How Plants Rely On Friendly Fungal Bodyguards

Two plants of the same species grow side by side. One is assaulted by insects, one not. On an individual plant, some leaves get eaten, some not. This doesnt happen at random, but is caused by the fungi that live within the foliages and roots of the plant.

Imagine you are holding a shoot of the dahlia plant, pictured below. How many species do you have in your hand? The answer is most certainly not one, but likely somewhere between 20 and 30. This is because every plant has fungi and bacteria that live on its surface( called epiphytes) and within its tissues( called endophytes ).

If the stem is still attached to its roots then the number of species would easily double. The roots contain lots of endophytes and a separate group of fungi, called mycorrhizas. These fungis grow into plant roots and form a symbiotic relationship in which the fungus donates nutrients( principally phosphate and nitrate) to the plant, in return for a supplying of carbon.

Dahlia is full of fungi. Alan Gange, Author

There has been a recent upsurge of interest in these fungi, as their presence can affect the growth of insects that assault plants. Research at Royal Holloway has shown that mycorrhizal fungi reduce the growth of many bugs, by increasing the plants chemical defenses. Our most recent run shows that endophyte fungu, the ones that live within plant tissue, can also cause plants to make novel chemicals.

So both endophytes and mycorrhizas can be thought of as plant bodyguards, where both partners benefit from business associations. The fungi gain refuge and resources, while the plant gains a natural pest protection system. The challenge is to exploit this natural system in agriculture and horticulture. However, these sorts of fungi are rare in crop plants thanks to years of fungicides, fertilisers and plant breeding, and modern harvests have far fewer natural fungal partners than their equivalents in the wild.

The mushroom get sugar and oxygen from the tree and returns minerals and carbon dioxide. jps/

Plants Can Opt Their Fungal Partners

In a wildflower grassland, many plants grow in close proximity but these plants can have entirely different fungal bodyguards. Although the plants grow in the same conditions, with the same spores floating around, they appear to select which fungi colonise their tissues.

Perhaps more intriguing is that different fungi exert different effects on bugs, a phenomenon called ecological specificity. In nature, plants seem to select the fungu that will provide them with maximum benefit. If were to use this in agriculture, current challenges is to find the right combinations of fungus that will provide crops with protection against pests and diseases.

There is a separate group of fungi, called entomopathogens, that kill bugs. These fungi can also live within plant tissues, meaning that if an insect eats an infected leaf, it ingests a killer fungus. There is evidence that plants particularly allow these most beneficial of bodyguards to colonise their tissues extensively more so than other tissue-dwelling fungi.

The Fungal Internet

The chemicals produced by all of these fungi travel throughout the plant. Some fungi in the root can change the host plants chemistry to keep leaf-feeding insects largely at bay, which may well be one reason why cultivating a rich soil full of useful microbes can lead to reduced pest problems above ground.

Fungal-tree internet: underground mycelia can transports alarm chemicals from plant to plant. sigur/

Other mycorrhiza( root) fungi can change the chemical makeup of a plants leaves, and we have found that these chemicals can attract parasitoid bugs to give another level of defence they can reduce insect growth by making foliages less edible, while simultaneously helping the plant to bellow parasitic insects that assault the herbivores.

Perhaps even more exciting is the discovery that networks of fungu in the clay can link many plants together. The mushrooms you see above ground are simply the fruiting the organizations of a larger organism below the surface, composed of thread-like material called mycelium.

Mycelium: the underground network. Bob Blaylock, CC BY-SA

Each mycelial thread( a hypha) has a structure like a drain tube. When plants are assaulted by insects, they make alarm chemicals that are transported to neighbouring plants through this tube network. Unattacked plants respond to these alarm signals by producing chemicals to ward off an impending attack.

This may be why no-dig gardening is suppose by many to produce healthier harvests than commercial agriculture, where this fungal network is continuously disrupted by ploughing.

Plants and fungi do not exist in isolation, but instead form a cooperative in the war against insect pests. Even better is that the fungis are perfectly edible if you had a salad recently, youll have plenty of endophytes within your belly right now.

Alan Gange, Professor of Microbial Ecology, Royal Holloway

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Don’t Skip The Pasta: 16 Mouthwatering Italian Paleo Recipes

The alluring cheesy layers on a thin, crunchy crust of pizza sprinkled with your favorite toppings, giving you that explosive — and orgasmic — sensation in simply one bite.

The chunky meatballs rolling down on top of your succulent pasta mixed with your delicious, creamy sauce that never fails to awaken your senses and tickle your taste buds with every swirl.

I bet all you could think of by now is binging on these sumptuous treats, as you salivate with every term you read.

But then all dreams and fantasies are crushed as you snap back to reality now that you’ve jumped into the Paleo bandwagon.

Or are they?

Read on for Italian paleo recipes that will satisfy your inner caveman and your love of Italian cuisine.

Pasta Da Vinci

Get the recipe from Paleo Parents here.

Crispy Italian Paleo Cauliflower Poppers

Get the recipe from Primal Bliss Nutrition here.

Paleo Caramelized Onion White Pizza( Dairy-Free)

Get the recipe from All Day I Dream About Food here.

Eggplant Strata with Sausage and Cashew Ricotta

Get the recipe from Paleo Table here.

Paleo Moussaka Recipe

Get the recipe from Primal Bliss Nutrition here.

Steak Bruschetta with Spaghetti Squash

Get the recipe from Paleo Table here.

Wild Shrimp Scampi

Get the recipe from Vitacost here.

Paleo Italian Lemon Ricotta Cheese Cake with Blueberry Sauce

Get the recipe from Primal Bliss Nutrition here.

Paleo Pizza Crust

Get the recipe from The Skinny Spice here.

Marcella Hazans Tomato Sauce with Grain-Free Fettuccine

Get the recipe from There’s A Cook In My Kitchen here.

Sauteed Broccoli Rabe with Prosciutto, Mushrooms and Caramelized Onions

Get the recipe from GI 365 here.

Low Carb Italian Eggs in Purgatory

Get the recipe from Beauty and the Foodie here.

Spicy Kale with Pancetta and Onions

Get the recipe from All Day I Dream About Food here.

Roasted Red Pepper Pasta Recipe

Get the recipe from Paleo Leap here.

Paleo Pesto Meatballs

Get the recipe from Everyday Maven here.

Paleo Roasted Chicken

Get the recipe from She Knowshere.

There you have it, folks. Now latching onto a barbell orrunning on a treadmillwont be rendered useless as we have another reason not to jump back to our diets simply to run Italian.

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. Considering that almost half of the world doesn’t drink at all, that leaves the other half drinking up their share. DTAG 3 TTDTAG 4 TTDTAG 5 TTDTAG 6 TTDTAG 7 TTDTAG 8 TTDTAG 9 TT

So you want to eat meat, eh? There’s a dilemma.

Ever since the release of Michael Pollan’s seminal volume, “The Omnivore’s Dilemma, ” more people all over the world have been trying to decide if their lives could use more locally harvested food including meat.

The existing meat production pipeline is flawed . Pollan and many others like Eric Schlosser( of “Fast Food Nation” fame) and the documentary “Samsara” have showed us just how bad it really is. Some folks go vegan or vegetarian, but others have tried to figure out ways to get locally created animals.

Image of Michael Pollan by Sage Ross/ Wikimedia.

Were the walls of our meat industry to become transparent, literally or even figuratively, we would not long continue to raise, kill, and eat animals the style we do.”
Michael Pollan, “The Omnivore’s Dilemma”

Can you feed meat ethically?

What is there to do if you would prefer meat to be a source of protein in your diet but want to have it in an ethical and eco-friendly style?

The answer might be in your backyard. Literally.

If you live in an area that has access to wild game, you are able want to consider hunting. Seriously! Many people have turned to personally hunting their meat, and the great majority of those who are passionate about it harvest game in ways that are safe, clean, and quick.

Ask yourself: Is that more or less ethical than, for example, a cow grow while standing on heaps of manure, force-fed antibiotics, and unable to turn around or even move ? Or a chicken with its beak cut off, unable to move in its cage or do anything except feed and well, you know. How about what happens when animals reach the “killing floor” where they’re executed en masse and “disassembled” before they make it to the local “Mall* Wart” in your city?

If you do it yourself, it can get you closer to your food supply and in touch with its life cycle.

Even though I’ve hunted since I was a kid, “Omnivore’s Dilemma” got me even more interested in putting wild game into my freezer and onto our table. Knowing a lot more about your food sources is key to understanding why it matters so much to your health and happiness. And, prepared right, wild game is absolutely delicious.

Also, I still thank every animal I take for devoting food and sustenance to my family.

Replacing things like factory-farmed cows and chickens with wild game is possible.

You can also conducted an investigation into organic/ grass-fed animals on local farms, but that can get pricey. We’ve done it to the tune of $900 for a half cow, and you must have a deep freeze on hand to store it.

But small-game hunting can be cost-effective and good exercising, and it’s not a big lift when it is necessary to clean and cooking.

Some people use a bow and arrow, a small-caliber rifles like a. 22, or even a simple single-shot shotgun available for $100. For that matter, there are many people who like to hunt with birds of prey developed falcons, hawk, and more.

Whatever method you use, once you’ve got your license, it’s time to get out there!

What are some good options to hunt?

Let’s go through some ranges of game that can usually be found in open regions around the United States.

1. Rabbits

Cottontails, hares, and jackrabbits all offer a great meal when you harvest them humanely and ethically. Rabbit season starts in September or October in most parts of the country. The savor? A plenty like chicken, but a little stronger flavor. You can really make it tasty with a good ol’ hasenpfeffer recipe( or as Bugs Bunny would call it … rabbit stew ).

Thumper … I entail, the cottontail rabbit. Image by Jon Sullivan/ Wikimedia.

2. Squirrels

Bushy tail( fox) squirrels, chipmunks, woodchucks, and prairie puppies are all in the same scientific family. As opposed to hoofing it through the timbers and grasslands for rabbits, squirrel hunting is more for people who like to sit for a while. The taste is also kinda like chicken, but a lot greasier. Think dark meat.

The common fox squirrel. Photo by Brandon Weber/ Upworthy.

3. Upland birds

Pheasant, quail, grouse, Hungarian partridge, and other species are actively feeing and preparing for the winter months late in the year, starting around September. Definitely a way to burn some calories because hunting them requires hikes through woods, grasslands, and farm fields, where you can see them flush, often with a great prosper of coloring.

As you might have guessed, the savour is very much like chicken!

The ring-necked pheasant. Image by USFWS Mountain-Prairie/ Flickr.

Bonus : Here’s a pheasant recipe I created years ago, but it’ll work with pretty much any small game.

4. Waterfowl

Waterfowl include geese, ducks, and other birds that stay close to water. At 12 to 15 pounds per bird for an adult goose, they can easily feed a family. It’s very much a dark meat; in fact, goose breasts look as dark as steaks before and after you cook them. The taste is very much like duck, rather than turkey. All are fabulous, on the grill or slow-cooked in the oven or pressure cooker.

“Honkers, ” as they’re sometimes called. If you’ve ever been close to a flock, you know why. Image by Alan Wilson/ Wikipedia.

5. Deer, elk, and other cervids

This is definitely deep-end-of-the-pool hunting not small game. And it takes a deeper relationship with the local population to really make it ethical.

“The Three Kings.” Image by Brandon Weber/ Upworthy.

A term on “trophy” animals( i.e ., those with a lot of antlers) versus those intended for food and culinary delights: Though the picture I took here is of bucks, I take the female variety( “does”) too. There’s a reasons for.

If the herd gets out of balance from too many does, then bucks can die from food dearth in the winter months. Read: They starve.

I’ve been regaled with many a narrative of winters being so harsh in parts of the country that deer feed tree bark and pine needles to survive. That’s not good, and they suffer, so it’s far better to harvest enough of them each year so that the herd is strong.

“Hiya, human! ” Photo of policeman elk in Rocky Mountain National Park by Brandon Weber/ Upworthy.

In the mountain nations, elk and other cervids( ruminant mammals that are members of the Cervidae family) are also frequently harvested. These will supply hundreds of pounds of venison at a time.

I’m a prow hunter myself, and it takes tons of patience, practice, skill, and the ability to sit softly for hours on end. My 7-year-old wants to go deer hunting in a few years, but I’ve already alerted him that he cannot talk for hours at a time a feat I do not think it’s humanly possible for him to accomplish.

The savour is like beef, with much less fat. Cooking venison is a skill unto itself, and you frequently will have to cut the cook time in half versus beef, or it will be very dry. They’re much like grass-fed beef in that regard. The differing types of cervids produce subtle savour differences. I am fond of whitetail deer and elk, but some folks love caribou and antelope, too.

Bonus: If you want to go full-on mountain person, you can learn how to make a coat or blanket from the conceals, as well as other fancy things from other portions. Double bonus: If you have dogs, venison bones are great for them to chew on.( Just be sure to do it safely !)

6. Wild turkey

No , not THAT Wild Turkey

This is another “sit and wait” beast to hunt, and they have extremely acute eyesight and hearing, so they’re not easy. But taste one even if you’ve had “free-range” turkey before and you might just be hooked.

“Hi Tom. Have you met … Tom? ” Photo by Brandon Weber/ Upworthy.

7. Wild boar/ pig

I’ve not yet had the experience of hunting these, but( SPOILER ALERT !) it is the critter that Pollan objective up harvesting at the end of “The Omnivore’s Dilemma, ” along with local mushrooms and vegetables. In some parts of the country especially the South they are frequently harvested year-round. The savor is definitely pork, with older animals having a “musky” flavor.

“Oink? Not quite, Bub.” Image of wild boars near Kennedy Space Center by NASA/ Wikimedia.


For the pescatarians out there, catching and cooking your own fish can be magical. You only need access to waterways, ponds, or lakes, and a simple cane pole with a hooking and night crawler will do. The children will love it, and cooking fresh catfish or trout over a campfire is a great experience.

The species “Cerveza Metallica, ” with the author’s buddy Dave. Photo by Brandon Weber/ Upworthy.

There are, of course, tons of other critters in pockets of the country that can also be harvested as well, like alligators, goats, crabs, lobsters, bears, and more.

Hey, it beats store-bought, right? Check with local ethical hunters to find what might be available to you!

What if the whole idea of hunting game yourself is still not for you? That’s fair.

Here’s an idea: Why not trade with person for locally sourced meat?

If you don’t want to go through with hunting and taking your own animals, you could arrange a trade with someone you know. “Hey, Jane, I’ll prepare the bread from locally raised grain and roast some locally-grown veggies if you are able harvest the venison steaks. Deal? ”

Or even get together with friends and family who hunt and make it a feast!

Bon apptit!

Also, for a little savour of what “The Omnivore’s Dilemma” is all about, check this video out 😛 TAGEND

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How different would North Korea have been under Kim Jong-nam?

Kim Jong-uns multilingual, well-travelled older brother might have helped the country towards reform

As the news surrounding Kim Jong-nams death gets increasingly surreal its easy to forget what he could have represented: a North Korea capable of gradual reform.

Unlike most of his fellow citizens he was multilingual and travelled around the world from a young age, and while he never crossed to a position of dissent by speaking out about human rights abuses or befriending defectors a North Korea with him in the power structure been in a position to seemed remarkably different.

The weird and wacky propaganda aspects of the Kim family system could have been retained the embalmed ex-leaders, the socialist artwork, the mushroom research institutes but the country might have been more lenient on free speech and more willing to engage with the international community.

While Kim Jong-un has experimented with such reforms, the character of the young leaders reign has been one of traditionalist retrenchment and the cult of personality. Since he took power in 2011, Kim Jong-uns zeal for Kimism has sent a message to Northern korean that there are no alternatives. And now, with his older, estranged brother out of the style, he is further cemented as the countrys merely option.

Drawing up alternative leadership scenarios for North Korea might seem presumptuous, but it is an ongoing and urgent task for the governmental forces in neighbouring South Korea, which knows that a sudden vacuum of governance in Pyongyang could, at best, have dire economic consequences. At worst, it could destroy their country.

And another country has a huge stake in the vision of a more collective North Korea, prepared to open up to the outside world: China, for whom Kim Jong-nams assassination could be read as a slap in the face.

In a remarkable series of email exchanges that emerged in 2012, Kim Jong-nam claimed he was living in Macau under the protection of the Chinese government. Some speculated that the report was Beijings ace in the hole should North Korea ever collapse.

Chinas long-term goal with regards to North Korea is for living standards to rise, the consumer economy to grow and trade between the two countries to increase.

Infrastructure along the border is being built rapidly, even if there are no roads to connect it up from the North Korean side, and the long-term diplomatic strategy being pursued from Beijing is to encourage North Korea to open up , not compel it to hunker down.

This could happen much more quickly if there were pragmatic leaders in Pyongyang, leaders less preoccupied with military security, with a global outlook similar to Kim Jong-nams.

But even with the older brother dead, Beijing may still believe it can get some of what it wants long-term from Kim Jong-un, or his newly powerful younger sister Kim Yo-jong.

The growth of marketplace activity and a middle class harbouring more consumerist ideals is seen as a positive sign by China.

And while North Koreans are still closely monitored by a system of mutual surveillance, more have travelled abroad during Kim Jong-uns era, many to work in China.

There remains a major stumbling block to this approach, however: Kim Jong-uns insistence on testing nuclear weapons and firing ballistic missile into the Sea of Japan.

China is penalizing North Korea for the 12 February missile test by limiting the amount of coal it purchases from the country.

The Kim Jong-nam assassination will put further stress on the bilateral relationship even with Chinese state-media trying to limit the damage by encouraging citizens not to believe the narrative that Kim Jong-un is responsible for two brothers death.

Ultimately the events of 2017 will leave North Korea increasingly isolated internationally, but also estranged from its Chinese comrades, who have been left doubting the route forward. The Kim family knows how to dispose of problematic relationships. Is Beijing ready to do the same?

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13 reasons why Rotterdam may be Europe’s new capital of cool

( CNN) Rotterdam — the Netherlands’ second largest city and Europe’s biggest port — is currently enjoying its transformation from a city beset with urban problems to a hip place to visit or live.

Long lost in the shadow of Amsterdam, crowdfunding initiatives and striking new architecture have helped boost Rotterdam’s vibe and image recently.

Some are now asking, does the city of 630,000 people from 170 nationalities have the credentials to be considered Europe’s new capital of cool?

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20 best Chinese recipes: portion 4

Steamed fish Cantonese style, Mongolian lamb fire pot and ma po tofu – great Chinese recipes from Ken Hom, Yan-kit So and Jeremy Pang

Ken Homs steamed fish Cantonese style

Steaming fish is a great southern Chinese tradition, and it is my favourite technique of cooking fish. Nothing masks the fresh savour of the fish, which remains moist and tender at the same hour, and you can savor the combination of the other ingredients.

Serves 4
firm white fish fillets 450 g, such as seabass or cod, or a whole fish such as turbot
coarse ocean salt or plain salt 1 tsp
fresh ginger 1 tbsp, finely shredded
spring onions 3 tbsp, finely shredded
light soy sauce 1 tbsp
dark soy sauce 2 tsp
groundnut or vegetable oil 1 tbsp
sesame petroleum 2 tsp
fresh coriander sprigs, to garnish

If you are using a whole fish, remove the gills. Pat the fish or fish fillets dry with kitchen newspaper. Rub with the salt on both sides, then set aside for 30 minutes. This helps the flesh to firm up and depict out any excess moisture.

Next set up a steamer, or set a rack into a wok or deep pan, and fill it with 5cm( 2in) of water. Bring the water to the boil over a high hot. Put the fish on a heatproof plate and scatter the ginger evenly over the top. Lower the plate of fish into the steamer or on to the rack. Cover the pan tightly and gently steam the fish until it is just cooked. Flat fish will take about 5 minutes to cook. Thicker fish will take 12 -1 four minutes.

Remove the plate of cooked fish from the pan and sprinkle with the spring onions and the light and dark soy sauces. Heat the two oils together in a small pan. When they are hot and smoking, pour the hot oil on top of the fish and garnish with the coriander sprigs. Serve at once.
From Complete Chinese Cookbook by Ken Hom( BBC Books, 26 ). Click here to buy a transcript for 20.80

Jihua Lis home style cabbage

Photograph: Martin Poole for the Observer

Serves 1
veggie or olive oil
Sichuan peppercorns 2 tsp
garlic 2-3 cloves, minced or sliced
spring onion 1, chopped
dried chilli 3-4, crumbled or cut into small pieces
green chilli to taste
sweetheart cabbage , torn or cut into 5-7cm pieces
soy sauce 2 tsp
sugar 1 tsp

Put 3-4 teaspoons of vegetable or olive oil in the wok, heat with max power. Put the Sichuan peppercorns into the wok. Leave it for half another minute or until the peppercorns turn dark, use a strainer or skimmer to remove the Sichuan peppercorns.

Add the garlic, spring onion, dried chilli and green chilli, stir fry for a few seconds and then add in the cabbage pieces. Stir fry until it becomes tender.

Add the soy sauce and sugar. Continue to stir fry for 20 seconds or so. The dish is now ready!
Silk Road, 49 Camberwell Church Street, London SE5 8TR; 020 7703 4832

Yan-kit Sos Mongolian lamb fire pot

Photograph: Martin Poole for the Observer

This Mongolian dish, which has long since become part and parcel of Peking food, ranks second in renown only to the Peking duck.

Serves 6 as dinner
lamb leg, ideally spring lamb, about 1.2 kg
cellophane noodles 100 g
Chinese celery cabbage 1, about 800 g, trimmed
dried egg or buckwheat noodles 225 g

For the dip
sesame paste 120 ml, well stirred in the jar
fermented red bean curd 2 cakes, or about 4 tbsp plus 2 tbsp own juice
Shaoxing rice wine or medium dry sherry 90 ml
sugar 3 tbsp
thin soy sauce 120 ml
hot chilli petroleum 3-4 tbsp
sesame oil 3-4 tbsp
fish sauce 4 tbsp
coriander leaves 100 g, chopped into small pieces
spring onions 10 -1 2 large, cut into small rounds

Ask the butcher to bone the lamb for you. If possible, freeze for about 3-4 hours soes that the meat becomes firm and easy to cut into paper-thin slices.

Meanwhile, soak the cellophane noodles in plenty of boiling water in a bowl. Leave for a minimum of 20 -3 0 minutes to expand. Drain. Make 2-3 cuts with scissors to abbreviate them. Transfer to a serving bowl.

Slice the celery cabbage at 2.5 cm intervals. Set on to a plate.

Plunge the noodles into plenty of simmering water, return to the boil, then continue to cook for several minutes until they are soft yet al dente. Drain and rinse under cold work water. Put on to a plate or into a bowl.

Prepare the dip: set the sesame paste into a fairly large serving bowl and gradually add about 120 ml of water to dilute, stirring until smoothly mixed. Add about 45 -6 0ml( 3-4tbsp) water to the red bean curd and blend to a creamy consistency. Pour into the serving bowl, then add the wine or sherry, sugar, soy sauce, the oils and fish sauce and stir until well mixed.

Take the lamb out of the freezer. Trim excess fat and cut into as paper-thin slicings as you can manage. Ideally, each slice should be about 10 x 4cm. Arrange them on several serving plates in single layers but overlapping each other. Refrigerate, covered, until ready to eat.

Put all the ingredients on the dining table. Pour simmering water into a fire pot to come about half way up the sides, and bring back to the simmer.( If you dont want to use a traditional charcoal-burning fire pot, use a heatproof bowl and burner or an electric pot .) The feast is now ready to commence.

To serve, provide each person with a pair of bamboo chopsticks( not plastic or lacquered ones ), a small wire strainer made specially for fire-pot feasts( optional ), a bowl and a small plate.

To eat, everyone spoons some sauce into their bowl and adds some coriander leaves and spring onions. Everyone picks up 1-2 slicings of lamb at a time, sets them into the strainer( or use chopsticks) and immerses them in the water in the pot. Remove after a few seconds( or longer if very well done meat is favor ). The meat is then dipped into the sauce before eating.

After about half of the lamb has been devoured and the water in the pot has become a tasty broth, put in the cabbage and cellophane noodles in stages for everyone to share. Dip them into the sauce before feeing. Whenever necessary, replenish the water in the pot.

After about three-quarters of the lamb has been consumed, put in half or all of the remaining noodles. Dip into the sauce then eat them.

At the end of the feast, the broth in the pot is shared. Each person spoons some into their bowl, mixes it with the remaining sauce and then drinks it.
From Yan-kits Classic Chinese Cookbook by Yan-kit So( Dorling Kindersley, 16.99 ).
Click here to buy a transcript for 13.59

Jeremy Pangs ma po tofu

Photograph: Martin Poole

The literal translation of this dish, old pocked girl tofu, may not sound especially appetising, but stick with it as the result is a lovely, spicy, broth-like dish that highlights how good tofu is at absorbing flavour. Served with rice on the side, its the ultimate one-wok-wonder.

Serves 4
onion 1 small
garlic 2 cloves
fresh birds-eye chillies 2
coriander a small handful
firm silken tofu 300 g( fresh or packaged tofu are both fine to use)
preserved black beans 2 tsp
Sichuan peppercorns 1 tsp
pork mince 400 g
Chiu Chow chilli oil 2 tbsp, the oil from the top of the pot only

For the marinade
sesame oil 2 tsp
granulated sugar a pinch
light soy sauce 1 tbsp

For the sauce
chilli bean paste or hot chilli paste 2 tsp
light soy sauce 2 tbsp
rice wine 3 tbsp
chicken stock 400 ml

Dice the onion. Finely chop the garlic, birds-eye chillies and coriander. Cut the silken tofu into 2cm cubes.

Wash and drain the preserved black beans, place them in a sealable plastic pouch with the Sichuan peppercorns and bash them with a rolling pin until softly crushed.

Place the meat in a bowl, add the marinade ingredients and massage together well with your hands. Mix the sauce ingredients in a separate bowl.

Build your wok clock: place your diced onion at 12 oclock, then arrange the garlic, chilli, crushed black beans and peppercorns, meat bowl, sauce bowl, tofu cubes and coriander clockwise around your plate.

To cook, heat the Chiu Chow chilli petroleum in a wok over a medium-high heat until smoking hot.

Add the onion to the pan and stir fry for 1 minute until the onions are softly browned and starting to soften. Add the garlic, chilli and black bean and peppercorn mixture to the pan, followed instantly by the marinated pork. Stir fry for a further 2 minutes, until the pork mince is separated and browned, then pour over the sauce and bring to a vigorous boil.

Add the diced tofu to the wok, reduce the hot to medium and simmer for five minutes, stirring gently so as not to break up the tofu pieces too much. Continue to bubble away until the sauce has thickened and reduced by a third but the dish is still nice and brothy. Remove from the heat.

Serve in a large bowl and scatter over the finely chopped coriander to garnish.

If your sauce isnt thickening up properly, mix together tablespoon of cornflour with 2 tablespoons of cold water and stir it into your sauce before folding in the tofu. Alternatively, if you happen to over-boil your sauce, only add a little hot water to thin it out.

To make this dish vegetarian, swap the minced pork for finely chopped soaked shiitake mushrooms.
From Chinese Unchopped by Jeremy Pang( Quadrille, 20 ).
Click here to buy a transcript for 16

Jeremy Pangs clay-pot chicken and mushroom rice with chilli and garlic sauce

Photograph: Martin Poole

Steam in cooking does not always have to come from water simmering in a pan. In this Hong Kong dish the steam is made from the rice, and there is an art to getting the chicken into it at the right time in order to have it cook through perfectly and give you the textures youll want a crispy layer of rice on the bottom of the pot, followed by fluffy, steamed rice in the middle and succulent meat on top.

Serves 4
For the chilli and garlic sauce
vegetable oil tbsp
fresh red chilli 1 big, roughly chopped
garlic 2 cloves, bashed and peeled but maintained whole
darknes soy sauce 6 tbsp
granulated sugar 1 tbsp

chicken thighs 400 g, boned, skinless
dried shiitake mushrooms 8, soaked and drained
jasmine rice 280 g
water 340 ml
ginger a thumb-sized piece
spring onion 1
vegetable oil 1 tbsp

For the marinade
sesame petroleum 2 tsp
light soy sauce 2 tbsp
Shaoxing rice wine 2 tbsp
granulated sugar 1 tsp
cornflour 1 tbsp

To make the chilli and garlic sauce, heat the vegetable oil in a small saucepan over a medium heat. Add the chilli and garlic and cook, stir, for 30 seconds, then add the soy sauce and sugar to the pan, bring to a boil and cook for a further 30 seconds, until the sauce has caramelised slightly but is still runny. Pour into a ramekin ready for later.

Cut the chicken thighs into 5mm slice and put in a bowl. Cut the drained, soaked shiitake mushrooms into fine slicings and add to the chicken slices. Add the marinade ingredients to the bowl and, using your hands, rub them together until all the marinade has been absorbed.

Rinse the rice 2-3 times to get rid of any excess starch, then drain the rice through a sieve. Measure out the water for cooking in a jug. Finely slice the ginger and spring onion.

Build your wok clock: place your ginger at 12 oclock, then arrange the rice, water, marinaded chicken bowl and spring onion clockwise around your plate.

To cook, heat the vegetable oil to a medium heat in a clay pot or heavy-bottomed saucepan. Add the slice of ginger to the petroleum and stir fry for 30 seconds until fragrant.

Add the washed rice to the pan and fry it in the oil for 1 minute, stirring to coat the grains evenly, then pour over the water. Bring to the simmer, then reduce to a simmer, add the chicken and mushroom mixture and cook, encompassed, over a low hot for 20 minutes.

Remove the lid and check that the chicken is cooked( it was necessary to light brown or white in colour, with no pink ), and that the rice has formed a crisp, golden brown layer on the bottom of the pan. If it needs it, leave it to cook for a few minutes longer.

Once cooked, spoonful into bowls and garnish with the spring onion. Serve with the chilli and garlic sauce.

If you hear light crackling noises from the base of the pan during the last stage of cooking, this is a good sign that the rice is crisping up on the bottom of the pan. If, however, you smell burning, turn the hob off at this phase and serve the dish immediately.
From Chinese Unchopped by Jeremy Pang( Quadrille, 20 ).
Click here to buy a copy for 16

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Man streaks girl's lacrosse game, blames it on 'bad mushrooms' –

Man streaks girl's lacrosse game, blames it on 'bad mushrooms'
UPPER ARLINGTON OHIO (WSYX/CNN) – A man accused of streaking during a middle school girls' lacrosse game and assaulting a trainer blamed "bad mushrooms" for his behavior while in court. Upper Arlington police arrested 20-year-old Melvin Williams at

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What Nutritionists Order At Their Favorite Eateries

We love eating out so much that it’s not really a weekly treat as much as it is a regular part of our daily diet. But when you’re feeing out that much, it’s sometimes good to have some organizing principles that can help you choose the healthiest foods while also helping you feel like you’re indulging and having fun.

We’ve asked four nutrition experts to explain their approach to eating out and how they would order at four different kinds of restaurants. Find which philosophy aligns with your perspective, and then check out what such person or persons would order at Chinese, Mexican, Italian and Japanese restaurants.

Alexis Joseph: The Portion Controller . As a dietitian, founder of and co-founder of Alchemy Juice Bar+ Cafe in Columbus, Ohio, Joseph loves feeing out but doesn’t love obsessing over a menu beforehand. Instead, she has some go-to guidelines that be used to help choice the healthiest vegetarian dishes and she focuses on section control.

“Just because you’re served a huge plate of food, doesn’t mean you have to eat it all in one sitting, ” she said. “If you wouldn’t eat five servings of pasta at home, you don’t need to eat it in a restaurant! “

Alissa Rumsey: The Mindful Eater. A dietitian and spokeswoman for the Academy of Nutrition and Dietetics, says that if people eat out no more than two to three times a week, it’s penalty to pander a little bit. To get the most out of the experience, Rumsey says, focus on the food in a mindful way.

“Focus on eating mindfully, paying attention to the smell, taste, and looking of your food, ” she advised. “This will help you to be more in touch with your starvation and fullness signals, constructing it simpler to stop eating once you start to feel full.”

Nancy Farrell: The Menu Navigator. A dietitian and spokeswoman of the Academy of Nutrition and Dietetics, Farrell approaches restaurants in an open-minded and adventurous style. Instead of ordering the same entrees every time, she explores the menu in search of “wonderful, colorful, flavorful foods” that are prepared employing healthier cooking methods.

“Watch preparation methods and strive[ to select] foods the hell is baked, broiled, steamed or grilled, ” said Farrell. “And, always, always ask what the vegetable of the day is and work to incorporate it or a salad into your meal.”

Rachel Lander-Canseco: The Planner . An L-Abased dietitian, Lander-Canseco prefers to save eatery dinners for a once-a-week treat or a special occasion( and to her, Saturdays count as a special occasion ). But if you are eating out every day, Lander-Canseco is a huge fan of researching the menu choices before you arrive, so you can customize a dinner to suit your needs based on nutrition facts or ingredients. And if you’re serious about portion control, Lander-Canseco wants you to “feel empowered” to reject bread baskets of bowls of chips for the table.

“That table bread and chips and salsa can be tough to defy even for those with the best of intentions( and especially after a couple of sips of that wine or margarita ), so feel empowered to ask the waiter to not serve it, ” she tells. “Don’t feel guilty for telling’ no’ or asking questions.”

There are some guidelines that seem to unite all four nutritionists. They’re all big fans of veggies and sensible portion control. They all reject deep-fried foods and cream-based sauces. And they’re not carb-averse: Farrell is a fan of the luck cookie at Chinese eateries( because treat yo’self ! ), Joseph orders udon noodles and Rumsey love handmade pasta. But there are some interesting changes, too. Joseph is a vegetarian and fills up on beans for protein at Mexican restaurants, while Lander-Canseco advises readers to skip the beans and rice if you’re fill up on everything else.

It just goes to show that while there are a few common-sense tips to remember while eating out, there are countless ways to care for and nourish your body.

Chinese Restaurants

Alexis Joseph: The Portion Controller : “Asian cuisine can be super high in sugar, salt, and MSG, so I like to play it safe with a veggie stir fry with brown rice( add tofu if it’s not fried ). No mystery sauce for me! Do your body a favor and stay away from the fortune cookie, which is essentially white flour, sugar, trans fat, and artificial colorings and flavors. Yum.”

Alissa Rumsey: The Mindful Eater : “I start with hot and sour soup which is broth-based and helps to fill me up a bit before the main meal. For my main dish, I either get chicken and broccoli or moo goo gai pan, as they both have stir-fried chicken with a variety of veggies in a pretty light sauce. I like that they both come with a lot of vegetables, so they are the main part of the dinner and not just an afterthought. Portion-wise, I stick to about a beaker or two of the dish with a half-cup of brown rice.”

Nancy Farrell: The Menu Navigator : “Vegetable Egg Foo Young with rice. No MSG please! The egg foo young is like an omelet. The egg provides a complete protein, and the crisp broccoli and Chinese veggies are nice nutrient-rich additions. I usually skip the gravy, or at least use small amounts, to avoid additional sodium. A little bit of pineapple or orange sections complement this snack. And I wouldn’t miss out on the luck cookie! “

Rachel Lander-Canseco: The Planner : “Fill up on veggies and a broth-based soup. Try greens traditional to Asian restaurants that you might not be able to get elsewhere, like bok choy or Chinese broccoli. Pan seared or steamed in a wok may have petroleum added, but it will be nowhere near as much as that deep fried meat. By filling up on foods high in water content and fiber, you can permit yourself to enjoy your favorite main dish in a smaller section. Shrimp or chicken make for excellent sources of lean protein to add on.”

Mexican Restaurants

A.J .: The Portion Controller : “Though lots of Mexican options can be meat-heavy and drenched in cheese( aka saturated fat ), there’s typically no shortfall of fresh salsa, sauteed veggies and beans. Skip the chimichangas and life-size burritos and go for veggie tacos or fajitas with black beans and lots of guacamole instead. Your body will thank you for all that healthy fat and fiber. If you have the choice, opt for corn tortillas over the white flour ones.”

A.R .: The Mindful Eater : “I will order a large salad topped with either chicken or fish, black beans, salsa, and guacamole. This style I get the taste of the Mexican food in a balanced route that includes lots of veggies, protein, and healthy fat from the guac that helps keep me full.”

N.F .: The Menu Navigator : “I love the sizzle of the meat and veggies served at the table when I order chicken fajitas. Each food is served in its own dish for me to then assemble my own fajita. That allows me to portion control the amount of chicken, vegetables, beans, avocado, salsa, and reduced-fat cheese and non-fat sour cream that I put on my tortilla.”

R.L.C .: The Planner : “Look to the appetizers and sides here, as well as a la carte ordering( do you really require those rice and beans ?). A standard taco( or two) is penalty, but there is no need for two tortillas per taco as is standard in a lot of Mexican eateries. Merely eat one tortilla per taco to save an extra 200 calories. Black bean soups , nopales salads, and ceviches are all excellent healthy choices.”

Italian Restaurants

A.J .: The Portion Controller : “I go for thin crust pizza piled high with lots of tomato sauce, mushrooms, peppers, onions, olives for that salty bite, and fresh arugula on top. Choose primavera, pomodoro, or marinara sauce over carbonara or pesto. Another tip: skip the bread basket and start with minestrone soup instead.”

A.R .: The Mindful Eater : “I am a huge fan of good Italian food. I always start with a salad, ordering whichever one has the most veggies in it. I love pasta so I usually order one of these. However, since the portions tend to be very large, I try to split it with a friend( or take half of it home for leftovers ). I usually get a homemade pasta with a red sauce and some type of protein, like chicken or shellfish, which helps me fill up and feel satisfied with simply a small portion of the pasta. Skip cream-based sauces as the calories can add up quickly.”

N.F .: The Menu Navigator : “Stuffed shells with ricotta cheese and spinach served with an extra side of marinara sauce and an Italian salad. Multiple stuffed shells are served and I can then decide how many I want to eat based on my hunger level. It’s easy to take part of this meal home to enjoy for lunch the next day.”

R.L.C .: The Planner : “The carb-heavy[ dishes] and portion sizes of American-style Italian can be a dangerous place for healthy dining. Order a side of steamed asparagus with lemon and a caprese salad on the side to fill up, then split that entree with a friend or yourself for lunch tomorrow. Seem beyond pasta as well for baked chicken or shrimp, and don’t be shy about asking for an adjustments to the menu within reason. Just swapping marinara sauce in place of an alfredo sauce can really save you on fat and calories.”

Japanese Restaurants

A.J .: The Portion Controller : “I like to start with edamame for a high-protein, plant-based cocktail. When it comes to sushi, I love brown rice rolls loaded with, you guessed it — every veggie they have and avocado, duh. Usually there’s a good soba or udon noodle option as well. Avoid cream cheese, tempura, and sweet sauces. Using chopsticks may help slow down the shoveling, too! “

A.R .: The Mindful Eater : “I start with steamed edamame, as soybeans are a great source of protein. I typically get sushi with either tuna or salmon and I replace brown rice for a little extra fiber. I skip anything tempura, which basically means fried, and the spicy mayo, and instead top the sushi with some ginger.”

N.F .: The Menu Navigator : “Salmon salad. This is salmon mixed with red and green peppers, cucumber and green onions, tossed in a light mayonnaise served on a bed of lettuce and sprinkled with lemon juice. It’s light, freshening and filling. Let’s face it — the oh-so-healthy omega-3 fat in the salmon is a depict! “

R.L.C .: The Planner : “Japanese food makes healthy eating easy. Edamame, miso soup, and sashimi are all excellent selections. Avoid rolls with crazy names that sound like they were invented by Guy Fieri — they are probably fried in tempura batter or contain elements that are.”

Do you want to be more mindful about eating healthy foods that’ll keep your intellect and body at their best? Sign up for our newsletterand join our Eat Well, Feel Great challenge to learn how to fuel your body in the healthiest way possible. We’ll deliver tips, challenges and advice to your inbox every day.

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Most People Have No Idea That These 10 Foods Come From China

Everyone knows that inexpensive plastic products come from China. But did you know that a lot of food comes from China too? This means, just like the products, that the food is of inferior quality, bordering on actually dangerous.

Were talking about actual plastic rice! Not simply unethical, but truly disgusting and flat out inhumane. It doesnt stop with simply rice, here are the foods to look out for.

Foods You Need To Avoid :

1. Tilapia

This is farm-raised China fish that feed pretty much anything and are raised in nasty, dirty water. The seafood farmers in China wont even allow their own families to eat the fish! Yet America is devouring tilapia, 80% of which comes straight from China!

2. Cod Fish

Same thing with cod. Its unhealthy, raised in filth, and America gets 50% of its cod from China.

3. Apple Juice

Seriously? Yep. China, the largest pesticide producer in the world, sends over so much that 50% of our apple juice is China based and likely pesticide laced. Nasty!

4. Processed Mushrooms

Yep, tainted mushrooms from China, according to U.S. inspectors. They will even sneak in phony labels which read organic. 34% of processed mushrooms in America go straight out of China. You cant rely on the organic label, so expend more money and subsistence local food growers in your area who grow mushrooms.

5. Chinese Garlic

Garlic is supposed to be healthy, yet if it comes from China its likely nasty! Its sprayed with all kinds of chemicals and preservatives. Youll notice a nasty aftertaste. And another shocking statistic: 31% of garlic in the U.S. is from China!

6. Chicken

If juice and garlic are nasty, you can imagine how bad Chinese chicken is necessary. Nevertheless, they approved it for sale in the U.S. back in 2013. Chickens are created horribly over there and the result is disease promoting birds who can have the avian influenza. Of course there is the nauseating pesticides that a lot of their food supply has.

7. Plastic Rice

Its made of potatoes…and synthetic resin! Yum! Dont expect it to soften after boiling, but do expect it to cause cancer in the long term if you maintain feeing it.

8. Black Pepper( aka Mud )

Yeah, why not? Goes good with the plastic rice perhaps? It was found that one vendor in China actually passed off mud as black pepper. They also utilized flour for white pepper. Who knows what other foods are faked.

9. Industrial Salt

This is never meant for humans to eat, it is used for things like getting the dirt and soil density right to make oil drilling rigs more efficient. Of course merchants in China dont dedicate a crap. As a outcome you have the industrial stuff being pawned off as table salt. You can look forward to thyroid issues, reproductive problems, and much more when devouring this.

10. Green Peas

Take snow peas, soy beans, a green dye that is a known carcinogen, and sodium metabisulfite( a chemical that’s often used as bleach) and you got yourself some fake green peas that dont soften when they simmer, turn the water a swampy, nasty green color, and provide a whole host of bad health problems. They discovered these phony peas back in 2005.

So, yes, its always best, and worth the extra money, to buy locally. There are so many people growing food here in the U.S ., that its not only the right thing to do to support your local economy, rather than supporting China, but its a hell of a lot healthier as well. Could even save your life, especially when it comes to the foods they fake, like the plastic rice.

Share this very important info with all of your friends and family so they are aware of exactly what we consuming.

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6 Insane Way Fan Make Innocent Video Games Super Creepy

There are great games out there for any mood you’re in. If you need to see heads explode, you’ve got no shortage of options, but you’ve also get lots to choose from if you want to feel warm and fuzzy. But, to the astound of no one, sadistic gamers decided to turn some of those cute games into experiences creepier than any horror game has in the past intentionally created.

# 6. Super Mario Maker Makes You Question Your Life Option

Super Mario Maker is a Mario level decorator that was released when Nintendo realized they could build tons of money by asking fans to design their games for them. In a shocking display of restraint by players, Nintendo’s servers weren’t instantly inundated with countless levels where Mario has to clamber across a giant fireball-shooting erection. Instead, they designed countless levels that use a game about jumping on mushrooms to explore the crushing ennui of modern life .~ ATAGEND

“Waluigi’s Unbearable Existence” was the first level to gain notoriety, and as the name connotes, it’s not a lighthearted romp through Moo Moo Farm. Players are transformed into Waluigi, the Snidely Whiplash of the Mario universe, and wander deep below ground. Through a message written in coins, Waluigi is informed that a heap of bones represents his heart.

The next room isn’t much better.

Look, I play video games to distract myself from my crushing loneliness , not be reminded of it. Gamers might collect those coins both out of sheer habit and to conceal the grim message, only to be told in the next room, “Coins will never fill the void.” The message after that is, “You can’t succeed as yourself, Waluigi. You never could, ” with the implication that players should be replacing their own name for the purple-clad tennis enthusiast’s.

Players will endlessly loop through the same few rooms, eventually running out of time and succumbing alone, unless they find an alternate path that tells them, “Sacrifice your sense of self.” Keep going down that road and you’ll be turned back into Mario, told to “embrace the enemy, ” and achieve victory … at a cost.

The message is clear. In order to succeed at Mario( and life ), you have to abandon everything that makes you unique and conform to what the system demands. Mario is popular, kids. Be precisely like Mario. Don’t has become a weird Waluigi. Everyone must be Mario. And then you set the controller down, look around your generic apartment, think of the office that’s waiting for you tomorrow morning even though you’ve been playing video games to forget about it, and realize Waluigi isn’t the only one with an unbearable existence.

# 5. RollerCoaster Tycoon Becomes A Decades-Long Death March

Approximately 100 percent of people who played RollerCoaster Tycoon turned some of their theme park into sadistic traps where shoddily constructed coasters sent visitors plummeting to fiery deaths. But it’s one thing to casually murder virtual families who just wanted to spend one of their precious virtual weekends away from their virtual jobs having a little virtual fun in the hopes that their failing virtual weddings would be saved and their virtual children wouldn’t grow up bitternes and lonely, and another to set them through a lengthy torture regimen the CIA would consider excessive.

First came Mr. Bones’ Wild Ride, a 30,696 -foot-long coaster. For comparison, the longest real roller coaster is Japan’s Steel Dragon 2000, at 8,133 feet. More importantly, Steel Dragon makes a top speed of 95 mph, while, in a cruel mock of its name, Wild Ride tops off at 5 and medians 3. In real period, Wild Ride takes 70 minutes to complete. In game period, it takes over a year . Riders are simply by the glacial pace at first. Then they’re confounded. Then they want to get off. They all want to get off. They grow hungry and thirsty but never succumb, because the park won’t allow it, the ride itself somehow devoting them just enough sustenance to continue their wild ride.

Heh. Get off .

The ride’s decorations, at first lighthearted and whimsical, grow increasingly ominous. Then, as the long year comes to an end, an ominous sign emerges. “MR. BONES SAYS THE RIDE NEVER ENDS.” Guests exit and some primitive memory interred deep in the recesses of their brain gets their atrophied legs moving. But the long and gale track doesn’t take them to the park exit, to the cars they’ve forgotten how to drive, the homes they’ve been kicked out of, and the jobs they’ve been fired from. It takes them only to another entryway to the ride.

This started a race to create the slowest, most excruciating insult to the concept of a roller coaster imaginable, a race that was won with the process of developing Kairos. If Mr. Bones was the atom bomb, Kairos is a thousand ICBMs. An entire park is working to one “coaster” that exploits an oddity in the game’s physics engine. It’s possible to induce rides go slower and slower without ever reaching zero — they’ll keep trundling along in defiance of science and Walt Disney. Normally this isn’t an issue, because a well-designed ride will build and maintain momentum. But Kairos is a perfectly flat spiral into oblivion.

You’re looking at a roller coaster. That’s all roller coaster. It leaves the station at the top of the map, spiralings into the center, then returns. Its journey takes 210 days. Not game days. Real days .~ ATAGEND Kairos takes its virtual occupants 3,000 in-game years to complete. Civilizations will rise and fall on that roller coaster. Children will be born, grow old, and die knowing nothing but its cold steel embrace. “What lies beyond the roller coaster? ” they’ll ask their parents, voices loud enough to overcome the machinery and yet somehow still hushed. The answer is tired, resigned. “Nothing you’ll ever know.”

# 4. People Keep Doing Fucked-Up Shit To The Sims

The Sims games are basically modern psychological profiling tools. The more a player mercilessly tortures their Sims instead of helping them advance their goals, the more you should fret they’ll lock you in a broom closet and remove the door if given the chance. And for God’s sake, don’t ever get in a pool when they’re around.

Several sites have compiled tales of the most serious things players have done, because copy-pasting from Reddit is considered journalism now. My favorite is the paint goblin, where an obese, green-skinned Sim is locked in the basement and forced to do nothing but churn out paints that are sold for the benefit of the ignorant household above him( presumably they’re told they have a wealthy and eccentric great-uncle as a benefactor ). It’s a premise pray for the story of the wholesome top-dwellers discovering the dark secret beneath their home.

Also, the Goblin’s forced to listen to Carly Rae Jepsen singing in Simlish all day . But hey, even the nicest gamers have occasionally trapped an innocent family and doused their home in a cleansing blaze that burns the sin from their e-flesh. It takes debased is committed to program new features, like this mod that allows teen Sims to get pregnant and then miscarry their child .~ ATAGEND

I think we can all agree that the ability to sleep with and impregnate underage characters in a game where players often model Sims after people they know in real life is important and necessary. But adding the ability to experience a heart-wrenching tragedy is a bit much considering it’s played with as much dignity as The Sims can muster, which is none.

Did I mention that this is one of merely several miscarriage mods available ?

In the sample video, a teen is rocking out on a rocking chair when she’s advised “Due to your condition, you risk losing the baby.” The Sim immediately stops her reckless behaviour, but the unfeeling God of her world has other ideas. Dismissing her reaction that I believe is supposed to represent intense abdominal aches even though it uses the emoticon for thirst, Miss Teen Simville USA is forced to rock on the chair until she suffers a miscarriage, because that’s likely how miscarriages work.

Sad music kickings in as she wails at the heavens, leaves a wet place on the floor and runs out into the rainfall to vomit up neon green ectoplasm, which would be dramatic if Sims didn’t chew scenery like a coked-out Nicolas Cage. Instead it’s surreal and uncomfortable. You’re left with the sense that someone is finding pleasure in this insane melodrama, if you know what I mean.

I mean someone jerked off to this. In case that wasn’t clear .

The miscarriage creator has also carried to word mods that allow you to take multiple teenage spouses, perpetrate incest, and induce labor when you are want, giving you all the tools you need to run your very own abusive Sim sex cult. Which is funded by a paint goblin, probably.

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