I don’t have an only fans or anything, I just like showing off 💜

  • 13 Posts
  • 63 Comments
Joined 1 year ago
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Cake day: June 22nd, 2023

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  • First of all, this is a circlejerk. Second of all, I completely agree. Doing something bad occasionally is totally justified by doing that bad thing less than other people, that makes it okay.

    Say, you should come on by my new restaurant! Pancakes’ House of Babies. We serve prime cuts of infant, but only ethically harvested babies from unobservant parents. It’s healthy meat and darn delicious! Vote with your taste™, come on by!






  • Sure! This came courtesy of a friend of mine

    For the pickled cabbage /

    3 cups finely shredded red cabbage

    ½ a cucumber, seeds scraped out, sliced thinly

    a handful of fresh mint leaves, chopped

    1/4 cup rice vinegar

    1 tbsp toasted sesame oil

    salt

    1 tbsp sesame seeds

    For the mouth-numbing chile oil/

    2 tbsp Sichuan peppercorns

    1/4 cup chile flakes

    1/3 cup canola oil

    4 cloves of garlic, finely chopped

    1 tsp sugar

    For the noodles/

    1/4 cup crunchy peanut butter (I used creamy here)

    1/4 cup toasted sesame oil

    14 oz whole wheat noodles

    To make the pickled cabbage, put the cabbage, cucumber, and mint into a bowl, add the vinegar, sesame oil, and a pinch of salt. and mix with your hands. Scatter with the sesame seeds and leave to one side.

    In a blender or spice grinder, blitz the peppercorns and chile flakes to a rough powder. Heat the canola oil in a small saucepan over a medium flame, then add the garlic and let it sizzle for a minute or two, until it turns a pale gold. Stir in the sugar, ½ teaspoon of salt, and the ground peppercorn and chile mixture, and take off the heat.

    For the noodles, mix the peanut butter and sesame oil in a bowl with 1/3 teaspoon of salt. Cook the noodles according to the package instructions, then drain, rinse under cold water, and drain again. Put the noodles into a bowl, and add the peanut mixture and 2 table- spoons of chile oil. Toss with your hands, making sure all the noodles are well coated, then season to taste.

    To serve, lift the noodles on to a platter (or into four shallow bowls), top with the sharp crunchy cabbage, then add a drizzle of chile oil, depending on your threshold for mouth-numbing heat.