Came here to say this.


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Send me a link to the thread. I'm normally a serious player, but every group needs a "straight-man." And, everybody, I've got more good news. A gaming society here in Pittsburgh has moved to a place relatively close to my home. After a several-year hiatus, I can go back to being a player! And the bus takes me almost there.


This should take you to the campaign page.


It did, and I saved the campaign info as a PDF. About to close up shop to go home. Tomorrow, then?


Goodnight, John :)


I've been DMing (STing most often really) exclusively with no playing for a dozen years. I prefer it though. I consider what I'm running now to be my last game, since I'll be moving away in a couple months and don't know if I'll find more players, or even have time.


Good morning, everyone!!!

In my group, and I only GM/play IRL, Dalindra and I are the only GMs so we never get to play together, but at least I get both to GM and play.

We also make some solo playing from time tp time, so I cannot complain about anything.

Today I have to do some beef steaks that Dalindra's mom gave us and I don't know what to do to make them a bit different and still do them.quick as I don't have a lot of time for cooking today. Ideas?


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Kileanna wrote:

Good morning, everyone!!!

In my group, and I only GM/play IRL, Dalindra and I are the only GMs so we never get to play together, but at least I get both to GM and play.

We also make some solo playing from time tp time, so I cannot complain about anything.

Today I have to do some beef steaks that Dalindra's mom gave us and I don't know what to do to make them a bit different and still do them.quick as I don't have a lot of time for cooking today. Ideas?

Slice them thin and cook them in a skillet. Put cheese on top. When the cheese melts, move them onto a sandwich roll. Top with sauteed peppers and onions. Here in the States, we call this a Philadelphia Steak Sandwich.


I had an idea but I'm going to go with john's


Sounds tasty! Anything with bread is a good option and I have some delicious oven roasted peppers!


What do you do to oven roast your peppers btw?


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The simpler the better: 180-200°C, «paint» the peppers uncut with some virgin extra olive oil, spread some salt, and let them cook until you can effortlessly remove the skin. When they are not too hot I remove the skin and seeds, and put the peppers in a jar with their own liquid. The results are great and it's so easy.


Oh, sauteed mushrooms also. These sandwiches are usually topped with Mayonnaise. By the way, 180 - 200 C = 350 - 400 F.


D*mn, now I find myself wanting some. :)


Yeah im going to be making phillys this week now cause of you john.


Uhmmm... any excuse is good to do some good old homemade mayonnaise.

Which is called Mayonnaise because it was invented in the town of Mahon in Mallorca as it is said. The name derived to mayonesa (mayonnaise) but the original name was supposedly mahonesa. Then the French popularized it.

I've finished another of my RoW portraits and I'm proud of the results! I am a happy Me now xD


Vidmaster7 wrote:
Yeah im going to be making phillys this week now cause of you john.

:) I don't mind being blamed for good ideas.


Btw, what kind of cheese do you use for the Philly Steak Sandwich? I have so many kind of cheeses because I love cheese but the results can be very different depending on the cheese I use.

Mmmmm... Tomorrow I think I am going to do some mushroom ricotta sauce with some pasta...


Here, American Cheese is used. But Cheddar would work just as well. There's also Pepperjack and Provolone. Any cheese that melts well.


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Kileanna wrote:
Btw, what kind of cheese do you use for the Philly Steak Sandwich?

For the true gastric horror that is a Philly cheese steak, you need Cheez Whiz, a spreadable orange concoction that is corporate factory food at its best.

Alternatives are American cheese and provolone


I don't use cheez whiz and while I can probably find it on the mart I don't think it's very popular in Spain. Going to find out what American cheese is, but it seems that it could work well with some sliced gouda that I have at home.
I also love how blue cheese tastes with beef. Sometimes I do a blue cheese sauce (onions, blue cheese, evaporated milk) to eat with my steaks.

Edit: Correction. I meant Edam, not Gouda xD


mozzarella is my favorite on them. I feel Gouda would give a weird consistency. I wouldn't do blue cheese with phlliys. Provolone or mozzarella or a mild cheddar is how I would go.


CrystalSeas wrote:
Kileanna wrote:
Btw, what kind of cheese do you use for the Philly Steak Sandwich?

For the true gastric horror that is a Philly cheese steak, you need Cheez Whiz, a spreadable orange concoction that is corporate factory food at its best.

Alternatives are American cheese and provolone

Are you sure that Cheez Whiz is a food and not a Biological Weapon? :) Just sayin'. :D


Nope, not for Philly's. Peppers and blue cheese wouldn't match.

Mozzarella is good for everything but I'll probably go for a not so soft cheese today as I made a pizza with a lot of mozzarella yesterday.

Manchego cheese wouldn't melt and it would probably be too strong as it is sheep cheese... so it will have to be Edam if I don't want to go to the mart to specifically buy cheese or use cream cheese (Philadelphia brand cream cheese on a Philadelphia steak sandwich is ironic, though xD)


Actually, melted cream cheese on a steak sandwich may just work. I'll have to try it.


I've already did it many times and it is good (at cooking I have tried most things, I am not afraid of trying new things and I sometimes have bizarre ideas. This one qualifies as a not very bizarre idea)


Btw, checking the former posts of this thread. I'm sorry for using the metric system but I don't know the equivalences by memory and as I am on my cell phone with no WiFi I cannot easily google them.


Feeling tired, now. Going to bed. Good night, all.


Kileanna wrote:
Btw, checking the former posts of this thread. I'm sorry for using the metric system but I don't know the equivalences by memory and as I am on my cell phone with no WiFi I cannot easily google them.

F = 1.8 X C + 32.


Rest well, John!


Oh and thanks for the conversion I was thinking 200 didn't seem like very much.


I get the opposite impression when I see the temperature written in Fahrenheit degrees. It always sounds like it was too hot and sometimes it's a below zero Celsius temperature.

The fact that the conversion is not linear makes it even more confusing.


Yeah its easy enough to do the math for conversion but quite different to get the actually mental image of the difference in your head. I know a meter is a little over 3 feet but If someone said its 10 meters IT would not instantly click in my head.

Silver Crusade

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John Napier 698 wrote:
Actually, melted cream cheese on a steak sandwich may just work. I'll have to try it.

When I'm reheating pepperoni pizza I put jalapenos on it and then when it's done I sometimes spread Philadelphia brand chive and onion cream cheese on it, it's a treat :3

Silver Crusade

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Mmmm, jalapenos.

Jalapenos and cucumbers are my favourite toppings for burgers.


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Go easy on them. They are approaching the metric system... inch by inch.


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I love jalapeños too. All kind of spicy peppers in fact.


Making some more peppers in the oven. I didn't have enough of them and it's always good to have a jar or two.


*walk into thread coughing and sniffling, looking ghastly pale*

Good day/morning to you all.

so, everyone's feeling alright? having a good day?

I see the food talk is already going strong.


Kjeldorn wrote:


*walk into thread coughing and sniffling, looking ghastly pale*

Good day/morning to you all.

so, everyone's feeling alright? having a good day?

I see the food talk is already going strong.

Vitamin C lots of vitamin C


*Hands Kjeldorn some hot tea with lemon*


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I've seen things today...

things that would bleach your beard white!


Well i'm already half way there.


I dye my hair since I was 17


*takes the tea and adds a huge swig of bandy and globs it own in a single gulp*

It's gelding time at the stable, where I'm working, so guess what I've been helping the veterinarian do today?


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Kjeldorn wrote:

I've seen things today...

things that would bleach your beard white!

Is it beard bleach.


Kjeldorn wrote:


*takes the tea and adds a huge swig of bandy and globs it own in a single gulp*

It's gelding time at the stable, where I'm working, so guess what I've been helping the veterinarian do today?

You work at an stable? It sounds like an interesting job. Uhm... Trying to guess: Did you help an animal to give birth?

I worked at a veterinarian hospital and I really liked it.


3 people marked this as a favorite.
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Kjeldorn wrote:


*takes the tea and adds a huge swig of bandy and globs it own in a single gulp*

It's gelding time at the stable, where I'm working, so guess what I've been helping the veterinarian do today?

Lovingly brush their tails and sing songs to the horses about how you'll both escape this drudgery and become a strong independent woman when you do.

It should be noted, everything I learned about horse stables I learned from Disney and The Saddle Club.


I'll to describe process in as nice a manner, as I can muster, so here we go.

Firstly you greet the vet - you know small talk and a cup of coffee.

Then you go to the pens, and pick one of the yearlings, who's up for the chop.

Take said yearling to a small green pen, where the vet has setup his tools.

The yearling get a nice tranquilizer cocktail, and I help him lay down, so he doesn't just tilt head first into the ground.

I tied a rope around one of his hind legs, and pull to one side, so his hind legs are spread nice and wide, so the vet can get some room to work.

*Following sentences are redacted because of graphic content*

After the vet's finished sewing the cut together, the testicles are tossed into the corner of the green pen.

I nurse the gelding for some 20-30 min. (cleaning off blood and the like,) before helping him up and getting him to walk - because at this point he's staggering around like a drunk.

Finally, after I'm sure he can walk, and he isn't going to go head first into the ground at any minut. I walk him to his box stall for further recovery and nursing if needed.

Rinse and repeat 5 times today.

As an added bonus, once we were 3 yearling into the process the crows had discovered, what was going on, and were quite pleased at the free feast.


At least it didn't go to waste.

This is the kind of graphic story that I enjoy. I would have liked being a surgeon so...


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So, it's the same as with cattle (someone had to help my dad and the elderly vet, and I was the only one stupid enough not to pretend to sleep in, which is always why I got to help when butchering season rolled around).

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