America's Scrambled Politics

I agree with you that the bigger/smaller government arguments miss the point. But I wouldn't say getting the necessary amount of people. Instead: the right man/people.

@InfiniteMushroom: Today I am making mayonaise. Ingredients 2 egg yolks 1 tbsp Dijon mustard 250ml sunflower oil 2 tsp white wine vinegar or lemon juice Method STEP 1 Tip the egg yolks and mustard into a bowl, season with salt and pepper and whisk together until completely combined. Whisking constantly, add a small drop of oil and whisk until completely combined, then add another drop and continue a drop at a time until the yolks and oil combine and start to thicken. Once you’re confident the oil and eggs are coming together you can add the oil a bit more at a time, but be patient, as adding the oil too quickly will cause the mayonnaise to split and curdle. STEP 2 Once all the oil has been whisked into the eggs and you have a thick, spoonable mayonnaise, whisk in the vinegar or lemon juice and season to taste. Will keep in the fridge for two days. Our Most Popular Alternative Basic cookies RECIPE TIPS USE AS A BASE TO MAKE OTHER SAUCES Mayonnaise is a basic cold sauce which can be used as a base to make lots of other sauces. For tartare sauce, stir finely chopped gherkins and parsley through the mayonnaise. For prawn cocktail (Marie Rose) sauce, stir in 1 tbsp tomato ketchup and a splash of Worcestershire sauce. For aïoli (garlic mayonnaise), make the mayonnaise with olive oil instead of sunflower oil and stir in two crushed garlic cloves at the end.

@InfiniteMushroom: 1001 ways to cook frozen stir fry vegetables.... Boil briefly and then let cool and serve up as vegetable salad... Yummy.

@InfiniteMushroom: JUst getting a basic mayo recipie and then adding variants to it = tartare sauce, thousand island dressing, etc., etc., etc..

Customize Your Mayo Because of its neutral flavor, basic homemade mayonnaise is a great base for making many different flavored mayonnaises. Here are a few ideas to get you started: Garlic Aioli: Add finely minced garlic and an optional dab of Dijon mustard. Tarragon Aioli: Add minced garlic and fresh tarragon. Sriracha Aioli: Add sriracha and lime juice. Remoulade: Add cornichons, fresh dill, capers, lemon juice, Dijon mustard, galic, and cayenne pepper. Lime Mayo: Add minced red onion, garlic, and lime juice. Chipotle Mayo: Add chipotle chilies and adobo sauce. Vegan Mayo: Blend soy milk, apple cider vinegar, Dijon mustard, salt, and sunflower oil.

@InfiniteMushroom: Well it's piss easy to make... and I don't fuck around with ONLY the yolks, I toss the whole egg in... makes no fucking difference.

@InfiniteMushroom: https://www.allrecipes.com/art....icle/making-mayonnai ------ https://www.food.com/recipe/be....st-ever-homemade-may ------- https://www.bbcgoodfood.com/re....cipes/basic-mayonnai ----- It's pretty easy - make up half a liter at a time, and store it in a COLD fridge... OF if you have a stick blender, you can make up a few cups at a time...

What an odd week, I have met Solo Man - who didn't know about Goatse, and you, who has never made mayonaise.... The Goatse Link Prank "Hey see my furry Kittens" - and it goes here. http://goatse.ru/hello.jpg

@InfiniteMushroom: How good it is depends on who makes it and supplies the store, and how the person does it DIY..... I have had store bought mayo that is pretty fucking good and I have had store bought mayo that tastes like oily white acrylic house paint.

@InfiniteMushroom: The thing is that it's pretty fucking easy to make it and to make it really good.... Some people like it a bit runny and some people like it thick, and some people like to add different things, some people like a dash of HOT english mustard and some people like a little french mustard.... Some people like FRESH lemon juice, and some people are OK with bottled reconstituted lemon juice.... There is no inherently right or wrong way to make it - just better ways and worse ways...

@InfiniteMushroom: BUT I am OK with eating the same type of mixed frozen vegetables for a week, provided that I can add chillie one day, some mayo another, bacon another, boiled eggs another etc....

@InfiniteMushroom: Dude! _ have a 3 or 4 liter bottle of oil, 4 x 12 eggs, etc... A smallish jar of SUN DRIED TOMATOES, Gerkin Pickles, Leomn Jiuce, Lime Juice, Crushed Garlic, AND what "Master Foods" calls "Australian Mustard" - which is a bit stronger than "French Mustard" - it's more flavoursome - without the REALLY strong fumes of the hot english mustard, and I dunno - But these are all ways and means of making a simple mayonaise base and a large variety of dressings to put over different foods....

@InfiniteMushroom: https://pics.ballmemes.com/i-c....hanged-my-facebook-s

@KCxSunbeam: This is implicit in the hiring process.

@InfiniteMushroom: https://www.nana247.org/

@Life_N_Times_of_Shane_T_Hanson: Let's not trust the hiring process.

@KCxSunbeam: You have a point.

@KCxSunbeam: Nice Gif By the way.