EPT"Naked man who drove Canada Post van wrong way in rush-hour traffic to be charged"
stay classy calgary
Official 'what is Dota anymore' discussion - Page 9660
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Sn0_Man
Tebellong44238 Posts
"Naked man who drove Canada Post van wrong way in rush-hour traffic to be charged" stay classy calgary | ||
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intotheheart
Canada33091 Posts
They tasted fine, but were kinda weird. | ||
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PhoenixVoid
Canada32755 Posts
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Sn0_Man
Tebellong44238 Posts
i make desserts with much higher sugar content when i'm baking xd | ||
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Pontual
Brazil3038 Posts
You're mostly left wanting to do what they show but never really do it, but once in a while i actually try something out | ||
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Maverick_2009
Somewhere2002 Posts
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PassiveAce
United States18076 Posts
Hopefully il be able to renew my visa with a paid internship or job offer but wel see what happens Hardest part of moving out so far has been an + Show Spoiler + unexpectedly emotional goodbye with my dealer | ||
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Pontual
Brazil3038 Posts
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PassiveAce
United States18076 Posts
Also i always liked him because hes unusually professional and nice | ||
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PassiveAce
United States18076 Posts
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PoulsenB
Poland7756 Posts
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Unleashing
Denmark14978 Posts
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gaymon
Germany1023 Posts
1 or 2 onions 500g penne 250g creme fraiche 100g cream cheese 100g gouda mediumaged 200g sieved tomatoes salt pepper nutmeg sambal oelek olive oil Saute the onions in olive oil Pour in creme fraiche -> cream cheese -> middleaged gouda -> sieved tomatoes; always wait with the next cheese until the consistency is creamy; add sieved tomatoes till the color of the sauce is "good" After you have put in every base ingredient and the sauce is homogeneous you spice it up with salt/pepper/nutmeg/sambal oelek and let it simmer for 1-2 minutes Meanwhile you should have prepared the pasta (i really like them HARD al dente), you can use any kind but im a fan of penne for this type of sauce because its really thick and creamy and those type of noodles are good for that kind of sauce Both things should finish at the same time and you just put the noodles into the saucepan and eat it right out or dispense it onto plates If you feel like you need some veggies on the side paprikas work really well bc of their acidity which works well with the creaminess of the dish You can always adjust the amount of stuff in there depending on your personal taste/which kind of taste your prefer Feel free to report back after cooking it, and dont forget THE SELFIE | ||
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Sn0_Man
Tebellong44238 Posts
crushed? also wats sambal oelek i've probably heard of that but idk what it actually is looks tasty if a bit... heavy lol | ||
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gaymon
Germany1023 Posts
sambal oelek is a spicy curry thingy from thailand or something yes its really heavy :D | ||
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PassiveAce
United States18076 Posts
On July 06 2018 05:22 Unleashing wrote: Glad you enjoyed your stay in europe, passive Thanks man  Reaaaallly thinking about a permanent move after getting a taste | ||
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Artisreal
Germany9235 Posts
On July 06 2018 04:46 PassiveAce wrote: Leaving france soon... gonna miss it so bad. Gonna be glad to have my masters but fuk... Hopefully il be able to renew my visa with a paid internship or job offer but wel see what happens Hardest part of moving out so far has been an + Show Spoiler + unexpectedly emotional goodbye with my dealer it's been close to a year already? damn! If you need a letter of invitation at any point in time, pretty sure many of us are glad to help. also fingers crossed for internship and stuff also passierteTomate is a tomatoe that has been blended after their skin was removed (a brief time in hot water loosens it) | ||
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Faruko
Chile34173 Posts
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Faruko
Chile34173 Posts
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PassiveAce
United States18076 Posts
On July 06 2018 06:39 Faruko wrote: Man a full year already, how time has passed, incredible. Seriously time FLIES Its insane how long wev been on this thread. I bet a lot of people here have been checking this thread for 10-15% of their life. | ||
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