Use the "dough" or "manual" setting. After the cycle is complete, transfer the dough to a cornmeal-sprinkled surface and roll it out until it's about 1/2-inch thick. Cut out circles with a floured 3-inch cutter. Re-roll and cut out the leftover dough. Cover the muffins with a damp cloth and let rest for about 20 minutes.

Heat a frying pan or griddle to very low heat. Do not grease, but sprinkle with cornmeal. Cook four muffins at a time, cornmeal side down first, for about 7 minutes a side.