"Mad at the Internet" - a/k/a My Psychotherapy Sessions

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Not a major event but something quite funny. There's currently a mayoral election going on in Nordhausen in Thuringia, Germany, a town with 42,000 inhabitants.
The first electoral round is over and there are a couple of funny things to nootice:
The AfD has achieved a 42% victory with their candidate called Prophet, two other candidates' names are Trump and Marx (who represents the supposedly liberal/libertarian-esque party FDP). Overall election turnout of the first round was 56%.
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Mango Cobra said:
Of course the fat faggot pedophile Vaush would be crying about how his faggot tranny friends should be allowed to groom children.
If I had a gun with only two bullets and had to choose between shooting Vito, Hasan, or Vaush, I'd shoot Vaush twice.
And then I'd beat Vito and Hasan to death with the empty gun.
Vito for being a pedo, and Hasan for being a Turk
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Would you say, possibly, that you are coming to KILL HASAN PIKER
IN REAL LIFE
AT HIS HOUSE
 
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An Asian streamer gets sexually assaulted by a pajeet in Hong Kong
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Video archive since the tweet might’ve been removed

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Also Jadyn, you will never be a woman. You’re a schizo tranny that calls everyone a nigger

The comment cop faggot is upset that people are noticing a pattern with these rapists. And gets mad at the racism more than the sexual assault itself.
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SomeOrdinaryGamers wants the assaulter dead
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Update: the pajeet has been identified
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Richard Cheese said:
You forgot the part of the recipe where you leave your food on the counter overnight for extra delicious bug protein.
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Amateur. That only works if you stuff it with all of your expired leftovers and the remaining contents of a large bottle of sauce first. How else will you entice the bugs into their delicious grave?
 
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Translate said:
Oh neat, Chris Gesualdi had photos on his old website Barcode. He drew shitty artwork? Oh come on, how bad could it really be?

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Darn, they're all gone except for- what the fuck??

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EXCUSE ME???
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It's now confirmed that Vito Gesualdi of the Biggest Problem in the Universe has drawn lolicon fanart from "pedo doujin" (his words) and published it on his own website. Maybe he meant the "Royal I" or the "Royal Pedo" instead of openly confessing that he reads "pedo doujin" and gets inspired to create art from it.
 
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Drama Fan said:
I've never watched a Mutahar video, but I'm gonna say based. From his twitter he seems like a better type of centrist.
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He sent a whole bunch of leftists into a fit a while ago by saying "I'm pro gun and I think you should be able to defend yourself" or something similar and the usual suspects of ",YOU VALUE YOUR PROPERTY MORE THAN A HUMAN LIFE?!?!?!?!?!" started melting down at him.
 
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The Goat Man said:
Drexel, why are you taking pictures of woman in the gym while they workout? Kinda creepy.

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It's bad enough that you're taking pictures of women behind their back, but you're posting them onto the internet for your little group to jerk off to!? Disgusting behavior.
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Recently in the Rekieta thread screenshots were uncovered of Drexel allegedly taking multiple creepshots of women and sharing them on a Discord server.

Sneeds said:
SomeOrdinaryGamers wants the assaulter dead
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If a guy pins a woman down like that, I think she is well within her rights to kill him, because it'd be fair to think he'd rape her and do God knows what next.
 
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Sneeds said:
An Asian streamer gets sexually assaulted by a pajeet in Hong Kong
View attachment 5330059
Link
Also Jadyn, you will never be a woman. You’re a schizo tranny that calls everyone a nigger

The comment cop faggot is upset that people are noticing a pattern with these rapists. And gets mad at the racism more than the sexual assault itself.
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View attachment 5330113
SomeOrdinaryGamers wants the assaulter dead
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Link
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Jadyn is a 6'4 male, there is no way he is actually scared of a 5'5 pajeet doing this (which none of them would even do anyway).
 
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Nonconsentual Pronouns said:
  • 400g white bread flour
  • 1.3 tsp instant dry yeast (amount must be adjusted if you use any other kind of yeast)
  • 3 Tbsp olive oil
  • 1.5 tsp (aka .5 Tbsp) salt
  • 300ml water*
  1. Mix all but flour until salt is fully dissolved.
  2. Sift flour before adding and combine by hand until lumps and dry pockets are gone. (It is meant to be loose and sticky at this stage.)
  3. Cover (airtight or with damp cloth to prevent drying) and refrigerate for 20 minutes.
  4. Take dough out and fold all edges over into the center until you've gone fully around to shape a round doughball.
  5. Repeat steps 3 and 4 at least once to strengthen the gluten.
  6. Cover (airtight) and leave in the fridge for three or four days until ready for pizza day.
*Water amount must be adjusted according to gluten proportion in the flour. Eg; 300ml for 11%, 310ml for 12%, 320ml for 13%, 330ml for 14%. The stronger your flour, the more water it will take to rehydrate the gluten. If your brand of flour does not outright provide this number, consult the nutrition label. Divide the grams of protein per serving by the total gram weight of one serving of the flour.

For the exposed edge crust after adding your sauce and toppings, I recommend conservatively brushing on some melted bacon grease with onion and garlic powder mixed in to taste. No crusts will go uneaten if this is applied.
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What is the advantage of the very long developing time? I always see it when I look up pizza dough recipes. I eat pizza very regularly so I always let the dough develop for three to four hours until it has fully risen and then bake it directly. The one time I tried an overnight dough it didn't turn out that great.
 
Nonconsentual Pronouns said:
@Null , is there any way I could convince you to make pizza dough on a Tuesday that is convenient for you? There's a recipe that is a high hydration, cold ferment, folded method with no kneading that is extremely easy and requires minimal time aside from letting it develop its flavor in the fridge for three days so it would be ready to cook with on Friday. Just mix it all, fold it, rest and fold every 20 minutes two or three times and that's it. It's just bread flour (11%-14% gluten/protein by volume), yeast, salt, olive oil and water. It's extremely popular in my household and we can't go back to paying way too much for sub-par pizza after making this just once.

Even if it's not viable for you this week, are you at all interested in the possibility? Many of us have been wanting you to do cooking segments for years and I know it wouldn't be the same, but a lot of us also miss positive little IRL touches like your peppers and the pigeons. Those days were grand.
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You just wanna see toes again don’t you
 
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