Proud anti-fascist & bird-person

  • 16 Posts
  • 359 Comments
Joined 2 years ago
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Cake day: June 12th, 2023

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  • Leeks with Mushrooms and Cabbage

    Serves 4 to 6 people Prep time: 15 minutes Cook time: 30 minutes

    Ingredients: ● 2 large leeks, coined ● 1 small cabbage, rough chopped ● 3 C assorted mushrooms ● broth ● olive oil ● salt and pepper to taste

    In a large pot, heat some oil over a medium flame. Add the mushrooms and saute until they give off their water. Be patient - mushrooms are very wet, and they need to be cooked down. This can take ten or more minutes. Add in the leeks and cabbage once most of the water has cooked off, and stir well. Add salt and pepper to taste, as well as another drizzle of olive oil if required to keep the ingredients from sticking to the pot. Continue to saute until the leeks and cabbage are soft. The flavor of morels, shitake, or oyster mushrooms really shine through in this kind of dish. However, you can make it with plain button or portabella mushrooms just as easily. It’s also possible to make these with dried mushrooms. Simply rehydrate them before cooking. They will not let off as much water when cooking, of course.







  • I’ve come to understand that a lot of people see the world through the lens of power instead of morals, and they want to see themselves as the most powerful.

    That’s one of the most concise ways I’ve seen it written out. People think reactionaries are stupid; when they say that, they don’t understand that conservative morality is wholly based on putting themselves higher in the hierarchy than the people they hate.

    It’s why they make exceptions for themselves and their loved ones: it’s entirely morally consistent that they deserve the exceptions because of who they are.




  • Do you have a source? I appreciate the info, but it’s not worth the lives of my pets if I’m wrong. One careless mistake means I’ve left the pan on too long, and they’ve got respertory damage.

    I love the properties of cast iron for cooking so I’m not really sure I even care to switch, but I do like to know when I’m wrong.

    I’ll look into ceramic skillets too, those sound cool. I do love iron though. I’ve got a BSR from the 40s that’s smooth as glass and can do scrambled eggs with no problem.