I Know Hearing People On This Website Love To Pass Around Those Posts With Links To Free Sign Language
i know hearing people on this website love to pass around those posts with links to free sign language lessons but you know you need to actually put effort into learning about Deaf culture, too, right?
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More Posts from Oroichonno

This is a way I was talking about at one point, & glad to see it being put to good use from others beyond my network. Happy (early by a month) Tsagaan Sar to all
Vietnamese comics = truyện tranh or mạn họa
Vietnamese animation = hoạt hình or hoạt họa

Title recommendations for outside of Korea, but still in Asia
Does anybody here know of a movie, drama, manhwa or aeni series themed from any of Jejuan or nearby island cultures? I don't mean those with scenes in Jeju or chapters in it, & I know some like 'Our Blues!' is set in a part of it off the shore of Jeju & nearby parts. Even still, would anyone happen to know of any series set in Jeju or nearby entirely? We should like to promote the cultural learning through pop media, & to help Pukjeju take pride in the culture? We know that would be a double-edged sword, but look at how Golden Kamuy (an anime & manga based on the Ainu culture) has been doing.

A guide to currying inside this & more to be shown below. As one might sum up, it's less a dish kind than a cooking style, much like a stir fry in this way. A way to get the dry curry version is to use less liquids and/or let them simmer away, leaving what you put in it coated with the spice mixes or paste remnants. A basic curry powder (which btw isn't actually used in the Indian subcontinent) involves 2 tbsp turmeric, 2 tsp ginger, 2 tbsp coriander, 2 tbsp cumin, & 1/2 tsp pepper. Many more kinds of curry spice combos do lay inside them, however including the above. Besides the above curries, there's also a curry range from Nusantara (Malay Archipelago) & nearby be from wettest to driest in gulai, kalio, & rendang, but that's for another story even if some of wet & dry curry kinds.

Feel free to skip Step 2 inside the first link if making a Buddhist vegetarian one (which also excludes anything from the allium family), & any starch (grains, roots, nut based ones, or otherwise) goes when it comes to serving with said curry whether it be a wet or dry one (with the most widely known of the latter kinds being keema & rendang). If needed, pastes or bricks of spice mixes & aromatics can be used as the base. Do try some combos like tamarind in tomato (or similar such fruit) based dishes for depth of flavour, for example.