A PUA, living the dream. And by “living the dream” I mean “being a dick.”

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.

http://2.bp.blogspot.com/-Aj9tQcP8Sgg/TlSDq_hX3KI/AAAAAAAAEhQ/VfHv9oag1MI/s1600/Japanese+beef+curry+and+beef+stew+029-1.jpg

@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.

LOL at the idea that the Brandon/Ashely sex tape would be profitable enough to be worth a lawsuit.

Until feminist jurisprudence became the norm, the rate of unfounded rape accusations was far higher, somewhere between 60 and 80%.

Cite please XD

Brandon, you’re so full of it.

You know, a reasonable person would have just admitted that he didn’t think about verifying consent in an open an honest fashion after reading the advice for clandestine recording of a sexual encounter. A logical person, ostensibly interested in keeping himself from being charged with a crime would recognize that committing a crime, unnecessarily, wouldn’t be the best way to do that.

A person with anything remotely like a conscience (forget about empathy for a second) understands that you are in fact violating a person by recording them having sex without asking them if it’s okay. Regardless of your motives. Regardless of whether or not you personally consider it a violation, or say -and you’re lying by the way- that you wouldn’t care if it was done to you. If you record a person, without their consent, having sex and it was discovered you would be arrested and put in jail and labelled a sex offender. How does that jibe with your whole “protecting your freedom and livelihood: spiel. Bullshit comparisons to weed smoking are a pathetic dodge.

What’s really hilarious though, is that in any other discussion you keep insisting that if a woman: 1) doesn’t want sex early enough in a relationship, 2) insists on commitment, 3) stops wanting sex within a relationship, or 4) isn’t good enough in bed you’re audi-5000. Plenty of fish in the sea. Moving right along. But you know this isn’t true. If you really believed this and/or were capable of behaving with such indifference to women and sex -and were as successful with women as you claim this aloofness has made you- then telling a woman that you wanted some sort of objective verification of her consent wouldn’t be a problem.

She’d either agree or disagree and, hey, no skin of your sac, right? Right?

Other than your desire to keep arguing the point for the sake of arguing, what you won’t admit is that if this ever happened (or did happen as I suspect) the reason you wouldn’t be honest with a woman is that you know in your heart of heart’s that those panties would be back on faster than you can back pedal, move goal posts, and dodge a question. You know that you can’t reliably count on having enthusiastic partners for casual sex and you’re certain that if your were honest about your concerns, the woman in question would just skip it.

You’d rather commit a crime and violate a woman then risk not getting your dick wet. On a fundamental level, you aren’t really any different than the guy who rapes the passed girl because he’s sure she won’t remember it and they were making out five minutes before she lost consciousness. I know everyone points out your childish narcissism and lack of critical thinking skills a lot on these threads.

But you’re also kind of a piece of shit.

Why did you change the topic, Brandon? You distributing the sex tape is something quite different from the situation we were talking about — which was where a sex partner (Ashley, hypothetically) surreptitiously records you during sex and the tape is released without your knowledge or consent, either to the public or to the police.

Also, I’m not sure what Ashley’s attractiveness has to do with this particular topic.

But, you know, other than that, good job!

Anyhoo, meatballs done Middle East style in a simple tomato sauce served with couscous is another of my favorite fall/winter meals. And Orangette has a recipe for turkey meatballs with golden raisins and pine nuts that’s absolutely addictive.