| 1 |
DENIED
|
ROLE_USER
|
null |
|
Show voter details
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| 2 |
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moderate
|
App\Entity\Entry {#2056
+user: App\Entity\User {#261 …}
+magazine: Proxies\__CG__\App\Entity\Magazine {#1578 …}
+image: Proxies\__CG__\App\Entity\Image {#2059 …}
+domain: Proxies\__CG__\App\Entity\Domain {#2460 …}
+slug: "DISCUSSION-SPOILERS-Ferrari-Adam-Driver-Shailene-Woodley-Giuseppe-Festinese-Dir"
+title: "[DISCUSSION] [SPOILERS] - Ferrari - Adam Driver, Shailene Woodley, Giuseppe Festinese - Dir. by Michael Mann"
+url: "https://www.imdb.com/title/tt3758542/"
+body: """
| RELEASE DATE | RUNTIME | IMDB | ROTTENTOMATOES | METACRITIC |\n
|---|---|---|---|---|\n
| Dec 25th, 2023 | 2hr 4m | 6.7 | 74% | 74 |\n
\n
Premise:\n
\n
```\n
\n
<span style="color:#323232;">Set in the summer of 1957, with Enzo Ferrari's auto empire in crisis, the ex-racer turned entrepreneur pushes himself and his drivers to the edge as they launch into the Mille Miglia, a treacherous 1,000-mile race across Italy.\n
</span>\n
```\n
\n
Director(s):\n
\n
```\n
\n
<span style="color:#323232;">Michael Mann\n
</span>\n
```\n
\n
Writer(s):\n
\n
```\n
\n
<span style="color:#323232;">Troy Kennedy Martin, Brock Yates\n
</span>\n
```\n
\n
| CAST | | |\n
|---|---|---|\n
| Adam Driver | … | Enzo Ferrari |\n
| Shailene Woodley | … | Lina Lardi |\n
| Giuseppe Festinese | … | Piero Lardi |\n
| Alessandro Cremona | … | Porter |\n
| Derek Hill | … | Jean Behra |\n
| Leonardo Caimi | … | Brusoni The Tenor |\n
| Penélope Cruz | … | Laura Ferrari |
"""
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+createdAt: DateTimeImmutable @1703610945 {#2051
date: 2023-12-26 18:15:45.0 +01:00
}
} |
|
Show voter details
|
| 3 |
DENIED
|
edit
|
App\Entity\Entry {#2056
+user: App\Entity\User {#261 …}
+magazine: Proxies\__CG__\App\Entity\Magazine {#1578 …}
+image: Proxies\__CG__\App\Entity\Image {#2059 …}
+domain: Proxies\__CG__\App\Entity\Domain {#2460 …}
+slug: "DISCUSSION-SPOILERS-Ferrari-Adam-Driver-Shailene-Woodley-Giuseppe-Festinese-Dir"
+title: "[DISCUSSION] [SPOILERS] - Ferrari - Adam Driver, Shailene Woodley, Giuseppe Festinese - Dir. by Michael Mann"
+url: "https://www.imdb.com/title/tt3758542/"
+body: """
| RELEASE DATE | RUNTIME | IMDB | ROTTENTOMATOES | METACRITIC |\n
|---|---|---|---|---|\n
| Dec 25th, 2023 | 2hr 4m | 6.7 | 74% | 74 |\n
\n
Premise:\n
\n
```\n
\n
<span style="color:#323232;">Set in the summer of 1957, with Enzo Ferrari's auto empire in crisis, the ex-racer turned entrepreneur pushes himself and his drivers to the edge as they launch into the Mille Miglia, a treacherous 1,000-mile race across Italy.\n
</span>\n
```\n
\n
Director(s):\n
\n
```\n
\n
<span style="color:#323232;">Michael Mann\n
</span>\n
```\n
\n
Writer(s):\n
\n
```\n
\n
<span style="color:#323232;">Troy Kennedy Martin, Brock Yates\n
</span>\n
```\n
\n
| CAST | | |\n
|---|---|---|\n
| Adam Driver | … | Enzo Ferrari |\n
| Shailene Woodley | … | Lina Lardi |\n
| Giuseppe Festinese | … | Piero Lardi |\n
| Alessandro Cremona | … | Porter |\n
| Derek Hill | … | Jean Behra |\n
| Leonardo Caimi | … | Brusoni The Tenor |\n
| Penélope Cruz | … | Laura Ferrari |
"""
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+createdAt: DateTimeImmutable @1703610945 {#2051
date: 2023-12-26 18:15:45.0 +01:00
}
} |
|
Show voter details
|
| 4 |
DENIED
|
moderate
|
App\Entity\Entry {#2056
+user: App\Entity\User {#261 …}
+magazine: Proxies\__CG__\App\Entity\Magazine {#1578 …}
+image: Proxies\__CG__\App\Entity\Image {#2059 …}
+domain: Proxies\__CG__\App\Entity\Domain {#2460 …}
+slug: "DISCUSSION-SPOILERS-Ferrari-Adam-Driver-Shailene-Woodley-Giuseppe-Festinese-Dir"
+title: "[DISCUSSION] [SPOILERS] - Ferrari - Adam Driver, Shailene Woodley, Giuseppe Festinese - Dir. by Michael Mann"
+url: "https://www.imdb.com/title/tt3758542/"
+body: """
| RELEASE DATE | RUNTIME | IMDB | ROTTENTOMATOES | METACRITIC |\n
|---|---|---|---|---|\n
| Dec 25th, 2023 | 2hr 4m | 6.7 | 74% | 74 |\n
\n
Premise:\n
\n
```\n
\n
<span style="color:#323232;">Set in the summer of 1957, with Enzo Ferrari's auto empire in crisis, the ex-racer turned entrepreneur pushes himself and his drivers to the edge as they launch into the Mille Miglia, a treacherous 1,000-mile race across Italy.\n
</span>\n
```\n
\n
Director(s):\n
\n
```\n
\n
<span style="color:#323232;">Michael Mann\n
</span>\n
```\n
\n
Writer(s):\n
\n
```\n
\n
<span style="color:#323232;">Troy Kennedy Martin, Brock Yates\n
</span>\n
```\n
\n
| CAST | | |\n
|---|---|---|\n
| Adam Driver | … | Enzo Ferrari |\n
| Shailene Woodley | … | Lina Lardi |\n
| Giuseppe Festinese | … | Piero Lardi |\n
| Alessandro Cremona | … | Porter |\n
| Derek Hill | … | Jean Behra |\n
| Leonardo Caimi | … | Brusoni The Tenor |\n
| Penélope Cruz | … | Laura Ferrari |
"""
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+editedAt: null
+createdAt: DateTimeImmutable @1703610945 {#2051
date: 2023-12-26 18:15:45.0 +01:00
}
} |
|
Show voter details
|
| 5 |
DENIED
|
ROLE_USER
|
null |
|
Show voter details
|
| 6 |
DENIED
|
moderate
|
App\Entity\Entry {#2135
+user: App\Entity\User {#261 …}
+magazine: Proxies\__CG__\App\Entity\Magazine {#1578 …}
+image: Proxies\__CG__\App\Entity\Image {#2136 …}
+domain: Proxies\__CG__\App\Entity\Domain {#2460 …}
+slug: "DISCUSSION-SPOILERS-The-Color-Purple-Fantasia-Barrino-Taraji-P-Henson"
+title: "[DISCUSSION] [SPOILERS] - The Color Purple - Fantasia Barrino, Taraji P. Henson, Danielle Brooks - Dir. by Blitz Bazawule"
+url: "https://www.imdb.com/title/tt1200263/"
+body: """
| RELEASE DATE | RUNTIME | IMDB | ROTTENTOMATOES | METACRITIC |\n
|---|---|---|---|---|\n
| Dec 25, 2023 | 2hr 20m | 8.0 | 89% | 70 |\n
\n
Premise:\n
\n
```\n
\n
<span style="color:#323232;">A woman faces many hardships in her life, but ultimately finds extraordinary strength and hope in the unbreakable bonds of sisterhood.\n
</span>\n
```\n
\n
Director(s):\n
\n
```\n
\n
<span style="color:#323232;">Blitz Bazawule\n
</span>\n
```\n
\n
Writer(s):\n
\n
```\n
\n
<span style="color:#323232;">Marcus Gardley, Alice Walker, Marsha Norman\n
</span>\n
```\n
\n
| CAST | | |\n
|---|---|---|\n
| Fantasia Barrino | … | Celie |\n
| Taraji P. Henson | … | Shug Avery |\n
| Danielle Brooks | … | Sofia |\n
| Colman Domingo | … | Mister |\n
| Corey Hawkins | … | Harpo |\n
| Phylicia Pearl Mpasi | … | Young Celie |\n
| Halle Bailey | … | Young Nettie |
"""
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+editedAt: null
+createdAt: DateTimeImmutable @1703610616 {#2143
date: 2023-12-26 18:10:16.0 +01:00
}
} |
|
Show voter details
|
| 7 |
DENIED
|
edit
|
App\Entity\Entry {#2135
+user: App\Entity\User {#261 …}
+magazine: Proxies\__CG__\App\Entity\Magazine {#1578 …}
+image: Proxies\__CG__\App\Entity\Image {#2136 …}
+domain: Proxies\__CG__\App\Entity\Domain {#2460 …}
+slug: "DISCUSSION-SPOILERS-The-Color-Purple-Fantasia-Barrino-Taraji-P-Henson"
+title: "[DISCUSSION] [SPOILERS] - The Color Purple - Fantasia Barrino, Taraji P. Henson, Danielle Brooks - Dir. by Blitz Bazawule"
+url: "https://www.imdb.com/title/tt1200263/"
+body: """
| RELEASE DATE | RUNTIME | IMDB | ROTTENTOMATOES | METACRITIC |\n
|---|---|---|---|---|\n
| Dec 25, 2023 | 2hr 20m | 8.0 | 89% | 70 |\n
\n
Premise:\n
\n
```\n
\n
<span style="color:#323232;">A woman faces many hardships in her life, but ultimately finds extraordinary strength and hope in the unbreakable bonds of sisterhood.\n
</span>\n
```\n
\n
Director(s):\n
\n
```\n
\n
<span style="color:#323232;">Blitz Bazawule\n
</span>\n
```\n
\n
Writer(s):\n
\n
```\n
\n
<span style="color:#323232;">Marcus Gardley, Alice Walker, Marsha Norman\n
</span>\n
```\n
\n
| CAST | | |\n
|---|---|---|\n
| Fantasia Barrino | … | Celie |\n
| Taraji P. Henson | … | Shug Avery |\n
| Danielle Brooks | … | Sofia |\n
| Colman Domingo | … | Mister |\n
| Corey Hawkins | … | Harpo |\n
| Phylicia Pearl Mpasi | … | Young Celie |\n
| Halle Bailey | … | Young Nettie |
"""
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+editedAt: null
+createdAt: DateTimeImmutable @1703610616 {#2143
date: 2023-12-26 18:10:16.0 +01:00
}
} |
|
Show voter details
|
| 8 |
DENIED
|
moderate
|
App\Entity\Entry {#2135
+user: App\Entity\User {#261 …}
+magazine: Proxies\__CG__\App\Entity\Magazine {#1578 …}
+image: Proxies\__CG__\App\Entity\Image {#2136 …}
+domain: Proxies\__CG__\App\Entity\Domain {#2460 …}
+slug: "DISCUSSION-SPOILERS-The-Color-Purple-Fantasia-Barrino-Taraji-P-Henson"
+title: "[DISCUSSION] [SPOILERS] - The Color Purple - Fantasia Barrino, Taraji P. Henson, Danielle Brooks - Dir. by Blitz Bazawule"
+url: "https://www.imdb.com/title/tt1200263/"
+body: """
| RELEASE DATE | RUNTIME | IMDB | ROTTENTOMATOES | METACRITIC |\n
|---|---|---|---|---|\n
| Dec 25, 2023 | 2hr 20m | 8.0 | 89% | 70 |\n
\n
Premise:\n
\n
```\n
\n
<span style="color:#323232;">A woman faces many hardships in her life, but ultimately finds extraordinary strength and hope in the unbreakable bonds of sisterhood.\n
</span>\n
```\n
\n
Director(s):\n
\n
```\n
\n
<span style="color:#323232;">Blitz Bazawule\n
</span>\n
```\n
\n
Writer(s):\n
\n
```\n
\n
<span style="color:#323232;">Marcus Gardley, Alice Walker, Marsha Norman\n
</span>\n
```\n
\n
| CAST | | |\n
|---|---|---|\n
| Fantasia Barrino | … | Celie |\n
| Taraji P. Henson | … | Shug Avery |\n
| Danielle Brooks | … | Sofia |\n
| Colman Domingo | … | Mister |\n
| Corey Hawkins | … | Harpo |\n
| Phylicia Pearl Mpasi | … | Young Celie |\n
| Halle Bailey | … | Young Nettie |
"""
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date: 2023-12-26 18:10:16.0 +01:00
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} |
|
Show voter details
|
| 9 |
DENIED
|
ROLE_USER
|
null |
|
Show voter details
|
| 10 |
DENIED
|
moderate
|
App\Entity\Entry {#2333
+user: App\Entity\User {#261 …}
+magazine: Proxies\__CG__\App\Entity\Magazine {#1578 …}
+image: Proxies\__CG__\App\Entity\Image {#2323 …}
+domain: Proxies\__CG__\App\Entity\Domain {#2460 …}
+slug: "DISCUSSION-SPOILERS-Aquaman-and-the-Lost-Kingdom-Jason-Momoa-Patrick"
+title: "[DISCUSSION] [SPOILERS] - Aquaman and the Lost Kingdom - Jason Momoa, Patrick Wilson, Yahya Abdul-Mateen II - Dir. by James Wan"
+url: "https://www.imdb.com/title/tt9663764/"
+body: """
| RELEASE DATE | RUNTIME | IMDB | ROTTENTOMATOES | METACRITIC |\n
|---|---|---|---|---|\n
| Dec 22nd, 2023 | 2hr 4m | TBA | 39% | 45 |\n
\n
Premise:\n
\n
```\n
\n
<span style="color:#323232;">Aquaman balances his duties as king and as a member of the Justice League, all while planning a wedding. Black Manta is on the hunt for Atlantean tech to help rebuild his armor. Orm plots to escape his Atlantean prison.\n
</span>\n
```\n
\n
Director(s):\n
\n
```\n
\n
<span style="color:#323232;">James Wan\n
</span>\n
```\n
\n
Writer(s):\n
\n
```\n
\n
<span style="color:#323232;">David Leslie Johnson-McGoldrick, James Wan, Jason Momoa\n
</span>\n
```\n
\n
| CAST | | |\n
|---|---|---|\n
| Jason Momoa | … | Arthur Curry / Aquaman |\n
| Patrick Wilson | … | King Orm / Ocean Master |\n
| Yahya Abdul-Mateen II | … | Black Manta |\n
| Nicole Kidman | … | Atlanna |\n
| Randall Park | … | Dr. Stephen Shin |\n
| Temuera Morrison | … | Tom Curry |\n
| Dolph Lundgren | … | King Nereus |\n
| Martin Short | … | Kingfish |
"""
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date: 2023-12-22 03:00:54.0 +01:00
}
} |
|
Show voter details
|
| 11 |
DENIED
|
edit
|
App\Entity\Entry {#2333
+user: App\Entity\User {#261 …}
+magazine: Proxies\__CG__\App\Entity\Magazine {#1578 …}
+image: Proxies\__CG__\App\Entity\Image {#2323 …}
+domain: Proxies\__CG__\App\Entity\Domain {#2460 …}
+slug: "DISCUSSION-SPOILERS-Aquaman-and-the-Lost-Kingdom-Jason-Momoa-Patrick"
+title: "[DISCUSSION] [SPOILERS] - Aquaman and the Lost Kingdom - Jason Momoa, Patrick Wilson, Yahya Abdul-Mateen II - Dir. by James Wan"
+url: "https://www.imdb.com/title/tt9663764/"
+body: """
| RELEASE DATE | RUNTIME | IMDB | ROTTENTOMATOES | METACRITIC |\n
|---|---|---|---|---|\n
| Dec 22nd, 2023 | 2hr 4m | TBA | 39% | 45 |\n
\n
Premise:\n
\n
```\n
\n
<span style="color:#323232;">Aquaman balances his duties as king and as a member of the Justice League, all while planning a wedding. Black Manta is on the hunt for Atlantean tech to help rebuild his armor. Orm plots to escape his Atlantean prison.\n
</span>\n
```\n
\n
Director(s):\n
\n
```\n
\n
<span style="color:#323232;">James Wan\n
</span>\n
```\n
\n
Writer(s):\n
\n
```\n
\n
<span style="color:#323232;">David Leslie Johnson-McGoldrick, James Wan, Jason Momoa\n
</span>\n
```\n
\n
| CAST | | |\n
|---|---|---|\n
| Jason Momoa | … | Arthur Curry / Aquaman |\n
| Patrick Wilson | … | King Orm / Ocean Master |\n
| Yahya Abdul-Mateen II | … | Black Manta |\n
| Nicole Kidman | … | Atlanna |\n
| Randall Park | … | Dr. Stephen Shin |\n
| Temuera Morrison | … | Tom Curry |\n
| Dolph Lundgren | … | King Nereus |\n
| Martin Short | … | Kingfish |
"""
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+createdAt: DateTimeImmutable @1703210454 {#2329
date: 2023-12-22 03:00:54.0 +01:00
}
} |
|
Show voter details
|
| 12 |
DENIED
|
moderate
|
App\Entity\Entry {#2333
+user: App\Entity\User {#261 …}
+magazine: Proxies\__CG__\App\Entity\Magazine {#1578 …}
+image: Proxies\__CG__\App\Entity\Image {#2323 …}
+domain: Proxies\__CG__\App\Entity\Domain {#2460 …}
+slug: "DISCUSSION-SPOILERS-Aquaman-and-the-Lost-Kingdom-Jason-Momoa-Patrick"
+title: "[DISCUSSION] [SPOILERS] - Aquaman and the Lost Kingdom - Jason Momoa, Patrick Wilson, Yahya Abdul-Mateen II - Dir. by James Wan"
+url: "https://www.imdb.com/title/tt9663764/"
+body: """
| RELEASE DATE | RUNTIME | IMDB | ROTTENTOMATOES | METACRITIC |\n
|---|---|---|---|---|\n
| Dec 22nd, 2023 | 2hr 4m | TBA | 39% | 45 |\n
\n
Premise:\n
\n
```\n
\n
<span style="color:#323232;">Aquaman balances his duties as king and as a member of the Justice League, all while planning a wedding. Black Manta is on the hunt for Atlantean tech to help rebuild his armor. Orm plots to escape his Atlantean prison.\n
</span>\n
```\n
\n
Director(s):\n
\n
```\n
\n
<span style="color:#323232;">James Wan\n
</span>\n
```\n
\n
Writer(s):\n
\n
```\n
\n
<span style="color:#323232;">David Leslie Johnson-McGoldrick, James Wan, Jason Momoa\n
</span>\n
```\n
\n
| CAST | | |\n
|---|---|---|\n
| Jason Momoa | … | Arthur Curry / Aquaman |\n
| Patrick Wilson | … | King Orm / Ocean Master |\n
| Yahya Abdul-Mateen II | … | Black Manta |\n
| Nicole Kidman | … | Atlanna |\n
| Randall Park | … | Dr. Stephen Shin |\n
| Temuera Morrison | … | Tom Curry |\n
| Dolph Lundgren | … | King Nereus |\n
| Martin Short | … | Kingfish |
"""
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+editedAt: null
+createdAt: DateTimeImmutable @1703210454 {#2329
date: 2023-12-22 03:00:54.0 +01:00
}
} |
|
Show voter details
|
| 13 |
DENIED
|
ROLE_USER
|
null |
|
Show voter details
|
| 14 |
DENIED
|
moderate
|
App\Entity\Entry {#2332
+user: App\Entity\User {#261 …}
+magazine: Proxies\__CG__\App\Entity\Magazine {#1578 …}
+image: Proxies\__CG__\App\Entity\Image {#2344 …}
+domain: Proxies\__CG__\App\Entity\Domain {#2460 …}
+slug: "DISCUSSION-SPOILERS-Migration-Isabela-Merced-Elizabeth-Banks-Awkwafina-Dir-by"
+title: "[DISCUSSION] [SPOILERS] - Migration - Isabela Merced, Elizabeth Banks, Awkwafina - Dir. by Benjamin Renner, Guylo Homsy"
+url: "https://www.imdb.com/title/tt6495056/"
+body: """
| RELEASE DATE | RUNTIME | IMDB | ROTTENTOMATOES | METACRITIC |\n
|---|---|---|---|---|\n
| Dec 22nd, 2023 | 1hr 32m | 7.1 | 72% | 60 |\n
\n
Premise:\n
\n
```\n
\n
<span style="color:#323232;">A family of ducks try to convince their overprotective father to go on the vacation of a lifetime.\n
</span>\n
```\n
\n
Director(s):\n
\n
```\n
\n
<span style="color:#323232;">Benjamin Renner, Guylo Homsy\n
</span>\n
```\n
\n
Writer(s):\n
\n
```\n
\n
<span style="color:#323232;">Mike White, Benjamin Renner\n
</span>\n
```\n
\n
| CAST | | |\n
|---|---|---|\n
| Isabela Merced | … | Kim (voice) |\n
| Elizabeth Banks | … | Pam (voice) |\n
| Awkwafina | … | Chump (voice) |\n
| Keegan-Michael Key | … | Delroy (voice) |\n
| Carol Kane | … | Erin (voice) |\n
| Danny DeVito | … | Uncle Dan (voice) |\n
| Kumail Nanjiani | … | Mack (voice) |
"""
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date: 2023-12-22 03:00:35.0 +01:00
}
} |
|
Show voter details
|
| 15 |
DENIED
|
edit
|
App\Entity\Entry {#2332
+user: App\Entity\User {#261 …}
+magazine: Proxies\__CG__\App\Entity\Magazine {#1578 …}
+image: Proxies\__CG__\App\Entity\Image {#2344 …}
+domain: Proxies\__CG__\App\Entity\Domain {#2460 …}
+slug: "DISCUSSION-SPOILERS-Migration-Isabela-Merced-Elizabeth-Banks-Awkwafina-Dir-by"
+title: "[DISCUSSION] [SPOILERS] - Migration - Isabela Merced, Elizabeth Banks, Awkwafina - Dir. by Benjamin Renner, Guylo Homsy"
+url: "https://www.imdb.com/title/tt6495056/"
+body: """
| RELEASE DATE | RUNTIME | IMDB | ROTTENTOMATOES | METACRITIC |\n
|---|---|---|---|---|\n
| Dec 22nd, 2023 | 1hr 32m | 7.1 | 72% | 60 |\n
\n
Premise:\n
\n
```\n
\n
<span style="color:#323232;">A family of ducks try to convince their overprotective father to go on the vacation of a lifetime.\n
</span>\n
```\n
\n
Director(s):\n
\n
```\n
\n
<span style="color:#323232;">Benjamin Renner, Guylo Homsy\n
</span>\n
```\n
\n
Writer(s):\n
\n
```\n
\n
<span style="color:#323232;">Mike White, Benjamin Renner\n
</span>\n
```\n
\n
| CAST | | |\n
|---|---|---|\n
| Isabela Merced | … | Kim (voice) |\n
| Elizabeth Banks | … | Pam (voice) |\n
| Awkwafina | … | Chump (voice) |\n
| Keegan-Michael Key | … | Delroy (voice) |\n
| Carol Kane | … | Erin (voice) |\n
| Danny DeVito | … | Uncle Dan (voice) |\n
| Kumail Nanjiani | … | Mack (voice) |
"""
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date: 2023-12-22 03:00:35.0 +01:00
}
} |
|
Show voter details
|
| 16 |
DENIED
|
moderate
|
App\Entity\Entry {#2332
+user: App\Entity\User {#261 …}
+magazine: Proxies\__CG__\App\Entity\Magazine {#1578 …}
+image: Proxies\__CG__\App\Entity\Image {#2344 …}
+domain: Proxies\__CG__\App\Entity\Domain {#2460 …}
+slug: "DISCUSSION-SPOILERS-Migration-Isabela-Merced-Elizabeth-Banks-Awkwafina-Dir-by"
+title: "[DISCUSSION] [SPOILERS] - Migration - Isabela Merced, Elizabeth Banks, Awkwafina - Dir. by Benjamin Renner, Guylo Homsy"
+url: "https://www.imdb.com/title/tt6495056/"
+body: """
| RELEASE DATE | RUNTIME | IMDB | ROTTENTOMATOES | METACRITIC |\n
|---|---|---|---|---|\n
| Dec 22nd, 2023 | 1hr 32m | 7.1 | 72% | 60 |\n
\n
Premise:\n
\n
```\n
\n
<span style="color:#323232;">A family of ducks try to convince their overprotective father to go on the vacation of a lifetime.\n
</span>\n
```\n
\n
Director(s):\n
\n
```\n
\n
<span style="color:#323232;">Benjamin Renner, Guylo Homsy\n
</span>\n
```\n
\n
Writer(s):\n
\n
```\n
\n
<span style="color:#323232;">Mike White, Benjamin Renner\n
</span>\n
```\n
\n
| CAST | | |\n
|---|---|---|\n
| Isabela Merced | … | Kim (voice) |\n
| Elizabeth Banks | … | Pam (voice) |\n
| Awkwafina | … | Chump (voice) |\n
| Keegan-Michael Key | … | Delroy (voice) |\n
| Carol Kane | … | Erin (voice) |\n
| Danny DeVito | … | Uncle Dan (voice) |\n
| Kumail Nanjiani | … | Mack (voice) |
"""
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date: 2023-12-22 03:00:35.0 +01:00
}
} |
|
Show voter details
|
| 17 |
DENIED
|
ROLE_USER
|
null |
|
Show voter details
|
| 18 |
DENIED
|
moderate
|
App\Entity\Entry {#2241
+user: App\Entity\User {#261 …}
+magazine: Proxies\__CG__\App\Entity\Magazine {#1578 …}
+image: Proxies\__CG__\App\Entity\Image {#2140 …}
+domain: Proxies\__CG__\App\Entity\Domain {#2460 …}
+slug: "DISCUSSION-SPOILERS-American-Fiction-Jeffrey-Wright-Tracee-Ellis-Ross-John"
+title: "[DISCUSSION] [SPOILERS] - American Fiction - Jeffrey Wright, Tracee Ellis Ross, John Ortiz - Dir. by Cord Jefferson"
+url: "https://www.imdb.com/title/tt23561236/"
+body: """
| RELEASE DATE | RUNTIME | IMDB | ROTTENTOMATOES | METACRITIC |\n
|---|---|---|---|---|\n
| Dec 22nd, 2023 | 1hr 57m | 7.8 | 92% | 81 |\n
\n
Premise:\n
\n
```\n
\n
<span style="color:#323232;">A novelist who's fed up with the establishment profiting from "Black" entertainment uses a pen name to write a book that propels him to the heart of hypocrisy and the madness he claims to disdain.\n
</span>\n
```\n
\n
Director(s):\n
\n
```\n
\n
<span style="color:#323232;">Cord Jefferson\n
</span>\n
```\n
\n
Writer(s):\n
\n
```\n
\n
<span style="color:#323232;">Cord Jefferson, Percival Everett\n
</span>\n
```\n
\n
| CAST | | |\n
|---|---|---|\n
| Jeffrey Wright | … | Thelonious ‘Monk’ Ellison |\n
| Tracee Ellis Ross | … | Lisa Ellison |\n
| John Ortiz | … | Arthur |\n
| Erika Alexander | … | Coraline |\n
| Leslie Uggams | … | Agnes Ellison |\n
| Adam Brody | … | Wiley Valdespino |\n
| Keith David | … | Willy the Wonker |
"""
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date: 2023-12-22 03:00:22.0 +01:00
}
} |
|
Show voter details
|
| 19 |
DENIED
|
edit
|
App\Entity\Entry {#2241
+user: App\Entity\User {#261 …}
+magazine: Proxies\__CG__\App\Entity\Magazine {#1578 …}
+image: Proxies\__CG__\App\Entity\Image {#2140 …}
+domain: Proxies\__CG__\App\Entity\Domain {#2460 …}
+slug: "DISCUSSION-SPOILERS-American-Fiction-Jeffrey-Wright-Tracee-Ellis-Ross-John"
+title: "[DISCUSSION] [SPOILERS] - American Fiction - Jeffrey Wright, Tracee Ellis Ross, John Ortiz - Dir. by Cord Jefferson"
+url: "https://www.imdb.com/title/tt23561236/"
+body: """
| RELEASE DATE | RUNTIME | IMDB | ROTTENTOMATOES | METACRITIC |\n
|---|---|---|---|---|\n
| Dec 22nd, 2023 | 1hr 57m | 7.8 | 92% | 81 |\n
\n
Premise:\n
\n
```\n
\n
<span style="color:#323232;">A novelist who's fed up with the establishment profiting from "Black" entertainment uses a pen name to write a book that propels him to the heart of hypocrisy and the madness he claims to disdain.\n
</span>\n
```\n
\n
Director(s):\n
\n
```\n
\n
<span style="color:#323232;">Cord Jefferson\n
</span>\n
```\n
\n
Writer(s):\n
\n
```\n
\n
<span style="color:#323232;">Cord Jefferson, Percival Everett\n
</span>\n
```\n
\n
| CAST | | |\n
|---|---|---|\n
| Jeffrey Wright | … | Thelonious ‘Monk’ Ellison |\n
| Tracee Ellis Ross | … | Lisa Ellison |\n
| John Ortiz | … | Arthur |\n
| Erika Alexander | … | Coraline |\n
| Leslie Uggams | … | Agnes Ellison |\n
| Adam Brody | … | Wiley Valdespino |\n
| Keith David | … | Willy the Wonker |
"""
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date: 2023-12-22 03:00:22.0 +01:00
}
} |
|
Show voter details
|
| 20 |
DENIED
|
moderate
|
App\Entity\Entry {#2241
+user: App\Entity\User {#261 …}
+magazine: Proxies\__CG__\App\Entity\Magazine {#1578 …}
+image: Proxies\__CG__\App\Entity\Image {#2140 …}
+domain: Proxies\__CG__\App\Entity\Domain {#2460 …}
+slug: "DISCUSSION-SPOILERS-American-Fiction-Jeffrey-Wright-Tracee-Ellis-Ross-John"
+title: "[DISCUSSION] [SPOILERS] - American Fiction - Jeffrey Wright, Tracee Ellis Ross, John Ortiz - Dir. by Cord Jefferson"
+url: "https://www.imdb.com/title/tt23561236/"
+body: """
| RELEASE DATE | RUNTIME | IMDB | ROTTENTOMATOES | METACRITIC |\n
|---|---|---|---|---|\n
| Dec 22nd, 2023 | 1hr 57m | 7.8 | 92% | 81 |\n
\n
Premise:\n
\n
```\n
\n
<span style="color:#323232;">A novelist who's fed up with the establishment profiting from "Black" entertainment uses a pen name to write a book that propels him to the heart of hypocrisy and the madness he claims to disdain.\n
</span>\n
```\n
\n
Director(s):\n
\n
```\n
\n
<span style="color:#323232;">Cord Jefferson\n
</span>\n
```\n
\n
Writer(s):\n
\n
```\n
\n
<span style="color:#323232;">Cord Jefferson, Percival Everett\n
</span>\n
```\n
\n
| CAST | | |\n
|---|---|---|\n
| Jeffrey Wright | … | Thelonious ‘Monk’ Ellison |\n
| Tracee Ellis Ross | … | Lisa Ellison |\n
| John Ortiz | … | Arthur |\n
| Erika Alexander | … | Coraline |\n
| Leslie Uggams | … | Agnes Ellison |\n
| Adam Brody | … | Wiley Valdespino |\n
| Keith David | … | Willy the Wonker |
"""
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date: 2023-12-22 03:00:22.0 +01:00
}
} |
|
Show voter details
|
| 21 |
DENIED
|
ROLE_USER
|
null |
|
Show voter details
|
| 22 |
DENIED
|
moderate
|
App\Entity\Entry {#2081
+user: App\Entity\User {#261 …}
+magazine: Proxies\__CG__\App\Entity\Magazine {#1578 …}
+image: Proxies\__CG__\App\Entity\Image {#2077 …}
+domain: Proxies\__CG__\App\Entity\Domain {#2460 …}
+slug: "DISCUSSION-SPOILERS-The-Iron-Claw-Zac-Efron-Jeremy-Allen-White"
+title: "[DISCUSSION] [SPOILERS] - The Iron Claw - Zac Efron, Jeremy Allen White - Dir. by Sean Durkin"
+url: "https://www.imdb.com/title/tt21064584/"
+body: """
| RELEASE DATE | RUNTIME | IMDB | ROTTENTOMATOES | METACRITIC |\n
|---|---|---|---|---|\n
| Dec 22nd, 2023 | 2hr 10m | 8.1 | 88% | 74 |\n
\n
Premise:\n
\n
```\n
\n
<span style="color:#323232;">The true story of the inseparable Von Erich brothers, who made history in the intensely competitive world of professional wrestling in the early 1980s.\n
</span>\n
```\n
\n
Director(s):\n
\n
```\n
\n
<span style="color:#323232;"> Sean Durkin\n
</span>\n
```\n
\n
Writer(s):\n
\n
```\n
\n
<span style="color:#323232;"> Sean Durkin\n
</span>\n
```\n
\n
| CAST | | |\n
|---|---|---|\n
| Zac Efron | … | Kevin Von Erich |\n
| Jeremy Allen White | … | Kerry Von Erich |\n
| Harris Dickinson | … | David Von Erich |\n
| Holt McCallany | … | Fritz Von Erich |\n
| Maura Tierney | … | Doris Von Erich |
"""
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date: 2023-12-22 03:00:22.0 +01:00
}
} |
|
Show voter details
|
| 23 |
DENIED
|
edit
|
App\Entity\Entry {#2081
+user: App\Entity\User {#261 …}
+magazine: Proxies\__CG__\App\Entity\Magazine {#1578 …}
+image: Proxies\__CG__\App\Entity\Image {#2077 …}
+domain: Proxies\__CG__\App\Entity\Domain {#2460 …}
+slug: "DISCUSSION-SPOILERS-The-Iron-Claw-Zac-Efron-Jeremy-Allen-White"
+title: "[DISCUSSION] [SPOILERS] - The Iron Claw - Zac Efron, Jeremy Allen White - Dir. by Sean Durkin"
+url: "https://www.imdb.com/title/tt21064584/"
+body: """
| RELEASE DATE | RUNTIME | IMDB | ROTTENTOMATOES | METACRITIC |\n
|---|---|---|---|---|\n
| Dec 22nd, 2023 | 2hr 10m | 8.1 | 88% | 74 |\n
\n
Premise:\n
\n
```\n
\n
<span style="color:#323232;">The true story of the inseparable Von Erich brothers, who made history in the intensely competitive world of professional wrestling in the early 1980s.\n
</span>\n
```\n
\n
Director(s):\n
\n
```\n
\n
<span style="color:#323232;"> Sean Durkin\n
</span>\n
```\n
\n
Writer(s):\n
\n
```\n
\n
<span style="color:#323232;"> Sean Durkin\n
</span>\n
```\n
\n
| CAST | | |\n
|---|---|---|\n
| Zac Efron | … | Kevin Von Erich |\n
| Jeremy Allen White | … | Kerry Von Erich |\n
| Harris Dickinson | … | David Von Erich |\n
| Holt McCallany | … | Fritz Von Erich |\n
| Maura Tierney | … | Doris Von Erich |
"""
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+createdAt: DateTimeImmutable @1703210422 {#2062
date: 2023-12-22 03:00:22.0 +01:00
}
} |
|
Show voter details
|
| 24 |
DENIED
|
moderate
|
App\Entity\Entry {#2081
+user: App\Entity\User {#261 …}
+magazine: Proxies\__CG__\App\Entity\Magazine {#1578 …}
+image: Proxies\__CG__\App\Entity\Image {#2077 …}
+domain: Proxies\__CG__\App\Entity\Domain {#2460 …}
+slug: "DISCUSSION-SPOILERS-The-Iron-Claw-Zac-Efron-Jeremy-Allen-White"
+title: "[DISCUSSION] [SPOILERS] - The Iron Claw - Zac Efron, Jeremy Allen White - Dir. by Sean Durkin"
+url: "https://www.imdb.com/title/tt21064584/"
+body: """
| RELEASE DATE | RUNTIME | IMDB | ROTTENTOMATOES | METACRITIC |\n
|---|---|---|---|---|\n
| Dec 22nd, 2023 | 2hr 10m | 8.1 | 88% | 74 |\n
\n
Premise:\n
\n
```\n
\n
<span style="color:#323232;">The true story of the inseparable Von Erich brothers, who made history in the intensely competitive world of professional wrestling in the early 1980s.\n
</span>\n
```\n
\n
Director(s):\n
\n
```\n
\n
<span style="color:#323232;"> Sean Durkin\n
</span>\n
```\n
\n
Writer(s):\n
\n
```\n
\n
<span style="color:#323232;"> Sean Durkin\n
</span>\n
```\n
\n
| CAST | | |\n
|---|---|---|\n
| Zac Efron | … | Kevin Von Erich |\n
| Jeremy Allen White | … | Kerry Von Erich |\n
| Harris Dickinson | … | David Von Erich |\n
| Holt McCallany | … | Fritz Von Erich |\n
| Maura Tierney | … | Doris Von Erich |
"""
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} |
|
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|
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| 26 |
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|
moderate
|
App\Entity\Entry {#2031
+user: App\Entity\User {#261 …}
+magazine: Proxies\__CG__\App\Entity\Magazine {#1578 …}
+image: Proxies\__CG__\App\Entity\Image {#2036 …}
+domain: Proxies\__CG__\App\Entity\Domain {#2460 …}
+slug: "DISCUSSION-SPOILERS-Anyone-But-You-Sydney-Sweeney-Glen-Powell-Dir"
+title: "[DISCUSSION] [SPOILERS] - Anyone But You - Sydney Sweeney, Glen Powell - Dir. by Will Gluck"
+url: "https://www.imdb.com/title/tt26047818/"
+body: """
| RELEASE DATE | RUNTIME | IMDB | ROTTENTOMATOES | METACRITIC |\n
|---|---|---|---|---|\n
| Dec 22nd, 2023 | 1hr 43m | TBA | 65% | 53 |\n
\n
Premise:\n
\n
```\n
\n
<span style="color:#323232;">After an amazing first date, Bea and Ben's fiery attraction turns ice cold - until they find themselves unexpectedly reunited at a destination wedding in Australia. So they do what any two mature adults would do: pretend to be a couple.\n
</span>\n
```\n
\n
Director(s):\n
\n
```\n
\n
<span style="color:#323232;"> Will Gluck\n
</span>\n
```\n
\n
Writer(s):\n
\n
```\n
\n
<span style="color:#323232;"> Ilana Wolpert, Will Gluck\n
</span>\n
```\n
\n
| CAST | | |\n
|---|---|---|\n
| Sydney Sweeney | … | Bea |\n
| Glen Powell | … | Ben |\n
| Mia Artemis | … | Barusta |\n
| Nat Buchanan | … | Miranda Clerk |\n
| Josh Bonello | … | Skyler Cappuccino |\n
| Gata | … | Pete |\n
| Alexandra Shipp | … | Claudia |
"""
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} |
|
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| 27 |
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|
edit
|
App\Entity\Entry {#2031
+user: App\Entity\User {#261 …}
+magazine: Proxies\__CG__\App\Entity\Magazine {#1578 …}
+image: Proxies\__CG__\App\Entity\Image {#2036 …}
+domain: Proxies\__CG__\App\Entity\Domain {#2460 …}
+slug: "DISCUSSION-SPOILERS-Anyone-But-You-Sydney-Sweeney-Glen-Powell-Dir"
+title: "[DISCUSSION] [SPOILERS] - Anyone But You - Sydney Sweeney, Glen Powell - Dir. by Will Gluck"
+url: "https://www.imdb.com/title/tt26047818/"
+body: """
| RELEASE DATE | RUNTIME | IMDB | ROTTENTOMATOES | METACRITIC |\n
|---|---|---|---|---|\n
| Dec 22nd, 2023 | 1hr 43m | TBA | 65% | 53 |\n
\n
Premise:\n
\n
```\n
\n
<span style="color:#323232;">After an amazing first date, Bea and Ben's fiery attraction turns ice cold - until they find themselves unexpectedly reunited at a destination wedding in Australia. So they do what any two mature adults would do: pretend to be a couple.\n
</span>\n
```\n
\n
Director(s):\n
\n
```\n
\n
<span style="color:#323232;"> Will Gluck\n
</span>\n
```\n
\n
Writer(s):\n
\n
```\n
\n
<span style="color:#323232;"> Ilana Wolpert, Will Gluck\n
</span>\n
```\n
\n
| CAST | | |\n
|---|---|---|\n
| Sydney Sweeney | … | Bea |\n
| Glen Powell | … | Ben |\n
| Mia Artemis | … | Barusta |\n
| Nat Buchanan | … | Miranda Clerk |\n
| Josh Bonello | … | Skyler Cappuccino |\n
| Gata | … | Pete |\n
| Alexandra Shipp | … | Claudia |
"""
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date: 2023-12-22 03:00:17.0 +01:00
}
} |
|
Show voter details
|
| 28 |
DENIED
|
moderate
|
App\Entity\Entry {#2031
+user: App\Entity\User {#261 …}
+magazine: Proxies\__CG__\App\Entity\Magazine {#1578 …}
+image: Proxies\__CG__\App\Entity\Image {#2036 …}
+domain: Proxies\__CG__\App\Entity\Domain {#2460 …}
+slug: "DISCUSSION-SPOILERS-Anyone-But-You-Sydney-Sweeney-Glen-Powell-Dir"
+title: "[DISCUSSION] [SPOILERS] - Anyone But You - Sydney Sweeney, Glen Powell - Dir. by Will Gluck"
+url: "https://www.imdb.com/title/tt26047818/"
+body: """
| RELEASE DATE | RUNTIME | IMDB | ROTTENTOMATOES | METACRITIC |\n
|---|---|---|---|---|\n
| Dec 22nd, 2023 | 1hr 43m | TBA | 65% | 53 |\n
\n
Premise:\n
\n
```\n
\n
<span style="color:#323232;">After an amazing first date, Bea and Ben's fiery attraction turns ice cold - until they find themselves unexpectedly reunited at a destination wedding in Australia. So they do what any two mature adults would do: pretend to be a couple.\n
</span>\n
```\n
\n
Director(s):\n
\n
```\n
\n
<span style="color:#323232;"> Will Gluck\n
</span>\n
```\n
\n
Writer(s):\n
\n
```\n
\n
<span style="color:#323232;"> Ilana Wolpert, Will Gluck\n
</span>\n
```\n
\n
| CAST | | |\n
|---|---|---|\n
| Sydney Sweeney | … | Bea |\n
| Glen Powell | … | Ben |\n
| Mia Artemis | … | Barusta |\n
| Nat Buchanan | … | Miranda Clerk |\n
| Josh Bonello | … | Skyler Cappuccino |\n
| Gata | … | Pete |\n
| Alexandra Shipp | … | Claudia |
"""
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date: 2023-12-22 03:00:17.0 +01:00
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} |
|
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| 29 |
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null |
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| 30 |
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moderate
|
App\Entity\Entry {#2032
+user: App\Entity\User {#261 …}
+magazine: Proxies\__CG__\App\Entity\Magazine {#1718 …}
+image: Proxies\__CG__\App\Entity\Image {#2026 …}
+domain: Proxies\__CG__\App\Entity\Domain {#1716 …}
+slug: "RECIPES-8-Great-Gruyere-Cheese-Recipes"
+title: "[RECIPES] 8 Great Gruyère Cheese Recipes"
+url: "https://www.seriouseats.com/gruyere-cheese-recipes-7965766"
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date: 2023-12-21 02:44:04.0 +01:00
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} |
|
Show voter details
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|
edit
|
App\Entity\Entry {#2032
+user: App\Entity\User {#261 …}
+magazine: Proxies\__CG__\App\Entity\Magazine {#1718 …}
+image: Proxies\__CG__\App\Entity\Image {#2026 …}
+domain: Proxies\__CG__\App\Entity\Domain {#1716 …}
+slug: "RECIPES-8-Great-Gruyere-Cheese-Recipes"
+title: "[RECIPES] 8 Great Gruyère Cheese Recipes"
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date: 2023-12-21 02:44:04.0 +01:00
}
} |
|
Show voter details
|
| 32 |
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moderate
|
App\Entity\Entry {#2032
+user: App\Entity\User {#261 …}
+magazine: Proxies\__CG__\App\Entity\Magazine {#1718 …}
+image: Proxies\__CG__\App\Entity\Image {#2026 …}
+domain: Proxies\__CG__\App\Entity\Domain {#1716 …}
+slug: "RECIPES-8-Great-Gruyere-Cheese-Recipes"
+title: "[RECIPES] 8 Great Gruyère Cheese Recipes"
+url: "https://www.seriouseats.com/gruyere-cheese-recipes-7965766"
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date: 2023-12-21 02:44:04.0 +01:00
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} |
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| 34 |
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moderate
|
Proxies\__CG__\App\Entity\Entry {#2149
+user: Proxies\__CG__\App\Entity\User {#2518 …}
+magazine: Proxies\__CG__\App\Entity\Magazine {#1718 …}
+image: Proxies\__CG__\App\Entity\Image {#2541 …}
+domain: Proxies\__CG__\App\Entity\Domain {#2564 …}
+slug: "Jjimdak-Korean-braised-chicken"
+title: "Jjimdak (Korean braised chicken)"
+url: "https://crazykoreancooking.com/recipe/jjimdak-korean-braised-chicken"
+body: """
Fantastic dish. I made this tonight. Oddly enough I never had this dish growing up. I subbed in daikon for the potato since we had it on hand.\n
\n
Be careful about the amount of liquid that’s in the pot when you put the noodles in. They’ll absorb quite a bit. You may also not need to add the potato starch slurry if it’s cooked down enough.
"""
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App\Entity\EntryComment {#2148
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+magazine: Proxies\__CG__\App\Entity\Magazine {#1718 …}
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+parent: null
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+body: "I actually never ate this growing up either. But will definitely be trying it out soon."
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"@TheGiantKorean@lemmy.world"
]
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+createdAt: DateTimeImmutable @1703035781 {#2546
date: 2023-12-20 02:29:41.0 +01:00
}
+__isInitialized__: true
…2
} |
|
Show voter details
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edit
|
Proxies\__CG__\App\Entity\Entry {#2149
+user: Proxies\__CG__\App\Entity\User {#2518 …}
+magazine: Proxies\__CG__\App\Entity\Magazine {#1718 …}
+image: Proxies\__CG__\App\Entity\Image {#2541 …}
+domain: Proxies\__CG__\App\Entity\Domain {#2564 …}
+slug: "Jjimdak-Korean-braised-chicken"
+title: "Jjimdak (Korean braised chicken)"
+url: "https://crazykoreancooking.com/recipe/jjimdak-korean-braised-chicken"
+body: """
Fantastic dish. I made this tonight. Oddly enough I never had this dish growing up. I subbed in daikon for the potato since we had it on hand.\n
\n
Be careful about the amount of liquid that’s in the pot when you put the noodles in. They’ll absorb quite a bit. You may also not need to add the potato starch slurry if it’s cooked down enough.
"""
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date: 2023-12-20 02:29:41.0 +01:00
}
+__isInitialized__: true
…2
} |
|
Show voter details
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| 36 |
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|
Proxies\__CG__\App\Entity\Entry {#2149
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+magazine: Proxies\__CG__\App\Entity\Magazine {#1718 …}
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+title: "Jjimdak (Korean braised chicken)"
+url: "https://crazykoreancooking.com/recipe/jjimdak-korean-braised-chicken"
+body: """
Fantastic dish. I made this tonight. Oddly enough I never had this dish growing up. I subbed in daikon for the potato since we had it on hand.\n
\n
Be careful about the amount of liquid that’s in the pot when you put the noodles in. They’ll absorb quite a bit. You may also not need to add the potato starch slurry if it’s cooked down enough.
"""
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date: 2023-12-20 02:29:41.0 +01:00
}
+__isInitialized__: true
…2
} |
|
Show voter details
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| 37 |
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|
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|
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| 38 |
DENIED
|
moderate
|
App\Entity\EntryComment {#2148
+user: App\Entity\User {#261 …}
+entry: Proxies\__CG__\App\Entity\Entry {#2149
+user: Proxies\__CG__\App\Entity\User {#2518 …}
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+image: Proxies\__CG__\App\Entity\Image {#2541 …}
+domain: Proxies\__CG__\App\Entity\Domain {#2564 …}
+slug: "Jjimdak-Korean-braised-chicken"
+title: "Jjimdak (Korean braised chicken)"
+url: "https://crazykoreancooking.com/recipe/jjimdak-korean-braised-chicken"
+body: """
Fantastic dish. I made this tonight. Oddly enough I never had this dish growing up. I subbed in daikon for the potato since we had it on hand.\n
\n
Be careful about the amount of liquid that’s in the pot when you put the noodles in. They’ll absorb quite a bit. You may also not need to add the potato starch slurry if it’s cooked down enough.
"""
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date: 2023-12-20 02:29:41.0 +01:00
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…2
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date: 2023-12-21 02:51:12.0 +01:00
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} |
|
Show voter details
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| 39 |
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|
edit
|
App\Entity\EntryComment {#2148
+user: App\Entity\User {#261 …}
+entry: Proxies\__CG__\App\Entity\Entry {#2149
+user: Proxies\__CG__\App\Entity\User {#2518 …}
+magazine: Proxies\__CG__\App\Entity\Magazine {#1718 …}
+image: Proxies\__CG__\App\Entity\Image {#2541 …}
+domain: Proxies\__CG__\App\Entity\Domain {#2564 …}
+slug: "Jjimdak-Korean-braised-chicken"
+title: "Jjimdak (Korean braised chicken)"
+url: "https://crazykoreancooking.com/recipe/jjimdak-korean-braised-chicken"
+body: """
Fantastic dish. I made this tonight. Oddly enough I never had this dish growing up. I subbed in daikon for the potato since we had it on hand.\n
\n
Be careful about the amount of liquid that’s in the pot when you put the noodles in. They’ll absorb quite a bit. You may also not need to add the potato starch slurry if it’s cooked down enough.
"""
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…2
}
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date: 2023-12-21 02:51:12.0 +01:00
}
+"title": 239323
} |
|
Show voter details
|
| 40 |
DENIED
|
moderate
|
App\Entity\EntryComment {#2148
+user: App\Entity\User {#261 …}
+entry: Proxies\__CG__\App\Entity\Entry {#2149
+user: Proxies\__CG__\App\Entity\User {#2518 …}
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+slug: "Jjimdak-Korean-braised-chicken"
+title: "Jjimdak (Korean braised chicken)"
+url: "https://crazykoreancooking.com/recipe/jjimdak-korean-braised-chicken"
+body: """
Fantastic dish. I made this tonight. Oddly enough I never had this dish growing up. I subbed in daikon for the potato since we had it on hand.\n
\n
Be careful about the amount of liquid that’s in the pot when you put the noodles in. They’ll absorb quite a bit. You may also not need to add the potato starch slurry if it’s cooked down enough.
"""
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date: 2023-12-21 02:51:12.0 +01:00
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} |
|
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| 41 |
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| 42 |
DENIED
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moderate
|
App\Entity\Entry {#2393
+user: App\Entity\User {#261 …}
+magazine: Proxies\__CG__\App\Entity\Magazine {#1718 …}
+image: Proxies\__CG__\App\Entity\Image {#1384 …}
+domain: Proxies\__CG__\App\Entity\Domain {#1381 …}
+slug: "RECIPE-Holiday-Stuffed-Sweet-Potato-with-bacon-pecans-and-amp-sage"
+title: "[RECIPE] Holiday Stuffed Sweet Potato - with bacon, pecans & sage"
+url: "https://www.recipetineats.com/holiday-stuffed-sweet-potato-with-bacon-pecans-sage/"
+body: """
Ingredients\n
\n
```\n
\n
<span style="color:#323232;">4 x 300g / 10oz sweet potatoes , skin on, washed and dried\n
</span><span style="color:#323232;">1/2 tsp cooking / kosher salt\n
</span><span style="color:#323232;">4 tbsp unsalted butter\n
</span><span style="color:#323232;">5 tbsp pecan nuts (Note 2)\n
</span><span style="color:#323232;">200g / 7 oz streaky bacon , chopped (Note 5 to omit)\n
</span><span style="color:#323232;">1 1/2 cups colby cheese , shredded (Note 3)\n
</span><span style="color:#323232;">1/4 tsp black pepper\n
</span><span style="color:#323232;">1/4 tsp garlic powder\n
</span><span style="color:#323232;">1/4 tsp onion powder\n
</span><span style="color:#323232;">1/4 tsp paprika\n
</span>\n
```\n
\n
Panko topping:\n
\n
```\n
\n
<span style="color:#323232;">1/4 tsp cooking / kosher salt\n
</span><span style="color:#323232;">1/2 cup panko breadcrumbs\n
</span><span style="color:#323232;">2 tbsp sage leaves , finely chopped (Note 4)\n
</span>\n
```\n
\n
Instructions\n
\n
```\n
\n
<span style="color:#323232;">Preheat oven to 200°C / 400°F (180°C fan forced).\n
</span><span style="color:#323232;">Bake - Prick the skin of the potatoes 15 times with a fork. Place on a foil lined baking tray and bake for 75 minutes or until soft all the way through (check with a butter knife).\n
</span><span style="color:#323232;">Scoop - Once potatoes cooked, allow to cool for 10 minutes just to handle. Cut in half lengthwise then scoop out the flesh, leaving a 0.5cm (0.2") wall (use a tea towel if hot). Place flesh in a bowl.\n
</span><span style="color:#323232;">Stuffing (*see below for prepping components*)- Mash the potatoes with a fork. Then add the browned butter, 1/2 tsp salt, pepper, garlic, onion powder and paprika. The add half of each the pecans, bacon and cheese (rest reserved for toppings). Stir until combined.\n
</span><span style="color:#323232;">Stuff - Place halved sweet potato back on a paper lined baking tray and stuff them equally with filling. Sprinkle with leftover cheese and bake for 25 minutes until cheese is melted.\n
</span><span style="color:#323232;">Crunchy topping - Top with reserved pecans, bacon and panko mixture. Bake for another 3 to 4 minutes\n
</span><span style="color:#323232;">Rest for 5 minutes then serve!\n
</span>\n
```\n
\n
Stuffing & topping components\n
\n
```\n
\n
<span style="color:#323232;">Prepare these while the potatoes are baking.\n
</span><span style="color:#323232;">Browned butter - Melt the butter in a small silver pan or saucepan over medium heat. Leave to simmer on medium heat for 3 to 5 minutes, stirring every now and then, until (when you push foam aside) you see little golden-brown bits and it smells nutty. Immediately pour into a small bowl (including the golden bits) and set aside.\n
</span><span style="color:#323232;">Toast pecans - Heat a non-stick pan over medium high heat. Add pecans and toast for 2 to 3 minutes until they have golden spots. Transfer to cutting board, cool then finely chop.\n
</span><span style="color:#323232;">Crispy bacon - Add bacon into the same pan over medium heat. When the fat starts to melt, turn the heat up to medium high and cook until golden (4 to 5 minutes). Scoop out bacon with a slotted spoon and place into a small bowl. Leave leftover fat in the pan.\n
</span><span style="color:#323232;">Golden panko - Still on medium high, add the Panko topping ingredients. Stir until golden, around 2 minutes, then scrape into a bowl.\n
</span>\n
```\n
\n
Notes\n
\n
1. Sweet potato - If your potatoes are larger or smaller, that’s fine. There’s enough topping / filling for around 1.2kg / 2.4lb sweet potato.\n
2. Nuts - sub almonds, walnuts, macadamia or other of choice.\n
3. Cheese alternatives - sub cheddar, tasty, gruyere, Monterey jack, gruyere, swiss cheese. If using mozzarella, I’d mix in 1/4 cup of parmesan cheese for a flavour / salt boost.\n
4. Sage works so well with the flavours in this dish (fresh, not dried). Rosemary is my back up herb here. Fallback - just use parsley for the green specks in the topping!\n
5. To leave out bacon - it will still be great without because there’s so many other flavours going on here. If you really want to compensate, then add 1/4 cup parmesan into the filling and 2 tbsp into the Panko mixture. It will take the place of the flavour and salt punch you get from bacon!\n
6. Assemble ahead - The potatoes can be cooked and stuffed, then baked the next day. Leftovers will keep for 4 days though there’s nothing like freshly baked!
"""
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date: 2023-12-16 09:24:34.0 +01:00
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-id: 22567
-titleTs: "'bacon':7 'holiday':2 'pecan':8 'potato':5 'recip':1 'sage':9 'stuf':3 'sweet':4"
-bodyTs: "'0.2':154 '0.5':152 '1':38,443 '1.2':463 '1/2':13,39,68,184 '1/4':46,50,54,58,63,498,569 '10':136 '10oz':5 '15':99 '180':88 '2':27,72,352,435,469,576 '2.4':465 '200':84 '200g':28 '25':235 '3':45,254,296,354,479 '300g':4 '4':2,18,79,256,397,508,616 '400':86 '5':22,35,260,298,399,540 '6':597 '7':29 '75':114 'add':180,194,347,371,426,568 'ahead':599 'allow':132 'almond':472 'altern':481 'anoth':253 'around':434,462 'asid':310,334 'assembl':598 'back':215,525 'bacon':32,200,247,370,372,403,544,596 'bake':92,109,112,220,233,251,273,608,624 'bit':317,331 'black':48 'board':364 'boost':507 'bowl':166,327,413,441 'breadcrumb':71 'brown':182,274,316 'butter':21,126,183,275,278 'c':85,89 'check':123 'cheddar':483 'chees':42,202,231,238,480,490,502 'choic':478 'chop':33,77,368 'cm':153 'colbi':41 'combin':209 'compens':566 'compon':172,266 'cook':15,65,131,394,604 'cool':134,365 'crispi':369 'crunchi':241 'cup':40,69,499,570 'cut':141,363 'd':495 'day':611,617 'dish':518 'dri':12,521 'enough':458 'equal':225 'everi':301 'f':87 'fallback':529 'fan':90 'fat':382,416 'fill':227,460,574 'fine':76,367,455 'flavour':505,515,557,589 'flesh':149,163 'foam':309 'foil':107 'forc':91 'fork':103,178 'fresh':519,623 'garlic':52,188 'get':594 'go':558 'golden':315,330,359,396,420,433 'golden-brown':314 'great':549 'green':535 'gruyer':485,488 'half':143,195 'halv':212 'handl':140 'heat':288,294,337,346,379,388 'herb':527 'high':345,392,425 'hot':161 'immedi':322 'includ':328 'ingredi':1,430 'instruct':80 'jack':487 'keep':614 'kg':464 'knife':127 'kosher':16,66 'larger':450 'lb':466 'leav':75,150,289,414,542 'leftov':230,415,612 'lengthwis':144 'like':622 'line':108,219 'littl':313 'macadamia':474 'mani':555 'mash':173 'medium':287,293,344,378,391,424 'melt':240,276,385 'minut':115,137,236,257,261,299,355,400,436 'mix':496 'mixtur':250,581 'monterey':486 'mozzarella':493 'next':610 'non':340 'non-stick':339 'note':26,34,44,78,442 'noth':621 'nut':25,470 'nutti':321 'omit':37 'onion':56,189 'oven':82 'oz':30 'pan':283,342,376,419 'panko':61,70,249,421,428,580 'paper':218 'paprika':60,192 'parmesan':501,571 'parsley':532 'pecan':24,199,246,336,348 'pepper':49,187 'place':104,162,211,409,586 'potato':7,98,130,175,214,271,445,448,468,601 'pour':323 'powder':53,57,190 'preheat':81 'prep':171 'prepar':267 'prick':93 'punch':592 'push':308 'realli':563 'reserv':204,245 'rest':203,258 'rosemari':522 'sage':74,509 'salt':17,67,186,506,591 'saucepan':285 'scoop':128,146,401 'scrape':438 'see':168,312 'serv':263 'set':333 'shred':43 'silver':282 'simmer':291 'skin':8,95 'slot':406 'small':281,326,412 'smaller':452 'smell':320 'soft':118 'speck':536 'spoon':407 'spot':360 'sprinkl':228 'start':383 'stick':341 'still':422,547 'stir':207,300,431 'streaki':31 'stuf':167,264,606 'stuff':210,223 'sub':471,482 'sweet':6,213,444,467 'swiss':489 'take':584 'tasti':484 'tbsp':19,23,73,577 'tea':158 'though':618 'time':100 'toast':335,350 'top':62,206,242,243,265,429,459,539 'towel':159 'transfer':361 'tray':110,221 'tsp':14,47,51,55,59,64,185 'turn':386 'unsalt':20 'use':156,492,531 'wall':155 'walnut':473 'want':564 'wash':10 'way':121 'well':512 'without':550 'work':510 'x':3"
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date: 2023-12-16 08:14:13.0 +01:00
}
} |
|
Show voter details
|
| 43 |
DENIED
|
edit
|
App\Entity\Entry {#2393
+user: App\Entity\User {#261 …}
+magazine: Proxies\__CG__\App\Entity\Magazine {#1718 …}
+image: Proxies\__CG__\App\Entity\Image {#1384 …}
+domain: Proxies\__CG__\App\Entity\Domain {#1381 …}
+slug: "RECIPE-Holiday-Stuffed-Sweet-Potato-with-bacon-pecans-and-amp-sage"
+title: "[RECIPE] Holiday Stuffed Sweet Potato - with bacon, pecans & sage"
+url: "https://www.recipetineats.com/holiday-stuffed-sweet-potato-with-bacon-pecans-sage/"
+body: """
Ingredients\n
\n
```\n
\n
<span style="color:#323232;">4 x 300g / 10oz sweet potatoes , skin on, washed and dried\n
</span><span style="color:#323232;">1/2 tsp cooking / kosher salt\n
</span><span style="color:#323232;">4 tbsp unsalted butter\n
</span><span style="color:#323232;">5 tbsp pecan nuts (Note 2)\n
</span><span style="color:#323232;">200g / 7 oz streaky bacon , chopped (Note 5 to omit)\n
</span><span style="color:#323232;">1 1/2 cups colby cheese , shredded (Note 3)\n
</span><span style="color:#323232;">1/4 tsp black pepper\n
</span><span style="color:#323232;">1/4 tsp garlic powder\n
</span><span style="color:#323232;">1/4 tsp onion powder\n
</span><span style="color:#323232;">1/4 tsp paprika\n
</span>\n
```\n
\n
Panko topping:\n
\n
```\n
\n
<span style="color:#323232;">1/4 tsp cooking / kosher salt\n
</span><span style="color:#323232;">1/2 cup panko breadcrumbs\n
</span><span style="color:#323232;">2 tbsp sage leaves , finely chopped (Note 4)\n
</span>\n
```\n
\n
Instructions\n
\n
```\n
\n
<span style="color:#323232;">Preheat oven to 200°C / 400°F (180°C fan forced).\n
</span><span style="color:#323232;">Bake - Prick the skin of the potatoes 15 times with a fork. Place on a foil lined baking tray and bake for 75 minutes or until soft all the way through (check with a butter knife).\n
</span><span style="color:#323232;">Scoop - Once potatoes cooked, allow to cool for 10 minutes just to handle. Cut in half lengthwise then scoop out the flesh, leaving a 0.5cm (0.2") wall (use a tea towel if hot). Place flesh in a bowl.\n
</span><span style="color:#323232;">Stuffing (*see below for prepping components*)- Mash the potatoes with a fork. Then add the browned butter, 1/2 tsp salt, pepper, garlic, onion powder and paprika. The add half of each the pecans, bacon and cheese (rest reserved for toppings). Stir until combined.\n
</span><span style="color:#323232;">Stuff - Place halved sweet potato back on a paper lined baking tray and stuff them equally with filling. Sprinkle with leftover cheese and bake for 25 minutes until cheese is melted.\n
</span><span style="color:#323232;">Crunchy topping - Top with reserved pecans, bacon and panko mixture. Bake for another 3 to 4 minutes\n
</span><span style="color:#323232;">Rest for 5 minutes then serve!\n
</span>\n
```\n
\n
Stuffing & topping components\n
\n
```\n
\n
<span style="color:#323232;">Prepare these while the potatoes are baking.\n
</span><span style="color:#323232;">Browned butter - Melt the butter in a small silver pan or saucepan over medium heat. Leave to simmer on medium heat for 3 to 5 minutes, stirring every now and then, until (when you push foam aside) you see little golden-brown bits and it smells nutty. Immediately pour into a small bowl (including the golden bits) and set aside.\n
</span><span style="color:#323232;">Toast pecans - Heat a non-stick pan over medium high heat. Add pecans and toast for 2 to 3 minutes until they have golden spots. Transfer to cutting board, cool then finely chop.\n
</span><span style="color:#323232;">Crispy bacon - Add bacon into the same pan over medium heat. When the fat starts to melt, turn the heat up to medium high and cook until golden (4 to 5 minutes). Scoop out bacon with a slotted spoon and place into a small bowl. Leave leftover fat in the pan.\n
</span><span style="color:#323232;">Golden panko - Still on medium high, add the Panko topping ingredients. Stir until golden, around 2 minutes, then scrape into a bowl.\n
</span>\n
```\n
\n
Notes\n
\n
1. Sweet potato - If your potatoes are larger or smaller, that’s fine. There’s enough topping / filling for around 1.2kg / 2.4lb sweet potato.\n
2. Nuts - sub almonds, walnuts, macadamia or other of choice.\n
3. Cheese alternatives - sub cheddar, tasty, gruyere, Monterey jack, gruyere, swiss cheese. If using mozzarella, I’d mix in 1/4 cup of parmesan cheese for a flavour / salt boost.\n
4. Sage works so well with the flavours in this dish (fresh, not dried). Rosemary is my back up herb here. Fallback - just use parsley for the green specks in the topping!\n
5. To leave out bacon - it will still be great without because there’s so many other flavours going on here. If you really want to compensate, then add 1/4 cup parmesan into the filling and 2 tbsp into the Panko mixture. It will take the place of the flavour and salt punch you get from bacon!\n
6. Assemble ahead - The potatoes can be cooked and stuffed, then baked the next day. Leftovers will keep for 4 days though there’s nothing like freshly baked!
"""
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date: 2023-12-16 09:24:34.0 +01:00
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-titleTs: "'bacon':7 'holiday':2 'pecan':8 'potato':5 'recip':1 'sage':9 'stuf':3 'sweet':4"
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+createdAt: DateTimeImmutable @1702710853 {#2395
date: 2023-12-16 08:14:13.0 +01:00
}
} |
|
Show voter details
|
| 44 |
DENIED
|
moderate
|
App\Entity\Entry {#2393
+user: App\Entity\User {#261 …}
+magazine: Proxies\__CG__\App\Entity\Magazine {#1718 …}
+image: Proxies\__CG__\App\Entity\Image {#1384 …}
+domain: Proxies\__CG__\App\Entity\Domain {#1381 …}
+slug: "RECIPE-Holiday-Stuffed-Sweet-Potato-with-bacon-pecans-and-amp-sage"
+title: "[RECIPE] Holiday Stuffed Sweet Potato - with bacon, pecans & sage"
+url: "https://www.recipetineats.com/holiday-stuffed-sweet-potato-with-bacon-pecans-sage/"
+body: """
Ingredients\n
\n
```\n
\n
<span style="color:#323232;">4 x 300g / 10oz sweet potatoes , skin on, washed and dried\n
</span><span style="color:#323232;">1/2 tsp cooking / kosher salt\n
</span><span style="color:#323232;">4 tbsp unsalted butter\n
</span><span style="color:#323232;">5 tbsp pecan nuts (Note 2)\n
</span><span style="color:#323232;">200g / 7 oz streaky bacon , chopped (Note 5 to omit)\n
</span><span style="color:#323232;">1 1/2 cups colby cheese , shredded (Note 3)\n
</span><span style="color:#323232;">1/4 tsp black pepper\n
</span><span style="color:#323232;">1/4 tsp garlic powder\n
</span><span style="color:#323232;">1/4 tsp onion powder\n
</span><span style="color:#323232;">1/4 tsp paprika\n
</span>\n
```\n
\n
Panko topping:\n
\n
```\n
\n
<span style="color:#323232;">1/4 tsp cooking / kosher salt\n
</span><span style="color:#323232;">1/2 cup panko breadcrumbs\n
</span><span style="color:#323232;">2 tbsp sage leaves , finely chopped (Note 4)\n
</span>\n
```\n
\n
Instructions\n
\n
```\n
\n
<span style="color:#323232;">Preheat oven to 200°C / 400°F (180°C fan forced).\n
</span><span style="color:#323232;">Bake - Prick the skin of the potatoes 15 times with a fork. Place on a foil lined baking tray and bake for 75 minutes or until soft all the way through (check with a butter knife).\n
</span><span style="color:#323232;">Scoop - Once potatoes cooked, allow to cool for 10 minutes just to handle. Cut in half lengthwise then scoop out the flesh, leaving a 0.5cm (0.2") wall (use a tea towel if hot). Place flesh in a bowl.\n
</span><span style="color:#323232;">Stuffing (*see below for prepping components*)- Mash the potatoes with a fork. Then add the browned butter, 1/2 tsp salt, pepper, garlic, onion powder and paprika. The add half of each the pecans, bacon and cheese (rest reserved for toppings). Stir until combined.\n
</span><span style="color:#323232;">Stuff - Place halved sweet potato back on a paper lined baking tray and stuff them equally with filling. Sprinkle with leftover cheese and bake for 25 minutes until cheese is melted.\n
</span><span style="color:#323232;">Crunchy topping - Top with reserved pecans, bacon and panko mixture. Bake for another 3 to 4 minutes\n
</span><span style="color:#323232;">Rest for 5 minutes then serve!\n
</span>\n
```\n
\n
Stuffing & topping components\n
\n
```\n
\n
<span style="color:#323232;">Prepare these while the potatoes are baking.\n
</span><span style="color:#323232;">Browned butter - Melt the butter in a small silver pan or saucepan over medium heat. Leave to simmer on medium heat for 3 to 5 minutes, stirring every now and then, until (when you push foam aside) you see little golden-brown bits and it smells nutty. Immediately pour into a small bowl (including the golden bits) and set aside.\n
</span><span style="color:#323232;">Toast pecans - Heat a non-stick pan over medium high heat. Add pecans and toast for 2 to 3 minutes until they have golden spots. Transfer to cutting board, cool then finely chop.\n
</span><span style="color:#323232;">Crispy bacon - Add bacon into the same pan over medium heat. When the fat starts to melt, turn the heat up to medium high and cook until golden (4 to 5 minutes). Scoop out bacon with a slotted spoon and place into a small bowl. Leave leftover fat in the pan.\n
</span><span style="color:#323232;">Golden panko - Still on medium high, add the Panko topping ingredients. Stir until golden, around 2 minutes, then scrape into a bowl.\n
</span>\n
```\n
\n
Notes\n
\n
1. Sweet potato - If your potatoes are larger or smaller, that’s fine. There’s enough topping / filling for around 1.2kg / 2.4lb sweet potato.\n
2. Nuts - sub almonds, walnuts, macadamia or other of choice.\n
3. Cheese alternatives - sub cheddar, tasty, gruyere, Monterey jack, gruyere, swiss cheese. If using mozzarella, I’d mix in 1/4 cup of parmesan cheese for a flavour / salt boost.\n
4. Sage works so well with the flavours in this dish (fresh, not dried). Rosemary is my back up herb here. Fallback - just use parsley for the green specks in the topping!\n
5. To leave out bacon - it will still be great without because there’s so many other flavours going on here. If you really want to compensate, then add 1/4 cup parmesan into the filling and 2 tbsp into the Panko mixture. It will take the place of the flavour and salt punch you get from bacon!\n
6. Assemble ahead - The potatoes can be cooked and stuffed, then baked the next day. Leftovers will keep for 4 days though there’s nothing like freshly baked!
"""
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date: 2023-12-16 09:24:34.0 +01:00
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Show voter details
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| 45 |
DENIED
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ROLE_USER
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Show voter details
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| 46 |
DENIED
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moderate
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App\Entity\Entry {#1909
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Show voter details
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| 47 |
DENIED
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edit
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App\Entity\Entry {#1909
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Show voter details
|
| 48 |
DENIED
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moderate
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App\Entity\Entry {#1909
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|
Show voter details
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| 49 |
DENIED
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ROLE_USER
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null |
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Show voter details
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| 50 |
DENIED
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moderate
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App\Entity\EntryComment {#2284
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Show voter details
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| 51 |
DENIED
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edit
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App\Entity\EntryComment {#2284
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Show voter details
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| 52 |
DENIED
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moderate
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App\Entity\EntryComment {#2284
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+title: "Gary Oldman Says ‘Thank God’ for ‘Harry Potter’ and ‘Dark Knight’ Movies Because ‘They Saved Me’"
+url: "https://variety.com/2023/film/news/gary-oldman-harry-potter-batman-saved-career-1235841375/"
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date: 2023-12-17 09:36:46.0 +01:00
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+createdAt: DateTimeImmutable @1702679688 {#1906
date: 2023-12-15 23:34:48.0 +01:00
}
}
+magazine: Proxies\__CG__\App\Entity\Magazine {#1578 …}
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+parent: Proxies\__CG__\App\Entity\EntryComment {#2287 …}
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+body: "Leon is such a good movie. One of the first of the Oldman unhinged performances I can remember."
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date: 2023-12-16 01:36:46.0 +01:00
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"@canthidium@lemmy.world"
"@swiffswaffplop@lemmy.world"
"@SgtAStrawberry@lemmy.world"
"@Psaldorn@lemmy.world"
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date: 2023-12-16 01:36:46.0 +01:00
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+"title": 226076
} |
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Show voter details
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| 53 |
DENIED
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null |
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Show voter details
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| 54 |
DENIED
|
moderate
|
App\Entity\Entry {#2377
+user: App\Entity\User {#261 …}
+magazine: Proxies\__CG__\App\Entity\Magazine {#1718 …}
+image: Proxies\__CG__\App\Entity\Image {#2360 …}
+domain: Proxies\__CG__\App\Entity\Domain {#2359 …}
+slug: "RECIPE-Korean-Curry-Rice-Kare-Rice"
+title: "[RECIPE] Korean Curry Rice (Kare Rice)"
+url: "https://mykoreankitchen.com/korean-curry-rice/"
+body: """
Ingredients\n
\n
```\n
\n
<span style="color:#323232;">250 g beef chuck steak (or your choice of meat), (8.8 ounce), diced\n
</span><span style="color:#323232;">1 Tbsp sweet rice wine (mirin)\n
</span><span style="color:#323232;">3/4 cup water , to mix with the curry powder\n
</span><span style="color:#323232;">100 g Korean curry powder (3.5 ounce)\n
</span><span style="color:#323232;">2 Tbsp cooking oil\n
</span><span style="color:#323232;">200 g onion (7 ounce), peeled and cut into large cubes\n
</span><span style="color:#323232;">70 g salted butter (2.5 ounce)\n
</span><span style="color:#323232;">150 g potato (5.3 ounce), peeled and cut into large cubes\n
</span><span style="color:#323232;">120 g carrot (4.2 ounce), peeled and cut into large cubes\n
</span><span style="color:#323232;">4 cups water\n
</span><span style="color:#323232;">steamed rice , to serve\n
</span>\n
```\n
\n
Instructions\n
\n
```\n
\n
<span style="color:#323232;">In a bowl, marinate the meat with sweet rice wine (mirin), then set it aside for 5 minutes.\n
</span><span style="color:#323232;">In a small jug, combine 3/4 cup of water with the Korean curry powder. Mix well until you achieve a smooth, well-blended mixture.\n
</span><span style="color:#323232;">Preheat a large pot (e.g. dutch oven) over medium-high heat. Then, add the cooking oil and sauté the onions until they turn golden brown.\n
</span><span style="color:#323232;">Add the previously marinated meat to the pot and stir. Cook the meat until it reaches a medium level of doneness, with a slight hint of pink in the center.\n
</span><span style="color:#323232;">Add the butter to the pot and stir until it completely melts and evenly incorporates into the dish.\n
</span><span style="color:#323232;">Add the potato and carrot pieces to the pot, and then pour in 4 cups of water.\n
</span><span style="color:#323232;">Bring the pot to a boil over medium-high heat. Continue cooking uncovered for about 30 minutes, periodically skimming off any bubbles or foam that may form on the surface and discarding them. Stir occasionally to prevent sticking.\n
</span><span style="color:#323232;">Finally, add the prepared curry powder mixture to the pot and stir it in until the curry thickens, which should take around 1 minute.\n
</span><span style="color:#323232;">Serve the curry on a bed of steamed rice with a variety of side dishes to complement the flavors. Some popular side dishes include kimchi, radish kimchi, pickled radish, and a refreshing pickled cucumber. You can store any leftover curry in an airtight container in the refrigerator for 3 to 4 days, or freeze it for up to 3 months.\n
</span>\n
```
"""
+type: "link"
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date: 2024-02-13 02:44:03.0 +01:00
}
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+reports: Doctrine\ORM\PersistentCollection {#2386 …}
+favourites: Doctrine\ORM\PersistentCollection {#2385 …}
+notifications: Doctrine\ORM\PersistentCollection {#2378 …}
+badges: Doctrine\ORM\PersistentCollection {#2381 …}
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App\Entity\EntryComment {#2271
+user: App\Entity\User {#261 …}
+entry: App\Entity\Entry {#2377}
+magazine: Proxies\__CG__\App\Entity\Magazine {#1718 …}
+image: null
+parent: Proxies\__CG__\App\Entity\EntryComment {#2286 …}
+root: Proxies\__CG__\App\Entity\EntryComment {#2286 …}
+body: """
Echoing the other comment. Curry powder and Asian “instant curry” are very different things. That being said, Korean and Japanese curries are very similar. You can find both in powder or “block” roux forms. Ottogi is probably the most common brand of Korean curry mix. S&B being the most common Japanese one. You can find both in most Asian grocery stores.\n
\n
The main differences is in what’s put in. Koreans use more pork or beef short ribs as well as fermented or pickled veggies, like kimchi in as well. But yeah, you can put basically whatever you want in. Tofu especially, we use tofu just as often as other proteins. Kimchi Jigae or Kimchi soup, being one of my favorites.
"""
+lang: "en"
+isAdult: false
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+score: 0
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date: 2023-12-15 23:42:46.0 +01:00
}
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"@canthidium@lemmy.world"
"@nocturne213@lemm.ee"
]
+children: Doctrine\ORM\PersistentCollection {#2285 …}
+nested: Doctrine\ORM\PersistentCollection {#2256 …}
+votes: Doctrine\ORM\PersistentCollection {#2247 …}
+reports: Doctrine\ORM\PersistentCollection {#2248 …}
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+ranking: 0
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+apId: "https://lemmy.world/comment/6068546"
+editedAt: DateTimeImmutable @1704946403 {#2274
date: 2024-01-11 05:13:23.0 +01:00
}
+createdAt: DateTimeImmutable @1702680166 {#2272
date: 2023-12-15 23:42:46.0 +01:00
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}
]
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date: 2023-12-15 20:39:05.0 +01:00
}
} |
|
Show voter details
|
| 55 |
DENIED
|
edit
|
App\Entity\Entry {#2377
+user: App\Entity\User {#261 …}
+magazine: Proxies\__CG__\App\Entity\Magazine {#1718 …}
+image: Proxies\__CG__\App\Entity\Image {#2360 …}
+domain: Proxies\__CG__\App\Entity\Domain {#2359 …}
+slug: "RECIPE-Korean-Curry-Rice-Kare-Rice"
+title: "[RECIPE] Korean Curry Rice (Kare Rice)"
+url: "https://mykoreankitchen.com/korean-curry-rice/"
+body: """
Ingredients\n
\n
```\n
\n
<span style="color:#323232;">250 g beef chuck steak (or your choice of meat), (8.8 ounce), diced\n
</span><span style="color:#323232;">1 Tbsp sweet rice wine (mirin)\n
</span><span style="color:#323232;">3/4 cup water , to mix with the curry powder\n
</span><span style="color:#323232;">100 g Korean curry powder (3.5 ounce)\n
</span><span style="color:#323232;">2 Tbsp cooking oil\n
</span><span style="color:#323232;">200 g onion (7 ounce), peeled and cut into large cubes\n
</span><span style="color:#323232;">70 g salted butter (2.5 ounce)\n
</span><span style="color:#323232;">150 g potato (5.3 ounce), peeled and cut into large cubes\n
</span><span style="color:#323232;">120 g carrot (4.2 ounce), peeled and cut into large cubes\n
</span><span style="color:#323232;">4 cups water\n
</span><span style="color:#323232;">steamed rice , to serve\n
</span>\n
```\n
\n
Instructions\n
\n
```\n
\n
<span style="color:#323232;">In a bowl, marinate the meat with sweet rice wine (mirin), then set it aside for 5 minutes.\n
</span><span style="color:#323232;">In a small jug, combine 3/4 cup of water with the Korean curry powder. Mix well until you achieve a smooth, well-blended mixture.\n
</span><span style="color:#323232;">Preheat a large pot (e.g. dutch oven) over medium-high heat. Then, add the cooking oil and sauté the onions until they turn golden brown.\n
</span><span style="color:#323232;">Add the previously marinated meat to the pot and stir. Cook the meat until it reaches a medium level of doneness, with a slight hint of pink in the center.\n
</span><span style="color:#323232;">Add the butter to the pot and stir until it completely melts and evenly incorporates into the dish.\n
</span><span style="color:#323232;">Add the potato and carrot pieces to the pot, and then pour in 4 cups of water.\n
</span><span style="color:#323232;">Bring the pot to a boil over medium-high heat. Continue cooking uncovered for about 30 minutes, periodically skimming off any bubbles or foam that may form on the surface and discarding them. Stir occasionally to prevent sticking.\n
</span><span style="color:#323232;">Finally, add the prepared curry powder mixture to the pot and stir it in until the curry thickens, which should take around 1 minute.\n
</span><span style="color:#323232;">Serve the curry on a bed of steamed rice with a variety of side dishes to complement the flavors. Some popular side dishes include kimchi, radish kimchi, pickled radish, and a refreshing pickled cucumber. You can store any leftover curry in an airtight container in the refrigerator for 3 to 4 days, or freeze it for up to 3 months.\n
</span>\n
```
"""
+type: "link"
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+favouriteCount: 34
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date: 2024-02-13 02:44:03.0 +01:00
}
+ip: null
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+tags: null
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+comments: Doctrine\ORM\PersistentCollection {#2361 …}
+votes: Doctrine\ORM\PersistentCollection {#2372 …}
+reports: Doctrine\ORM\PersistentCollection {#2386 …}
+favourites: Doctrine\ORM\PersistentCollection {#2385 …}
+notifications: Doctrine\ORM\PersistentCollection {#2378 …}
+badges: Doctrine\ORM\PersistentCollection {#2381 …}
+children: [
App\Entity\EntryComment {#2271
+user: App\Entity\User {#261 …}
+entry: App\Entity\Entry {#2377}
+magazine: Proxies\__CG__\App\Entity\Magazine {#1718 …}
+image: null
+parent: Proxies\__CG__\App\Entity\EntryComment {#2286 …}
+root: Proxies\__CG__\App\Entity\EntryComment {#2286 …}
+body: """
Echoing the other comment. Curry powder and Asian “instant curry” are very different things. That being said, Korean and Japanese curries are very similar. You can find both in powder or “block” roux forms. Ottogi is probably the most common brand of Korean curry mix. S&B being the most common Japanese one. You can find both in most Asian grocery stores.\n
\n
The main differences is in what’s put in. Koreans use more pork or beef short ribs as well as fermented or pickled veggies, like kimchi in as well. But yeah, you can put basically whatever you want in. Tofu especially, we use tofu just as often as other proteins. Kimchi Jigae or Kimchi soup, being one of my favorites.
"""
+lang: "en"
+isAdult: false
+favouriteCount: 5
+score: 0
+lastActive: DateTime @1702680166 {#2276
date: 2023-12-15 23:42:46.0 +01:00
}
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"@canthidium@lemmy.world"
"@nocturne213@lemm.ee"
]
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+reports: Doctrine\ORM\PersistentCollection {#2248 …}
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-id: 225805
-bodyTs: "'asian':8,60 'b':47 'basic':97 'beef':77 'block':32 'brand':41 'comment':4 'common':40,51 'curri':5,10,21,44 'differ':13,65 'echo':1 'especi':103 'favorit':122 'ferment':83 'find':27,56 'form':34 'groceri':61 'instant':9 'japanes':20,52 'jiga':114 'kimchi':88,113,116 'korean':18,43,72 'like':87 'main':64 'mix':45 'often':109 'one':53,119 'ottogi':35 'pickl':85 'pork':75 'powder':6,30 'probabl':37 'protein':112 'put':70,96 'rib':79 'roux':33 'said':17 'short':78 'similar':24 'soup':117 'store':62 'thing':14 'tofu':102,106 'use':73,105 'veggi':86 'want':100 'well':81,91 'whatev':98 'yeah':93"
+ranking: 0
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+editedAt: DateTimeImmutable @1704946403 {#2274
date: 2024-01-11 05:13:23.0 +01:00
}
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date: 2023-12-15 23:42:46.0 +01:00
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}
]
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+cross: false
+upVotes: 0
+downVotes: 0
+ranking: 1702755545
+visibility: "visible "
+apId: "https://lemmy.world/post/9611165"
+editedAt: null
+createdAt: DateTimeImmutable @1702669145 {#2370
date: 2023-12-15 20:39:05.0 +01:00
}
} |
|
Show voter details
|
| 56 |
DENIED
|
moderate
|
App\Entity\Entry {#2377
+user: App\Entity\User {#261 …}
+magazine: Proxies\__CG__\App\Entity\Magazine {#1718 …}
+image: Proxies\__CG__\App\Entity\Image {#2360 …}
+domain: Proxies\__CG__\App\Entity\Domain {#2359 …}
+slug: "RECIPE-Korean-Curry-Rice-Kare-Rice"
+title: "[RECIPE] Korean Curry Rice (Kare Rice)"
+url: "https://mykoreankitchen.com/korean-curry-rice/"
+body: """
Ingredients\n
\n
```\n
\n
<span style="color:#323232;">250 g beef chuck steak (or your choice of meat), (8.8 ounce), diced\n
</span><span style="color:#323232;">1 Tbsp sweet rice wine (mirin)\n
</span><span style="color:#323232;">3/4 cup water , to mix with the curry powder\n
</span><span style="color:#323232;">100 g Korean curry powder (3.5 ounce)\n
</span><span style="color:#323232;">2 Tbsp cooking oil\n
</span><span style="color:#323232;">200 g onion (7 ounce), peeled and cut into large cubes\n
</span><span style="color:#323232;">70 g salted butter (2.5 ounce)\n
</span><span style="color:#323232;">150 g potato (5.3 ounce), peeled and cut into large cubes\n
</span><span style="color:#323232;">120 g carrot (4.2 ounce), peeled and cut into large cubes\n
</span><span style="color:#323232;">4 cups water\n
</span><span style="color:#323232;">steamed rice , to serve\n
</span>\n
```\n
\n
Instructions\n
\n
```\n
\n
<span style="color:#323232;">In a bowl, marinate the meat with sweet rice wine (mirin), then set it aside for 5 minutes.\n
</span><span style="color:#323232;">In a small jug, combine 3/4 cup of water with the Korean curry powder. Mix well until you achieve a smooth, well-blended mixture.\n
</span><span style="color:#323232;">Preheat a large pot (e.g. dutch oven) over medium-high heat. Then, add the cooking oil and sauté the onions until they turn golden brown.\n
</span><span style="color:#323232;">Add the previously marinated meat to the pot and stir. Cook the meat until it reaches a medium level of doneness, with a slight hint of pink in the center.\n
</span><span style="color:#323232;">Add the butter to the pot and stir until it completely melts and evenly incorporates into the dish.\n
</span><span style="color:#323232;">Add the potato and carrot pieces to the pot, and then pour in 4 cups of water.\n
</span><span style="color:#323232;">Bring the pot to a boil over medium-high heat. Continue cooking uncovered for about 30 minutes, periodically skimming off any bubbles or foam that may form on the surface and discarding them. Stir occasionally to prevent sticking.\n
</span><span style="color:#323232;">Finally, add the prepared curry powder mixture to the pot and stir it in until the curry thickens, which should take around 1 minute.\n
</span><span style="color:#323232;">Serve the curry on a bed of steamed rice with a variety of side dishes to complement the flavors. Some popular side dishes include kimchi, radish kimchi, pickled radish, and a refreshing pickled cucumber. You can store any leftover curry in an airtight container in the refrigerator for 3 to 4 days, or freeze it for up to 3 months.\n
</span>\n
```
"""
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+body: """
Echoing the other comment. Curry powder and Asian “instant curry” are very different things. That being said, Korean and Japanese curries are very similar. You can find both in powder or “block” roux forms. Ottogi is probably the most common brand of Korean curry mix. S&B being the most common Japanese one. You can find both in most Asian grocery stores.\n
\n
The main differences is in what’s put in. Koreans use more pork or beef short ribs as well as fermented or pickled veggies, like kimchi in as well. But yeah, you can put basically whatever you want in. Tofu especially, we use tofu just as often as other proteins. Kimchi Jigae or Kimchi soup, being one of my favorites.
"""
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date: 2023-12-15 20:39:05.0 +01:00
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ROLE_USER
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Show voter details
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App\Entity\EntryComment {#2271
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+slug: "RECIPE-Korean-Curry-Rice-Kare-Rice"
+title: "[RECIPE] Korean Curry Rice (Kare Rice)"
+url: "https://mykoreankitchen.com/korean-curry-rice/"
+body: """
Ingredients\n
\n
```\n
\n
<span style="color:#323232;">250 g beef chuck steak (or your choice of meat), (8.8 ounce), diced\n
</span><span style="color:#323232;">1 Tbsp sweet rice wine (mirin)\n
</span><span style="color:#323232;">3/4 cup water , to mix with the curry powder\n
</span><span style="color:#323232;">100 g Korean curry powder (3.5 ounce)\n
</span><span style="color:#323232;">2 Tbsp cooking oil\n
</span><span style="color:#323232;">200 g onion (7 ounce), peeled and cut into large cubes\n
</span><span style="color:#323232;">70 g salted butter (2.5 ounce)\n
</span><span style="color:#323232;">150 g potato (5.3 ounce), peeled and cut into large cubes\n
</span><span style="color:#323232;">120 g carrot (4.2 ounce), peeled and cut into large cubes\n
</span><span style="color:#323232;">4 cups water\n
</span><span style="color:#323232;">steamed rice , to serve\n
</span>\n
```\n
\n
Instructions\n
\n
```\n
\n
<span style="color:#323232;">In a bowl, marinate the meat with sweet rice wine (mirin), then set it aside for 5 minutes.\n
</span><span style="color:#323232;">In a small jug, combine 3/4 cup of water with the Korean curry powder. Mix well until you achieve a smooth, well-blended mixture.\n
</span><span style="color:#323232;">Preheat a large pot (e.g. dutch oven) over medium-high heat. Then, add the cooking oil and sauté the onions until they turn golden brown.\n
</span><span style="color:#323232;">Add the previously marinated meat to the pot and stir. Cook the meat until it reaches a medium level of doneness, with a slight hint of pink in the center.\n
</span><span style="color:#323232;">Add the butter to the pot and stir until it completely melts and evenly incorporates into the dish.\n
</span><span style="color:#323232;">Add the potato and carrot pieces to the pot, and then pour in 4 cups of water.\n
</span><span style="color:#323232;">Bring the pot to a boil over medium-high heat. Continue cooking uncovered for about 30 minutes, periodically skimming off any bubbles or foam that may form on the surface and discarding them. Stir occasionally to prevent sticking.\n
</span><span style="color:#323232;">Finally, add the prepared curry powder mixture to the pot and stir it in until the curry thickens, which should take around 1 minute.\n
</span><span style="color:#323232;">Serve the curry on a bed of steamed rice with a variety of side dishes to complement the flavors. Some popular side dishes include kimchi, radish kimchi, pickled radish, and a refreshing pickled cucumber. You can store any leftover curry in an airtight container in the refrigerator for 3 to 4 days, or freeze it for up to 3 months.\n
</span>\n
```
"""
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date: 2023-12-15 20:39:05.0 +01:00
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+parent: Proxies\__CG__\App\Entity\EntryComment {#2286 …}
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+body: """
Echoing the other comment. Curry powder and Asian “instant curry” are very different things. That being said, Korean and Japanese curries are very similar. You can find both in powder or “block” roux forms. Ottogi is probably the most common brand of Korean curry mix. S&B being the most common Japanese one. You can find both in most Asian grocery stores.\n
\n
The main differences is in what’s put in. Koreans use more pork or beef short ribs as well as fermented or pickled veggies, like kimchi in as well. But yeah, you can put basically whatever you want in. Tofu especially, we use tofu just as often as other proteins. Kimchi Jigae or Kimchi soup, being one of my favorites.
"""
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}
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date: 2023-12-15 23:42:46.0 +01:00
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+"title": 225805
} |
|
Show voter details
|
| 59 |
DENIED
|
edit
|
App\Entity\EntryComment {#2271
+user: App\Entity\User {#261 …}
+entry: App\Entity\Entry {#2377
+user: App\Entity\User {#261 …}
+magazine: Proxies\__CG__\App\Entity\Magazine {#1718 …}
+image: Proxies\__CG__\App\Entity\Image {#2360 …}
+domain: Proxies\__CG__\App\Entity\Domain {#2359 …}
+slug: "RECIPE-Korean-Curry-Rice-Kare-Rice"
+title: "[RECIPE] Korean Curry Rice (Kare Rice)"
+url: "https://mykoreankitchen.com/korean-curry-rice/"
+body: """
Ingredients\n
\n
```\n
\n
<span style="color:#323232;">250 g beef chuck steak (or your choice of meat), (8.8 ounce), diced\n
</span><span style="color:#323232;">1 Tbsp sweet rice wine (mirin)\n
</span><span style="color:#323232;">3/4 cup water , to mix with the curry powder\n
</span><span style="color:#323232;">100 g Korean curry powder (3.5 ounce)\n
</span><span style="color:#323232;">2 Tbsp cooking oil\n
</span><span style="color:#323232;">200 g onion (7 ounce), peeled and cut into large cubes\n
</span><span style="color:#323232;">70 g salted butter (2.5 ounce)\n
</span><span style="color:#323232;">150 g potato (5.3 ounce), peeled and cut into large cubes\n
</span><span style="color:#323232;">120 g carrot (4.2 ounce), peeled and cut into large cubes\n
</span><span style="color:#323232;">4 cups water\n
</span><span style="color:#323232;">steamed rice , to serve\n
</span>\n
```\n
\n
Instructions\n
\n
```\n
\n
<span style="color:#323232;">In a bowl, marinate the meat with sweet rice wine (mirin), then set it aside for 5 minutes.\n
</span><span style="color:#323232;">In a small jug, combine 3/4 cup of water with the Korean curry powder. Mix well until you achieve a smooth, well-blended mixture.\n
</span><span style="color:#323232;">Preheat a large pot (e.g. dutch oven) over medium-high heat. Then, add the cooking oil and sauté the onions until they turn golden brown.\n
</span><span style="color:#323232;">Add the previously marinated meat to the pot and stir. Cook the meat until it reaches a medium level of doneness, with a slight hint of pink in the center.\n
</span><span style="color:#323232;">Add the butter to the pot and stir until it completely melts and evenly incorporates into the dish.\n
</span><span style="color:#323232;">Add the potato and carrot pieces to the pot, and then pour in 4 cups of water.\n
</span><span style="color:#323232;">Bring the pot to a boil over medium-high heat. Continue cooking uncovered for about 30 minutes, periodically skimming off any bubbles or foam that may form on the surface and discarding them. Stir occasionally to prevent sticking.\n
</span><span style="color:#323232;">Finally, add the prepared curry powder mixture to the pot and stir it in until the curry thickens, which should take around 1 minute.\n
</span><span style="color:#323232;">Serve the curry on a bed of steamed rice with a variety of side dishes to complement the flavors. Some popular side dishes include kimchi, radish kimchi, pickled radish, and a refreshing pickled cucumber. You can store any leftover curry in an airtight container in the refrigerator for 3 to 4 days, or freeze it for up to 3 months.\n
</span>\n
```
"""
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date: 2023-12-15 20:39:05.0 +01:00
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+parent: Proxies\__CG__\App\Entity\EntryComment {#2286 …}
+root: Proxies\__CG__\App\Entity\EntryComment {#2286 …}
+body: """
Echoing the other comment. Curry powder and Asian “instant curry” are very different things. That being said, Korean and Japanese curries are very similar. You can find both in powder or “block” roux forms. Ottogi is probably the most common brand of Korean curry mix. S&B being the most common Japanese one. You can find both in most Asian grocery stores.\n
\n
The main differences is in what’s put in. Koreans use more pork or beef short ribs as well as fermented or pickled veggies, like kimchi in as well. But yeah, you can put basically whatever you want in. Tofu especially, we use tofu just as often as other proteins. Kimchi Jigae or Kimchi soup, being one of my favorites.
"""
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"@canthidium@lemmy.world"
"@nocturne213@lemm.ee"
]
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date: 2024-01-11 05:13:23.0 +01:00
}
+createdAt: DateTimeImmutable @1702680166 {#2272
date: 2023-12-15 23:42:46.0 +01:00
}
+"title": 225805
} |
|
Show voter details
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moderate
|
App\Entity\EntryComment {#2271
+user: App\Entity\User {#261 …}
+entry: App\Entity\Entry {#2377
+user: App\Entity\User {#261 …}
+magazine: Proxies\__CG__\App\Entity\Magazine {#1718 …}
+image: Proxies\__CG__\App\Entity\Image {#2360 …}
+domain: Proxies\__CG__\App\Entity\Domain {#2359 …}
+slug: "RECIPE-Korean-Curry-Rice-Kare-Rice"
+title: "[RECIPE] Korean Curry Rice (Kare Rice)"
+url: "https://mykoreankitchen.com/korean-curry-rice/"
+body: """
Ingredients\n
\n
```\n
\n
<span style="color:#323232;">250 g beef chuck steak (or your choice of meat), (8.8 ounce), diced\n
</span><span style="color:#323232;">1 Tbsp sweet rice wine (mirin)\n
</span><span style="color:#323232;">3/4 cup water , to mix with the curry powder\n
</span><span style="color:#323232;">100 g Korean curry powder (3.5 ounce)\n
</span><span style="color:#323232;">2 Tbsp cooking oil\n
</span><span style="color:#323232;">200 g onion (7 ounce), peeled and cut into large cubes\n
</span><span style="color:#323232;">70 g salted butter (2.5 ounce)\n
</span><span style="color:#323232;">150 g potato (5.3 ounce), peeled and cut into large cubes\n
</span><span style="color:#323232;">120 g carrot (4.2 ounce), peeled and cut into large cubes\n
</span><span style="color:#323232;">4 cups water\n
</span><span style="color:#323232;">steamed rice , to serve\n
</span>\n
```\n
\n
Instructions\n
\n
```\n
\n
<span style="color:#323232;">In a bowl, marinate the meat with sweet rice wine (mirin), then set it aside for 5 minutes.\n
</span><span style="color:#323232;">In a small jug, combine 3/4 cup of water with the Korean curry powder. Mix well until you achieve a smooth, well-blended mixture.\n
</span><span style="color:#323232;">Preheat a large pot (e.g. dutch oven) over medium-high heat. Then, add the cooking oil and sauté the onions until they turn golden brown.\n
</span><span style="color:#323232;">Add the previously marinated meat to the pot and stir. Cook the meat until it reaches a medium level of doneness, with a slight hint of pink in the center.\n
</span><span style="color:#323232;">Add the butter to the pot and stir until it completely melts and evenly incorporates into the dish.\n
</span><span style="color:#323232;">Add the potato and carrot pieces to the pot, and then pour in 4 cups of water.\n
</span><span style="color:#323232;">Bring the pot to a boil over medium-high heat. Continue cooking uncovered for about 30 minutes, periodically skimming off any bubbles or foam that may form on the surface and discarding them. Stir occasionally to prevent sticking.\n
</span><span style="color:#323232;">Finally, add the prepared curry powder mixture to the pot and stir it in until the curry thickens, which should take around 1 minute.\n
</span><span style="color:#323232;">Serve the curry on a bed of steamed rice with a variety of side dishes to complement the flavors. Some popular side dishes include kimchi, radish kimchi, pickled radish, and a refreshing pickled cucumber. You can store any leftover curry in an airtight container in the refrigerator for 3 to 4 days, or freeze it for up to 3 months.\n
</span>\n
```
"""
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App\Entity\EntryComment {#2271}
]
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date: 2023-12-15 20:39:05.0 +01:00
}
}
+magazine: Proxies\__CG__\App\Entity\Magazine {#1718 …}
+image: null
+parent: Proxies\__CG__\App\Entity\EntryComment {#2286 …}
+root: Proxies\__CG__\App\Entity\EntryComment {#2286 …}
+body: """
Echoing the other comment. Curry powder and Asian “instant curry” are very different things. That being said, Korean and Japanese curries are very similar. You can find both in powder or “block” roux forms. Ottogi is probably the most common brand of Korean curry mix. S&B being the most common Japanese one. You can find both in most Asian grocery stores.\n
\n
The main differences is in what’s put in. Koreans use more pork or beef short ribs as well as fermented or pickled veggies, like kimchi in as well. But yeah, you can put basically whatever you want in. Tofu especially, we use tofu just as often as other proteins. Kimchi Jigae or Kimchi soup, being one of my favorites.
"""
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date: 2023-12-15 23:42:46.0 +01:00
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+editedAt: DateTimeImmutable @1704946403 {#2274
date: 2024-01-11 05:13:23.0 +01:00
}
+createdAt: DateTimeImmutable @1702680166 {#2272
date: 2023-12-15 23:42:46.0 +01:00
}
+"title": 225805
} |
|
Show voter details
|
| 61 |
DENIED
|
ROLE_USER
|
null |
|
Show voter details
|
| 62 |
DENIED
|
moderate
|
App\Entity\Entry {#2461
+user: App\Entity\User {#261 …}
+magazine: Proxies\__CG__\App\Entity\Magazine {#1578 …}
+image: Proxies\__CG__\App\Entity\Image {#2456 …}
+domain: Proxies\__CG__\App\Entity\Domain {#2460 …}
+slug: "DISCUSSION-SPOILERS-Wonka-Timothee-Chalamet-Gustave-Die-Murray-McArthur-Dir"
+title: "[DISCUSSION] [SPOILERS] - Wonka - Timothée Chalamet, Gustave Die, Murray McArthur - Dir. by Paul King"
+url: "https://www.imdb.com/title/tt6166392/?ref_=rlm"
+body: """
| RELEASE DATE | RUNTIME | IMDB | ROTTENTOMATOES | METACRITIC |\n
|---|---|---|---|---|\n
| Dec 15th, 2023 | 1hr 56m | 7.4 | 83% | 65 |\n
\n
Premise:\n
\n
```\n
\n
<span style="color:#323232;">With dreams of opening a shop in a city renowned for its chocolate, a young and poor Willy Wonka discovers that the industry is run by a cartel of greedy chocolatiers.\n
</span>\n
```\n
\n
Director(s):\n
\n
```\n
\n
<span style="color:#323232;">Paul King\n
</span>\n
```\n
\n
Writer(s):\n
\n
```\n
\n
<span style="color:#323232;">Simon Farnaby, Paul King\n
</span>\n
```\n
\n
| CAST | | |\n
|---|---|---|\n
| Timothée Chalamet | … | Willy Wonka |\n
| Gustave Die | … | Ship’s Engineer |\n
| Murray McArthur | … | Ship’s Captain |\n
| Paul G. Raymond | … | Map Seller |\n
| Olivia Colman | … | Mrs. Scrubbit |\n
| Keegan-Michael Key | … | Chief of Police |\n
| Hugh Grant | … | Oompa-Loompa |
"""
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+editedAt: null
+createdAt: DateTimeImmutable @1702605636 {#2458
date: 2023-12-15 03:00:36.0 +01:00
}
} |
|
Show voter details
|
| 63 |
DENIED
|
edit
|
App\Entity\Entry {#2461
+user: App\Entity\User {#261 …}
+magazine: Proxies\__CG__\App\Entity\Magazine {#1578 …}
+image: Proxies\__CG__\App\Entity\Image {#2456 …}
+domain: Proxies\__CG__\App\Entity\Domain {#2460 …}
+slug: "DISCUSSION-SPOILERS-Wonka-Timothee-Chalamet-Gustave-Die-Murray-McArthur-Dir"
+title: "[DISCUSSION] [SPOILERS] - Wonka - Timothée Chalamet, Gustave Die, Murray McArthur - Dir. by Paul King"
+url: "https://www.imdb.com/title/tt6166392/?ref_=rlm"
+body: """
| RELEASE DATE | RUNTIME | IMDB | ROTTENTOMATOES | METACRITIC |\n
|---|---|---|---|---|\n
| Dec 15th, 2023 | 1hr 56m | 7.4 | 83% | 65 |\n
\n
Premise:\n
\n
```\n
\n
<span style="color:#323232;">With dreams of opening a shop in a city renowned for its chocolate, a young and poor Willy Wonka discovers that the industry is run by a cartel of greedy chocolatiers.\n
</span>\n
```\n
\n
Director(s):\n
\n
```\n
\n
<span style="color:#323232;">Paul King\n
</span>\n
```\n
\n
Writer(s):\n
\n
```\n
\n
<span style="color:#323232;">Simon Farnaby, Paul King\n
</span>\n
```\n
\n
| CAST | | |\n
|---|---|---|\n
| Timothée Chalamet | … | Willy Wonka |\n
| Gustave Die | … | Ship’s Engineer |\n
| Murray McArthur | … | Ship’s Captain |\n
| Paul G. Raymond | … | Map Seller |\n
| Olivia Colman | … | Mrs. Scrubbit |\n
| Keegan-Michael Key | … | Chief of Police |\n
| Hugh Grant | … | Oompa-Loompa |
"""
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date: 2023-12-15 03:00:36.0 +01:00
}
} |
|
Show voter details
|
| 64 |
DENIED
|
moderate
|
App\Entity\Entry {#2461
+user: App\Entity\User {#261 …}
+magazine: Proxies\__CG__\App\Entity\Magazine {#1578 …}
+image: Proxies\__CG__\App\Entity\Image {#2456 …}
+domain: Proxies\__CG__\App\Entity\Domain {#2460 …}
+slug: "DISCUSSION-SPOILERS-Wonka-Timothee-Chalamet-Gustave-Die-Murray-McArthur-Dir"
+title: "[DISCUSSION] [SPOILERS] - Wonka - Timothée Chalamet, Gustave Die, Murray McArthur - Dir. by Paul King"
+url: "https://www.imdb.com/title/tt6166392/?ref_=rlm"
+body: """
| RELEASE DATE | RUNTIME | IMDB | ROTTENTOMATOES | METACRITIC |\n
|---|---|---|---|---|\n
| Dec 15th, 2023 | 1hr 56m | 7.4 | 83% | 65 |\n
\n
Premise:\n
\n
```\n
\n
<span style="color:#323232;">With dreams of opening a shop in a city renowned for its chocolate, a young and poor Willy Wonka discovers that the industry is run by a cartel of greedy chocolatiers.\n
</span>\n
```\n
\n
Director(s):\n
\n
```\n
\n
<span style="color:#323232;">Paul King\n
</span>\n
```\n
\n
Writer(s):\n
\n
```\n
\n
<span style="color:#323232;">Simon Farnaby, Paul King\n
</span>\n
```\n
\n
| CAST | | |\n
|---|---|---|\n
| Timothée Chalamet | … | Willy Wonka |\n
| Gustave Die | … | Ship’s Engineer |\n
| Murray McArthur | … | Ship’s Captain |\n
| Paul G. Raymond | … | Map Seller |\n
| Olivia Colman | … | Mrs. Scrubbit |\n
| Keegan-Michael Key | … | Chief of Police |\n
| Hugh Grant | … | Oompa-Loompa |
"""
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+ranking: 1702632636
+visibility: "visible "
+apId: "https://lemmy.world/post/9581991"
+editedAt: null
+createdAt: DateTimeImmutable @1702605636 {#2458
date: 2023-12-15 03:00:36.0 +01:00
}
} |
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App\Entity\Entry {#1714
+user: App\Entity\User {#261 …}
+magazine: Proxies\__CG__\App\Entity\Magazine {#1718 …}
+image: Proxies\__CG__\App\Entity\Image {#1720 …}
+domain: Proxies\__CG__\App\Entity\Domain {#1716 …}
+slug: "RECIPE-For-Real-Deal-Jamaican-Jerk-Pork-the-Sauce-Is-Just"
+title: "[RECIPE] For Real-Deal Jamaican Jerk Pork, the Sauce Is Just the Start"
+url: "https://www.seriouseats.com/jerk-pork-recipe-8414749"
+body: """
Ingredients\n
\n
For the Jerk Marinade:\n
\n
```\n
\n
<span style="color:#323232;">1 cup water\n
</span><span style="color:#323232;">\n
</span><span style="color:#323232;">8 to 12 ounces Scotch bonnet peppers (227-340g), stemmed (see notes)\n
</span><span style="color:#323232;">\n
</span><span style="color:#323232;">6 ounces (170g) scallions (about 3 bunches), ends trimmed and roughly chopped\n
</span><span style="color:#323232;">\n
</span><span style="color:#323232;">4 ounces fresh ginger (113g), peeled and roughly chopped\n
</span><span style="color:#323232;">\n
</span><span style="color:#323232;">1/2 medium yellow onion (4 ounces; 113g), roughly chopped \n
</span><span style="color:#323232;">\n
</span><span style="color:#323232;">1 whole head garlic (about 1 1/2 ounces; 45g), cloves peeled \n
</span><span style="color:#323232;">\n
</span><span style="color:#323232;">1/4 cup Diamond Crystal kosher salt (1 1/4 ounces; 36g); for table salt, use half as much by volume or the same weight\n
</span><span style="color:#323232;">\n
</span><span style="color:#323232;">1 ounce (28g) fresh thyme sprigs (about 1/4 cup), thicker woody stems removed\n
</span><span style="color:#323232;">\n
</span><span style="color:#323232;">2 tablespoons whole allspice berries\n
</span><span style="color:#323232;">\n
</span><span style="color:#323232;">2 tablespoons (30ml) browning, such as Grace brand (optional)\n
</span>\n
```\n
\n
For the Jerk Pork:\n
\n
```\n
\n
<span style="color:#323232;">One 6 to 8 pound (2.7kg to 3.6kg) skin-on bone-in pork butt (bone-in shoulder roast)\n
</span><span style="color:#323232;">\n
</span><span style="color:#323232;">Kosher salt and freshly ground black pepper\n
</span><span style="color:#323232;">\n
</span><span style="color:#323232;">2 cups (473ml) jerk marinade (from above)\n
</span><span style="color:#323232;">\n
</span><span style="color:#323232;">1 bunch (about 2 loosely packed cups) fresh allspice leaves (or fresh bay or banana leaves), soaked in water for 10 minutes, drained, then bruised with a back of a knife (see notes) \n
</span><span style="color:#323232;">\n
</span><span style="color:#323232;">4 Pimento wood chunks, briquettes, or 2 cups wood chips, soaked in water for 10 minutes then drained (see notes)\n
</span>\n
```\n
\n
For Serving:\n
\n
```\n
\n
<span style="color:#323232;">16 festivals\n
</span><span style="color:#323232;">\n
</span><span style="color:#323232;">Pickled Scotch bonnet peppers\n
</span><span style="color:#323232;">\n
</span><span style="color:#323232;">Ketchup\n
</span>\n
```\n
\n
Directions\n
\n
```\n
\n
<span style="color:#323232;">For the Jerk Marinade: In a blender, combine water, Scotch bonnet peppers, scallions, ginger, onion, garlic, salt, thyme springs, allspice berries and browning, if using. Blend into a smooth puree, (in batches if needed), about 1 minute. (see notes)\n
</span><span style="color:#323232;">\n
</span><span style="color:#323232;">In a medium saucepan, bring jerk marinade to a boil over high heat, then reduce heat and simmer until reduced to a paste-like consistency and measures about 3 1/2 cups, about 20 minutes.\n
</span><span style="color:#323232;">\n
</span><span style="color:#323232;">Remove from heat and let cool, about 1 hour at room temperature, then refrigerate in an airtight container until ready to use.\n
</span><span style="color:#323232;">\n
</span><span style="color:#323232;">For the Jerk Pork: Using a sharp paring knife, Cut through one side of the pork shoulder to the bone, following the length of the bone. Cut around the bone and keep cutting to within an inch of the other side of the shoulder. Open the pork shoulder flat like a book. Cut under the bone and remove it to finish butterflying the roast open. The roast should now be splayed flat and measure about 3-inches thick.\n
</span><span style="color:#323232;">\n
</span><span style="color:#323232;">With the pork shoulder butterflied open skin-side up on the cutting board, use a sharp knife to score the skin 1/2 -inch deep and 1- inch apart to create evenly spaced parallel cuts. Flip pork over and repeat on the flesh side.\n
</span><span style="color:#323232;">\n
</span><span style="color:#323232;">Season pork lightly all over with salt and pepper. Transfer pork to a large baking dish (9 by 13-inch) or a half-hotel pan. Using gloved hands, rub 2 cups of the jerk marinade all over pork, making sure to get some inside cuts and crevices. Next, rub bruised pimento (or bay or banana) leaves between your hands to release the natural oils, then rub leaves all over the marinated pork on all sides. Cover and refrigerate for at least 12 or up to 24 hours.\n
</span><span style="color:#323232;">\n
</span><span style="color:#323232;">For a Charcoal Grill: Light a chimney full of charcoal briquettes (about 6 quarts). When all charcoal is lit and covered with gray ash, pour out and arrange coal on one side of charcoal grate. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Clean and oil grilling grate. Cover grill and wait until temperature falls to about 300°F (150°C), adding chunks of wood (or wood briquettes or chips) when at temperature. (Follow here for how to set up a kettle grill with indirect heat as a smoker.) When the wood is ignited and producing smoke, remove pork from marinade, letting excess marinade drip off into pan, then transfer to grill (on cooler side if cooking with indirect heat) skin side up. Cover with the pimento leaves from the marinade, and close the lid. Cook, undisturbed, until the meat begins to caramelize and char on the bottom side, about 1 hour.\n
</span><span style="color:#323232;">\n
</span><span style="color:#323232;">Remove the leaves, turn pork skin side down, then reposition on the cooler side of the grill and re-cover with the leaves. Continue to cook, covered, until beginning to char on the now-bottom side of the pork, about 1 hour. (Adjust heat by adding coals and/or adjusting the air vents to maintain grill temperature around 300℉ (150°C).) Add extra wood chunks to coals as needed to maintain smoke.)\n
</span><span style="color:#323232;">\n
</span><span style="color:#323232;">Remove the leaves, flip pork, keeping on the cooler side of the grill, re-cover with the leaves, and continue to cook until pork is well charred all over and interior reaches 185°F (85°C), 1 to 2 hours longer, flipping pork and repositioning leaves as needed for even charring. \n
</span><span style="color:#323232;">\n
</span><span style="color:#323232;">Transfer pork to a work surface, discard leaves, and let rest for 30 minutes. Slice pork into thick slices or chop in rough chunks, which is how they serve it in Jamaica.\n
</span><span style="color:#323232;">\n
</span><span style="color:#323232;">Serve with festival, pickled Scotch bonnet peppers, and ketchup on the side. \n
</span>\n
```
"""
+type: "link"
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date: 2023-12-14 21:21:48.0 +01:00
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-titleTs: "'deal':5 'jamaican':6 'jerk':7 'pork':8 'real':4 'real-deal':3 'recip':1 'sauc':10 'start':14"
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+visibility: "visible "
+apId: "https://lemmy.world/post/9572860"
+editedAt: DateTimeImmutable @1704779985 {#1719
date: 2024-01-09 06:59:45.0 +01:00
}
+createdAt: DateTimeImmutable @1702585308 {#1715
date: 2023-12-14 21:21:48.0 +01:00
}
} |
|
Show voter details
|
| 67 |
DENIED
|
edit
|
App\Entity\Entry {#1714
+user: App\Entity\User {#261 …}
+magazine: Proxies\__CG__\App\Entity\Magazine {#1718 …}
+image: Proxies\__CG__\App\Entity\Image {#1720 …}
+domain: Proxies\__CG__\App\Entity\Domain {#1716 …}
+slug: "RECIPE-For-Real-Deal-Jamaican-Jerk-Pork-the-Sauce-Is-Just"
+title: "[RECIPE] For Real-Deal Jamaican Jerk Pork, the Sauce Is Just the Start"
+url: "https://www.seriouseats.com/jerk-pork-recipe-8414749"
+body: """
Ingredients\n
\n
For the Jerk Marinade:\n
\n
```\n
\n
<span style="color:#323232;">1 cup water\n
</span><span style="color:#323232;">\n
</span><span style="color:#323232;">8 to 12 ounces Scotch bonnet peppers (227-340g), stemmed (see notes)\n
</span><span style="color:#323232;">\n
</span><span style="color:#323232;">6 ounces (170g) scallions (about 3 bunches), ends trimmed and roughly chopped\n
</span><span style="color:#323232;">\n
</span><span style="color:#323232;">4 ounces fresh ginger (113g), peeled and roughly chopped\n
</span><span style="color:#323232;">\n
</span><span style="color:#323232;">1/2 medium yellow onion (4 ounces; 113g), roughly chopped \n
</span><span style="color:#323232;">\n
</span><span style="color:#323232;">1 whole head garlic (about 1 1/2 ounces; 45g), cloves peeled \n
</span><span style="color:#323232;">\n
</span><span style="color:#323232;">1/4 cup Diamond Crystal kosher salt (1 1/4 ounces; 36g); for table salt, use half as much by volume or the same weight\n
</span><span style="color:#323232;">\n
</span><span style="color:#323232;">1 ounce (28g) fresh thyme sprigs (about 1/4 cup), thicker woody stems removed\n
</span><span style="color:#323232;">\n
</span><span style="color:#323232;">2 tablespoons whole allspice berries\n
</span><span style="color:#323232;">\n
</span><span style="color:#323232;">2 tablespoons (30ml) browning, such as Grace brand (optional)\n
</span>\n
```\n
\n
For the Jerk Pork:\n
\n
```\n
\n
<span style="color:#323232;">One 6 to 8 pound (2.7kg to 3.6kg) skin-on bone-in pork butt (bone-in shoulder roast)\n
</span><span style="color:#323232;">\n
</span><span style="color:#323232;">Kosher salt and freshly ground black pepper\n
</span><span style="color:#323232;">\n
</span><span style="color:#323232;">2 cups (473ml) jerk marinade (from above)\n
</span><span style="color:#323232;">\n
</span><span style="color:#323232;">1 bunch (about 2 loosely packed cups) fresh allspice leaves (or fresh bay or banana leaves), soaked in water for 10 minutes, drained, then bruised with a back of a knife (see notes) \n
</span><span style="color:#323232;">\n
</span><span style="color:#323232;">4 Pimento wood chunks, briquettes, or 2 cups wood chips, soaked in water for 10 minutes then drained (see notes)\n
</span>\n
```\n
\n
For Serving:\n
\n
```\n
\n
<span style="color:#323232;">16 festivals\n
</span><span style="color:#323232;">\n
</span><span style="color:#323232;">Pickled Scotch bonnet peppers\n
</span><span style="color:#323232;">\n
</span><span style="color:#323232;">Ketchup\n
</span>\n
```\n
\n
Directions\n
\n
```\n
\n
<span style="color:#323232;">For the Jerk Marinade: In a blender, combine water, Scotch bonnet peppers, scallions, ginger, onion, garlic, salt, thyme springs, allspice berries and browning, if using. Blend into a smooth puree, (in batches if needed), about 1 minute. (see notes)\n
</span><span style="color:#323232;">\n
</span><span style="color:#323232;">In a medium saucepan, bring jerk marinade to a boil over high heat, then reduce heat and simmer until reduced to a paste-like consistency and measures about 3 1/2 cups, about 20 minutes.\n
</span><span style="color:#323232;">\n
</span><span style="color:#323232;">Remove from heat and let cool, about 1 hour at room temperature, then refrigerate in an airtight container until ready to use.\n
</span><span style="color:#323232;">\n
</span><span style="color:#323232;">For the Jerk Pork: Using a sharp paring knife, Cut through one side of the pork shoulder to the bone, following the length of the bone. Cut around the bone and keep cutting to within an inch of the other side of the shoulder. Open the pork shoulder flat like a book. Cut under the bone and remove it to finish butterflying the roast open. The roast should now be splayed flat and measure about 3-inches thick.\n
</span><span style="color:#323232;">\n
</span><span style="color:#323232;">With the pork shoulder butterflied open skin-side up on the cutting board, use a sharp knife to score the skin 1/2 -inch deep and 1- inch apart to create evenly spaced parallel cuts. Flip pork over and repeat on the flesh side.\n
</span><span style="color:#323232;">\n
</span><span style="color:#323232;">Season pork lightly all over with salt and pepper. Transfer pork to a large baking dish (9 by 13-inch) or a half-hotel pan. Using gloved hands, rub 2 cups of the jerk marinade all over pork, making sure to get some inside cuts and crevices. Next, rub bruised pimento (or bay or banana) leaves between your hands to release the natural oils, then rub leaves all over the marinated pork on all sides. Cover and refrigerate for at least 12 or up to 24 hours.\n
</span><span style="color:#323232;">\n
</span><span style="color:#323232;">For a Charcoal Grill: Light a chimney full of charcoal briquettes (about 6 quarts). When all charcoal is lit and covered with gray ash, pour out and arrange coal on one side of charcoal grate. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Clean and oil grilling grate. Cover grill and wait until temperature falls to about 300°F (150°C), adding chunks of wood (or wood briquettes or chips) when at temperature. (Follow here for how to set up a kettle grill with indirect heat as a smoker.) When the wood is ignited and producing smoke, remove pork from marinade, letting excess marinade drip off into pan, then transfer to grill (on cooler side if cooking with indirect heat) skin side up. Cover with the pimento leaves from the marinade, and close the lid. Cook, undisturbed, until the meat begins to caramelize and char on the bottom side, about 1 hour.\n
</span><span style="color:#323232;">\n
</span><span style="color:#323232;">Remove the leaves, turn pork skin side down, then reposition on the cooler side of the grill and re-cover with the leaves. Continue to cook, covered, until beginning to char on the now-bottom side of the pork, about 1 hour. (Adjust heat by adding coals and/or adjusting the air vents to maintain grill temperature around 300℉ (150°C).) Add extra wood chunks to coals as needed to maintain smoke.)\n
</span><span style="color:#323232;">\n
</span><span style="color:#323232;">Remove the leaves, flip pork, keeping on the cooler side of the grill, re-cover with the leaves, and continue to cook until pork is well charred all over and interior reaches 185°F (85°C), 1 to 2 hours longer, flipping pork and repositioning leaves as needed for even charring. \n
</span><span style="color:#323232;">\n
</span><span style="color:#323232;">Transfer pork to a work surface, discard leaves, and let rest for 30 minutes. Slice pork into thick slices or chop in rough chunks, which is how they serve it in Jamaica.\n
</span><span style="color:#323232;">\n
</span><span style="color:#323232;">Serve with festival, pickled Scotch bonnet peppers, and ketchup on the side. \n
</span>\n
```
"""
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App\Entity\Entry {#1714
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+slug: "RECIPE-For-Real-Deal-Jamaican-Jerk-Pork-the-Sauce-Is-Just"
+title: "[RECIPE] For Real-Deal Jamaican Jerk Pork, the Sauce Is Just the Start"
+url: "https://www.seriouseats.com/jerk-pork-recipe-8414749"
+body: """
Ingredients\n
\n
For the Jerk Marinade:\n
\n
```\n
\n
<span style="color:#323232;">1 cup water\n
</span><span style="color:#323232;">\n
</span><span style="color:#323232;">8 to 12 ounces Scotch bonnet peppers (227-340g), stemmed (see notes)\n
</span><span style="color:#323232;">\n
</span><span style="color:#323232;">6 ounces (170g) scallions (about 3 bunches), ends trimmed and roughly chopped\n
</span><span style="color:#323232;">\n
</span><span style="color:#323232;">4 ounces fresh ginger (113g), peeled and roughly chopped\n
</span><span style="color:#323232;">\n
</span><span style="color:#323232;">1/2 medium yellow onion (4 ounces; 113g), roughly chopped \n
</span><span style="color:#323232;">\n
</span><span style="color:#323232;">1 whole head garlic (about 1 1/2 ounces; 45g), cloves peeled \n
</span><span style="color:#323232;">\n
</span><span style="color:#323232;">1/4 cup Diamond Crystal kosher salt (1 1/4 ounces; 36g); for table salt, use half as much by volume or the same weight\n
</span><span style="color:#323232;">\n
</span><span style="color:#323232;">1 ounce (28g) fresh thyme sprigs (about 1/4 cup), thicker woody stems removed\n
</span><span style="color:#323232;">\n
</span><span style="color:#323232;">2 tablespoons whole allspice berries\n
</span><span style="color:#323232;">\n
</span><span style="color:#323232;">2 tablespoons (30ml) browning, such as Grace brand (optional)\n
</span>\n
```\n
\n
For the Jerk Pork:\n
\n
```\n
\n
<span style="color:#323232;">One 6 to 8 pound (2.7kg to 3.6kg) skin-on bone-in pork butt (bone-in shoulder roast)\n
</span><span style="color:#323232;">\n
</span><span style="color:#323232;">Kosher salt and freshly ground black pepper\n
</span><span style="color:#323232;">\n
</span><span style="color:#323232;">2 cups (473ml) jerk marinade (from above)\n
</span><span style="color:#323232;">\n
</span><span style="color:#323232;">1 bunch (about 2 loosely packed cups) fresh allspice leaves (or fresh bay or banana leaves), soaked in water for 10 minutes, drained, then bruised with a back of a knife (see notes) \n
</span><span style="color:#323232;">\n
</span><span style="color:#323232;">4 Pimento wood chunks, briquettes, or 2 cups wood chips, soaked in water for 10 minutes then drained (see notes)\n
</span>\n
```\n
\n
For Serving:\n
\n
```\n
\n
<span style="color:#323232;">16 festivals\n
</span><span style="color:#323232;">\n
</span><span style="color:#323232;">Pickled Scotch bonnet peppers\n
</span><span style="color:#323232;">\n
</span><span style="color:#323232;">Ketchup\n
</span>\n
```\n
\n
Directions\n
\n
```\n
\n
<span style="color:#323232;">For the Jerk Marinade: In a blender, combine water, Scotch bonnet peppers, scallions, ginger, onion, garlic, salt, thyme springs, allspice berries and browning, if using. Blend into a smooth puree, (in batches if needed), about 1 minute. (see notes)\n
</span><span style="color:#323232;">\n
</span><span style="color:#323232;">In a medium saucepan, bring jerk marinade to a boil over high heat, then reduce heat and simmer until reduced to a paste-like consistency and measures about 3 1/2 cups, about 20 minutes.\n
</span><span style="color:#323232;">\n
</span><span style="color:#323232;">Remove from heat and let cool, about 1 hour at room temperature, then refrigerate in an airtight container until ready to use.\n
</span><span style="color:#323232;">\n
</span><span style="color:#323232;">For the Jerk Pork: Using a sharp paring knife, Cut through one side of the pork shoulder to the bone, following the length of the bone. Cut around the bone and keep cutting to within an inch of the other side of the shoulder. Open the pork shoulder flat like a book. Cut under the bone and remove it to finish butterflying the roast open. The roast should now be splayed flat and measure about 3-inches thick.\n
</span><span style="color:#323232;">\n
</span><span style="color:#323232;">With the pork shoulder butterflied open skin-side up on the cutting board, use a sharp knife to score the skin 1/2 -inch deep and 1- inch apart to create evenly spaced parallel cuts. Flip pork over and repeat on the flesh side.\n
</span><span style="color:#323232;">\n
</span><span style="color:#323232;">Season pork lightly all over with salt and pepper. Transfer pork to a large baking dish (9 by 13-inch) or a half-hotel pan. Using gloved hands, rub 2 cups of the jerk marinade all over pork, making sure to get some inside cuts and crevices. Next, rub bruised pimento (or bay or banana) leaves between your hands to release the natural oils, then rub leaves all over the marinated pork on all sides. Cover and refrigerate for at least 12 or up to 24 hours.\n
</span><span style="color:#323232;">\n
</span><span style="color:#323232;">For a Charcoal Grill: Light a chimney full of charcoal briquettes (about 6 quarts). When all charcoal is lit and covered with gray ash, pour out and arrange coal on one side of charcoal grate. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Clean and oil grilling grate. Cover grill and wait until temperature falls to about 300°F (150°C), adding chunks of wood (or wood briquettes or chips) when at temperature. (Follow here for how to set up a kettle grill with indirect heat as a smoker.) When the wood is ignited and producing smoke, remove pork from marinade, letting excess marinade drip off into pan, then transfer to grill (on cooler side if cooking with indirect heat) skin side up. Cover with the pimento leaves from the marinade, and close the lid. Cook, undisturbed, until the meat begins to caramelize and char on the bottom side, about 1 hour.\n
</span><span style="color:#323232;">\n
</span><span style="color:#323232;">Remove the leaves, turn pork skin side down, then reposition on the cooler side of the grill and re-cover with the leaves. Continue to cook, covered, until beginning to char on the now-bottom side of the pork, about 1 hour. (Adjust heat by adding coals and/or adjusting the air vents to maintain grill temperature around 300℉ (150°C).) Add extra wood chunks to coals as needed to maintain smoke.)\n
</span><span style="color:#323232;">\n
</span><span style="color:#323232;">Remove the leaves, flip pork, keeping on the cooler side of the grill, re-cover with the leaves, and continue to cook until pork is well charred all over and interior reaches 185°F (85°C), 1 to 2 hours longer, flipping pork and repositioning leaves as needed for even charring. \n
</span><span style="color:#323232;">\n
</span><span style="color:#323232;">Transfer pork to a work surface, discard leaves, and let rest for 30 minutes. Slice pork into thick slices or chop in rough chunks, which is how they serve it in Jamaica.\n
</span><span style="color:#323232;">\n
</span><span style="color:#323232;">Serve with festival, pickled Scotch bonnet peppers, and ketchup on the side. \n
</span>\n
```
"""
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}
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date: 2023-12-14 21:21:48.0 +01:00
}
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Show voter details
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| 76 |
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| 77 |
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Show voter details
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| 78 |
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App\Entity\EntryComment {#2258
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| 79 |
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App\Entity\EntryComment {#2258
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Show voter details
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| 80 |
DENIED
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App\Entity\EntryComment {#2258
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| 82 |
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App\Entity\Entry {#1555
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| 83 |
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App\Entity\Entry {#1555
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| 85 |
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| 86 |
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App\Entity\Entry {#1698
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App\Entity\Entry {#1698
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App\Entity\Entry {#1698
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| 90 |
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App\Entity\Entry {#2100
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edit
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App\Entity\Entry {#2100
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Show voter details
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App\Entity\Entry {#2100
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| 94 |
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App\Entity\Entry {#2121
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App\Entity\Entry {#2121
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Show voter details
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| 96 |
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App\Entity\Entry {#2121
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Show voter details
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| 98 |
DENIED
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moderate
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App\Entity\Entry {#2043
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date: 2023-12-13 17:16:54.0 +01:00
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Show voter details
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| 99 |
DENIED
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edit
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App\Entity\Entry {#2043
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Show voter details
|
| 100 |
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moderate
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App\Entity\Entry {#2043
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Show voter details
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| 101 |
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| 102 |
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moderate
|
Proxies\__CG__\App\Entity\Entry {#2270
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EDIT: The cause of death has come out. Lung Cancer.\n
\n
[deadline.com/…/andre-braugher-cause-of-death-lung…](https://deadline.com/2023/12/andre-braugher-cause-of-death-lung-cancer-1235668219/)
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…2
} |
|
Show voter details
|
| 103 |
DENIED
|
edit
|
Proxies\__CG__\App\Entity\Entry {#2270
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+magazine: Proxies\__CG__\App\Entity\Magazine {#1578 …}
+image: Proxies\__CG__\App\Entity\Image {#2545 …}
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EDIT: The cause of death has come out. Lung Cancer.\n
\n
[deadline.com/…/andre-braugher-cause-of-death-lung…](https://deadline.com/2023/12/andre-braugher-cause-of-death-lung-cancer-1235668219/)
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…2
} |
|
Show voter details
|
| 104 |
DENIED
|
moderate
|
Proxies\__CG__\App\Entity\Entry {#2270
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EDIT: The cause of death has come out. Lung Cancer.\n
\n
[deadline.com/…/andre-braugher-cause-of-death-lung…](https://deadline.com/2023/12/andre-braugher-cause-of-death-lung-cancer-1235668219/)
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}
+__isInitialized__: true
…2
} |
|
Show voter details
|
| 105 |
DENIED
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ROLE_USER
|
null |
|
Show voter details
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| 106 |
DENIED
|
moderate
|
App\Entity\EntryComment {#2310
+user: App\Entity\User {#261 …}
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EDIT: The cause of death has come out. Lung Cancer.\n
\n
[deadline.com/…/andre-braugher-cause-of-death-lung…](https://deadline.com/2023/12/andre-braugher-cause-of-death-lung-cancer-1235668219/)
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…2
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date: 2023-12-13 03:05:04.0 +01:00
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+"title": 219967
} |
|
Show voter details
|
| 107 |
DENIED
|
edit
|
App\Entity\EntryComment {#2310
+user: App\Entity\User {#261 …}
+entry: Proxies\__CG__\App\Entity\Entry {#2270
+user: App\Entity\User {#261 …}
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EDIT: The cause of death has come out. Lung Cancer.\n
\n
[deadline.com/…/andre-braugher-cause-of-death-lung…](https://deadline.com/2023/12/andre-braugher-cause-of-death-lung-cancer-1235668219/)
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| 108 |
DENIED
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moderate
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App\Entity\EntryComment {#2310
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EDIT: The cause of death has come out. Lung Cancer.\n
\n
[deadline.com/…/andre-braugher-cause-of-death-lung…](https://deadline.com/2023/12/andre-braugher-cause-of-death-lung-cancer-1235668219/)
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|
Show voter details
|
| 109 |
DENIED
|
ROLE_ADMIN
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null |
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Show voter details
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| 110 |
DENIED
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ROLE_MODERATOR
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null |
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Show voter details
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