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Gender: Male
Hometown: Ottawa, Ontario
Home country: Canada
Current location: Toronto, Ontario
Member since: Wed Oct 29, 2008, 03:34 PM
Number of posts: 3,021

Journal Archives

Tuna Salad recipe this week!

Since we're doing salads and picnic things as the summer winds down, we thought we'd do a recipe for tuna salad, as well! Looks like we're getting lots of mileage out of that boiled eggs video!

Again, as with many of our recipes, there is tons of space for customization in this one. If you like different herbs (dill is a great choice), change up the herbs. If you don't like boiled egg in there, leave it out! If you prefer bread and butter pickles to sour kosher dills, then switch it up! Lots you can do to change the profile. We change it up pretty frequently from iteration to iteration, just to keep things interesting.

You can also use your homemade mayo in this recipe (which we also have a video for!).

Homemade hamburgers

Pretty easy basic burger patty recipe this week! Too many cooks try to do too much with the patty and it comes ou strangely flavoured or overworked and tough. The patty should be simple and basic and let all of the other ingredients on your burger sing!

Cracked: President Donald Trump's White Supremacist Problem Is Deeper Than You Think

Cody Johnson's frustration with all of the situations is all of us.

Bannon Said to Be Planning His Return to Breitbart News

Source: NY Times

Stephen K. Bannon, who left his post on Friday as President Trump’s chief strategist, has told associates in recent days that he plans to return to Breitbart News, the provocative right-wing website that propelled him to national fame, according to two people with knowledge of his plans.

Mr. Bannon’s tenure as chairman of Breitbart coincided with the site’s move to the epicenter of the nationalist brand of right-wing conservatism that swept Mr. Trump into office last year. His return to the site — which one of the people described as happening sooner rather than later — is likely to reinvigorate Breitbart’s role as a gathering spot for Mr. Trump’s most ardent populist supporters.

A provocateur who relished creating controversy, Mr. Bannon started his White House tenure in January by declaring the news media “the opposition party,” and telling the press to “keep its mouth shut and just listen for a while.” His bracing attacks on mainstream journalists remain a defining facet of the Trump administration.

“He will use Breitbart as a battering ram,” said Ben Shapiro, a former Breitbart editor who resigned in part because of disagreements with Mr. Bannon’s leadership of the site. “Steve and subtlety have never shaken hands.”

Read more: https://www.nytimes.com/2017/08/18/business/media/bannon-said-to-be-planning-his-return-to-breitbart-news.html?mcubz=0

So Bannon, newly legitimized by having held a political position within the White House, will be rejoining Breitbart with the backing of the wealthy Mercer family. So, Breitbart will continue to host its little personal war against "Globalists" which is their code word for Jews, while at the same time, Bannon says:


Slightly Southern-style Potato Salad Recipe

Going along with our grilling and summery food theme, we've done a video on our recipe for potato salad! We've seen a few recipes for this show up here and there. There are probably as many recipes for potato salad as there are households! Everyone does it a little differently, and of course there's lots of room for customization in this recipe.

We like to use the waxier potatoes for this, because we like nice firm chunks of potato in our potato salad, as opposed to using the starchy ones that sort of melt and crumble into what I'd consider a more deli-style potato salad. We just really prefer the texture. Also, we love the red skinned potatoes because they add a bit of colour to the final product. It looks great against the fresh green herbs and the yellow egg yolks.

(and we realize that adding boiled eggs to potato salad is controversial, but we love it!)

Elizabeth Warren Gives Trump's "Nightmare" Speech

Love love love Elizabeth Warren. She's a strong fighter, she's a good speaker. In this time when Trump's speech is being replayed endlessly and picked apart and all the shit he's flung examined, let's take a moment and listen to Warren tear apart the phony right-wing narrative. Refreshing!

The time has come to strike "alt-right" from our vocabularies.

The term alt-right is a marketing term to make the loose association of white nationalists, white supremacists, racsists, and neo-nazis more palatable. They wear it as a badge of honour because it doesn't actually include any of those terms, so they can use it in polite company. It softens their image to people who don't know about their actual ideologies. It's convenient to type, it's easier to say, and it hides their true motivations behind a term that they can readily use in public without fear of reprisal.

So, it's time to stop using it. When we're referring to white nationalists, white supremacists, racists, and neo-nazis, we need to start calling them white nationalists, white supremacists, racists, and neo-nazis. Don't let them disguise themselves behind a buzz word as banal as "alt-right." Richard Spencer and the Brietbart set can own their movement with all of their ideologies spelled out. Breitbart isn't alt-right, it's white nationalist, white supremacist, racist, and neo-nazi.

Time to strike it from our vocabularies.

Reliable hard-boiled eggs

We did a very simple recipe (more of a technique) this week. We've got a couple of summery recipes coming up that use hard boiled eggs, so we figured we'd show our method! Please ignore the part where the video gets a little jerky just as we're shocking the eggs. The video I took got corrupted somehow, and I had to repair it, which left it a little strange. But still, this technique is very reliable for good hard boiled eggs that aren't over-cooked and chalky!

Vinaigrette-style Coleslaw recipe

So, in keeping with our summery cooking theme, this week we're doing a vinaigrette style coleslaw. A classic side dish for burgers and other grilled meats, and a great picnic food, too! Now, this isn't one you can make in front of your guests, you really need to put it together and let it sit in the fridge for anywhere from 4 to 24 hours before serving, to let the flavours come together and the salt to pull out some of the liquid from the veggies.

This is super basic and you're welcome to spice it up however you like! Chili flakes for heat, or dried herbs like oregano or basil will add new character to this recipe. If you want a little bit of heat you can also add one or two very finely sliced Thai Bird chiles or some Serrano peppers, too.

We're planning on doing the creamier mayo-style coleslaw in a future video, with a different type of cabbage. Chef Caleb feels like the napa cabbage we used for this recipe is a little too delicate for the mayo-based dressing!

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