qyron @ qyron @sopuli.xyz

European guy, weird by default.

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Joined

2 yr. ago

Relax, satan; that would be coercion. Hungary is very aware they can and have been penalized by acting like this by having funds whitheld.

We can argue it is coercion as well and I will agree but it was on the damn treaty when they signed to join the EU. Don't want it? Uphold the treaty.

LMDE or plain Mint. Or just go for Debian.

Better management, storage and, in my personal opinion, dessalination are the best way to ensure water is always available.

I hope I'm getting where you are pointing at.

No, I don't like how this kind of events play out but for all that is worth, it can not be allowed for groups that espouse extreme ideologies to even gather the smallest of support.

Democracy as been shown, countless times, it is a very fragile system, vulnerable to players willing to manipulate and distort it in order to achieve personal gains, at the detriment of a large majority.

These far right groups prey upon the insecurities of the masses, create and steer the exact narrative to create distrust and obfuscate real issues and preveny people, either by force or by erasure, to raise doubt or demand proof of their claims.

Let's be tolerant, but let's not be tolerant with those who are intolerant.

I've seen worse. I've seen things nobody should ever see. But this is a nice one. Restless sleep fuel.

I've seen human kibble and - please, take my word for it -cereal is a huge step above it.

European here. And I'm afraid to ask but morbid curiosity is winning over fear. But... can someone explain me what is went wrong here? My brain shutdown.

From Portugal, here.

Take that time, enjoy it and cherish it. It's your family and that time will be an ever lasting memory for all of you.

French is rich with playful words.

The man was a legend, while only fighting for the right to go back home and live a simple life.

If the US decide to move, the best tactic to counter them as already been demonstrated and proven: guerrilla warfare.

Invaded have the home and mindset advantage.

In portuguese, it is still the same:

Sea urchin = ouriço do mar

Hedgehog = ouriço cacheiro

Porcupine is porco-espinho; literally, thorn pig.

You're having draft calls/warnings?

It's yours. Every single thing you can fix is one less thing you need to fix and adds towards your home being more yours.

I bought a house almost 100 years old, badly upkept throughout the years (someone thought it was a good idea to cover wood with cement without making sure it would not wick moisture), severely modified (it was divided into 5 separate apartments) and altered (I have a shower stall inside a bedroom!), it has a lot of work to be done and I sure have too litle time but I'll be damned it's mine!

Good for you, then.

Standard chili around my part of the world is this one.

Medium strong.

I've read you guys have a too sweet baseline for flavours, due to the overwhelming presence of corn syrup in everything.

Iberian cuisine, as in Portuguese and Spanish (fuck those guys; they can't make proper bread even if you teach them!), can be spicy but adding heat to a dish serves to accentuate the underlying flavours.

Off the top of my head, I can think of a simple roasted chicken with lemon and mussels.

The chicken is just prepared by seasoning the chicken with coarse salt and stuffing it with a whole lemon, with the ends cut, and roasting in the oven. With the chicken ready, you just take the lemon from inside the bird and squeeze it over. Base flavours are lemon and salt, with the chicken fat binding everything together. You should complain the meat is a bit under salted; it means you are actually tasting it.

The mussels are prepared with white wine, salt and garlic. The garlic is chopped and slightly fried, just until fragrant, in olive oil. The mussels are thrown in, lightly salted, tossed in the base, over high heat, then the wine added and the pot covered to steam the mussels until all are open. Or can just sprinkle salt over the mussels on your plate. You want to taste the mussel.

These are basic dishes any child can eat. Not too extreme flavours. Adding a chopped chilli to the mussels base and a chilli inside the chicken will add a sligh note of heat to the dishes, embolden the overall flavours, but you will still be getting the base flavours after swallowing, lingering in your mouth.

Food should leave a memory. It's supposed to be flavourful, not painful.

When two completely separate sources collide to form a coherent end result I find myself amazed.

Essentially, 90% of what is being said in the text comes from a reddit thread where a user tells how his wife once scared him shitless by blurting out, while watching television, laughing histerically, she would regularly take a dump in the shower, then proceed to stomp the result down the drain. The user had been noticing the drains had been somewhat clogged lately and had made a passing remark about it to his wife.

The "waffle stomping" came from another user replying to the thread and I'm sincerely amazed how no references to "hot boxing" or "power bombing" are sprinkled in, as many users made references to how steam/moisture intensifies scents and smell, the reason which the wife had picked up the taste for scented candles.

I came into contact with this story through a podcast that extracts posts from various reddit subs.

To find a direct reference to it, here, through an AI allucination... I'm baffled.

Turning off the internet for today, folks.

I'll see myself out.

Orange goes well with fat rich meats and the thyme accentuates it. That's a nice take. But I risk the original oranges used would be bitter oranges, to give the dish an extra touch.

Try to roast some pork belly marinated in orange juice, white wine, garlic and bay leaves. Overnight and chilled. Then allow the meat to dry over a rack for thirty minutes and give it some coarse salt. Drizzle with a bit of olive oil. Low heat oven for two hours, then high heat to crisp the skin. Turn upside down midway. Bast regularly with the marinade. Slice thin, serve with finely choped onion, garlic, bell pepper and parsley, with orange zest added to it. In the fat that rendered, over high heat, sautée two chillies, add two or three sliced oranges and allow to brown at the edges. Sprinkle with thyme. Fresh bread and a strong red wine. Don't drive afterwards.

To quote a portuguese writer, very loosely: better food is served on a portuguese farm kitchen table than in the great dinning halls of Europe.

Yes, it is, and, yes, it is!