we keep jumping at shadows at full force while LITERAL ACTUAL NAZIS ARE PROMINENT MEMBERS OF OUR COMMUNITY. PEOPLE STILL WATCH THE ANIME WOMEN WHO CHEER FOR ICE AGENTS

but when that comes up? "oh man someone should really do something about that 🥺"

and here's where we get to the part where I get pissed

because ALL A YALL WERE REAL FUCKIN QUIET WHEN MATARA WORE THE EXACT SAME THING BUT IT WAS WHITE

I'm gonna lead off by saying this: I fuckin get it man. it's not a good look. a black military uniform in the year of our lord 2025 is a terrible fucking call. I stand by that the entire General Zen line of models are a bad call aesthetically. it should be redesigned or at LEAST recolored

HOWEVER

Don't forget to clean up!

And finally, I package it all up, using a food saver type thing. These are ~200g packages, and most of them are headed to the freezer, while I slowly work through one.

Given the amount of fat in these (butter, mostly) these aren't shelf stable and should be stored cold.

They'll come out very dry, so a thing I like to do, is to let them air cool inside the dehydrator, with a tea towel covering the opening for a few hours. This lets the surface reabsorb some ambient moisture.

The temperature I do mine at is 165F (~74C) for 5 and half hours.

Most modern ovens lowest heat setting is ~170F, so if you're going that route, you're fine, just remember to use the Convection setting (for even, all-around heating, like a dehydrator)

Lay the pieces out on the dehydrator racks. You don't need to leave as much space as I did, but I think it does help for airflow. This step is possible to do in an oven, but you will need grid racks and a pan at the bottom to catch drips.

just occurred to me I forgot to say add the actual sauce mix, but that's sort of obvious anyway, whoops

Leave in the fridge at least overnight, up to 24h later

Tune in tomorrow, for the Thrilling Conclusion!

- remove from heat, then split the meat into two equal portions and put into two large ziplock bags
- split the sauce as equally as possible (you can eyeball it) between the bags
-remove as much air from the bags as possible
-knead the contents until you're assured total coverage

- measure out 500g of strained tomatoes (store bought is fine)
- pour it into the pot, over low heat (so the butter won't break)
- mix in 2 teaspoons lemon juice, 3 tablespoons of plain yoghurt
- chop two sticks of unsalted butter into cubes, add and stir until melted and mixed

Next, prepare the marinade, I use Shan brand sauce mix

Now, since you're not making actual butter chicken with this, you can disregard most of the instructions, instead do the following

Take a tenderizing mallet, and really work out your frustrations on the meat, until each piece is between 25-40% wider, and thinner on the whole. Ear protection is recommended, even if it's just Bluetooth headphones with a podcast or music to block out the loud whacking sound

As an optional step, I load them into the dehydrator at 100F (~38C) for 2 hours, simply to dry it out enough that I don't need to use plastic wrap for the tenderization stage (less setup for splash guarding)