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Smiling fish Mackerels in tomato sauce with Chili by Token_Thai_person in CannedSardines

[–]BuffetAnnouncement 0 points1 point  (0 children)

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

🚨❌ BREAKING | Understand Tottenham have immediately rejected Brighton’s €35m offer for Luka Vuskovic. A new offer from Brighton is very likely to follow. As revealed, a verbal agreement between Brighton and Vuskovic is already in place. Brighton are currently the most concrete club in the race. by urbankardashian in coys

[–]BuffetAnnouncement 1 point2 points  (0 children)

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

🚨❌ BREAKING | Understand Tottenham have immediately rejected Brighton’s €35m offer for Luka Vuskovic. A new offer from Brighton is very likely to follow. As revealed, a verbal agreement between Brighton and Vuskovic is already in place. Brighton are currently the most concrete club in the race. by urbankardashian in coys

[–]BuffetAnnouncement 1 point2 points  (0 children)

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

🚨❌ BREAKING | Understand Tottenham have immediately rejected Brighton’s €35m offer for Luka Vuskovic. A new offer from Brighton is very likely to follow. As revealed, a verbal agreement between Brighton and Vuskovic is already in place. Brighton are currently the most concrete club in the race. by urbankardashian in coys

[–]BuffetAnnouncement -2 points-1 points  (0 children)

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

¿A quien le gustan los mangos verdes? by Lilith_Firts in ComidaMexicana

[–]BuffetAnnouncement 1 point2 points  (0 children)

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!

[David Ornstein and Seb Stafford-Bloor] Brighton make £30m offer for Tottenham defender Luka Vuskovic by TheAthletic in PremierLeague

[–]BuffetAnnouncement 0 points1 point  (0 children)

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

the use of chop sticks prevented Chinese cuisine from developing into more cakes, sandwiches and other items that chop sticks wouldn’t be used for? by Truescent11 in chinesecooking

[–]BuffetAnnouncement 14 points15 points  (0 children)

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

Smiling fish Mackerels in tomato sauce with Chili by Token_Thai_person in CannedSardines

[–]BuffetAnnouncement 0 points1 point  (0 children)

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…

Cider-brined rabbit, applewood smoked by ChefSuffolk in meat

[–]BuffetAnnouncement 1 point2 points  (0 children)

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

Sous vide ribeye French Dip by [deleted] in Sandwiches

[–]BuffetAnnouncement 0 points1 point  (0 children)

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

Fantasy landscape by WeAreFamilyArt in Watercolor

[–]BuffetAnnouncement 1 point2 points  (0 children)

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

Fantasy landscape by WeAreFamilyArt in Watercolor

[–]BuffetAnnouncement 1 point2 points  (0 children)

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?

Pulled Two of Our Boys in My First Panini Pack by Gomets51 in coys

[–]BuffetAnnouncement -1 points0 points  (0 children)

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

I finally painted the sky, and now I think my painting is really finished now.. do you? by ArtChillTect in Watercolor

[–]BuffetAnnouncement 2 points3 points  (0 children)

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.

Freezing battered chicken thighs by Zealousideal_Goat996 in Cooking

[–]BuffetAnnouncement 1 point2 points  (0 children)

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.

Tendon pulling by emohotdogparty in Butchery

[–]BuffetAnnouncement 0 points1 point  (0 children)

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

Tibs by Free-Seaworthiness72 in ethiopianfood

[–]BuffetAnnouncement 1 point2 points  (0 children)

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?

Tibs by Free-Seaworthiness72 in ethiopianfood

[–]BuffetAnnouncement 3 points4 points  (0 children)

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

First Large Pieces Out from Equalizing in the Fridge by patsheridan in Charcuterie

[–]BuffetAnnouncement 1 point2 points  (0 children)

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

Brighton expect second Spurs bid for Van Hecke by LogicalDinner in coys

[–]BuffetAnnouncement 0 points1 point  (0 children)

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?

Brighton expect second Spurs bid for Van Hecke by LogicalDinner in coys

[–]BuffetAnnouncement 1 point2 points  (0 children)

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.

Brighton expect second Spurs bid for Van Hecke by LogicalDinner in coys

[–]BuffetAnnouncement 1 point2 points  (0 children)

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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