what makes you want to become the Talossan citizens?

[Baron Alexandreu Davinescu]

After immigration might be too late, if the prospective has already been persuaded that the missing stair is a good guy and will simply not believe/be interested in new information (read: Bråneu's comments during his renunciation); but whether the warning comes before/after immigration, a warning which can be mistaken for a personal grudge or political skullduggery will be ignored anyway; which would indicate that a non-political source would be preferred, but since the victim in this case is the SoS, then we're back to square one.

Yeah, I don't know.  I think the strength of the response does have to count for something when it comes to later persuasion; it's fairly simple to refer people to the bill about him which passed with zero votes against and which specifically names him and his behavior.  And anyone can see how isolated he has become, despite being one of the most social Talossans. 

It's a knotty problem which is perhaps best discussed in another thread.

Agreed.  Let's take it up further, elsewhere.

[Breneir Tzaracomprada]

Yeah, I don't know.  I think the strength of the response does have to count for something when it comes to later persuasion; it's fairly simple to refer people to the bill about him which passed with zero votes against and which specifically names him and his behavior.  And anyone can see how isolated he has become, despite being one of the most social Talossans. 

Agreed.  Let's take it up further, elsewhere.

Yes, my party

Yeah, I don't know.  I think the strength of the response does have to count for something when it comes to later persuasion; it's fairly simple to refer people to the bill about him which passed with zero votes against and which specifically names him and his behavior.  And anyone can see how isolated he has become, despite being one of the most social Talossans. 

Agreed.  Let's take it up further, elsewhere.

I again want to thank that URL member for supporting the bill calling out Miestra's rough music. :)

[King Txec]

Talossa certainly has a lot to offer and I fervently hope you stick around and help make us even better!

-Txec R

[Carter Montana]

@Carter Montana In one of my responses I mentioned being involved in something called the Talossan Book of Cuisine. We collect favorite recipes from Talossans. I know you are not yet Talossan but by the time the next issue comes out you hopefully will be.

Do you have a favorite recipe that you'd be willing to share for publication?

thank you for asking, i've been a fan of food all my life, i really like to cooking food for myself and learn new technique.

i have a few favorite recipes, and they are all from my homeland, such as:

1. Chha Kh'nhei (ឆាខ្ញី – Stir-fry with Ginger)

When eaten: Usually for lunch or dinner, often cooked when someone is sick because ginger is "warming."

Ingredients:

- 300g pork, chicken, or eel (thinly sliced)

- 80–100g fresh ginger (julienned)

- 3 cloves garlic (chopped)

- 1 tbsp oyster sauce

- 1 tbsp soy sauce

- 1 tsp fish sauce

- 1 tsp sugar

- A handful of green onions or spring onion tops (cut 3 cm)

- Fresh black pepper

- 1 tbsp cooking oil


Steps (Khmer style):

1. Heat oil in the wok. Fry garlic until lightly golden.


2. Add meat, stir until half-cooked.


3. Add fish sauce, oyster sauce, soy sauce, and sugar. Stir well.


4. Add ginger and a little water if dry. Stir until fragrant.


5. Toss in green onions and black pepper just before removing from heat.


6. Serve hot with plain rice.

_______________


2. Beef Lok Lak (ឡុកឡាក់ – Stir-fried Marinated Beef)

When eaten: Restaurant favorite, but families also make it for guests. Usually served with the lime-pepper-salt dip.

Ingredients:

- 400g beef sirloin (cut into cubes or slices)

- 1 tbsp oyster sauce

- 1 tbsp soy sauce

- 1 tsp fish sauce

- 1 tsp sugar

- 1 tsp cornstarch

- 1 tbsp vegetable oil


Dip:

- 1 lime

- 1 tsp freshly cracked black pepper

- ½ tsp salt


To serve:

- Lettuce, tomato, cucumber, onion slices

- Fried egg (optional but popular in Cambodia)


Steps (Khmer style):

1. Marinate beef with oyster sauce, soy sauce, fish sauce, sugar, cornstarch, and oil. Rest at least 20 mins.


2. Heat pan very hot, quickly stir-fry beef until just cooked (don't overcook or it gets tough).


3. Arrange lettuce, tomato, cucumber, and onion on a plate. Place beef on top. Add fried egg if desired.


4. Mix lime juice, pepper, and salt in a small bowl. Use as dipping sauce.


5. Eaten with rice, dipping each piece of beef into the sauce.

_____________


3. Cha Kroeung (ឆាគ្រឿង – Stir-fry with Lemongrass Paste)

When eaten: Daily home cooking. Every family makes some version of "cha kroeung" with chicken, beef, or even frog.

Kroeung Paste (basic yellow):

- 3 lemongrass stalks (thinly sliced)

- 3 cloves garlic

- 2 shallots

- 2 slices galangal

- 1 thumb fresh turmeric (or ½ tsp powder)

- 2 kaffir lime leaves

- 2 bird's eye chilies (optional)


(Pound everything with mortar & pestle until fine, or blend.)

Other Ingredients:

- 300g chicken or beef (sliced)

- 1 tbsp fish sauce

- 1 tsp sugar

- 1 tbsp oil


Steps (Khmer style):

1. Heat oil, fry kroeung paste until very fragrant.


2. Add meat, stir until coated.


3. Add fish sauce and sugar, stir until meat is cooked and infused with kroeung.


4. Add a little water if needed, but usually it's kept dry and fragrant.


5. Garnish with sliced kaffir lime leaves.


6. Serve with hot rice.

_____________


4. Bok Lahong (បុកល្ហុង – Papaya Salad)

When eaten: Popular street food and snack, eaten in the afternoon or with grilled meats. Khmer version is saltier and funkier than Thai som tam.

Ingredients:

- 2 cups shredded green papaya

- 1 carrot (optional, shredded)

- 2 long beans (cut into 5 cm pieces)

- 5 cherry tomatoes (halved)

- 2 garlic cloves

- 2–3 bird's eye chilies (to taste)

- 1 tbsp palm sugar (or normal sugar)

- 2 tbsp fish sauce

- 2 tbsp lime juice

- 2 tbsp dried shrimp or a little prahok (fermented fish) or fermented crab (optional, very Khmer)

- 2 tbsp roasted peanuts (crushed)


Steps (Khmer style):

1. Pound garlic and chili in mortar until crushed.


2. Add long beans and tomatoes, pound lightly.


3. Add sugar, fish sauce, lime juice, and dried shrimp/prahok/fermented crab (if using). Mix well.


4. Add shredded papaya and carrot. Pound and toss until everything is combined.


5. Sprinkle peanuts on top. Serve fresh.

(i strongly recommend doing more research, such as watching videos on YouTube, if you're not sure, because i understand that the process of making these dishes can be a bit complicated.)

[Breneir Tzaracomprada]

thank you for asking, i've been a fan of food all my life, i really like to cooking food for myself and learn new technique.

i have a few favorite recipes, and they are all from my homeland, such as:

1. Chha Kh'nhei (ឆាខ្ញី – Stir-fry with Ginger)

When eaten: Usually for lunch or dinner, often cooked when someone is sick because ginger is "warming."

Ingredients:

- 300g pork, chicken, or eel (thinly sliced)

- 80–100g fresh ginger (julienned)

- 3 cloves garlic (chopped)

- 1 tbsp oyster sauce

- 1 tbsp soy sauce

- 1 tsp fish sauce

- 1 tsp sugar

- A handful of green onions or spring onion tops (cut 3 cm)

- Fresh black pepper

- 1 tbsp cooking oil


Steps (Khmer style):

1. Heat oil in the wok. Fry garlic until lightly golden.


2. Add meat, stir until half-cooked.


3. Add fish sauce, oyster sauce, soy sauce, and sugar. Stir well.


4. Add ginger and a little water if dry. Stir until fragrant.


5. Toss in green onions and black pepper just before removing from heat.


6. Serve hot with plain rice.

_______________


2. Beef Lok Lak (ឡុកឡាក់ – Stir-fried Marinated Beef)

When eaten: Restaurant favorite, but families also make it for guests. Usually served with the lime-pepper-salt dip.

Ingredients:

- 400g beef sirloin (cut into cubes or slices)

- 1 tbsp oyster sauce

- 1 tbsp soy sauce

- 1 tsp fish sauce

- 1 tsp sugar

- 1 tsp cornstarch

- 1 tbsp vegetable oil


Dip:

- 1 lime

- 1 tsp freshly cracked black pepper

- ½ tsp salt


To serve:

- Lettuce, tomato, cucumber, onion slices

- Fried egg (optional but popular in Cambodia)


Steps (Khmer style):

1. Marinate beef with oyster sauce, soy sauce, fish sauce, sugar, cornstarch, and oil. Rest at least 20 mins.


2. Heat pan very hot, quickly stir-fry beef until just cooked (don't overcook or it gets tough).


3. Arrange lettuce, tomato, cucumber, and onion on a plate. Place beef on top. Add fried egg if desired.


4. Mix lime juice, pepper, and salt in a small bowl. Use as dipping sauce.


5. Eaten with rice, dipping each piece of beef into the sauce.

_____________


3. Cha Kroeung (ឆាគ្រឿង – Stir-fry with Lemongrass Paste)

🍲 When eaten: Daily home cooking. Every family makes some version of "cha kroeung" with chicken, beef, or even frog.

Kroeung Paste (basic yellow):

- 3 lemongrass stalks (thinly sliced)

- 3 cloves garlic

- 2 shallots

- 2 slices galangal

- 1 thumb fresh turmeric (or ½ tsp powder)

- 2 kaffir lime leaves

- 2 bird's eye chilies (optional)


(Pound everything with mortar & pestle until fine, or blend.)

Other Ingredients:

- 300g chicken or beef (sliced)

- 1 tbsp fish sauce

- 1 tsp sugar

- 1 tbsp oil


Steps (Khmer style):

1. Heat oil, fry kroeung paste until very fragrant.


2. Add meat, stir until coated.


3. Add fish sauce and sugar, stir until meat is cooked and infused with kroeung.


4. Add a little water if needed, but usually it's kept dry and fragrant.


5. Garnish with sliced kaffir lime leaves.


6. Serve with hot rice.

_____________


4. Bok Lahong (បុកល្ហុង – Papaya Salad)

🍲 When eaten: Popular street food and snack, eaten in the afternoon or with grilled meats. Khmer version is saltier and funkier than Thai som tam.

Ingredients:

- 2 cups shredded green papaya

- 1 carrot (optional, shredded)

- 2 long beans (cut into 5 cm pieces)

- 5 cherry tomatoes (halved)

- 2 garlic cloves

- 2–3 bird's eye chilies (to taste)

- 1 tbsp palm sugar (or normal sugar)

- 2 tbsp fish sauce

- 2 tbsp lime juice

- 2 tbsp dried shrimp or a little prahok (fermented fish) or fermented crab (optional, very Khmer)

- 2 tbsp roasted peanuts (crushed)


Steps (Khmer style):

1. Pound garlic and chili in mortar until crushed.


2. Add long beans and tomatoes, pound lightly.


3. Add sugar, fish sauce, lime juice, and dried shrimp/prahok/fermented crab (if using). Mix well.


4. Add shredded papaya and carrot. Pound and toss until everything is combined.


5. Sprinkle peanuts on top. Serve fresh.

(i strongly recommend doing more research, such as watching videos on YouTube, if you're not sure, because i understand that the process of making these dishes can be a bit complicated.)

Ohmygosh! Thanks so much, delighted to include this in the next issue.

[Breneir Tzaracomprada]

@Carter Montana I've added the recipes to the draft but wanted to check on pictures. If you have any pictures please feel free to share them to copebh@gmail.com. They are not required but I wanted you to know.

[Carter Montana]

@Carter Montana I've added the recipes to the draft but wanted to check on pictures. If you have any pictures please feel free to share them to copebh@gmail.com. They are not required but I wanted you to know.

i'll be happy to send as much picture as you need. i will send them once i'm done collecting it.

[Breneir Tzaracomprada]

i'll be happy to send as much picture as you need. i will send them once i'm done collecting it.

Confirming receipt of recipe pictures. Thanks Carter.