Social War Room Lounge Thread #325: PotWR Edition

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how do you get it to hold still long enough to put all that on it?
 
Far right coup in Germany and Russian backed coup in Romania both foiled earlier today.

I'm sure everything's okay right guys?

Surely weren't not already in WW3 and just in denial right?
 
Rational Poster said:
Far right coup in Germany and Russian backed coup in Romania both foiled earlier today.

I'm sure everything's okay right guys?

Surely weren't not already in WW3 and just in denial right?
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Russia doing a lot of cold war era stuff. The German one I found was a sentencing following trial. Still... the world is going nuts.
 
never ending osha violation bs....

a long with the never ending false accusations behind the scenes....


this should be fun
 
@Deorum

Republican Senator from Arizona tearing into Trump's (and liberals) budget and policy proposals.

Too heavy for a war room thread, lmao.

 
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Andy Capp said:
Dessert tonight was blueberry yogurt mousse. Let me know if you want the recipe. It's outstanding.
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Sounds yummy. I'd like it if it's not too complicated. I only make easy recipes.

shumai: No, I didn't put too much filling. I fucked up the mix texture because I forgot to squeeze the pork and shrimps. Major rookie mistake. I should have realized it it was too runny and added cornstarch. A person with good folding skills could have saved it, but not me.

I made umeboshi onigiri today. My wife and I hated it. I think my plums were just too damn salty (sounds dirty). We didn't even get a whiff of prunes. It was salt on top salt. I also made haddock onigiri.

I marinated the haddock for 30 minutes before cooking it. I then mixed the fish with oyster sauce overnight. These onigiri were quite good.

The last batch was done with the fish, kewpie and roasted king oyster mushrooms. It was amazing.

I'll never eat mayo again. Kewpie is a gift from the gods.
 
koquerelle said:
Sounds yummy. I'd like it if it's not too complicated. I only make easy recipes.

shumai: No, I didn't put too much filling. I fucked up the mix texture because I forgot to squeeze the pork and shrimps. Major rookie mistake. I should have realized it it was too runny and added cornstarch. A person with good folding skills could have saved it, but not me.

I made umeboshi onigiri today. My wife and I hated it. I think my plums were just too damn salty (sounds dirty). We didn't even get a whiff of prunes. It was salt on top salt. I also made haddock onigiri.

I marinated the haddock for 30 minutes before cooking it. I then mixed the fish with oyster sauce overnight. These onigiri were quite good.

The last batch was done with the fish, kewpie and roasted king oyster mushrooms. It was amazing.

I'll never eat mayo again. Kewpie is a gift from the gods.
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Sorry to hear about the umeboshi. I will bring it up with the missus because I really can't recall it being like that. Perhaps she treats it in some way before use. About the shumai, good to hear you didn't need my advice :P

And yeah, people who buy regular mayo have no idea what they're missing. Kewpie mayo is the fookin BOMB and I'll never go back, but I can't say I ever heard of it used in onigiri. The fish and mushroom combo sounds delicious though.
 
Andy Capp said:
Sorry to hear about the umeboshi. I will bring it up with the missus because I really can't recall it being like that. Perhaps she treats it in some way before use. About the shumai, good to hear you didn't need my advice :P

And yeah, people who buy regular mayo have no idea what they're missing. Kewpie mayo is the fookin BOMB and I'll never go back, but I can't say I ever heard of it used in onigiri. The fish and mushroom combo sounds delicious though.
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I've seen many onigiri recipes using mayo. I use kewpie and it makes a huge difference. You don't need much (I'd say half the recommended mayo). It makes the texture better and it's tastier.

I'm making my wife lobster onigiri and salmon onigiri Sunday. It's her birthday month so I do more than usual.
 
koquerelle said:
I've seen many onigiri recipes using mayo. I use kewpie and it makes a huge difference. You don't need much (I'd say half the recommended mayo). It makes the texture better and it's tastier.

I'm making my wife lobster onigiri and salmon onigiri Sunday. It's her birthday month so I do more than usual.
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The missus tells me she only uses about 1/4 of a plum in onigiri. That is the likely difference and why you found it too salty. From the ones you've described making it sounds like you're making quite large ones or ones that have a lot of filling compared to rice. Do as you like, of course, but we usually have them with other things rather than say, a full meal on its own. It's also somewhat likely your appetites are bigger than ours so this is just FWIW.
 
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