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Ath3ro [none/use name]

@ Ath3ro @hexbear.net

Posts
1
Comments
39
Joined
2 yr. ago

  • Featured

    Ethnic Minorities and People of Color BiWeekly Thread for the 24/02/2026

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  • it’s always the first line of defense when you call out a poc tap dancing for white attention. they always try to say it’s just a joke or that it’s a good thing but yet they’re still always doing it for white people.

    Also it’s the first thing libs love to bring up to defend why poc are important, like no we shouldn’t protect latinos humanity on the basis that they are economically productive, they are just people

  • Featured

    Das Kapital Reading Group 2025 – Week 5, Feb 1-8 –Volume 1 Chapter 9, Sections 1-3 of Chapter 10

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  • so uhh, what we doing?

  • Featured

    Ethnic Minorities and People of Color BiWeekly Thread for the 24/02/2026

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  • Been semi off hexbear the last couple days and i try to ignore the baftas because i hate the british but damn reading through this thread yall are going through it arguing with crackkkers, i didn’t realize the discourse was getting this big. love you all, go vegan, get a gun, and uplift black folks and their voices

  • Featured

    Das Kapital Reading Group 2025 – Week 5, Feb 1-8 –Volume 1 Chapter 9, Sections 1-3 of Chapter 10

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  • I almost caught up but fell behind last week, hope i can participate in the next one!

  • Das Kapital Reading Group 2026 – Week 1, Jan 4-11 – Volume 1, Chapter 1 'The Commodity'

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  • add me please i wish to read

  • Locked

    Ethnic Minorities and People of Color BiWeekly Thread for the 15/12/2025

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  • i want to be more active on here but i don’t usually interact unless im in here or when i used to watch movies with hecbeat but i dont don’t do that often anymore

  • Locked

    Ethnic Minorities and People of Color BiWeekly Thread for the 15/12/2025

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  • oh man i’m first uhh i guess i would like to say i love you all you are all very beautiful shout out to us

  • Locked

    Ethnic Minorities and People of Color BiWeekly Thread for the 1/12/2025 and 8/12/2025

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  • Freezing then thawing gives it a more spongy, chewier, meatier texture that helps it absorb sauce/marinade/flavor, good for things like adobo, al pastor, or other flavorful chewy meats. I don’t do it because i don’t remember to defrost things but i’ve tried it and i like it but not sure if it’s worth the effort for me.

    I press tofu most of the time if i have time but i also mainly buy extra firm tofu or versions even more firm so it doesn’t need it but i do taste a difference i like more.

    I think a lot of tofu techniques help to dress it up and make it look nicer but the biggest thing is making sure you got a good flavor base going into it. For something like chicken tinga you need to create a well seasoned sauce to cook chicken in and it’s not different for tofu, the more time and flavor you put into it the better. I will say though i’m not a huge fan of plain tofu so i’m always trying to do more to it, some people like it on the more simple less seasoned side

  • Weekly Improvement Thread - Nov 23rd 2025

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  • good job! one of my favorite ways to increase iron is by combining it with vitamin c since vitamin c makes it more bioavailable, even as simple as a glass of orange juice with your iron pill is helpful. My favorite food recipes to consciously get some of that in though are beans+lime and oats with oranges

  • Can’t believe I’ve found myself going back to using physical cookbooks in 2025

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  • you can sub spinach for this and i prefer it with spinach but it works well with any dark leafy green

    Kale Moochim

    Ingredients

    • 2 cups chopped kale
    • 1 tablespoon doenjang
    • ½ teaspoon freshly ground black pepper
    • 1 tablespoon sesame oil
    • 1 tablespoon sesame seeds

    Directions

    1. Set up a large bowl of ice and water. In a large pot, bring 4 cups of water to a boil. Drop the kale into the boiling water for 2 minutes. Transfer the kale to the ice bath to stop the cooking.
    2. Drain the kale, wrap it in a large kitchen towel, and squeeze out the excess liquid (this is the hardest and most annoying part of the recipe, but it's necessary).
    3. Place the kale in a bowl, add the doenjang, black pepper, sesame oil, and sesame seeds and mix everything together, preferably by hand

  • Can’t believe I’ve found myself going back to using physical cookbooks in 2025

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  • Bulgogi

    Ingredients

    • 1 cup Soy Curls
    • 3 to 4 dried shiitake mushrooms
    • ½ cup Omma's Korean
    • BBQ Sauce (page 45)
    • 1 scallion, cut into
    • 2- to 3-inch lengths
    • ¼ red onion, julienned
    • ¼ cup chopped green bell pepper
    • Oil for grilling
    • ½ tablespoon sesame oil
    • 1 teaspoon toasted sesame seeds

    Directions

    1. Soak the Soy Curls in water for at least 1 hour. Drain and squeeze out any excess liquid. At the same time, soak the shiitake mushrooms to rehydrate, then chop.
    2. In a large zip-top plastic bag or reusable silicone bag, place the Soy Curls, shiitakes, barbecue sauce, scallions, red onion, and bell pepper. Make sure all the Soy Curls are submerged in the sauce. Place the bag in the refrigerator and marinate for at least 4 hours or up to 24 hours.
    3. Preheat a grill or a grill pan (or a cast-iron skillet). Slightly oil the grates or pan. When the grill is hot, place the marinated Soy Curls, mushrooms, scallions, onions, and bell pepper on the grill pan or grill topper, basting with the remaining marinade. Cook until the Soy Curls are slightly charred, about 3 to 4 minutes.
    4. Drizzle with the sesame oil and garnish with the sesame seeds before serving.

  • Can’t believe I’ve found myself going back to using physical cookbooks in 2025

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  • i’ll add the banchan under this recipe

    Bibimbap

    Recipe Book: All

    Ingredients

    • ½ tablespoon sesame oil
    • 1 carrot, julienned
    • ½ teaspoon salt
    • 1 cup cooked rice
    • 2 to 3 pieces braised tofu
    • 1 sweet potato, baked, peeled, and cut into bite-size pieces
    • 4 or 5 Pickled Perilla Leaves
    • 1 cup Bulgogi
    • 2 tablespoons Spicy Soy Sauce Dressing or Spicy Gochujang Dressing

    Directions

    1. In a medium skillet, heat the sesame oil over medium heat. Add the carrot pieces and cook until they start to get soft (not mushy), about 2 minutes. Sprinkle on the salt.
    2. Add the rice to a bowl and top with the sautéed carrot, tofu, sweet potato, perilla leaves, and bulgogi. Drizzle with the dressing

  • Can’t believe I’ve found myself going back to using physical cookbooks in 2025

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  • SOONDOOBOO CHIGAE

    Recipe Book: All

    Ingredients

    • I tablespoon sesame oil
    • 2 tablespoons gochugaru
    • ¼ onion, diced
    • 3 cloves garlic, minced
    • 1 small potato, diced
    • ½ cup hobak or regular zucchini half-moon discs (¼ inch thick)
    • 2 teaspoons salt
    • ½ teaspoon freshly ground black pepper
    • I tablespoon soup (light) soy sauce
    • 2 cups Vegetable Broth
    • 2 (16-ounce) blocks silken tofu
    • 2 scallions, chopped

    Directions

    1. In a medium ddukbaegi or Dutch oven, heat the sesame oil over medium heat. Immediately add the gochugaru and stir with a wooden spoon. Make sure the gochugaru does not burn (turn dark), as it will get bitter.
    2. When the gochugaru starts to bubble and froth, add the onion, garlic, potato, zucchini, salt, and pepper. Continue to cook until the onions begin to turn translucent, 2 to 3 minutes.
    3. Add the soy sauce to deglaze the pot. Pour in the vegetable broth. Add the silken tofu, breaking it up gently with your spoon into large chunks (you do not want it to look curdled). Reduce the heat and simmer until the potatoes are tender, about 20 minutes.
    4. Add the scallions and cook for 1 to 2 more minutes before serving

  • Can’t believe I’ve found myself going back to using physical cookbooks in 2025

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  • Yes sorry about that, i’ll send them as i format them i’ll preface this one by saying i don’t add black beans neither does her mom but beans are always good to eat KIMCHI CHIGAE

    Ingredients

    • 1 tablespoon sesame oil
    • 1 tablespoon extra-virgin olive oil
    • 4 scallions, white parts chopped, green parts cut into 1-inch lengths
    • ½ cup diced onion
    • 1 teaspoon minced fresh ginger
    • 2 to 3 cloves garlic, minced
    • 1 small potato, diced
    • 2 to 3 cups sour Baechu Kimchi
    • 1 tablespoon gochujang
    • 2 teaspoons brown rice syrup
    • 2 tablespoons soup (light) soy sauce
    • 2 cups Vegetable Broth
    • 1 (16-ounce) block medium or firm totu, cut into 1/2-inch cubes
    • ¼ cup black beans

    Directions

    1. In a medium ddukbaegi or Dutch oven, heat the sesame oil and olive oil over medium-high heat. When the oil is hot, add the scallion whites, onion, ginger, garlic, and potato. Sauté the vegetables until the onions turn translucent, about 3 minutes.
    2. Add the kimchi and continue to cook until it begins to caramelize, about 1 minute. Add the gochujang and brown rice syrup and stir the vegetables to evenly coat.
    3. Add the soy sauce to deglaze the bottom of the pot. Add the vegetable broth and bring to a boil. Reduce the heat and simmer until the potatoes are tender, about 15 minutes.
    4. Add the tofu, black beans, and the scallion greens and cook for an additional 2 minutes before serving

  • Can’t believe I’ve found myself going back to using physical cookbooks in 2025

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  • We got a couple jigae recipes we use from it but i’ll look for the other ones and send them later

  • Locked

    Ethnic Minorities and People of Color Weekly Thread for the 10/11/2025

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  • im trying to get more news and build up my rss feed, y'all got any sites you like?

  • Locked

    Ethnic Minorities and People of Color Weekly Thread for the 10/11/2025

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  • Yes to both but also internally to both, i don’t think ive ever openly said sorry or done anything externally in order to “rectify”(idk if thats the right word but rock with me) anything that i used to say or think that i later came to feel was problematic. At the same time though i’ve never been checked for anything so that may be why.

  • Can’t believe I’ve found myself going back to using physical cookbooks in 2025

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  • the book is called the korean vegan and it’s by joanne lee molinaro, if you want i can send some recipes later if you can think of anything you wsnt

  • Locked

    Ethnic Minorities and People of Color Weekly Thread for the 10/11/2025

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  • I don’t know, I couldn’t tell you i’m not black. None of my friends have said they think it’s racist for whatever that’s worth.

  • commrequest @hexbear.net
    Ath3ro [none/use name] @hexbear.net

    /c/rap