peter gabriel posted:

Hello

Tijuana Bibliophile posted:

"Oh-hi, didn't see you over there!"

~kickstarter pitch~

Crazy_BlackParrot posted:

What a bunch of lovely assholes

Decrepus posted:

Would you mind emailing me? Like I said I lost plat and I need to know. I can't receive PMs but you can find my email in the goonmeet paywall forum. Thanks.

peter gabriel posted:

I will back you

peter gabriel posted:

That INN video is over an hour of non stop epic awesomeness, I can;t believe they managed to condense the amazing content into just 120 minutes!
WHAT A ROLLERCOASTER!

fuzzknot posted:

Goddammit. Thread is hosed again.


TROUT A LA CREME

1 pound trout
4 tablespoons butter
2 tablespoons flour
1 teaspoon salt
dash white pepper
1 1/4 cups milk
1/4 cup white wine
2 teaspoons lemon juice
fresh or dried dill as garnish

Fillet trout. Using a fillet knife, cut between the fillet and skin while holding the knife at a shallow angle. The skin will come off all in one piece. Discard the skin, and slice the fillet into four pieces.

Melt 2 tablespoons butter in a skillet. Fry trout till just done. Remove from skillet and drain.

Meanwhile, melt 2 tablespoons butter in small saucepan. Add flour, salt, and pepper, stir in to form a thick paste. Gradually stir in milk, wine, and lemon juice; cook till thick and bubbly. Remove from heat and spread over trout. Sprinkle with dill if desired. Serves 4.

AP posted:

AP posted:

fuzzknot posted:

Agreed. Let's fix it and get back on track.


GOLDEN BEET SALAD

2 bunches golden beets
1 bunch frisée or lettuce of choice
1-2 green endives
1-2 red endives (if unavailable, may substitute green endives)
several sprigs watercress, leaves only
5 green onions, thinly sliced
handful filberts
2 ounces goat cheese, crumbled
lemon honey vinaigrette or other vinaigrette of choice (I like to use plain balsamic vinegar)
olive oil
salt and pepper

Trim greens off beets; save for another use. Scrub beets, place on foil-covered baking pan, drizzle with olive oil, salt, and pepper. Roast in 350° oven 1 hour or till just tender. Cool, peel, and slice. (Alternatively, wrap beets in foil and bake. This should prevent the smoke detector from going off if you have a hypersensitive one.)

On serving platter, arrange frisée with curly ends facing out. Arrange endive leaves over frisée with pointed ends facing out. Top with sliced beets.



Sprinkle watercress, green onions, filberts, and goat cheese over beets. Drizzle with vinaigrette. Serve at once.

Tijuana Bibliophile posted:

The funniest thing is how the "bottom" ship isn't scratched by a screen-wide explosion

That's not how my rear end in a top hat works

Berious posted:

Use more space lube

Ash1138 posted:

so it's essential equipment in the stimpire then?

Tijuana Bibliophile posted:

Chris where the gently caress is my 10 for the chairman I DEMAND you handwave your way through another half hour of lies that someone will summarize for me

serious norman posted:

cooked this fucker today;

Ingredients
450 gram lamb, cut into bite size pieces
2 tablespoon oil
2 kaffir lime leaves (Indonesian: daun jeruk)
2 bay leaves (Indonesian: daun salam)
2 cloves (Indonesian: cengkeh)
1 lemongrass, bruised and knotted
1 cardamom pod (Indonesian: kapulaga)
1 cm cinnamon stick (Indonesian: kayu manis)
1 liter thin coconut milk (Indonesian: santan cair)
Grind the following into spice paste
7 shallots (Indonesian: bawang merah)
5 cloves garlic (Indonesian: bawang putih)
5 red chilies (Indonesian: cabe merah keriting)
4 candlenuts (Indonesian: kemiri)
1 inch fresh ginger (Indonesian: jahe)
1 inch fresh turmeric (Indonesian: kunyit)
1 cm fresh galangal (Indonesian: lengkuas)
½ tablespoon coriander seeds (Indonesian: biji ketumbar)
¼ teaspoon cumin seeds (Indonesian: biji jinten)
1 tablespoon palm sugar (Indonesian: gula Jawa)
2 teaspoon salt
½ teaspoon ground white pepper
Instructions
Heat cooking oil in a pot and sauté spice paste, kaffir lime leaves, bay leaves, cloves, lemongrass, cardamom pod, and cinnamon stick until fragrant, about 3 minutes.
Add the lamb and stir until no longer pink. Pour the coconut milk and bring to a boil. Reduce heat and simmer until the lamb is tender and the sauce has reduced and thickened, about 1½ to 2 hours.
Turn off heat and serve immediately with steamed white rice.

Colostomy Bag posted:

Hanger flair if you are a subscriber. Walk up to it, it's next to the aquarium with a horny dolphin along with the scarf closet.

Then hit the <<USE>> key (who knows how that key is mapped on the Saitek, launching the space shuttle had less buttons compared to that shitfest but I digress) and watch your dick and wallet get sliced off. Immersion.

AP posted:

Colostomy Bag posted:

Hanger flair if you are a subscriber. Walk up to it, it's next to the aquarium with a horny dolphin along with the scarf closet.

Then hit the <<USE>> key (who knows how that key is mapped on the Saitek, launching the space shuttle had less buttons compared to that shitfest but I digress) and watch your dick and wallet get sliced off. Immersion.

A Neurotic Jew posted:

lol what the hell is going on with the xbox thread.

Colostomy Bag posted:

Hanger flair if you are a subscriber. Walk up to it, it's next to the aquarium with a horny dolphin along with the scarf closet.

Then hit the <<USE>> key (who knows how that key is mapped on the Saitek, launching the space shuttle had less buttons compared to that shitfest but I digress) and watch your dick and wallet get sliced off. Immersion.