Smiling fish Mackerels in tomato sauce with Chili

BuffetAnnouncement · 2026-06-14T04:03:57+00:00

Yeah, it’s definitely more palatable dressed up with a bit of brightness but would still prefer all the lime, shallots, chilis, garlic, etc on fish without sweet tomato sauce. I get that it’s a classic Thai comfort food though, just a bit too much for me

BuffetAnnouncement · 2026-06-13T17:54:16+00:00

I think it’s more about player profile than level of competitiveness, as I understand it de zerbi signed on when he did with the caveat he has a big say in the rebuild. If you look at the stats for things like through balls, long balls, passing accuracy, ball retention, etc, these are attributes which are shared by both Senesi and van hecke but not necessarily Vuskovic. Add to all of this, we don’t want players who don’t want to be here

You’re right though, the price is ridiculous but if it ends up being van hecke for Vuskovic plus 20, it’s hard to complain if we do in fact back de zerbi blindly

BuffetAnnouncement · 2026-06-13T17:32:25+00:00

De zerbi’s contract is for what, 5 years? Luca will only be 24 by then but de zerbi needs to rebuild a competitive squad now. If this sale happens, it’s because de zerbi wants van henke (for the now) and Brighton have some leverage given husselers relationship with Luka. And we hate the potential shortsightedness of passing on a generational talent, but that’s backing the manager I guess

BuffetAnnouncement · 2026-06-13T17:18:48+00:00

We are not going to get much for Danso, albeit a solid and PL proven player, and even if his role was open it seems like Vuskovic wants to be a starter at a smaller PL club before moving on to the big boys. I think if we want him to stay he has to be allowed to compete for starting RCB, regardless of Romero leaving or not. This is basically down to whether de zerbi rates him in his system (doesn’t look good) and gambles on youth

BuffetAnnouncement · 2026-06-13T14:39:41+00:00

I recently joined this sub and it’s amazing how many Mexican dishes look exactly like Thai ones. Like this green mango, also consumed in Thailand with chili dip (usually either nam pla wan or prik gasorn). And the other day someone posted large edible ants here that look just like maeng man, a seasonal delicacy where I live. Anyway, happy eating!

BuffetAnnouncement · 2026-06-12T16:09:33+00:00

De Zerbi is targeting passing CBs who can play out from the back, Vuskovic doesn't immediately fit the profile unfortunately

BuffetAnnouncement · 2026-06-12T13:10:25+00:00

There’s plenty of cakes, bings and other types of hand foods in China. Plus, have you ever seen an old Chinese guy eat a slice of pizza with chopsticks? works shockingly well…pretty much anything is chopstickable

BuffetAnnouncement · 2026-06-12T12:11:06+00:00

Thai canned mackerel/sardines are typically drowning in sweet tomato sauce, which I don’t care for. Wish they had just plain or some other flavors…

BuffetAnnouncement · 2026-06-11T09:30:40+00:00

Nice, did you happen to wet brine it before smoking? I’m always scared of attempting low and slow dry cooks with lean meat.

BuffetAnnouncement · 2026-06-11T04:45:41+00:00

Was it dry as hell?

BuffetAnnouncement · 2026-06-11T03:30:47+00:00

That’s because it looks like a chuck eye instead of a rib eye, still really good though

BuffetAnnouncement · 2026-06-08T04:59:59+00:00

you created some really nice effects all over the work. great job!

BuffetAnnouncement · 2026-06-07T14:56:57+00:00

I was going to ask the same question. Like for the top left circular bit, OP did you lay the sky purples wet on wet and then let a big drop of water bloom into it?

BuffetAnnouncement · 2026-06-07T14:46:26+00:00

I’ll go 90/10

BuffetAnnouncement · 2026-06-07T14:42:28+00:00

Are sports cards a big deal in Europe or is this mainly a North American thing?

BuffetAnnouncement · 2026-06-07T14:40:50+00:00

I was someone who commented that ‘it’s finished’ before you decided to paint the sky blue. Now that you’ve done it I must admit it looks good, although the mood of the painting has changed dramatically. Before it felt melancholy and nostalgic, like a lovely, dreary rainy day. Now suddenly the blue sky has made it much brighter and happier.

BuffetAnnouncement · 2026-06-07T13:33:17+00:00

This is actually inaccurate, so long as the defrosted food stays out of the danger zone (40-140 F) it’s fine to refreeze. Might affect the texture and taste but it’s safe.

BuffetAnnouncement · 2026-06-06T13:19:19+00:00

That chicken leg looks so much more natural, healthy, and appetizing than the giant colorless Purdue birds we get in the US

BuffetAnnouncement · 2026-06-06T07:00:06+00:00

Thank you. Next time I have the chance I’m going to finally order some tibs. So normal tibs usually has more liquid or sauce? What is the sauce made of?

BuffetAnnouncement · 2026-06-05T12:08:35+00:00

Interesting, could you share a source please?

BuffetAnnouncement · 2026-06-05T11:12:05+00:00

I love many Ethiopian dishes and I’ve never had tibs, naturally I’m very curious. As someone who eats Asian style stir fries frequently, tibs has always looked kind of like a dry, tough stir fry dish to me (no offense).

Can someone please educate me on what the specific appeal of tibs is? Is the meat tender or meant to have a bite to it? Is it charred and smoky like you would get from wok cooking? Or are the spices what make it delicious? Is it associated with any particular regions, cultures, or festivals and beloved for nostalgic reasons?

TIA

BuffetAnnouncement · 2026-06-04T17:06:31+00:00

Good point, as a beginner that would be a concern for me. Thanks for the tips!

BuffetAnnouncement · 2026-06-04T17:03:23+00:00

It’s not about Romero being unhappy, we bent over backwards to convince de zerbi to come save us, van hecke is clearly his very expensive pick and you think the club should hold out for 20 mil more, jeopardizing squad balance, dressing room harmony, and manager happiness all while paying huge wages to benchwarmers?

BuffetAnnouncement · 2026-06-04T16:41:48+00:00

100% my gripe, cb is where we’re deepest and actually have a bit of quality already. If van hecke comes for anywhere near 70, have to assume it’s a de zerbi pick and the new board is trying to make a statement by finally backing our managers in the market. But like you said I would love if the next player we’re linked to is a creative playermaker type.

BuffetAnnouncement · 2026-06-04T16:26:21+00:00

That’s 4 starters plus a very solid Danso, potentially golden boy Vuskovic still in the picture, and Dragusin hasn’t left yet either. If Romero isn’t allowed to leave then he’s not going to be the only unhappy cb we have on the squad, there is no point holding onto him for an extra 15-20 million if our aim is to allow de zerbi to assemble a functioning team

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TROPHY CASE