You praise the Ozy, Holly, Molly and all the rest of the slutdom blogs, not me.

The pictures on the Molly blog are the worst.

@Dracula: Coercion? Hardly.

Dear Dracula, we hear this argument now the 15.000th time.

“The pictures on the Molly blog are the worst.”

Now I’m curious… was it the oiled up bears, the earrings shaped like cute guys, or my bruises that freaked you out?

Sympathy is not rationally explainable but if I hear jokes like “boo fucking hoo Simon is not allowed to rape”… what sympathy do you expect?

So … excuse me if my memory is off, but from what I remember, the conversation went like this:

Simon: Drunk women shouldn’t expect others to accommodate them.

Everyone else: Really? Even in this specific context, where “accommodate” clearly means “not rape”? How hard is it not to rape drunk women, Simon?

I’m not really sure that people were joking that you weren’t “allowed to rape,” exactly.

I don’t know what’s wrong with them, I think it’s a kind of fetish to imagine that every men desperately wants to f*ck them, but haha! isn’t allowed.

I think they were reacting to your assertion that not raping someone unable to protect themselves is an accommodation.

Also, you’re totally conflating two very different things. (1) People desperately wanting to fuck [whoever]. I mean, yeah … whatever. I don’t remember anyone implying that they think this, but OK. This is thing one. A delusion of universal desirability. Compared with (2) people asserting sexual autonomy. Choosing sexual partners. Being able to consent or not consent. Calling it rape when no consent was given. Indeed, people are allowed to say, “That’s not allowed.” You get that, right?

Yes it’s wrong to rape drunk women and I’m sorry if anybody was offended because I said something else. But why isn’t drinking to the point of not being oneself not also seen as simply wrong, too?

I accept your apology. However, drinking and passing out/falling asleep/sobering up in the meantime isn’t “simply wrong” in the same way that raping someone is, because no one else is hurt. Maybe if it’s a habitual thing, one would have concerns for the drinker’s health and see self-harm as a wrong. If the drinker does things while drunk that harm other people, that would wrong too — but you’d have to look at the situation. And, for what it’s worth, the harms would be wrong; the drinking itself would be … I dunno, morally ambiguous? Perhaps it’s wrong, if you knew that drinking made you do these awful, hurtful things, and still you continued to drink and behave awfully and hurtful. But it’s more of a totality of the circumstances thing.

Rape = always wrong

Drinking = Need more facts

That 2 to 8 percent is rape claims classified as “unfounded.” What does that mean? According to Wikipedia, a lot of things:

FBI reports consistently put the number of “unfounded” rape accusations around 8%. The average rate of unfounded reports for Index crimes is 2%.[8] However, “unfounded” is not synonymous with false allegation[9] and as Bruce Gross of the Forensic Examiner explains,

This statistic is almost meaningless, as many of the jurisdictions from which the FBI collects data on crime use different definitions of, or criteria for, “unfounded.” That is, a report of rape might be classified as unfounded (rather than as forcible rape) if the alleged victim did not try to fight off the suspect, if the alleged perpetrator did not use physical force or a weapon of some sort, if the alleged victim did not sustain any physical injuries, or if the alleged victim and the accused had a prior sexual relationship. Similarly, a report might be deemed unfounded if there is no physical evidence or too many inconsistencies between the accuser’s statement and what evidence does exist. As such, although some unfounded cases of rape may be false or fabricated, not all unfounded cases are false.[10]

In some cities the unfounded rate is suspiciously high:

http://articles.baltimoresun.com/2010-06-28/news/bs-ed-baltimore-rape-statistics-20100628_1_number-of-rape-cases-sexual-assaults-victims

Worse, police reports obtained by The Sun and reviewed by Mr. Fenton show a disturbing pattern in which detectives aggressively question those who say they have been sexually assaulted, a process that, intentionally or not, gives victims the impression that the focus of the investigation is to prove that the victim is lying, not to catch and prosecute the attacker. Faced with those circumstances, and the certainty that persisting would only mean more pain, many women simply drop the matter.

The result is that Baltimore has a higher rate of unfounded complaints — by far — than nearly any other city in the nation. Baltimore is one of only a handful of cities in the nation with more homicides than rapes, and the number of rape cases here has, for reasons no one can explain, dropped nearly 80 percent since 1992, a period in which rape cases declined by 8 percent nationally. Meanwhile, the proportion of rape reports deemed unfounded has increased fivefold since the late 1990s.

Didn’t nugganu already tell us this story? I see that he’s since elaborated it, but still, given how unimpressed we were last time I’m not sure why he thinks we’ll be all OMG YOU ARE SO COOL this time.

Brussel Sprouts were clearly created by Satan as a way of making people feel like they’re eating boiled socks, while telling themselves that it’s “healthy”.

Also, Simon, I’m curious as to why “feel sympathy for people because of whatever is making them feel the need to drink themselves into oblivion” isn’t an option. I’m not at all sure why blaming them or being angry with them or generally nurturing unpleasant feelings towards them is necessary.

(Unless they just puked on your shoes, in which case temporary irritation is acceptable, but wanting to “abandon them to their fate” of being raped is really not.)

Brussel sprouts storytime!

A friend of mine at around age 9 skeeved her mom out enough that she never again served her kids brussel sprouts. The one liner that did it?

“Hey look! Fetal cabbage patch kids!”

(that’s all I have, I’ve read the whole thread and everything I’d want to say others have said more often and better…)

Maybe I think the gashes could do with some heartbreak for a change. It might build some character.

Oh, I get it. MRAL skeeved out another woman RL, and he’s trying to take it out on us.

Fat chance, the wimminz can go eat a dildo.

Simon: So did he force feed her with alcohol or what? How can that be a calculated injury?

The fuck?

Hrmn… she’s been drinking, her defenses will be down, I can convince her to do things she would otherwise refuse to do.

I’ll take advantage of that.

You don’t think that’s calculating?

So if I see someone ice skating, and they fall, and I come up and steal their wallet; because they are injured and can’t chase me… that’s not a calculated injury.

I have sex with someone, they fall asleep and I grab their keys and steal their car… that’s not a calculated injury.

What you are advocating is a “might makes right”, argument. A variation on the idea that, “what isn’t nailed down is mine, and if I can pry it up it wasn’t nailed down.”

I pan roast brussel sprouts in a cast iron skillet with olive oil and salt and fresh ground black pepper. I sear them and lower the flame to let them cook through. Sometimes I’ll make a brown butter sauce for them in the winter. Or I’ll hash them and cook them with lemon juice and poppy seeds. Or roast them in the oven. I like them flavored with bacon but, really, they’re just one of my favorite vegetables. They’re also great roasted and then tossed with a little fig balsamic.

I made quiche today, because I have been craving it for days. Onions, red pepper, ham, cheddar cheese… mmm.

I roast butternut squash until it’s caramelized and then a pour a vinaigrette made from lime and chilies over it while it’s still hot. Fantastic.

…

Ok, yeah, this thread is getting more skeevy and idiotic by the minute. Can we PLEASE stay off topic and ramble about what we cook/want to cook? PLEASE?!

I have an idea in my head for cupcakes recently: Honey cupcakes with Peanut Butter Frosting…is that a good idea, or not, because I thinking of making cupcakes this week or some other time.

Oooh, cooks! Does anyone know how to make mashed beets? Someone made them for me once, and they were fantastic. I feel like the recipe was more intense than “boil beets, then mash”, but I can’t find anything that looks right.

@oldfeminist
“In some cities the unfounded rate is suspiciously high:”

http://articles.baltimoresun.com/2010-06-28/news/bs-ed-baltimore-rape-statistics-20100628_1_number-of-rape-cases-sexual-assaults-victims

Until feminist jurisprudence became the norm, the rate of unfounded rape accusations was far higher, somewhere between 60 and 80%. Feminists, operating from leftist centers, most notably california, changed the definition of rape to mean almost anything. Enacted police training, (primary aggressor and other similar police training laws). From acedemia centers they launched various propaganda campaigns, (she fears you, take back the night, slutwalk, women don’t lie about rape).

This can clearly be seen from the article oldfeminist cited. The unfounded rate was suspiciously high. Why would feminists be infuriated about actual rapes being neglegible? The feminist article is the propaganda, (a shaming tactic). The police investigations will be scrutinized, as the article stated and a new standard for determining rape will be implemented. Convictions of innocent men will now be expected to boost the numbers and portray men as violent.

As Holly has so clearly demonstrated in her own blog, feminists standard modis opperandi is, incarcerate all men on a womans word and let God sort out the innocent.

As long as we’re sharing recipes, there’s one super simple one I think everyone should try at some point in their lifetime: Matzo balls!

Mix up a half cup of matzo meal, two eggs, two teaspoons water, two tablespoons oil, and a little bit of salt and let it sit in the fridge for fifteen minutes. Bring a big pot of chicken broth to a boil. Take the matzo-ball-stuff out of the fridge and roll it into balls about an inch across. (Make them smaller than the size you want to eat; they get bigger as they cook.) Drop them into the broth and continue cooking for about 15 minutes.

You can make it into a fancy chicken soup with veggies and meat, or you can just eat them in plain broth; either way, it’s the most unimaginably delicious soup I know.

Shun those who make one big matzo ball instead of a lot of little ones, for they are heathens and savages.

“Shun those who make one big matzo ball instead of a lot of little ones, for they are heathens and savages.”

Please don’t hate my big balls…

Redlocker: I used to love peanut butter and honey sandwiches. I feel like honey cupcakes with peanut butter frosting would be kinda the same idea. Post and let us know how they turn out! They sound delicious.

Love beets. Random: I’ve never had mashed beets, but my favorite beets are the kind they serve at the Ethiopian restaurant near me. They’re like, imperfectly minced, and I think there’s oil, ginger, garlic, onion, and maybe a little lemon? Super good!

Nobinayamu: That pork dinner sounds fantastic. I want to see if I can get my boyfriend to re-create it …

God, I love matzo ball soup. I should make some this weekend. Bostonian, you rock. Pecunium, the carbonnade sounds terrific. Have you ever made carne adovoda? Very similar process, but you marinate the beef first in a mixture of onion, garlic, vinegar, olive oil and really good chili powder. I add a little chocolate. Toss the marinade, brown the beef in small batches, put it all in a slow cooker cover with stock and let simmer all day.

I serve it with fried eggs, warmed corn tortillas and beer. And a green salad.

“Also, if you sprinkle the cupcakes with mead, it can be even nicer.”

Bostonian, my baking life will never be the same.

Right now kabocha is cheap, so I’ve been cooking with it even more than usual. It goes into stir fries, it goes into Thai red curry, it goes into casseroles. I think I like it best cooked really simply though, with onions, garlic, soy sauce, rice wine, rice vinegar, and shiso. Add some rice and you have a perfect fall meal (cheap, filling, and very very healthy).

@Bee
” Milkslave, are you freaking serious? Then why did I just read a case where a young woman, bicycling along a deserted road, stopped and talked to a man briefly and was about to leave when he said, “I don’t want to have to hurt you,” and then picked her up (he was a foot taller and outweighed her by about 80 pounds) and took her to the woods, where he raped her repeatedly — and he was acquitted of all charges because she didn’t fight back enough.”

You read a story and threw your support 100% behind what the story told you. Incarcerate all men on third hand information from an article you read about a womans word and let God sort out the innocent. Feminist jurisprudence.

One of my classes right now is a thing where we meet at my professor’s house every Monday night and take turns cooking pasta. But we have one person who keeps semi-kosher and one vegetarian. I was thinking of making Thai peanut noodles, but the vegetarian refused to eat fish (fish sauce). What should I do that is tasty, meat-free, and scales up for twelve? HELP ME INTERNET

You read a story and threw your support 100% behind what the story told you. Incarcerate all men on third hand information from an article you read about a womans word and let God sort out the innocent. Feminist jurisprudence.

Well actually, I read a court opinion based on first-hand testimony, and feminist jurisprudence led to the male rapist being acquitted. Other than that, though, good job.

My favorite cold weather pork recipe, I do one thing differently from this recipe, and that is to grill the tomatillos and onions and garlic over charcoal, and brown the pork over a charcoal fire too.

Chile Verde Recipe

Cook time: 3 hours

Ingredients

1 1/2 pounds tomatillos
5 garlic cloves, not peeled
2 jalapenos, seeds and ribs removed, chopped
2 Anaheim or Poblano chiles (optional)
1 bunch cilantro leaves, cleaned and chopped

3 1/2 to 4 pounds pork shoulder (also called pork butt), trimmed of excess fat and cut into 1 to 2-inch cubes
Salt
Freshly ground black pepper
Olive oil
2 yellow onions, chopped
3 garlic cloves, peeled and finely chopped
2 Tbsp of chopped fresh oregano or 1 Tbsp of dried oregano
2 1/2 cups chicken stock
Pinch of ground cloves

Method

1 Remove papery husks from tomatillos and rinse well. Cut in half and place cut side down, along with 5 unpeeled garlic cloves, on a foil-lined baking sheet. Place under a broiler for about 5-7 minutes to lightly blacken the skin. Remove from oven, let cool enough to handle.

If you want the additional flavor of chiles other than jalapenos, you can add a couple Anaheim or poblano chiles. Either use canned green chiles or roast fresh chilies over a gas flame or under the broiler until blackened all around. Let cool in a bag, remove the skin, seeds, and stem.

chile-verde-5.jpg chile-verde-6.jpg

2 Place tomatillos, skins included, into blender. Remove the now roasted garlic cloves from their skins, add them to the blender. Add chopped Jalapeño peppers, other chilies (if you are using them), and cilantro to the blender. Pulse until all ingredients are finely chopped and mixed.

3 Season the pork cubes generously with salt and pepper. Heat olive oil in a large, heavy-bottomed skillet over medium high heat and brown pork chunks well on all sides. Work in batches so that the pork is not crowded in the pan and has a better chance to brown well. Using a slotted spoon or tongs, lift pork out of pan and place in bowl, set aside.

4 Pour off excess fat, anything beyond a tablespoon, and place the onions and garlic in the same skillet and cook, stirring occasionally until limp, about 5 minutes. If your skillet is large enough to cook the entire batch of chile verde, with the sauce and meat, then add the pork back to the pan. If not, get a large soup pot and add the onion mixture and the pork to it. Add the oregano to the pan. Add the tomatillo chile verde sauce to the pork and onions. Add the chicken stock (enough to cover the meat). Add a pinch of ground cloves. Add a little salt and pepper. (Not too much as the chile verde will continue to cook down and concentrate a bit.)

5 Bring to a boil and reduce to a slight simmer. Cook for 2-3 hours uncovered or until the pork is fork tender.

Adjust the seasoning to taste with salt and pepper. Serve with Spanish rice and warmed flour tortillas or freshly made corn tortillas.

Yield: Serves 8.

Voip – You can get vegetarian fish sauce in some Asian groceries; I think it’s made from mushrooms.

Bee, that sounds amazing. I miss Ethiopian food since moving out to the wild, wild West. I shouldn’t complain; we have decent Thai and Indian, but you end up missing what you can’t get.

Bostonian, I love you for the chile verde recipe. I love the stuff, have never tried to cook it.

Also, my favorite beef stew recipe (acquired from a friend from Osaka in Japan, who got it from his mother). I’ve had lots of different beef stews all over the world, but this one is the best comfort food on a cold day (in my opinion).

Nikujaga

1 pound of beef, cut into chunks
1 pound of potatoes, cut into chunks
about a cup of sake
about a cup of soy sauce
a couple of tablespoons of mirin
a couple of tablespoons of sesame oil
lots and lots of onions, sliced very thin
minced garlic, to taste
beef stock

Slowly cook onions until they turn transparent – be careful not to burn them. When they’re done add garlic and cook until it’s fragrant, but not really browned. Add beef and cook until browned. Add soy sauce, sake, and mirin and stir for a few minutes. Add beef stock and simmer until the beef is tender (how long depends on how big your chunks are). When the beef is tender add potatoes, turn up the heat, and cook until the potatoes are tender. Serve over steamed rice.

You can also add carrots,when you add the potatoes (not traditional, but tasty!) but if you do then leave out the mirin or the resulting dish will too sweet. You can also add more or less sake and soy sauce depending on how strong you want the dish to taste, but they should always be in equal amounts.

It should come out looking like this.

@Cassandra: To answer your question…I don’t really care.

@Cassandra: As long as it doesn’t make it out in public, I don’t care. And if she did, I would take her to court for half the profit.