justmotteingaround
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User ID: 2002
justmotteingaround
3yr ago
There are good reason to criticize family court. Divorce rape is a thing in need of wild reform. However, I think even modest proposals to abolish family court and usher in the return of some 19th century norms takes it a bit too far. Making only women responsible for the consequences of pregnancy (while rolling back abortion rights) is exactly the kind thing which might convince me that maybe a patriarchy does exist, and then I'd look silly so I'm against it on those grounds alone. As proposed, I really wouldn't want be a woman in that society.
Sweden has at least been talking about letting fathers abort responsibility up until 18 weeks; an incremental change in the right direction.
Edit. My post is showing an erroneous strikethrough and I don't know why.
Interesting. My has been a huge crowd pleaser for people who don't necessarily like indian food. I'd say they're being polite, but they request it at subsequent dinner parties. I buy lamb leg; on or off the bone. I spend a lot of time cutting it into 3cm cubes (they are smaller when cooked). I use a razor sharp knife to remove as much excess fat and tendons as possible (anything I think will get chewy, lamb is rich enough). I do batches of 2-3kg's (6-8 people with leftovers I want) and I use approx 10-15% more of the primary spices (coriander, and, moreso, cumin). I get fairly fresh and quality spices from an indian import shop near me. Not essential, but its like 1/4 the price of the good stuff at the supermarket (look for saturated colors and uniform consistency. Some coriander looks like they put the seeds and stems in a coffee grinder).
I swear I had an Alton Brown recipe the first few times I made it, but I can't find it on the internet anymore. Ive used this one more recently:
https://www.recipetineats.com/rogan-josh/ (per 750g)
Oil or butter instead of ghee is fine IME
Tsp of cinnamon instead of a stick is fine
Cardamom is essential for lamb rogan josh, but I add 1tbs ground instead of pods when needed.
I go half-dose on the paprika, but that's my preference (I find the cardamom gives it a deep, rich flavor, whereas paprika is more bitter).
I don't bother with the fennel powder.
Sometimes I forget the garam masala.
I 1.5x-2x the onions.
I add cayenne or fresh red chilis for heat (which will intensify while cooking, but I like heat).
The Alton Brown recipe called for leaving it overnight in the fridge and re-heating. The flavors do intensify. Plus also helps get one dish out of the way.
I almost always serve with a minty raita (crucial), store-bought nan, jeera rice, this lentil stew (not the quinoa part, just the lentil curry and I never bothered with the coconut flakes), and maybe an okra masala. Its a feast.
With quality spices, large cubes of lamb, and a watchful eye, the lamb has never failed to impress. It can stick towards the end. The saltiness won't be obvious until the very end for some weird reason. If needed, salt can be added late, or when served. I tend to get the saltiness just under my perfect amount of salt while its cooling. I just tate/stir/repeat until its just under salted for me. The stock has salt, so additional salt may not be needed. I cook in one or two large braising pans, on very low heat. Nonstick is perhaps preferable, but either way it will require monitoring, and gentle stirring. My goal is to have every cube be the best cube: large, and tender enough to chew without teeth. I think this dish would be unprofitable in a restaurant. You lose ~15% of the lamb in the trimming process, and use slightly more high quality spices. But its incredible.
Both light red and light white wine are fine. So is cold beer.
Pre-dinner cocktails? A Long Vodka:
1 oz. Simple syrup of fresh lemon juice and honey (might need to heat the juice and honey to get honey to dissolve). To taste. Should be fairly sweet. 1-2 lemons per cocktail. The pre-squeezed stuff in the plastic lemon sucks ass; stuff in a bottle is okay.
3oz vodka form the freezer
3 oz seltzer
Dashes of angostura bitter.
Stir and serve in a high-ball or larger.
If you do some or all whenever, let me know how it worked out!
I've done all of the above several times for my Indian night, and can now autopilot enough of it to do it day-of but it def takes time (hence doing just the lamb the night before can be a good idea).
justmotteingaround
3yr ago
I lived in India for a year and became obsessed with the food, which is comparatively bland in the States. So, I learned to cook it myself. Indian food is all about the spice - heat as well as flavor. The key is good recipes and quality spices (which I eventually bought in bulk or at import stores because supermarket price/quality/quantity ratio's are expensive. Fresh Indian food is totally different form the restaurant stuff. My Lamb Rogan Josh is well liked by my fellow western friends (the key is large cubes of lamb imo).
My guess is that you're probably right; they might add more chili to heat up dishes for an Indian sounding names. I know they do this in Thai take out places. But it'll pale in comparison to making it at home (which will indeed smell for a few days).
justmotteingaround
3yr ago
should be worried about to the point that I should be replacing my Teflon cooking pans?
I went down this rabbit hole previously. It's probably not a huge concern. However, I went carbon steel a few years ago back, and I find them far superior for taste and durability. Previously I bought the best teflon pans I could find, but they only lasted a couple of years at best before they began to fall apart (I cook a lot). The carbon steel pans had a small learning curve with regard to seasoning, cooking, and maintenance, but now its habit. The seasoning no longer requires any special care. I have a few De Buyer mineral b pro's with factory seasoning, and added more season at home. I cook the vast majority of my stuff in the 32cm fry pan. It'll live for decades if not centuries. Most people find it comically heavy, but it doesn't bother me.
justmotteingaround
3yr ago
I would prefer that he's just a hypocrite tbh
I thought he was being pretty clear that he is just a hypocrite? He tweeted about his banning Kanye, as well as the flight tracker guy (who he specifically said he wouldn't ban). A suspicious amount of accounts which merely mock him have been banned.
justmotteingaround
3yr ago
I share most of the same skepticisms, but I disagree that they worded things carefully. The limits of their knowledge was stated clearly and prominently. Informative press would have highlighted this, but we privilege a free press over an accountable press for obvious reasons.
justmotteingaround
3yr ago
While we don't exactly have the son saying that, I can concede that Bobilinkis testimony that Joe Biden receives 10% of the China deal is true, yet still don't see how this accounts the missing $980,000,000 you claim he's worth.
justmotteingaround
3yr ago
he didn't become a billionaire in Baltimore on a public servant's salary
I think you're off by a factor of ~100. Googling puts his net worth at 2.5M in 2016; 17M in 2020. Given he has made his tax returns public for decades, it seems implausible he could hide 98% of his wealth.
justmotteingaround
3yr ago
A bunch of intelligence officials including the Obama's SecDef and the Director of the NSA sign an open letter declaring the laptop story to be a Russian disinformation
"We want to emphasize that we do not know if the emails, provided to the New York Post by President Trump’s personal attorney Rudy Giuliani, are genuine or not and that we do not have evidence of Russian involvement
As much as I'd like to be skeptical of the IC, its hard to square these two claims.
It's been happening since at least Casey, with Dobbs being a major sea-change. Since Roe they've been consistently rolled back. Rolling them back further has buy-in with a significant portion of lawmakers. I'm befuddled by your comment as this all seems fairly obvious.
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