What are the "sentient, intelligent, self-aware beings" you're referring to?

What do you mean by imperialist :eek: and tea :eek:

- Bombay potato
- Chicken tikka salad w/ mint yoghurt sauce
- Pork vindaloo

:beer:

btw there are chapattis (dip into the curry) in there but I don't know how to cook those yet.

the animals

deh

Do they kill chickens if we're cultivating their eggs?

Not always.

Eggs aren't actually like, baby chickens... unless they get fertilized by a rooster. Chicks lay eggs (i think) everyday naturally.

Most farms end up selling chicks that are too old to lay eggs "efficiently" to slaughterhouses, which ends up being lower grade meat most of the time.

If you look hard enough you can probably find eggs from no-kill farms.

Is that what you meant? I just misunderstood, I thought you were saying something like we're eating unborn chicks or something, and I would have had to have been like "that's not how it works brah"

Yeah, hens lay eggs whether or not a rooster is involved.
The yolk and white are food/water source for the chick growing in a fertilized egg, and they end up absorbing it all.

i don't know dude i officially tapped out 5 minutes ago

Never, everything in Florida sucks except you.

*can't wait to see where this goes*

Can't remember if I've posted this here or not but whatever.

Here's my chicken shawarma-style recipe.

Now the reason it's shawarma-style is because shawarma is usually cooked on a rotating spit and can't be bothered to do it that way so I've taken shortcuts to get a similar tasting meal.

1-2 lb of chicken thigh
6 tbsp of extra virgin olive oil (if you can get lemon infused even better)
2 tsp cumin
2 tsp paprikia
1 tsp Allspice
1 tsp turmeric
1/2 tsp garlic powder
1/4 tsp cinnamon
1/4 tsp cayenne
Salt and Pepper to taste
1 lemon

Start by slicing the chicken thighs into smaller chunks then put off to the side.

In a mixing bowl add the olive oil and spices, squeeze your lemon and whisk. When blended, add chicken and toss until chicken is fully covered. Cover the bowl with some shrink wrap and let marinate in the fridge for at least two hours.

After allowing enough time to marinate, pre-heat your oven to 425 degrees Fahrenheit and put the chicken on a cookie sheet with some aluminium foil and non-stick spray. Space out the chicken and bake for 25-35 minutes or until juice runs clear.

From here you can either fry up the chicken quickly in a pan, or broil it for a minute or two to crisp up the outside and seal the marinade. Dice up and serve with flatbread and your choice of sauce and vegetables.


I like to eat mine with baba ghanoush which is pretty easy to make, here's my recipe. For it you will need

1 eggplant
2 cloves of garlic
2 tbsp of tahini
olive oil
sesame seeds
salt/ pepper
1 lemon

Start by slicing the eggplant in half vertically and add salt to the exposed innards, then let sit for 10 minutes. This step is to help pull out the bitter flavour of the eggplant. Rinse the salt and off peel the garlic, then brush it and the eggplant with olive oil and broil for 10-12 minutes. Scoop out the eggplant and add to blender or food processor along with garlic, tahini, sesame seeds, lemon juice, and salt/ pepper and blend until smooth. From here you want to try and even out the salt/pepper flavour with the lemon and garlic, so add whatever isn't coming out as strong until everything is on par.

Would argue but it's true.