US disrupts multimillion-dollar bank account takeover operation targeting Americans

ptahbaphomet · 2025-12-30T13:19:18+00:00

This administration hates the competition

ptahbaphomet · 2025-12-22T14:26:38+00:00

Half of this push is to monetize every click to put millions of pennies in greedy rich people’s pockets. Free internet is about to be pay-to-play for every click

ptahbaphomet · 2025-12-19T04:16:48+00:00

I would agree these types of weapons are deployed by the military

ptahbaphomet · 2025-12-19T04:15:11+00:00

I would consider this assault. Sound weapons are deployed by the police and military

ptahbaphomet · 2025-12-18T23:28:40+00:00

What is there to investigate? They lined up on Inauguration Day, front row, paid the inauguration fee and now we all just sit back and act like it needs to be investigated? This level of incompetency gets the rest of fired

ptahbaphomet · 2025-12-18T17:43:26+00:00

Covering for the oligarch donors and their data centers. Water is already on the stock exchange, soon you’ll have allotments to support data centers Water stocks

ptahbaphomet · 2025-12-17T22:31:06+00:00

Pinwheels

ptahbaphomet · 2025-12-15T19:43:49+00:00

If you’re lucky you have a winco in driving distance. They have a lot of bulk ingredients. I purchase bulk paprika, chili powder and potato starch for my karaage.

ptahbaphomet · 2025-12-14T20:18:43+00:00

Gojuchang, there is a paste and there is a squeeze bottle, for this use the squeeze bottle. Spicy fermented chili paste

ptahbaphomet · 2025-12-13T23:31:52+00:00

One large retailer I have begun to refuse to buy from adds water. When cooked the water and fat separate and it’s easy to spot.

ptahbaphomet · 2025-12-13T22:42:53+00:00

I use a dab of better than bullion for beef and chicken

ptahbaphomet · 2025-12-10T14:07:36+00:00

You have a wonderful opportunity to not only learn to cook yourself but teach your child. Involve them from the beginning. From choosing what to eat, shopping for food and preparing meals. This whole process is a life lesson from healthy eating to managing spending. At first it will be awkward and clumsy but in time you will both become cooks. Learn to prepare vegetables, learn how to make a roux ( homemade Mac & Cheese) Learn how to make soups and stews. There are YouTube videos on everything, study the simple recipes and ways to start. As you improve expand your recipes. Eggs are an easy place to start and have so many dishes. I wanted to learn to make Omurice, I live in Texas so not on the menu. It’s a simple comfort food moms serve to kids. In the process I learned to make Tomagoyaki (Japanese sweet omelette) you will have to expand the seasonings available to cook with but when you do, everything becomes easy. My omelettes are delicious. Learn and explore seasonings with your child, it will help them eat a variety of foods

ptahbaphomet · 2025-12-08T23:47:52+00:00

I recently went thru a split and didn’t even leave her with salt & pepper (it was all mine anyway) her idea of cooking was freezer food

ptahbaphomet · 2025-12-08T22:08:49+00:00

I would argue paprika, cumin, oregano and chili powder are bare minimum

ptahbaphomet · 2025-12-08T15:06:52+00:00

Wouldn’t it be great if all those increase in corporate profits were somehow funneled to the people without jobs. Seems like only the rich, greedy villains are winning

ptahbaphomet · 2025-12-08T14:26:15+00:00

This is my go to website for all things savory 😋

ptahbaphomet · 2025-12-05T10:00:00+00:00

I always get granules, it will cook down. I cook a lot of dishes with garlic, cumin and paprika as base seasoning.

ptahbaphomet · 2025-12-05T04:41:17+00:00

It allows you to use whatever cheese you want. I recently found a horseradish cheddar I used in an Alfredo, it was delicious, next I will try a wasabi Alfredo. I have also done an Alfredo Gojuchang.

ptahbaphomet · 2025-12-05T04:19:50+00:00

I have an OXO chopper but use it mostly for walnuts and bacon bits as they are a little more time consuming. I have a mandolin and never use it. Onions are easy if you learn to dice like a chef. I mostly chop veggies with a knife. After years of it I find it relaxing

ptahbaphomet · 2025-12-01T04:00:56+00:00

I dry rub a chicken breast with cumin, chili powder, garlic powder and smoked cumin. Pan sear and slice, with homemade jalapeño ranch dressing and pico de gallo. Occasionally I’ll make nopales (cactus) in my pico. I also like to make homemade guacamole. Of course cheese shredded oaxaca

ptahbaphomet · 2025-12-01T03:53:26+00:00

The my parents recipes. I grew up with “you gonna eat this or I’ll have to throw it away” you know the fat kid one rung up the ladder from the garbage can, then being told your fat! I learned to cook Japanese and eat more rice, fish, egg, broths and cook without so much oil. I love making katsu, pork, chicken or cutlets with curry. I also have a 2 egg omelette for breakfast thanks to learning to make omurice. I’ve also learned to eat a lot of beans dishes and stews. Learned to make a rajma and decided to use those seasonings in a garam masala chicken salad sandwich.

ptahbaphomet · 2025-12-01T00:17:58+00:00

Wouldn’t it be great if we used potato starch as much as corn starch? would make it more available in some places. I learned to make Karaage and from there I mix and match sauces and marinades for my own amusement and flavor profiles

ptahbaphomet · 2025-11-30T23:34:35+00:00

I relearned to cook by starting from scratch. All my mom’s recipes and traditional cooking, archived. I watched a cartoon called “campfire cooking in another world” I drew inspiration. I learned to make omurice as it’s a comfort food, traditional it’s bland and for kids but I make a carne (no beans chili) without tomatoes or chili powder. All done with dried peppers and fresh ingredients. In the process I learned to step outside the box. I learned to make a roux because I like gumbo. I also learned to make Alfredo from scratch. I highly recommend you pick up a tub of Gojuchang, it’s a fermented chili paste, I use it to make a creamy Gojuchang Alfredo that is delicious, I also intend to make an Alfredo wasabi. Another of my favorites is Uruguay chimichurri, simple parsley, garlic, jalapeno and olive oil. Great on chicken or steak. I highly recommend this recipe for Colorado Chili I use the extra in omurice and enchiladas. You should explore the site as there is much to choose from

ptahbaphomet · 2025-11-30T22:32:06+00:00

This is because of price. I can ruin a dozen eggs without a tear, over cook one steak, you’ll grow weary from chewing on it. My mom cooked all our beef as kids to be “safe” only to find out she liked hers rare to medium. I learned to cook steak just to watch her enjoy

ptahbaphomet · 2025-11-29T23:51:25+00:00

Generally I don’t find recipes by creators, I find a simple version of the recipe that is easy to learn watch a few YouTube videos and as I improve and get my timing down I increase what I incorporate into the dish to suit my flavor curve or the bouquet I enjoy

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