Perpetuality - 62 Player MegaGame (Finished!) - Page 42

Shovah32 · #**411** May 17th, 2007, 06:37 PM

Quote:

CelestialGoblyn said:

http://www.dom3minions.com/downloads.htm
wylfin@tlen.pl is my mail.

Try that if you need the map

HoneyBadger · #**412** May 17th, 2007, 06:42 PM

will do, thanks!

tibbs · #**413** May 17th, 2007, 06:44 PM

Quit posting recipes Martha Stewart, and finish your turn!

Quote:

HoneyBadger said:
Ok, here ya go.

You'll need:
approximately 1/2 lb of chicken breast-meat (white meat)
1 lemon (but get 2, they're cheap)
a pepper grinder
1 ripe avocado
atleast 2 cloves crushed garlic
1/4 lb pine nuts
1 large Portabella mushroom
1 lb pasta (this recipe will feed yourself and a date you want to impress)
olive oil, peanut oil, sesame oil-you can get away with one type of oil here
dried red pepper flakes-to taste, but don't overdo it
Worshershire sauce (Lea and Perrins is the best, but just use what you have)
a solid hunk of Parmezan cheese
1 stick of butter-preferrably unsalted, high quality butter-you can use the cheaper stuff, but the sauce WILL be greasier.
Heavy cream (or whipping cream-no, not the stuff that comes in a cannister and goes on banana splits or a kinky person, I mean the stuff that is sold by the pint and you put it in your coffee)

Take the chicken, cut it up into strips and marinate it in lemon juice-use half a lemon, fresh ground pepper, and crushed garlic, set it aside 1 hour before you put the pasta on.

Take your pine nuts and rinse them off under cold water, place them on a paper towel and use another paper towel to pat them dry 30 minutes before the pasta.

Cut up a portabella mushroom (also into thin strips) and put it into a bowl. Marinate it in a tablespoon of olive oil, more crushed garlic, dried red pepper flakes, a few drops of Worshershire sauce, and a little lemon juice. Put it in the fridge 30 minutes before the pasta.

Cut an avocado into strips and squeeze the lemon over it, set it aside in a bowl in the fridge 15 minutes before the pasta.

15 minutes before you cook the pasta, heat up a frying pan (on medium-high heat) for 5 minutes and then add a tablespoon of olive oil and the chicken. Cook the chicken for 10 minutes, stirring regularly. After 10 minutes of cooking, turn the heat off and put the chicken in a microwave bowl. Cover the bowl with plastic-wrap and microwave it for 1 minute on high heat (just to make sure this recipe doesn't kill anyone with salmonella or e-coli). Clean the frying pan out with cold water and paper towels (be careful not to burn yourself).

For the Alfredo sauce, you're going to want a solid block of Parmesan cheese. The grated stuff you buy in a can won't really cut it. The quality of the cheese does matter, but that's a matter of taste and experience choosing the right one. I personally like a nice American cheese that's been aged 6 months or so, just because the older, better cheeses tend to be very dry, which I don't like as well in the sauce, and they're like twice as expensive-this dish is expensive enough as it is.

Grate the cheese up and have it ready before you put the pasta on. The sauce is simple, just melt unsalted butter-Land 'o lakes is good-over low heat until it's completely melted and then add heavy cream-for the best cream for the recipe, check the back and choose the one with the most fat content.

When you add the cream, MAKE SURE to take the butter OFF the heat and add the cream slooooowly. Too much heat makes the cream angry and it will clot. That's bad. Heat the butter and the cream over LOW heat-halfway between off and medium-and add the grated cheese right after you've added the cream. Cook it-stirring regularly-for 5 minutes. After that, put the water for the pasta on to boil-at a guess, you want around half a gallon of water for a pound of pasta, but read the directions on the box-and turn the heat down to low-the first or second notch above off-and stir it occasionally with a fork.

You can use pretty much any pasta you want, but I encourage either the traditional fettucinni or a nice tri-color rotini. Cook it according to the directions on the box. When it's done, drain it and place it in a large salad-bowl.

While the pasta is cooking, place the pine nuts in a frying pan with a teaspoon of sesame oil and a teaspoon of peanut oil. Saute them on medium heat, stirring constantly, until they start to darken slightly in color. Take the pine nuts out (carefully-they'll be hot) and put them on a paper towel to dry.

Put the pan back on the heat and heat it on high heat for 3 minutes exactly.
Add the portabella mushrooms (don't add any liquid) and 1 tablespoon of butter at the same time. Heat for 2 minutes more, and then turn the heat completely off. Don't stir the mushrooms at all, just make sure they're well distributed across the surface of the pan, and leave them on the burner. This should intensify the flavor and make the mushrooms somewhat dry.

When you put the pasta in the bowl, pour the sauce over the pasta and mix together until the pasta is well-incorporated with the sauce. Arrange the chicken, avocado, Portabella mushroom, and pine nuts over the top in as artistic a way as you feel (but do it quickly so the pasta doesn't go cold) and serve-preferrably with wine, to a date.

Disclaimer: don't ever engage in any activity that may result in the following: burning yourself, cutting yourself, poisoning yourself, setting your hair on fire, poisoning others, spreading disease, or sueing me.

Zoshan · #**414** May 17th, 2007, 06:47 PM

HAHAHAH! im wirting that one down. going to make it this weekend.

WSzaboPeter · #**415** May 17th, 2007, 07:15 PM

That read very tasty. Thanks a lot for sharing. (Keep up the spam in this gigantic topic... it's a lot of fun!)

Quote:

tibbs said:
Quit posting recipes Martha Stewart, and finish your turn!

Quote:

HoneyBadger said:
Ok, here ya go.

You'll need:
approximately 1/2 lb of chicken breast-meat (white meat)
1 lemon (but get 2, they're cheap)
a pepper grinder
1 ripe avocado
atleast 2 cloves crushed garlic
1/4 lb pine nuts
1 large Portabella mushroom
1 lb pasta (this recipe will feed yourself and a date you want to impress)
olive oil, peanut oil, sesame oil-you can get away with one type of oil here
dried red pepper flakes-to taste, but don't overdo it
Worshershire sauce (Lea and Perrins is the best, but just use what you have)
a solid hunk of Parmezan cheese
1 stick of butter-preferrably unsalted, high quality butter-you can use the cheaper stuff, but the sauce WILL be greasier.
Heavy cream (or whipping cream-no, not the stuff that comes in a cannister and goes on banana splits or a kinky person, I mean the stuff that is sold by the pint and you put it in your coffee)

Take the chicken, cut it up into strips and marinate it in lemon juice-use half a lemon, fresh ground pepper, and crushed garlic, set it aside 1 hour before you put the pasta on.

Take your pine nuts and rinse them off under cold water, place them on a paper towel and use another paper towel to pat them dry 30 minutes before the pasta.

Cut up a portabella mushroom (also into thin strips) and put it into a bowl. Marinate it in a tablespoon of olive oil, more crushed garlic, dried red pepper flakes, a few drops of Worshershire sauce, and a little lemon juice. Put it in the fridge 30 minutes before the pasta.

Cut an avocado into strips and squeeze the lemon over it, set it aside in a bowl in the fridge 15 minutes before the pasta.

15 minutes before you cook the pasta, heat up a frying pan (on medium-high heat) for 5 minutes and then add a tablespoon of olive oil and the chicken. Cook the chicken for 10 minutes, stirring regularly. After 10 minutes of cooking, turn the heat off and put the chicken in a microwave bowl. Cover the bowl with plastic-wrap and microwave it for 1 minute on high heat (just to make sure this recipe doesn't kill anyone with salmonella or e-coli). Clean the frying pan out with cold water and paper towels (be careful not to burn yourself).

For the Alfredo sauce, you're going to want a solid block of Parmesan cheese. The grated stuff you buy in a can won't really cut it. The quality of the cheese does matter, but that's a matter of taste and experience choosing the right one. I personally like a nice American cheese that's been aged 6 months or so, just because the older, better cheeses tend to be very dry, which I don't like as well in the sauce, and they're like twice as expensive-this dish is expensive enough as it is.

Grate the cheese up and have it ready before you put the pasta on. The sauce is simple, just melt unsalted butter-Land 'o lakes is good-over low heat until it's completely melted and then add heavy cream-for the best cream for the recipe, check the back and choose the one with the most fat content.

When you add the cream, MAKE SURE to take the butter OFF the heat and add the cream slooooowly. Too much heat makes the cream angry and it will clot. That's bad. Heat the butter and the cream over LOW heat-halfway between off and medium-and add the grated cheese right after you've added the cream. Cook it-stirring regularly-for 5 minutes. After that, put the water for the pasta on to boil-at a guess, you want around half a gallon of water for a pound of pasta, but read the directions on the box-and turn the heat down to low-the first or second notch above off-and stir it occasionally with a fork.

You can use pretty much any pasta you want, but I encourage either the traditional fettucinni or a nice tri-color rotini. Cook it according to the directions on the box. When it's done, drain it and place it in a large salad-bowl.

While the pasta is cooking, place the pine nuts in a frying pan with a teaspoon of sesame oil and a teaspoon of peanut oil. Saute them on medium heat, stirring constantly, until they start to darken slightly in color. Take the pine nuts out (carefully-they'll be hot) and put them on a paper towel to dry.

Put the pan back on the heat and heat it on high heat for 3 minutes exactly.
Add the portabella mushrooms (don't add any liquid) and 1 tablespoon of butter at the same time. Heat for 2 minutes more, and then turn the heat completely off. Don't stir the mushrooms at all, just make sure they're well distributed across the surface of the pan, and leave them on the burner. This should intensify the flavor and make the mushrooms somewhat dry.

When you put the pasta in the bowl, pour the sauce over the pasta and mix together until the pasta is well-incorporated with the sauce. Arrange the chicken, avocado, Portabella mushroom, and pine nuts over the top in as artistic a way as you feel (but do it quickly so the pasta doesn't go cold) and serve-preferrably with wine, to a date.

Disclaimer: don't ever engage in any activity that may result in the following: burning yourself, cutting yourself, poisoning yourself, setting your hair on fire, poisoning others, spreading disease, or sueing me.

HoneyBadger · #**416** May 17th, 2007, 07:16 PM

Well, I had to do something while I waited. And Martha Stewart is a punk, I came up with that recipe myself!

By the way, an update. I'm working on my turn now and should be done shortly.

HoneyBadger · #**417** May 17th, 2007, 07:24 PM

Ok, this is getting a little silly...I put in the password Velusion gave to me and it's not working. I tried it 4 times for Niefelheim, and it says Wrong Password

DrPraetorious · #**418** May 17th, 2007, 07:25 PM

Whadaya mean "working on"? You put your starting giants into a pile, and run screaming into an adjacent forest province (no risk of barbarians.) There, done.

A huge game like this does not favor the timid! Of those willing to risk all, half will be eliminated and half will rise to great power. Of those who play conservatively, none will be powerful enough to challenge them.

On the subject of HP Lovecraft and Spam:
The game needs a Worm that Walks (the soul of the devil bought hastens not from his charnel clay and so forth.)
Common summon or national summon? For who?
Epic hero!?
Should it be a mummification duplicate (i.e. you get a dead hero back as a Worm that Walks?)

Velusion · #**419** May 17th, 2007, 07:30 PM

Quote:

HoneyBadger said:
Ok, this is getting a little silly...I put in the password Velusion gave to me and it's not working. I tried it 4 times for Niefelheim, and it says Wrong Password

Send me a PM or email with what I sent you... I'll try it.

HoneyBadger · #**420** May 17th, 2007, 07:34 PM

there you go, I copy-pasted the email you sent me with my password in it and sent it to your PM