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    Uncle_Retardo

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    [–] Chick-fil-A Cole Slaw Uncle_Retardo 7 points ago in GifRecipes

    Chick-fil-A Cole Slaw by Laura Ann

    Ingredients

    • 4 teaspoons vinegar
    • 1/4 cup sugar
    • 1/4 teaspoon dry mustard
    • 1/4 teaspoon salt
    • 1 cup mayonnaise
    • 2 bags (10 oz) fine shredded cabbage
    • 1/4 cup finely chopped carrots

    Instructions

    Whisk together your vinegar, sugar, salt, and dry mustard until sugar is completely dissolved. Add mayonnaise and combine with cabbage and carrots. Refrigerate for 2 hours and enjoy. Makes 6-8 servings.

    [–] Brazilian Shrimp Soup Uncle_Retardo 24 points ago in GifRecipes

    My apologies, I had to slow down the first part as the original video was a bit too fast to absorb the prep info. I think some folks just prefer to watch the gif without checking the ingredient and the instructions in the comments so I had to add those too.

    [–] Brazilian Shrimp Soup Uncle_Retardo 10 points ago in GifRecipes

    Brazilian Shrimp Soup by Joanna Cismaru

    Ingredients

    • 2 tbsp olive oil
    • 1 medium onion chopped
    • 1 bell pepper chopped (I used a red one)
    • 4 cloves garlic minced
    • 1/2 cup rice long-grain
    • 1 tsp salt
    • 28 oz crushed tomatoes (1 large can)
    • 4 cups water
    • 1 cup coconut milk unsweetened OR heavy cream
    • 1 lb medium shrimp shelled and cut in 1 inch pieces
    • 1/4 tsp black pepper ground
    • 3 tbsp lemon juice from 1 lemon
    • 1/2 cup parsley fresh, chopped, for garnish

    Instructions

    1) In a large soup pot heat the olive oil over low heat. Add onion, bell pepper, garlic and cook stirring occasionally until the onion and pepper are soft. About 5 minutes.

    2) Add the rice, red pepper flakes, salt, tomatoes and water to the pot and bring a boil. Cook until the rice is almost done, about 10 minutes.

    3) Stir the coconut milk or heavy cream into the soup. Bring to a simmer and then stir in the shrimp. Simmer, stirring occasionally, until the shrimp is just done, 3 to 5 minutes.

    4) Stir in the black pepper, lemon juice, and parsley. and serve

    Note: Heavy cream could be used as a substitute for the coconut milk.

    Recipe Source: https://www.jocooks.com/recipes/brazilian-shrimp-soup/
    Authors Youtube Channel: https://www.youtube.com/channel/UC9tzRYCOr8xqT13ufZz1drA/videos

    [–] You guys think this is a scam? Uncle_Retardo 2 points ago in southafrica

    These guys use an app to send you ''bank transfer confirmation'' then send a taxify to pick up your goodies, when you check your bank balance....nothing, very common scam. Only accept cash and meet at a nearby petrol station to exchange goods and cash.

    [–] tomHOToes! Uncle_Retardo 11 points ago in HotPeppers

    I think they're Cherry Bombs, supposed to be similar to Jalapenos heat levels but great for pickling I heard.

    [–] My Uyababa Chilli plant has started to ripen Uncle_Retardo 1 points ago in southafrica

    Oh cool, thanks! I have some Bhut Jolokia Ghosts and Naga Dorsets that'll be ready later this year too, we can swop! We'll make a plan!

    [–] My Uyababa Chilli plant has started to ripen Uncle_Retardo 1 points ago in southafrica

    I use this dudes guide: https://www.youtube.com/watch?v=amDzKP-PkNg
    They come out great if you're careful to keep the jars sanitized

    [–] My Uyababa Chilli plant has started to ripen Uncle_Retardo 3 points ago in southafrica

    They're supposed to be a bit hotter than Cayenne's I think. I prefer really really hot though, I love chopping up chillies and rubbing them into my eyeballs and nostrils.

    [–] My Uyababa Chilli plant has started to ripen Uncle_Retardo 1 points ago in southafrica

    I'm super jelly! Always wanted to try grow Reapers but could never find any reliable seed source. My hottest in my garden is Trinidad Moruga Scorpions and they also only started to make fruits in the last month and apparently they love hot weather. My Habaneros always seem to start fruiting in September though.

    [–] My Uyababa Chilli plant has started to ripen Uncle_Retardo 1 points ago in southafrica

    Yeah the sun is pretty hectic, the great thing about putting plants in smaller pots is they're easy to move into the shade or under trees when there's gonna be some big ass hail.

    [–] My Uyababa Chilli plant has started to ripen Uncle_Retardo 3 points ago in southafrica

    Yebo I ferment them in brine for two weeks then bottle them up but recently because its so hot I have started to sun dry them and then smash them up in an electric blender. I use my old Dis-Chem Vitamins silica gel packets to help preserve them in old salt shakers.

    [–] My Uyababa Chilli plant has started to ripen Uncle_Retardo 2 points ago in southafrica

    They do get root bound but its not an issue for my chilli plants. I keep mine (a few hundred plants) in 5 liter sacks but I make sure to put a layer of red clay soil at the bottom before re-potting and using nursery potting soil, I just add fertilizer here and there but I find adding diluted Epsom Salts (Magnesium Sulfate) every 2 weeks really helps the plant, apparently it boosts chlorophyll production and helps the plants absorb nutrients better.

    [–] Afghan Breakfast Uncle_Retardo 1 points ago in GifRecipes

    That looks awesome!!!

    [–] Afghan Breakfast Uncle_Retardo 26 points ago in GifRecipes

    *Eggs with Tomatoes & Potatoes - Easy Afghani Style Breakfast - صبحانه مزه دار افغانی * by MY DASTARKHWAN

    INGREDIENTS:

    • 4 or 5 Eggs تخم مرغ
    • 1 medium Onion پیاز
    • 1 medium Potato کچالو
    • 2 medium Tomatoes بادنجان رومی
    • 4 tablespoons Olive Oil روغن زیتون
    • 1/2 teaspoon Tomato paste رب بادنجان رومی
    • Salt, Pepper, Chilli and Spices to your taste

    Instructions

    1) Chop and cook over hob for a few minutes
    2) Serve with bread and enjoy

    Source: https://www.youtube.com/watch?v=PXNGKehL-xo