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 …}}	0.28 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 …}`}	10.81 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

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2

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moderate

App\Entity\Entry {#3128
  +user: App\Entity\User {#259 …}
  +magazine: Proxies\__CG__\App\Entity\Magazine {#2392 …}
  +image: Proxies\__CG__\App\Entity\Image {#3129 …}
  +domain: Proxies\__CG__\App\Entity\Domain {#2035 …}
  +slug: "Jean-Claude-Van-Damme-To-Star-In-Kill-Em-All-2"
  +title: "Jean-Claude Van Damme To Star In ‘Kill ‘Em All 2’; Filming Set For January In Antigua As Part Of New Deal With Producer Andrea Iervolino"
  +url: "https://deadline.com/2023/12/jean-claude-van-damme-kill-em-all-2-antigua-west-indies-1235655901/"
  +body: null
  +type: "link"
  +lang: "en"
  +isOc: false
  +hasEmbed: false
  +commentCount: 2
  +favouriteCount: 13
  +score: 0
  +isAdult: false
  +sticky: false
  +lastActive: DateTime @1701995635 {#3126
    date: 2023-12-08 01:33:55.0 +01:00
  }
  +ip: null
  +adaAmount: 0
  +tags: null
  +mentions: null
  +comments: Doctrine\ORM\PersistentCollection {#3130 …}
  +votes: Doctrine\ORM\PersistentCollection {#3132 …}
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  +notifications: Doctrine\ORM\PersistentCollection {#3138 …}
  +badges: Doctrine\ORM\PersistentCollection {#3140 …}
  +children: []
  -id: 20900
  -titleTs: "'2':12 'andrea':26 'antigua':18 'claud':3 'damm':5 'deal':23 'em':10 'film':13 'iervolino':27 'januari':16 'jean':2 'jean-claud':1 'kill':9 'new':22 'part':20 'produc':25 'set':14 'star':7 'van':4"
  -bodyTs: null
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  +upVotes: 0
  +downVotes: 0
  +ranking: 1702003571
  +visibility: "visible             "
  +apId: "https://lemmy.world/post/9263865"
  +editedAt: null
  +createdAt: DateTimeImmutable @1701963571 {#3127
    date: 2023-12-07 16:39:31.0 +01:00
  }
}

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App\Entity\Entry {#3128
  +user: App\Entity\User {#259 …}
  +magazine: Proxies\__CG__\App\Entity\Magazine {#2392 …}
  +image: Proxies\__CG__\App\Entity\Image {#3129 …}
  +domain: Proxies\__CG__\App\Entity\Domain {#2035 …}
  +slug: "Jean-Claude-Van-Damme-To-Star-In-Kill-Em-All-2"
  +title: "Jean-Claude Van Damme To Star In ‘Kill ‘Em All 2’; Filming Set For January In Antigua As Part Of New Deal With Producer Andrea Iervolino"
  +url: "https://deadline.com/2023/12/jean-claude-van-damme-kill-em-all-2-antigua-west-indies-1235655901/"
  +body: null
  +type: "link"
  +lang: "en"
  +isOc: false
  +hasEmbed: false
  +commentCount: 2
  +favouriteCount: 13
  +score: 0
  +isAdult: false
  +sticky: false
  +lastActive: DateTime @1701995635 {#3126
    date: 2023-12-08 01:33:55.0 +01:00
  }
  +ip: null
  +adaAmount: 0
  +tags: null
  +mentions: null
  +comments: Doctrine\ORM\PersistentCollection {#3130 …}
  +votes: Doctrine\ORM\PersistentCollection {#3132 …}
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  +notifications: Doctrine\ORM\PersistentCollection {#3138 …}
  +badges: Doctrine\ORM\PersistentCollection {#3140 …}
  +children: []
  -id: 20900
  -titleTs: "'2':12 'andrea':26 'antigua':18 'claud':3 'damm':5 'deal':23 'em':10 'film':13 'iervolino':27 'januari':16 'jean':2 'jean-claud':1 'kill':9 'new':22 'part':20 'produc':25 'set':14 'star':7 'van':4"
  -bodyTs: null
  +cross: false
  +upVotes: 0
  +downVotes: 0
  +ranking: 1702003571
  +visibility: "visible             "
  +apId: "https://lemmy.world/post/9263865"
  +editedAt: null
  +createdAt: DateTimeImmutable @1701963571 {#3127
    date: 2023-12-07 16:39:31.0 +01:00
  }
}

4

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App\Entity\Entry {#3128
  +user: App\Entity\User {#259 …}
  +magazine: Proxies\__CG__\App\Entity\Magazine {#2392 …}
  +image: Proxies\__CG__\App\Entity\Image {#3129 …}
  +domain: Proxies\__CG__\App\Entity\Domain {#2035 …}
  +slug: "Jean-Claude-Van-Damme-To-Star-In-Kill-Em-All-2"
  +title: "Jean-Claude Van Damme To Star In ‘Kill ‘Em All 2’; Filming Set For January In Antigua As Part Of New Deal With Producer Andrea Iervolino"
  +url: "https://deadline.com/2023/12/jean-claude-van-damme-kill-em-all-2-antigua-west-indies-1235655901/"
  +body: null
  +type: "link"
  +lang: "en"
  +isOc: false
  +hasEmbed: false
  +commentCount: 2
  +favouriteCount: 13
  +score: 0
  +isAdult: false
  +sticky: false
  +lastActive: DateTime @1701995635 {#3126
    date: 2023-12-08 01:33:55.0 +01:00
  }
  +ip: null
  +adaAmount: 0
  +tags: null
  +mentions: null
  +comments: Doctrine\ORM\PersistentCollection {#3130 …}
  +votes: Doctrine\ORM\PersistentCollection {#3132 …}
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  +badges: Doctrine\ORM\PersistentCollection {#3140 …}
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  -bodyTs: null
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  +ranking: 1702003571
  +visibility: "visible             "
  +apId: "https://lemmy.world/post/9263865"
  +editedAt: null
  +createdAt: DateTimeImmutable @1701963571 {#3127
    date: 2023-12-07 16:39:31.0 +01:00
  }
}

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App\Entity\Entry {#3325
  +user: App\Entity\User {#259 …}
  +magazine: Proxies\__CG__\App\Entity\Magazine {#2392 …}
  +image: Proxies\__CG__\App\Entity\Image {#3326 …}
  +domain: Proxies\__CG__\App\Entity\Domain {#2491 …}
  +slug: "Eli-Roth-Reveals-That-He-d-Like-to-Direct-More-Hostel"
  +title: "Eli Roth Reveals That He'd Like to Direct More 'Hostel' and 'Cabin Fever' Movies"
  +url: "https://bloody-disgusting.com/movie/3791361/eli-roth-reveals-that-hed-like-to-direct-more-hostel-and-cabin-fever-movies/"
  +body: null
  +type: "link"
  +lang: "en"
  +isOc: false
  +hasEmbed: false
  +commentCount: 1
  +favouriteCount: 6
  +score: 0
  +isAdult: false
  +sticky: false
  +lastActive: DateTime @1701968581 {#3323
    date: 2023-12-07 18:03:01.0 +01:00
  }
  +ip: null
  +adaAmount: 0
  +tags: null
  +mentions: null
  +comments: Doctrine\ORM\PersistentCollection {#3327 …}
  +votes: Doctrine\ORM\PersistentCollection {#3329 …}
  +reports: Doctrine\ORM\PersistentCollection {#3331 …}
  +favourites: Doctrine\ORM\PersistentCollection {#3333 …}
  +notifications: Doctrine\ORM\PersistentCollection {#3335 …}
  +badges: Doctrine\ORM\PersistentCollection {#3337 …}
  +children: []
  -id: 20860
  -titleTs: "'cabin':13 'd':6 'direct':9 'eli':1 'fever':14 'hostel':11 'like':7 'movi':15 'reveal':3 'roth':2"
  -bodyTs: null
  +cross: false
  +upVotes: 0
  +downVotes: 0
  +ranking: 1701976309
  +visibility: "visible             "
  +apId: "https://lemmy.world/post/9257782"
  +editedAt: null
  +createdAt: DateTimeImmutable @1701956309 {#3324
    date: 2023-12-07 14:38:29.0 +01:00
  }
}

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App\Entity\Entry {#3325
  +user: App\Entity\User {#259 …}
  +magazine: Proxies\__CG__\App\Entity\Magazine {#2392 …}
  +image: Proxies\__CG__\App\Entity\Image {#3326 …}
  +domain: Proxies\__CG__\App\Entity\Domain {#2491 …}
  +slug: "Eli-Roth-Reveals-That-He-d-Like-to-Direct-More-Hostel"
  +title: "Eli Roth Reveals That He'd Like to Direct More 'Hostel' and 'Cabin Fever' Movies"
  +url: "https://bloody-disgusting.com/movie/3791361/eli-roth-reveals-that-hed-like-to-direct-more-hostel-and-cabin-fever-movies/"
  +body: null
  +type: "link"
  +lang: "en"
  +isOc: false
  +hasEmbed: false
  +commentCount: 1
  +favouriteCount: 6
  +score: 0
  +isAdult: false
  +sticky: false
  +lastActive: DateTime @1701968581 {#3323
    date: 2023-12-07 18:03:01.0 +01:00
  }
  +ip: null
  +adaAmount: 0
  +tags: null
  +mentions: null
  +comments: Doctrine\ORM\PersistentCollection {#3327 …}
  +votes: Doctrine\ORM\PersistentCollection {#3329 …}
  +reports: Doctrine\ORM\PersistentCollection {#3331 …}
  +favourites: Doctrine\ORM\PersistentCollection {#3333 …}
  +notifications: Doctrine\ORM\PersistentCollection {#3335 …}
  +badges: Doctrine\ORM\PersistentCollection {#3337 …}
  +children: []
  -id: 20860
  -titleTs: "'cabin':13 'd':6 'direct':9 'eli':1 'fever':14 'hostel':11 'like':7 'movi':15 'reveal':3 'roth':2"
  -bodyTs: null
  +cross: false
  +upVotes: 0
  +downVotes: 0
  +ranking: 1701976309
  +visibility: "visible             "
  +apId: "https://lemmy.world/post/9257782"
  +editedAt: null
  +createdAt: DateTimeImmutable @1701956309 {#3324
    date: 2023-12-07 14:38:29.0 +01:00
  }
}

8

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App\Entity\Entry {#3325
  +user: App\Entity\User {#259 …}
  +magazine: Proxies\__CG__\App\Entity\Magazine {#2392 …}
  +image: Proxies\__CG__\App\Entity\Image {#3326 …}
  +domain: Proxies\__CG__\App\Entity\Domain {#2491 …}
  +slug: "Eli-Roth-Reveals-That-He-d-Like-to-Direct-More-Hostel"
  +title: "Eli Roth Reveals That He'd Like to Direct More 'Hostel' and 'Cabin Fever' Movies"
  +url: "https://bloody-disgusting.com/movie/3791361/eli-roth-reveals-that-hed-like-to-direct-more-hostel-and-cabin-fever-movies/"
  +body: null
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  +lang: "en"
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  +hasEmbed: false
  +commentCount: 1
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  +lastActive: DateTime @1701968581 {#3323
    date: 2023-12-07 18:03:01.0 +01:00
  }
  +ip: null
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  +notifications: Doctrine\ORM\PersistentCollection {#3335 …}
  +badges: Doctrine\ORM\PersistentCollection {#3337 …}
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  -id: 20860
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    date: 2023-12-07 14:38:29.0 +01:00
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}

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App\Entity\Entry {#2867
  +user: App\Entity\User {#259 …}
  +magazine: Proxies\__CG__\App\Entity\Magazine {#2392 …}
  +image: Proxies\__CG__\App\Entity\Image {#2868 …}
  +domain: Proxies\__CG__\App\Entity\Domain {#2035 …}
  +slug: "Deadpool-3-Star-Ryan-Reynolds-Pleads-For-Restraint-On-Using"
  +title: "‘Deadpool 3’ Star Ryan Reynolds Pleads For Restraint On Using Spoiler Photos"
  +url: "https://deadline.com/2023/12/deadpool-3-star-ryan-reynolds-pleads-restraint-using-spoiler-photos-1235656165/"
  +body: null
  +type: "link"
  +lang: "en"
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  +score: 0
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  +lastActive: DateTime @1701967920 {#2865
    date: 2023-12-07 17:52:00.0 +01:00
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  +favourites: Doctrine\ORM\PersistentCollection {#2875 …}
  +notifications: Doctrine\ORM\PersistentCollection {#2877 …}
  +badges: Doctrine\ORM\PersistentCollection {#2879 …}
  +children: []
  -id: 20855
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  -bodyTs: null
  +cross: false
  +upVotes: 0
  +downVotes: 0
  +ranking: 1702035118
  +visibility: "visible             "
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  +editedAt: null
  +createdAt: DateTimeImmutable @1701954618 {#2866
    date: 2023-12-07 14:10:18.0 +01:00
  }
}

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App\Entity\Entry {#2867
  +user: App\Entity\User {#259 …}
  +magazine: Proxies\__CG__\App\Entity\Magazine {#2392 …}
  +image: Proxies\__CG__\App\Entity\Image {#2868 …}
  +domain: Proxies\__CG__\App\Entity\Domain {#2035 …}
  +slug: "Deadpool-3-Star-Ryan-Reynolds-Pleads-For-Restraint-On-Using"
  +title: "‘Deadpool 3’ Star Ryan Reynolds Pleads For Restraint On Using Spoiler Photos"
  +url: "https://deadline.com/2023/12/deadpool-3-star-ryan-reynolds-pleads-restraint-using-spoiler-photos-1235656165/"
  +body: null
  +type: "link"
  +lang: "en"
  +isOc: false
  +hasEmbed: false
  +commentCount: 2
  +favouriteCount: 31
  +score: 0
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  +lastActive: DateTime @1701967920 {#2865
    date: 2023-12-07 17:52:00.0 +01:00
  }
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  +editedAt: null
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    date: 2023-12-07 14:10:18.0 +01:00
  }
}

12

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moderate

App\Entity\Entry {#2867
  +user: App\Entity\User {#259 …}
  +magazine: Proxies\__CG__\App\Entity\Magazine {#2392 …}
  +image: Proxies\__CG__\App\Entity\Image {#2868 …}
  +domain: Proxies\__CG__\App\Entity\Domain {#2035 …}
  +slug: "Deadpool-3-Star-Ryan-Reynolds-Pleads-For-Restraint-On-Using"
  +title: "‘Deadpool 3’ Star Ryan Reynolds Pleads For Restraint On Using Spoiler Photos"
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    date: 2023-12-07 17:52:00.0 +01:00
  }
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    date: 2023-12-07 14:10:18.0 +01:00
  }
}

13

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moderate

App\Entity\Entry {#2819
  +user: App\Entity\User {#259 …}
  +magazine: Proxies\__CG__\App\Entity\Magazine {#2392 …}
  +image: Proxies\__CG__\App\Entity\Image {#2820 …}
  +domain: Proxies\__CG__\App\Entity\Domain {#2035 …}
  +slug: "David-Ayer-On-The-Ayer-Cut-Of-Suicide-Squad-It-s"
  +title: "David Ayer On The ‘Ayer Cut’ Of ‘Suicide Squad’: “It’s Coming” and “Something’s Going To Be Revealed”"
  +url: "https://deadline.com/2023/12/david-ayer-suicide-squad-ayer-cut-1235654057/"
  +body: null
  +type: "link"
  +lang: "en"
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  +commentCount: 7
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  +lastActive: DateTime @1701966136 {#2816
    date: 2023-12-07 17:22:16.0 +01:00
  }
  +ip: null
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  +comments: Doctrine\ORM\PersistentCollection {#2821 …}
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App\Entity\Entry {#4180
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  +slug: "RECIPE-Chop-Suey-The-Woks-of-Life"
  +title: "[RECIPE] Chop Suey - The Woks of Life"
  +url: "https://thewoksoflife.com/chicken-chop-suey/"
  +body: """
    Ingredients\n
    \n
    For the chicken &amp; marinade:\n
    \n
    ```\n
    \n
    <span style="color:#323232;">12 ounces boneless skinless chicken breast (sliced into ¼-inch/0.6cm thick slices)\n
    </span><span style="color:#323232;">3 tablespoons water\n
    </span><span style="color:#323232;">1 tablespoon oyster sauce\n
    </span><span style="color:#323232;">1 teaspoon Shaoxing wine (or dry sherry)\n
    </span><span style="color:#323232;">1 teaspoon vegetable oil\n
    </span><span style="color:#323232;">2 teaspoons cornstarch\n
    </span>\n
    ```\n
    \n
    For the sauce:\n
    \n
    ```\n
    \n
    <span style="color:#323232;">1/2 cup low sodium chicken stock\n
    </span><span style="color:#323232;">1/4 teaspoon granulated sugar (or brown sugar)\n
    </span><span style="color:#323232;">1 1/2 tablespoons soy sauce\n
    </span><span style="color:#323232;">1 teaspoon dark soy sauce\n
    </span><span style="color:#323232;">1 1/2 tablespoons oyster sauce\n
    </span><span style="color:#323232;">1/2 teaspoon toasted sesame oil\n
    </span><span style="color:#323232;">1/8 teaspoon white pepper\n
    </span>\n
    ```\n
    \n
    For the rest of the dish:\n
    \n
    ```\n
    \n
    <span style="color:#323232;">3 tablespoons vegetable oil\n
    </span><span style="color:#323232;">2 cloves garlic (chopped)\n
    </span><span style="color:#323232;">4 white button mushrooms (or baby bella mushrooms, sliced)\n
    </span><span style="color:#323232;">1/2 small carrot (thinly sliced)\n
    </span><span style="color:#323232;">2/3 cup celery (thinly sliced)\n
    </span><span style="color:#323232;">6 ounces bok choy (cut into ¾ x 2-inch / 2x5cm pieces)\n
    </span><span style="color:#323232;">1 tablespoon Shaoxing wine\n
    </span><span style="color:#323232;">3/4 cup mung bean sprouts\n
    </span><span style="color:#323232;">1 cup snow peas\n
    </span><span style="color:#323232;">1 1/2 tablespoons cornstarch (mixed with 2 tablespoons water)\n
    </span>\n
    ```\n
    \n
    Instructions\n
    \n
    ```\n
    \n
    <span style="color:#323232;">Combine the sliced chicken with water, oyster sauce, and Shaoxing wine. Massage the chicken until it absorbs all the liquid. Next, mix in 1 teaspoon oil and 2 teaspoons cornstarch until the chicken is uniformly coated. Set aside.\n
    </span><span style="color:#323232;">In a small bowl, mix together all the sauce ingredients, and set aside.\n
    </span><span style="color:#323232;">Heat your wok over high heat until lightly smoking, and pour 2 tablespoons vegetable oil around the perimeter. Spread the chicken in a single layer.\n
    </span><span style="color:#323232;">Sear for a few seconds, and then stir-fry the chicken for another 15 seconds, or until it is lightly golden brown and opaque. Remove the chicken from the wok and set aside. (It should be about 80% cooked at this point.)\n
    </span><span style="color:#323232;">Turn heat back up to high, and add an additional tablespoon of oil along with the chopped garlic. Once the garlic starts to sizzle, add in the mushrooms, carrots, and celery. Stir fry for 20 seconds and add the bok choy. Give everything a good stir and spread the Shaoxing wine around the perimeter of the wok to deglaze it.\n
    </span><span style="color:#323232;">Next, stir up your prepared chop suey sauce and spread that around the perimeter to further deglaze the wok. Use your wok spatula to give everything a quick stir.\n
    </span><span style="color:#323232;">Once the sauce begins to simmer, add in your bean sprouts and snow peas. Also add the chicken back to the wok. \n
    </span><span style="color:#323232;">When the sauce gets to a strong simmer or boil, mix up your cornstarch slurry. Drizzle it into the sauce, stirring constantly, until it thickens to a consistency you like. Add more cornstarch slurry mix if you like the sauce thicker. Cook for another 10 seconds to ensure everything is coated with the sauce. Serve immediately with steamed rice!\n
    </span>\n
    ```
    """
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  -titleTs: "'chop':2 'life':7 'recip':1 'suey':3 'wok':5"
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23

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  +slug: "RECIPE-Chop-Suey-The-Woks-of-Life"
  +title: "[RECIPE] Chop Suey - The Woks of Life"
  +url: "https://thewoksoflife.com/chicken-chop-suey/"
  +body: """
    Ingredients\n
    \n
    For the chicken &amp; marinade:\n
    \n
    ```\n
    \n
    <span style="color:#323232;">12 ounces boneless skinless chicken breast (sliced into ¼-inch/0.6cm thick slices)\n
    </span><span style="color:#323232;">3 tablespoons water\n
    </span><span style="color:#323232;">1 tablespoon oyster sauce\n
    </span><span style="color:#323232;">1 teaspoon Shaoxing wine (or dry sherry)\n
    </span><span style="color:#323232;">1 teaspoon vegetable oil\n
    </span><span style="color:#323232;">2 teaspoons cornstarch\n
    </span>\n
    ```\n
    \n
    For the sauce:\n
    \n
    ```\n
    \n
    <span style="color:#323232;">1/2 cup low sodium chicken stock\n
    </span><span style="color:#323232;">1/4 teaspoon granulated sugar (or brown sugar)\n
    </span><span style="color:#323232;">1 1/2 tablespoons soy sauce\n
    </span><span style="color:#323232;">1 teaspoon dark soy sauce\n
    </span><span style="color:#323232;">1 1/2 tablespoons oyster sauce\n
    </span><span style="color:#323232;">1/2 teaspoon toasted sesame oil\n
    </span><span style="color:#323232;">1/8 teaspoon white pepper\n
    </span>\n
    ```\n
    \n
    For the rest of the dish:\n
    \n
    ```\n
    \n
    <span style="color:#323232;">3 tablespoons vegetable oil\n
    </span><span style="color:#323232;">2 cloves garlic (chopped)\n
    </span><span style="color:#323232;">4 white button mushrooms (or baby bella mushrooms, sliced)\n
    </span><span style="color:#323232;">1/2 small carrot (thinly sliced)\n
    </span><span style="color:#323232;">2/3 cup celery (thinly sliced)\n
    </span><span style="color:#323232;">6 ounces bok choy (cut into ¾ x 2-inch / 2x5cm pieces)\n
    </span><span style="color:#323232;">1 tablespoon Shaoxing wine\n
    </span><span style="color:#323232;">3/4 cup mung bean sprouts\n
    </span><span style="color:#323232;">1 cup snow peas\n
    </span><span style="color:#323232;">1 1/2 tablespoons cornstarch (mixed with 2 tablespoons water)\n
    </span>\n
    ```\n
    \n
    Instructions\n
    \n
    ```\n
    \n
    <span style="color:#323232;">Combine the sliced chicken with water, oyster sauce, and Shaoxing wine. Massage the chicken until it absorbs all the liquid. Next, mix in 1 teaspoon oil and 2 teaspoons cornstarch until the chicken is uniformly coated. Set aside.\n
    </span><span style="color:#323232;">In a small bowl, mix together all the sauce ingredients, and set aside.\n
    </span><span style="color:#323232;">Heat your wok over high heat until lightly smoking, and pour 2 tablespoons vegetable oil around the perimeter. Spread the chicken in a single layer.\n
    </span><span style="color:#323232;">Sear for a few seconds, and then stir-fry the chicken for another 15 seconds, or until it is lightly golden brown and opaque. Remove the chicken from the wok and set aside. (It should be about 80% cooked at this point.)\n
    </span><span style="color:#323232;">Turn heat back up to high, and add an additional tablespoon of oil along with the chopped garlic. Once the garlic starts to sizzle, add in the mushrooms, carrots, and celery. Stir fry for 20 seconds and add the bok choy. Give everything a good stir and spread the Shaoxing wine around the perimeter of the wok to deglaze it.\n
    </span><span style="color:#323232;">Next, stir up your prepared chop suey sauce and spread that around the perimeter to further deglaze the wok. Use your wok spatula to give everything a quick stir.\n
    </span><span style="color:#323232;">Once the sauce begins to simmer, add in your bean sprouts and snow peas. Also add the chicken back to the wok. \n
    </span><span style="color:#323232;">When the sauce gets to a strong simmer or boil, mix up your cornstarch slurry. Drizzle it into the sauce, stirring constantly, until it thickens to a consistency you like. Add more cornstarch slurry mix if you like the sauce thicker. Cook for another 10 seconds to ensure everything is coated with the sauce. Serve immediately with steamed rice!\n
    </span>\n
    ```
    """
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  +slug: "RECIPE-Chop-Suey-The-Woks-of-Life"
  +title: "[RECIPE] Chop Suey - The Woks of Life"
  +url: "https://thewoksoflife.com/chicken-chop-suey/"
  +body: """
    Ingredients\n
    \n
    For the chicken &amp; marinade:\n
    \n
    ```\n
    \n
    <span style="color:#323232;">12 ounces boneless skinless chicken breast (sliced into ¼-inch/0.6cm thick slices)\n
    </span><span style="color:#323232;">3 tablespoons water\n
    </span><span style="color:#323232;">1 tablespoon oyster sauce\n
    </span><span style="color:#323232;">1 teaspoon Shaoxing wine (or dry sherry)\n
    </span><span style="color:#323232;">1 teaspoon vegetable oil\n
    </span><span style="color:#323232;">2 teaspoons cornstarch\n
    </span>\n
    ```\n
    \n
    For the sauce:\n
    \n
    ```\n
    \n
    <span style="color:#323232;">1/2 cup low sodium chicken stock\n
    </span><span style="color:#323232;">1/4 teaspoon granulated sugar (or brown sugar)\n
    </span><span style="color:#323232;">1 1/2 tablespoons soy sauce\n
    </span><span style="color:#323232;">1 teaspoon dark soy sauce\n
    </span><span style="color:#323232;">1 1/2 tablespoons oyster sauce\n
    </span><span style="color:#323232;">1/2 teaspoon toasted sesame oil\n
    </span><span style="color:#323232;">1/8 teaspoon white pepper\n
    </span>\n
    ```\n
    \n
    For the rest of the dish:\n
    \n
    ```\n
    \n
    <span style="color:#323232;">3 tablespoons vegetable oil\n
    </span><span style="color:#323232;">2 cloves garlic (chopped)\n
    </span><span style="color:#323232;">4 white button mushrooms (or baby bella mushrooms, sliced)\n
    </span><span style="color:#323232;">1/2 small carrot (thinly sliced)\n
    </span><span style="color:#323232;">2/3 cup celery (thinly sliced)\n
    </span><span style="color:#323232;">6 ounces bok choy (cut into ¾ x 2-inch / 2x5cm pieces)\n
    </span><span style="color:#323232;">1 tablespoon Shaoxing wine\n
    </span><span style="color:#323232;">3/4 cup mung bean sprouts\n
    </span><span style="color:#323232;">1 cup snow peas\n
    </span><span style="color:#323232;">1 1/2 tablespoons cornstarch (mixed with 2 tablespoons water)\n
    </span>\n
    ```\n
    \n
    Instructions\n
    \n
    ```\n
    \n
    <span style="color:#323232;">Combine the sliced chicken with water, oyster sauce, and Shaoxing wine. Massage the chicken until it absorbs all the liquid. Next, mix in 1 teaspoon oil and 2 teaspoons cornstarch until the chicken is uniformly coated. Set aside.\n
    </span><span style="color:#323232;">In a small bowl, mix together all the sauce ingredients, and set aside.\n
    </span><span style="color:#323232;">Heat your wok over high heat until lightly smoking, and pour 2 tablespoons vegetable oil around the perimeter. Spread the chicken in a single layer.\n
    </span><span style="color:#323232;">Sear for a few seconds, and then stir-fry the chicken for another 15 seconds, or until it is lightly golden brown and opaque. Remove the chicken from the wok and set aside. (It should be about 80% cooked at this point.)\n
    </span><span style="color:#323232;">Turn heat back up to high, and add an additional tablespoon of oil along with the chopped garlic. Once the garlic starts to sizzle, add in the mushrooms, carrots, and celery. Stir fry for 20 seconds and add the bok choy. Give everything a good stir and spread the Shaoxing wine around the perimeter of the wok to deglaze it.\n
    </span><span style="color:#323232;">Next, stir up your prepared chop suey sauce and spread that around the perimeter to further deglaze the wok. Use your wok spatula to give everything a quick stir.\n
    </span><span style="color:#323232;">Once the sauce begins to simmer, add in your bean sprouts and snow peas. Also add the chicken back to the wok. \n
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    </span>\n
    ```
    """
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  +slug: "DISCUSSION-SPOILERS-Silent-Night-Joel-Kinnaman-Catalina-Sandino-Moreno-Kid"
  +title: "[DISCUSSION] [SPOILERS] - Silent Night - Joel Kinnaman, Catalina Sandino Moreno, Kid Cudi - Dir. by John Woo"
  +url: "https://www.imdb.com/title/tt15799866/?ref_=rlm"
  +body: """
    | RELEASE DATE | RUNTIME | IMDB | ROTTENTOMATOES | METACRITIC |\n
    |---|---|---|---|---|\n
    | Dec 1st, 2023 | 1hr 44m | 7.7 | 72% | 51 |\n
    \n
    Premise:\n
    \n
    ```\n
    \n
    <span style="color:#323232;">A grieving father enacts his long-awaited revenge against a ruthless gang on Christmas Eve.\n
    </span>\n
    ```\n
    \n
    Director(s):\n
    \n
    ```\n
    \n
    <span style="color:#323232;">John Woo\n
    </span>\n
    ```\n
    \n
    Writer(s):\n
    \n
    ```\n
    \n
    <span style="color:#323232;">Robert Archer Lynn\n
    </span>\n
    ```\n
    \n
    | CAST |  |  |\n
    |---|---|---|\n
    | Joel Kinnaman | … | Godlock |\n
    | Catalina Sandino Moreno | … | Saya |\n
    | Kid Cudi | … | Vassell |\n
    | Harold Torres | … | Playa |\n
    | Vinny O’Brien | … | Anthony Barello Esq. |\n
    | Yoko Hamamura | … | Ruiz |\n
    | Anthony Giulietti | … | Kid |\n
    | John Pollack | … | DoubleGodlock |
    """
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App\Entity\Entry {#3901
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  +slug: "DISCUSSION-SPOILERS-Silent-Night-Joel-Kinnaman-Catalina-Sandino-Moreno-Kid"
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  +url: "https://www.imdb.com/title/tt15799866/?ref_=rlm"
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    | RELEASE DATE | RUNTIME | IMDB | ROTTENTOMATOES | METACRITIC |\n
    |---|---|---|---|---|\n
    | Dec 1st, 2023 | 1hr 44m | 7.7 | 72% | 51 |\n
    \n
    Premise:\n
    \n
    ```\n
    \n
    <span style="color:#323232;">A grieving father enacts his long-awaited revenge against a ruthless gang on Christmas Eve.\n
    </span>\n
    ```\n
    \n
    Director(s):\n
    \n
    ```\n
    \n
    <span style="color:#323232;">John Woo\n
    </span>\n
    ```\n
    \n
    Writer(s):\n
    \n
    ```\n
    \n
    <span style="color:#323232;">Robert Archer Lynn\n
    </span>\n
    ```\n
    \n
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    |---|---|---|\n
    | Joel Kinnaman | … | Godlock |\n
    | Catalina Sandino Moreno | … | Saya |\n
    | Kid Cudi | … | Vassell |\n
    | Harold Torres | … | Playa |\n
    | Vinny O’Brien | … | Anthony Barello Esq. |\n
    | Yoko Hamamura | … | Ruiz |\n
    | Anthony Giulietti | … | Kid |\n
    | John Pollack | … | DoubleGodlock |
    """
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  +domain: Proxies\__CG__\App\Entity\Domain {#2189 …}
  +slug: "DISCUSSION-SPOILERS-Silent-Night-Joel-Kinnaman-Catalina-Sandino-Moreno-Kid"
  +title: "[DISCUSSION] [SPOILERS] - Silent Night - Joel Kinnaman, Catalina Sandino Moreno, Kid Cudi - Dir. by John Woo"
  +url: "https://www.imdb.com/title/tt15799866/?ref_=rlm"
  +body: """
    | RELEASE DATE | RUNTIME | IMDB | ROTTENTOMATOES | METACRITIC |\n
    |---|---|---|---|---|\n
    | Dec 1st, 2023 | 1hr 44m | 7.7 | 72% | 51 |\n
    \n
    Premise:\n
    \n
    ```\n
    \n
    <span style="color:#323232;">A grieving father enacts his long-awaited revenge against a ruthless gang on Christmas Eve.\n
    </span>\n
    ```\n
    \n
    Director(s):\n
    \n
    ```\n
    \n
    <span style="color:#323232;">John Woo\n
    </span>\n
    ```\n
    \n
    Writer(s):\n
    \n
    ```\n
    \n
    <span style="color:#323232;">Robert Archer Lynn\n
    </span>\n
    ```\n
    \n
    | CAST |  |  |\n
    |---|---|---|\n
    | Joel Kinnaman | … | Godlock |\n
    | Catalina Sandino Moreno | … | Saya |\n
    | Kid Cudi | … | Vassell |\n
    | Harold Torres | … | Playa |\n
    | Vinny O’Brien | … | Anthony Barello Esq. |\n
    | Yoko Hamamura | … | Ruiz |\n
    | Anthony Giulietti | … | Kid |\n
    | John Pollack | … | DoubleGodlock |
    """
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App\Entity\Entry {#2538
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  +slug: "RECIPE-Spicy-Dr-Pepper-Shredded-Pork"
  +title: "[RECIPE] Spicy Dr Pepper Shredded Pork"
  +url: "https://www.thepioneerwoman.com/food-cooking/recipes/a11385/spicy-dr-pepper-shredded-pork/"
  +body: """
    This is an older recipe that became a favorite that I still make every now and then. Remembered it, so thought I’d share.\n
    \n
    ---\n
    \n
    Ingredients\n
    \n
    ```\n
    \n
    <span style="color:#323232;">1 whole large onion\n
    </span><span style="color:#323232;">1 whole pork shoulder ("pork butt"), 5 to 7 pounds\n
    </span><span style="color:#323232;">salt and freshly ground black pepper\n
    </span><span style="color:#323232;">1 11-ounce can chipotle peppers in adobo sauce\n
    </span><span style="color:#323232;">2 cans Dr Pepper\n
    </span><span style="color:#323232;">2 tbsp. brown sugar\n
    </span>\n
    ```\n
    \n
    Directions\n
    \n
    ```\n
    \n
    <span style="color:#323232;">    Preheat the oven to 300 degrees. Peel the onion and cut it into wedges. Lay them in the bottom of a large dutch oven. Generously salt and pepper the pork roast, then set it on top of the onions in the pan. Pour the can of chipotle peppers over the pork (include the sauce.) Pour in both cans of Dr Pepper. Add brown sugar to the juice and stir in. \n
    </span><span style="color:#323232;">    \n
    </span><span style="color:#323232;">Place lid tightly on pot, then set pot in the oven. Cook for at least six hours, turning roast two or three times during the cooking process. Check meat after six hours; it should be absolutely falling apart (use two forks to test.) If it's not falling apart, return to the oven for another hour. \n
    </span><span style="color:#323232;">    \n
    </span><span style="color:#323232;">Remove meat from pot and place on a cutting board or other work surface. Use two forks to shred meat, discarding large pieces of fat. Strain as much of the fat off the top of the cooking liquid as you can and discard it. Return the shredded meat to the cooking liquid, and keep warm until ready to serve. (You can also refrigerate the meat and liquid separately, then remove hardened fat once it's cold. Then heat up the liquid on the stovetop and return the meat to the liquid to warm up.\n
    </span><span style="color:#323232;">   \n
    </span><span style="color:#323232;">Serve on warm flour tortillas or hamburger buns. Top with shredded lettuce, diced tomatoes, grated cheese, avocado slices, salsa, and whatever else you'd like.\n
    </span>\n
    ```
    """
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43

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  +slug: "RECIPE-Spicy-Dr-Pepper-Shredded-Pork"
  +title: "[RECIPE] Spicy Dr Pepper Shredded Pork"
  +url: "https://www.thepioneerwoman.com/food-cooking/recipes/a11385/spicy-dr-pepper-shredded-pork/"
  +body: """
    This is an older recipe that became a favorite that I still make every now and then. Remembered it, so thought I’d share.\n
    \n
    ---\n
    \n
    Ingredients\n
    \n
    ```\n
    \n
    <span style="color:#323232;">1 whole large onion\n
    </span><span style="color:#323232;">1 whole pork shoulder ("pork butt"), 5 to 7 pounds\n
    </span><span style="color:#323232;">salt and freshly ground black pepper\n
    </span><span style="color:#323232;">1 11-ounce can chipotle peppers in adobo sauce\n
    </span><span style="color:#323232;">2 cans Dr Pepper\n
    </span><span style="color:#323232;">2 tbsp. brown sugar\n
    </span>\n
    ```\n
    \n
    Directions\n
    \n
    ```\n
    \n
    <span style="color:#323232;">    Preheat the oven to 300 degrees. Peel the onion and cut it into wedges. Lay them in the bottom of a large dutch oven. Generously salt and pepper the pork roast, then set it on top of the onions in the pan. Pour the can of chipotle peppers over the pork (include the sauce.) Pour in both cans of Dr Pepper. Add brown sugar to the juice and stir in. \n
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    </span><span style="color:#323232;">Place lid tightly on pot, then set pot in the oven. Cook for at least six hours, turning roast two or three times during the cooking process. Check meat after six hours; it should be absolutely falling apart (use two forks to test.) If it's not falling apart, return to the oven for another hour. \n
    </span><span style="color:#323232;">    \n
    </span><span style="color:#323232;">Remove meat from pot and place on a cutting board or other work surface. Use two forks to shred meat, discarding large pieces of fat. Strain as much of the fat off the top of the cooking liquid as you can and discard it. Return the shredded meat to the cooking liquid, and keep warm until ready to serve. (You can also refrigerate the meat and liquid separately, then remove hardened fat once it's cold. Then heat up the liquid on the stovetop and return the meat to the liquid to warm up.\n
    </span><span style="color:#323232;">   \n
    </span><span style="color:#323232;">Serve on warm flour tortillas or hamburger buns. Top with shredded lettuce, diced tomatoes, grated cheese, avocado slices, salsa, and whatever else you'd like.\n
    </span>\n
    ```
    """
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44

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  +url: "https://www.thepioneerwoman.com/food-cooking/recipes/a11385/spicy-dr-pepper-shredded-pork/"
  +body: """
    This is an older recipe that became a favorite that I still make every now and then. Remembered it, so thought I’d share.\n
    \n
    ---\n
    \n
    Ingredients\n
    \n
    ```\n
    \n
    <span style="color:#323232;">1 whole large onion\n
    </span><span style="color:#323232;">1 whole pork shoulder ("pork butt"), 5 to 7 pounds\n
    </span><span style="color:#323232;">salt and freshly ground black pepper\n
    </span><span style="color:#323232;">1 11-ounce can chipotle peppers in adobo sauce\n
    </span><span style="color:#323232;">2 cans Dr Pepper\n
    </span><span style="color:#323232;">2 tbsp. brown sugar\n
    </span>\n
    ```\n
    \n
    Directions\n
    \n
    ```\n
    \n
    <span style="color:#323232;">    Preheat the oven to 300 degrees. Peel the onion and cut it into wedges. Lay them in the bottom of a large dutch oven. Generously salt and pepper the pork roast, then set it on top of the onions in the pan. Pour the can of chipotle peppers over the pork (include the sauce.) Pour in both cans of Dr Pepper. Add brown sugar to the juice and stir in. \n
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    </span><span style="color:#323232;">    \n
    </span><span style="color:#323232;">Remove meat from pot and place on a cutting board or other work surface. Use two forks to shred meat, discarding large pieces of fat. Strain as much of the fat off the top of the cooking liquid as you can and discard it. Return the shredded meat to the cooking liquid, and keep warm until ready to serve. (You can also refrigerate the meat and liquid separately, then remove hardened fat once it's cold. Then heat up the liquid on the stovetop and return the meat to the liquid to warm up.\n
    </span><span style="color:#323232;">   \n
    </span><span style="color:#323232;">Serve on warm flour tortillas or hamburger buns. Top with shredded lettuce, diced tomatoes, grated cheese, avocado slices, salsa, and whatever else you'd like.\n
    </span>\n
    ```
    """
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46

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    | RELEASE DATE | RUNTIME | IMDB | ROTTENTOMATOES | METACRITIC |\n
    |---|---|---|---|---|\n
    | Nov 22, 2023 | 1hr 35m | 6.0 | 46% | 48 |\n
    \n
    Premise:\n
    \n
    ```\n
    \n
    <span style="color:#323232;">Wish will follow a young girl named Asha who wishes on a star and gets a more direct answer than she bargained for when a trouble-making star comes down from the sky to join her.\n
    </span>\n
    ```\n
    \n
    Director(s):\n
    \n
    ```\n
    \n
    <span style="color:#323232;">    Chris Buck, Fawn Veerasunthorn\n
    </span>\n
    ```\n
    \n
    Writer(s):\n
    \n
    ```\n
    \n
    <span style="color:#323232;">    Jennifer Lee, Allison Moore, Chris Buck\n
    </span>\n
    ```\n
    \n
    | CAST |  |  |\n
    |---|---|---|\n
    | Ariana DeBose | … | Asha |\n
    | Chris Pine | … | Magnifico |\n
    | Alan Tudyk | … | Valentino |\n
    | Angelique Cabral | … | Amaya |\n
    | Victor Garber | … | Sabino |\n
    | Natasha Rothwell | … | Sakina |\n
    | Jennifer Kumiyama | … | Dahlia |\n
    | Harvey Guillén | … | Gabo |
    """
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47

DENIED

edit

App\Entity\Entry {#3291
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    |---|---|---|---|---|\n
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    \n
    Premise:\n
    \n
    ```\n
    \n
    <span style="color:#323232;">Wish will follow a young girl named Asha who wishes on a star and gets a more direct answer than she bargained for when a trouble-making star comes down from the sky to join her.\n
    </span>\n
    ```\n
    \n
    Director(s):\n
    \n
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    \n
    <span style="color:#323232;">    Chris Buck, Fawn Veerasunthorn\n
    </span>\n
    ```\n
    \n
    Writer(s):\n
    \n
    ```\n
    \n
    <span style="color:#323232;">    Jennifer Lee, Allison Moore, Chris Buck\n
    </span>\n
    ```\n
    \n
    | CAST |  |  |\n
    |---|---|---|\n
    | Ariana DeBose | … | Asha |\n
    | Chris Pine | … | Magnifico |\n
    | Alan Tudyk | … | Valentino |\n
    | Angelique Cabral | … | Amaya |\n
    | Victor Garber | … | Sabino |\n
    | Natasha Rothwell | … | Sakina |\n
    | Jennifer Kumiyama | … | Dahlia |\n
    | Harvey Guillén | … | Gabo |
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  +slug: "DISCUSSION-SPOILERS-Wish-Ariana-DeBose-Chris-Pine-Alan-Tudyk-Dir"
  +title: "[DISCUSSION] [SPOILERS] - Wish - Ariana DeBose, Chris Pine, Alan Tudyk - Dir. by Chris Buck and Fawn Veerasunthorn"
  +url: "https://assetsio.reedpopcdn.com/wish-cropped.JPG"
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    | RELEASE DATE | RUNTIME | IMDB | ROTTENTOMATOES | METACRITIC |\n
    |---|---|---|---|---|\n
    | Nov 22, 2023 | 1hr 35m | 6.0 | 46% | 48 |\n
    \n
    Premise:\n
    \n
    ```\n
    \n
    <span style="color:#323232;">Wish will follow a young girl named Asha who wishes on a star and gets a more direct answer than she bargained for when a trouble-making star comes down from the sky to join her.\n
    </span>\n
    ```\n
    \n
    Director(s):\n
    \n
    ```\n
    \n
    <span style="color:#323232;">    Chris Buck, Fawn Veerasunthorn\n
    </span>\n
    ```\n
    \n
    Writer(s):\n
    \n
    ```\n
    \n
    <span style="color:#323232;">    Jennifer Lee, Allison Moore, Chris Buck\n
    </span>\n
    ```\n
    \n
    | CAST |  |  |\n
    |---|---|---|\n
    | Ariana DeBose | … | Asha |\n
    | Chris Pine | … | Magnifico |\n
    | Alan Tudyk | … | Valentino |\n
    | Angelique Cabral | … | Amaya |\n
    | Victor Garber | … | Sabino |\n
    | Natasha Rothwell | … | Sakina |\n
    | Jennifer Kumiyama | … | Dahlia |\n
    | Harvey Guillén | … | Gabo |
    """
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    Ingredients\n
    \n
    ```\n
    \n
    <span style="color:#323232;">1 head napa cabbage (4 lbs, 1.8 kg)\n
    </span><span style="color:#323232;">1½ lb sliced pork belly (or slice your own pork belly; see Notes for where to buy; do not use bacon, since it‘s too salty for this dish)\n
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    \n
    For the Broth\n
    \n
    ```\n
    \n
    <span style="color:#323232;">8-10 slices ginger (peeled and thinly sliced from a 1-inch, 2.5-cm knob)\n
    </span><span style="color:#323232;">5 cups dashi (Japanese soup stock) (use standard Awase Dashi, dashi packet or powder, or Vegan Dashi)\n
    </span><span style="color:#323232;">2 Tbsp sake\n
    </span><span style="color:#323232;">1 Tbsp soy sauce\n
    </span><span style="color:#323232;">½ tsp Diamond Crystal kosher salt\n
    </span>\n
    ```\n
    \n
    For the Dipping Sauce\n
    \n
    ```\n
    \n
    <span style="color:#323232;">1 green onion/scallion\n
    </span><span style="color:#323232;">ponzu\n
    </span><span style="color:#323232;">shichimi togarashi (Japanese seven spice) (optional, for a spicy kick)\n
    </span>\n
    ```\n
    \n
    Instructions\n
    \n
    ```\n
    \n
    <span style="color:#323232;">Before You Start: If you haven‘t made 5 cups dashi (Japanese soup stock) yet, here‘s a quick version using my favorite dashi packet. First, add 2 dashi packets to 5 cups water in a saucepan. Start cooking over medium heat. When it reaches a boil, reduce the heat to medium low and simmer for 2–3 minutes. Turn off the heat. Remove the packets from the saucepan, shake them a few times to release more flavor, then discard them. The dashi is now ready to use.\n
    </span>\n
    ```\n
    \n
    To Prepare the Ingredients\n
    \n
    ```\n
    \n
    <span style="color:#323232;">To make the soup broth, combine 5 cups dashi (Japanese soup stock), 2 Tbsp sake, 1 Tbsp soy sauce, and ½ tsp Diamond Crystal kosher salt in a measuring cup or mixing bowl. Don’t reduce the salt since the napa cabbage will release liquid during cooking and dilute the soup.\n
    </span><span style="color:#323232;">\n
    </span><span style="color:#323232;">Peel and thinly slice the ginger knob into 8-10 slices ginger and set it aside.\n
    </span><span style="color:#323232;">\n
    </span><span style="color:#323232;">Thinly cut 1 green onion/scallion. Put the green onion in a small serving bowl to add later to the dipping sauce.\n
    </span><span style="color:#323232;">\n
    </span><span style="color:#323232;">Cut 1 head napa cabbage lengthwise into quarters. I like to cut just the white bottom half of the napa cabbage head with a sharp knife, then pull apart the leafy top half with my hands. By tearing the leaves naturally, you lose fewer leaves compared to slicing. DO NOT cut off the core from the 4 wedges yet. The core keeps the leaves attached at the root end and makes layering the pork belly much easier.\n
    </span><span style="color:#323232;">\n
    </span><span style="color:#323232;">Carefully wash the leaves without detaching them from the core. Drain well. Don’t throw away any leaves that naturally come off while rinsing. We’ll use them later on.\n
    </span>\n
    ```\n
    \n
    To Make the Layers\n
    \n
    ```\n
    \n
    <span style="color:#323232;">Layer 1½ lb sliced pork belly into the napa cabbage wedges by placing one pork belly slice between each of the leaves. If the pork belly is longer than the cabbage wedge, trim the pork with kitchen shears and layer it in other parts of the cabbage. If you have extra pork belly, put an additional slice in the outer layers that have wide leaves.\n
    </span><span style="color:#323232;">\n
    </span><span style="color:#323232;">Once you‘ve tucked in the pork belly slices, carefully cut off the hard cabbage cores without disturbing the layers. Cut each wedge into 4 pieces that are each about 2 to 2½ inches (5–6 cm) long, keeping the layers of cabbage and pork neatly stacked as you slice.\n
    </span>\n
    ```\n
    \n
    To Pack the Pot\n
    \n
    ```\n
    \n
    <span style="color:#323232;">Next, start packing the ingredients in a donabe or regular 10-inch pot (I used a 4.5 QT Le Creuset pot; if you‘re doubling the recipe, use two 10-inch pots or one larger pot). Start from the edge of the pot and work your way toward the center. Turn the stacks on their side so the pink and green layers are visible. Position the layers parallel to the pot‘s side so they eventually form concentric circles once the pot is packed.\n
    </span><span style="color:#323232;">\n
    </span><span style="color:#323232;">I usually place the thicker cabbage leaves near the edge of the pot and the tender leaves in the center. Make sure to pack the pot tightly as the layers will become loose during cooking.\n
    </span><span style="color:#323232;">\n
    </span><span style="color:#323232;">If you don’t have enough layers to pack the pot tightly, consider using a smaller pot or place other ingredients in the center. Here, I stuffed the center with the napa cabbage leaves that came off when I cut and rinsed the cabbage. You can also put enoki mushrooms or shimeji mushrooms in the center.\n
    </span><span style="color:#323232;">\n
    </span><span style="color:#323232;">If you have extra layers, hold them in a deep baking dish or a container with a tall rim. You can add them to the pot later after you‘ve remove most of the cooked layers.\n
    </span><span style="color:#323232;">\n
    </span><span style="color:#323232;">Insert the thinly sliced ginger between the layers.\n
    </span><span style="color:#323232;">\n
    </span><span style="color:#323232;">Pour the soup broth into the pot with the cabbage and pork layers. If you are cooking at the table, bring the pot to the table. Otherwise, you can start cooking on the stove.\n
    </span>\n
    ```\n
    \n
    To Set up the Table\n
    \n
    ```\n
    \n
    <span style="color:#323232;">At each place setting, prepare a medium bowl and a small bowl for each person. To cook at the table, set it up a portable gas stove and place the pot on it.\n
    </span><span style="color:#323232;">\n
    </span><span style="color:#323232;">For the dipping sauce, add ponzu, the chopped green onion/scallion, and optional shichimi togarashi (Japanese seven spice) to the small individual bowls.\n
    </span>\n
    ```\n
    \n
    To Cook and Serve\n
    \n
    ```\n
    \n
    <span style="color:#323232;">Start cooking, covered, on medium-high heat. Once boiling, skim off the foam and fat on the surface using a fine-mesh skimmer. Then, reduce the heat to medium low and cook covered until the napa cabbage is tender and the pork belly is cooked through, roughly 8–10 minutes. When the Mille-Feuille Nabe is cooked through, serve it hot. Dip in the ponzu sauce and enjoy!\n
    </span>\n
    ```
    """
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  +editedAt: DateTimeImmutable @1699999387 {#3061
    date: 2023-11-14 23:03:07.0 +01:00
  }
  +createdAt: DateTimeImmutable @1699834559 {#3062
    date: 2023-11-13 01:15:59.0 +01:00
  }
}

63

DENIED

edit

App\Entity\Entry {#3063
  +user: App\Entity\User {#259 …}
  +magazine: Proxies\__CG__\App\Entity\Magazine {#2448 …}
  +image: Proxies\__CG__\App\Entity\Image {#3064 …}
  +domain: Proxies\__CG__\App\Entity\Domain {#3065 …}
  +slug: "RECIPE-Mille-Feuille-Nabe-mirufiyu-guo-o-Just-One-Cookbook"
  +title: "[RECIPE] Mille-Feuille Nabe ミルフィーユ鍋 • Just One Cookbook"
  +url: "https://www.justonecookbook.com/mille-feuille-nabe/"
  +body: """
    Ingredients\n
    \n
    ```\n
    \n
    <span style="color:#323232;">1 head napa cabbage (4 lbs, 1.8 kg)\n
    </span><span style="color:#323232;">1½ lb sliced pork belly (or slice your own pork belly; see Notes for where to buy; do not use bacon, since it‘s too salty for this dish)\n
    </span>\n
    ```\n
    \n
    For the Broth\n
    \n
    ```\n
    \n
    <span style="color:#323232;">8-10 slices ginger (peeled and thinly sliced from a 1-inch, 2.5-cm knob)\n
    </span><span style="color:#323232;">5 cups dashi (Japanese soup stock) (use standard Awase Dashi, dashi packet or powder, or Vegan Dashi)\n
    </span><span style="color:#323232;">2 Tbsp sake\n
    </span><span style="color:#323232;">1 Tbsp soy sauce\n
    </span><span style="color:#323232;">½ tsp Diamond Crystal kosher salt\n
    </span>\n
    ```\n
    \n
    For the Dipping Sauce\n
    \n
    ```\n
    \n
    <span style="color:#323232;">1 green onion/scallion\n
    </span><span style="color:#323232;">ponzu\n
    </span><span style="color:#323232;">shichimi togarashi (Japanese seven spice) (optional, for a spicy kick)\n
    </span>\n
    ```\n
    \n
    Instructions\n
    \n
    ```\n
    \n
    <span style="color:#323232;">Before You Start: If you haven‘t made 5 cups dashi (Japanese soup stock) yet, here‘s a quick version using my favorite dashi packet. First, add 2 dashi packets to 5 cups water in a saucepan. Start cooking over medium heat. When it reaches a boil, reduce the heat to medium low and simmer for 2–3 minutes. Turn off the heat. Remove the packets from the saucepan, shake them a few times to release more flavor, then discard them. The dashi is now ready to use.\n
    </span>\n
    ```\n
    \n
    To Prepare the Ingredients\n
    \n
    ```\n
    \n
    <span style="color:#323232;">To make the soup broth, combine 5 cups dashi (Japanese soup stock), 2 Tbsp sake, 1 Tbsp soy sauce, and ½ tsp Diamond Crystal kosher salt in a measuring cup or mixing bowl. Don’t reduce the salt since the napa cabbage will release liquid during cooking and dilute the soup.\n
    </span><span style="color:#323232;">\n
    </span><span style="color:#323232;">Peel and thinly slice the ginger knob into 8-10 slices ginger and set it aside.\n
    </span><span style="color:#323232;">\n
    </span><span style="color:#323232;">Thinly cut 1 green onion/scallion. Put the green onion in a small serving bowl to add later to the dipping sauce.\n
    </span><span style="color:#323232;">\n
    </span><span style="color:#323232;">Cut 1 head napa cabbage lengthwise into quarters. I like to cut just the white bottom half of the napa cabbage head with a sharp knife, then pull apart the leafy top half with my hands. By tearing the leaves naturally, you lose fewer leaves compared to slicing. DO NOT cut off the core from the 4 wedges yet. The core keeps the leaves attached at the root end and makes layering the pork belly much easier.\n
    </span><span style="color:#323232;">\n
    </span><span style="color:#323232;">Carefully wash the leaves without detaching them from the core. Drain well. Don’t throw away any leaves that naturally come off while rinsing. We’ll use them later on.\n
    </span>\n
    ```\n
    \n
    To Make the Layers\n
    \n
    ```\n
    \n
    <span style="color:#323232;">Layer 1½ lb sliced pork belly into the napa cabbage wedges by placing one pork belly slice between each of the leaves. If the pork belly is longer than the cabbage wedge, trim the pork with kitchen shears and layer it in other parts of the cabbage. If you have extra pork belly, put an additional slice in the outer layers that have wide leaves.\n
    </span><span style="color:#323232;">\n
    </span><span style="color:#323232;">Once you‘ve tucked in the pork belly slices, carefully cut off the hard cabbage cores without disturbing the layers. Cut each wedge into 4 pieces that are each about 2 to 2½ inches (5–6 cm) long, keeping the layers of cabbage and pork neatly stacked as you slice.\n
    </span>\n
    ```\n
    \n
    To Pack the Pot\n
    \n
    ```\n
    \n
    <span style="color:#323232;">Next, start packing the ingredients in a donabe or regular 10-inch pot (I used a 4.5 QT Le Creuset pot; if you‘re doubling the recipe, use two 10-inch pots or one larger pot). Start from the edge of the pot and work your way toward the center. Turn the stacks on their side so the pink and green layers are visible. Position the layers parallel to the pot‘s side so they eventually form concentric circles once the pot is packed.\n
    </span><span style="color:#323232;">\n
    </span><span style="color:#323232;">I usually place the thicker cabbage leaves near the edge of the pot and the tender leaves in the center. Make sure to pack the pot tightly as the layers will become loose during cooking.\n
    </span><span style="color:#323232;">\n
    </span><span style="color:#323232;">If you don’t have enough layers to pack the pot tightly, consider using a smaller pot or place other ingredients in the center. Here, I stuffed the center with the napa cabbage leaves that came off when I cut and rinsed the cabbage. You can also put enoki mushrooms or shimeji mushrooms in the center.\n
    </span><span style="color:#323232;">\n
    </span><span style="color:#323232;">If you have extra layers, hold them in a deep baking dish or a container with a tall rim. You can add them to the pot later after you‘ve remove most of the cooked layers.\n
    </span><span style="color:#323232;">\n
    </span><span style="color:#323232;">Insert the thinly sliced ginger between the layers.\n
    </span><span style="color:#323232;">\n
    </span><span style="color:#323232;">Pour the soup broth into the pot with the cabbage and pork layers. If you are cooking at the table, bring the pot to the table. Otherwise, you can start cooking on the stove.\n
    </span>\n
    ```\n
    \n
    To Set up the Table\n
    \n
    ```\n
    \n
    <span style="color:#323232;">At each place setting, prepare a medium bowl and a small bowl for each person. To cook at the table, set it up a portable gas stove and place the pot on it.\n
    </span><span style="color:#323232;">\n
    </span><span style="color:#323232;">For the dipping sauce, add ponzu, the chopped green onion/scallion, and optional shichimi togarashi (Japanese seven spice) to the small individual bowls.\n
    </span>\n
    ```\n
    \n
    To Cook and Serve\n
    \n
    ```\n
    \n
    <span style="color:#323232;">Start cooking, covered, on medium-high heat. Once boiling, skim off the foam and fat on the surface using a fine-mesh skimmer. Then, reduce the heat to medium low and cook covered until the napa cabbage is tender and the pork belly is cooked through, roughly 8–10 minutes. When the Mille-Feuille Nabe is cooked through, serve it hot. Dip in the ponzu sauce and enjoy!\n
    </span>\n
    ```
    """
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  +slug: "RECIPE-Mille-Feuille-Nabe-mirufiyu-guo-o-Just-One-Cookbook"
  +title: "[RECIPE] Mille-Feuille Nabe ミルフィーユ鍋 • Just One Cookbook"
  +url: "https://www.justonecookbook.com/mille-feuille-nabe/"
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    Ingredients\n
    \n
    ```\n
    \n
    <span style="color:#323232;">1 head napa cabbage (4 lbs, 1.8 kg)\n
    </span><span style="color:#323232;">1½ lb sliced pork belly (or slice your own pork belly; see Notes for where to buy; do not use bacon, since it‘s too salty for this dish)\n
    </span>\n
    ```\n
    \n
    For the Broth\n
    \n
    ```\n
    \n
    <span style="color:#323232;">8-10 slices ginger (peeled and thinly sliced from a 1-inch, 2.5-cm knob)\n
    </span><span style="color:#323232;">5 cups dashi (Japanese soup stock) (use standard Awase Dashi, dashi packet or powder, or Vegan Dashi)\n
    </span><span style="color:#323232;">2 Tbsp sake\n
    </span><span style="color:#323232;">1 Tbsp soy sauce\n
    </span><span style="color:#323232;">½ tsp Diamond Crystal kosher salt\n
    </span>\n
    ```\n
    \n
    For the Dipping Sauce\n
    \n
    ```\n
    \n
    <span style="color:#323232;">1 green onion/scallion\n
    </span><span style="color:#323232;">ponzu\n
    </span><span style="color:#323232;">shichimi togarashi (Japanese seven spice) (optional, for a spicy kick)\n
    </span>\n
    ```\n
    \n
    Instructions\n
    \n
    ```\n
    \n
    <span style="color:#323232;">Before You Start: If you haven‘t made 5 cups dashi (Japanese soup stock) yet, here‘s a quick version using my favorite dashi packet. First, add 2 dashi packets to 5 cups water in a saucepan. Start cooking over medium heat. When it reaches a boil, reduce the heat to medium low and simmer for 2–3 minutes. Turn off the heat. Remove the packets from the saucepan, shake them a few times to release more flavor, then discard them. The dashi is now ready to use.\n
    </span>\n
    ```\n
    \n
    To Prepare the Ingredients\n
    \n
    ```\n
    \n
    <span style="color:#323232;">To make the soup broth, combine 5 cups dashi (Japanese soup stock), 2 Tbsp sake, 1 Tbsp soy sauce, and ½ tsp Diamond Crystal kosher salt in a measuring cup or mixing bowl. Don’t reduce the salt since the napa cabbage will release liquid during cooking and dilute the soup.\n
    </span><span style="color:#323232;">\n
    </span><span style="color:#323232;">Peel and thinly slice the ginger knob into 8-10 slices ginger and set it aside.\n
    </span><span style="color:#323232;">\n
    </span><span style="color:#323232;">Thinly cut 1 green onion/scallion. Put the green onion in a small serving bowl to add later to the dipping sauce.\n
    </span><span style="color:#323232;">\n
    </span><span style="color:#323232;">Cut 1 head napa cabbage lengthwise into quarters. I like to cut just the white bottom half of the napa cabbage head with a sharp knife, then pull apart the leafy top half with my hands. By tearing the leaves naturally, you lose fewer leaves compared to slicing. DO NOT cut off the core from the 4 wedges yet. The core keeps the leaves attached at the root end and makes layering the pork belly much easier.\n
    </span><span style="color:#323232;">\n
    </span><span style="color:#323232;">Carefully wash the leaves without detaching them from the core. Drain well. Don’t throw away any leaves that naturally come off while rinsing. We’ll use them later on.\n
    </span>\n
    ```\n
    \n
    To Make the Layers\n
    \n
    ```\n
    \n
    <span style="color:#323232;">Layer 1½ lb sliced pork belly into the napa cabbage wedges by placing one pork belly slice between each of the leaves. If the pork belly is longer than the cabbage wedge, trim the pork with kitchen shears and layer it in other parts of the cabbage. If you have extra pork belly, put an additional slice in the outer layers that have wide leaves.\n
    </span><span style="color:#323232;">\n
    </span><span style="color:#323232;">Once you‘ve tucked in the pork belly slices, carefully cut off the hard cabbage cores without disturbing the layers. Cut each wedge into 4 pieces that are each about 2 to 2½ inches (5–6 cm) long, keeping the layers of cabbage and pork neatly stacked as you slice.\n
    </span>\n
    ```\n
    \n
    To Pack the Pot\n
    \n
    ```\n
    \n
    <span style="color:#323232;">Next, start packing the ingredients in a donabe or regular 10-inch pot (I used a 4.5 QT Le Creuset pot; if you‘re doubling the recipe, use two 10-inch pots or one larger pot). Start from the edge of the pot and work your way toward the center. Turn the stacks on their side so the pink and green layers are visible. Position the layers parallel to the pot‘s side so they eventually form concentric circles once the pot is packed.\n
    </span><span style="color:#323232;">\n
    </span><span style="color:#323232;">I usually place the thicker cabbage leaves near the edge of the pot and the tender leaves in the center. Make sure to pack the pot tightly as the layers will become loose during cooking.\n
    </span><span style="color:#323232;">\n
    </span><span style="color:#323232;">If you don’t have enough layers to pack the pot tightly, consider using a smaller pot or place other ingredients in the center. Here, I stuffed the center with the napa cabbage leaves that came off when I cut and rinsed the cabbage. You can also put enoki mushrooms or shimeji mushrooms in the center.\n
    </span><span style="color:#323232;">\n
    </span><span style="color:#323232;">If you have extra layers, hold them in a deep baking dish or a container with a tall rim. You can add them to the pot later after you‘ve remove most of the cooked layers.\n
    </span><span style="color:#323232;">\n
    </span><span style="color:#323232;">Insert the thinly sliced ginger between the layers.\n
    </span><span style="color:#323232;">\n
    </span><span style="color:#323232;">Pour the soup broth into the pot with the cabbage and pork layers. If you are cooking at the table, bring the pot to the table. Otherwise, you can start cooking on the stove.\n
    </span>\n
    ```\n
    \n
    To Set up the Table\n
    \n
    ```\n
    \n
    <span style="color:#323232;">At each place setting, prepare a medium bowl and a small bowl for each person. To cook at the table, set it up a portable gas stove and place the pot on it.\n
    </span><span style="color:#323232;">\n
    </span><span style="color:#323232;">For the dipping sauce, add ponzu, the chopped green onion/scallion, and optional shichimi togarashi (Japanese seven spice) to the small individual bowls.\n
    </span>\n
    ```\n
    \n
    To Cook and Serve\n
    \n
    ```\n
    \n
    <span style="color:#323232;">Start cooking, covered, on medium-high heat. Once boiling, skim off the foam and fat on the surface using a fine-mesh skimmer. Then, reduce the heat to medium low and cook covered until the napa cabbage is tender and the pork belly is cooked through, roughly 8–10 minutes. When the Mille-Feuille Nabe is cooked through, serve it hot. Dip in the ponzu sauce and enjoy!\n
    </span>\n
    ```
    """
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85

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86

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89

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90

DENIED

moderate

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91

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edit

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92

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94

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App\Entity\Entry {#3934
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    Writer(s):\n
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    | CAST |  |  |\n
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    | Leonardo DiCaprio | … | Ernest Burkhart |\n
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    | Tantoo Cardinal | … | Lizzie Q |\n
    | John Lithgow | … | Prosecutor Peter Leaward |\n
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95

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App\Entity\Entry {#3934
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    | RELEASE DATE | RUNTIME | IMDB | ROTTENTOMATOES | METACRITIC |\n
    |---|---|---|---|---|\n
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    <span style="color:#323232;">Members of the Osage tribe in the United States are murdered under mysterious circumstances in the 1920s, sparking a major F.B.I. investigation involving J. Edgar Hoover.\n
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    \n
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    <span style="color:#323232;">Eric Roth, Martin Scorsese, David Grann\n
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    ```\n
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    | CAST |  |  |\n
    |---|---|---|\n
    | Leonardo DiCaprio | … | Ernest Burkhart |\n
    | Robert De Niro | … | William Hale |\n
    | Lily Gladstone | … | Mollie Burkhart |\n
    | Jesse Plemons | … | Tom White |\n
    | Tantoo Cardinal | … | Lizzie Q |\n
    | John Lithgow | … | Prosecutor Peter Leaward |\n
    | Brendan Fraser | … | W.S. Hamilton |
    """
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}

96

DENIED

moderate

App\Entity\Entry {#3934
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    | RELEASE DATE | RUNTIME | IMDB | ROTTENTOMATOES | METACRITIC |\n
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    | Oct 20, 2023 | 3hr 26m | 8.5 | 94% | 90 |\n
    \n
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    \n
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    \n
    <span style="color:#323232;">Members of the Osage tribe in the United States are murdered under mysterious circumstances in the 1920s, sparking a major F.B.I. investigation involving J. Edgar Hoover.\n
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    \n
    Director(s):\n
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    <span style="color:#323232;">Martin Scorsese\n
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    ```\n
    \n
    Writer(s):\n
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    <span style="color:#323232;">Eric Roth, Martin Scorsese, David Grann\n
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    | Leonardo DiCaprio | … | Ernest Burkhart |\n
    | Robert De Niro | … | William Hale |\n
    | Lily Gladstone | … | Mollie Burkhart |\n
    | Jesse Plemons | … | Tom White |\n
    | Tantoo Cardinal | … | Lizzie Q |\n
    | John Lithgow | … | Prosecutor Peter Leaward |\n
    | Brendan Fraser | … | W.S. Hamilton |
    """
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  +cross: false
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  +editedAt: DateTimeImmutable @1697767011 {#3932
    date: 2023-10-20 03:56:51.0 +02:00
  }
  +createdAt: DateTimeImmutable @1697766979 {#3933
    date: 2023-10-20 03:56:19.0 +02:00
  }
}

97

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ROLE_USER

null

98

DENIED

moderate

App\Entity\Entry {#3471
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  +magazine: Proxies\__CG__\App\Entity\Magazine {#2392 …}
  +image: Proxies\__CG__\App\Entity\Image {#3472 …}
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  +slug: "It-Follows-Sequel-They-Follow-With-Maika-Monroe-Launches-At"
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99

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edit

App\Entity\Entry {#3471
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  +magazine: Proxies\__CG__\App\Entity\Magazine {#2392 …}
  +image: Proxies\__CG__\App\Entity\Image {#3472 …}
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  +title: "‘It Follows’ Sequel ‘They Follow’ With Maika Monroe Launches At AFM Via NEON"
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100

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moderate

App\Entity\Entry {#3471
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