Mr. Bijoy Writes

Here is the preliminary bracket for The Big Drank. Rules and guidelines will posted soon. Stay thirsty, my friends.

This recipe is derived from some basic Chinese and Thai beef and rice recipes. It has been softened to better compliment the palette and it’s not as spicy as it would traditionally be. If you are a fan of spicy foods, I would suggest adding more chili bean paste and experimenting with adding your own favorite pepper. Ingredients: 2 cups of rice 3¾ cups of water 4 tablespoons peanut oil 2 teaspoons salt 1 pound ground beef 2 tablespoons coarsely chopped garlic 1 tablespoon coarsely chopped ginger 2 teaspoons chili bean paste 1 teaspoon curry powder (can substitute curry paste) 3 tablespoons coarsely chopped green onions Ok, so: Cook the rice using the water in a large pot. Then heat a large skillet and add 2 tablespoons of the oil and the salt. Add the beef and stir-fry for about 4 minutes, or until the beef breaks apart well and is cooked thoroughly. Remove the meat from the skillet and set aside. Drain the oil and add another 2 tablespoons of oil to the pan

So, I have this friend. Her name is Katie. She's vegan. But she's no one of those "holier-than thou" vegans. I like that about her. Additionally, she's super cool. Therefore, I've decided to post a recipe for some vegan "egg" salad for her. Yep, that's it. What ya need- 1/2 lb of firm regular tofu 2 green onions, finely chopped 2 tablespoons of sweet pickle relish 1 tablespoon of vegan mayonnaise (look for it, it exists) 1 teaspoon of yellow mustard 1/4 teaspoon of cumin 1/4 teaspoon of turmeric 1/4 teaspoon of garlic powder salt and pepper, to taste Ok, so- Drain any excess moisture from the tofu. In a big bowl, mash the tofu. It doesn't have to be pretty and smooth, just mashed. Now add all of the other ingredients and mix together. Let this chill for a few hours in the refrigerator. Oh hey, you're done.