Besides the fact that the hunting hypothesis is that; a hypothesis, there's a lot of other factors as to why it isn't a good idea. Mainly, ohh idk... The fact that they have had no place in nature in over tens of thousands of years? Even if we managed to create an artificial habitat and role in an ecosystem for them, they would be very vulnerable due to megafauna's increased minimum land requirements because of their size and in danger constantly due to climate change.
And the most annoying part is that this is incredibly fcking useless. Wooly mammoths went extinct for a reason. Large animals are becoming less and less evolutionary preferred. Wooly mammoths are adjusted for the cold while our globe is warming.
Can we just use our fcking resources for things that matter?????
The way I know anti-DEI sentiments are inherently racist no matter how they spin it is because they seem to forget DEI literally also covers white people. Especially for ivy league university selection and the tech industry. They're either so far up their own ass they completely forgot about that (until it comes back to bite them in said ass) or they don't care because they know and are secure in the fact that anti-DEI is pro-whiteness and will be enacted as such.
PayPal owns brands like Venmo, Honey and is heavily integrated into eBay - if you're looking to stop giving your money to bad companies, take a second to search their subsidiary brands as well.
This isn't like the usual baklava one would think of when they hear the word "baklava", but that's how we refer to it locally. Similar to diples, this is a pastry(?)/dessert for any occasion all year round!
Ingredients:
[For the syrup]
- 1 kg sugar
- 500 ml water
- Juice from 1 lemon
- 5 or 6 grains of mastic
[For the baklava]
- 1 kg all purpose flour
- 1 cup oil
- Dried cloves (1-2 per baklava)
- 1 tsp of salt
- Water
- Roasted almonds for serving/toppings
- In a bowl, put the oil, salt, and a glass and a half of water. Knead by hand. If you see that the dough "goggles", add more water until it becomes a smooth and tight dough. Let the dough rest
- Divide the dough into pieces depending on how big you want your baklavas, and shape it giving a long narrow and thick shape
- You pass each piece through a pasta machine, first from position 1, then from position 3 and then from position 5
- Spread the strips on a surface and cut them into thinner strips (around 2 cm) with a special roller or a blade
- Take one strip and wrap it thinly around your finger 4.5 times. At the end, pin it with a clove. Repeat with all the baklavas
- Put enough oil in a deep frying pan and fry the baklavas
- For the syrup, put a kilo of sugar and half a liter of water in a saucepan. Let it boil until it thickens. To flavor the syrup, dip a tulle/strainer bag in chios mastic, half a lemon peel and juice from half a lemon. Let the syrup boil until it thickens
- Turn off the heat and with a slotted spoon and drop the baklavas into the syrup. Remove with a slotted spoon and sprinkle with coarsely chopped roasted almonds or walnuts
A traditional dish of my locality :)
[ 4 servings ]
INGREDIENTS
- 1 kg whole wheat flour (alternatively all purpose)
- 600 ml water
- 60 gr butter or oil (or half-half of both for optimal flavour) (you can also use plant-based butter)
- 2 large white onions, finely chopped
- 180 gr grated mizithra
(Note: Mizithra is a whey cheese made with goat milk, sheep milk, or a combination of both. It's white in colour and the variety used in this recipe is salt-dried and a bit harder, ideal for grating. Make substitutions if unavailable using this info 👍 You can also find recipes to make mizithra at home!)
- coarse salt
- freshly ground pepper
EXECUTION
- In a bowl, mix the flour with the water and knead the mixture until the dough is soft
- Cut it into pieces and shape them into a shape that looks like thick string
- Cut each string into smaller pieces and press it with an edge so that it takes this shape:
- Put the makarounes in a pan that you have previously floured and leave them for 1 hour to dry
- Fill a pot with salted water and boil them
- As soon as you see them rise to the surface, take them out and strain them
- Heat the oil in a pan and saute the onions (if planning to use both butter and oil, add the butter after the onions are done sauteing)
- As soon as the onions reach a deep brown colour, remove them from the pan
- Serve the makarounes with grated cheese, pepper, a few spoonfuls of the sauteed onion and enjoy!
Not to mention Melon Husk is VERY disingenuous about how much money he's supposedly saving