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Came here to say this.


Off-Topic Discussions

3,601 to 3,650 of 3,693 << first < prev | 64 | 65 | 66 | 67 | 68 | 69 | 70 | 71 | 72 | 73 | 74 | next > last >>
Shadow Lodge

All this cooking reminds me to watch Food Wars tonight.


1 person marked this as a favorite.
TOZ wrote:
All this cooking reminds me to watch Food Wars tonight.

*imagines gritty tomato running tanks made of bread. watermelons droping seed bombs from the sky. Larry screaming about bob who is either bleeding out or just dripping tomato juice. Watch out incoming chicken wing!!*


captain yesterday wrote:
Kileanna wrote:

Still out here most time because I am spending almost all my free time drawing.

I am being kinda lucky with commissions which is cool, but drawing projects and promoting my art take most of my online time.

Today I have received a package from Paizo with something of my wishlist on it, which shocked me. That mean that someone here bought an awesome cthulhu pillow for me! Thank you so much, mysterious person! I love you so much whoever you are!

Now I am getting to the kitchen to cook it. Local festivities are this days and I ran out of oxtopus, so this will do!

I know who it was.

No, it wasn't me.

Well, thank them a lot on my behalf!

I am like Mr. Burns... I couldn't cook the poor thing because I realized it was able to stand on its own.

So I am just leaning my head on it xD


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Its kilanna posting a few times in a few days yay!


Not a lot and I am still not checking most of the boards, but I try to be around here a bit.


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Yus always in need of kileanna cooking tips.


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Hey, Kile! How are you doing?


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Alright making chicken alfredo from scratch found a recipe that looks tasty for the sauce.

½ cup butter
1 pint heavy whipping cream (2 cups)
4 ounces cream cheese
½ teaspoon minced garlic
1 teaspoon garlic powder
1 teaspoon italian seasoning
¼ teaspoon salt
¼ teaspoon pepper
1 cup grated parmesan cheese

The cream cheese is the only thing striking me as odd I never use cream cheese for anything.


I would assume that you would heat the cream over low heat, add both cheeses, and keep whisking until both cheeses are melted and fully incorporated?


John Napier 698 wrote:
Hey, Kile! How are you doing?

Busy as hell. I didnt expect to get so many calls this month and I am overwhelmed with projects.


One does what one has to. Drop in and say hi, once in a while. Okay?


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It was delicious btw.


John Napier 698 wrote:
One does what one has to. Drop in and say hi, once in a while. Okay?

I try. And I am hungry. Shouldn't have opened this thread.

Getting my blood sampled today, which means I have to go to work without having breakfast. Torture, I tell you.


I know. I had a bit of indigestion yesterday morning and couldn't eat anything for fear of being sick. Two liters of Ginger Ale brought that under control. Eventually, I was able to eat.


I felt a bit sick yesterday and I had no dinner. So not being able to have breakfast until now wasn't easy!


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At some point you start looking at those around you and wonder if they would taste good with a side of gravy... RUN DELINDRA RUN!


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Well, Kile, when this ordeal is over, you go ahead and have something that you really like.


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It's almost 3 AM here. I'm tired and going to bed now. Good night, everyone.


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Vidmaster7 wrote:
At some point you start looking at those around you and wonder if they would taste good with a side of gravy... RUN DELINDRA RUN!

I am working on the blood bank right now so I started to question why couldn't I be a vampire so I could feast on all that blood.

Fortunately, we have nurses who extract blood here, so I got to work and the first thing I did was asking one of them to take the samples and then eat two sandwiches.


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I feel like you already have a few templates throwing vampire on might be a bit much.


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There's always room for the vampire template, especially on a a high-CR creature like an experienced nurse!


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Hey there! I have been off because I have a chaotic schedule and I have been focusing on my art too much lately. But I have managed to finish writing my S&S game and started publishing Reign of Winter!
Take a look if you are interested! I will try to keep it updated even if I am not around too much!


Cool!


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Posting to keep the thread from dying.

The Exchange

Arrrrghhh cheese. I know I'm weird. I mean I don't care for most cheeses, like parmesan and cheesecake, but I like a mild brie.

Also applying here for help. I need to find a vegetable dish(root-but no potatoes please or leafy does not matter) - that must not contain garlic,cheese/cream/butter/milk or tomatoes.

The dietary restrictions are the results of adding up the dislikes of the different guests.

Getting the vegetables for my christmas lunch might not be as easy as it looks. I'm also rather busy that day so please keep it simple.

I suppose worst case I could grab some white radish, French beans and carrots, boil and drizzle over with mushroom sauce..


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Oven roast the vegetables in a casserole dish. Drizzle the vegs with Olive Oil into which has been mixed several Herbs and seasonings and Lemon Zest.

Welcome to the thread. :)


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Might I suggest rutabagas and carrots? Slice them into .5 cm coins. Toss with olive oil, salt, pepper, and rosemary (fresh if you can, dried if you must). Spread in bottom of rectangular pan. Roast at 230 C for ~45 minutes to an hour (or till they begin to brown). The result is delicious.


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Ninja'd by John Napier 698!

*silently vanishes, carrying sack of root vegetables and rosemary leaves*

The Exchange

My oven is this size =(

I have a small heating plate there, and the guests don't care for salads also.

I have 12 guests.


Maybe roast some apple slices also for a bit of sweetness.


Do you have a slow cooker?

The Exchange

I have a slow cooker, but things need to be ready by lunch.


Try this, this, and this.


Can you steam them?


Okay, let's try this. Put a flat baking sheet over your hotplate. When the sheet gets hot, put the vegetables on it and drizzle the Olive Oil/herb mix on them and grill them until they're done.

The Exchange

How long does the grilling exactly take?


Depends on their thickness, but typically 5 to 10 minutes. They're done when they're tender. Keep the vegetables moving so they don't stick.

The Exchange

I'll go get some culinary experiments tried this weekend. I cannot get rutabagas here. Can I do Zucchinis , white buttons and eggplants too?


Yes, Zucchini and Eggplant respond well to grilling. The mushrooms can be pan-fried with oil. Add onion to the mushrooms.

The Exchange

I know if you mix chicken wings with oyster sauce, salt and black pepper, sure it's simple, but it makes for decent BBQ!

Also can be toasted in the oven.

The Exchange

Tomorrow I'm going to get some lessons learning how to do fried rice. I've always been a noodle person.


Fried rice isn't hard. Don't let it dry out or else it will BE hard. Soy sauce, egg, and some meat plus some veggies make fried rice. Personal favorite: skip the meat, keep the egg, use more veggies. I favor peas, carrots, lima beans, onions, garlic, and corn. I never have had good luck with peppers, which is a shame, because I love green bell peppers. It's a great dish for getting rid of leftover rice and veggies in the fridge, and it's a leftover I can always go for because it's so varied.

The Exchange

But I like the rice hard. One thing is that generally a lot of places get it too soggy and don't add enough egg. Prawn goes nicely for fried rice, as do scallops, but you don't have to add meat per se though I know there's a variant that uses roasted pork

Yeah I give lots of comments but when it comes to cooking it...lol.


Lathiira, dice and boil the peppers before mixing them into the finished fried rice.


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I'll remember that with the peppers, though I always prefer mine sauteed. Thanks John!

Mort: if you like the rice hard, go for it. By meat, I didn't mean to exclude prawn, scallops, or other items from the sea. Those work quite well.

The Exchange

We had our fried rice with silverfish, ham,prawn, carrots and corn. The rice was too soft, and one egg wasn't enough so I added one more.

I have come to the conclusion fried rice = throw in whatever that's available in the fridge...


Oh snap it still exists! sweet!
So trick for the rice if your going to make anything like fried rice. refrigerate it for a few hours first. That way it stays more solid.


You're quite right, Mort: it's a dish meant to use up leftovers. Due to my love of fish, there's never any of that around for me to use, though ham and shrimp might survive long enough. And Vidmaster speaks truth about refrigeration.


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Just PLEASE make sure to keep the rice airtight for the duration. Rice and chicken are the two things you don't want to store improperly once cooked. And the toxins involved are heat resistant.

The Exchange

How do you know what cut of steak you're supposed to get and how do you recognize a good slab of beef with steak potential on the supermarket shelves?

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