Chrono
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Content Count
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Joined
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Last visited
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Days Won
106
Everything posted by Chrono
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@Dannypicacho That's not somebody you usually want backing your corner. Right superior Ege, @Egossi?
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you dont get it. i know its a screenshot, we all can get that. of all of us agreeing.
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did you literally just mash together a couple map sections? also can you put more pictures on the workshop to show the rest? and maybe credit the maps you took from. j/s
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-1 only robot we allow here is @virr Beep Boop.
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Party like it's sweden bois!
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be less toxic fam. you rage when things aren't going your way. as much poop as we give you and as much as we troll the fudge out of you, its in good fun and you still rage at it. imagine someone doing it on purpose and not as a meme and you going bat poop on them in servers
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hey babe, long time no snapchat. whats gucci
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(Linguine) Alla-Vongole Ingredients: Garlic (Minced) Shallots (Minced) White Wine (Chardonnay) Fresh Thyme (1-2 good sized sprigs) Butter 7-10 Fresh Live Clams Parsley (Finely Chopped) Chili Flakes Pasta (Linguine is what we use, but any pasta will do.) Optional Ingredient: Canned, Chopped Clams Process: Rinse clams to remove dirt/sand then strain Heat pan on the stove and add oil Sweat shallots, then garlic and get aromatic Add Thyme to the pan and let it get aromatic Add clams to pan of oil and then top with wine (enough to let them all be slightly sitting in wine as it boils out.) Cover and let steam to open the clams Add plenty of butter to make a nice buttery sauce [do not melt butter all the way, get it started/warming up] (if adding aditional chopped clams for more clam taste/meat, do so now.) Add pasta parsley and chili, toss to coat. (plenty of parsley for nice color and taste, be mindful of chili depending on how spicy you want it, chili is always optional.) Season to taste with salt & pepper @james8470 @YeEternalTuna
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Do you guys want more recipes that I make at work? It's an Italian restaurant so it's a lot of pasta, and a fish/steak plate. I can get you marinades we use for shrimp etc too that we cook.
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+1 has mic
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phones are battery operated and the old "OG" phones used regular batteries because rechargable wasn't a thing/it was expensive AF so they couldn't make a reliable/easy profit.
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We threw all of his complaints about it before in the trash, why waste the energy? We are going green here at xG, and saving resources.
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Hello and welcome, enjoy your time here.
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lame
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Goodbye! Bring back some pizza! I hope when you get active again you can get your mod back!
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cya dude. you the newfag of sponsors. real talk though, people come and go, things change. such is the way of life. some oldies stay some go, some newbies rise, some dont.
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my go to when just hungry is italian/pasta. but I spice that bitch up with some chili and make it nasty. I also use a lot of butter. I do some asian and a lot of mexican as well.
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RIP he was a cool dude
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aegean never hosts community nights for halo when people are available
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Spaghetti Aglio Olio / Spaghetti with Veggies Ingredients: 1/2 of a medium-small broccoli floret, chopped to bite sized pieces 7-10 Red grape tomatoes, sliced in half 1 Handful of Arugula (If there is no plain arugula available to you like in my grocery store, a 50/50 garden mix works great, it is spinach and arugula. otherwise just spinach.) 1/4 of a cube of butter (unsalted) or 2-3 tablespoons of margarine Pasta (spaghetti noodles work best, linguini 2nd and angel hair 3rd.) White wine, preferably a Chardonnay, a good cheap option is Franzia boxed chardonnay. do not drink this, it tastes like poop when compared to any other wine, use only for cooking. I like this wine to cook with. Salt, Pepper, Chili Flakes Optional: But makes it taste a lot better is minced garlic and shallots, not a lot just enough to sweat in a pan (1/2 tsp each roughly) Optional: Shrimp Cooking: Blanch your broccoli ahead of time and or immediately before cooking, make sure to get as much of the excess water out as possible. Heat a pan until it is almost smoking and add oil to your pan Remove from heat briefly to add chili flakes, garlic, and shallots, then lightly sweat. (5-10 seconds tops) Return to heat and add broccoli, toss to make sure the garlic and shallots do not burn on the bottom of the pan. Lightly season with salt and pepper (you will add more later so go very light) Add your tomatoes and arugula Deglaze with a splash of white wine, tossing to make sure the arugula and tomatoes are coated, allowing the arugula to wilt slightly. After the alcohol is cooked off, remove from heat and add your pasta, season with plenty of salt and a little more pepper. Add butter and toss to coat/melt butter. Do not pre-melt your butter and do not leave flame on, this will break your butter causing the fats to separate and make your pasta taste greasy Plate and enjoy. It's delicious. If you choose to add shrimp, sautee your shrimp before you add garlic shallots and broccoli, then add all that at the same time and very quickly sweat those before adding tomatoe, arugula, and wine. You want your shrimp to be 75% cooked when you do this, as the steam from the wine will finish the cooking process. This is a dish that I regularly cook at the restaurant I work at, and like to make at home. If you dont like salt and think you are putting too much, you are wrong. trust me. you want a generous seasoning of salt. try the pasta as you season it at the end to make sure it tastes "right" the butter and tomatoes really soak up a lot of the salt.
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This is a link to the official website for the author: http://www.crydee.com/ it revolves mostly around this, but it includes his non midkemia books too http://www.crydee.com/raymond-feist/reading-order/ that is the reading order section, it has the publish dates, the chronological for where they land in series, and then an alternate to get better story flow
