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+slug: "Recipes-Bread-recipes-for-Thanksgiving"
+title: "[Recipes] Bread recipes for Thanksgiving:"
+url: null
+body: """
We’re going to be in Seattle for Thanksgiving and our son and his wife are headed to Singapore, so we’re doing up an early Thanksgiving tomorrow!\n
\n
For me, it’s less about turkey and more about carb-loading. :) So we’re starting with three loaves of bread:\n
\n
\n
\n
Irish Soda Bread with Black Currants and Cranberries:\n
\n
Ingredients \n
4 cups [480g+, see note!] flour \n
1 tsp baking soda \n
1 tsp salt \n
1 cup [150g] dried currants (see note) \n
1 3/4 Cup [14ounces / 415ml] buttermilk \n
1-2 pats of butter (optional)\n
\n
Instructions\n
\n
Soak dried fruit in cold water for 30 minutes and drain. Failing to do this will allow them to soak the moisture from the dough leaving it tough and chewy.\n
\n
Sift dry ingredients into a large bowl.\n
\n
Add dried currants and mix with a wooden spoon.\n
\n
Add the buttermilk and mix with a wooden spoon until it forms a sticky dough. If the dough is overly sticky, add a little more flour.\n
\n
Knead dough a few times in the mixing bowl or on a floured surface until it forms a round loaf. It will start out sticky and crumbly but after you knead it a few times, the dough will come together.\n
\n
Shape dough into a round and place in a Dutch oven with a lid.\n
\n
Cut two criss-cross slices into the top of the bread with a knife (see photo above). Brush the leftover buttermilk over the top of the bread.\n
\n
Bake covered for 30 minutes at 425F/215C and then about 15 minutes uncovered. The bread is done when golden brown and the internal temp is 180F/82C.\n
\n
Let bread cool on a wire rack. Place a couple pats of butter over the bread and let them melt as the bread cools.\n
\n
Notes\n
\n
If you weigh ingredients start with 480g of flour and add more as needed. If you use buttermilk, you should be fine with 480g of flour and 415ml of buttermilk. A few more sprinkles of flour might be needed as you knead it. If you use milk + vinegar instead of buttermilk, start with half of the milk and add more as needed.\n
\n
If you use a buttermilk alternative, I’ve found that real buttermilk works the best in this recipe and with the amount of flour indicated. If you use a buttermilk alternative (e.g. milk + vinegar), you’ll likely need less of it. Start with half of what’s listed in the recipe and add more a little at a time. If you add too much milk and the dough is too sticky, add a little more flour.\n
\n
Buttermilk alternative, mix 1 tablespoon of lemon juice or distilled white vinegar with 1 3/4 cup fresh 2% milk and let it sit for about 15 minutes. Or thin yogurt or sour cream with some milk until you have 1 3/4 cup.\n
\n
In place of dried currants you can use raisins, dried cranberries, etc. Or make it plain. I used 1/2 currants, 1/2 cranberries.\n
\n
\n
\n
Bourbon Spiked Pumpkin Bread\n
\n
INGREDIENTS \n
1 cup pumpkin puree \n
150 grams brown sugar (about ¾ cup) \n
¼ cup plain Greek yogurt \n
2 tablespoons melted butter, unsalted \n
1 generous tablespoon bourbon \n
1 tsp vanilla extract \n
1 egg \n
94 grams all-purpose flour (about ¾ cup) \n
94 grams while whole-wheat flour (about ¾ cup) \n
1 tsp baking soda \n
2 tsp pumpkin pie spice \n
Pinch salt\n
\n
INSTRUCTIONS\n
\n
Preheat oven to 350F and coat loaf pan with baking spray.\n
\n
Place pumpkin puree, brown sugar, and melted butter in mixer and mix on high until well combined. Add in Greek yogurt, bourbon, vanilla extract, and egg. Mix until combined.\n
\n
(I may have accidentally doubled the bourbon)\n
\n
In a separate bowl, combine flours, baking soda, pumpkin pie spice, and salt.\n
\n
Slowly add dry ingredients into the wet ingredients while mixer is on medium-low speed. Mix just until combined, but avoid over-mixing. Batter should be slightly thick.\n
\n
Pour batter into prepared pan and bake for 40-50 minutes, or until toothpick comes out clean.\n
\n
Allow to cool, then slice and enjoy!\n
\n
NOTES\n
\n
For 1/12 of recipe: 127 calories, 1 g saturated fat, 23 g carbohydrate, 2 g fiber, 10 g sugar, 3 g protein\n
\n
\n
\n
Black Currant Banana Bread:\n
\n
INGREDIENTS \n
3 ripe bananas \n
60g melted butter (1/4 cup or 1/2 a stick) \n
150g sugar (2/3 cup) \n
200g unbleached flour (1 1/4 cups) \n
1/4 teaspoon salt \n
1 egg, beaten \n
1 teaspoon baking soda \n
150g of fresh or frozen blackcurrants (without defreezing before use) (1 1/2 cups)\n
\n
Instructions:\n
\n
If you buy bananas that are not quite ripe enough, place them in a paper bag on your kitchen counter for a week. Bananas release a gas called ethylene which aids in ripening. Contain that gas, and they will ripen faster.\n
\n
Preheat oven to 350°F (180°C)\n
\n
Mash the bananas in a bowl\n
\n
Add the egg and butter\n
\n
Put all the dry ingredients together into a fine mesh sieve or sifter and sift into the bowl\n
\n
Mix well with a wooden spoon\n
\n
Bake in a buttered loaf pan until a toothpick stuck into the bread comes out clean, 55 to 60 minutes.\n
\n
Slice and serve.
"""
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} |
|
Show voter details
|
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DENIED
|
edit
|
Proxies\__CG__\App\Entity\Entry {#2236
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+slug: "Recipes-Bread-recipes-for-Thanksgiving"
+title: "[Recipes] Bread recipes for Thanksgiving:"
+url: null
+body: """
We’re going to be in Seattle for Thanksgiving and our son and his wife are headed to Singapore, so we’re doing up an early Thanksgiving tomorrow!\n
\n
For me, it’s less about turkey and more about carb-loading. :) So we’re starting with three loaves of bread:\n
\n
\n
\n
Irish Soda Bread with Black Currants and Cranberries:\n
\n
Ingredients \n
4 cups [480g+, see note!] flour \n
1 tsp baking soda \n
1 tsp salt \n
1 cup [150g] dried currants (see note) \n
1 3/4 Cup [14ounces / 415ml] buttermilk \n
1-2 pats of butter (optional)\n
\n
Instructions\n
\n
Soak dried fruit in cold water for 30 minutes and drain. Failing to do this will allow them to soak the moisture from the dough leaving it tough and chewy.\n
\n
Sift dry ingredients into a large bowl.\n
\n
Add dried currants and mix with a wooden spoon.\n
\n
Add the buttermilk and mix with a wooden spoon until it forms a sticky dough. If the dough is overly sticky, add a little more flour.\n
\n
Knead dough a few times in the mixing bowl or on a floured surface until it forms a round loaf. It will start out sticky and crumbly but after you knead it a few times, the dough will come together.\n
\n
Shape dough into a round and place in a Dutch oven with a lid.\n
\n
Cut two criss-cross slices into the top of the bread with a knife (see photo above). Brush the leftover buttermilk over the top of the bread.\n
\n
Bake covered for 30 minutes at 425F/215C and then about 15 minutes uncovered. The bread is done when golden brown and the internal temp is 180F/82C.\n
\n
Let bread cool on a wire rack. Place a couple pats of butter over the bread and let them melt as the bread cools.\n
\n
Notes\n
\n
If you weigh ingredients start with 480g of flour and add more as needed. If you use buttermilk, you should be fine with 480g of flour and 415ml of buttermilk. A few more sprinkles of flour might be needed as you knead it. If you use milk + vinegar instead of buttermilk, start with half of the milk and add more as needed.\n
\n
If you use a buttermilk alternative, I’ve found that real buttermilk works the best in this recipe and with the amount of flour indicated. If you use a buttermilk alternative (e.g. milk + vinegar), you’ll likely need less of it. Start with half of what’s listed in the recipe and add more a little at a time. If you add too much milk and the dough is too sticky, add a little more flour.\n
\n
Buttermilk alternative, mix 1 tablespoon of lemon juice or distilled white vinegar with 1 3/4 cup fresh 2% milk and let it sit for about 15 minutes. Or thin yogurt or sour cream with some milk until you have 1 3/4 cup.\n
\n
In place of dried currants you can use raisins, dried cranberries, etc. Or make it plain. I used 1/2 currants, 1/2 cranberries.\n
\n
\n
\n
Bourbon Spiked Pumpkin Bread\n
\n
INGREDIENTS \n
1 cup pumpkin puree \n
150 grams brown sugar (about ¾ cup) \n
¼ cup plain Greek yogurt \n
2 tablespoons melted butter, unsalted \n
1 generous tablespoon bourbon \n
1 tsp vanilla extract \n
1 egg \n
94 grams all-purpose flour (about ¾ cup) \n
94 grams while whole-wheat flour (about ¾ cup) \n
1 tsp baking soda \n
2 tsp pumpkin pie spice \n
Pinch salt\n
\n
INSTRUCTIONS\n
\n
Preheat oven to 350F and coat loaf pan with baking spray.\n
\n
Place pumpkin puree, brown sugar, and melted butter in mixer and mix on high until well combined. Add in Greek yogurt, bourbon, vanilla extract, and egg. Mix until combined.\n
\n
(I may have accidentally doubled the bourbon)\n
\n
In a separate bowl, combine flours, baking soda, pumpkin pie spice, and salt.\n
\n
Slowly add dry ingredients into the wet ingredients while mixer is on medium-low speed. Mix just until combined, but avoid over-mixing. Batter should be slightly thick.\n
\n
Pour batter into prepared pan and bake for 40-50 minutes, or until toothpick comes out clean.\n
\n
Allow to cool, then slice and enjoy!\n
\n
NOTES\n
\n
For 1/12 of recipe: 127 calories, 1 g saturated fat, 23 g carbohydrate, 2 g fiber, 10 g sugar, 3 g protein\n
\n
\n
\n
Black Currant Banana Bread:\n
\n
INGREDIENTS \n
3 ripe bananas \n
60g melted butter (1/4 cup or 1/2 a stick) \n
150g sugar (2/3 cup) \n
200g unbleached flour (1 1/4 cups) \n
1/4 teaspoon salt \n
1 egg, beaten \n
1 teaspoon baking soda \n
150g of fresh or frozen blackcurrants (without defreezing before use) (1 1/2 cups)\n
\n
Instructions:\n
\n
If you buy bananas that are not quite ripe enough, place them in a paper bag on your kitchen counter for a week. Bananas release a gas called ethylene which aids in ripening. Contain that gas, and they will ripen faster.\n
\n
Preheat oven to 350°F (180°C)\n
\n
Mash the bananas in a bowl\n
\n
Add the egg and butter\n
\n
Put all the dry ingredients together into a fine mesh sieve or sifter and sift into the bowl\n
\n
Mix well with a wooden spoon\n
\n
Bake in a buttered loaf pan until a toothpick stuck into the bread comes out clean, 55 to 60 minutes.\n
\n
Slice and serve.
"""
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date: 2023-11-12 11:45:39.0 +01:00
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date: 2023-11-11 06:18:00.0 +01:00
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…2
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moderate
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+slug: "Recipes-Bread-recipes-for-Thanksgiving"
+title: "[Recipes] Bread recipes for Thanksgiving:"
+url: null
+body: """
We’re going to be in Seattle for Thanksgiving and our son and his wife are headed to Singapore, so we’re doing up an early Thanksgiving tomorrow!\n
\n
For me, it’s less about turkey and more about carb-loading. :) So we’re starting with three loaves of bread:\n
\n
\n
\n
Irish Soda Bread with Black Currants and Cranberries:\n
\n
Ingredients \n
4 cups [480g+, see note!] flour \n
1 tsp baking soda \n
1 tsp salt \n
1 cup [150g] dried currants (see note) \n
1 3/4 Cup [14ounces / 415ml] buttermilk \n
1-2 pats of butter (optional)\n
\n
Instructions\n
\n
Soak dried fruit in cold water for 30 minutes and drain. Failing to do this will allow them to soak the moisture from the dough leaving it tough and chewy.\n
\n
Sift dry ingredients into a large bowl.\n
\n
Add dried currants and mix with a wooden spoon.\n
\n
Add the buttermilk and mix with a wooden spoon until it forms a sticky dough. If the dough is overly sticky, add a little more flour.\n
\n
Knead dough a few times in the mixing bowl or on a floured surface until it forms a round loaf. It will start out sticky and crumbly but after you knead it a few times, the dough will come together.\n
\n
Shape dough into a round and place in a Dutch oven with a lid.\n
\n
Cut two criss-cross slices into the top of the bread with a knife (see photo above). Brush the leftover buttermilk over the top of the bread.\n
\n
Bake covered for 30 minutes at 425F/215C and then about 15 minutes uncovered. The bread is done when golden brown and the internal temp is 180F/82C.\n
\n
Let bread cool on a wire rack. Place a couple pats of butter over the bread and let them melt as the bread cools.\n
\n
Notes\n
\n
If you weigh ingredients start with 480g of flour and add more as needed. If you use buttermilk, you should be fine with 480g of flour and 415ml of buttermilk. A few more sprinkles of flour might be needed as you knead it. If you use milk + vinegar instead of buttermilk, start with half of the milk and add more as needed.\n
\n
If you use a buttermilk alternative, I’ve found that real buttermilk works the best in this recipe and with the amount of flour indicated. If you use a buttermilk alternative (e.g. milk + vinegar), you’ll likely need less of it. Start with half of what’s listed in the recipe and add more a little at a time. If you add too much milk and the dough is too sticky, add a little more flour.\n
\n
Buttermilk alternative, mix 1 tablespoon of lemon juice or distilled white vinegar with 1 3/4 cup fresh 2% milk and let it sit for about 15 minutes. Or thin yogurt or sour cream with some milk until you have 1 3/4 cup.\n
\n
In place of dried currants you can use raisins, dried cranberries, etc. Or make it plain. I used 1/2 currants, 1/2 cranberries.\n
\n
\n
\n
Bourbon Spiked Pumpkin Bread\n
\n
INGREDIENTS \n
1 cup pumpkin puree \n
150 grams brown sugar (about ¾ cup) \n
¼ cup plain Greek yogurt \n
2 tablespoons melted butter, unsalted \n
1 generous tablespoon bourbon \n
1 tsp vanilla extract \n
1 egg \n
94 grams all-purpose flour (about ¾ cup) \n
94 grams while whole-wheat flour (about ¾ cup) \n
1 tsp baking soda \n
2 tsp pumpkin pie spice \n
Pinch salt\n
\n
INSTRUCTIONS\n
\n
Preheat oven to 350F and coat loaf pan with baking spray.\n
\n
Place pumpkin puree, brown sugar, and melted butter in mixer and mix on high until well combined. Add in Greek yogurt, bourbon, vanilla extract, and egg. Mix until combined.\n
\n
(I may have accidentally doubled the bourbon)\n
\n
In a separate bowl, combine flours, baking soda, pumpkin pie spice, and salt.\n
\n
Slowly add dry ingredients into the wet ingredients while mixer is on medium-low speed. Mix just until combined, but avoid over-mixing. Batter should be slightly thick.\n
\n
Pour batter into prepared pan and bake for 40-50 minutes, or until toothpick comes out clean.\n
\n
Allow to cool, then slice and enjoy!\n
\n
NOTES\n
\n
For 1/12 of recipe: 127 calories, 1 g saturated fat, 23 g carbohydrate, 2 g fiber, 10 g sugar, 3 g protein\n
\n
\n
\n
Black Currant Banana Bread:\n
\n
INGREDIENTS \n
3 ripe bananas \n
60g melted butter (1/4 cup or 1/2 a stick) \n
150g sugar (2/3 cup) \n
200g unbleached flour (1 1/4 cups) \n
1/4 teaspoon salt \n
1 egg, beaten \n
1 teaspoon baking soda \n
150g of fresh or frozen blackcurrants (without defreezing before use) (1 1/2 cups)\n
\n
Instructions:\n
\n
If you buy bananas that are not quite ripe enough, place them in a paper bag on your kitchen counter for a week. Bananas release a gas called ethylene which aids in ripening. Contain that gas, and they will ripen faster.\n
\n
Preheat oven to 350°F (180°C)\n
\n
Mash the bananas in a bowl\n
\n
Add the egg and butter\n
\n
Put all the dry ingredients together into a fine mesh sieve or sifter and sift into the bowl\n
\n
Mix well with a wooden spoon\n
\n
Bake in a buttered loaf pan until a toothpick stuck into the bread comes out clean, 55 to 60 minutes.\n
\n
Slice and serve.
"""
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+body: "Nice! love fruit breads. Definitely going to be trying the banana and pumpkin breads soon. Thank you!"
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…2
} |
|
Show voter details
|
| 5 |
DENIED
|
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|
null |
|
Show voter details
|
| 6 |
DENIED
|
moderate
|
App\Entity\EntryComment {#2275
+user: App\Entity\User {#265 …}
+entry: Proxies\__CG__\App\Entity\Entry {#2236
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+slug: "Recipes-Bread-recipes-for-Thanksgiving"
+title: "[Recipes] Bread recipes for Thanksgiving:"
+url: null
+body: """
We’re going to be in Seattle for Thanksgiving and our son and his wife are headed to Singapore, so we’re doing up an early Thanksgiving tomorrow!\n
\n
For me, it’s less about turkey and more about carb-loading. :) So we’re starting with three loaves of bread:\n
\n
\n
\n
Irish Soda Bread with Black Currants and Cranberries:\n
\n
Ingredients \n
4 cups [480g+, see note!] flour \n
1 tsp baking soda \n
1 tsp salt \n
1 cup [150g] dried currants (see note) \n
1 3/4 Cup [14ounces / 415ml] buttermilk \n
1-2 pats of butter (optional)\n
\n
Instructions\n
\n
Soak dried fruit in cold water for 30 minutes and drain. Failing to do this will allow them to soak the moisture from the dough leaving it tough and chewy.\n
\n
Sift dry ingredients into a large bowl.\n
\n
Add dried currants and mix with a wooden spoon.\n
\n
Add the buttermilk and mix with a wooden spoon until it forms a sticky dough. If the dough is overly sticky, add a little more flour.\n
\n
Knead dough a few times in the mixing bowl or on a floured surface until it forms a round loaf. It will start out sticky and crumbly but after you knead it a few times, the dough will come together.\n
\n
Shape dough into a round and place in a Dutch oven with a lid.\n
\n
Cut two criss-cross slices into the top of the bread with a knife (see photo above). Brush the leftover buttermilk over the top of the bread.\n
\n
Bake covered for 30 minutes at 425F/215C and then about 15 minutes uncovered. The bread is done when golden brown and the internal temp is 180F/82C.\n
\n
Let bread cool on a wire rack. Place a couple pats of butter over the bread and let them melt as the bread cools.\n
\n
Notes\n
\n
If you weigh ingredients start with 480g of flour and add more as needed. If you use buttermilk, you should be fine with 480g of flour and 415ml of buttermilk. A few more sprinkles of flour might be needed as you knead it. If you use milk + vinegar instead of buttermilk, start with half of the milk and add more as needed.\n
\n
If you use a buttermilk alternative, I’ve found that real buttermilk works the best in this recipe and with the amount of flour indicated. If you use a buttermilk alternative (e.g. milk + vinegar), you’ll likely need less of it. Start with half of what’s listed in the recipe and add more a little at a time. If you add too much milk and the dough is too sticky, add a little more flour.\n
\n
Buttermilk alternative, mix 1 tablespoon of lemon juice or distilled white vinegar with 1 3/4 cup fresh 2% milk and let it sit for about 15 minutes. Or thin yogurt or sour cream with some milk until you have 1 3/4 cup.\n
\n
In place of dried currants you can use raisins, dried cranberries, etc. Or make it plain. I used 1/2 currants, 1/2 cranberries.\n
\n
\n
\n
Bourbon Spiked Pumpkin Bread\n
\n
INGREDIENTS \n
1 cup pumpkin puree \n
150 grams brown sugar (about ¾ cup) \n
¼ cup plain Greek yogurt \n
2 tablespoons melted butter, unsalted \n
1 generous tablespoon bourbon \n
1 tsp vanilla extract \n
1 egg \n
94 grams all-purpose flour (about ¾ cup) \n
94 grams while whole-wheat flour (about ¾ cup) \n
1 tsp baking soda \n
2 tsp pumpkin pie spice \n
Pinch salt\n
\n
INSTRUCTIONS\n
\n
Preheat oven to 350F and coat loaf pan with baking spray.\n
\n
Place pumpkin puree, brown sugar, and melted butter in mixer and mix on high until well combined. Add in Greek yogurt, bourbon, vanilla extract, and egg. Mix until combined.\n
\n
(I may have accidentally doubled the bourbon)\n
\n
In a separate bowl, combine flours, baking soda, pumpkin pie spice, and salt.\n
\n
Slowly add dry ingredients into the wet ingredients while mixer is on medium-low speed. Mix just until combined, but avoid over-mixing. Batter should be slightly thick.\n
\n
Pour batter into prepared pan and bake for 40-50 minutes, or until toothpick comes out clean.\n
\n
Allow to cool, then slice and enjoy!\n
\n
NOTES\n
\n
For 1/12 of recipe: 127 calories, 1 g saturated fat, 23 g carbohydrate, 2 g fiber, 10 g sugar, 3 g protein\n
\n
\n
\n
Black Currant Banana Bread:\n
\n
INGREDIENTS \n
3 ripe bananas \n
60g melted butter (1/4 cup or 1/2 a stick) \n
150g sugar (2/3 cup) \n
200g unbleached flour (1 1/4 cups) \n
1/4 teaspoon salt \n
1 egg, beaten \n
1 teaspoon baking soda \n
150g of fresh or frozen blackcurrants (without defreezing before use) (1 1/2 cups)\n
\n
Instructions:\n
\n
If you buy bananas that are not quite ripe enough, place them in a paper bag on your kitchen counter for a week. Bananas release a gas called ethylene which aids in ripening. Contain that gas, and they will ripen faster.\n
\n
Preheat oven to 350°F (180°C)\n
\n
Mash the bananas in a bowl\n
\n
Add the egg and butter\n
\n
Put all the dry ingredients together into a fine mesh sieve or sifter and sift into the bowl\n
\n
Mix well with a wooden spoon\n
\n
Bake in a buttered loaf pan until a toothpick stuck into the bread comes out clean, 55 to 60 minutes.\n
\n
Slice and serve.
"""
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Show voter details
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| 7 |
DENIED
|
edit
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App\Entity\EntryComment {#2275
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+body: """
We’re going to be in Seattle for Thanksgiving and our son and his wife are headed to Singapore, so we’re doing up an early Thanksgiving tomorrow!\n
\n
For me, it’s less about turkey and more about carb-loading. :) So we’re starting with three loaves of bread:\n
\n
\n
\n
Irish Soda Bread with Black Currants and Cranberries:\n
\n
Ingredients \n
4 cups [480g+, see note!] flour \n
1 tsp baking soda \n
1 tsp salt \n
1 cup [150g] dried currants (see note) \n
1 3/4 Cup [14ounces / 415ml] buttermilk \n
1-2 pats of butter (optional)\n
\n
Instructions\n
\n
Soak dried fruit in cold water for 30 minutes and drain. Failing to do this will allow them to soak the moisture from the dough leaving it tough and chewy.\n
\n
Sift dry ingredients into a large bowl.\n
\n
Add dried currants and mix with a wooden spoon.\n
\n
Add the buttermilk and mix with a wooden spoon until it forms a sticky dough. If the dough is overly sticky, add a little more flour.\n
\n
Knead dough a few times in the mixing bowl or on a floured surface until it forms a round loaf. It will start out sticky and crumbly but after you knead it a few times, the dough will come together.\n
\n
Shape dough into a round and place in a Dutch oven with a lid.\n
\n
Cut two criss-cross slices into the top of the bread with a knife (see photo above). Brush the leftover buttermilk over the top of the bread.\n
\n
Bake covered for 30 minutes at 425F/215C and then about 15 minutes uncovered. The bread is done when golden brown and the internal temp is 180F/82C.\n
\n
Let bread cool on a wire rack. Place a couple pats of butter over the bread and let them melt as the bread cools.\n
\n
Notes\n
\n
If you weigh ingredients start with 480g of flour and add more as needed. If you use buttermilk, you should be fine with 480g of flour and 415ml of buttermilk. A few more sprinkles of flour might be needed as you knead it. If you use milk + vinegar instead of buttermilk, start with half of the milk and add more as needed.\n
\n
If you use a buttermilk alternative, I’ve found that real buttermilk works the best in this recipe and with the amount of flour indicated. If you use a buttermilk alternative (e.g. milk + vinegar), you’ll likely need less of it. Start with half of what’s listed in the recipe and add more a little at a time. If you add too much milk and the dough is too sticky, add a little more flour.\n
\n
Buttermilk alternative, mix 1 tablespoon of lemon juice or distilled white vinegar with 1 3/4 cup fresh 2% milk and let it sit for about 15 minutes. Or thin yogurt or sour cream with some milk until you have 1 3/4 cup.\n
\n
In place of dried currants you can use raisins, dried cranberries, etc. Or make it plain. I used 1/2 currants, 1/2 cranberries.\n
\n
\n
\n
Bourbon Spiked Pumpkin Bread\n
\n
INGREDIENTS \n
1 cup pumpkin puree \n
150 grams brown sugar (about ¾ cup) \n
¼ cup plain Greek yogurt \n
2 tablespoons melted butter, unsalted \n
1 generous tablespoon bourbon \n
1 tsp vanilla extract \n
1 egg \n
94 grams all-purpose flour (about ¾ cup) \n
94 grams while whole-wheat flour (about ¾ cup) \n
1 tsp baking soda \n
2 tsp pumpkin pie spice \n
Pinch salt\n
\n
INSTRUCTIONS\n
\n
Preheat oven to 350F and coat loaf pan with baking spray.\n
\n
Place pumpkin puree, brown sugar, and melted butter in mixer and mix on high until well combined. Add in Greek yogurt, bourbon, vanilla extract, and egg. Mix until combined.\n
\n
(I may have accidentally doubled the bourbon)\n
\n
In a separate bowl, combine flours, baking soda, pumpkin pie spice, and salt.\n
\n
Slowly add dry ingredients into the wet ingredients while mixer is on medium-low speed. Mix just until combined, but avoid over-mixing. Batter should be slightly thick.\n
\n
Pour batter into prepared pan and bake for 40-50 minutes, or until toothpick comes out clean.\n
\n
Allow to cool, then slice and enjoy!\n
\n
NOTES\n
\n
For 1/12 of recipe: 127 calories, 1 g saturated fat, 23 g carbohydrate, 2 g fiber, 10 g sugar, 3 g protein\n
\n
\n
\n
Black Currant Banana Bread:\n
\n
INGREDIENTS \n
3 ripe bananas \n
60g melted butter (1/4 cup or 1/2 a stick) \n
150g sugar (2/3 cup) \n
200g unbleached flour (1 1/4 cups) \n
1/4 teaspoon salt \n
1 egg, beaten \n
1 teaspoon baking soda \n
150g of fresh or frozen blackcurrants (without defreezing before use) (1 1/2 cups)\n
\n
Instructions:\n
\n
If you buy bananas that are not quite ripe enough, place them in a paper bag on your kitchen counter for a week. Bananas release a gas called ethylene which aids in ripening. Contain that gas, and they will ripen faster.\n
\n
Preheat oven to 350°F (180°C)\n
\n
Mash the bananas in a bowl\n
\n
Add the egg and butter\n
\n
Put all the dry ingredients together into a fine mesh sieve or sifter and sift into the bowl\n
\n
Mix well with a wooden spoon\n
\n
Bake in a buttered loaf pan until a toothpick stuck into the bread comes out clean, 55 to 60 minutes.\n
\n
Slice and serve.
"""
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+title: "[Recipes] Bread recipes for Thanksgiving:"
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+body: """
We’re going to be in Seattle for Thanksgiving and our son and his wife are headed to Singapore, so we’re doing up an early Thanksgiving tomorrow!\n
\n
For me, it’s less about turkey and more about carb-loading. :) So we’re starting with three loaves of bread:\n
\n
\n
\n
Irish Soda Bread with Black Currants and Cranberries:\n
\n
Ingredients \n
4 cups [480g+, see note!] flour \n
1 tsp baking soda \n
1 tsp salt \n
1 cup [150g] dried currants (see note) \n
1 3/4 Cup [14ounces / 415ml] buttermilk \n
1-2 pats of butter (optional)\n
\n
Instructions\n
\n
Soak dried fruit in cold water for 30 minutes and drain. Failing to do this will allow them to soak the moisture from the dough leaving it tough and chewy.\n
\n
Sift dry ingredients into a large bowl.\n
\n
Add dried currants and mix with a wooden spoon.\n
\n
Add the buttermilk and mix with a wooden spoon until it forms a sticky dough. If the dough is overly sticky, add a little more flour.\n
\n
Knead dough a few times in the mixing bowl or on a floured surface until it forms a round loaf. It will start out sticky and crumbly but after you knead it a few times, the dough will come together.\n
\n
Shape dough into a round and place in a Dutch oven with a lid.\n
\n
Cut two criss-cross slices into the top of the bread with a knife (see photo above). Brush the leftover buttermilk over the top of the bread.\n
\n
Bake covered for 30 minutes at 425F/215C and then about 15 minutes uncovered. The bread is done when golden brown and the internal temp is 180F/82C.\n
\n
Let bread cool on a wire rack. Place a couple pats of butter over the bread and let them melt as the bread cools.\n
\n
Notes\n
\n
If you weigh ingredients start with 480g of flour and add more as needed. If you use buttermilk, you should be fine with 480g of flour and 415ml of buttermilk. A few more sprinkles of flour might be needed as you knead it. If you use milk + vinegar instead of buttermilk, start with half of the milk and add more as needed.\n
\n
If you use a buttermilk alternative, I’ve found that real buttermilk works the best in this recipe and with the amount of flour indicated. If you use a buttermilk alternative (e.g. milk + vinegar), you’ll likely need less of it. Start with half of what’s listed in the recipe and add more a little at a time. If you add too much milk and the dough is too sticky, add a little more flour.\n
\n
Buttermilk alternative, mix 1 tablespoon of lemon juice or distilled white vinegar with 1 3/4 cup fresh 2% milk and let it sit for about 15 minutes. Or thin yogurt or sour cream with some milk until you have 1 3/4 cup.\n
\n
In place of dried currants you can use raisins, dried cranberries, etc. Or make it plain. I used 1/2 currants, 1/2 cranberries.\n
\n
\n
\n
Bourbon Spiked Pumpkin Bread\n
\n
INGREDIENTS \n
1 cup pumpkin puree \n
150 grams brown sugar (about ¾ cup) \n
¼ cup plain Greek yogurt \n
2 tablespoons melted butter, unsalted \n
1 generous tablespoon bourbon \n
1 tsp vanilla extract \n
1 egg \n
94 grams all-purpose flour (about ¾ cup) \n
94 grams while whole-wheat flour (about ¾ cup) \n
1 tsp baking soda \n
2 tsp pumpkin pie spice \n
Pinch salt\n
\n
INSTRUCTIONS\n
\n
Preheat oven to 350F and coat loaf pan with baking spray.\n
\n
Place pumpkin puree, brown sugar, and melted butter in mixer and mix on high until well combined. Add in Greek yogurt, bourbon, vanilla extract, and egg. Mix until combined.\n
\n
(I may have accidentally doubled the bourbon)\n
\n
In a separate bowl, combine flours, baking soda, pumpkin pie spice, and salt.\n
\n
Slowly add dry ingredients into the wet ingredients while mixer is on medium-low speed. Mix just until combined, but avoid over-mixing. Batter should be slightly thick.\n
\n
Pour batter into prepared pan and bake for 40-50 minutes, or until toothpick comes out clean.\n
\n
Allow to cool, then slice and enjoy!\n
\n
NOTES\n
\n
For 1/12 of recipe: 127 calories, 1 g saturated fat, 23 g carbohydrate, 2 g fiber, 10 g sugar, 3 g protein\n
\n
\n
\n
Black Currant Banana Bread:\n
\n
INGREDIENTS \n
3 ripe bananas \n
60g melted butter (1/4 cup or 1/2 a stick) \n
150g sugar (2/3 cup) \n
200g unbleached flour (1 1/4 cups) \n
1/4 teaspoon salt \n
1 egg, beaten \n
1 teaspoon baking soda \n
150g of fresh or frozen blackcurrants (without defreezing before use) (1 1/2 cups)\n
\n
Instructions:\n
\n
If you buy bananas that are not quite ripe enough, place them in a paper bag on your kitchen counter for a week. Bananas release a gas called ethylene which aids in ripening. Contain that gas, and they will ripen faster.\n
\n
Preheat oven to 350°F (180°C)\n
\n
Mash the bananas in a bowl\n
\n
Add the egg and butter\n
\n
Put all the dry ingredients together into a fine mesh sieve or sifter and sift into the bowl\n
\n
Mix well with a wooden spoon\n
\n
Bake in a buttered loaf pan until a toothpick stuck into the bread comes out clean, 55 to 60 minutes.\n
\n
Slice and serve.
"""
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App\Entity\Entry {#1693
+user: App\Entity\User {#265 …}
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+slug: "DISCUSSION-SPOILERS-THE-HOLDOVERS-Paul-Giamatti-Da-Vine-Joy-Randolph-Dominic"
+title: "[DISCUSSION] [SPOILERS] - THE HOLDOVERS - Paul Giamatti, Da'Vine Joy Randolph, Dominic Sessa - Dir. by Alexander Payne"
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| RELEASE DATE | RUNTIME | IMDB | ROTTENTOMATOES | METACRITIC |\n
|---|---|---|---|---|\n
| Nov 10th, 2023 | 2hr 13m | 8.3 | 96% | 81 |\n
\n
Premise:\n
\n
```\n
\n
<span style="color:#323232;">A cranky history teacher at a remote prep school is forced to remain on campus over the holidays with a troubled student who has no place to go.\n
</span>\n
```\n
\n
Director(s):\n
\n
```\n
\n
<span style="color:#323232;">Alexander Payne\n
</span>\n
```\n
\n
Writer(s):\n
\n
```\n
\n
<span style="color:#323232;">David Hemingson\n
</span>\n
```\n
\n
| CAST | | |\n
|---|---|---|\n
| Paul Giamatti | … | Paul Hunham |\n
| Dominic Sessa | … | Angus Tully |\n
| Da’Vine Joy Randolph | … | Mary Lamb |\n
| Carrie Preston | … | Miss Lydia Crane |\n
| Brady Hepner | … | Teddy Kountze |\n
| Ian Dolley | … | Alex Ollerman |\n
| Jim Kaplan | … | Ye-Joon Park |
"""
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date: 2023-11-10 03:00:17.0 +01:00
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} |
|
Show voter details
|
| 15 |
DENIED
|
edit
|
App\Entity\Entry {#1693
+user: App\Entity\User {#265 …}
+magazine: Proxies\__CG__\App\Entity\Magazine {#1593 …}
+image: Proxies\__CG__\App\Entity\Image {#1591 …}
+domain: Proxies\__CG__\App\Entity\Domain {#1673 …}
+slug: "DISCUSSION-SPOILERS-THE-HOLDOVERS-Paul-Giamatti-Da-Vine-Joy-Randolph-Dominic"
+title: "[DISCUSSION] [SPOILERS] - THE HOLDOVERS - Paul Giamatti, Da'Vine Joy Randolph, Dominic Sessa - Dir. by Alexander Payne"
+url: "https://filmyreveal.com/wp-content/uploads/2023/10/The-Holdovers.jpg"
+body: """
| RELEASE DATE | RUNTIME | IMDB | ROTTENTOMATOES | METACRITIC |\n
|---|---|---|---|---|\n
| Nov 10th, 2023 | 2hr 13m | 8.3 | 96% | 81 |\n
\n
Premise:\n
\n
```\n
\n
<span style="color:#323232;">A cranky history teacher at a remote prep school is forced to remain on campus over the holidays with a troubled student who has no place to go.\n
</span>\n
```\n
\n
Director(s):\n
\n
```\n
\n
<span style="color:#323232;">Alexander Payne\n
</span>\n
```\n
\n
Writer(s):\n
\n
```\n
\n
<span style="color:#323232;">David Hemingson\n
</span>\n
```\n
\n
| CAST | | |\n
|---|---|---|\n
| Paul Giamatti | … | Paul Hunham |\n
| Dominic Sessa | … | Angus Tully |\n
| Da’Vine Joy Randolph | … | Mary Lamb |\n
| Carrie Preston | … | Miss Lydia Crane |\n
| Brady Hepner | … | Teddy Kountze |\n
| Ian Dolley | … | Alex Ollerman |\n
| Jim Kaplan | … | Ye-Joon Park |
"""
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date: 2023-11-10 03:00:17.0 +01:00
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} |
|
Show voter details
|
| 16 |
DENIED
|
moderate
|
App\Entity\Entry {#1693
+user: App\Entity\User {#265 …}
+magazine: Proxies\__CG__\App\Entity\Magazine {#1593 …}
+image: Proxies\__CG__\App\Entity\Image {#1591 …}
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+url: "https://filmyreveal.com/wp-content/uploads/2023/10/The-Holdovers.jpg"
+body: """
| RELEASE DATE | RUNTIME | IMDB | ROTTENTOMATOES | METACRITIC |\n
|---|---|---|---|---|\n
| Nov 10th, 2023 | 2hr 13m | 8.3 | 96% | 81 |\n
\n
Premise:\n
\n
```\n
\n
<span style="color:#323232;">A cranky history teacher at a remote prep school is forced to remain on campus over the holidays with a troubled student who has no place to go.\n
</span>\n
```\n
\n
Director(s):\n
\n
```\n
\n
<span style="color:#323232;">Alexander Payne\n
</span>\n
```\n
\n
Writer(s):\n
\n
```\n
\n
<span style="color:#323232;">David Hemingson\n
</span>\n
```\n
\n
| CAST | | |\n
|---|---|---|\n
| Paul Giamatti | … | Paul Hunham |\n
| Dominic Sessa | … | Angus Tully |\n
| Da’Vine Joy Randolph | … | Mary Lamb |\n
| Carrie Preston | … | Miss Lydia Crane |\n
| Brady Hepner | … | Teddy Kountze |\n
| Ian Dolley | … | Alex Ollerman |\n
| Jim Kaplan | … | Ye-Joon Park |
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date: 2023-11-10 03:00:17.0 +01:00
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} |
|
Show voter details
|
| 17 |
DENIED
|
ROLE_USER
|
null |
|
Show voter details
|
| 18 |
DENIED
|
moderate
|
App\Entity\Entry {#2013
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} |
|
Show voter details
|
| 19 |
DENIED
|
edit
|
App\Entity\Entry {#2013
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+image: Proxies\__CG__\App\Entity\Image {#2027 …}
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} |
|
Show voter details
|
| 20 |
DENIED
|
moderate
|
App\Entity\Entry {#2013
+user: App\Entity\User {#265 …}
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+image: Proxies\__CG__\App\Entity\Image {#2027 …}
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} |
|
Show voter details
|
| 21 |
DENIED
|
ROLE_USER
|
null |
|
Show voter details
|
| 22 |
DENIED
|
moderate
|
App\Entity\Entry {#2085
+user: App\Entity\User {#265 …}
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> it’s a 30 year old movie\n
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No way is True Lies 30 years old. It came out in 1994. That was only…oh no, I’m old…
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|
Show voter details
|
| 23 |
DENIED
|
edit
|
App\Entity\Entry {#2085
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|
Show voter details
|
| 24 |
DENIED
|
moderate
|
App\Entity\Entry {#2085
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| 25 |
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App\Entity\EntryComment {#2268
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| 27 |
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App\Entity\EntryComment {#2268
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Show voter details
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| 28 |
DENIED
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moderate
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App\Entity\EntryComment {#2268
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Show voter details
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| 29 |
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| 30 |
DENIED
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moderate
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App\Entity\Entry {#2394
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Show voter details
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| 31 |
DENIED
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edit
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App\Entity\Entry {#2394
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Show voter details
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| 32 |
DENIED
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moderate
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App\Entity\Entry {#2394
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Show voter details
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| 33 |
DENIED
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| 34 |
DENIED
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moderate
|
App\Entity\Entry {#2019
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Show voter details
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| 35 |
DENIED
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edit
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App\Entity\Entry {#2019
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| 36 |
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moderate
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App\Entity\Entry {#2019
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|
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| 37 |
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ROLE_USER
|
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|
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| 38 |
DENIED
|
moderate
|
App\Entity\Entry {#1597
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|
Show voter details
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| 39 |
DENIED
|
edit
|
App\Entity\Entry {#1597
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|
Show voter details
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| 40 |
DENIED
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moderate
|
App\Entity\Entry {#1597
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|
Show voter details
|
| 41 |
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|
ROLE_USER
|
null |
|
Show voter details
|
| 42 |
DENIED
|
moderate
|
App\Entity\Entry {#1689
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+image: Proxies\__CG__\App\Entity\Image {#1686 …}
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+url: "https://media.wdwnt.com/2023/06/the-marvels-poster-cropped.jpg"
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| RELEASE DATE | RUNTIME | IMDB | ROTTENTOMATOES | METACRITIC | CREDITS SCENES? |\n
|---|---|---|---|---|---|\n
| Nov 10th, 2023 | 1hr 45m | TBA | 59% | 51 | Mid-Yes/End-Audio Easter Egg |\n
\n
Premise:\n
\n
```\n
\n
<span style="color:#323232;">Carol Danvers gets her powers entangled with those of Kamala Khan and Monica Rambeau, forcing them to work together to save the universe.\n
</span>\n
```\n
\n
Director(s):\n
\n
```\n
\n
<span style="color:#323232;">Nia DaCosta\n
</span>\n
```\n
\n
Writer(s):\n
\n
```\n
\n
<span style="color:#323232;">Nia DaCosta, Megan McDonnell, Elissa Karasik\n
</span>\n
```\n
\n
| CAST | | |\n
|---|---|---|\n
| Brie Larson | … | Carol Danvers / Captain Marvel |\n
| Teyonah Parris | … | Monica Rambeau |\n
| Iman Vellani | … | Kamala Khan / Ms. Marvel |\n
| Samuel L. Jackson | … | Nick Fury |\n
| Zawe Ashton | … | Dar-Benn |\n
| Gary Lewis | … | Emperor Dro’ge |\n
| Park Seo-joon | … | Prince Yan |
"""
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I don’t know where any of the positive reviews are coming from. It was awful. Not even for a MCU movie, it was a bad movie, period. Everything is so disjointed and all over the place. There’s no explanation for things that need explanations and they over-explain things that are obvious. The villain, while having some motivation, was just weak and forgettable.\n
\n
Brie Larson was in and out. Sometimes she was decent, but a lot of times felt like she was reading off cue cards. Teyonah Parris was OK, but she’s terrible at fight choreography. She kept running up and getting in position constantly and just looked off. Sam Jackson was a clown. I mean I don’t think he had a single line that wasn’t a joke. I don’t even get his characterization at all. Iman Vellani was the best thing about this film. She was a delight every time she was on screen and I love how she’s the new ‘Fury’ in recruiting the YA team. Glad to see references to the other members finally.\n
\n
The whole singing planet was just…IDK. The flerkin stuff was OK but I felt wore out its welcome, especially the end there. But the mid credits scene was interesting. Beast looked kinda weird, but he seems to be a completely CGI character and not Kelsey Grammar, despite using his voice. So I wonder if the X-Men are only in that universe. It would give an explanation why we haven’t seen any mutants up until recently.\n
\n
I’m still in as a long time Marvel fan, but wow, this movie was a mess.
"""
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} |
|
Show voter details
|
| 43 |
DENIED
|
edit
|
App\Entity\Entry {#1689
+user: App\Entity\User {#265 …}
+magazine: Proxies\__CG__\App\Entity\Magazine {#1593 …}
+image: Proxies\__CG__\App\Entity\Image {#1686 …}
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+title: "[DISCUSSION] [SPOILERS] - THE MARVELS - Brie Larson, Teyonah Parris, Iman Vellani - Dir. by Nia DaCosta"
+url: "https://media.wdwnt.com/2023/06/the-marvels-poster-cropped.jpg"
+body: """
| RELEASE DATE | RUNTIME | IMDB | ROTTENTOMATOES | METACRITIC | CREDITS SCENES? |\n
|---|---|---|---|---|---|\n
| Nov 10th, 2023 | 1hr 45m | TBA | 59% | 51 | Mid-Yes/End-Audio Easter Egg |\n
\n
Premise:\n
\n
```\n
\n
<span style="color:#323232;">Carol Danvers gets her powers entangled with those of Kamala Khan and Monica Rambeau, forcing them to work together to save the universe.\n
</span>\n
```\n
\n
Director(s):\n
\n
```\n
\n
<span style="color:#323232;">Nia DaCosta\n
</span>\n
```\n
\n
Writer(s):\n
\n
```\n
\n
<span style="color:#323232;">Nia DaCosta, Megan McDonnell, Elissa Karasik\n
</span>\n
```\n
\n
| CAST | | |\n
|---|---|---|\n
| Brie Larson | … | Carol Danvers / Captain Marvel |\n
| Teyonah Parris | … | Monica Rambeau |\n
| Iman Vellani | … | Kamala Khan / Ms. Marvel |\n
| Samuel L. Jackson | … | Nick Fury |\n
| Zawe Ashton | … | Dar-Benn |\n
| Gary Lewis | … | Emperor Dro’ge |\n
| Park Seo-joon | … | Prince Yan |
"""
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date: 2023-11-10 03:55:35.0 +01:00
}
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}
0 => App\Entity\EntryComment {#2046
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+entry: App\Entity\Entry {#1689}
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I don’t know where any of the positive reviews are coming from. It was awful. Not even for a MCU movie, it was a bad movie, period. Everything is so disjointed and all over the place. There’s no explanation for things that need explanations and they over-explain things that are obvious. The villain, while having some motivation, was just weak and forgettable.\n
\n
Brie Larson was in and out. Sometimes she was decent, but a lot of times felt like she was reading off cue cards. Teyonah Parris was OK, but she’s terrible at fight choreography. She kept running up and getting in position constantly and just looked off. Sam Jackson was a clown. I mean I don’t think he had a single line that wasn’t a joke. I don’t even get his characterization at all. Iman Vellani was the best thing about this film. She was a delight every time she was on screen and I love how she’s the new ‘Fury’ in recruiting the YA team. Glad to see references to the other members finally.\n
\n
The whole singing planet was just…IDK. The flerkin stuff was OK but I felt wore out its welcome, especially the end there. But the mid credits scene was interesting. Beast looked kinda weird, but he seems to be a completely CGI character and not Kelsey Grammar, despite using his voice. So I wonder if the X-Men are only in that universe. It would give an explanation why we haven’t seen any mutants up until recently.\n
\n
I’m still in as a long time Marvel fan, but wow, this movie was a mess.
"""
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date: 2023-11-10 03:54:37.0 +01:00
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}
]
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date: 2023-11-10 03:00:42.0 +01:00
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} |
|
Show voter details
|
| 44 |
DENIED
|
moderate
|
App\Entity\Entry {#1689
+user: App\Entity\User {#265 …}
+magazine: Proxies\__CG__\App\Entity\Magazine {#1593 …}
+image: Proxies\__CG__\App\Entity\Image {#1686 …}
+domain: Proxies\__CG__\App\Entity\Domain {#1691 …}
+slug: "DISCUSSION-SPOILERS-THE-MARVELS-Brie-Larson-Teyonah-Parris-Iman-Vellani"
+title: "[DISCUSSION] [SPOILERS] - THE MARVELS - Brie Larson, Teyonah Parris, Iman Vellani - Dir. by Nia DaCosta"
+url: "https://media.wdwnt.com/2023/06/the-marvels-poster-cropped.jpg"
+body: """
| RELEASE DATE | RUNTIME | IMDB | ROTTENTOMATOES | METACRITIC | CREDITS SCENES? |\n
|---|---|---|---|---|---|\n
| Nov 10th, 2023 | 1hr 45m | TBA | 59% | 51 | Mid-Yes/End-Audio Easter Egg |\n
\n
Premise:\n
\n
```\n
\n
<span style="color:#323232;">Carol Danvers gets her powers entangled with those of Kamala Khan and Monica Rambeau, forcing them to work together to save the universe.\n
</span>\n
```\n
\n
Director(s):\n
\n
```\n
\n
<span style="color:#323232;">Nia DaCosta\n
</span>\n
```\n
\n
Writer(s):\n
\n
```\n
\n
<span style="color:#323232;">Nia DaCosta, Megan McDonnell, Elissa Karasik\n
</span>\n
```\n
\n
| CAST | | |\n
|---|---|---|\n
| Brie Larson | … | Carol Danvers / Captain Marvel |\n
| Teyonah Parris | … | Monica Rambeau |\n
| Iman Vellani | … | Kamala Khan / Ms. Marvel |\n
| Samuel L. Jackson | … | Nick Fury |\n
| Zawe Ashton | … | Dar-Benn |\n
| Gary Lewis | … | Emperor Dro’ge |\n
| Park Seo-joon | … | Prince Yan |
"""
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+parent: Proxies\__CG__\App\Entity\EntryComment {#2318 …}
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+body: "Agreed on the cons. That planet was just dumb. And yeah that credits scene was definitely a fishing line to Marvel/X-Men fans."
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date: 2023-11-10 03:55:35.0 +01:00
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+"title": 106375
}
0 => App\Entity\EntryComment {#2046
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I don’t know where any of the positive reviews are coming from. It was awful. Not even for a MCU movie, it was a bad movie, period. Everything is so disjointed and all over the place. There’s no explanation for things that need explanations and they over-explain things that are obvious. The villain, while having some motivation, was just weak and forgettable.\n
\n
Brie Larson was in and out. Sometimes she was decent, but a lot of times felt like she was reading off cue cards. Teyonah Parris was OK, but she’s terrible at fight choreography. She kept running up and getting in position constantly and just looked off. Sam Jackson was a clown. I mean I don’t think he had a single line that wasn’t a joke. I don’t even get his characterization at all. Iman Vellani was the best thing about this film. She was a delight every time she was on screen and I love how she’s the new ‘Fury’ in recruiting the YA team. Glad to see references to the other members finally.\n
\n
The whole singing planet was just…IDK. The flerkin stuff was OK but I felt wore out its welcome, especially the end there. But the mid credits scene was interesting. Beast looked kinda weird, but he seems to be a completely CGI character and not Kelsey Grammar, despite using his voice. So I wonder if the X-Men are only in that universe. It would give an explanation why we haven’t seen any mutants up until recently.\n
\n
I’m still in as a long time Marvel fan, but wow, this movie was a mess.
"""
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date: 2023-11-10 03:54:37.0 +01:00
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}
]
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date: 2023-11-10 03:00:42.0 +01:00
}
} |
|
Show voter details
|
| 45 |
DENIED
|
ROLE_USER
|
null |
|
Show voter details
|
| 46 |
DENIED
|
moderate
|
App\Entity\EntryComment {#2213
+user: App\Entity\User {#265 …}
+entry: App\Entity\Entry {#1689
+user: App\Entity\User {#265 …}
+magazine: Proxies\__CG__\App\Entity\Magazine {#1593 …}
+image: Proxies\__CG__\App\Entity\Image {#1686 …}
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+slug: "DISCUSSION-SPOILERS-THE-MARVELS-Brie-Larson-Teyonah-Parris-Iman-Vellani"
+title: "[DISCUSSION] [SPOILERS] - THE MARVELS - Brie Larson, Teyonah Parris, Iman Vellani - Dir. by Nia DaCosta"
+url: "https://media.wdwnt.com/2023/06/the-marvels-poster-cropped.jpg"
+body: """
| RELEASE DATE | RUNTIME | IMDB | ROTTENTOMATOES | METACRITIC | CREDITS SCENES? |\n
|---|---|---|---|---|---|\n
| Nov 10th, 2023 | 1hr 45m | TBA | 59% | 51 | Mid-Yes/End-Audio Easter Egg |\n
\n
Premise:\n
\n
```\n
\n
<span style="color:#323232;">Carol Danvers gets her powers entangled with those of Kamala Khan and Monica Rambeau, forcing them to work together to save the universe.\n
</span>\n
```\n
\n
Director(s):\n
\n
```\n
\n
<span style="color:#323232;">Nia DaCosta\n
</span>\n
```\n
\n
Writer(s):\n
\n
```\n
\n
<span style="color:#323232;">Nia DaCosta, Megan McDonnell, Elissa Karasik\n
</span>\n
```\n
\n
| CAST | | |\n
|---|---|---|\n
| Brie Larson | … | Carol Danvers / Captain Marvel |\n
| Teyonah Parris | … | Monica Rambeau |\n
| Iman Vellani | … | Kamala Khan / Ms. Marvel |\n
| Samuel L. Jackson | … | Nick Fury |\n
| Zawe Ashton | … | Dar-Benn |\n
| Gary Lewis | … | Emperor Dro’ge |\n
| Park Seo-joon | … | Prince Yan |
"""
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date: 2023-11-16 22:02:11.0 +01:00
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+favourites: Doctrine\ORM\PersistentCollection {#1598 …}
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+children: [
1 => App\Entity\EntryComment {#2213}
0 => App\Entity\EntryComment {#2046
+user: App\Entity\User {#265 …}
+entry: App\Entity\Entry {#1689}
+magazine: Proxies\__CG__\App\Entity\Magazine {#1593 …}
+image: null
+parent: null
+root: null
+body: """
I don’t know where any of the positive reviews are coming from. It was awful. Not even for a MCU movie, it was a bad movie, period. Everything is so disjointed and all over the place. There’s no explanation for things that need explanations and they over-explain things that are obvious. The villain, while having some motivation, was just weak and forgettable.\n
\n
Brie Larson was in and out. Sometimes she was decent, but a lot of times felt like she was reading off cue cards. Teyonah Parris was OK, but she’s terrible at fight choreography. She kept running up and getting in position constantly and just looked off. Sam Jackson was a clown. I mean I don’t think he had a single line that wasn’t a joke. I don’t even get his characterization at all. Iman Vellani was the best thing about this film. She was a delight every time she was on screen and I love how she’s the new ‘Fury’ in recruiting the YA team. Glad to see references to the other members finally.\n
\n
The whole singing planet was just…IDK. The flerkin stuff was OK but I felt wore out its welcome, especially the end there. But the mid credits scene was interesting. Beast looked kinda weird, but he seems to be a completely CGI character and not Kelsey Grammar, despite using his voice. So I wonder if the X-Men are only in that universe. It would give an explanation why we haven’t seen any mutants up until recently.\n
\n
I’m still in as a long time Marvel fan, but wow, this movie was a mess.
"""
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]
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date: 2023-11-10 03:54:37.0 +01:00
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date: 2023-11-11 00:35:46.0 +01:00
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date: 2023-11-10 03:00:42.0 +01:00
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|
Show voter details
|
| 47 |
DENIED
|
edit
|
App\Entity\EntryComment {#2213
+user: App\Entity\User {#265 …}
+entry: App\Entity\Entry {#1689
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+slug: "DISCUSSION-SPOILERS-THE-MARVELS-Brie-Larson-Teyonah-Parris-Iman-Vellani"
+title: "[DISCUSSION] [SPOILERS] - THE MARVELS - Brie Larson, Teyonah Parris, Iman Vellani - Dir. by Nia DaCosta"
+url: "https://media.wdwnt.com/2023/06/the-marvels-poster-cropped.jpg"
+body: """
| RELEASE DATE | RUNTIME | IMDB | ROTTENTOMATOES | METACRITIC | CREDITS SCENES? |\n
|---|---|---|---|---|---|\n
| Nov 10th, 2023 | 1hr 45m | TBA | 59% | 51 | Mid-Yes/End-Audio Easter Egg |\n
\n
Premise:\n
\n
```\n
\n
<span style="color:#323232;">Carol Danvers gets her powers entangled with those of Kamala Khan and Monica Rambeau, forcing them to work together to save the universe.\n
</span>\n
```\n
\n
Director(s):\n
\n
```\n
\n
<span style="color:#323232;">Nia DaCosta\n
</span>\n
```\n
\n
Writer(s):\n
\n
```\n
\n
<span style="color:#323232;">Nia DaCosta, Megan McDonnell, Elissa Karasik\n
</span>\n
```\n
\n
| CAST | | |\n
|---|---|---|\n
| Brie Larson | … | Carol Danvers / Captain Marvel |\n
| Teyonah Parris | … | Monica Rambeau |\n
| Iman Vellani | … | Kamala Khan / Ms. Marvel |\n
| Samuel L. Jackson | … | Nick Fury |\n
| Zawe Ashton | … | Dar-Benn |\n
| Gary Lewis | … | Emperor Dro’ge |\n
| Park Seo-joon | … | Prince Yan |
"""
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+image: null
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I don’t know where any of the positive reviews are coming from. It was awful. Not even for a MCU movie, it was a bad movie, period. Everything is so disjointed and all over the place. There’s no explanation for things that need explanations and they over-explain things that are obvious. The villain, while having some motivation, was just weak and forgettable.\n
\n
Brie Larson was in and out. Sometimes she was decent, but a lot of times felt like she was reading off cue cards. Teyonah Parris was OK, but she’s terrible at fight choreography. She kept running up and getting in position constantly and just looked off. Sam Jackson was a clown. I mean I don’t think he had a single line that wasn’t a joke. I don’t even get his characterization at all. Iman Vellani was the best thing about this film. She was a delight every time she was on screen and I love how she’s the new ‘Fury’ in recruiting the YA team. Glad to see references to the other members finally.\n
\n
The whole singing planet was just…IDK. The flerkin stuff was OK but I felt wore out its welcome, especially the end there. But the mid credits scene was interesting. Beast looked kinda weird, but he seems to be a completely CGI character and not Kelsey Grammar, despite using his voice. So I wonder if the X-Men are only in that universe. It would give an explanation why we haven’t seen any mutants up until recently.\n
\n
I’m still in as a long time Marvel fan, but wow, this movie was a mess.
"""
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date: 2023-11-10 03:00:42.0 +01:00
}
}
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date: 2023-11-10 03:55:35.0 +01:00
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+"title": 106375
} |
|
Show voter details
|
| 48 |
DENIED
|
moderate
|
App\Entity\EntryComment {#2213
+user: App\Entity\User {#265 …}
+entry: App\Entity\Entry {#1689
+user: App\Entity\User {#265 …}
+magazine: Proxies\__CG__\App\Entity\Magazine {#1593 …}
+image: Proxies\__CG__\App\Entity\Image {#1686 …}
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+slug: "DISCUSSION-SPOILERS-THE-MARVELS-Brie-Larson-Teyonah-Parris-Iman-Vellani"
+title: "[DISCUSSION] [SPOILERS] - THE MARVELS - Brie Larson, Teyonah Parris, Iman Vellani - Dir. by Nia DaCosta"
+url: "https://media.wdwnt.com/2023/06/the-marvels-poster-cropped.jpg"
+body: """
| RELEASE DATE | RUNTIME | IMDB | ROTTENTOMATOES | METACRITIC | CREDITS SCENES? |\n
|---|---|---|---|---|---|\n
| Nov 10th, 2023 | 1hr 45m | TBA | 59% | 51 | Mid-Yes/End-Audio Easter Egg |\n
\n
Premise:\n
\n
```\n
\n
<span style="color:#323232;">Carol Danvers gets her powers entangled with those of Kamala Khan and Monica Rambeau, forcing them to work together to save the universe.\n
</span>\n
```\n
\n
Director(s):\n
\n
```\n
\n
<span style="color:#323232;">Nia DaCosta\n
</span>\n
```\n
\n
Writer(s):\n
\n
```\n
\n
<span style="color:#323232;">Nia DaCosta, Megan McDonnell, Elissa Karasik\n
</span>\n
```\n
\n
| CAST | | |\n
|---|---|---|\n
| Brie Larson | … | Carol Danvers / Captain Marvel |\n
| Teyonah Parris | … | Monica Rambeau |\n
| Iman Vellani | … | Kamala Khan / Ms. Marvel |\n
| Samuel L. Jackson | … | Nick Fury |\n
| Zawe Ashton | … | Dar-Benn |\n
| Gary Lewis | … | Emperor Dro’ge |\n
| Park Seo-joon | … | Prince Yan |
"""
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1 => App\Entity\EntryComment {#2213}
0 => App\Entity\EntryComment {#2046
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+entry: App\Entity\Entry {#1689}
+magazine: Proxies\__CG__\App\Entity\Magazine {#1593 …}
+image: null
+parent: null
+root: null
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I don’t know where any of the positive reviews are coming from. It was awful. Not even for a MCU movie, it was a bad movie, period. Everything is so disjointed and all over the place. There’s no explanation for things that need explanations and they over-explain things that are obvious. The villain, while having some motivation, was just weak and forgettable.\n
\n
Brie Larson was in and out. Sometimes she was decent, but a lot of times felt like she was reading off cue cards. Teyonah Parris was OK, but she’s terrible at fight choreography. She kept running up and getting in position constantly and just looked off. Sam Jackson was a clown. I mean I don’t think he had a single line that wasn’t a joke. I don’t even get his characterization at all. Iman Vellani was the best thing about this film. She was a delight every time she was on screen and I love how she’s the new ‘Fury’ in recruiting the YA team. Glad to see references to the other members finally.\n
\n
The whole singing planet was just…IDK. The flerkin stuff was OK but I felt wore out its welcome, especially the end there. But the mid credits scene was interesting. Beast looked kinda weird, but he seems to be a completely CGI character and not Kelsey Grammar, despite using his voice. So I wonder if the X-Men are only in that universe. It would give an explanation why we haven’t seen any mutants up until recently.\n
\n
I’m still in as a long time Marvel fan, but wow, this movie was a mess.
"""
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date: 2023-11-11 04:55:40.0 +01:00
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"@canthidium@lemmy.world"
]
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|
Show voter details
|
| 49 |
DENIED
|
ROLE_USER
|
null |
|
Show voter details
|
| 50 |
DENIED
|
moderate
|
App\Entity\EntryComment {#2046
+user: App\Entity\User {#265 …}
+entry: App\Entity\Entry {#1689
+user: App\Entity\User {#265 …}
+magazine: Proxies\__CG__\App\Entity\Magazine {#1593 …}
+image: Proxies\__CG__\App\Entity\Image {#1686 …}
+domain: Proxies\__CG__\App\Entity\Domain {#1691 …}
+slug: "DISCUSSION-SPOILERS-THE-MARVELS-Brie-Larson-Teyonah-Parris-Iman-Vellani"
+title: "[DISCUSSION] [SPOILERS] - THE MARVELS - Brie Larson, Teyonah Parris, Iman Vellani - Dir. by Nia DaCosta"
+url: "https://media.wdwnt.com/2023/06/the-marvels-poster-cropped.jpg"
+body: """
| RELEASE DATE | RUNTIME | IMDB | ROTTENTOMATOES | METACRITIC | CREDITS SCENES? |\n
|---|---|---|---|---|---|\n
| Nov 10th, 2023 | 1hr 45m | TBA | 59% | 51 | Mid-Yes/End-Audio Easter Egg |\n
\n
Premise:\n
\n
```\n
\n
<span style="color:#323232;">Carol Danvers gets her powers entangled with those of Kamala Khan and Monica Rambeau, forcing them to work together to save the universe.\n
</span>\n
```\n
\n
Director(s):\n
\n
```\n
\n
<span style="color:#323232;">Nia DaCosta\n
</span>\n
```\n
\n
Writer(s):\n
\n
```\n
\n
<span style="color:#323232;">Nia DaCosta, Megan McDonnell, Elissa Karasik\n
</span>\n
```\n
\n
| CAST | | |\n
|---|---|---|\n
| Brie Larson | … | Carol Danvers / Captain Marvel |\n
| Teyonah Parris | … | Monica Rambeau |\n
| Iman Vellani | … | Kamala Khan / Ms. Marvel |\n
| Samuel L. Jackson | … | Nick Fury |\n
| Zawe Ashton | … | Dar-Benn |\n
| Gary Lewis | … | Emperor Dro’ge |\n
| Park Seo-joon | … | Prince Yan |
"""
+type: "image"
+lang: "en"
+isOc: false
+hasEmbed: true
+commentCount: 17
+favouriteCount: 41
+score: 0
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+sticky: false
+lastActive: DateTime @1700168531 {#1683
date: 2023-11-16 22:02:11.0 +01:00
}
+ip: null
+adaAmount: 0
+tags: null
+mentions: null
+comments: Doctrine\ORM\PersistentCollection {#1692 …}
+votes: Doctrine\ORM\PersistentCollection {#1705 …}
+reports: Doctrine\ORM\PersistentCollection {#1616 …}
+favourites: Doctrine\ORM\PersistentCollection {#1598 …}
+notifications: Doctrine\ORM\PersistentCollection {#1629 …}
+badges: Doctrine\ORM\PersistentCollection {#1626 …}
+children: [
1 => App\Entity\EntryComment {#2213
+user: App\Entity\User {#265 …}
+entry: App\Entity\Entry {#1689}
+magazine: Proxies\__CG__\App\Entity\Magazine {#1593 …}
+image: null
+parent: Proxies\__CG__\App\Entity\EntryComment {#2318 …}
+root: Proxies\__CG__\App\Entity\EntryComment {#2318 …}
+body: "Agreed on the cons. That planet was just dumb. And yeah that credits scene was definitely a fishing line to Marvel/X-Men fans."
+lang: "en"
+isAdult: false
+favouriteCount: 2
+score: 0
+lastActive: DateTime @1699584935 {#2113
date: 2023-11-10 03:55:35.0 +01:00
}
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+mentions: [
"@canthidium@lemmy.world"
"@justhach@lemmy.world"
]
+children: Doctrine\ORM\PersistentCollection {#2317 …}
+nested: Doctrine\ORM\PersistentCollection {#2304 …}
+votes: Doctrine\ORM\PersistentCollection {#2308 …}
+reports: Doctrine\ORM\PersistentCollection {#2307 …}
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+notifications: Doctrine\ORM\PersistentCollection {#2322 …}
-id: 106375
-bodyTs: "'agre':1 'con':4 'credit':13 'definit':16 'dumb':9 'fan':22 'fish':18 'line':19 'marvel/x-men':21 'planet':6 'scene':14 'yeah':11"
+ranking: 0
+commentCount: 0
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+downVotes: 0
+visibility: "visible "
+apId: "https://lemmy.world/comment/5198400"
+editedAt: null
+createdAt: DateTimeImmutable @1699584935 {#2214
date: 2023-11-10 03:55:35.0 +01:00
}
+"title": 106375
}
0 => App\Entity\EntryComment {#2046}
]
-id: 11630
-titleTs: "'brie':5 'dacosta':14 'dir':11 'discuss':1 'iman':9 'larson':6 'marvel':4 'nia':13 'parri':8 'spoiler':2 'teyonah':7 'vellani':10"
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+cross: false
+upVotes: 0
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+ranking: 1699668042
+visibility: "visible "
+apId: "https://lemmy.world/post/8042994"
+editedAt: DateTimeImmutable @1699659346 {#1687
date: 2023-11-11 00:35:46.0 +01:00
}
+createdAt: DateTimeImmutable @1699581642 {#1680
date: 2023-11-10 03:00:42.0 +01:00
}
}
+magazine: Proxies\__CG__\App\Entity\Magazine {#1593 …}
+image: null
+parent: null
+root: null
+body: """
I don’t know where any of the positive reviews are coming from. It was awful. Not even for a MCU movie, it was a bad movie, period. Everything is so disjointed and all over the place. There’s no explanation for things that need explanations and they over-explain things that are obvious. The villain, while having some motivation, was just weak and forgettable.\n
\n
Brie Larson was in and out. Sometimes she was decent, but a lot of times felt like she was reading off cue cards. Teyonah Parris was OK, but she’s terrible at fight choreography. She kept running up and getting in position constantly and just looked off. Sam Jackson was a clown. I mean I don’t think he had a single line that wasn’t a joke. I don’t even get his characterization at all. Iman Vellani was the best thing about this film. She was a delight every time she was on screen and I love how she’s the new ‘Fury’ in recruiting the YA team. Glad to see references to the other members finally.\n
\n
The whole singing planet was just…IDK. The flerkin stuff was OK but I felt wore out its welcome, especially the end there. But the mid credits scene was interesting. Beast looked kinda weird, but he seems to be a completely CGI character and not Kelsey Grammar, despite using his voice. So I wonder if the X-Men are only in that universe. It would give an explanation why we haven’t seen any mutants up until recently.\n
\n
I’m still in as a long time Marvel fan, but wow, this movie was a mess.
"""
+lang: "en"
+isAdult: false
+favouriteCount: 18
+score: 0
+lastActive: DateTime @1699674940 {#2137
date: 2023-11-11 04:55:40.0 +01:00
}
+ip: null
+tags: null
+mentions: [
"@canthidium@lemmy.world"
]
+children: Doctrine\ORM\PersistentCollection {#2052 …}
+nested: Doctrine\ORM\PersistentCollection {#2058 …}
+votes: Doctrine\ORM\PersistentCollection {#2125 …}
+reports: Doctrine\ORM\PersistentCollection {#2041 …}
+favourites: Doctrine\ORM\PersistentCollection {#2128 …}
+notifications: Doctrine\ORM\PersistentCollection {#2160 …}
-id: 106373
-bodyTs: "'aw':16 'bad':26 'beast':216 'best':148 'brie':67 'card':89 'cgi':227 'charact':228 'character':141 'choreographi':100 'clown':118 'come':12 'complet':226 'constant':109 'credit':212 'cue':88 'decent':76 'delight':156 'despit':233 'disjoint':32 'end':207 'especi':205 'even':18,138 'everi':157 'everyth':29 'explain':51 'explan':41,46,254 'fan':274 'felt':82,200 'fight':99 'film':152 'final':185 'flerkin':194 'forgett':66 'furi':171 'get':106,139 'give':252 'glad':177 'grammar':232 'haven':257 'idk':192 'iman':144 'interest':215 'jackson':115 'joke':134 'kelsey':231 'kept':102 'kinda':218 'know':4 'larson':68 'like':83 'line':129 'long':271 'look':112,217 'lot':79 'love':165 'm':266 'marvel':273 'mcu':21 'mean':120 'member':184 'men':244 'mess':281 'mid':211 'motiv':61 'movi':22,27,278 'mutant':261 'need':45 'new':170 'obvious':55 'ok':93,197 'over-explain':49 'parri':91 'period':28 'place':37 'planet':189 'posit':9,108 'read':86 'recent':264 'recruit':173 'refer':180 'review':10 'run':103 'sam':114 'scene':213 'screen':162 'see':179 'seem':222 'seen':259 'sing':188 'singl':128 'sometim':73 'still':267 'stuff':195 'team':176 'terribl':97 'teyonah':90 'thing':43,52,149 'think':124 'time':81,158,272 'univers':249 'use':234 'vellani':145 'villain':57 'voic':236 'wasn':131 'weak':64 'weird':219 'welcom':204 'whole':187 'wonder':239 'wore':201 'would':251 'wow':276 'x':243 'x-men':242 'ya':175"
+ranking: 0
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+visibility: "visible "
+apId: "https://lemmy.world/comment/5198381"
+editedAt: null
+createdAt: DateTimeImmutable @1699584877 {#2069
date: 2023-11-10 03:54:37.0 +01:00
}
+"title": 106373
} |
|
Show voter details
|
| 51 |
DENIED
|
edit
|
App\Entity\EntryComment {#2046
+user: App\Entity\User {#265 …}
+entry: App\Entity\Entry {#1689
+user: App\Entity\User {#265 …}
+magazine: Proxies\__CG__\App\Entity\Magazine {#1593 …}
+image: Proxies\__CG__\App\Entity\Image {#1686 …}
+domain: Proxies\__CG__\App\Entity\Domain {#1691 …}
+slug: "DISCUSSION-SPOILERS-THE-MARVELS-Brie-Larson-Teyonah-Parris-Iman-Vellani"
+title: "[DISCUSSION] [SPOILERS] - THE MARVELS - Brie Larson, Teyonah Parris, Iman Vellani - Dir. by Nia DaCosta"
+url: "https://media.wdwnt.com/2023/06/the-marvels-poster-cropped.jpg"
+body: """
| RELEASE DATE | RUNTIME | IMDB | ROTTENTOMATOES | METACRITIC | CREDITS SCENES? |\n
|---|---|---|---|---|---|\n
| Nov 10th, 2023 | 1hr 45m | TBA | 59% | 51 | Mid-Yes/End-Audio Easter Egg |\n
\n
Premise:\n
\n
```\n
\n
<span style="color:#323232;">Carol Danvers gets her powers entangled with those of Kamala Khan and Monica Rambeau, forcing them to work together to save the universe.\n
</span>\n
```\n
\n
Director(s):\n
\n
```\n
\n
<span style="color:#323232;">Nia DaCosta\n
</span>\n
```\n
\n
Writer(s):\n
\n
```\n
\n
<span style="color:#323232;">Nia DaCosta, Megan McDonnell, Elissa Karasik\n
</span>\n
```\n
\n
| CAST | | |\n
|---|---|---|\n
| Brie Larson | … | Carol Danvers / Captain Marvel |\n
| Teyonah Parris | … | Monica Rambeau |\n
| Iman Vellani | … | Kamala Khan / Ms. Marvel |\n
| Samuel L. Jackson | … | Nick Fury |\n
| Zawe Ashton | … | Dar-Benn |\n
| Gary Lewis | … | Emperor Dro’ge |\n
| Park Seo-joon | … | Prince Yan |
"""
+type: "image"
+lang: "en"
+isOc: false
+hasEmbed: true
+commentCount: 17
+favouriteCount: 41
+score: 0
+isAdult: false
+sticky: false
+lastActive: DateTime @1700168531 {#1683
date: 2023-11-16 22:02:11.0 +01:00
}
+ip: null
+adaAmount: 0
+tags: null
+mentions: null
+comments: Doctrine\ORM\PersistentCollection {#1692 …}
+votes: Doctrine\ORM\PersistentCollection {#1705 …}
+reports: Doctrine\ORM\PersistentCollection {#1616 …}
+favourites: Doctrine\ORM\PersistentCollection {#1598 …}
+notifications: Doctrine\ORM\PersistentCollection {#1629 …}
+badges: Doctrine\ORM\PersistentCollection {#1626 …}
+children: [
1 => App\Entity\EntryComment {#2213
+user: App\Entity\User {#265 …}
+entry: App\Entity\Entry {#1689}
+magazine: Proxies\__CG__\App\Entity\Magazine {#1593 …}
+image: null
+parent: Proxies\__CG__\App\Entity\EntryComment {#2318 …}
+root: Proxies\__CG__\App\Entity\EntryComment {#2318 …}
+body: "Agreed on the cons. That planet was just dumb. And yeah that credits scene was definitely a fishing line to Marvel/X-Men fans."
+lang: "en"
+isAdult: false
+favouriteCount: 2
+score: 0
+lastActive: DateTime @1699584935 {#2113
date: 2023-11-10 03:55:35.0 +01:00
}
+ip: null
+tags: null
+mentions: [
"@canthidium@lemmy.world"
"@justhach@lemmy.world"
]
+children: Doctrine\ORM\PersistentCollection {#2317 …}
+nested: Doctrine\ORM\PersistentCollection {#2304 …}
+votes: Doctrine\ORM\PersistentCollection {#2308 …}
+reports: Doctrine\ORM\PersistentCollection {#2307 …}
+favourites: Doctrine\ORM\PersistentCollection {#2312 …}
+notifications: Doctrine\ORM\PersistentCollection {#2322 …}
-id: 106375
-bodyTs: "'agre':1 'con':4 'credit':13 'definit':16 'dumb':9 'fan':22 'fish':18 'line':19 'marvel/x-men':21 'planet':6 'scene':14 'yeah':11"
+ranking: 0
+commentCount: 0
+upVotes: 0
+downVotes: 0
+visibility: "visible "
+apId: "https://lemmy.world/comment/5198400"
+editedAt: null
+createdAt: DateTimeImmutable @1699584935 {#2214
date: 2023-11-10 03:55:35.0 +01:00
}
+"title": 106375
}
0 => App\Entity\EntryComment {#2046}
]
-id: 11630
-titleTs: "'brie':5 'dacosta':14 'dir':11 'discuss':1 'iman':9 'larson':6 'marvel':4 'nia':13 'parri':8 'spoiler':2 'teyonah':7 'vellani':10"
-bodyTs: "'/end-audio':20 '10th':10 '1hr':12 '2023':11 '45m':13 '51':16 '59':15 'ashton':82 'benn':85 'brie':60 'captain':64 'carol':24,62 'cast':59 'credit':7 'dacosta':50,54 'danver':25,63 'dar':84 'dar-benn':83 'date':2 'director':47 'dro':89 'easter':21 'egg':22 'elissa':57 'emperor':88 'entangl':29 'forc':38 'furi':80 'gari':86 'ge':90 'get':26 'iman':70 'imdb':4 'jackson':78 'joon':94 'kamala':33,72 'karasik':58 'khan':34,73 'l':77 'larson':61 'lewi':87 'marvel':65,75 'mcdonnel':56 'megan':55 'metacrit':6 'mid':18 'mid-y':17 'monica':36,68 'ms':74 'nia':49,53 'nick':79 'nov':9 'park':91 'parri':67 'power':28 'premis':23 'princ':95 'rambeau':37,69 'releas':1 'rottentomato':5 'runtim':3 'samuel':76 'save':44 'scene':8 'seo':93 'seo-joon':92 'tba':14 'teyonah':66 'togeth':42 'univers':46 'vellani':71 'work':41 'writer':51 'yan':96 'yes':19 'zaw':81"
+cross: false
+upVotes: 0
+downVotes: 0
+ranking: 1699668042
+visibility: "visible "
+apId: "https://lemmy.world/post/8042994"
+editedAt: DateTimeImmutable @1699659346 {#1687
date: 2023-11-11 00:35:46.0 +01:00
}
+createdAt: DateTimeImmutable @1699581642 {#1680
date: 2023-11-10 03:00:42.0 +01:00
}
}
+magazine: Proxies\__CG__\App\Entity\Magazine {#1593 …}
+image: null
+parent: null
+root: null
+body: """
I don’t know where any of the positive reviews are coming from. It was awful. Not even for a MCU movie, it was a bad movie, period. Everything is so disjointed and all over the place. There’s no explanation for things that need explanations and they over-explain things that are obvious. The villain, while having some motivation, was just weak and forgettable.\n
\n
Brie Larson was in and out. Sometimes she was decent, but a lot of times felt like she was reading off cue cards. Teyonah Parris was OK, but she’s terrible at fight choreography. She kept running up and getting in position constantly and just looked off. Sam Jackson was a clown. I mean I don’t think he had a single line that wasn’t a joke. I don’t even get his characterization at all. Iman Vellani was the best thing about this film. She was a delight every time she was on screen and I love how she’s the new ‘Fury’ in recruiting the YA team. Glad to see references to the other members finally.\n
\n
The whole singing planet was just…IDK. The flerkin stuff was OK but I felt wore out its welcome, especially the end there. But the mid credits scene was interesting. Beast looked kinda weird, but he seems to be a completely CGI character and not Kelsey Grammar, despite using his voice. So I wonder if the X-Men are only in that universe. It would give an explanation why we haven’t seen any mutants up until recently.\n
\n
I’m still in as a long time Marvel fan, but wow, this movie was a mess.
"""
+lang: "en"
+isAdult: false
+favouriteCount: 18
+score: 0
+lastActive: DateTime @1699674940 {#2137
date: 2023-11-11 04:55:40.0 +01:00
}
+ip: null
+tags: null
+mentions: [
"@canthidium@lemmy.world"
]
+children: Doctrine\ORM\PersistentCollection {#2052 …}
+nested: Doctrine\ORM\PersistentCollection {#2058 …}
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+reports: Doctrine\ORM\PersistentCollection {#2041 …}
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+notifications: Doctrine\ORM\PersistentCollection {#2160 …}
-id: 106373
-bodyTs: "'aw':16 'bad':26 'beast':216 'best':148 'brie':67 'card':89 'cgi':227 'charact':228 'character':141 'choreographi':100 'clown':118 'come':12 'complet':226 'constant':109 'credit':212 'cue':88 'decent':76 'delight':156 'despit':233 'disjoint':32 'end':207 'especi':205 'even':18,138 'everi':157 'everyth':29 'explain':51 'explan':41,46,254 'fan':274 'felt':82,200 'fight':99 'film':152 'final':185 'flerkin':194 'forgett':66 'furi':171 'get':106,139 'give':252 'glad':177 'grammar':232 'haven':257 'idk':192 'iman':144 'interest':215 'jackson':115 'joke':134 'kelsey':231 'kept':102 'kinda':218 'know':4 'larson':68 'like':83 'line':129 'long':271 'look':112,217 'lot':79 'love':165 'm':266 'marvel':273 'mcu':21 'mean':120 'member':184 'men':244 'mess':281 'mid':211 'motiv':61 'movi':22,27,278 'mutant':261 'need':45 'new':170 'obvious':55 'ok':93,197 'over-explain':49 'parri':91 'period':28 'place':37 'planet':189 'posit':9,108 'read':86 'recent':264 'recruit':173 'refer':180 'review':10 'run':103 'sam':114 'scene':213 'screen':162 'see':179 'seem':222 'seen':259 'sing':188 'singl':128 'sometim':73 'still':267 'stuff':195 'team':176 'terribl':97 'teyonah':90 'thing':43,52,149 'think':124 'time':81,158,272 'univers':249 'use':234 'vellani':145 'villain':57 'voic':236 'wasn':131 'weak':64 'weird':219 'welcom':204 'whole':187 'wonder':239 'wore':201 'would':251 'wow':276 'x':243 'x-men':242 'ya':175"
+ranking: 0
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+downVotes: 0
+visibility: "visible "
+apId: "https://lemmy.world/comment/5198381"
+editedAt: null
+createdAt: DateTimeImmutable @1699584877 {#2069
date: 2023-11-10 03:54:37.0 +01:00
}
+"title": 106373
} |
|
Show voter details
|
| 52 |
DENIED
|
moderate
|
App\Entity\EntryComment {#2046
+user: App\Entity\User {#265 …}
+entry: App\Entity\Entry {#1689
+user: App\Entity\User {#265 …}
+magazine: Proxies\__CG__\App\Entity\Magazine {#1593 …}
+image: Proxies\__CG__\App\Entity\Image {#1686 …}
+domain: Proxies\__CG__\App\Entity\Domain {#1691 …}
+slug: "DISCUSSION-SPOILERS-THE-MARVELS-Brie-Larson-Teyonah-Parris-Iman-Vellani"
+title: "[DISCUSSION] [SPOILERS] - THE MARVELS - Brie Larson, Teyonah Parris, Iman Vellani - Dir. by Nia DaCosta"
+url: "https://media.wdwnt.com/2023/06/the-marvels-poster-cropped.jpg"
+body: """
| RELEASE DATE | RUNTIME | IMDB | ROTTENTOMATOES | METACRITIC | CREDITS SCENES? |\n
|---|---|---|---|---|---|\n
| Nov 10th, 2023 | 1hr 45m | TBA | 59% | 51 | Mid-Yes/End-Audio Easter Egg |\n
\n
Premise:\n
\n
```\n
\n
<span style="color:#323232;">Carol Danvers gets her powers entangled with those of Kamala Khan and Monica Rambeau, forcing them to work together to save the universe.\n
</span>\n
```\n
\n
Director(s):\n
\n
```\n
\n
<span style="color:#323232;">Nia DaCosta\n
</span>\n
```\n
\n
Writer(s):\n
\n
```\n
\n
<span style="color:#323232;">Nia DaCosta, Megan McDonnell, Elissa Karasik\n
</span>\n
```\n
\n
| CAST | | |\n
|---|---|---|\n
| Brie Larson | … | Carol Danvers / Captain Marvel |\n
| Teyonah Parris | … | Monica Rambeau |\n
| Iman Vellani | … | Kamala Khan / Ms. Marvel |\n
| Samuel L. Jackson | … | Nick Fury |\n
| Zawe Ashton | … | Dar-Benn |\n
| Gary Lewis | … | Emperor Dro’ge |\n
| Park Seo-joon | … | Prince Yan |
"""
+type: "image"
+lang: "en"
+isOc: false
+hasEmbed: true
+commentCount: 17
+favouriteCount: 41
+score: 0
+isAdult: false
+sticky: false
+lastActive: DateTime @1700168531 {#1683
date: 2023-11-16 22:02:11.0 +01:00
}
+ip: null
+adaAmount: 0
+tags: null
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+comments: Doctrine\ORM\PersistentCollection {#1692 …}
+votes: Doctrine\ORM\PersistentCollection {#1705 …}
+reports: Doctrine\ORM\PersistentCollection {#1616 …}
+favourites: Doctrine\ORM\PersistentCollection {#1598 …}
+notifications: Doctrine\ORM\PersistentCollection {#1629 …}
+badges: Doctrine\ORM\PersistentCollection {#1626 …}
+children: [
1 => App\Entity\EntryComment {#2213
+user: App\Entity\User {#265 …}
+entry: App\Entity\Entry {#1689}
+magazine: Proxies\__CG__\App\Entity\Magazine {#1593 …}
+image: null
+parent: Proxies\__CG__\App\Entity\EntryComment {#2318 …}
+root: Proxies\__CG__\App\Entity\EntryComment {#2318 …}
+body: "Agreed on the cons. That planet was just dumb. And yeah that credits scene was definitely a fishing line to Marvel/X-Men fans."
+lang: "en"
+isAdult: false
+favouriteCount: 2
+score: 0
+lastActive: DateTime @1699584935 {#2113
date: 2023-11-10 03:55:35.0 +01:00
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0 => App\Entity\EntryComment {#2046}
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date: 2023-11-11 00:35:46.0 +01:00
}
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date: 2023-11-10 03:00:42.0 +01:00
}
}
+magazine: Proxies\__CG__\App\Entity\Magazine {#1593 …}
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I don’t know where any of the positive reviews are coming from. It was awful. Not even for a MCU movie, it was a bad movie, period. Everything is so disjointed and all over the place. There’s no explanation for things that need explanations and they over-explain things that are obvious. The villain, while having some motivation, was just weak and forgettable.\n
\n
Brie Larson was in and out. Sometimes she was decent, but a lot of times felt like she was reading off cue cards. Teyonah Parris was OK, but she’s terrible at fight choreography. She kept running up and getting in position constantly and just looked off. Sam Jackson was a clown. I mean I don’t think he had a single line that wasn’t a joke. I don’t even get his characterization at all. Iman Vellani was the best thing about this film. She was a delight every time she was on screen and I love how she’s the new ‘Fury’ in recruiting the YA team. Glad to see references to the other members finally.\n
\n
The whole singing planet was just…IDK. The flerkin stuff was OK but I felt wore out its welcome, especially the end there. But the mid credits scene was interesting. Beast looked kinda weird, but he seems to be a completely CGI character and not Kelsey Grammar, despite using his voice. So I wonder if the X-Men are only in that universe. It would give an explanation why we haven’t seen any mutants up until recently.\n
\n
I’m still in as a long time Marvel fan, but wow, this movie was a mess.
"""
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+createdAt: DateTimeImmutable @1699584877 {#2069
date: 2023-11-10 03:54:37.0 +01:00
}
+"title": 106373
} |
|
Show voter details
|
| 53 |
DENIED
|
ROLE_USER
|
null |
|
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| 54 |
DENIED
|
moderate
|
App\Entity\Entry {#2363
+user: App\Entity\User {#265 …}
+magazine: Proxies\__CG__\App\Entity\Magazine {#1719 …}
+image: Proxies\__CG__\App\Entity\Image {#2370 …}
+domain: Proxies\__CG__\App\Entity\Domain {#2377 …}
+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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date: 2023-11-14 23:03:07.0 +01:00
}
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date: 2023-11-13 01:15:59.0 +01:00
}
} |
|
Show voter details
|
| 55 |
DENIED
|
edit
|
App\Entity\Entry {#2363
+user: App\Entity\User {#265 …}
+magazine: Proxies\__CG__\App\Entity\Magazine {#1719 …}
+image: Proxies\__CG__\App\Entity\Image {#2370 …}
+domain: Proxies\__CG__\App\Entity\Domain {#2377 …}
+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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+editedAt: DateTimeImmutable @1699999387 {#2471
date: 2023-11-14 23:03:07.0 +01:00
}
+createdAt: DateTimeImmutable @1699834559 {#2371
date: 2023-11-13 01:15:59.0 +01:00
}
} |
|
Show voter details
|
| 56 |
DENIED
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moderate
|
App\Entity\Entry {#2363
+user: App\Entity\User {#265 …}
+magazine: Proxies\__CG__\App\Entity\Magazine {#1719 …}
+image: Proxies\__CG__\App\Entity\Image {#2370 …}
+domain: Proxies\__CG__\App\Entity\Domain {#2377 …}
+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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date: 2023-11-21 17:19:31.0 +01:00
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+editedAt: DateTimeImmutable @1699999387 {#2471
date: 2023-11-14 23:03:07.0 +01:00
}
+createdAt: DateTimeImmutable @1699834559 {#2371
date: 2023-11-13 01:15:59.0 +01:00
}
} |
|
Show voter details
|
| 57 |
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|
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|
null |
|
Show voter details
|
| 58 |
DENIED
|
moderate
|
App\Entity\Entry {#1724
+user: App\Entity\User {#265 …}
+magazine: Proxies\__CG__\App\Entity\Magazine {#1719 …}
+image: Proxies\__CG__\App\Entity\Image {#1715 …}
+domain: Proxies\__CG__\App\Entity\Domain {#1714 …}
+slug: "RECIPE-Deviled-Egg-Potato-Salad"
+title: "[RECIPE] Deviled Egg Potato Salad"
+url: "https://lemmy.world/pictrs/image/1037a251-5310-487c-925a-9f11b0cdbbe6.jpeg"
+body: """
Ingredients\n
\n
```\n
\n
<span style="color:#323232;">3 pounds russet potatoes\n
</span><span style="color:#323232;">10 hard boiled eggs peeled and chopped\n
</span><span style="color:#323232;">2 cups mayonnaise\n
</span><span style="color:#323232;">1/2 cup pickle relish or chop whole pickles if you like\n
</span><span style="color:#323232;">4 tablespoon yellow mustard\n
</span><span style="color:#323232;">3 tablespoons fresh chopped dill\n
</span><span style="color:#323232;">2 teaspoon paprika\n
</span><span style="color:#323232;">Salt and pepper to taste\n
</span><span style="color:#323232;">Optional: 1 can sliced black olives (I like olives in my potato salad, but this is not necessary at all)\n
</span>\n
```\n
\n
Directions\n
\n
```\n
\n
<span style="color:#323232;">Cut the potatoes into 1/2" cubes and place them in a large stockpot (I leave the skins on for a little texture). Fill the pot with cold water until the potatoes are completely covered by 1 inch of water. Set the pot over high heat and bring to a boil. Once boiling, add 1 tablespoon of salt and cook the potatoes for 13 to 15 minutes, until fork tender. \n
</span><span style="color:#323232;">\n
</span><span style="color:#323232;">Meanwhile, chop the hard boiled eggs, pickles if you are not using pre-made relish, and dill\n
</span><span style="color:#323232;">\n
</span><span style="color:#323232;">Set out a large mixing bowl. Combine the mayonnaise, pickles/relish, mustard, dill, and paprika in the bowl. Mix until smooth.\n
</span><span style="color:#323232;">\n
</span><span style="color:#323232;">Once the potatoes are fork tender, drain off the water. It’s OK if the potatoes are soft and crumbly, this will add the texture of the potato salad. Place the warm potato chunks into the dressing, followed by the chopped hard-boiled eggs. Gently fold the potato salad together. You can also mash some of the potatoes if you like. I mash about half of it. Then taste and salt and pepper as needed.\n
</span><span style="color:#323232;">\n
</span><span style="color:#323232;">Cover the potato salad and refrigerate for at least 4 hours.\n
</span>\n
```
"""
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1 => App\Entity\EntryComment {#2225
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+image: null
+parent: Proxies\__CG__\App\Entity\EntryComment {#2319 …}
+root: Proxies\__CG__\App\Entity\EntryComment {#2319 …}
+body: "It basically tastes like deviled eggs for the most part, but you get the texture of potatoes, both mashed and chunks, as well."
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date: 2023-11-10 19:06:04.0 +01:00
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"@canthidium@lemmy.world"
"@ShunkW@lemmy.world"
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+createdAt: DateTimeImmutable @1699639564 {#2230
date: 2023-11-10 19:06:04.0 +01:00
}
+"title": 108509
}
0 => App\Entity\EntryComment {#2302
+user: App\Entity\User {#265 …}
+entry: App\Entity\Entry {#1724}
+magazine: Proxies\__CG__\App\Entity\Magazine {#1719 …}
+image: null
+parent: Proxies\__CG__\App\Entity\EntryComment {#2301 …}
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date: 2023-11-10 19:05:13.0 +01:00
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"@canthidium@lemmy.world"
"@EvacuateSoul@lemmy.world"
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date: 2023-11-11 05:19:38.0 +01:00
}
+createdAt: DateTimeImmutable @1699599764 {#1729
date: 2023-11-10 08:02:44.0 +01:00
}
} |
|
Show voter details
|
| 59 |
DENIED
|
edit
|
App\Entity\Entry {#1724
+user: App\Entity\User {#265 …}
+magazine: Proxies\__CG__\App\Entity\Magazine {#1719 …}
+image: Proxies\__CG__\App\Entity\Image {#1715 …}
+domain: Proxies\__CG__\App\Entity\Domain {#1714 …}
+slug: "RECIPE-Deviled-Egg-Potato-Salad"
+title: "[RECIPE] Deviled Egg Potato Salad"
+url: "https://lemmy.world/pictrs/image/1037a251-5310-487c-925a-9f11b0cdbbe6.jpeg"
+body: """
Ingredients\n
\n
```\n
\n
<span style="color:#323232;">3 pounds russet potatoes\n
</span><span style="color:#323232;">10 hard boiled eggs peeled and chopped\n
</span><span style="color:#323232;">2 cups mayonnaise\n
</span><span style="color:#323232;">1/2 cup pickle relish or chop whole pickles if you like\n
</span><span style="color:#323232;">4 tablespoon yellow mustard\n
</span><span style="color:#323232;">3 tablespoons fresh chopped dill\n
</span><span style="color:#323232;">2 teaspoon paprika\n
</span><span style="color:#323232;">Salt and pepper to taste\n
</span><span style="color:#323232;">Optional: 1 can sliced black olives (I like olives in my potato salad, but this is not necessary at all)\n
</span>\n
```\n
\n
Directions\n
\n
```\n
\n
<span style="color:#323232;">Cut the potatoes into 1/2" cubes and place them in a large stockpot (I leave the skins on for a little texture). Fill the pot with cold water until the potatoes are completely covered by 1 inch of water. Set the pot over high heat and bring to a boil. Once boiling, add 1 tablespoon of salt and cook the potatoes for 13 to 15 minutes, until fork tender. \n
</span><span style="color:#323232;">\n
</span><span style="color:#323232;">Meanwhile, chop the hard boiled eggs, pickles if you are not using pre-made relish, and dill\n
</span><span style="color:#323232;">\n
</span><span style="color:#323232;">Set out a large mixing bowl. Combine the mayonnaise, pickles/relish, mustard, dill, and paprika in the bowl. Mix until smooth.\n
</span><span style="color:#323232;">\n
</span><span style="color:#323232;">Once the potatoes are fork tender, drain off the water. It’s OK if the potatoes are soft and crumbly, this will add the texture of the potato salad. Place the warm potato chunks into the dressing, followed by the chopped hard-boiled eggs. Gently fold the potato salad together. You can also mash some of the potatoes if you like. I mash about half of it. Then taste and salt and pepper as needed.\n
</span><span style="color:#323232;">\n
</span><span style="color:#323232;">Cover the potato salad and refrigerate for at least 4 hours.\n
</span>\n
```
"""
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1 => App\Entity\EntryComment {#2225
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+image: null
+parent: Proxies\__CG__\App\Entity\EntryComment {#2319 …}
+root: Proxies\__CG__\App\Entity\EntryComment {#2319 …}
+body: "It basically tastes like deviled eggs for the most part, but you get the texture of potatoes, both mashed and chunks, as well."
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"@canthidium@lemmy.world"
"@ShunkW@lemmy.world"
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date: 2023-11-10 19:06:04.0 +01:00
}
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}
0 => App\Entity\EntryComment {#2302
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]
-id: 11679
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date: 2023-11-11 05:19:38.0 +01:00
}
+createdAt: DateTimeImmutable @1699599764 {#1729
date: 2023-11-10 08:02:44.0 +01:00
}
} |
|
Show voter details
|
| 60 |
DENIED
|
moderate
|
App\Entity\Entry {#1724
+user: App\Entity\User {#265 …}
+magazine: Proxies\__CG__\App\Entity\Magazine {#1719 …}
+image: Proxies\__CG__\App\Entity\Image {#1715 …}
+domain: Proxies\__CG__\App\Entity\Domain {#1714 …}
+slug: "RECIPE-Deviled-Egg-Potato-Salad"
+title: "[RECIPE] Deviled Egg Potato Salad"
+url: "https://lemmy.world/pictrs/image/1037a251-5310-487c-925a-9f11b0cdbbe6.jpeg"
+body: """
Ingredients\n
\n
```\n
\n
<span style="color:#323232;">3 pounds russet potatoes\n
</span><span style="color:#323232;">10 hard boiled eggs peeled and chopped\n
</span><span style="color:#323232;">2 cups mayonnaise\n
</span><span style="color:#323232;">1/2 cup pickle relish or chop whole pickles if you like\n
</span><span style="color:#323232;">4 tablespoon yellow mustard\n
</span><span style="color:#323232;">3 tablespoons fresh chopped dill\n
</span><span style="color:#323232;">2 teaspoon paprika\n
</span><span style="color:#323232;">Salt and pepper to taste\n
</span><span style="color:#323232;">Optional: 1 can sliced black olives (I like olives in my potato salad, but this is not necessary at all)\n
</span>\n
```\n
\n
Directions\n
\n
```\n
\n
<span style="color:#323232;">Cut the potatoes into 1/2" cubes and place them in a large stockpot (I leave the skins on for a little texture). Fill the pot with cold water until the potatoes are completely covered by 1 inch of water. Set the pot over high heat and bring to a boil. Once boiling, add 1 tablespoon of salt and cook the potatoes for 13 to 15 minutes, until fork tender. \n
</span><span style="color:#323232;">\n
</span><span style="color:#323232;">Meanwhile, chop the hard boiled eggs, pickles if you are not using pre-made relish, and dill\n
</span><span style="color:#323232;">\n
</span><span style="color:#323232;">Set out a large mixing bowl. Combine the mayonnaise, pickles/relish, mustard, dill, and paprika in the bowl. Mix until smooth.\n
</span><span style="color:#323232;">\n
</span><span style="color:#323232;">Once the potatoes are fork tender, drain off the water. It’s OK if the potatoes are soft and crumbly, this will add the texture of the potato salad. Place the warm potato chunks into the dressing, followed by the chopped hard-boiled eggs. Gently fold the potato salad together. You can also mash some of the potatoes if you like. I mash about half of it. Then taste and salt and pepper as needed.\n
</span><span style="color:#323232;">\n
</span><span style="color:#323232;">Cover the potato salad and refrigerate for at least 4 hours.\n
</span>\n
```
"""
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date: 2023-11-10 19:06:04.0 +01:00
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1 => App\Entity\EntryComment {#2225
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+image: null
+parent: Proxies\__CG__\App\Entity\EntryComment {#2319 …}
+root: Proxies\__CG__\App\Entity\EntryComment {#2319 …}
+body: "It basically tastes like deviled eggs for the most part, but you get the texture of potatoes, both mashed and chunks, as well."
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"@canthidium@lemmy.world"
"@ShunkW@lemmy.world"
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date: 2023-11-10 19:06:04.0 +01:00
}
+"title": 108509
}
0 => App\Entity\EntryComment {#2302
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+entry: App\Entity\Entry {#1724}
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"@EvacuateSoul@lemmy.world"
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date: 2023-11-10 08:02:44.0 +01:00
}
} |
|
Show voter details
|
| 61 |
DENIED
|
ROLE_USER
|
null |
|
Show voter details
|
| 62 |
DENIED
|
moderate
|
App\Entity\EntryComment {#2225
+user: App\Entity\User {#265 …}
+entry: App\Entity\Entry {#1724
+user: App\Entity\User {#265 …}
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+slug: "RECIPE-Deviled-Egg-Potato-Salad"
+title: "[RECIPE] Deviled Egg Potato Salad"
+url: "https://lemmy.world/pictrs/image/1037a251-5310-487c-925a-9f11b0cdbbe6.jpeg"
+body: """
Ingredients\n
\n
```\n
\n
<span style="color:#323232;">3 pounds russet potatoes\n
</span><span style="color:#323232;">10 hard boiled eggs peeled and chopped\n
</span><span style="color:#323232;">2 cups mayonnaise\n
</span><span style="color:#323232;">1/2 cup pickle relish or chop whole pickles if you like\n
</span><span style="color:#323232;">4 tablespoon yellow mustard\n
</span><span style="color:#323232;">3 tablespoons fresh chopped dill\n
</span><span style="color:#323232;">2 teaspoon paprika\n
</span><span style="color:#323232;">Salt and pepper to taste\n
</span><span style="color:#323232;">Optional: 1 can sliced black olives (I like olives in my potato salad, but this is not necessary at all)\n
</span>\n
```\n
\n
Directions\n
\n
```\n
\n
<span style="color:#323232;">Cut the potatoes into 1/2" cubes and place them in a large stockpot (I leave the skins on for a little texture). Fill the pot with cold water until the potatoes are completely covered by 1 inch of water. Set the pot over high heat and bring to a boil. Once boiling, add 1 tablespoon of salt and cook the potatoes for 13 to 15 minutes, until fork tender. \n
</span><span style="color:#323232;">\n
</span><span style="color:#323232;">Meanwhile, chop the hard boiled eggs, pickles if you are not using pre-made relish, and dill\n
</span><span style="color:#323232;">\n
</span><span style="color:#323232;">Set out a large mixing bowl. Combine the mayonnaise, pickles/relish, mustard, dill, and paprika in the bowl. Mix until smooth.\n
</span><span style="color:#323232;">\n
</span><span style="color:#323232;">Once the potatoes are fork tender, drain off the water. It’s OK if the potatoes are soft and crumbly, this will add the texture of the potato salad. Place the warm potato chunks into the dressing, followed by the chopped hard-boiled eggs. Gently fold the potato salad together. You can also mash some of the potatoes if you like. I mash about half of it. Then taste and salt and pepper as needed.\n
</span><span style="color:#323232;">\n
</span><span style="color:#323232;">Cover the potato salad and refrigerate for at least 4 hours.\n
</span>\n
```
"""
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date: 2023-11-10 19:05:13.0 +01:00
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date: 2023-11-11 05:19:38.0 +01:00
}
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date: 2023-11-10 08:02:44.0 +01:00
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}
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"@ShunkW@lemmy.world"
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date: 2023-11-10 19:06:04.0 +01:00
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+"title": 108509
} |
|
Show voter details
|
| 63 |
DENIED
|
edit
|
App\Entity\EntryComment {#2225
+user: App\Entity\User {#265 …}
+entry: App\Entity\Entry {#1724
+user: App\Entity\User {#265 …}
+magazine: Proxies\__CG__\App\Entity\Magazine {#1719 …}
+image: Proxies\__CG__\App\Entity\Image {#1715 …}
+domain: Proxies\__CG__\App\Entity\Domain {#1714 …}
+slug: "RECIPE-Deviled-Egg-Potato-Salad"
+title: "[RECIPE] Deviled Egg Potato Salad"
+url: "https://lemmy.world/pictrs/image/1037a251-5310-487c-925a-9f11b0cdbbe6.jpeg"
+body: """
Ingredients\n
\n
```\n
\n
<span style="color:#323232;">3 pounds russet potatoes\n
</span><span style="color:#323232;">10 hard boiled eggs peeled and chopped\n
</span><span style="color:#323232;">2 cups mayonnaise\n
</span><span style="color:#323232;">1/2 cup pickle relish or chop whole pickles if you like\n
</span><span style="color:#323232;">4 tablespoon yellow mustard\n
</span><span style="color:#323232;">3 tablespoons fresh chopped dill\n
</span><span style="color:#323232;">2 teaspoon paprika\n
</span><span style="color:#323232;">Salt and pepper to taste\n
</span><span style="color:#323232;">Optional: 1 can sliced black olives (I like olives in my potato salad, but this is not necessary at all)\n
</span>\n
```\n
\n
Directions\n
\n
```\n
\n
<span style="color:#323232;">Cut the potatoes into 1/2" cubes and place them in a large stockpot (I leave the skins on for a little texture). Fill the pot with cold water until the potatoes are completely covered by 1 inch of water. Set the pot over high heat and bring to a boil. Once boiling, add 1 tablespoon of salt and cook the potatoes for 13 to 15 minutes, until fork tender. \n
</span><span style="color:#323232;">\n
</span><span style="color:#323232;">Meanwhile, chop the hard boiled eggs, pickles if you are not using pre-made relish, and dill\n
</span><span style="color:#323232;">\n
</span><span style="color:#323232;">Set out a large mixing bowl. Combine the mayonnaise, pickles/relish, mustard, dill, and paprika in the bowl. Mix until smooth.\n
</span><span style="color:#323232;">\n
</span><span style="color:#323232;">Once the potatoes are fork tender, drain off the water. It’s OK if the potatoes are soft and crumbly, this will add the texture of the potato salad. Place the warm potato chunks into the dressing, followed by the chopped hard-boiled eggs. Gently fold the potato salad together. You can also mash some of the potatoes if you like. I mash about half of it. Then taste and salt and pepper as needed.\n
</span><span style="color:#323232;">\n
</span><span style="color:#323232;">Cover the potato salad and refrigerate for at least 4 hours.\n
</span>\n
```
"""
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date: 2023-11-10 19:06:04.0 +01:00
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1 => App\Entity\EntryComment {#2225}
0 => App\Entity\EntryComment {#2302
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+image: null
+parent: Proxies\__CG__\App\Entity\EntryComment {#2301 …}
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"@canthidium@lemmy.world"
"@EvacuateSoul@lemmy.world"
]
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-id: 108504
-bodyTs: "'add':12 'alway':4 'bowl':9 'littl':14 'oh':1 'paprika':16 'pepper':18 'scoop':5 'top':20 'yes':2"
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date: 2023-11-10 19:05:13.0 +01:00
}
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}
]
-id: 11679
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date: 2023-11-11 05:19:38.0 +01:00
}
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date: 2023-11-10 08:02:44.0 +01:00
}
}
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date: 2023-11-10 19:06:04.0 +01:00
}
+"title": 108509
} |
|
Show voter details
|
| 64 |
DENIED
|
moderate
|
App\Entity\EntryComment {#2225
+user: App\Entity\User {#265 …}
+entry: App\Entity\Entry {#1724
+user: App\Entity\User {#265 …}
+magazine: Proxies\__CG__\App\Entity\Magazine {#1719 …}
+image: Proxies\__CG__\App\Entity\Image {#1715 …}
+domain: Proxies\__CG__\App\Entity\Domain {#1714 …}
+slug: "RECIPE-Deviled-Egg-Potato-Salad"
+title: "[RECIPE] Deviled Egg Potato Salad"
+url: "https://lemmy.world/pictrs/image/1037a251-5310-487c-925a-9f11b0cdbbe6.jpeg"
+body: """
Ingredients\n
\n
```\n
\n
<span style="color:#323232;">3 pounds russet potatoes\n
</span><span style="color:#323232;">10 hard boiled eggs peeled and chopped\n
</span><span style="color:#323232;">2 cups mayonnaise\n
</span><span style="color:#323232;">1/2 cup pickle relish or chop whole pickles if you like\n
</span><span style="color:#323232;">4 tablespoon yellow mustard\n
</span><span style="color:#323232;">3 tablespoons fresh chopped dill\n
</span><span style="color:#323232;">2 teaspoon paprika\n
</span><span style="color:#323232;">Salt and pepper to taste\n
</span><span style="color:#323232;">Optional: 1 can sliced black olives (I like olives in my potato salad, but this is not necessary at all)\n
</span>\n
```\n
\n
Directions\n
\n
```\n
\n
<span style="color:#323232;">Cut the potatoes into 1/2" cubes and place them in a large stockpot (I leave the skins on for a little texture). Fill the pot with cold water until the potatoes are completely covered by 1 inch of water. Set the pot over high heat and bring to a boil. Once boiling, add 1 tablespoon of salt and cook the potatoes for 13 to 15 minutes, until fork tender. \n
</span><span style="color:#323232;">\n
</span><span style="color:#323232;">Meanwhile, chop the hard boiled eggs, pickles if you are not using pre-made relish, and dill\n
</span><span style="color:#323232;">\n
</span><span style="color:#323232;">Set out a large mixing bowl. Combine the mayonnaise, pickles/relish, mustard, dill, and paprika in the bowl. Mix until smooth.\n
</span><span style="color:#323232;">\n
</span><span style="color:#323232;">Once the potatoes are fork tender, drain off the water. It’s OK if the potatoes are soft and crumbly, this will add the texture of the potato salad. Place the warm potato chunks into the dressing, followed by the chopped hard-boiled eggs. Gently fold the potato salad together. You can also mash some of the potatoes if you like. I mash about half of it. Then taste and salt and pepper as needed.\n
</span><span style="color:#323232;">\n
</span><span style="color:#323232;">Cover the potato salad and refrigerate for at least 4 hours.\n
</span>\n
```
"""
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"@EvacuateSoul@lemmy.world"
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}
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date: 2023-11-10 08:02:44.0 +01:00
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+"title": 108509
} |
|
Show voter details
|
| 65 |
DENIED
|
ROLE_USER
|
null |
|
Show voter details
|
| 66 |
DENIED
|
moderate
|
App\Entity\EntryComment {#2302
+user: App\Entity\User {#265 …}
+entry: App\Entity\Entry {#1724
+user: App\Entity\User {#265 …}
+magazine: Proxies\__CG__\App\Entity\Magazine {#1719 …}
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+slug: "RECIPE-Deviled-Egg-Potato-Salad"
+title: "[RECIPE] Deviled Egg Potato Salad"
+url: "https://lemmy.world/pictrs/image/1037a251-5310-487c-925a-9f11b0cdbbe6.jpeg"
+body: """
Ingredients\n
\n
```\n
\n
<span style="color:#323232;">3 pounds russet potatoes\n
</span><span style="color:#323232;">10 hard boiled eggs peeled and chopped\n
</span><span style="color:#323232;">2 cups mayonnaise\n
</span><span style="color:#323232;">1/2 cup pickle relish or chop whole pickles if you like\n
</span><span style="color:#323232;">4 tablespoon yellow mustard\n
</span><span style="color:#323232;">3 tablespoons fresh chopped dill\n
</span><span style="color:#323232;">2 teaspoon paprika\n
</span><span style="color:#323232;">Salt and pepper to taste\n
</span><span style="color:#323232;">Optional: 1 can sliced black olives (I like olives in my potato salad, but this is not necessary at all)\n
</span>\n
```\n
\n
Directions\n
\n
```\n
\n
<span style="color:#323232;">Cut the potatoes into 1/2" cubes and place them in a large stockpot (I leave the skins on for a little texture). Fill the pot with cold water until the potatoes are completely covered by 1 inch of water. Set the pot over high heat and bring to a boil. Once boiling, add 1 tablespoon of salt and cook the potatoes for 13 to 15 minutes, until fork tender. \n
</span><span style="color:#323232;">\n
</span><span style="color:#323232;">Meanwhile, chop the hard boiled eggs, pickles if you are not using pre-made relish, and dill\n
</span><span style="color:#323232;">\n
</span><span style="color:#323232;">Set out a large mixing bowl. Combine the mayonnaise, pickles/relish, mustard, dill, and paprika in the bowl. Mix until smooth.\n
</span><span style="color:#323232;">\n
</span><span style="color:#323232;">Once the potatoes are fork tender, drain off the water. It’s OK if the potatoes are soft and crumbly, this will add the texture of the potato salad. Place the warm potato chunks into the dressing, followed by the chopped hard-boiled eggs. Gently fold the potato salad together. You can also mash some of the potatoes if you like. I mash about half of it. Then taste and salt and pepper as needed.\n
</span><span style="color:#323232;">\n
</span><span style="color:#323232;">Cover the potato salad and refrigerate for at least 4 hours.\n
</span>\n
```
"""
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+createdAt: DateTimeImmutable @1699639564 {#2230
date: 2023-11-10 19:06:04.0 +01:00
}
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}
0 => App\Entity\EntryComment {#2302}
]
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date: 2023-11-11 05:19:38.0 +01:00
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date: 2023-11-10 08:02:44.0 +01:00
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date: 2023-11-10 19:05:13.0 +01:00
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+"title": 108504
} |
|
Show voter details
|
| 67 |
DENIED
|
edit
|
App\Entity\EntryComment {#2302
+user: App\Entity\User {#265 …}
+entry: App\Entity\Entry {#1724
+user: App\Entity\User {#265 …}
+magazine: Proxies\__CG__\App\Entity\Magazine {#1719 …}
+image: Proxies\__CG__\App\Entity\Image {#1715 …}
+domain: Proxies\__CG__\App\Entity\Domain {#1714 …}
+slug: "RECIPE-Deviled-Egg-Potato-Salad"
+title: "[RECIPE] Deviled Egg Potato Salad"
+url: "https://lemmy.world/pictrs/image/1037a251-5310-487c-925a-9f11b0cdbbe6.jpeg"
+body: """
Ingredients\n
\n
```\n
\n
<span style="color:#323232;">3 pounds russet potatoes\n
</span><span style="color:#323232;">10 hard boiled eggs peeled and chopped\n
</span><span style="color:#323232;">2 cups mayonnaise\n
</span><span style="color:#323232;">1/2 cup pickle relish or chop whole pickles if you like\n
</span><span style="color:#323232;">4 tablespoon yellow mustard\n
</span><span style="color:#323232;">3 tablespoons fresh chopped dill\n
</span><span style="color:#323232;">2 teaspoon paprika\n
</span><span style="color:#323232;">Salt and pepper to taste\n
</span><span style="color:#323232;">Optional: 1 can sliced black olives (I like olives in my potato salad, but this is not necessary at all)\n
</span>\n
```\n
\n
Directions\n
\n
```\n
\n
<span style="color:#323232;">Cut the potatoes into 1/2" cubes and place them in a large stockpot (I leave the skins on for a little texture). Fill the pot with cold water until the potatoes are completely covered by 1 inch of water. Set the pot over high heat and bring to a boil. Once boiling, add 1 tablespoon of salt and cook the potatoes for 13 to 15 minutes, until fork tender. \n
</span><span style="color:#323232;">\n
</span><span style="color:#323232;">Meanwhile, chop the hard boiled eggs, pickles if you are not using pre-made relish, and dill\n
</span><span style="color:#323232;">\n
</span><span style="color:#323232;">Set out a large mixing bowl. Combine the mayonnaise, pickles/relish, mustard, dill, and paprika in the bowl. Mix until smooth.\n
</span><span style="color:#323232;">\n
</span><span style="color:#323232;">Once the potatoes are fork tender, drain off the water. It’s OK if the potatoes are soft and crumbly, this will add the texture of the potato salad. Place the warm potato chunks into the dressing, followed by the chopped hard-boiled eggs. Gently fold the potato salad together. You can also mash some of the potatoes if you like. I mash about half of it. Then taste and salt and pepper as needed.\n
</span><span style="color:#323232;">\n
</span><span style="color:#323232;">Cover the potato salad and refrigerate for at least 4 hours.\n
</span>\n
```
"""
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date: 2023-11-10 19:06:04.0 +01:00
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1 => App\Entity\EntryComment {#2225
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+image: null
+parent: Proxies\__CG__\App\Entity\EntryComment {#2319 …}
+root: Proxies\__CG__\App\Entity\EntryComment {#2319 …}
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"@canthidium@lemmy.world"
"@ShunkW@lemmy.world"
]
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date: 2023-11-10 19:06:04.0 +01:00
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}
0 => App\Entity\EntryComment {#2302}
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date: 2023-11-10 08:02:44.0 +01:00
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+createdAt: DateTimeImmutable @1699639513 {#2297
date: 2023-11-10 19:05:13.0 +01:00
}
+"title": 108504
} |
|
Show voter details
|
| 68 |
DENIED
|
moderate
|
App\Entity\EntryComment {#2302
+user: App\Entity\User {#265 …}
+entry: App\Entity\Entry {#1724
+user: App\Entity\User {#265 …}
+magazine: Proxies\__CG__\App\Entity\Magazine {#1719 …}
+image: Proxies\__CG__\App\Entity\Image {#1715 …}
+domain: Proxies\__CG__\App\Entity\Domain {#1714 …}
+slug: "RECIPE-Deviled-Egg-Potato-Salad"
+title: "[RECIPE] Deviled Egg Potato Salad"
+url: "https://lemmy.world/pictrs/image/1037a251-5310-487c-925a-9f11b0cdbbe6.jpeg"
+body: """
Ingredients\n
\n
```\n
\n
<span style="color:#323232;">3 pounds russet potatoes\n
</span><span style="color:#323232;">10 hard boiled eggs peeled and chopped\n
</span><span style="color:#323232;">2 cups mayonnaise\n
</span><span style="color:#323232;">1/2 cup pickle relish or chop whole pickles if you like\n
</span><span style="color:#323232;">4 tablespoon yellow mustard\n
</span><span style="color:#323232;">3 tablespoons fresh chopped dill\n
</span><span style="color:#323232;">2 teaspoon paprika\n
</span><span style="color:#323232;">Salt and pepper to taste\n
</span><span style="color:#323232;">Optional: 1 can sliced black olives (I like olives in my potato salad, but this is not necessary at all)\n
</span>\n
```\n
\n
Directions\n
\n
```\n
\n
<span style="color:#323232;">Cut the potatoes into 1/2" cubes and place them in a large stockpot (I leave the skins on for a little texture). Fill the pot with cold water until the potatoes are completely covered by 1 inch of water. Set the pot over high heat and bring to a boil. Once boiling, add 1 tablespoon of salt and cook the potatoes for 13 to 15 minutes, until fork tender. \n
</span><span style="color:#323232;">\n
</span><span style="color:#323232;">Meanwhile, chop the hard boiled eggs, pickles if you are not using pre-made relish, and dill\n
</span><span style="color:#323232;">\n
</span><span style="color:#323232;">Set out a large mixing bowl. Combine the mayonnaise, pickles/relish, mustard, dill, and paprika in the bowl. Mix until smooth.\n
</span><span style="color:#323232;">\n
</span><span style="color:#323232;">Once the potatoes are fork tender, drain off the water. It’s OK if the potatoes are soft and crumbly, this will add the texture of the potato salad. Place the warm potato chunks into the dressing, followed by the chopped hard-boiled eggs. Gently fold the potato salad together. You can also mash some of the potatoes if you like. I mash about half of it. Then taste and salt and pepper as needed.\n
</span><span style="color:#323232;">\n
</span><span style="color:#323232;">Cover the potato salad and refrigerate for at least 4 hours.\n
</span>\n
```
"""
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App\Entity\Entry {#2422
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App\Entity\Entry {#1910
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App\Entity\Entry {#1910
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App\Entity\Entry {#1910
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App\Entity\Entry {#1562
+user: App\Entity\User {#265 …}
+magazine: Proxies\__CG__\App\Entity\Magazine {#1593 …}
+image: Proxies\__CG__\App\Entity\Image {#1554 …}
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+slug: "DISCUSSION-SPOILERS-MANODROME-Jesse-Eisenberg-Adrien-Brody-Odessa-Young-Dir"
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+url: "https://ntvb.tmsimg.com/assets/p25397375_v_h8_ab.jpg"
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| RELEASE DATE | RUNTIME | IMDB | ROTTENTOMATOES | METACRITIC |\n
|---|---|---|---|---|\n
| Nov 10th, 2023 | 1hr 35m | 5.5 | 56% | 53 |\n
\n
Premise:\n
\n
```\n
\n
<span style="color:#323232;">Conflicted about his girlfriend's pregnancy, Ralphie's life spirals out of control when he meets a mysterious family of men.\n
</span>\n
```\n
\n
Director(s):\n
\n
```\n
\n
<span style="color:#323232;">John Trengove\n
</span>\n
```\n
\n
Writer(s):\n
\n
```\n
\n
<span style="color:#323232;">John Trengove\n
</span>\n
```\n
\n
| CAST | | |\n
|---|---|---|\n
| Jesse Eisenberg | … | Ralphie |\n
| Adrien Brody | … | Dad Dan |\n
| Odessa Young | … | Sal |\n
| Sallieu Sesay | … | Ahmet |\n
| Philip Ettinger | … | Jason |\n
| Ethan Suplee | … | Dad Leo |
"""
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App\Entity\Entry {#1562
+user: App\Entity\User {#265 …}
+magazine: Proxies\__CG__\App\Entity\Magazine {#1593 …}
+image: Proxies\__CG__\App\Entity\Image {#1554 …}
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+slug: "DISCUSSION-SPOILERS-MANODROME-Jesse-Eisenberg-Adrien-Brody-Odessa-Young-Dir"
+title: "[DISCUSSION] [SPOILERS] - MANODROME - Jesse Eisenberg, Adrien Brody, Odessa Young - Dir. by John Trengove"
+url: "https://ntvb.tmsimg.com/assets/p25397375_v_h8_ab.jpg"
+body: """
| RELEASE DATE | RUNTIME | IMDB | ROTTENTOMATOES | METACRITIC |\n
|---|---|---|---|---|\n
| Nov 10th, 2023 | 1hr 35m | 5.5 | 56% | 53 |\n
\n
Premise:\n
\n
```\n
\n
<span style="color:#323232;">Conflicted about his girlfriend's pregnancy, Ralphie's life spirals out of control when he meets a mysterious family of men.\n
</span>\n
```\n
\n
Director(s):\n
\n
```\n
\n
<span style="color:#323232;">John Trengove\n
</span>\n
```\n
\n
Writer(s):\n
\n
```\n
\n
<span style="color:#323232;">John Trengove\n
</span>\n
```\n
\n
| CAST | | |\n
|---|---|---|\n
| Jesse Eisenberg | … | Ralphie |\n
| Adrien Brody | … | Dad Dan |\n
| Odessa Young | … | Sal |\n
| Sallieu Sesay | … | Ahmet |\n
| Philip Ettinger | … | Jason |\n
| Ethan Suplee | … | Dad Leo |
"""
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+createdAt: DateTimeImmutable @1699581635 {#1526
date: 2023-11-10 03:00:35.0 +01:00
}
} |
|
Show voter details
|
| 80 |
DENIED
|
moderate
|
App\Entity\Entry {#1562
+user: App\Entity\User {#265 …}
+magazine: Proxies\__CG__\App\Entity\Magazine {#1593 …}
+image: Proxies\__CG__\App\Entity\Image {#1554 …}
+domain: Proxies\__CG__\App\Entity\Domain {#1565 …}
+slug: "DISCUSSION-SPOILERS-MANODROME-Jesse-Eisenberg-Adrien-Brody-Odessa-Young-Dir"
+title: "[DISCUSSION] [SPOILERS] - MANODROME - Jesse Eisenberg, Adrien Brody, Odessa Young - Dir. by John Trengove"
+url: "https://ntvb.tmsimg.com/assets/p25397375_v_h8_ab.jpg"
+body: """
| RELEASE DATE | RUNTIME | IMDB | ROTTENTOMATOES | METACRITIC |\n
|---|---|---|---|---|\n
| Nov 10th, 2023 | 1hr 35m | 5.5 | 56% | 53 |\n
\n
Premise:\n
\n
```\n
\n
<span style="color:#323232;">Conflicted about his girlfriend's pregnancy, Ralphie's life spirals out of control when he meets a mysterious family of men.\n
</span>\n
```\n
\n
Director(s):\n
\n
```\n
\n
<span style="color:#323232;">John Trengove\n
</span>\n
```\n
\n
Writer(s):\n
\n
```\n
\n
<span style="color:#323232;">John Trengove\n
</span>\n
```\n
\n
| CAST | | |\n
|---|---|---|\n
| Jesse Eisenberg | … | Ralphie |\n
| Adrien Brody | … | Dad Dan |\n
| Odessa Young | … | Sal |\n
| Sallieu Sesay | … | Ahmet |\n
| Philip Ettinger | … | Jason |\n
| Ethan Suplee | … | Dad Leo |
"""
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date: 2023-11-10 03:00:35.0 +01:00
}
} |
|
Show voter details
|
| 81 |
DENIED
|
ROLE_USER
|
null |
|
Show voter details
|
| 82 |
DENIED
|
moderate
|
App\Entity\Entry {#2333
+user: App\Entity\User {#265 …}
+magazine: Proxies\__CG__\App\Entity\Magazine {#1593 …}
+image: Proxies\__CG__\App\Entity\Image {#2323 …}
+domain: Proxies\__CG__\App\Entity\Domain {#2324 …}
+slug: "DISCUSSION-SPOILERS-Trolls-Band-Together-Anna-Kendrick-Zooey-Deschanel-Justin"
+title: "[DISCUSSION] [SPOILERS] - Trolls Band Together - Anna Kendrick, Zooey Deschanel, Justin Timberlake - Dir. by Walt Dohrn, Tim Heitz"
+url: "https://m.media-amazon.com/images/I/81XgUgp0plL._AC_UF894,1000_QL80_.jpg"
+body: """
| RELEASE DATE | RUNTIME | IMDB | ROTTENTOMATOES | METACRITIC |\n
|---|---|---|---|---|\n
| Nov 17th, 2023 | 1hr 32m | 5.9 | 63% | 48 |\n
\n
Premise:\n
\n
```\n
\n
<span style="color:#323232;">Poppy discovers that Branch was once part of the boy band 'BroZone' with his brothers, Floyd, John Dory, Spruce and Clay. When Floyd is kidnapped, Branch and Poppy embark on a journey to reunite his two other brothers and rescue Floyd.\n
</span>\n
```\n
\n
Director(s):\n
\n
```\n
\n
<span style="color:#323232;"> Walt Dohrn, Tim Heitz\n
</span>\n
```\n
\n
Writer(s):\n
\n
```\n
\n
<span style="color:#323232;">Elizabeth Tippet, Thomas Dam\n
</span>\n
```\n
\n
| CAST | | |\n
|---|---|---|\n
| Anna Kendrick | … | Queen Poppy (voice) |\n
| Zooey Deschanel | … | Bridget (voice) |\n
| Justin Timberlake | … | Branch (voice) |\n
| Kevin Michael Richardson | … | Mr. Dinkles (voice) |\n
| Patti Harrison | … | Brandy (voice) |\n
| Andrew Rannells | … | Veneer (voice) |\n
| Daveed Diggs | … | Spruce (voice) |
"""
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+cross: false
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+visibility: "visible "
+apId: "https://lemmy.world/post/8361940"
+editedAt: null
+createdAt: DateTimeImmutable @1700186404 {#2329
date: 2023-11-17 03:00:04.0 +01:00
}
} |
|
Show voter details
|
| 83 |
DENIED
|
edit
|
App\Entity\Entry {#2333
+user: App\Entity\User {#265 …}
+magazine: Proxies\__CG__\App\Entity\Magazine {#1593 …}
+image: Proxies\__CG__\App\Entity\Image {#2323 …}
+domain: Proxies\__CG__\App\Entity\Domain {#2324 …}
+slug: "DISCUSSION-SPOILERS-Trolls-Band-Together-Anna-Kendrick-Zooey-Deschanel-Justin"
+title: "[DISCUSSION] [SPOILERS] - Trolls Band Together - Anna Kendrick, Zooey Deschanel, Justin Timberlake - Dir. by Walt Dohrn, Tim Heitz"
+url: "https://m.media-amazon.com/images/I/81XgUgp0plL._AC_UF894,1000_QL80_.jpg"
+body: """
| RELEASE DATE | RUNTIME | IMDB | ROTTENTOMATOES | METACRITIC |\n
|---|---|---|---|---|\n
| Nov 17th, 2023 | 1hr 32m | 5.9 | 63% | 48 |\n
\n
Premise:\n
\n
```\n
\n
<span style="color:#323232;">Poppy discovers that Branch was once part of the boy band 'BroZone' with his brothers, Floyd, John Dory, Spruce and Clay. When Floyd is kidnapped, Branch and Poppy embark on a journey to reunite his two other brothers and rescue Floyd.\n
</span>\n
```\n
\n
Director(s):\n
\n
```\n
\n
<span style="color:#323232;"> Walt Dohrn, Tim Heitz\n
</span>\n
```\n
\n
Writer(s):\n
\n
```\n
\n
<span style="color:#323232;">Elizabeth Tippet, Thomas Dam\n
</span>\n
```\n
\n
| CAST | | |\n
|---|---|---|\n
| Anna Kendrick | … | Queen Poppy (voice) |\n
| Zooey Deschanel | … | Bridget (voice) |\n
| Justin Timberlake | … | Branch (voice) |\n
| Kevin Michael Richardson | … | Mr. Dinkles (voice) |\n
| Patti Harrison | … | Brandy (voice) |\n
| Andrew Rannells | … | Veneer (voice) |\n
| Daveed Diggs | … | Spruce (voice) |
"""
+type: "image"
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+editedAt: null
+createdAt: DateTimeImmutable @1700186404 {#2329
date: 2023-11-17 03:00:04.0 +01:00
}
} |
|
Show voter details
|
| 84 |
DENIED
|
moderate
|
App\Entity\Entry {#2333
+user: App\Entity\User {#265 …}
+magazine: Proxies\__CG__\App\Entity\Magazine {#1593 …}
+image: Proxies\__CG__\App\Entity\Image {#2323 …}
+domain: Proxies\__CG__\App\Entity\Domain {#2324 …}
+slug: "DISCUSSION-SPOILERS-Trolls-Band-Together-Anna-Kendrick-Zooey-Deschanel-Justin"
+title: "[DISCUSSION] [SPOILERS] - Trolls Band Together - Anna Kendrick, Zooey Deschanel, Justin Timberlake - Dir. by Walt Dohrn, Tim Heitz"
+url: "https://m.media-amazon.com/images/I/81XgUgp0plL._AC_UF894,1000_QL80_.jpg"
+body: """
| RELEASE DATE | RUNTIME | IMDB | ROTTENTOMATOES | METACRITIC |\n
|---|---|---|---|---|\n
| Nov 17th, 2023 | 1hr 32m | 5.9 | 63% | 48 |\n
\n
Premise:\n
\n
```\n
\n
<span style="color:#323232;">Poppy discovers that Branch was once part of the boy band 'BroZone' with his brothers, Floyd, John Dory, Spruce and Clay. When Floyd is kidnapped, Branch and Poppy embark on a journey to reunite his two other brothers and rescue Floyd.\n
</span>\n
```\n
\n
Director(s):\n
\n
```\n
\n
<span style="color:#323232;"> Walt Dohrn, Tim Heitz\n
</span>\n
```\n
\n
Writer(s):\n
\n
```\n
\n
<span style="color:#323232;">Elizabeth Tippet, Thomas Dam\n
</span>\n
```\n
\n
| CAST | | |\n
|---|---|---|\n
| Anna Kendrick | … | Queen Poppy (voice) |\n
| Zooey Deschanel | … | Bridget (voice) |\n
| Justin Timberlake | … | Branch (voice) |\n
| Kevin Michael Richardson | … | Mr. Dinkles (voice) |\n
| Patti Harrison | … | Brandy (voice) |\n
| Andrew Rannells | … | Veneer (voice) |\n
| Daveed Diggs | … | Spruce (voice) |
"""
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date: 2023-11-17 03:00:04.0 +01:00
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+cross: false
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+visibility: "visible "
+apId: "https://lemmy.world/post/8361940"
+editedAt: null
+createdAt: DateTimeImmutable @1700186404 {#2329
date: 2023-11-17 03:00:04.0 +01:00
}
} |
|
Show voter details
|
| 85 |
DENIED
|
ROLE_USER
|
null |
|
Show voter details
|
| 86 |
DENIED
|
moderate
|
App\Entity\Entry {#2332
+user: App\Entity\User {#265 …}
+magazine: Proxies\__CG__\App\Entity\Magazine {#1719 …}
+image: null
+domain: Proxies\__CG__\App\Entity\Domain {#2344 …}
+slug: "DISCUSSION-What-s-the-pickiest-you-have-seen-someone-be"
+title: "[DISCUSSION] What's the pickiest you have seen someone be?"
+url: null
+body: "I think everyone is picky about certain things but what is the pickiest you’ve seen someone be?"
+type: "article"
+lang: "en"
+isOc: false
+hasEmbed: false
+commentCount: 16
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date: 2023-11-28 01:25:50.0 +01:00
}
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+comments: Doctrine\ORM\PersistentCollection {#2349 …}
+votes: Doctrine\ORM\PersistentCollection {#2141 …}
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+favourites: Doctrine\ORM\PersistentCollection {#2314 …}
+notifications: Doctrine\ORM\PersistentCollection {#2328 …}
+badges: Doctrine\ORM\PersistentCollection {#2191 …}
+children: [
3 => App\Entity\EntryComment {#2150
+user: App\Entity\User {#265 …}
+entry: App\Entity\Entry {#2332}
+magazine: Proxies\__CG__\App\Entity\Magazine {#1719 …}
+image: null
+parent: Proxies\__CG__\App\Entity\EntryComment {#2152 …}
+root: Proxies\__CG__\App\Entity\EntryComment {#2193 …}
+body: "Oh no, I loooove soup. I’ve been fighting off a cough for the past month and have been eating so much soup and just drinking broth. Chicken broth with a splash of soy sauce is delicious, lol."
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"@canthidium@lemmy.world"
"@TheAlbatross@lemmy.blahaj.zone"
]
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date: 2023-11-17 02:24:21.0 +01:00
}
+"title": 132085
}
1 => App\Entity\EntryComment {#2197
+user: App\Entity\User {#265 …}
+entry: App\Entity\Entry {#2332}
+magazine: Proxies\__CG__\App\Entity\Magazine {#1719 …}
+image: null
+parent: Proxies\__CG__\App\Entity\EntryComment {#2193 …}
+root: Proxies\__CG__\App\Entity\EntryComment {#2193 …}
+body: "Lol I was just listening to a podcast and one guy said he doesn’t like “wet” foods. And everyone quickly pointed out that he puts hot sauce on everything. But he didnt’ consider that “wet”."
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0 => App\Entity\EntryComment {#2284
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|
Show voter details
|
| 87 |
DENIED
|
edit
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App\Entity\Entry {#2332
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} |
|
Show voter details
|
| 88 |
DENIED
|
moderate
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App\Entity\Entry {#2332
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} |
|
Show voter details
|
| 89 |
DENIED
|
ROLE_USER
|
null |
|
Show voter details
|
| 90 |
DENIED
|
moderate
|
App\Entity\EntryComment {#2150
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Show voter details
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DENIED
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Show voter details
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| 92 |
DENIED
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moderate
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Show voter details
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| 93 |
DENIED
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ROLE_USER
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Show voter details
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| 94 |
DENIED
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App\Entity\EntryComment {#2197
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Show voter details
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| 95 |
DENIED
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edit
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App\Entity\EntryComment {#2197
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Show voter details
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| 96 |
DENIED
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moderate
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App\Entity\EntryComment {#2197
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Show voter details
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| 97 |
DENIED
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ROLE_USER
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null |
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Show voter details
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| 98 |
DENIED
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moderate
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App\Entity\EntryComment {#2237
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Show voter details
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DENIED
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edit
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App\Entity\EntryComment {#2237
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Show voter details
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| 100 |
DENIED
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App\Entity\EntryComment {#2237
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Show voter details
|
| 101 |
DENIED
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ROLE_USER
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null |
|
Show voter details
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| 102 |
DENIED
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moderate
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App\Entity\EntryComment {#2284
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Show voter details
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| 103 |
DENIED
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edit
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App\Entity\EntryComment {#2284
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2 => App\Entity\EntryComment {#2237
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+body: "I can’t imagine going to another country and just not eating the local food. I am from the US but I used to live in Japan and that’s probably what I miss most, the huge variety of Japanese food."
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date: 2023-11-17 02:21:50.0 +01:00
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+"title": 132082
}
0 => App\Entity\EntryComment {#2284}
]
-id: 13463
-titleTs: "'discuss':1 'pickiest':5 'seen':8 'someon':9"
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+body: "I mean, I love white rice, but with stuff. I can’t imagine just sitting down to a big bowl of white rice."
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Show voter details
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| 104 |
DENIED
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moderate
|
App\Entity\EntryComment {#2284
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+domain: Proxies\__CG__\App\Entity\Domain {#2344 …}
+slug: "DISCUSSION-What-s-the-pickiest-you-have-seen-someone-be"
+title: "[DISCUSSION] What's the pickiest you have seen someone be?"
+url: null
+body: "I think everyone is picky about certain things but what is the pickiest you’ve seen someone be?"
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3 => App\Entity\EntryComment {#2150
+user: App\Entity\User {#265 …}
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+root: Proxies\__CG__\App\Entity\EntryComment {#2193 …}
+body: "Oh no, I loooove soup. I’ve been fighting off a cough for the past month and have been eating so much soup and just drinking broth. Chicken broth with a splash of soy sauce is delicious, lol."
+lang: "en"
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}
1 => App\Entity\EntryComment {#2197
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+body: "Lol I was just listening to a podcast and one guy said he doesn’t like “wet” foods. And everyone quickly pointed out that he puts hot sauce on everything. But he didnt’ consider that “wet”."
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}
2 => App\Entity\EntryComment {#2237
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date: 2023-11-17 02:21:50.0 +01:00
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}
0 => App\Entity\EntryComment {#2284}
]
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date: 2023-11-19 12:08:47.0 +01:00
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date: 2023-11-17 02:22:33.0 +01:00
}
+"title": 132084
} |
|
Show voter details
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| 105 |
DENIED
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ROLE_ADMIN
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| 106 |
DENIED
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ROLE_MODERATOR
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Show voter details
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