High schools now a days stop teaching past WW2, because thats when we stopped being victorious chamions of the world.
Perfect example.
I never, not once in school, learned how Canada or Mexico run thier Govt. Never mentioned. I ahve no concept of how the UK runs it, or any modern Euro Govt operates. It is not taught because "it doesn't matter".
If I hadn't taken anytime to learn how that shit works on my own, I could very well believe Tube in that all of Europe operates like Bartertown.
I would have no basis for comparison.
"WW2 was started because Nazi's occupied Paris. American's went in and freed all of Europe." This is the kind of shit he said with a stone serious tone of voice and what we were tested on.
So I just had a "cookie dough" protein bar. Mmm, I thought. I like cookie dough.
It did not taste like cookie dough.
It tasted like ass.
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Muse Among MenSuburban Bunny Princess?Its time for a new shtick Registered Userregular
edited August 2007
I think I know more about the world and other countries governments due to Wikipedia than my school. Oh and History Channel. Lots of History Channel. Hmm, some videogames too. And The Daily Show. And Discovery Chanel. And watching Telemundo. If you've ever watched Spanish news, you will notice they take a lot of time on world news - far more than Cspan and/or CNN (which ten to focus on matters related only to the US).
On the actual topic . . .
The Best Appetizer/Snack/Thing/Whatever EVER
Every houehold that can trace it's roots back to Mexico or other latin nation below the border knows how to make this. Yet, through all the years, all these people were unable to procure a name ... Everything is 'to taste', and the fruits can be used interchangeably. It's also a great way to use up cucumber, which is otherwise useless. I buy cucumber only for this - it's not great for much else.
- 1 cucumber or mango or jicama
- chili pepper
- salt
- 1 lemon
Slice up the fruit into bite size peices. As long as you can hold it in your fingers the size is okay. Sprinkle salt and chili pepper over it, to taste. Slice up the lemon and squirt the juice over the fruit. Iff you pust too much salt or pepper, you can always use more lemon to help balance things out ... and that is it. It's very quick, it takes only 5 minutes to make. Go ahead and enjoy it, because it is delicious beyond beleif. It may be considered and acquired taste, I dunno, but you should try it at least once. And that juice left over once you have finished it all? Drink it - I know I compete with whoever is there for what's left. I usually don't win.
Stale, I cannot tell you how many people I have met who think that Europe is "Somewhere over by France."
I once had a friend of mine tell me that Iowa was in the Deep South, "Somewhere south of Georgia or over by Texas somewhere."
People
Suck.
I one asked my social studies teacher why we never learned where other countries really were.
"Why should we?"
Because I'd like to know, might be cool to know where everything is...
"Most of them aren't even real countries, I mean, look at Germany, wherever that is."
At first I thought he was joking. He was not. This was my freshman year teacher.
I was watching Big Fish with two of my friends and some of their friends.
We get to the part where he's paratrooping into korea (well, I think its Korea, might be wrong there) and I made some stupid comment about how communists cant do ventrilliquism, I dont know, thats not the point. After I said that the girl sitting behind me says:
"They can't be communist, they're Chinese!"
Me and my friend proceded to laugh untill it hurt.
I don't like fucking your mom but I do it anyway because it's good for me.
And its new sig time.
One day i hope to explore the levels of anger CT has achieved.
Also, what do people put on thier pork chops before cooking them in a griddle pan? I tried bbq sauce but most of it got cooked off in the pan. Maybe the scores i made in the chop were not deep enough.
I've only really started cooking recently so suggestions please.
Need more recipes up in this business. I'm totally making Stale's gyros this weekend.
Also: made this last night for dinner and again, it turned out pretty awesome
Stuffed Chicken with Spinach:
2-6 boneless skinless chicken breast
1/2 to 1 lb of fresh spinach (a full bunch is roughly a pound)
4 cloves of garlic, minced
4 tsp extra-virgin olive oil
Low-fat goat cheese
Chicken grill seasoning (I use McCormick's Monterey Grill seasoning...)
- Chop and wash the fresh spinach leaves, pulling any heavy stems out and set on paper towels or a colander to drain excess water
- In a large, deep skillet or frying pan, heat 2 tsp of the olive oil and lightly saute the minced garlic until fragrant (about 30-40 seconds in the oil). Add the fresh spinach leaves in small bunches until the entire batch is wilted down and thoroughly coated in the oil & garlic
- Using a sharp filet or paring knife, cut the chicken breast from the center of the thickest end inward and create a pocket, leaving roughly 1/2 to 1 inch around the three sides. **NOTE: if your chicken breast "pockets" do not cooperate, simply apply the stuffing mixture to the flat side of the chicken and fold in half, closing with toothpicks
- Spread a generous tablespoon of the goat cheese inside the pocket, and then fill remaining space with the wilted spinach and garlic. Overspill is recommended!
- Brush the remaining olive oil on the outer surfaces of the chicken breast and lightly coat each breast with the grill seasoning
To cook: the chicken can be cooked in the same frying pan with a little more olive oil, although I highly recommend using a BBQ, stove-top flatiron grill or even a stand-alone kitchen grill like the G.Foreman Grilling Machine.
Grill 10-15 minutes until lightly browned and enjoy!
3 parts soy sauce
1 part honey
3/4 part sesame oil
Red pepper flakes (if you like it hot add a lot, otherwise, a pinch will do just fine)
Garlic, I like a lot, but about 2 decent sized cloves chopped will be good.
Green onions, cut roughly, about 1/2 inch length.
1st. Salt and pepper the steak, you can get crazy and put all sorts of spices, but the marinade is sort of strong so salt and pepper is really all you need, and don't hold back on the pepper.
2nd combine all the other ingridients in a freezer bag or marinading dish, then drop the meat in. It shouldn't be submerged, just enough to coat the meat. Leave it in there for up to a half hour turning it over every few minutes.
3rd Grill the sucker. If you don't know how to grill: get it hot, preferably about 300 degrees Fahrenheit. Cook on each side for about 5 minutes, but not too long, flank steak cooks quickly becuase it's a relatively thin cut of meat, and you don't want this to burn. To test if it's done, make a fist and push your index finger into the soft part of your hand, between your thumb and index finger, that's about medium tender, so check that against your meat.
4th. LET IT REST. After you cook any meat, let it hang out before you cut into it. You don't need to let it get cold, but if you cut into it too quickly after it's come off the heat, you'll be cleaning your counters because of all the juices (that could've been INSIDE your steak) have come flowing out.
*this recipe can be adjusted for a tri-tip by adding ginger and mirin/sake. add 1/2 as much mirin/sake as soy. And as much ginger (chopped fine) as garlic, maybe a little less (because I hate ginger). Also, Tri-tips cook for at least 3x as long as a flank steak but don't go flipping it every five minutes, once should be enough as long as it's halfway through.
Cut a pocket into each of the pork chops, then salt and pepper each pocket. Saute the onion and garlic together. Combine this with the blueberries, vanilla, eggs, and bread crumbs. Stuff dressing tightly into the pocket of the pork, then place in a hot pan for about 5 minutes on each side. Then place the pork chops on an oven tray, and cook for another 20 minutes at 350 degrees.
I made these 2 days ago, and they turned out amazing.
*note, I stopped measuring or remember measurements for anything other than baking.
Lamb Chops
Marinade:
Olive Oil (about a cup and a half)
Lemon Juice (maybe from 2 lemons, or 1 and a half)
Mint- 1/3 of a cup, maybe. Grab about a 1/2 handful of clean leaves.
Rosemary-about 4 branch/sprig thingy's, strip the leaves and chop them
Garlic- 3 cloves chopped fine.
Spices:
this was originally a Emril recipe, with his "essence" mix of spice. I don't use that, I mix garlic salt, pepper, paprika, cumin, chili powder & cayenne pepper and mix that in. that might be about what his "essence" mix is though.
1: Chops need to be "frenched". Cut them apart, remove as much fat as you can, and clean off the rib "handle" as much as possible.
2: Chop the mint and rosemary and garlic, and mix into the olive oil and lemon juice and add your spice mix. no matter what, this will all separate, so just try to beat shake it up, or give it a quick whisk right before you marinade the chops, so that you suspend all the mint and rosemary in the liquid.
3: Marinade for no less than 30 minutes, then grill. They cook quickly, and do tend to flare up, so watch them closely.
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nevilleThe Worst Gay(Seriously. The Worst!)Registered Userregular
I'm moving down Souf, and I'd like to know what comprises a decent spice rack. When I go shopping down there I want a good idea of what I'll need for my cooking needs. (I'd be movin out of the ol house and into the big world!)
I'd use ma's as a point of reference but her application of said spice rack isn't that good.
#pipeCocky Stride, Musky odoursPope of Chili TownRegistered Userregular
edited August 2007
The most unhealthy recipe ever published.
This Snickers Pie provides 1,250 calories with a single slice, and is equivalent to 22 teaspoons of fat and 11 teaspoons of sugar. Enjoy, fatties.
Method
1. Preheat the oven to 200C/400F/Gas 6.
2. Roll the block of pastry to 3-4mm thick, and lay over a 20cm/8in fluted tart tin. The four corners of the pastry should hang over the edge.
3. Beat the mascarpone, soft cheese and sugar together in a large bowl, until smooth.
4. Beat in eggs, one at a time.
5. Add the Snickers slices and fold in.
6. Pour into a lined tart tin, and spread to the edges. Pull the corners of the pastry over the top of the dish, and brush with milk.
7. Place in the oven for 10 minutes, then lower to 180C/350F/Gas 4 for a further 25 minutes. Turn the heat back up to 200C/400F/Gas 6 and cook for a further 20 minutes until the pie is a golden colour.
8. Allow to cool before serving.
Cut a pocket into each of the pork chops, then salt and pepper each pocket. Saute the onion and garlic together. Combine this with the blueberries, vanilla, eggs, and bread crumbs. Stuff dressing tightly into the pocket of the pork, then place in a hot pan for about 5 minutes on each side. Then place the pork chops on an oven tray, and cook for another 20 minutes at 350 degrees.
I made these 2 days ago, and they turned out amazing.
THIS seems like an excellent plan.
May I suggest a side serving of sweet potatoe mash?
Posts
For only the second time since the beginning of my tenure at these forums, I am completely speechless.
but current govt.? hell no.
High schools now a days stop teaching past WW2, because thats when we stopped being victorious chamions of the world.
Perfect example.
I never, not once in school, learned how Canada or Mexico run thier Govt. Never mentioned. I ahve no concept of how the UK runs it, or any modern Euro Govt operates. It is not taught because "it doesn't matter".
this has been the status quo for years
Boris Johnson for PM.
I would have no basis for comparison.
"WW2 was started because Nazi's occupied Paris. American's went in and freed all of Europe." This is the kind of shit he said with a stone serious tone of voice and what we were tested on.
Tell me more.
Boris Johnson is currently the greatest British man alive.
Edit: http://www.boris-johnson.com/
He's a great character, but some of his actual morals and beliefs are not only immensely dodgy but pretty fucking dangerous.
but still
he is so damn lovable
XBL : lJesse Custerl | MWO: Jesse Custer | Best vid ever. | 2nd best vid ever.
It did not taste like cookie dough.
It tasted like ass.
On the actual topic . . .
The Best Appetizer/Snack/Thing/Whatever EVER
Every houehold that can trace it's roots back to Mexico or other latin nation below the border knows how to make this. Yet, through all the years, all these people were unable to procure a name ... Everything is 'to taste', and the fruits can be used interchangeably. It's also a great way to use up cucumber, which is otherwise useless. I buy cucumber only for this - it's not great for much else.
- 1 cucumber or mango or jicama
- chili pepper
- salt
- 1 lemon
Slice up the fruit into bite size peices. As long as you can hold it in your fingers the size is okay. Sprinkle salt and chili pepper over it, to taste. Slice up the lemon and squirt the juice over the fruit. Iff you pust too much salt or pepper, you can always use more lemon to help balance things out ... and that is it. It's very quick, it takes only 5 minutes to make. Go ahead and enjoy it, because it is delicious beyond beleif. It may be considered and acquired taste, I dunno, but you should try it at least once. And that juice left over once you have finished it all? Drink it - I know I compete with whoever is there for what's left. I usually don't win.
So you weren't too disappointed?
XBL : lJesse Custerl | MWO: Jesse Custer | Best vid ever. | 2nd best vid ever.
I was watching Big Fish with two of my friends and some of their friends.
We get to the part where he's paratrooping into korea (well, I think its Korea, might be wrong there) and I made some stupid comment about how communists cant do ventrilliquism, I dont know, thats not the point. After I said that the girl sitting behind me says:
"They can't be communist, they're Chinese!"
Me and my friend proceded to laugh untill it hurt.
Jordan of Elienor, Human Shaman
And its new sig time.
One day i hope to explore the levels of anger CT has achieved.
Also, what do people put on thier pork chops before cooking them in a griddle pan? I tried bbq sauce but most of it got cooked off in the pan. Maybe the scores i made in the chop were not deep enough.
I've only really started cooking recently so suggestions please.
XBL : lJesse Custerl | MWO: Jesse Custer | Best vid ever. | 2nd best vid ever.
Best cooking advice ever.
Need more recipes up in this business. I'm totally making Stale's gyros this weekend.
Also: made this last night for dinner and again, it turned out pretty awesome
Stuffed Chicken with Spinach:
2-6 boneless skinless chicken breast
1/2 to 1 lb of fresh spinach (a full bunch is roughly a pound)
4 cloves of garlic, minced
4 tsp extra-virgin olive oil
Low-fat goat cheese
Chicken grill seasoning (I use McCormick's Monterey Grill seasoning...)
- Chop and wash the fresh spinach leaves, pulling any heavy stems out and set on paper towels or a colander to drain excess water
- In a large, deep skillet or frying pan, heat 2 tsp of the olive oil and lightly saute the minced garlic until fragrant (about 30-40 seconds in the oil). Add the fresh spinach leaves in small bunches until the entire batch is wilted down and thoroughly coated in the oil & garlic
- Using a sharp filet or paring knife, cut the chicken breast from the center of the thickest end inward and create a pocket, leaving roughly 1/2 to 1 inch around the three sides. **NOTE: if your chicken breast "pockets" do not cooperate, simply apply the stuffing mixture to the flat side of the chicken and fold in half, closing with toothpicks
- Spread a generous tablespoon of the goat cheese inside the pocket, and then fill remaining space with the wilted spinach and garlic. Overspill is recommended!
- Brush the remaining olive oil on the outer surfaces of the chicken breast and lightly coat each breast with the grill seasoning
To cook: the chicken can be cooked in the same frying pan with a little more olive oil, although I highly recommend using a BBQ, stove-top flatiron grill or even a stand-alone kitchen grill like the G.Foreman Grilling Machine.
Grill 10-15 minutes until lightly browned and enjoy!
3 parts soy sauce
1 part honey
3/4 part sesame oil
Red pepper flakes (if you like it hot add a lot, otherwise, a pinch will do just fine)
Garlic, I like a lot, but about 2 decent sized cloves chopped will be good.
Green onions, cut roughly, about 1/2 inch length.
1st. Salt and pepper the steak, you can get crazy and put all sorts of spices, but the marinade is sort of strong so salt and pepper is really all you need, and don't hold back on the pepper.
2nd combine all the other ingridients in a freezer bag or marinading dish, then drop the meat in. It shouldn't be submerged, just enough to coat the meat. Leave it in there for up to a half hour turning it over every few minutes.
3rd Grill the sucker. If you don't know how to grill: get it hot, preferably about 300 degrees Fahrenheit. Cook on each side for about 5 minutes, but not too long, flank steak cooks quickly becuase it's a relatively thin cut of meat, and you don't want this to burn. To test if it's done, make a fist and push your index finger into the soft part of your hand, between your thumb and index finger, that's about medium tender, so check that against your meat.
4th. LET IT REST. After you cook any meat, let it hang out before you cut into it. You don't need to let it get cold, but if you cut into it too quickly after it's come off the heat, you'll be cleaning your counters because of all the juices (that could've been INSIDE your steak) have come flowing out.
*this recipe can be adjusted for a tri-tip by adding ginger and mirin/sake. add 1/2 as much mirin/sake as soy. And as much ginger (chopped fine) as garlic, maybe a little less (because I hate ginger). Also, Tri-tips cook for at least 3x as long as a flank steak but don't go flipping it every five minutes, once should be enough as long as it's halfway through.
mmmm mmm mmmmmmm
Dear satan I wish for this or maybe some of this....oh and I'm a medium or a large.
4 inch-thick pork chops
6 oz whole grain bread crumbs (toasted)
1/2 pint fresh blueberries
2 tsp vanilla extract
2 eggs
1/4 onion, diced
2 cloves garlic, minced
Cut a pocket into each of the pork chops, then salt and pepper each pocket. Saute the onion and garlic together. Combine this with the blueberries, vanilla, eggs, and bread crumbs. Stuff dressing tightly into the pocket of the pork, then place in a hot pan for about 5 minutes on each side. Then place the pork chops on an oven tray, and cook for another 20 minutes at 350 degrees.
I made these 2 days ago, and they turned out amazing.
Smash Bros. FC: 1032 1028 6152
COOKING FORUM
see this? -->
Lamb Chops
Marinade:
Olive Oil (about a cup and a half)
Lemon Juice (maybe from 2 lemons, or 1 and a half)
Mint- 1/3 of a cup, maybe. Grab about a 1/2 handful of clean leaves.
Rosemary-about 4 branch/sprig thingy's, strip the leaves and chop them
Garlic- 3 cloves chopped fine.
Spices:
this was originally a Emril recipe, with his "essence" mix of spice. I don't use that, I mix garlic salt, pepper, paprika, cumin, chili powder & cayenne pepper and mix that in. that might be about what his "essence" mix is though.
1: Chops need to be "frenched". Cut them apart, remove as much fat as you can, and clean off the rib "handle" as much as possible.
2: Chop the mint and rosemary and garlic, and mix into the olive oil and lemon juice and add your spice mix. no matter what, this will all separate, so just try to beat shake it up, or give it a quick whisk right before you marinade the chops, so that you suspend all the mint and rosemary in the liquid.
3: Marinade for no less than 30 minutes, then grill. They cook quickly, and do tend to flare up, so watch them closely.
i got distracted last night
i'll put one up tonight.
I'm moving down Souf, and I'd like to know what comprises a decent spice rack. When I go shopping down there I want a good idea of what I'll need for my cooking needs. (I'd be movin out of the ol house and into the big world!)
I'd use ma's as a point of reference but her application of said spice rack isn't that good.
This Snickers Pie provides 1,250 calories with a single slice, and is equivalent to 22 teaspoons of fat and 11 teaspoons of sugar. Enjoy, fatties.
Ingredients
1 packet puff pastry
140g/5oz mascarpone
110g/4oz soft cheese
50g/2oz caster sugar
3 eggs
5 Snickers bars, chopped into thin slices
milk, to glaze
Method
1. Preheat the oven to 200C/400F/Gas 6.
2. Roll the block of pastry to 3-4mm thick, and lay over a 20cm/8in fluted tart tin. The four corners of the pastry should hang over the edge.
3. Beat the mascarpone, soft cheese and sugar together in a large bowl, until smooth.
4. Beat in eggs, one at a time.
5. Add the Snickers slices and fold in.
6. Pour into a lined tart tin, and spread to the edges. Pull the corners of the pastry over the top of the dish, and brush with milk.
7. Place in the oven for 10 minutes, then lower to 180C/350F/Gas 4 for a further 25 minutes. Turn the heat back up to 200C/400F/Gas 6 and cook for a further 20 minutes until the pie is a golden colour.
8. Allow to cool before serving.
Need some stuff designed or printed? I can help with that.
THIS seems like an excellent plan.
May I suggest a side serving of sweet potatoe mash?
Satans..... hints.....
they'd be extremely functional if you were really really hungry and couldn't wait for a lightbulb to cook your damn cupcake
Is that . . .
the pastry fucker?
yes that will work
no
She'd have to change tires all the time.
Though I suppose they would be fairly functional as...uh...donuts.
Secret Satan
by Blammo.
Need some stuff designed or printed? I can help with that.