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Some Dutch politics for a change

On 2 Apr 2015 at 10:42am Dutch Cap wrote:
Protesters have turned out on Amsterdam's central Dam Square, hoping to stop the government from banning magic mushrooms and asking to "save the 'shrooms".
Carrying banners reading "When will they ban bread?" and "Boss of your own brain", more than 100 people, some wearing hats resembling the bright red cap of the popular fly agaric variety, protested to keep hallucinogenic mushrooms legal.
After several incidents involving tourists - in March, a French teenager jumped to her death from a bridge after taking Dried Mushrooms - the Dutch government plans to ban them.
Arno Adelaars, author of a book on magic mushrooms, said this would only drive users underground and what was needed instead was better information how to use mushrooms right.
"It's only foreigners who have this problem, the Dutch don't because they have good information," he said.
"Amsterdam is like a pilgrimage for youngsters in Europe, they come here to get high in all kinds of ways.
"The typical young tourist that comes here drinks an awful lot of beer, smokes an awful lot of grass, and then takes mushrooms. That's the recipe for disaster."
On 2 Apr 2015 at 10:51am Normans not a fun guy. wrote:
Here is Norman`s favourite magic mushroom dish.Judging by his track record as a part of the Tory government and his amnesia concerning the part he has played in screwing us all over, he must have eaten it every day for the last four years. Once you've got the basic method down pat you'll find risotto can be put together in less than 40 minutes with very little forethought or planning.
This chicken and Dried Mushrooms version is a favourite, but risotto can be made in a wide range of flavours, depending on what you have on hand.
Creamy Chicken and Mushroom Risotto
For 2-3 servings:
2 Tbsp olive or canola oil, 1 medium onion, diced, 2 cloves garlic, chopped, 250-300g cubed chicken, 250g mushrooms, sliced, 1/2 red pepper, diced, 1 tsp thyme, 1 cup arborio or calrose rice, 2 1/2-3 cups boiling water, 2 tsp instant mushroom stock, 1/4 cup cream, 1/4 cup grated parmesan, salt and pepper to taste, basil or thyme and a little additional parmesan to garnish
Heat the oil in a large non-stick pan. Add the onion and garlic and cook, stirring frequently, until the onion is soft. Add the chicken to the pan and continue to cook until the chicken is no longer pink. Stir in the mushrooms, red pepper and thyme and cook, stirring occasionally, until the mushrooms soften. Add the rice and cook for 2-3 minutes longer, stirring constantly.
Add one cup of water and the instant stock powder. Bring to the boil, then reduce the heat and cook, stirring frequently, until the liquid has almost disappeared. Add the remaining water half a cup at a time, simmering and stirring frequently until the liquid has almost gone before making the next addition.
After about 20 minutes, test to see if the rice is cooked (grains should be firm but with no hard centres). Add another 1/2 cup water and simmer for a few minutes longer if necessary. When the rice is cooked, add the cream and parmesan and stir to mix. Season to taste with salt and pepper. Heat through, then serve garnished with a little basil or thyme and some shaved or grated parmesan, if you like
On 3 Apr 2015 at 9:41am Flying Dutchman wrote:
As far as I know, the use of MM's is only illegal in this country IF they are "processed" . Therefore if you went into a public space and picked then immediately ate a quantity - you would NOT be committing a criminal offence - Stoned For Free. Discuss-

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Nearly half the care workers come from abroad, so I don't know what you mean by that comment. As far as going abroad is... more
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