Unfunny Poster posted:

Roasted Garlic Potatoes

Ingredients
3 pounds small red or white potatoes
1/4 cup good olive oil
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons minced garlic (6 cloves)
2 tablespoons minced fresh parsley

Directions
Preheat the oven to 400 degrees F.

Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, and garlic; toss until the potatoes are well coated. Transfer the potatoes to a sheet pan and spread out into 1 layer. Roast in the oven for 45 minutes to 1 hour or until browned and crisp. Flip twice with a spatula during cooking in order to ensure even browning.

Remove the potatoes from the oven, toss with parsley, season to taste, and serve hot.

Szcwczuk posted:

Split Pea Soup

Ingredients
4 cups dried split peas
water
Ham on the bone
some thin sliced onions
some salt and pepper
Thin sliced potatoes, carports and celery.
1 palm full dried marjoram

Directions
In a large stock pot, cover peas with cold water and soak overnight.

Once peas are soaked, add ham bone, onion, salt, pepper and marjoram. Cover, bring to boil and then simmer for 1 1/2 hours, stirring occasionally.

Remove bone; cut off meat, dice and return meat to soup. Add celery, carrots and potatoes. Cook slowly, uncovered for 30 to 40 minutes, or until vegetables are tender.

Server with a really heavy bread.


I own a restaurant I guess I could post a lot of poo poo.

Hooded Reptile posted:

Napa Cabbage Salad

Ingredients:

1 head napa cabbage
1 bunch minced green onions
1/3 cup butter
1 (3 ounce) package ramen noodles, broken
2 tablespoons sesame seeds

1 cup slivered almonds
1/4 cup cider vinegar
3/4 cup vegetable oil
1/2 cup white sugar
2 tablespoons soy sauce


Finely shred the head of cabbage; do not chop. Combine the green onions and cabbage in a large bowl, cover and refrigerate until ready to serve.

Preheat oven to 350 degrees F (175 degrees C).

Make the crunchies: Melt the butter in a pot. Mix the ramen noodles, sesame seeds and almonds into the pot with the melted butter. Spoon the mixture onto a baking sheet and bake the crunchies in the preheated 350 degrees F (175 degrees C) oven, turning often to make sure they do not burn. When they are browned remove them from the oven.

Make the dressing: In a small saucepan, heat vinegar, oil, sugar, and soy sauce. Bring the mixture to a boil, let boil for 1 minute. Remove the pan from heat and let cool.
Combine dressing, crunchies, and cabbage immediately before serving. Serve right away or the crunchies will get soggy.

Finely shred the head of cabbage; do not chop. Combine the green onions and cabbage in a large bowl, cover and refrigerate until ready to serve.


Prep
15 m

Cook
15 m

Ready In
30 m

edit: formatting got messed up

Hooded Reptile posted:

I made this the other day, kind of pricey though,

Ingredients:

1 1/2 pounds kielbasa
3 cups chopped yellow onions (2 large onions)
2 cups chopped leeks, well cleaned (2 leeks, white parts only)
1/4 cup good olive oil
1 1/2 pounds small potatoes (red or white)
1 tablespoon kosher salt
1/2 tablespoon freshly ground black pepper
2 dozen littleneck clams, scrubbed
2 dozen steamer clams, scrubbed
2 pounds mussels, cleaned and debearded
1 1/2 pounds large shrimp, in the shell
3 (1 1/2 pound) lobsters
2 cups good dry white wine

Slice the kielbasa diagonally into 1-inch thick slices. Set aside. Saute the onions and leeks in the olive oil in a heavy-bottomed 16 to 20 quart stockpot over medium heat for 15 minutes, until the onions start to brown.

Layer the ingredients on top of the onions in the stockpot in this order: first the potatoes, salt, and pepper; then the kielbasa, little neck clams, steamer clams, mussels, shrimp, and lobsters. Pour in the white wine. Cover the pot tightly and cook over medium-high heat until steam just begins to escape from the lid, about 15 minutes. Lower the heat to medium and cook another 15 minutes. The clambake should be done. Test to be sure the potatoes are tender, the lobsters are cooked, and the clams and mussels are open. Remove the lobsters to a wooden board, cut them up, and crack the claws. With large slotted spoons, remove the seafood, potatoes, and sausages to a large bowl and top with the lobsters. Season the broth in the pot to taste, and ladle over the seafood, being very careful to avoid any sand in the bottom.

Total Time:
1 hr
Prep:
30 min
Cook:
30 min

Yield:
6 to 8 servings

Level:
Intermediate

Unfunny Poster posted:

Spring Rolls
3 c flour
1 1/2 c cornstarch
water
Roll very thin - or buy store bought wrappers


filling:
garlic crushed
onions - fried to brown
beef cube (Seasoning - Maggi)
Mix together


bean noodles - soaked 1 hour
grated carrots
grated cabbage
combine last 3 items and drain for 1 to 2 hours

Mix together:
Chicken, cut into small pieces
garlic powder
garlic onion mixture

Layer carrot mixture, chicken carrot
fold sides and roll from skinny to wide side.. Can use egg white to seal end.
Fry slightly, then bake until brown.

Sauce (aka Ha's Sauce*)

5 cloves garlic, chopped
2 T olive oil
saute in wok
add 1 c water (use to rinse out food processor of chopped garlic)
add to sauteed garlic in wok
add 1/2 c vinegar (to taste)
3 T Sesame Оil
3 T Soу Sauce
3 T Gold Label Seasoning Sauce
1 C sugar (to taste)
420 g tomato paste (Rosanova)
2 1/2 c water
stir and heat
Mix 2 T corn starch with 1/2 c water. Add to sauce
bring to a boil, stirring constantly
Add 1 T Sesame oil


*named after a Vietnamese lady who was my neighbor as a kid and gave my parents the recipe

Dante80 posted:

Smyrna Stuffed tomatoes/peppers.







Ok, this one is a little difficult, but definitely worth the try. We tend to eat this a lot in the summer, together with baked potatoes.

In some parts of Greece, they tend to also add ground beef meat to the stuffing mix. I find the following recipe without meat a little better. Translating from Greek. Lets do this!

Ingredients (for 10-12 people or 7 goons.)



12 small dark green peppers
12 small tomatoes
2 ½ cups long grain rice Parboiled. Each couple (tomato-pepper) needs 2/10 cup rice. At 5 couples, you need 1 cup
2 medium onions, finely chopped
4-5 potatoes cut into pieces 3 cm
800 g. tomato juice (2 boxes)
170 g. tomato paste (2 packs of 70 gr.)
60 g. black raisin
50 g. pine cone
4 tbsp chopped parsley (half a bunch approx.)
4 tbsp chopped fresh mint (if not found, put a total of 4 tbsp dry mint)
1 tbsp dried mint
80 g. grated cheese
2 tsp sugar
200 ml. olive oil
50 ml. water
1 tbsp breadcrumbs
Salt, Pepper

5 stages and 19 steps (I said this takes a while, didn't I?)

A. Prepare and assemble the materials:

1. Put the tomatoes and peppers in a pan that you can see they fit in with some small spaces between each vegetable. This will help to fit the potatoes and decide how much extra stuffing, will eventually get into your pan.

2. Wash the tomatoes and peppers and cut the peppers stalk at its root. Throw it away, you won't need it.



3. Finely chop the onion in a food processor (if you are space rich) or a grater. Grate the cheese. Finely chop parsley and mint and finally cut the potatoes into cubes of irregular 3 cm sized pieces.



B. Prepare tomatoes and peppers:

4. You start with the peppers: Cut with a knife the lid (without getting all the way though), lift it and remove the interiors. Keep them in a bowl, this is the stuff that makes or breaks the stuffing.



5. Continue with the tomatoes: Cut the lid with a knife (again, not all the way through) and use a spoon or a curved tool (makeshift or not, are you space rich?) to empty most of the interior (jack-the-knife style). Keep the flesh and the seeds in a separate bowl.



6. Use a fork to perforate the bottom part of the vegetables (careful now). This is a very important step, because it will help keep the stuffed vegetables moist and also take in the juices from the sauce in the pan, later down the line. When finished, put them back in the pan, and place the potatoes you chopped between them, so that all veggies are upright, lids facing you with terror.



7. Now...take the insides you gutted (you murderer!), and grate them well. Put them in a bowl.



8. In this bowl, add the raisins, one canned tomato paste and the chopped mint and parsley.

C. Prepare the filling:

9. In a large deep frying pan with a little oil (always go olive) over low heat, add the onion with the sugar, stir well for a minute or so, and then add the pine nuts. Let them brown for a total of 3-4 minutes, stirring frequently.

10. Add the rice and saute for 1 minute, stirring like a madman.

11. Then add the entire contents of the bowl with the tomato sauce, pepper, herbs and raisins and stir. Try to not jump into the pan yourself, the flavors are pretty baller right now.



12. Once it starts to boil, pour about 2 tsp salt, ¼ tsp pepper and 1.tbs dried mint. Change hands (if you are doing this properly then you have to, your first hand is too tired from continuously stirring) and...yep, keep stirring.

13. In 4-5 minutes, something wonderful happens! Most of the juice is reduced and the rice absorbs it, thus becoming the stuff(ing) of legends. When you see that, pat yourself on the back, turn off the heat and after moving the pan away from the heat, dispatch the grated cheese inside. Stir (for a last time, I promise) and your filling is ready.



D. Fill the tomatoes and peppers:

14. Before you begin, preheat the oven to 180C.

15. Pull the lids up, and using a large spoon fill each tomato and pepper until full, without pressing the contents. Leave a little margin to the rim of the vegetable, so when the rice expands in cooking, it does not overflow. If you have any filling left after the procedure (you should if you used properly sized peppers/tomatoes), then don't worry. Put in between the veggies, it will make the sauce even better!.



16. Put the caps back down, take a little tomato paste (from the second can), a sprinkle breadcrumbs and a little cheese, and put it on top of them. This is more a "LOOK AT ME, I'M FABULOUS!!1" step instead of a proper one, but its still worth it when you eat the cap afterwards.



17. Now, throw around the veggies the canned tomato juice, the rest of the tomato paste and the 50 ml of water, as well as a little salt and pepper.

18. Finally pour slowly the olive oil, both between the veggies and on their lids. You are ready for the oven (and your kitchen needs a thorough cleaning, I know T_T).



E. Cooking: 19.

Put the pan in the preheated oven and bake for about 1 hour 40 minutes to 2 hours, depending on the oven and how "crisp" you want them the veggies (I say go for the full 2 hours, its worth it. After the first hour passes, baste the veggies with the sauce in the pan every 10 min or so.



Serving:

Ok. Now for the cruel part. Take them out of the oven, and defying the wonderful smell of mint and vegetables that breaks your nose and whispers "TAKE ME NOW, YOU HORNY BASTARD, I want me inside you!", leave at least 1 hour before serving. The juices have to get back to the veggies, you need some time to let them settle.

Best served at room temperature, accompanied with good bread and feta cheese.

For posterity sake, a before and after pic.



Hey reddit, archive this!

Beer4TheBeerGod posted:

Liquid Gold

Ingredients
5 Gallons Motts Apple Juice
10 lbs Granulated Cane Sugar
4 lbs Turbinado Sugar
3 lbs Honey
10 Packets Danstar Champagne Years (2.5 cups Water)
Yeast Nutrient
2 Teaspoons Cinnamon
1 Teaspoon Nutmeg
1/2 Tsp Cardamom

Process
1. Pour apple juice, sugar, and honey into sanitized container. Shake well.
2. Hydrate yeast with nutrient.
3. Pitch yeast. Make sure you have a blowoff tube.
4. Add spices.
5. Age until you get tired of waiting.

Notes
1. The longer you let it age, the smoother it will taste. I'm expecting this stuff to be amazing in a year.
2. This is insanely potent. 18% ABV.
3. I've done some experiments with Wyeast 4347 and it might make things a bit crisper. Still takes a lot of aging. Might try a starter with apple juice next time.
4. You'll need a massive bucket for this. I had a 6 gallon carboy and it was nearly overflowing between the honey and juice.
5. I wish I had known how to make this stuff when I was in college.

EDIT: I doubt Blarghle reads this thread but the above recipe was inspired by him.

Dusty Lens posted:

When the dust has settled this will be the true legacy of Star Citizen.

Eonwe posted:

how did gary oldman, other terrible face guy, or pubes not get mentioned at all in page 1 what the gently caress

pftc posted:

Who is Kimsemus ?

Apparently he was supposed to go to Space Court and was kicked out of Goon poo poo.

I'm too new here to understand what the gently caress he's talking about so I'll just pass the message along.

Imaginary Friend posted:

So.. let me get this straight;

Angry disillusioned racist space nerds following a pube-hating b-actress who's secretly married to a washed out space game developer from the 90's that sells dreams in jpeg-format with Gary Oldman's face on them while laundering money through horse racing with the Swedish mafia and a guy named Fat Steve start an internet war with another Space Game developer that proceeds by threatening to sue everybody while leaking letters made by people who work at a company that dislikes everybody with a Something Awful account, pubes and a mind of their own.. also food recipes and funny gifs of broken space physics.

Internet.

Mithranderp posted:

Ugh, I want to rant about that, but I don't want to do it on the actual SC forums, because that would mean joining the SC forums.

"rape for the sake of realism" is just so loving incoherent that it makes me want to puke. Funnily enough, when you have a fictional narrative, especially sci-fi or fantasy, rape is not an inevitable consequence of anything. Including it as a fun way to dominate your enemies in a game is beyond an insult to actual rape survivors.

Mithranderp posted:

Yeah, I was in Arsehole Squad with Lauresh for a little while. They banned her for 'trolling' (because feeeeeemales wanting an exclusive group must be an incendiary troll attempt, not a sincere request). They really have had it in for goons since the very beginning of the RSI forums.

OriginalPseudonym posted:

eh, i feel like a deus ex style game would be more up the gits alley than a full on cod-alike

not to about themes but i can't help but think it'll be to gits what survival instinct was to walking dead

Kilmers Elbow posted:

MeLKoR posted:

Is that Jack Packard from Red Letter Media in the 3rd row from the bottom, 3rd from the left? White people all look alike to me.

Bootcha posted:

Gentlemen,

I need pngs of cat heads in hats.

Military hats.

Silly hats.

Cowboy hats.

Any hats.

I need your cats with hats.

Everyone.

G0RF posted:

Imgur is taking down those images? For real?

Is someone at CIG actually sending requests to Imgur to remove them? How on earth could it be worth anyone's time to eliminate one goofy set of images when they are thousands of goon parodies?

AP posted:

This guy seem like a terrible individual, a real bad poster and his extended family are likely bad too.

drat Dirty Ape posted:

I'm particularly proud of E.T. and all the dickwulf shrooms.

Madcosby posted:

Did Bootcha get his money back yet?

PST posted:

https://www.youtube.com/watch?v=hYFCfRK4e6Y

Weirdly, there are no concrete dates given for anything anymore, almost as if they can't actually release anything but more jpegs.

Eonwe posted:

also im amazed that someone on reddit used being gay as an insult

how is it all the way back in the 90s you weirdo

Sushi in Yiddish posted:

No Man's Sky announced for June '16. Where will Star Citizen be at by that point?

Dante80 posted:

Smyrna Stuffed tomatoes/peppers.

3 posted:

Look no further than our old friends in Reddit. Hi Reddit!

Amun Khonsu posted:

The great purge continues.

Xaerael posted:

Dear people who brought the Rebel Galaxy thread to my attention a week or so back...

You're loving awesome, so is the game.

Eonwe posted:

i missed most of this, this guy is loving dumb and really needs to stop

nobody should even joke about swatting someone

mcjomar posted:

EVE Goons did this to "Preencleve Grothsmore" or however you spell that dumb name.
They dug up his info (he was dumb enough to leave his own personal info, and that of his father, school, father's business, etc all over the internet when he registered a personal site to "bring down those nasty goonz!"), called his grandma, and sent him a pizza. I think they warned his parents what he's been borrowing daddy's credit card for too (in the UK mind, so it was UK goons that did this).

They didn't publish his info online or anything like that though, or encourage anyone to go after him.
I don't think he's turned up again since the parents got involved, or if he has, he's kept a remarkably low profile.
EDIT:Scratch that, the last time he "infiltrated" eve goons was april this year. He still keeps getting caught and does dumb poo poo.
Some people never learn I guess

So frankly, Dr Smart calling this kids parents on the quiet and letting them know what a sleazeball their kid is probably wouldn't go amiss. Not sure that publishing anything about the kid (other than his dumbass tweets and reddit posts for hilarity) is necessary for this to work though.

Xaerael posted:

It totally doesn't surprise me at all. Games really do suffer from the "too many cooks" rule.

Mirificus posted:

Same person:

spacetoaster posted:

This guys laughing.... https://www.youtube.com/watch?v=Nz8yLIOb2pU

CrazyLoon posted:

TBH this particular thread's a lot more hilarious than the wheelchair poo poo by this point...seriously, if a big image hosting site purely for Star Citizens gets made, based upon friendly fire from their own goddamn white knight spam bot reporting, that'll take the goddamn cake.

I remember even posting here, along with other goons, about this potentially happening and yet these chumps still don't know how to read and get the hint? Hey Reddit! Archive this, you ignoramuses!

Kilmers Elbow posted:

Required Parachute posted:

haha, holy poo poo, they didn't even move ssh off of port 22. Aside from other things.

Young Freud posted:

Did you actually make a 3D model of Gary Oldman to put into that?

TTerrible posted:

EDIT: Beaten massively while looking for chumming images. Nevermind.