EPTBut in a thread as long as this, it's just a blippost.
Off-Topic General Discussion - Page 2479
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Gahlo
United States35174 Posts
But in a thread as long as this, it's just a blippost. | ||
AsmodeusXI
United States15536 Posts
On July 15 2014 06:32 Gahlo wrote: But in a thread as long as this, it's just a blippost. Y'all need to calm down and get a grippost. | ||
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ComaDose
Canada10357 Posts
On July 15 2014 06:37 AsmodeusXI wrote: Y'all need to calm down and get a grippost. when someone dies there are a flood of ripposts | ||
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jcarlsoniv
United States27922 Posts
On July 15 2014 06:37 ComaDose wrote: when someone dies there are a flood of ripposts most of what MoonBear writes here are tipposts | ||
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ComaDose
Canada10357 Posts
On July 15 2014 06:39 jcarlsoniv wrote: most of what MoonBear writes here are tipposts there's always clever quipposts | ||
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Frudgey
Canada3367 Posts
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AsmodeusXI
United States15536 Posts
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Frudgey
Canada3367 Posts
On July 15 2014 06:54 AsmodeusXI wrote: All these come so fast they're pretty much zipposts. Well at least zipposts are more visually appealing than zitposts. | ||
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red_
United States8474 Posts
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Slayer91
Ireland23460 Posts
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Requizen
United States33802 Posts
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Lord Tolkien
United States12084 Posts
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Frudgey
Canada3367 Posts
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) Yes (1) No (0) 13 total votes Your vote: Should I buy Shovel Knight for the 3DS? Alright you guys can go back to your funposts. | ||
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jcarlsoniv
United States27922 Posts
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 | ||
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Eppa!
Sweden4641 Posts
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. | ||
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Nos-
Canada12016 Posts
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jcarlsoniv
United States27922 Posts
On July 15 2014 07:42 Nos- wrote: orange I prefer grapeposts | ||
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Zess
Adun Toridas!9144 Posts
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Lord Tolkien
United States12084 Posts
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  | ||
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Nos-
Canada12016 Posts
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