Seven books are £5.00

The energy:

Still surprised it’s worth $200. I thought it’d be worth a few cents or maybe a few dollars at most

Heavily modded Kerbal Space Program. It’s so relaxing building rockets and going on complex interplanetary missions for science

Another weird UHT enjoyer here. If it weren’t so expensive where I’m at then I’d be having it more often

:(

They’ll just get a harshly worded letter or something

x86 is the architecture, amd64 is an extention on that architecture so it’s still x86 just with an instruction set extension that allows for native 64 bit computing.

x86 was designed to be nearly fully backwards compatible back to the i386 or even the 8086 so whatever code that could run on those CPUs would work on modern “amd64” CPUs.

Pretty much x86 is a snowball rolling down a hill. It keeps picking up new things and growing as time goes on but the core of it will always be the same.

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Ginger Chicken

Preparing

Cut some chicken up into strips a bit under 1cm (0.4in) thick and against the grain if using beast (more of a thigh guy myself).

Put chicken in bowl and wet chicken with equal parts rice vinegar and soy sauce. I used around 1.5 (22.5ml) tablespoon rice vinegar and 1.5 (22.5ml) tablespoon soy sauce for around 0.6kg (1.3lb) of chicken. Hand mix the chicken until the vinegar and soy sauce are worked in.

After around 5-7 minutes, the chicken should soak up the vinegar and soy sauce and leave little to no liquids.

Add in about 1.5 tablespoon (22.5ml) of shaoxing wine and enough corn starch to turn the liquid into a thick-ish white liquid but not enough to dry it out. It should have roughly the same consistency of an egg white. Once it’s hand mixed, put in some black pepper and sprinkle a little bit of MSG if you have any and mix it again. For pepper I put in around 1 tablespoon (15ml). For MSG, I used what I could grab with my fingers which would be like 1-2g.

After doing that, chop up a sweet onion into crescent moon shaped slices and set it aside.

Let the chicken marinate for about 30 minutes.

Prepare the sauce

Go in with the mindset of making teriyaki sauce.

Mix together:

• 5 tablespoons (60ml) of soy sauce
• 2 tablespoons (30ml) of brown sugar
• Three microplaned garlic cloves (~1 tablespoon, 15ml)
• 2 tablespoons (30ml) mirin

At the end, fuck up and add 1 tablespoon (15ml) of ginger powder instead of the 1 teaspoon (5ml) you were supposed to add.

Now you have ginger sauce.

Cooking

Get large carbon steel or cast iron pan (stainless might work but I’ve never tried it since I don’t have any. Non-stick will not work) and fill it so there’s about 2mm of vegetable oil in the pan. Pre-heat at low-medium heat.

Before putting in chicken, coat the chicken in a layer of corn starch, kinda like breading it. It should feel dry and not sticky after coating.

Prepare about 1 tablespoon (15ml) of butter in a spoon (or butter knife or whatever, you’ll be quickly throwing it into the pan while cooking) and have a clean plate large enough to hold the cooked chicken ready.

Pre-heat until oil is just starting to emit thin wisps of smoke then turn heat to medium high the dump chicken in the pan and keep it moving until the outside is browned then throw in the butter and stir until the butter evenly coats the chicken and then cook it for about 20-30 seconds more while constantly stirring it.

Remove the chicken and put it on a plate using a slotted spatula to limit the amount of leftover oil and butter from soaking into the chicken and making it soggy.

Put in sliced onions and stir fry until decently and evenly browned but not charred.

Turn heat to medium, add back in the chicken, then pour in the sauce and keep mixing until the sauce thickens and sticks and soaks into the crust of the chicken.

Best enjoyed with some fried eggs and rice.

Ah that makes sense. Gotta add it to my long list of things I should watch

I know it’s not much compared to everyone else’s stuff here but it’s the easiest to post since I actually have picture of it.

Made some ginger chicken after experimenting with making the chicken tender and crunchy without deep frying. Turned out very good.

Isn’t most vodka around 40% abv?

Edit: Found their website https://www.atomikvodka.com/

Buy our unique 5x distilled Apple Spirit (42% ABV) and the First Release of our new Apple Brandy (42% ABV) aged in Ukrainian oak

Looks like 42% ABV

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♫ anything that brain of yours can think of can be found ♫

Comrades fit better in this phrase but it makes you sound like a communist which is either a positive or negative depending on who you’re saying it to.