|
Can you give us a little more to go on maybe Keane?
|
#
?
May 3, 2015 22:46
|
|
|
|
| # ? May 22, 2024 23:49 |
|
|
big scary monsters posted:Can you give us a little more to go on maybe Keane? Can you GO POUND SAND?
|
|
#
?
May 3, 2015 23:05
|
|
|
CCKeane posted:Can you GO POUND SAND? That's very unhelpful. Here, I made kernel panic's esquites   Had them on a wrap with a bit of salsa. They were decent as a light dish but I felt like they could have used something else to go with them. Chicken would probably work well.
|
|
#
?
May 3, 2015 23:31
|
|
|
CCKeane posted:Hello everyone. Oh God not this again. I'm having flashbacks to Taste's game.
|
|
#
?
May 4, 2015 01:16
|
|
|
AnonymousNarcotics posted:Oh God not this again. I'm having flashbacks to Taste's game. Why I never! Please don't vote my good friend Alasdair.
|
|
#
?
May 4, 2015 01:27
|
|
|
wall monitor posted:The gently caress are you smoking? Okay, first of all, your tone incredibly rude and totally uncalled for. Knock it off with this bad attitude. Secondly, I'm well aware of these events. I'm just puzzled as to why you would bring this piece of information up in the first place. Yes, it is in the OP, I can see that. But I don't see how you bringing this up would benefit anyone if you weren't scum.
|
|
#
?
May 4, 2015 02:10
|
|
|
EccoRaven posted:Lutr you are like really, really concerned about Alasdair - a guy who hasn't posted in over a week and who I investigated as scum. I'm not defending Alasdair, I don't give a poo poo whether he lives or dies. I'm after you for withholding information that would be incredibly useful to town. The way you went about this strikes me as really sketch and because of that I'm not on board with anyone you'd ask to have voted. We're losing the ability to investigate anyway because at this point only you know which spice it is. Am I supposed to take on faith that you aren't scum? The most effective town strategy would be to have as many town players as possible buy those. Buy some masonries and claim it to people you trust, if you must. But right now I don't believe you. As far as dying on whatever hill, make my day, please get me dead. I'm here for the cooking and to spread the good news of Dutch baby.
|
|
#
?
May 4, 2015 02:26
|
|
|
There are no masonry spices left, Grandicap bought nearly all of them. I think there are two others unaccounted for somewhere.
|
|
#
?
May 4, 2015 02:32
|
|
|
I am OK with voting Alasdair. If he turns out to be town then no great loss and we go for Ecco next. If he ends up scum then all is good. Really we should be talking about who to lynch after that. I mean Grandi scumclaimed to me and all but he's cool and it seems rude to go for him next after he has been so open and honest.
|
|
#
?
May 4, 2015 02:35
|
|
|
Look Under The Rock posted:I'm not defending Alasdair, I don't give a poo poo whether he lives or dies. It sure seems like you care a lot whether he lives or dies.
|
|
#
?
May 4, 2015 02:59
|
|
|
##vote Alasdair I would also vote LUTR. This is where the scums live.
|
|
#
?
May 4, 2015 03:44
|
|
|
Sure I'll hammer the scum. ##vote Alasdair 
|
|
#
?
May 4, 2015 05:41
|
|
|
Noooooooooo, goodbye Alasdair Crawfish!
|
|
#
?
May 4, 2015 05:42
|
|
|
Alasdair Crawfish, Town Vanilla, has been killed N3! You have 48 hours thereabouts to A) buy spices and B) Use them. The game will re-open on Wednesday at 2 am EST. All recipes are still in play except the ones that aren't. Feel free to cook, as always. I'm aiming to move through the ones I've yet to do this week. Also if anyone has a legitimately good recipe for a real cheesecake I sure could use it.
|
|
#
?
May 4, 2015 08:06
|
|
|
(I RNG'd a random player to destroy, thank you for not disappointing me.)
|
|
#
?
May 4, 2015 08:09
|
|
|
I completely forgot to post Alasdair's recipe! Our dearly departed was a Baked Pear with Roquefort! It's the sort of recipe I love for being simple yet incredibly effective. It goes as follows: Preheat oven to 375 F Cut in half and core your pears. Brush on olive oil Bake for a half hour Pack the pear cavity with roquefort and bake for another ten minutes Drizzle some honey on and enjoy I'm sure other cheese would work. I'll probably try with brie or camembert myself since I'm pretty sure my partner will kick me out if I bring roquefort into the apartment. I've got my stuff for the esquites tonight! I'll do the ramen for lunch tomorrow so I don't have to subject my partner to asian noodles two days in a row and I'll have the Pad Thai for dinner. That just leaves the falafel waffles which will turn out to be pancakes in my case.
|
|
#
?
May 4, 2015 15:19
|
|
|
EccoRaven posted:It sure seems like you care a lot whether he lives or dies. I care a lot about you withholding information and I've said that multiple times
|
|
#
?
May 4, 2015 16:09
|
|
|
gently caress app reading gah Hey guys I'm cooking ramen today at some point.
|
|
#
?
May 4, 2015 16:10
|
|
|
Look Under The Rock posted:gently caress app reading gah Me too! And the pear thing, although I couldn't get any roquefort so looks like I'll be using stilton instead.
|
|
#
?
May 4, 2015 17:08
|
|
|
House-moving continues to be a kick in the pants. I'm moved in now, but we're having to order entirely new appliances which limits my cooking options till we get them in. Baked pear I can probably do, though.
|
|
#
?
May 4, 2015 17:50
|
|
|
You can also probably do the ramen if you buy use different ingredients like I'm going to do. It's going to be a hot mess.
|
|
#
?
May 4, 2015 17:55
|
|
|
 yeah the ramen works well with anything you wanna throw in it, essentially its just regular ramen noodles with stuff in it.
|
|
#
?
May 4, 2015 18:14
|
|
|
kernel panic posted:We enjoyed it with enchiladas suizas with homemade roasted tomatillo salsa - delicious, but not very picturesque. So I made this and I want to add that while mexican food is perhaps not the most photogenic it is delicious. I don't know if KP is still reading this but this recipe's a loving keeper. First words out of my mouth, "Holy gently caress this is Delicious!" The pictures:  First the ingredients. I was amused to see my corn came from Senegal. It being off-season it was actually kinda expensive 3 euro for 2 ears. So I bought 4. SANS OGM for the curious means that these are not genetically modified.  I didn't take a picture of the corn in a pan because KP did it so well. This is what it looked like finished. Missing was the garlic but that's fine as I'm not the biggest fan of the stuff. I also forgot to buy the cheese, which was fine since my partner really hates cheese so she wouldn't have eaten it.  We had it with some breaded chicken and rice. I'm sure you're quickly realizing that I eat rice with nearly everything. I used a Caribbean pepper since there are no jalapeņos here and it worked wonderfully. The whole thing was spicy in a way I hadn't had in quite some time. I'll show that later when making the pad thai. The cilantro came fresh from our balcony garden and though I had to butcher the plant a bit to get enough I can always grow more. The hardest part was cutting the kernels off. I eventually got a good technique going but I need to sharpen my knives. Besides that it's a very simple and quick recipe and the result is absolutely terrific, everyone should make this STAT. Thanks again for sharing it!
|
|
#
?
May 4, 2015 21:03
|
|
|
I cheated and used tinned corn because I thought getting it off the cob would be hard. Had the remainder for breakfast this morning, it's not bad cold either!
|
|
#
?
May 4, 2015 21:08
|
|
|
Those pears are amazing btw, pictures to come later.
|
|
#
?
May 4, 2015 21:09
|
|
|
I have one large knife and a much smaller 2 to 3 inch paring knife. I found the smaller one to be much easier. It didn't take me more than 8 minutes and it'd of been shorter had I done it over a cutting board instead of the bowl like I did.
|
|
#
?
May 4, 2015 21:12
|
|
|
I may actually have one bonus recipe left in me, I realized I had a tilapia filet in the freezer I might do a fish fry with rice and turnip greens.
|
|
#
?
May 4, 2015 21:25
|
|
|
So I made the ramen for lunch! I didn't want to put my partner through two nights of asian noodles so the ramen was just for me. Now Cpig's recipe is quite nice and I do a version of it using udon noodles (incidentally the noodles I bought for the pad thai since the rice noodles we have available to us are really awful and I don't like them), but for this I used a proper 50 cents ramen package. I also didn't but mushrooms or carrots or that other stuff, which I normally do when I make what I call "Fancy Noodles" but I just decided to use the leftovers in the fridge. I was going to add bologna but it seemed off. I think it was for the best. We have the rest of the esquites, the bulbs of the green onions used last night, a small garlic clove, and parmesan for the hell of it.  The bulbs and the garlic spiced with cumin, paprika, sweet pepper, salt, and curry. For those curious how much spice I use this is the best representation I can offer.  The egg on the noodle. I usually drain the water when making ramen as I prefer the noodles on their own as opposed to a water.  All told it was very good. I was bit worried with the mix of things but it worked out really well. Like frozen pizza, ramen can be made indefinitely better but just adding things you probably have lying around. Though stick to ham over bologna, something tells me that would've ended badly.
|
|
#
?
May 5, 2015 13:13
|
|
|
So I made the Pad Thai for dinner. I was reluctant to make it because it contains several ingredients I didn't want to buy since I knew they'd just sit around afterwards going bad. So I quite liberally replaced things. The tamarind was substituted by 1 tbsp of lime juice + 1 tbsp of brown sugar. The rice vinegar became your basic white vinegar. The fish sauce was just soy sauce of the savory sort. I cut out the bean sprouts altogether since I couldn't buy less than half a kilo and that was way too much. Lastly, I didn't use rice noodles. The only sort the shop next door sells is vermicelli like and way gross (I made it soup with it once) so I just bought fancier udon noodles. This turned out to be a bit problematic in trying to mix things into it. A small aside. These are the peppers I've been using. They're known as Antillaise since the come from the Antilles aka the Caribbean. They're pretty good and taste somewhat like jalapeņos. They can be quite spicy so I used only half since my partner was a bit annoyed at how spicy the esquites came out last night.  The sauce came out pretty good. I was really worried about the changed ingredients but it all worked out fine. Still not sure how it should've come out to be. What was lacking in this recipe were measurements. I used a ratio of 1 tbsp per ingredient pretty much and doubled it to have this amount of sauce. I probably could've tripled it even, but I didn't have much brown sugar left. I know I don't necessarily say how much I spice or salt things, but in terms of raw ingredients it helps to know how much we're using.  The noodles with our shrimp and sauce mixed in. I had a hell of a time mixing in the stuff into the noodles, probably because udon noodles thrive better in broth than dry. Still it mainly worked. I ended up using 1 egg for the egg mix, 2 may have been better but I ran out of eggs as well.  Verdict? Actually pretty tasty and my partner approved so so much the better. It wasn't quite a pad thai flavor and I wonder if I had to use the right ingredients to get that flavor. Maybe. Still I was really glad I went with shrimp because despite costing 6 euro for 200g it was really good. I love those aquatic bugs.
|
|
#
?
May 5, 2015 21:18
|
|
|
Buy rice vinegar, it's fantastic and vinegar takes a long time to go bad. I should post my mom's gyoza recipe which makes liberal use of mirin, both in the dumplings themselves and in the dipping sauce.
|
|
#
?
May 5, 2015 21:25
|
|
|
What's mirin? Also about the rice vinegar, where else could I make use of it? I don't cook asian style dishes all that often and the only reason I go through our white vinegar with any level of regularity is because I use it to clean things. Also feel free to post whatever you like. Like I did with the first game I'm going to do what I can to collect all the recipes and put them on one accessible doc.
|
|
#
?
May 5, 2015 21:28
|
|
|
 Day 4 Begins!Sorry I'm starting earlier than intended but it seemed pointless to wait more. So, here's your results: Grandicap, Mafia Goon, Soft Pretzels, was shot! Puntification, Town Vanilla, Chocolate Macaroons, was killed! Here're your recipes: Dough: 1.5 cups warm water 1 tablespoon raw honey 1.5 tablespoons salt 1 packet active dry yeast 22 oz all purpose flour (about 4.5 cups) 2 oz unsalted butter melted Alkaline Bath: 10 cups water .5 cups baking soda Toppers: 1 large egg yolk beaten with 1 tablespoon of water Coarse salt Method: Combine the warm water, honey and yeast in the bowl of a stand mixer and let sit for 5-10 minutes or when it is foamy. Add the flour, butter and salt and mix until well combined Knead until the dough is smooth and elastic. Then roll into a ball and place in an oiled bowl. Cover with a tea towel and set in a warm place to rise for about an hour. Preheat oven to 450 degrees Fahrenheit. Divide the dough into 12 equal pieces and shape as desired. (I usually make 3-4 pretzel shaped and then get fed up and just make rods with the rest) Bring the Alkaline Bath to a boil. Gently dip each pretzel into the soak for 30-45 seconds. This dip into the bath is what gives the pretzel the hard shell and distinctive flavor. Move dipped pretzels to a parchment paper lined cookie sheet. Be sure to allow space to rise. Lightly brush pretzels with the eggwash and top with the salt. Bake 12-15 minutes or until deep golden-brown. Pair with a softboiled egg for a wonderful breakfast or a nice whole grain mustard. Or switch out the topping salt for some cinnamon sugar for a dessert pretzel. and Chocolate Macaroons 125g/4 1/2oz icing sugar 1 tbsp cocoa powder 100g/4oz ground almonds 2 medium egg whites for filling 50g/2oz dark chocolate 2tsp skimmed milk Heat oven 180oC/gas 4, line baking sheet with paper, sift sugar n cocoa, stir in almonds, whisk egg whites until stiff, fold into dry ingredients. Fill icing bag and pipe 24 small blobs ~3cm across onto baking sheet, leave to dry out (15min), bake for 15-20mins, cool then peel off. melt chocolate in bowl over boiling water stir in milk till smooth, leave to thicken slightly, smear on macaroon half n sandwich two together, rinse repeat. The new deadline will be Friday at 2 am EST. I am also striking the Pasta and the Rabbit from the active recipe list. Remember you can all choose to chip in to restock the store, it doesn't have to be one person, if you so desire. I should add that the Pad Thai, Ramen, and Esquites will only be good through to the weekend. 100YrsofAttitude fucked around with this message at 21:50 on May 5, 2015 |
|
#
?
May 5, 2015 21:47
|
|
|
Omg I can't wait to make both of those things
|
|
#
?
May 5, 2015 21:49
|
|
|
Oh wow grandi was scum? I guess we have an sk... Or a vig... Thanks to that person 
|
|
#
?
May 5, 2015 21:50
|
|
|
I could otherwise do a 6 PM Friday deadline if you guys prefer. It'll give you 13 more hours to discuss things.
|
|
#
?
May 5, 2015 21:53
|
|
|
100YrsofAttitude posted:What's mirin? Also about the rice vinegar, where else could I make use of it? I don't cook asian style dishes all that often and the only reason I go through our white vinegar with any level of regularity is because I use it to clean things. Mirin is rice wine vinegar. I love adding it to just about anything for acidity -- not just Asian food. Also if you decide to try making bone broth, vinegar is really important to that and I bet mirin would work way better than balsamic for chicken broth (I just don't have any, still moving). White vinegar is pretty much only good for cleaning, once you've tried cooking with balsamic and mirin you'll see what I mean and you'll start looking for recipes that feature it. Here's how to make gyoza: Finely shred a head of Napa cabbage, place into a bowl, and salt the crap out of it (use kosher or sea salt unless you really love having a weird chemical taste in your food). There should be enough salt tossed through your cabbage that it's gritty. Every few minutes you should give it another toss/squeeze. This will wilt the cabbage. In the meantime, prep your other ingredients. Put a pound of ground pork in a separate bowl (VEGAN NOTE: my sisters have used seitan in this recipe with decent results) and add a heavy drizzle of sesame oil, a few tablespoons of mirin, a couple tablespoons of soy sauce, about five thinly sliced scallions, and a couple tablespoons of freshly ground ginger root. (My family doesn't like measuring stuff unless baking) If you like spicy food, add a spoonful or two of chili paste. Once your cabbage has wilted, rinse and wring it out. Get as much liquid out as possible. Add it to the bowl with the meat mixture, mix everything up really well. Get a package of wonton wrappers out and stuff them -- put a scant tablespoon in the middle, wet two edges (dip your finger into a bowl of water and run it over the edges) then fold into a triangle and seal. This part of the process takes loving forever so make these on a night when you've got friends coming over who will help you stuff them. If you're not a social bug, it will take you about an hour to stuff them all. Now deep fry them until they're brown and crispy, or steam them if you're a health nut. Dipping sauce is half soy sauce and half mirin -- can sub apple cider vinegar if necessary but it really is better with mirin.
|
|
#
?
May 5, 2015 22:07
|
|
|
I grabbed another Cinnamon/Watcher spice, and used it on Grandicap. I thus know who shot him, but I'm going to let them decide whether they want to claim that for themselves or not.
|
|
#
?
May 5, 2015 22:58
|
|
|
AnonymousNarcotics posted:Oh wow grandi was scum? I guess we have an sk... Or a vig... Thanks to that person wall monitor posted:I grabbed another Cinnamon/Watcher spice, and used it on Grandicap. I thus know who shot him, but I'm going to let them decide whether they want to claim that for themselves or not. He also claimed in mason chat that Alisdair and Harold Krell were on scumteam. Obviously Ecco is (#vote Ecco), my other guess is CCKeane. I don't know how many scum this sort of setup is likely to have, probably 4? Harold, are you the last scum? Tell me for real.
|
|
#
?
May 5, 2015 23:33
|
|
|
Nah I'm actually town, I'm just fed up with how many players in this game are total non-entities.
|
|
#
?
May 5, 2015 23:49
|
|
|
|
| # ? May 22, 2024 23:49 |
|
|
For reference (since it's sold out): mint is a vig-kill. I tried to kill Chic last night under the same motivation as Alasdair but I was blocked. Whoever is the other person who bought mint killed Grandicap. Whoever blocked me is a jerk, killing scum was going to be my ticket to towndom 
|
|
#
?
May 5, 2015 23:51
|
|