I interrupt the punposts for a pollpost:

Guys I'm going up to Vancouver this Friday and I was wondering if I should pick up Shovel Knight for the 3DS for the plane ride up there.

Poll: Should I buy Shovel Knight for the 3DS?

Castlevania (12)

92%

Yes (1)

8%

No (0)

0%

13 total votes

Your vote: Should I buy Shovel Knight for the 3DS?

(Vote): Yes
(Vote): No
(Vote): Castlevania

Alright you guys can go back to your funposts.

jcarlsoniv

United States27922 Posts

July 14 2014 22:30 GMT

#49574

On July 15 2014 07:11 Slayer91 wrote:
id rather stay here for the scipposts

this one was already done, it feels like a jippost

Eppa!

Sweden4641 Posts

July 14 2014 22:34 GMT

#49575

Here´s the tryhard risotto for Mr.Tolkien

Chicken stock:
Rinse chicken bones to remove blood and other nasty stuff generally this is already done if you buy it most stores. Spray with oil and sugar water and put in the oven at high heat until they have a nice colour. Peel carrots, root celery, peel onions and fennel. Cut roughly and saute in butter. Add bones and cover with water and simmer while skimming of the shit that floats up for around 1.5-2 hours.

Put unsalted butter in a pan and at medium heat until it get a noisette/brow colour it should have a nutty aroma, stir so it doesn't burn in the bottom. Remove the milk solids and cool down.

Both of these I generally have ready in the freezer so I only do this like 4 times a year.

Heat the browned butter until its around 90 degrees and add the risotto rice, I use arborio because its cheep and I have never actually done a taste test on different kinds of rice. The rice should be submerged and let it cook for around 2-3 minutes while stirring. Drain of the butter and keep it for the next time you will use it.

Saute shallots in oil until soft then add the rice and a small amount of salt. Add white wine and gradually add warm chicken stock as it get absorbed while stirring with a wooden spoon with a flat edge. If the the chicken stock is to concentrated water it down. This should be done at medium heat.
When its about to be ready (it should not be a porridge but slightly softer than Italian al dente around american al dente.) Add a small amount of room temperature butter, parmegiano and some sherry vinegar to get a pleasant acidity to taste(if you don't have a good sherry vinegar more white wine gives similiar effect and is vastly superior to using bad vinegar.)

I had some semi dried tomatoes left over (sprinkle black pepper and salt) on cherry tomatoes and put in oven at around 50 degrees for 6-10 hours with the oven door slightly open. Some modern oven have settings for this so you can do it in like 2 hours with a closed door.
Cut and clean broccoli and asparagus and cook in salted water at 70 degrees. The broccoli take longer to cook so once they start getting soft add the asparagus. Drain and toss in a small amount of browned clarified butter and add some black pepper. Mix half of it into the risotto and put the rest on top shave parmegiano over it.

Nos-

Canada12016 Posts

July 14 2014 22:42 GMT

#49576

orange

jcarlsoniv

United States27922 Posts

July 14 2014 23:09 GMT

#49577

On July 15 2014 07:42 Nos- wrote:
orange

I prefer grapeposts

Zess

Adun Toridas!9144 Posts

July 14 2014 23:12 GMT

#49578

Behold my off topic friends, another part of TeamLiquid has succumb to the internet inevitability that is pokemon degeneration http://www.teamliquid.net/forum/general/92678-the-comment-on-the-image-with-an-image-game?page=106#2112

Lord Tolkien

United States12084 Posts

July 14 2014 23:25 GMT

#49579

On July 15 2014 07:34 Eppa! wrote:
*awesomeness*

Scratch made chicken stock? dayum, you don't mess around, do you. I've made risotto before, but there's definitely some things here I never thought of, eg. adding sherry vinegar/white wine after the risotto was finished. I can def see how that would work.

Mmm, tomorrow's going to be a good day.

tnx