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Chrono

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Posts posted by Chrono

  6. Posted

    @Bumpy 

     

    bans for racism etc, are taken from chat logs with the actual user that was putting racial slurs in chat being banned, so your "I didn't do it" wouldn't be accurate when on admin panel has your name/way for us to ID next to your chat log.

  10. Posted

    -1 being active isn't a justification for being staff, multiple instances of immaturity IMO about basically any time someone does something dumb by either joining in or trying to start a "fuck them" bandwagon to ban etc.

     

    I don't think you would rationally moderate discord imho

    Dannypicacho reacted to this

  11. Posted

    The server doesn't auto ban for racism. That means an admin who was watching the server saw racist stuff typed in chat (N word etc which by you saying describing your avatar means you dropped the N word about dark skinned player character), and they banned you. Why would they waste their time taking screenshots of every time someone puts the N word or other racist things in chat? We trust our staff to use their discretion, and to ban properly otherwise we wouldn't promote them especially for something like racism.

  12. Posted

    4 hours ago, Tanman_Tanner said:

    I am in full support of membership removal, as for the permanant ban, I am under the assumption he's been given enough chances, so I'm in favor of that as well. +1 to all suggestions.

    Also moved to ban request as it's more fitting as a request for a ban > a request for membership removal.

    Sent it back to member protest, as this kind of thing is exactly why member protest is an option. and that is what the poster put it under, member protest doesn't always necessarily result in a ban, but is indeed able to have a ban come of it. and as this is more of a sensitive manner, is more appropriate here.

    Tanman_Tanner and virr reacted to this

  19. Posted

    You, and anyone else have been given ample time to post any reasonable modicum of proof, as such this thread is going to be closed.

    In the future, refrain from posting meme/joke/unsubstantiated member protests. These are serious, and posting more in a rage without anything will result in punishment.

     

    -closed

    jaygoki, hongkongatron, Thorax_ and 1 other reacted to this

  21. Posted

    No. 
     

    for an actual explanation of your reason I’m saying no, you’re staff first of all, and should know better than to break rules. Secondly your “meme warnings” we actually went over with you in staff chat and thoroughly explained why they weren’t meme warnings and you refuse to understand that you can’t go around posting the n word just because. I can care less if someone baits you. You’re supposed to be staff. Be better. Third, even after being THOROUGHLY explained about all the times you fucked around and fucked up and got called out for it, you continue doing it all the time, to the point that I’m straight up tired of giving warnings. You clearly don’t listen to them. 

    Dannypicacho and Reptile reacted to this

  22. Posted · Edited by Chrono (see edit history)

    Balsamic Fig Pork:

     

    1 Pork Loin

    1 Shallot finely diced

    3 Tbsp Balsamic Fig Butter (from sprouts) [sub in balsamic jam]

    1/4 Cup water (with amount for chicken bouillon dissolved in, let it get to room temp)

    Chicken Bouillon (small amount it's basically chicken base/stock dried. dissolved into the water)

    1 Tbsp honey

    2 Tbsp Balsamic Vinegar

    3 Tbsp Butter

    Salt

    Pepper

     

     

     

    Season liberally with salt and pepper the pork loin and sear in a hot skillet over high heat on all sides.

    Transfer to a sheet and bake at 425 until cooked through (use a thermometer. should take roughly 8-12 minutes)

    In the same skillet that pork was seared in, heat a small amount of oil and saute the shallots until translucent

    Stir in the water, chicken bouillon, fig butter, balsamic vinegar, and honey. 

    allow to reduce until thick and sauce like then add butter and turn off heat. stirring to fully incorporate.

    Let pork rest 5 minutes before cutting, then slice and serve with sauce.

     

     

     

    1 Bag of mixed (or all red) small potatoes

    1 Package cream cheese (8 oz)

    Heavy Cream

    Salt

    Pepper

     

     

    Wash and slice potatoes into 1/4 pieces and put into a pot covering entirely in cold water.

    Bring water to a low boil, until potatoes are just barely fork tender.

    Drain water and add cream cheese and a splash of heavy cream. using a hand potato masher, mash until potatoes cream cheese and heavy cream are fully mixed. (add more heavy cream until consistency is nice.)

    salt and pepper to taste.