Kanye West, Prager University, and the Illusion of Free Thought - SOME MORE NEWS

Hey look, far right billionaire donor class 1%er pure unfettered capitalists are buying huge swaths of the discourse in the USA to promote and boost the idea that they're being repressed.

The biggest bombshell in this Rudy Giuliani/Stormy Daniels reveal...

...is that Trump apparently did, for once, pay someone back for services provided.

From TYT's John Iadarola over on Twitter:
https://twitter.com/johniadarola/status/992048609406337025


Everything kinda sucks right now, so I thought we could use something funny and lighthearted.

Sauteed Kale with Raisins and Walnuts Recipe

So, this week's recipe may be a bit controversial! This recipe has two ingredients that people love to hate: Kale and raisins! Hubby and I love kale, and we eat a lot of it in different ways. We eat it raw in salads, on sandwiches, or sauteéd like this as a side-dish! If you've only ever had kale raw and didn't like, or you've never really tried kale and you're worried you may not enjoy it, this recipe is a great starting point for you.

The raisins are entirely optional here, but we find they add a really lovely sweetness to the whole dish. Also, if you wanted to, you could replace them with something like dried cranberries or something similar. Also, this recipe is not only vegetarian, but if you remove the butter, is entirely vegan!

Also: We've just hit 500 subscribers on YouTube! It's still a pretty small number overall, but it's an exciting milestone for us

Black Gun Owner Will Give Birth in Prison After Trying to Protect 2-Year-Old Daughter from Assailant

Link to full article here.

Prosciutto-wrapped scallops recipe

Well, I say recipe, but this is a super simple one. It's more of a technique, I guess! This one is actually one that I came up with years ago when I was first experimenting in the kitchen. It's basically my take on bacon-wrapped scallops, but wrapping them up in a nice little pocket of prosciutto! I love to add just a little dab of truffle oil in each package, and it really comes out nicely, but you can also apply a dash of hot sauce or citrus juice in there, too.

Please please please learn from my mistake, and do not salt your scallops before wrapping them up! First time I ever tried this, I applied a little salt and pepper to the scallops and they came out almost inedibly salty because the prosciutto has more than enough salt to season your scallops. Also, you are not limited to prosciutto, any of those wonderful cured raw hams like parmaham, German speck, or even bündnerfleisch will work just fine (and all have enough salt!).

Also, we're just shy of 500 subscribers! Another big milestone for us, considering we don't really do any real marketing. Thanks to everyone here at DU who has taken the time to watch our videos, subscribe to our channel, or share our content with foodie friends and family. I hope that if you've tried any of our recipes they've worked out for you, and I'd love to hear about it!

Classic French cheese Souffle

This week we did a recipe almost straight out of Julia Child's "The Joy of French Cooking." This is one of the classics, a cheese soufflé! This is almost completely traditional, except that we use medium cheddar instead of the more traditional Gruyère or Comté (which are both excellent cheeses, BTW). This is a recipe with a reputation of being finicky, but honestly the difficulty frequently comes from people doing too much and over-mixing the egg whites into the enriched béchamel.

Funny thing about this video: Julia Child is VERY specific in her recipe that you need 5 egg whites and 4 egg yolks... but the first egg we had was a double yolk! We used it anyway, because the difference is pretty minimal. The two yolks were much smaller than a regular yolk, so the ratio is mostly preserved in this case. Also, a quick note about this recipe: If your soufflé sits around for any time at all after it leaves the oven, it will definitely start to fall, so make sure that these are served quick after you've taken them out of the oven.

Broccoli Cheddar Soup!

Hey, we just got some new camera equipment! I think that the video quality might be slightly higher, but we still haven't figured out the white balance, yet. So, I'm sorry if three are some really orange parts of this video.

But yes, winter refuses to relinquish its icy grip on us, so here's a nice warm and hearty soup. We do the cheater's roux on top of the veggies for this one, again, and as you can see in the video, it thickens things up amazingly quickly. We just used regular ol' Black Diamond or Cracker Barrel medium cheddar for this. No need to get super fancy. Also, older cheddars tend to make things get a little greasy once they're melted.

Also, amazing, we're only 25 subscribers away from 500! That's a big milestone for a little tiny channel like ours, so we're a little excited! Thanks everyone who has supported us and has linked foodie friends and family to our videos!

Strawberry Compote Recipe

Going a little simple this week. This is the strawberry compote that we added to the pain perdu at the end of our last video! We started from frozen berries in this case, because it's Ontario and it's winter, and we can't get fresh in the winter, here.

Not a whole lot to say about this. It works with a bunch of different fruits and berries, and that squeeze of lemon at the end is absolutely necessary! You'll know when you taste it before and after adding it. You can spice this up, too. You can add a dash of vanilla or let it simmer with a cinnamon stick, if you like.

Cajun-style french toast "Pain Perdu."

So, this week's recipe is one that the hubby learned in the south. He was taught that it is a French dish by way of Cajun cuisine, and it really is excellent. The French name "Pain Perdu" translates literally to "lost bead" because this recipe is made with day old or two-day-old baguette. It doesn't work quite properly with fresh baguette, and once it has gotten too stale, it won't work either, as the egg mixture won't soak all the way through to the middle.

The magic of this recipe is the nice thick (1" or 1 1/2" ) slices that get the egg mixture soaked all the way through. You need to let them soak for a good long time, about 15-20 minutes so they're fully saturated. Once cooked, this makes the inside like a bread pudding almost. A lovely firm custardy texture that is sweet and rich. Traditionally these are fried in a lot more oil than we use here. The way my hubby was taught, the oil comes halfway up the sides of the bread in the pan, but we just use enough to cover the pan!

Media Matters: Fox & Friends is nicer to your march if it includes neo-nazis.