the_dunk_tank
It's the dunk tank.
This is where you come to post big-brained hot takes by chuds, libs, or even fellow leftists, and tear them to itty-bitty pieces with precision dunkstrikes.
Rule 1: All posts must include links to the subject matter, and no identifying information should be redacted.
Rule 2: If your source is a reactionary website, please use archive.is instead of linking directly.
Rule 3: No sectarianism.
Rule 4: TERF/SWERFs Not Welcome
Rule 5: No ableism of any kind (that includes stuff like libt*rd)
Rule 6: Do not post fellow hexbears.
Rule 7: Do not individually target other instances' admins or moderators.
Rule 8: The subject of a post cannot be low hanging fruit, that is comments/posts made by a private person that have low amount of upvotes/likes/views. Comments/Posts made on other instances that are accessible from hexbear are an exception to this. Posts that do not meet this requirement can be posted to !shitreactionariessay@lemmygrad.ml
Rule 9: if you post ironic rage bait im going to make a personal visit to your house to make sure you never make this mistake again
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Used to make hummus in a foodservice setting: use canned chickpeas instead of cooked dry. Make sure your food processor is ventilated well because you’re gonna be running it longer and with a higher load than it was designed for. Use some kind of oil to straighten out the consistency once the tahini and chickpeas are blended right. Go easy on the oil if you’re gonna use a liquid spice.
Some cool hummus flavors to make:
garlic and onion: it’s garlic and onion powder. Favorite of crackers.
Buffalo chicken: ranch dressing powder and cayenne.
Mint: fresh mint leaves. It’s weird to experience the “spice buildup” that some foods have with mint.
Bbq: literally pour some bbq sauce in there. The more concentrated and flavorful ones work good.
You get some unexpected diners when your server says “our hummus today is bbq marinade”.