Any other Ents here *not* hippies?

urbangeneticist · 2 years

I'm a standard engineer type. Work my 9-5, have three degrees, mortgage in the burbs, wife and kid (more to come). Definitely not a hippie like you describe.

borkborkbork · 2 years

Nope. I think life in prison would much more difficult to deal with than execution. Thus, I'd favor people being in prison for life without the possibility of parole for really awful shit and throw out the death penalty all together.

i_forgot · 2 years

Your point was moot. Ridiculous grammar and spelling in posts that happen to have very bad points are always relevant, though.

i_forgot · 2 years

People upvote and downvote because they disagree rather than because a comment doesn't contribute; we are swamped with pet pictures; every second post is a cry for attention rather than a submission of an interesting link. I hate to say it but I think we're not here because reddit is still good, we're here because we've nowhere else to go.

I disagree. I think you're just not subscribed to the good subreddits. Ignore the main reddit all together.

i_forgot · 2 years

r/your/you're/

detokaal · 2 years

The GOP is great at making up bullshit terms, attaching negative connotations to them, and running with it. It pisses me off to see this type of shit in /r/lib because I thought we were better than that.

detokaal · 2 years

Good argument. Because the mainstream thinks one way about an issue, that makes all other views obsolete. Right.

detokaal · 2 years

Downvoted for "Obamacare".

purerealm · 2 years

I've never run into hoisin sauce with animal products in it. From wikipedia :

Mandarin-style Hoisin sauce ingredients include water, sugar, soybeans, white distilled vinegar, rice, salt, wheat flour, garlic, red chili peppers, and several preservatives and coloring agents. Traditionally, Hoisin sauce is made using sweet potato. Despite the literal meaning of "seafood," Hoisin sauce does not contain fish.

purerealm · 2 years

Sweet/pungent/teriyaki-ish sesame crusted tofu with peppers.

To die for. Adapted from a similar recipe on vegandad. I've been making it for about a year every week for the family. Everyone I've made it for absolutely loves it (meat eaters included).

I typically serve this with white rice and the best goddamn broccoli recipe ever : http://www.amateurgourmet.com/2008/11/the_best_brocco.html

Ingredients

1 package extra firm tofu.
1/3-1/2 a cup sesame seeds.
1 can chopped pineapples, preferably not in syrup. Use about 1/2 the juice for the sauce, throw 1/2 of it away.
3-4 tbsp corn starch.
1 red pepper, cut into strips.
1 orange pepper, cut into strips.
2-4 Green onions (depends on how much you like them).
1 piece ginger (how large depends on how much you like ginger). Use at least a 1/2 inch x 1/2 inch block.
2-4 garlic cloves (again depending on your taste for garlic).
2-4 tbsp soy sauce. (depending on how thick you'd like the sauce)
2-4 tbsp hoisin sauce.
1/4-1/2 cup rice wine vinegar.
Brown sugar. I don't ever measure this, I just add until it tastes "right".
4 green onions, thinly sliced.

Directions

Cut green onions.
Mince garlic, ginger.
Cut peppers into strips about 1/4th inch thick by 1-2 inches long. Not too thin, not too thick.
Cut tofu into bite size chunks. Do not go out of your way to dry the tofu, the wetness will actually help with coating it in the next step.
Place sesame seeds in bowl, coat tofu with it. Add more seeds if you like. I typically use a ton of seeds here to make sure they get coated.
Add corn starch, coat tofu liberally. Add more than the recipie calls for if you like crunchier tofu.
Heat wok with oil of your choosing. Fry tofu until golden brown, let sit on plate with paper towels.
Add a bit more oil to wok, fry ginger and garlic. Be careful not to burn/brown it too much.
Add peppers, stir fry until they're almost cooked all the way through.
Add hoisin sauce, rice wine vinegar, soy sauce, pineapples, brown sugar. Taste sauce and add more sugar/liquids until it tastes good to you. Should be sweet but not too sweet. Give a good stir. Make sure to taste test at this point and adjust the amount of sauces/sugar here.
Add tofu and green onions. Cook for a max of 3 minutes, you do NOT want to lose the crunch on the tofu by overcooking it here.
Serve with white rice.

tach · 2 years

Having been vegetarian for a decade it's quite clear that you're talking out of your ass.

heyjune · 2 years

Zoey != Zooey.

patadeperro · 2 years

Need a shirt of this.

scoobeee · 2 years

So there's a somewhat long story as to why I've stopped development on my version.

Basically I was the first to step up and put some heavy time into a full-featured version of an imgur uploader for Android.

I was about to deploy when I noticed the following :

Someone (a redditor, mind you) had released an app to the Android marketplace under my application's name (I announced this in my original post on r/Android/). This app is now linked in r/Android/ without so much as a sneeze to the person who originally started this whole thing (me).
It would be utterly confusing to have two imgur apps up there at one time, and I didn't want to confuse the community. Furthermore, I didn't want to try to convince the guy who deployed under my app's name that he should take his app off the market and let me release mine under the original name.

I got a bit pissy about all of this and thought that possibly someone took a bit of my source (it's still open source) and released it without my knowledge would be pretty shitty if that's how it went down.

It's a shame that the current released application has way less features than my app (multi threaded/upload batch images/saves images submitted for "sharing" later/etc), but that's how it goes I suppose. I'd be more than happy to fix a few bugs that need attention and release it if I could get in contact with the person who used my namespace. I feel like I've been a bit screwed here, so I'm not going to extend the olive branch.

Anyway - </rant>. Hope this gets sorted out, I hate to have stale code doing nobody any good.

Edit : Clarity.

fuzzo · 2 years

I seriously doubt it.

fuzzo · 2 years

Is there anything this device can do?

clairmontster · 2 years

You can saute with sesame oil? I've never tried it.

I usually stir-fry with a 1/2 1/2 mix of vegetable oil and sesame without problems. Heat all the way up high, straight cranking.

Also, do you think the firmness of the tofu matters when using corn starch? We always use extra firm, but now that I think of crunchy tofu I get at restaurants, it always seems rather soft.

I've always used extra-firm and haven't had a problem. The softer stuff comes apart easier when frying.

Thanks, by the way :)

No worries, let me know how it works out :D.

clairmontster · 2 years

Note : this is also not so much a traditional sweet and sour sauce. It's somewhere between teriyaki and sweet and sour. Very good none the less.

clairmontster · 2 years

Another asked for it, reposting the reply to him :

http://www.reddit.com/r/veg/comments/b936c/dear_veggit_im_trying_to_pick_up_on_a_96/c0lnplo

clairmontster · 2 years

Repost of one of my old comments with the recipe.

Sure. Adapted from a similar recipe on vegandad. This is a winner, I've been making it for about a year every week for the family. Everyone I've made it for absolutely loves it (meat eaters included).

I typically serve this with white rice and the best goddamn broccoli recipe ever : http://www.amateurgourmet.com/2008/11/the_best_brocco.html

Ingredients

1 package extra firm tofu.
1/3-1/2 a cup sesame seeds.
1 can chopped pineapples, preferably not in syrup. Use about 1/2 the juice for the sauce, throw 1/2 of it away.
3-4 tbsp corn starch.
1 red pepper, cut into strips.
1 orange pepper, cut into strips.
2-4 Green onions (depends on how much you like them).
1 piece ginger (how large depends on how much you like ginger). Use at least a 1/2 inch x 1/2 inch block.
2-4 garlic cloves (again depending on your taste for garlic).
2-4 tbsp soy sauce. (depending on how thick you'd like the sauce)
2-4 tbsp hoisin sauce.
1/4-1/2 cup rice wine vinegar.
Brown sugar. I don't ever measure this, I just add until it tastes "right".
4 green onions, thinly sliced.

Directions

Cut green onions.
Mince garlic, ginger.
Cut peppers into strips about 1/4th inch thick by 1-2 inches long. Not too thin, not too thick.
Cut tofu into bite size chunks. Do not go out of your way to dry the tofu, the wetness will actually help with coating it in the next step.
Place sesame seeds in bowl, coat tofu with it. Add more seeds if you like. I typically use a ton of seeds here to make sure they get coated.
Add corn starch, coat tofu liberally. Add more than the recipie calls for if you like crunchier tofu.
Heat wok with oil of your choosing. Fry tofu until golden brown, let sit on plate with paper towels.
Add a bit more oil to wok, fry ginger and garlic. Be careful not to burn/brown it too much.
Add peppers, stir fry until they're almost cooked all the way through.
Add hoisin sauce, rice wine vinegar, soy sauce, pineapples, brown sugar. Taste sauce and add more sugar/liquids until it tastes good to you. Should be sweet but not too sweet. Give a good stir. Make sure to taste test at this point and adjust the amount of sauces/sugar here.
Add tofu and green onions. Cook for a max of 3 minutes, you do NOT want to lose the crunch on the tofu by overcooking it here.
Serve with white rice.

clairmontster · 2 years

So when using corn starch, I NEVER try to dry out the tofu. The excess liquid helps with keeping the corn starch on.

What I'd suggest is using a large amount of corn starch until you've got it down. When you're used to it, you can use less corn starch and still get the crunch.

I just use a pretty standard wok and either vegetable oil or sesame oil, either way. Works great.

If you need any other tips, please let me know. Took me a while to get this down as well.

adambeta · 2 years

If you like slow, buggy, piece of crap media players - sure. Library management is garbage, performance is garbage, and so on.

adambeta · 2 years

iTunes for all platforms: It's 2010! Why are still you such a piece of friggin' crap?

FTFY.

clairmontster · 2 years

I've got a fantastic sweet-and-sour sesame crusted tofu recipe if you like. Very easy and delicious.

To those with problems cooking tofu here - the key to getting it crunchy is coating it in a bit of corn starch prior to frying. Gives it a great crunch :D.

Edit : Clarity.

BrendanTheNavigator · 2 years

Fair enough.

nathansu

TROPHY CASE

nathansu

TROPHY CASE

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