2020-02-07 Edition of TCTA w/ Shaun Surplus

On this edition of Two’s Company, Three’s Allowed, Shaun speaks about:

  • Risk Selfies and silly Children buying into the films and shows
  • Abortion and retards – Don’t have kids retards
  • Fast food experiment has finally been done
  • Mike might have betrayed me but be careful about what you say if you don’t have merit
  • A song for the veterans – I Was Only Nineteen
  • Some factoids both played via pre-rec and live
  • Email speaking to the “new wn’ism” coming out of communist traitors
  • Hitler gave jews free showers for a good reason – Beware the Stankies

And much more!

DOWNLOAD

 

2019-12-20 Edition of Tabi’s Tidbits w/ Tabitha – A Walk

With snow underfoot & fresh air in the lungs, Tabs speaks about Hitler some more and one of his favourite dishes, as she dodges bears and wolves and even more so, tinea’s stink!

Enjoy!

DOWNLOAD


n this tidbit, Tabitha discusses the history of the German bread dumpling knodel and shares some more information on Hitler.

Classic German Knödel

Ingredients

  • 1 pound day-old bread, such as soft pretzel rolls, brioche, kaiser rolls, or bagels, torn into 1-inch pieces

  • 2 cups whole milk, warmed

  • 2 tablespoons unsalted butter

  • ½ large onion, finely chopped

  • sea salt, to taste 

  • Freshly ground black pepper, to taste

  • ⅛ teaspoon ground nutmeg

  • 2 tablespoons fresh parsley leaves, finely chopped

  • 3 eggs, lightly beaten

  • ¼ cup all-purpose flour or breadcrumbs, if needed

  1. In a large bowl, combine the bread with enough warm milk to saturate. (You may not need all of the milk.) Let soak for 30 minutes.
  2. In a medium skillet, heat the butter over medium heat. Add the onions and sauté until soft and translucent, about 5-10 minutes. Season with a few pinches of salt, a few turns of freshly ground black pepper, nutmeg, and parsley. Transfer the onion mixture to the bread mixture.
  3. Add half the beaten eggs to the bread mixture and mix with your hands. Continue adding egg and lightly kneading until a wet dough forms. If the dough is too sticky, add a little flour or breadcrumbs. Set aside to rest at room temperature for 10 minutes.
  4. Bring a large pot of salted water to a boil over high heat. Use damp hands to form 2-inch balls with the bread mixture. Working in batches, lower the knödel into the boiling water and cook until firm, about 15 minutes. Using a slotted spoon, transfer to a plate lined with a clean towel to drain.