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⠀⠀⠀⠀ ⠀⣠⣴⠶⠷⠶⣦⡀⠀⠀⠀⣀⣴⠶⠿⣶⣦⣀
⠀⠀⠀⠀⢀⣾⡟⠁⠀⠀⠀⠀⠙⣦⢀⡼⠋⠀⣀⠀⠀⠙⠻⣦
⠀⠀⠀⠀⣼⡟⠀⠀⠀⠀⠀⠀⠀⠈⠟⠀⢀⣿⣿⣇⠀⠀⢀⠙⠆
⠀⠀⠀⠀⣿⠃⠀⠀⠀⠀⠀⠀⠀⣠⣄⠀⢸⣿⣿⡿⢠⣾⣿⣷
⠀⠀⠀⠀⣿⡀⠀⠀⠀⠀⠀⠀⢸⣿⣿⣇⠸⣿⣿⠃⣿⣿⣿⡟
⠀⠀⠀⠀⠸⣧⠀⠀⠀⠀⠀⠀⢸⣿⣿⡟⠀⠀⠀⠀⠿⠿⠟⣀⣀
⠀⠀⠀⠀⠀⠙⢷⣄⠀⠀⠀⠀⠀⠙⣋⣤⣶⣾⣷⣦⠀⣠⣿⣿⣿⡆
⠀⠀⠀⠀⠀⠀⠀⠙⢷⣄⠀⠀⠀⣾⣿⣿⣿⣿⣿⣿⡆⣿⣿⣿⡿⠁
⠀⠀⠀⠀⠀⠀⠀⠀⠀⠉⠻⣦⡈⣿⣿⣿⣿⣿⣿⣿⣿⠈⠉⠉
⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠈⢿⣎⠛⣛⢿⣿⣿⣿⣿
⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠹⣿⠏⠀⠉⠻⠿⠋
└📁Program Files (x86)
⠀└📁Steam
⠀⠀└📁steamapps
⠀⠀⠀└📁common
⠀⠀⠀⠀└📁Counter-Strike: Global Offensive
⠀⠀⠀⠀⠀└📁Skills
⠀⠀⠀⠀⠀⠀└⚠️This folder is empty
⠀⠀⠀⠀⠀└📁 Aim
⠀⠀⠀⠀⠀⠀└⚠️This folder is empty
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___//___\\___
\.- //--------\\ -,/
-\v/---------- \v/
-//\\----------//\\
//_\\_____ //_\\
'----\\----- //----`
------\\-- //
-------\\//
WE TRUE SCHLOMOS
WE JEW TOGETHER
WE GET HOLOCAUSTED TOGETHER
Send this SHEKEL to everyone you care about including me if you care. C how many times you get this, if you get 6,000,000 your A TRUE SCHLOMO
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.................▐░░░░░░▌ TASTE MY KEBAB :)
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Ingredients
1 cup basmati rice
1 ½ pounds boneless, skinless chicken thighs, cut into 1-inch chunks
Kosher salt and freshly ground black pepper, to taste
1 ½ tablespoons vegetable oil
½ medium sweet onion, diced
3 tablespoons tomato paste
3 cloves garlic, minced
1 tablespoon freshly grated ginger
1 ½ teaspoons garam masala
1 ½ teaspoons chili powder
1 ½ teaspoons ground turmeric
In a large saucepan of 2 cups water, cook rice according to package instructions; set aside.
Season chicken with 1 teaspoon salt and 1/2 teaspoon pepper.
Heat vegetable oil in a large stockpot or Dutch oven over medium heat. Add chicken and onion to the stockpot and cook until golden, about 4-5 minutes.
Stir in tomato paste, garlic, ginger, garam masala, chili powder and turmeric until fragrant, about 1 minute.
Stir in tomato sauce and chicken stock; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer, stirring occasionally, e-e-e-enjoy baka!!!!:3
⠀⠀⠀⠀⠀⠀⣠⣴⣾⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿⣶⣄⡀⠀⠀⠀⠀⠀
⠀⠀⠀⣠⣴⣴⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿⣮⣵⣄⠀⠀⠀
⠀⠀⢾⣻⣿⢿⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿⢿⣿⣿⡀⠀
⠀⠸⣽⣻⠃⣿⡿⠋⣉⠛⣿⣿⣿⣿⣿⣿⣿⣿⣏⡟⠉⡉⢻⣿⡌⣿⣳⡥⠀
⠀⢜⣳⡟⢸⣿⣷⣄⣠⣴⣿⣿⣿⣿⣿⣿⣿⣿⣿⣧⣤⣠⣼⣿⣇⢸⢧⢣⠀
⠀⠨⢳⠇⣸⣿⣿⢿⣿⣿⣿⣿⡿⠿⠿⠿⢿⣿⣿⣿⣿⣿⣿⣿⣿⠀⡟⢆⠀
⠀⠀⠈⠀⣾⣿⣿⣼⣿⣿⣿⣿⡀⠀⠀⠀⠀⣿⣿⣿⣿⣿⣽⣿⣿⠐⠈⠀⠀
⠀⢀⣀⣼⣷⣭⣛⣯⡝⠿⢿⣛⣋⣤⣤⣀⣉⣛⣻⡿⢟⣵⣟⣯⣶⣿⣄⡀⠀
⣴⣿⣿⣿⣿⣿⣿⣿⣿⣿⣷⣶⣶⣶⣾⣶⣶⣴⣾⣿⣿⣿⣿⣿⣿⢿⣿⣿⣧
⣿⣿⣿⠿⢿⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿⠿⠿⣿⡿
Ingredients
1 cup basmati rice
1 ½ pounds boneless, skinless chicken thighs, cut into 1-inch chunks
Kosher salt and freshly ground black pepper, to taste
1 ½ tablespoons vegetable oil
½ medium sweet onion, diced
3 tablespoons tomato paste
3 cloves garlic, minced
1 tablespoon freshly grated ginger
1 ½ teaspoons garam masala
1 ½ teaspoons chili powder
1 ½ teaspoons ground turmeric
In a large saucepan of 2 cups water, cook rice according to package instructions; set aside.
Season chicken with 1 teaspoon salt and 1/2 teaspoon pepper.
Heat vegetable oil in a large stockpot or Dutch oven over medium heat. Add chicken and onion to the stockpot and cook until golden, about 4-5 minutes.
Stir in tomato paste, garlic, ginger, garam masala, chili powder and turmeric until fragrant, about 1 minute.
Stir in tomato sauce and chicken stock; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer, stirring occasionally
nyan killer