“The very name of 'The Brady Campaign to Prevent Gun Violence' tells you all you need to know to oppose them. They want to prevent 'gun violence'. If they wanted to prevent slander or libel they would rightly be seen as wanting to infringe upon free speech. The same is true of their advocating for more restrictions on firearms. Their goal is, clearly, the infringement of the specific enumerated right to keep and bear arms, most people now recognize it, and the above quote shows they don't even try to hide it.”
by Joe Huffman


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stirring the fryer

In addition to doing my best to piss off anti-rights advocates and liberals in general (but I repeat myself), I occasionally do some dabbling in the kitchen as well. After a year or so of experimentation, I seem to have found a stir fry sauce recipe that we both enjoy and appreciate – feel free to steal/modify as you so desire:

1/8 cup black sesame oil
1/8 cup rice vinegar
1/2 cup soy sauce
2 tbsp black pepper sauce (we use Trader Joe’s)
1 tbsp dried ginger
1 tbsp dried garlic
2 tsp wasabi oil

Mix/blend thoroughly, pour over 1-2 pounds of raw chicken in a wok or suitably-sized pan, cook chicken until done, add 1-2 pounds of vegetables, add additional soy sauce to taste/consistency requirements, serve over noodles/rice.

Obviously the recipe would be drastically improved by the introduction of fresh ginger and garlic, but it works well enough as-is, and does not require us to keep refrigerated goods that we may not use before they go bad. However, I will offer a word of warning: I am not sure if it is the black pepper sauce or the wasabi oil, but if you start the cooking process with a cover on your wok, be very careful when first removing the lid – I well and truly maced myself by catching a face full of steam, and whatever was riding in it. Good times.

3 comments to stirring the fryer

  • get a bunch of ginger that’s very fresh and has a light tan skin (so you are ok with not peeling it off) or peel a chunk of ginger. Grate, mince or chop finely as desired. Put it in a clean glass jar and cover with good quality sherry. Store in fridge.
    Not only does it last forever, but you can also use the sherry juice as “ginger extract”.

  • I’ll have to keep an eye out for “black pepper sauce”, I’ve never seen it before, otherwise looks tasty.
    (now to heat up some ramen)

  • Huh. Sherry. I honestly never would have thought of that. We will have to give that a shot eventually.
    The black pepper sauce really is not that bad, but I strongly encourage mixing it with othre sauces – it tends to be somewhat… potent… on its own. As in barely edible.