Symfony Profiler

Key	Value
provider	security.user.provider.concrete.app_user_provider
context	main
entry_point	App\Security\KbinAuthenticator
user_checker	App\Security\UserChecker
access_denied_handler	(none)
access_denied_url	(none)
authenticators	[`"two_factor" "remember_me" "App\Security\KbinAuthenticator" "App\Security\FacebookAuthenticator" "App\Security\GoogleAuthenticator" "App\Security\GithubAuthenticator" "App\Security\KeycloakAuthenticator"`]

Listener	Duration	Response
Symfony\Component\Security\Http\Firewall\ChannelListener {#723`-map: Symfony\Component\Security\Http\AccessMap {#722 …} -logger: Monolog\Logger {#783 …} -httpPort: 80 -httpsPort: 443`}	0.00 ms	(none)
Symfony\Component\Security\Http\Firewall\ContextListener {#706-tokenStorage: Symfony\Component\Security\Core\Authentication\Token\Storage\TokenStorage {#1017 …} -sessionKey: "_security_main" -logger: Monolog\Logger {#783 …} -userProviders: Symfony\Component\DependencyInjection\Argument\RewindableGenerator {#705 …} -dispatcher: Symfony\Component\EventDispatcher\Debug\TraceableEventDispatcher {#747 …} -registered: false -trustResolver: Scheb\TwoFactorBundle\Security\Authentication\AuthenticationTrustResolver {#780 …} -sessionTrackerEnabler: Symfony\Component\Security\Core\Authentication\Token\Storage\UsageTrackingTokenStorage::enableUsageTracking(): void {#703 …}}	0.85 ms	(none)
Symfony\Component\Security\Http\Firewall\AuthenticatorManagerListener {#584`-authenticatorManager: Symfony\Component\Security\Http\Authentication\AuthenticatorManager {#595 …}`}	0.00 ms	(none)
Scheb\TwoFactorBundle\Security\Http\Firewall\TwoFactorAccessListener {#582`-twoFactorFirewallConfig: Scheb\TwoFactorBundle\Security\TwoFactor\TwoFactorFirewallConfig {#842 …} -tokenStorage: Symfony\Component\Security\Core\Authentication\Token\Storage\UsageTrackingTokenStorage {#1018 …} -twoFactorAccessDecider: Scheb\TwoFactorBundle\Security\Authorization\TwoFactorAccessDecider {#581 …}`}	0.04 ms	(none)
Symfony\Component\Security\Http\Firewall\AccessListener {#579`-tokenStorage: Symfony\Component\Security\Core\Authentication\Token\Storage\UsageTrackingTokenStorage {#1018 …} -accessDecisionManager: Symfony\Component\Security\Core\Authorization\TraceableAccessDecisionManager {#937 …} -map: Symfony\Component\Security\Http\AccessMap {#722 …}`}	0.00 ms	(none)
Symfony\Component\Security\Http\Firewall\LogoutListener {#786`-tokenStorage: Symfony\Component\Security\Core\Authentication\Token\Storage\UsageTrackingTokenStorage {#1018 …} -options: [ "csrf_parameter" => "_csrf_token" "csrf_token_id" => "logout" "logout_path" => "app_logout" ] -httpUtils: Symfony\Component\Security\Http\HttpUtils {#841 …} -csrfTokenManager: Symfony\Component\Security\Csrf\CsrfTokenManager {#1015 …} -eventDispatcher: Symfony\Component\EventDispatcher\Debug\TraceableEventDispatcher {#747 …}`}	0.00 ms	(none)

#	Voter class
1	"Symfony\Component\Security\Core\Authorization\Voter\AuthenticatedVoter"
2	"Scheb\TwoFactorBundle\Security\Authorization\Voter\TwoFactorInProgressVoter"
3	"Symfony\Component\Security\Core\Authorization\Voter\RoleHierarchyVoter"
4	"Symfony\Component\Security\Core\Authorization\Voter\ExpressionVoter"
5	"App\Security\Voter\EntryCommentVoter"
6	"App\Security\Voter\EntryVoter"
7	"App\Security\Voter\MagazineVoter"
8	"App\Security\Voter\MessageThreadVoter"
9	"App\Security\Voter\MessageVoter"
10	"App\Security\Voter\NotificationVoter"
11	"App\Security\Voter\OAuth2UserConsentVoter"
12	"App\Security\Voter\PostCommentVoter"
13	"App\Security\Voter\PostVoter"
14	"App\Security\Voter\UserVoter"

1

DENIED

ROLE_USER

null

2

DENIED

moderate

App\Entity\Entry {#1795
  +user: App\Entity\User {#265 …}
  +magazine: Proxies\__CG__\App\Entity\Magazine {#1578 …}
  +image: Proxies\__CG__\App\Entity\Image {#1705 …}
  +domain: Proxies\__CG__\App\Entity\Domain {#1711 …}
  +slug: "Gary-Oldman-Says-Thank-God-for-Harry-Potter-and-Dark"
  +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/"
  +body: null
  +type: "link"
  +lang: "en"
  +isOc: false
  +hasEmbed: false
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  +score: 0
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  +sticky: false
  +lastActive: DateTime @1702802206 {#1691
    date: 2023-12-17 09:36:46.0 +01:00
  }
  +ip: null
  +adaAmount: 0
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  +comments: Doctrine\ORM\PersistentCollection {#1616 …}
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  +favourites: Doctrine\ORM\PersistentCollection {#1626 …}
  +notifications: Doctrine\ORM\PersistentCollection {#1618 …}
  +badges: Doctrine\ORM\PersistentCollection {#1597 …}
  +children: []
  -id: 22515
  -titleTs: "'dark':10 'gari':1 'god':5 'harri':7 'knight':11 'movi':12 'oldman':2 'potter':8 'save':15 'say':3 'thank':4"
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  +editedAt: null
  +createdAt: DateTimeImmutable @1702679688 {#1692
    date: 2023-12-15 23:34:48.0 +01:00
  }
}

3

DENIED

edit

App\Entity\Entry {#1795
  +user: App\Entity\User {#265 …}
  +magazine: Proxies\__CG__\App\Entity\Magazine {#1578 …}
  +image: Proxies\__CG__\App\Entity\Image {#1705 …}
  +domain: Proxies\__CG__\App\Entity\Domain {#1711 …}
  +slug: "Gary-Oldman-Says-Thank-God-for-Harry-Potter-and-Dark"
  +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/"
  +body: null
  +type: "link"
  +lang: "en"
  +isOc: false
  +hasEmbed: false
  +commentCount: 43
  +favouriteCount: 281
  +score: 0
  +isAdult: false
  +sticky: false
  +lastActive: DateTime @1702802206 {#1691
    date: 2023-12-17 09:36:46.0 +01:00
  }
  +ip: null
  +adaAmount: 0
  +tags: null
  +mentions: null
  +comments: Doctrine\ORM\PersistentCollection {#1616 …}
  +votes: Doctrine\ORM\PersistentCollection {#1598 …}
  +reports: Doctrine\ORM\PersistentCollection {#1629 …}
  +favourites: Doctrine\ORM\PersistentCollection {#1626 …}
  +notifications: Doctrine\ORM\PersistentCollection {#1618 …}
  +badges: Doctrine\ORM\PersistentCollection {#1597 …}
  +children: []
  -id: 22515
  -titleTs: "'dark':10 'gari':1 'god':5 'harri':7 'knight':11 'movi':12 'oldman':2 'potter':8 'save':15 'say':3 'thank':4"
  -bodyTs: null
  +cross: false
  +upVotes: 0
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  +ranking: 1702766088
  +visibility: "visible             "
  +apId: "https://lemmy.world/post/9616316"
  +editedAt: null
  +createdAt: DateTimeImmutable @1702679688 {#1692
    date: 2023-12-15 23:34:48.0 +01:00
  }
}

4

DENIED

moderate

App\Entity\Entry {#1795
  +user: App\Entity\User {#265 …}
  +magazine: Proxies\__CG__\App\Entity\Magazine {#1578 …}
  +image: Proxies\__CG__\App\Entity\Image {#1705 …}
  +domain: Proxies\__CG__\App\Entity\Domain {#1711 …}
  +slug: "Gary-Oldman-Says-Thank-God-for-Harry-Potter-and-Dark"
  +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/"
  +body: null
  +type: "link"
  +lang: "en"
  +isOc: false
  +hasEmbed: false
  +commentCount: 43
  +favouriteCount: 281
  +score: 0
  +isAdult: false
  +sticky: false
  +lastActive: DateTime @1702802206 {#1691
    date: 2023-12-17 09:36:46.0 +01:00
  }
  +ip: null
  +adaAmount: 0
  +tags: null
  +mentions: null
  +comments: Doctrine\ORM\PersistentCollection {#1616 …}
  +votes: Doctrine\ORM\PersistentCollection {#1598 …}
  +reports: Doctrine\ORM\PersistentCollection {#1629 …}
  +favourites: Doctrine\ORM\PersistentCollection {#1626 …}
  +notifications: Doctrine\ORM\PersistentCollection {#1618 …}
  +badges: Doctrine\ORM\PersistentCollection {#1597 …}
  +children: []
  -id: 22515
  -titleTs: "'dark':10 'gari':1 'god':5 'harri':7 'knight':11 'movi':12 'oldman':2 'potter':8 'save':15 'say':3 'thank':4"
  -bodyTs: null
  +cross: false
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  +visibility: "visible             "
  +apId: "https://lemmy.world/post/9616316"
  +editedAt: null
  +createdAt: DateTimeImmutable @1702679688 {#1692
    date: 2023-12-15 23:34:48.0 +01:00
  }
}

5

DENIED

ROLE_USER

null

6

DENIED

moderate

App\Entity\Entry {#1556
  +user: App\Entity\User {#265 …}
  +magazine: Proxies\__CG__\App\Entity\Magazine {#1555 …}
  +image: Proxies\__CG__\App\Entity\Image {#1557 …}
  +domain: Proxies\__CG__\App\Entity\Domain {#1562 …}
  +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"
  +lang: "en"
  +isOc: false
  +hasEmbed: false
  +commentCount: 5
  +favouriteCount: 34
  +score: 0
  +isAdult: false
  +sticky: false
  +lastActive: DateTime @1707788643 {#1559
    date: 2024-02-13 02:44:03.0 +01:00
  }
  +ip: null
  +adaAmount: 0
  +tags: null
  +mentions: null
  +comments: Doctrine\ORM\PersistentCollection {#1558 …}
  +votes: Doctrine\ORM\PersistentCollection {#1604 …}
  +reports: Doctrine\ORM\PersistentCollection {#1619 …}
  +favourites: Doctrine\ORM\PersistentCollection {#1701 …}
  +notifications: Doctrine\ORM\PersistentCollection {#1687 …}
  +badges: Doctrine\ORM\PersistentCollection {#1689 …}
  +children: [
    App\Entity\EntryComment {#1739
      +user: App\Entity\User {#265 …}
      +entry: App\Entity\Entry {#1556}
      +magazine: Proxies\__CG__\App\Entity\Magazine {#1555 …}
      +image: null
      +parent: Proxies\__CG__\App\Entity\EntryComment {#2386 …}
      +root: Proxies\__CG__\App\Entity\EntryComment {#2386 …}
      +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&amp;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 {#1722
        date: 2023-12-15 23:42:46.0 +01:00
      }
      +ip: null
      +tags: null
      +mentions: [
        "@canthidium@lemmy.world"
        "@nocturne213@lemm.ee"
      ]
      +children: Doctrine\ORM\PersistentCollection {#2380 …}
      +nested: Doctrine\ORM\PersistentCollection {#2361 …}
      +votes: Doctrine\ORM\PersistentCollection {#2360 …}
      +reports: Doctrine\ORM\PersistentCollection {#2370 …}
      +favourites: Doctrine\ORM\PersistentCollection {#2383 …}
      +notifications: Doctrine\ORM\PersistentCollection {#2384 …}
      -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 {#1736
        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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  -id: 22476
  -titleTs: "'curri':3 'kare':5 'korean':2 'recip':1 'rice':4,6"
  -bodyTs: "'1':15,283 '100':30 '120':69 '150':58 '2':37 '2.5':56 '200':41 '250':2 '3':333,343 '3.5':35 '3/4':21,111 '30':238 '4':80,218,335 '4.2':72 '5':104 '5.3':61 '7':44 '70':52 '8.8':12 'achiev':124 'add':144,157,187,205,262 'airtight':327 'around':282 'asid':102 'bed':290 'beef':4 'blend':129 'boil':227 'bowl':90 'bring':222 'brown':156 'bubbl':244 'butter':55,189 'carrot':71,209 'center':186 'choic':9 'chuck':5 'combin':110 'complement':301 'complet':197 'contain':328 'continu':233 'cook':39,146,167,234 'cube':51,68,79 'cucumb':318 'cup':22,81,112,219 'curri':28,33,118,265,277,287,324 'cut':48,65,76 'day':336 'dice':14 'discard':254 'dish':204,299,307 'done':177 'dutch':136 'e.g':135 'even':200 'final':261 'flavor':303 'foam':246 'form':249 'freez':338 'g':3,31,42,53,59,70 'golden':155 'heat':142,232 'high':141,231 'hint':181 'includ':308 'incorpor':201 'ingredi':1 'instruct':87 'jug':109 'kimchi':309,311 'korean':32,117 'larg':50,67,78,133 'leftov':323 'level':175 'marin':91,160 'may':248 'meat':11,93,161,169 'medium':140,174,230 'medium-high':139,229 'melt':198 'minut':105,239,284 'mirin':20,98 'mix':25,120 'mixtur':130,267 'month':344 'occasion':257 'oil':40,147 'onion':43,151 'ounc':13,36,45,57,62,73 'oven':137 'peel':46,63,74 'period':240 'pickl':312,317 'piec':210 'pink':183 'popular':305 'pot':134,164,192,213,224,270 'potato':60,207 'pour':216 'powder':29,34,119,266 'preheat':131 'prepar':264 'prevent':259 'previous':159 'radish':310,313 'reach':172 'refresh':316 'refriger':331 'rice':18,84,96,293 'salt':54 'sauté':149 'serv':86,285 'set':100 'side':298,306 'skim':241 'slight':180 'small':108 'smooth':126 'steak':6 'steam':83,292 'stick':260 'stir':166,194,256,272 'store':321 'surfac':252 'sweet':17,95 'take':281 'tbsp':16,38 'thicken':278 'turn':154 'uncov':235 'varieti':296 'water':23,82,114,221 'well':121,128 'well-blend':127 'wine':19,97"
  +cross: false
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    date: 2023-12-15 20:39:05.0 +01:00
  }
}

7

DENIED

edit

App\Entity\Entry {#1556
  +user: App\Entity\User {#265 …}
  +magazine: Proxies\__CG__\App\Entity\Magazine {#1555 …}
  +image: Proxies\__CG__\App\Entity\Image {#1557 …}
  +domain: Proxies\__CG__\App\Entity\Domain {#1562 …}
  +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"
  +lang: "en"
  +isOc: false
  +hasEmbed: false
  +commentCount: 5
  +favouriteCount: 34
  +score: 0
  +isAdult: false
  +sticky: false
  +lastActive: DateTime @1707788643 {#1559
    date: 2024-02-13 02:44:03.0 +01:00
  }
  +ip: null
  +adaAmount: 0
  +tags: null
  +mentions: null
  +comments: Doctrine\ORM\PersistentCollection {#1558 …}
  +votes: Doctrine\ORM\PersistentCollection {#1604 …}
  +reports: Doctrine\ORM\PersistentCollection {#1619 …}
  +favourites: Doctrine\ORM\PersistentCollection {#1701 …}
  +notifications: Doctrine\ORM\PersistentCollection {#1687 …}
  +badges: Doctrine\ORM\PersistentCollection {#1689 …}
  +children: [
    App\Entity\EntryComment {#1739
      +user: App\Entity\User {#265 …}
      +entry: App\Entity\Entry {#1556}
      +magazine: Proxies\__CG__\App\Entity\Magazine {#1555 …}
      +image: null
      +parent: Proxies\__CG__\App\Entity\EntryComment {#2386 …}
      +root: Proxies\__CG__\App\Entity\EntryComment {#2386 …}
      +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&amp;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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  +slug: "RECIPE-Korean-Curry-Rice-Kare-Rice"
  +title: "[RECIPE] Korean Curry Rice (Kare Rice)"
  +url: "https://mykoreankitchen.com/korean-curry-rice/"
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    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&amp;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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    +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&amp;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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11

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edit

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      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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  +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&amp;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: 2024-01-11 05:13:23.0 +01:00
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  +createdAt: DateTimeImmutable @1702680166 {#1726
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  +"title": 225805
}

12

DENIED

moderate

App\Entity\EntryComment {#1739
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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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  +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&amp;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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13

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ROLE_USER

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  +url: "https://www.imdb.com/title/tt6166392/?ref_=rlm"
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    | 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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15

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edit

App\Entity\Entry {#1698
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    |---|---|---|---|---|\n
    | Dec 15th, 2023 | 1hr 56m | 7.4 | 83% | 65 |\n
    \n
    Premise:\n
    \n
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    \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
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    Director(s):\n
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    \n
    Writer(s):\n
    \n
    ```\n
    \n
    <span style="color:#323232;">Simon Farnaby, Paul King\n
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    |---|---|---|\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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16

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moderate

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    | Murray McArthur | … | Ship’s Captain |\n
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    | Olivia Colman | … | Mrs. Scrubbit |\n
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17

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18

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19

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20

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21

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22

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23

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App\Entity\EntryComment {#2391
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     …2
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24

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App\Entity\EntryComment {#2391
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     …2
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25

DENIED

ROLE_ADMIN

null

26

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ROLE_MODERATOR

null

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