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kingbulbasaur

Last status update:
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Personal Info
Date Signed Up:6/09/2011
Last Login:7/07/2015
Funnyjunk Career Stats
Comment Ranking:#21154
Highest Content Rank:#9872
Highest Comment Rank:#2388
Content Thumbs: 45 total,  140 ,  95
Comment Thumbs: 3983 total,  5474 ,  1491
Content Level Progress: 84.74% (50/59)
Level 0 Content: Untouched account → Level 1 Content: New Here
Comment Level Progress: 29% (29/100)
Level 239 Comments: Ambassador Of Lulz → Level 240 Comments: Doinitrite
Subscribers:1
Content Views:12055
Times Content Favorited:5 times
Total Comments Made:1823
FJ Points:3984
Favorite Tags: facebook (2)

latest user's comments

#72 - TFW I'm playing co-op with a friend on The Last of Us online a… 10/21/2013 on Co-op +1
#214 - That's the point, dude. She's just making excuses for herself.… 10/21/2013 on Turtle pls 0
#26 - God, I ******* hate old Indian dudes in movies 'n *…  [+] (5 new replies) 10/20/2013 on WHAT THE F***? +11
User avatar #60 - ewqua (10/20/2013) [-]
I feel like all Native Americans are portrayed as something better than us recently. Just look at this, hot Native guys. Or Assassin's Creed 3, handsome and wise and strong. Or Beyond: Two Souls.
I'm not saying they aren't better, maybe they truly are wiser and stronger and better looking. I've never met any, so I can't tell.
But I guess that's our way of compensation for white people's douchebaggery throughout the history or I don't know.
User avatar #55 - nigeltheoutlaw (10/20/2013) [-]
In my experience with the three main tribes where I grew up (Navajo, Hopi, and Apache if you're curious) the old men tend to go two ways: the wise and kind men who fit the wise native stereotype really well, and drunk assholes who blame everyone but themselves for their rampant alcoholism that ruined their lives.
#54 - anon (10/20/2013) [-]
i am native american, and the great spirit has granted me the wisdom of the buffalo.

young cubs should walk more paths beneath the hidden moon,
find great comfort in the knowledge of your ancestors.
become one with nature, and know that
you are pretty much right

User avatar #32 - subaqueousreach (10/20/2013) [-]
Typically old native americans just get drunk a lot and bitch about how white people ruined their lives by coming over seas and colonizing. Or at least that's all they do in BC...

Oh and they kill you if you walk into their reserves, even by accident...
#42 - CVxNiTrO (10/20/2013) [-]
Buddy, there are two types of natives, one that will act hard and will say that they can kill you, but are actually drunken asshats that never got out of phase of hating white people. Then the other don't give a fuck and lead good lives.


Also i don't think i ever killed anyone that came onto my reserve yet.
#25 - It's really sad that, despite this being a joke, a lot of peop… 10/20/2013 on Unknown +10
#50 - Sometimes, being the Dark Knight gets lonely.. 10/20/2013 on WERSH THE TRIGGGER +4
#169 - I'm already liking Wan a lot more than Korra.. He got ****…  [+] (3 new replies) 10/20/2013 on Turtle pls +9
User avatar #171 - darthblam (10/20/2013) [-]
She's TRYING to get stuff done.
The problem is the eras and people are incredibly different. Everyone keeps comparing her to Aang and such.
Through out the series, everyone it seems is always trying to manipulate Korra for their own gain, this is no simple fight between good and evil anymore, everything is a gray line in this series.
This truly gives her a much bigger space for character development, because she's having to make hard decisions that can't always be clear.
#214 - kingbulbasaur (10/21/2013) [-]
That's the point, dude. She's just making excuses for herself.
Think about Wan and Aang -- Aang lived under the threat of persecution. He didn't have to put his life on the line, he did anyway 'cause it's what he has to do.
And think about Wan. He lived a life of poverty and starvation -- no way to make his own life. But despite this, he acted of his own accord. That's what I mean.
Meanwhile, Korra's too busy having mood swings and blaming everyone else in her life for her problems to act.
I don't even need anyone else to tell me, her character this season is that of a spoiled brat and it really sucks 'cause it's a huge change of pace from last season.

TL;DR those are just excuses, everyone else got shit done regardless of the situation -- that's what defines their actions and she's just crying about her problems.
User avatar #181 - dazimsixsixsix (10/20/2013) [-]
That would be awesome if korra wasent a complete twat about it all.
#192 - ******* lol that last one is the best 10/20/2013 on The Costume Compilation... 0
#26 - I pulled an all nighter for the first time the other day for a… 10/19/2013 on hours of sleep 0
#88 - I'm still getting my 8th badge 'cause I take my time and try t… 10/18/2013 on Chestnaught 0
#217 - I'm like 99.95% sure that isn't real, but holy **** tha… 10/18/2013 on #selfie +5
#52 - added you 10/17/2013 on Ravioli ravioli ravioli 0
#36 - Hey, guys! If you need some buddies on Pokemon X / Y, add …  [+] (10 new replies) 10/17/2013 on Ravioli ravioli ravioli 0
User avatar #66 - mettih (10/17/2013) [-]
www.funnyjunk.com/pokemon/503399#503399
I suggest going on the pokemon board
User avatar #41 - petjon (10/17/2013) [-]
mine is 0645-6920-1563

User avatar #52 - kingbulbasaur (10/17/2013) [-]
added you
#44 - anon (10/17/2013) [-]
Mine's IHAVE-ALIF-EHA!
#64 - newhinji (10/17/2013) [-]
This image has expired
You life seems pretty pathetic when you waste it on trolling on FJ

pic unrelated
#60 - fitemeirlbro (10/17/2013) [-]
#56 - Toshiro (10/17/2013) [-]
#47 - lurifax (10/17/2013) [-]
User avatar #50 - sexyhimself (10/17/2013) [-]
is Lex Luthor 47?
#51 - lurifax has deleted their comment.
#40 - Is that really him? He looks like he's still 14, what the **** ? 10/16/2013 on Phanact +1
#59 - Miley Cyrus needs to brush her ******* tongue. You'd th… 10/16/2013 on Prediction 0
#68 - It's funny because this is how most Koreans view any and all w…  [+] (4 new replies) 10/16/2013 on old but still makes me laugh +8
User avatar #153 - effort (10/16/2013) [-]
What? They do? I haven't even noticed that.
User avatar #129 - darknesking (10/16/2013) [-]
Siry wright frok, tricks are for kids
#121 - TheSchwartz (10/16/2013) [-]
In the other hand, we usually imagine them like this.

Stereotypes work both ways
#96 - disasterbater (10/16/2013) [-]
Seriously thought he was staring at tits for the first second of this gif.
#103 - DUDE I'M SURPRISED AT HOW MANY PEOPLE AT MY COLLEGE PLAY X AND…  [+] (2 new replies) 10/16/2013 on Fedoras 0
#127 - psyachu (10/16/2013) [-]
Sorry about the pony gif, it was the only related one I had
#198 - rakuraimasuta (10/16/2013) [-]
Here you go
#68 - Jeez.. Does every class have a weird girl obsessed with horses…  [+] (2 new replies) 10/16/2013 on The best cure for anything +10
User avatar #89 - capslockrage (10/16/2013) [-]
How much do you want to bet that some day she will let a horse mount her.
User avatar #88 - timmywankenobi (10/16/2013) [-]
A Girl I've know since 4 grade has a serious unicorn obsession she buys like 300 $ crystal unicorns and spends hours polishing their horns. It's a tad creepy to be honest.
#57 - Comment #53, bruh. **** store-bought kimchi. 10/16/2013 on I'm Not Even Sure 0
#56 - STEP THREE PUT IT ALL TOGETHER PROVIDED THAT YOUR… 10/16/2013 on I'm Not Even Sure +1
#55 - STEP TWO PREPARE THE SAUCE. YOU'LL PROBABLY END UP DO…  [+] (1 new reply) 10/16/2013 on I'm Not Even Sure +1
#56 - kingbulbasaur (10/16/2013) [-]
STEP THREE
PUT IT ALL TOGETHER

PROVIDED THAT YOUR CABBAGES ARE DONE SOAKING BY THIS POINT, DRAIN THE WATER AND RINSE THEM THOROUGHLY AS YOU DON'T WANT ALL THE SALT FROM BEFORE IN THE FINAL MIX OF YOUR KIMCHI.

RINSE OUT THE BOWL / SUBSTITUTE FOR GIANT BOWL AS WELL, SINCE WE'LL BE MIXING OUR KIMCHI IN THERE.

NOW YOU'LL WANT TO KEEP YOUR PEPPER POWDER, SOME SUGAR AND SALT NEXT TO YOU IN CASE YOU WANT TO ADJUST THE TASTE OF YOUR KIMCHI BUT THAT'S FOR LATER.

MIX IT ALL UP BY HAND, MAKE SURE YOU DISTRIBUTE THE SAUCE EVENLY.
IT'S USUALLY A GOOD IDEA TO PUT HALF THE SAUCE IN THE BOWL, PUT THE LEAVES IN, THEN PUT THE OTHER HALF ON TOP OF THE LEAVES.
CHOP UP YOUR GREEN ONIONS THEN SPRINKLE IT OVER YOUR MIXTURE.
NOW IT'S TIME TO TASTE TEST
THIS IS WHERE YOUR EXTRA SALT, SUGAR AND RED PEPPER POWDER COME IN. IF YOU WANT A LITTLE MORE SALTINESS, ADD MORE SALT ETC ETC. DON'T OVERKILL IT -- ONCE YOU GO TOO SALTY, THERE'S NO GOING BACK.
THERE ARE OTHER THINGS YOU CAN ADD TO YOUR KIMCHI LIKE CARROTS, BOK CHOI AND SHIT BUT AGAIN THAT'S UP TO YOU.
NOW THAT YOU'RE DONE, STORE YOUR ELIXIR OF LIFE IN SOME JARS AND LEAVE THOSE IN SOME PLACE COOL FOR LIKE 24 HOURS. (SHIT I FORGOT TO LIST IN THE FIRST COMMENT THAT YOU NEED JARS TO STORE THEM, MY BAD)
AFTER 24 HOURS, LEAVE YOUR JARS OF KIMCHI IN A FRIDGE FOR 1 WEEK - A MONTH.
I KNOW THAT SEEMS BAD, BUT IF YOU REALLY CAN'T AFFORD TO WAIT THAT LONG AND YOU HAVE A FRIEND WITH AN EMPTY FRIDGE, LOOK UP FERMENTING TECHNIQUES AND WHAT TEMPERATURE YOU CAN SET YOUR FRIDGE TO, TO SPEED IT UP. I MYSELF HAVE WHAT IS CALLED A DIMCHAE -- A FRIDGE SPECIFICALLY MADE FOR FERMENTING KIMCHI, SO I'VE GOT THIS EASY MODE.
Your kimchi should be good for like almost as long as a year.
Okay, not really a year -- more like half. But that's pretty fuckin' long.
GL HF
#54 - STEP ONE WE PREPARE THE MAIN INGREDIENT -- THE CABBAGE. …  [+] (2 new replies) 10/16/2013 on I'm Not Even Sure +1
#55 - kingbulbasaur (10/16/2013) [-]
STEP TWO
PREPARE THE SAUCE.
YOU'LL PROBABLY END UP DOING THIS WHILE YOUR CABBAGE SOAKS, AS THAT'S GONNA TAKE DAMN NEAR FOREVER.

THIS IS USUALLY WHERE A LOT OF PEOPLE WILL TELL YOU TO DO DIFFERENT THINGS -- THE CORE OF KIMCHI, AS THERE'S A LOT OF WAYS TO GO ABOUT MAKING YOUR SAUCE. BUT THIS IS MY FAMILY'S WAY

KEEP IN MIND, THIS IS ASSUMING WE ARE USING TWO HEADS OF CABBAGE. SO IF YOU DECIDE TO MAKE MORE KIMCHI, JUST INCREASE THE AMOUNT OF INGREDIENTS ACCORDINGLY.


-10 TBSP FISH SAUCE
-10 TBSP RED PEPPER POWDER
-1 ONION (YOU'RE GONNA WANT THESE PULVERIZED 'CAUSE WE'RE OBVIOUSLY MAKING A SAUCE OUT OF THESE)
-1 PEAR / APPLE (USE A GRATER AND GRATE THESE INTO THE BOWL. IT'S PROBABLY GOING TO END UP LOOKING A LOT LIKE APPLE SAUCE WHEN IT'S GRATED 'CAUSE OF ALL THE JUICES BUT THAT'S OKAY, IT WORKS.)
-1 TBSP SALT
- 1/2 TBSP SUGAR
-MAYBE LIKE 1/2 OR LESS OF CRUSHED GINGER
SO STICK THIS ALL IN A BLENDER OR PUT IT IN A BOWL AND MIX IT BY HAND. BONUS POINTS FOR USING HANDS -- AGAIN, VISCERAL CONNECTION BETWEEN MAN AND KIMCHI.

IF YOU ALREADY KNOW WHAT GOOD KIMCHI SHOULD TASTE LIKE, GO AHEAD AND TASTE-TEST THE PASTE. OBVIOUSLY IT'LL TASTE NOTHING LIKE THE FINAL PRODUCT OF YOUR KIMCHI WILL TASTE LIKE, BUT IF YOU NEED MORE SWEETNESS OR SALTINESS, ADJUST IT ACCORDINGLY.

IF YOU SEE SOMETHING IN ANOTHER RECIPE ONLINE THAT SOUNDS UNCONVENTIONAL BUT TASTY, GO AHEAD AND TRY TOSSING SOME OF THAT IN YOUR SAUCE -- YOU CAN BE PRETTY EXPERIMENTAL HERE.
I HAD A BRAZILIAN FRIEND WHO PUT CILANTRO IN HER KIMCHI -- SHIT WAS SO CASH
#56 - kingbulbasaur (10/16/2013) [-]
STEP THREE
PUT IT ALL TOGETHER

PROVIDED THAT YOUR CABBAGES ARE DONE SOAKING BY THIS POINT, DRAIN THE WATER AND RINSE THEM THOROUGHLY AS YOU DON'T WANT ALL THE SALT FROM BEFORE IN THE FINAL MIX OF YOUR KIMCHI.

RINSE OUT THE BOWL / SUBSTITUTE FOR GIANT BOWL AS WELL, SINCE WE'LL BE MIXING OUR KIMCHI IN THERE.

NOW YOU'LL WANT TO KEEP YOUR PEPPER POWDER, SOME SUGAR AND SALT NEXT TO YOU IN CASE YOU WANT TO ADJUST THE TASTE OF YOUR KIMCHI BUT THAT'S FOR LATER.

MIX IT ALL UP BY HAND, MAKE SURE YOU DISTRIBUTE THE SAUCE EVENLY.
IT'S USUALLY A GOOD IDEA TO PUT HALF THE SAUCE IN THE BOWL, PUT THE LEAVES IN, THEN PUT THE OTHER HALF ON TOP OF THE LEAVES.
CHOP UP YOUR GREEN ONIONS THEN SPRINKLE IT OVER YOUR MIXTURE.
NOW IT'S TIME TO TASTE TEST
THIS IS WHERE YOUR EXTRA SALT, SUGAR AND RED PEPPER POWDER COME IN. IF YOU WANT A LITTLE MORE SALTINESS, ADD MORE SALT ETC ETC. DON'T OVERKILL IT -- ONCE YOU GO TOO SALTY, THERE'S NO GOING BACK.
THERE ARE OTHER THINGS YOU CAN ADD TO YOUR KIMCHI LIKE CARROTS, BOK CHOI AND SHIT BUT AGAIN THAT'S UP TO YOU.
NOW THAT YOU'RE DONE, STORE YOUR ELIXIR OF LIFE IN SOME JARS AND LEAVE THOSE IN SOME PLACE COOL FOR LIKE 24 HOURS. (SHIT I FORGOT TO LIST IN THE FIRST COMMENT THAT YOU NEED JARS TO STORE THEM, MY BAD)
AFTER 24 HOURS, LEAVE YOUR JARS OF KIMCHI IN A FRIDGE FOR 1 WEEK - A MONTH.
I KNOW THAT SEEMS BAD, BUT IF YOU REALLY CAN'T AFFORD TO WAIT THAT LONG AND YOU HAVE A FRIEND WITH AN EMPTY FRIDGE, LOOK UP FERMENTING TECHNIQUES AND WHAT TEMPERATURE YOU CAN SET YOUR FRIDGE TO, TO SPEED IT UP. I MYSELF HAVE WHAT IS CALLED A DIMCHAE -- A FRIDGE SPECIFICALLY MADE FOR FERMENTING KIMCHI, SO I'VE GOT THIS EASY MODE.
Your kimchi should be good for like almost as long as a year.
Okay, not really a year -- more like half. But that's pretty fuckin' long.
GL HF
#53 - This recipe has been passed down through my family for generat…  [+] (3 new replies) 10/16/2013 on I'm Not Even Sure +1
#54 - kingbulbasaur (10/16/2013) [-]
STEP ONE
WE PREPARE THE MAIN INGREDIENT -- THE CABBAGE.
BECAUSE YOU'LL BE USING (OR SHOULD BE) PRETTY LARGELY SIZED PIECES OF CABBAGE, YOU WANNA CUT THEM IN FOURTHS LENGTHWISE AND THEN PULL THE LEAVES APART. BUT KEEP THEM IN GROUPS OF 4, IT'S NICE TO KEEP THEM IN STACKS NICE AND ORGANIZED FOR WHEN YOU PUT THEM IN THE BOWL.
CLEAN YOUR CABBAGE. NEVER MAKE KIMCHI WITH DIRTY CABBAGE, THAT'S NASTY.
AFTER YOU'VE CLEANED YOUR CABBAGE, GET YOUR GIANT BOWL (OR ANYTHING ELSE YOU CAN SUBSTITUTE FOR A BOWL) AND FILL IT WITH WATER.
YOU'RE GONNA SOAK THE LEAVES FOR ABOUT 4 - 5 HOURS.
NOW HERE'S WHERE YOU MAKE A DECISION, AS THERE'S TWO WAYS TO GO ABOUT THE SOAKING BIT.
A) SOAK THE CABBAGE WITH SALT WATER OR
B) SOAK THE CABBAGE AND THEN SALT THE CABBAGE AFTERWARDS AS A SEPARATE STEP
I PREFER B BECAUSE I FEEL THAT IT EVENLY DISTRIBUTES THE SALT. IT ALSO GIVES YOU A MORE VISCERAL CONNECTION TO YOUR KIMCHI IF YOU USE YOUR HANDS.
EITHER WAY, YOU'LL END UP SOAKING YOUR CABBAGE FOR A COUPLE HOURS 'TIL THEY TURN WHITE AND DRAINED OF COLOR SO IF YOU NEED TO SAVE TIME THEN JUST TOSS A GOOD AMOUNT OF SALT IN YOUR BOWL OF WATER AND SOAK YOUR LEAVES IN THERE.
ASSUMING YOU'RE USING TWO HEADS OF CABBAGE, YOU'LL PROBABLY WANNA USE SOMETHING LIKE 200 GRAMS OF SALT. YEAH, SALTY, I KNOW.
#55 - kingbulbasaur (10/16/2013) [-]
STEP TWO
PREPARE THE SAUCE.
YOU'LL PROBABLY END UP DOING THIS WHILE YOUR CABBAGE SOAKS, AS THAT'S GONNA TAKE DAMN NEAR FOREVER.

THIS IS USUALLY WHERE A LOT OF PEOPLE WILL TELL YOU TO DO DIFFERENT THINGS -- THE CORE OF KIMCHI, AS THERE'S A LOT OF WAYS TO GO ABOUT MAKING YOUR SAUCE. BUT THIS IS MY FAMILY'S WAY

KEEP IN MIND, THIS IS ASSUMING WE ARE USING TWO HEADS OF CABBAGE. SO IF YOU DECIDE TO MAKE MORE KIMCHI, JUST INCREASE THE AMOUNT OF INGREDIENTS ACCORDINGLY.


-10 TBSP FISH SAUCE
-10 TBSP RED PEPPER POWDER
-1 ONION (YOU'RE GONNA WANT THESE PULVERIZED 'CAUSE WE'RE OBVIOUSLY MAKING A SAUCE OUT OF THESE)
-1 PEAR / APPLE (USE A GRATER AND GRATE THESE INTO THE BOWL. IT'S PROBABLY GOING TO END UP LOOKING A LOT LIKE APPLE SAUCE WHEN IT'S GRATED 'CAUSE OF ALL THE JUICES BUT THAT'S OKAY, IT WORKS.)
-1 TBSP SALT
- 1/2 TBSP SUGAR
-MAYBE LIKE 1/2 OR LESS OF CRUSHED GINGER
SO STICK THIS ALL IN A BLENDER OR PUT IT IN A BOWL AND MIX IT BY HAND. BONUS POINTS FOR USING HANDS -- AGAIN, VISCERAL CONNECTION BETWEEN MAN AND KIMCHI.

IF YOU ALREADY KNOW WHAT GOOD KIMCHI SHOULD TASTE LIKE, GO AHEAD AND TASTE-TEST THE PASTE. OBVIOUSLY IT'LL TASTE NOTHING LIKE THE FINAL PRODUCT OF YOUR KIMCHI WILL TASTE LIKE, BUT IF YOU NEED MORE SWEETNESS OR SALTINESS, ADJUST IT ACCORDINGLY.

IF YOU SEE SOMETHING IN ANOTHER RECIPE ONLINE THAT SOUNDS UNCONVENTIONAL BUT TASTY, GO AHEAD AND TRY TOSSING SOME OF THAT IN YOUR SAUCE -- YOU CAN BE PRETTY EXPERIMENTAL HERE.
I HAD A BRAZILIAN FRIEND WHO PUT CILANTRO IN HER KIMCHI -- SHIT WAS SO CASH
#56 - kingbulbasaur (10/16/2013) [-]
STEP THREE
PUT IT ALL TOGETHER

PROVIDED THAT YOUR CABBAGES ARE DONE SOAKING BY THIS POINT, DRAIN THE WATER AND RINSE THEM THOROUGHLY AS YOU DON'T WANT ALL THE SALT FROM BEFORE IN THE FINAL MIX OF YOUR KIMCHI.

RINSE OUT THE BOWL / SUBSTITUTE FOR GIANT BOWL AS WELL, SINCE WE'LL BE MIXING OUR KIMCHI IN THERE.

NOW YOU'LL WANT TO KEEP YOUR PEPPER POWDER, SOME SUGAR AND SALT NEXT TO YOU IN CASE YOU WANT TO ADJUST THE TASTE OF YOUR KIMCHI BUT THAT'S FOR LATER.

MIX IT ALL UP BY HAND, MAKE SURE YOU DISTRIBUTE THE SAUCE EVENLY.
IT'S USUALLY A GOOD IDEA TO PUT HALF THE SAUCE IN THE BOWL, PUT THE LEAVES IN, THEN PUT THE OTHER HALF ON TOP OF THE LEAVES.
CHOP UP YOUR GREEN ONIONS THEN SPRINKLE IT OVER YOUR MIXTURE.
NOW IT'S TIME TO TASTE TEST
THIS IS WHERE YOUR EXTRA SALT, SUGAR AND RED PEPPER POWDER COME IN. IF YOU WANT A LITTLE MORE SALTINESS, ADD MORE SALT ETC ETC. DON'T OVERKILL IT -- ONCE YOU GO TOO SALTY, THERE'S NO GOING BACK.
THERE ARE OTHER THINGS YOU CAN ADD TO YOUR KIMCHI LIKE CARROTS, BOK CHOI AND SHIT BUT AGAIN THAT'S UP TO YOU.
NOW THAT YOU'RE DONE, STORE YOUR ELIXIR OF LIFE IN SOME JARS AND LEAVE THOSE IN SOME PLACE COOL FOR LIKE 24 HOURS. (SHIT I FORGOT TO LIST IN THE FIRST COMMENT THAT YOU NEED JARS TO STORE THEM, MY BAD)
AFTER 24 HOURS, LEAVE YOUR JARS OF KIMCHI IN A FRIDGE FOR 1 WEEK - A MONTH.
I KNOW THAT SEEMS BAD, BUT IF YOU REALLY CAN'T AFFORD TO WAIT THAT LONG AND YOU HAVE A FRIEND WITH AN EMPTY FRIDGE, LOOK UP FERMENTING TECHNIQUES AND WHAT TEMPERATURE YOU CAN SET YOUR FRIDGE TO, TO SPEED IT UP. I MYSELF HAVE WHAT IS CALLED A DIMCHAE -- A FRIDGE SPECIFICALLY MADE FOR FERMENTING KIMCHI, SO I'VE GOT THIS EASY MODE.
Your kimchi should be good for like almost as long as a year.
Okay, not really a year -- more like half. But that's pretty fuckin' long.
GL HF
#52 - Comment deleted 10/16/2013 on I'm Not Even Sure 0
#146 - I think my favorite part of online play is when you rob liquor…  [+] (1 new reply) 10/16/2013 on Who are you talking to +1
#156 - Wakko (10/16/2013) [-]
I usually tend to just compliment the guy saying how I like his hair and how he has such a great smile.
>Everyone's face who's in the same server as me
#15 - Dude, I'm from Gyeonggido. I'm Korean as well. The tr…  [+] (10 new replies) 10/15/2013 on I'm Not Even Sure +20
#37 - mangekyoneji (10/15/2013) [-]
Too 멋있어, this nigga right here. I frickin love kimchi.
#36 - lokiak (10/15/2013) [-]
I too would like to know your kimchi recipe. I love it but can never make it right.
#53 - kingbulbasaur (10/16/2013) [-]
This recipe has been passed down through my family for generations and has been closely guarded. You, too, can create extraordinary kimchi if you follow my ways.
1) GET A BIG ASS BOWL (BIG!!)
2) GET A FUCK TON OF CABBAGE. IF YOU'RE GONNA MAKE KIMCHI, YOU MIGHT AS WELL MAKE ENOUGH TO LAST YOU THE WINTER
3) HIT UP THAT ASIAN MARKET AND PICK UP
A. FISH SAUCE
B. 5 CLOVES OF GARLIC (YOU CAN BUY THE KIND THAT COMES DICED IN A CONTAINER, THAT WORKS TOO)
C.1 BAG OF RED PEPPER POWDER (LOOK IT UP IF YOU DON'T KNOW WHAT IT IS)
D. A NICELY SIZED PIECE OF GINGER
E. LARGE CABBAGE (I DON'T KNOW WHAT IT'S CALLED EXACTLY BUT IT'S THE ONES THAT ARE KINDA OVAL-SHAPED WITH THE LONG-ASS LEAVES)
REALISTICALLY, YOU'LL WANT TWO HEADS OF THIS STUFF FOR OUR SERVING SIZE.
F. GREEN ONION (I THINK THAT'S WHAT IT'S CALLED, THAT'S WHAT MY FAMILY CALLS IT. IT'S THAT THING THE POKEMON FARFETCH'D WALKS AROUND WITH. IF YOU DON'T KNOW, LOOK IT UP.)
YOU'LL PROBABLY WANT A LOT OF THIS, IT REALLY BRINGS OUT THE FRESH CLEAN TASTE OF THE KIMCHI.
G. APPLES OR PEARS. PREFERABLY AS A ONE OF, BUT IF YOU WANT YOUR KIMCHI A LITTLE SWEETER YOU CAN DO MAYBE TWO.
H. SOME ONIONS. PROBABLY ABOUT THREE OR FOUR.
I. A RADISH. GET A NICELY SIZED ONE

4) YOU'RE GONNA WANT TO BE ABLE TO MAKE ENOUGH ROOM IN YOUR FRIDGE FOR ALL YOUR KIMCHI. THIS IS THE MOST IMPORTANT PART OF THE KIMCHI MAKING PROCESS. IF YOU ARE NOT ABLE TO MAKE ROOM IN THE FRIDGE FOR YOUR KIMCHI TO FERMENT, IT WILL NOT WORK. (ALSO, BE READY TO CLEAN YOUR FRIDGE 'CAUSE IT'S GONNA SMELL FUNKY)

I'M ASSUMING THAT YOU ALREADY HAVE SALT, SUGAR AND WATER IN YOUR HOME BUT IF YOU DON'T, PICK THAT SHIT UP AND I RECOMMEND LARGE ROCK SALT 'CAUSE THAT'S HOW I WAS RAISED TO DO SO AND I'VE NEVER TRIED ANY OTHER SALT.
#54 - kingbulbasaur (10/16/2013) [-]
STEP ONE
WE PREPARE THE MAIN INGREDIENT -- THE CABBAGE.
BECAUSE YOU'LL BE USING (OR SHOULD BE) PRETTY LARGELY SIZED PIECES OF CABBAGE, YOU WANNA CUT THEM IN FOURTHS LENGTHWISE AND THEN PULL THE LEAVES APART. BUT KEEP THEM IN GROUPS OF 4, IT'S NICE TO KEEP THEM IN STACKS NICE AND ORGANIZED FOR WHEN YOU PUT THEM IN THE BOWL.
CLEAN YOUR CABBAGE. NEVER MAKE KIMCHI WITH DIRTY CABBAGE, THAT'S NASTY.
AFTER YOU'VE CLEANED YOUR CABBAGE, GET YOUR GIANT BOWL (OR ANYTHING ELSE YOU CAN SUBSTITUTE FOR A BOWL) AND FILL IT WITH WATER.
YOU'RE GONNA SOAK THE LEAVES FOR ABOUT 4 - 5 HOURS.
NOW HERE'S WHERE YOU MAKE A DECISION, AS THERE'S TWO WAYS TO GO ABOUT THE SOAKING BIT.
A) SOAK THE CABBAGE WITH SALT WATER OR
B) SOAK THE CABBAGE AND THEN SALT THE CABBAGE AFTERWARDS AS A SEPARATE STEP
I PREFER B BECAUSE I FEEL THAT IT EVENLY DISTRIBUTES THE SALT. IT ALSO GIVES YOU A MORE VISCERAL CONNECTION TO YOUR KIMCHI IF YOU USE YOUR HANDS.
EITHER WAY, YOU'LL END UP SOAKING YOUR CABBAGE FOR A COUPLE HOURS 'TIL THEY TURN WHITE AND DRAINED OF COLOR SO IF YOU NEED TO SAVE TIME THEN JUST TOSS A GOOD AMOUNT OF SALT IN YOUR BOWL OF WATER AND SOAK YOUR LEAVES IN THERE.
ASSUMING YOU'RE USING TWO HEADS OF CABBAGE, YOU'LL PROBABLY WANNA USE SOMETHING LIKE 200 GRAMS OF SALT. YEAH, SALTY, I KNOW.
#55 - kingbulbasaur (10/16/2013) [-]
STEP TWO
PREPARE THE SAUCE.
YOU'LL PROBABLY END UP DOING THIS WHILE YOUR CABBAGE SOAKS, AS THAT'S GONNA TAKE DAMN NEAR FOREVER.

THIS IS USUALLY WHERE A LOT OF PEOPLE WILL TELL YOU TO DO DIFFERENT THINGS -- THE CORE OF KIMCHI, AS THERE'S A LOT OF WAYS TO GO ABOUT MAKING YOUR SAUCE. BUT THIS IS MY FAMILY'S WAY

KEEP IN MIND, THIS IS ASSUMING WE ARE USING TWO HEADS OF CABBAGE. SO IF YOU DECIDE TO MAKE MORE KIMCHI, JUST INCREASE THE AMOUNT OF INGREDIENTS ACCORDINGLY.


-10 TBSP FISH SAUCE
-10 TBSP RED PEPPER POWDER
-1 ONION (YOU'RE GONNA WANT THESE PULVERIZED 'CAUSE WE'RE OBVIOUSLY MAKING A SAUCE OUT OF THESE)
-1 PEAR / APPLE (USE A GRATER AND GRATE THESE INTO THE BOWL. IT'S PROBABLY GOING TO END UP LOOKING A LOT LIKE APPLE SAUCE WHEN IT'S GRATED 'CAUSE OF ALL THE JUICES BUT THAT'S OKAY, IT WORKS.)
-1 TBSP SALT
- 1/2 TBSP SUGAR
-MAYBE LIKE 1/2 OR LESS OF CRUSHED GINGER
SO STICK THIS ALL IN A BLENDER OR PUT IT IN A BOWL AND MIX IT BY HAND. BONUS POINTS FOR USING HANDS -- AGAIN, VISCERAL CONNECTION BETWEEN MAN AND KIMCHI.

IF YOU ALREADY KNOW WHAT GOOD KIMCHI SHOULD TASTE LIKE, GO AHEAD AND TASTE-TEST THE PASTE. OBVIOUSLY IT'LL TASTE NOTHING LIKE THE FINAL PRODUCT OF YOUR KIMCHI WILL TASTE LIKE, BUT IF YOU NEED MORE SWEETNESS OR SALTINESS, ADJUST IT ACCORDINGLY.

IF YOU SEE SOMETHING IN ANOTHER RECIPE ONLINE THAT SOUNDS UNCONVENTIONAL BUT TASTY, GO AHEAD AND TRY TOSSING SOME OF THAT IN YOUR SAUCE -- YOU CAN BE PRETTY EXPERIMENTAL HERE.
I HAD A BRAZILIAN FRIEND WHO PUT CILANTRO IN HER KIMCHI -- SHIT WAS SO CASH
#56 - kingbulbasaur (10/16/2013) [-]
STEP THREE
PUT IT ALL TOGETHER

PROVIDED THAT YOUR CABBAGES ARE DONE SOAKING BY THIS POINT, DRAIN THE WATER AND RINSE THEM THOROUGHLY AS YOU DON'T WANT ALL THE SALT FROM BEFORE IN THE FINAL MIX OF YOUR KIMCHI.

RINSE OUT THE BOWL / SUBSTITUTE FOR GIANT BOWL AS WELL, SINCE WE'LL BE MIXING OUR KIMCHI IN THERE.

NOW YOU'LL WANT TO KEEP YOUR PEPPER POWDER, SOME SUGAR AND SALT NEXT TO YOU IN CASE YOU WANT TO ADJUST THE TASTE OF YOUR KIMCHI BUT THAT'S FOR LATER.

MIX IT ALL UP BY HAND, MAKE SURE YOU DISTRIBUTE THE SAUCE EVENLY.
IT'S USUALLY A GOOD IDEA TO PUT HALF THE SAUCE IN THE BOWL, PUT THE LEAVES IN, THEN PUT THE OTHER HALF ON TOP OF THE LEAVES.
CHOP UP YOUR GREEN ONIONS THEN SPRINKLE IT OVER YOUR MIXTURE.
NOW IT'S TIME TO TASTE TEST
THIS IS WHERE YOUR EXTRA SALT, SUGAR AND RED PEPPER POWDER COME IN. IF YOU WANT A LITTLE MORE SALTINESS, ADD MORE SALT ETC ETC. DON'T OVERKILL IT -- ONCE YOU GO TOO SALTY, THERE'S NO GOING BACK.
THERE ARE OTHER THINGS YOU CAN ADD TO YOUR KIMCHI LIKE CARROTS, BOK CHOI AND SHIT BUT AGAIN THAT'S UP TO YOU.
NOW THAT YOU'RE DONE, STORE YOUR ELIXIR OF LIFE IN SOME JARS AND LEAVE THOSE IN SOME PLACE COOL FOR LIKE 24 HOURS. (SHIT I FORGOT TO LIST IN THE FIRST COMMENT THAT YOU NEED JARS TO STORE THEM, MY BAD)
AFTER 24 HOURS, LEAVE YOUR JARS OF KIMCHI IN A FRIDGE FOR 1 WEEK - A MONTH.
I KNOW THAT SEEMS BAD, BUT IF YOU REALLY CAN'T AFFORD TO WAIT THAT LONG AND YOU HAVE A FRIEND WITH AN EMPTY FRIDGE, LOOK UP FERMENTING TECHNIQUES AND WHAT TEMPERATURE YOU CAN SET YOUR FRIDGE TO, TO SPEED IT UP. I MYSELF HAVE WHAT IS CALLED A DIMCHAE -- A FRIDGE SPECIFICALLY MADE FOR FERMENTING KIMCHI, SO I'VE GOT THIS EASY MODE.
Your kimchi should be good for like almost as long as a year.
Okay, not really a year -- more like half. But that's pretty fuckin' long.
GL HF
#52 - kingbulbasaur has deleted their comment.
#30 - darkangeloffire (10/15/2013) [-]
"i make my own kimchi nigga"

my sides have left orbit
#23 - anon (10/15/2013) [-]
This may seem way off topic and mildly offensive, but can I have your recipe? I tried it myself and.... nah it wasn't good.
#57 - kingbulbasaur (10/16/2013) [-]
Comment #53, bruh. Fuck store-bought kimchi.

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