Read a comments thread on a post at Politico.
Protect Your Family From Societal Collapse
Chinese Peptide Synthesis
one and a half pounds shrimp in the shells
corn tortillas (we got ours here)
fuckeloade of garlic
one poblano pepper
half cup white wine
three fourths cup whole milk
pico di gallo (fresh made at Whole Foods: too lazy to make myself)
pineapple, mango, and jicama salsa (also fresh-made from Whole Foods)
spicy guacamole (also fresh-made from Whole Foods)
shredded red cabbage
Shell them and sautee in olive oil with salt and pepper until just barely done, and then remove from the pan.
Start the shells simmering in water to make broth.
Throw the garlic in the pan with black pepper, oregano, cumin, and coriander, and sautee until the garlic is nice and golden.
Throw in the poblano and continue to sautee until the pepper pieces are starting to soften.
Turn up the heat and deglaze with the white wine.
Reduce until the wine is pretty much gone.
Strain the shells out and add the shrimp broth, continuing to reduce on medium high.
Reduce by quite a bit.
Add the milk and continue to reduce, salting to taste.
When the sauce is nice and thick, throw in the shrimp to heat them back up and coat with the sauce. Then turn off the heat.
Warm the tortillas and get ready to make some fucken tacos!
Put some guac directly on the tortillas, followed by cabbage, shrimp, and then some of the pan sauce.
Finish with salsa or pico, queso fresco, and a squeeze of lime. EAT!
The motherfucker who works on Box Android and decided it was a good idea for the settings menu to “sproing” out and ease back instead of just smoothly opening. I fucken hate this motherfucker.
half pound rigatoni
fuckeloade of garlic
Brooklyn Wok Shoppe Chili Oil (has anchovies in it)
splash of dry white wine
fresh-ground black pepper
one large can crushed san marzanos
quarter cup heavy cream
Sautee garlic in oil and, when they are starting to soften, add a healthy dollop of chili oil, basil, oregano, and black pepper. Continue to sautee until the garlic is starting to turn golden.
Add the olives and capers, and continue to sautee until the olives are starting to shrink a bit.
Turn up the heat and deglaze with the wine.
Add the tomatoes and keep at a lively simmer for about twenty minutes or so, stirring occasionally and salting to taste near the end.
Add the cream when you throw the rigs into the salted boiling water and continue to cook on a low heat with stirring.
Sauce looks done.
When the rigs are very molto al dente, add some pasta water to the sauce, turn up the heat, throw in the rigs, and finish for about two minutes with gentle stirring.