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There are different varieties of basil, some are much sweeter than others. I tend to like a little sweet basil on top of a Salmon fillet, but for most other things I prefer the more savory varieties.
Arch Duke Kaolian Drachensborn, lvl 95 Ranger, Unrest Server
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Grilled cheese, tomato and basil sandwiches are awesome
idiggory, King of Bards wrote:
I'm totally gonna slow cook something today. I just don't know what.
Well, if you happen to have chicken and geuze beer in your house, they make for a magnificent combination. (www.een.be/programmas/dagelijkse-kost/recepten/stoofpotje-van-kip-en-oude-geuzeI know, it's in Dutch, but it's a magnificent recipe)
Nope, no beer. :P And only one chicken breast in my freezer, lol. I generally don't make much meat, since I abhor trimming it but refuse to pay the price for someone else to do it for me. :P
And basil with fresh tomatoes and some mozzerella, with a touch of oregano and balsamic vinegar, on some nice crisp bread is ABSOLUTELY DIVINE.
To be fair, it's really hard to go wrong if you take a minimalist approach to a fresh tomato.
I've also recently discovered that arugula on pizza is really f*cking delicious.
And basil with fresh tomatoes and some mozzerella, with a touch of oregano and balsamic vinegar, on some nice crisp bread is ABSOLUTELY DIVINE.
To be fair, it's really hard to go wrong if you take a minimalist approach to a fresh tomato.
I've also recently discovered that arugula on pizza is really f*cking delicious.
IDrownFish wrote:
Anyways, you all are horrible, @#%^ed up people
lolgaxe wrote:
Never underestimate the healing power of a massive dong.
Belkira the Tulip wrote:
Jophiel wrote:
Do seahorses practice abortion?
No, but the males do the gestation while the females hit the bars and avoid child support.
Edited, Nov 4th 2011 6:33pm by Belkira
You forgot to mention how the males stay in the kitchen.
idiggory, King of Bards wrote:
I have a racist ****.
Steam: TuxedoFish
battle.net: Fishy #1649
GW2: Fishy.4129
Torrence wrote:
catwho wrote:
I've always believed their opinion should be considered but the final decision goes to the one that has the extra human being in her stomach for the majority of a year.
And, very likely, the majority of the next eighteen.
They're not supposed to stay in there until they can drive out.
publiusvarus wrote:
we all know liberals are well adjusted american citizens who only want what's best for society. While conservatives are evil money grubbing scum who only want to sh*t on the little man and rob the world of its resources.
Zieveraar wrote:
idiggory, King of Bards wrote:
I'm totally gonna slow cook something today. I just don't know what.
Well, if you happen to have chicken and geuze beer in your house, they make for a magnificent combination. (www.een.be/programmas/dagelijkse-kost/recepten/stoofpotje-van-kip-en-oude-geuzeI know, it's in Dutch, but it's a magnificent recipe)
His Excellency Aethien wrote:
Zieveraar wrote:
idiggory, King of Bards wrote:
I'm totally gonna slow cook something today. I just don't know what.
Well, if you happen to have chicken and geuze beer in your house, they make for a magnificent combination. (www.een.be/programmas/dagelijkse-kost/recepten/stoofpotje-van-kip-en-oude-geuzeI know, it's in Dutch, but it's a magnificent recipe)
Translate you bastige!
My Movember page
Solrain wrote:
WARs can use semi-colons however we want. I once killed a guy with a semi-colon.
LordFaramir wrote:
ODESNT MATTER CAUSE I HAVE ALCHOLOL IN MY VEINGS BETCH ;3
Nilatai wrote:
His Excellency Aethien wrote:
Zieveraar wrote:
idiggory, King of Bards wrote:
I'm totally gonna slow cook something today. I just don't know what.
Well, if you happen to have chicken and geuze beer in your house, they make for a magnificent combination. (www.een.be/programmas/dagelijkse-kost/recepten/stoofpotje-van-kip-en-oude-geuzeI know, it's in Dutch, but it's a magnificent recipe)
Translate you bastige!
His Excellency Aethien wrote:
Nilatai wrote:
His Excellency Aethien wrote:
Zieveraar wrote:
idiggory, King of Bards wrote:
I'm totally gonna slow cook something today. I just don't know what.
Well, if you happen to have chicken and geuze beer in your house, they make for a magnificent combination. (www.een.be/programmas/dagelijkse-kost/recepten/stoofpotje-van-kip-en-oude-geuzeI know, it's in Dutch, but it's a magnificent recipe)
Translate you bastige!
M'kay I'll let you off, until later!
My Movember page
Solrain wrote:
WARs can use semi-colons however we want. I once killed a guy with a semi-colon.
LordFaramir wrote:
ODESNT MATTER CAUSE I HAVE ALCHOLOL IN MY VEINGS BETCH ;3
According to Chrome's translator, this is the recipe:
Ingredients
the stew:
A farm chicken (whether or not cut)
4 onions
4 strips bacon (0.5 cm thick)
2 bottles of 37,5 cl Beggar
2 slices of gingerbread spread with spicy mustard
1 tablespoon butter
1 tablespoon flour (smoothed)
fresh thyme
parsley steal
fresh bay
500 g waxy potatoes
pepper
salt
finish:
cress
preparation
the stew:
Put a large casserole over medium heat and let the pat of butter melt.
With a sharp knife grinder you farm chicken. Remove the bolts off and cut them in two. Remove chicken breast from the rest of the carcass and cut into 4 large pieces. Hint: The carcass and wings can be used to a good distance from them.
Cook the breasts and cut bolts with a good knob of butter. Season with salt and pepper.
Make her beautiful golden brown on all sides (it takes about 5 to 7 minutes).
Peel the onions and chop coarsely.
Spoon the chicken from the pot and keep warm.
In the same pot, let the onions are brown. So there is no taste lost.
Cut the slices of smoked bacon. (Remove most cartilage, because hard pieces on your plate are not tasty.) Leave the oven with the bacon most onions.
In order to ensure a good bond, sprinkle the flour over the onions and bacon. Just stir and let simmer about 5 minutes over medium heat.
Now you have time to make a bouquet garni to compose some parsley stalks, a few bay leaves and some sprigs of thyme. Put the chicken back in the jar with the bouquet garni. Let certainly the gravy of the chicken are not lost and cast them there.
Time for the Beggars! Let the beer flow freely. The chicken should not be just. What remains can taste the cook service.
To stew a more spicy touch, choose Jeroen gingerbread slices of bread instead. Brush the gingerbread with a generous layer of spicy mustard. Like the bread, the gingerbread sauce for your loyalty.
Let everything is a half hour on low heat simmer.
Salt and pepper to taste, you can.
To the court an extra festive touch to, you can use the potatoes you serve there in barrels shells, as in the preparation of pommes chateau. The flavor will not change, but it looks also count.
Boil them in water with a pinch of salt.
finish:
Serve with a generous portion of deep brown sauce and potatoes. Finally, garnish with some cress. Enjoy!
Ingredients
the stew:
A farm chicken (whether or not cut)
4 onions
4 strips bacon (0.5 cm thick)
2 bottles of 37,5 cl Beggar
2 slices of gingerbread spread with spicy mustard
1 tablespoon butter
1 tablespoon flour (smoothed)
fresh thyme
parsley steal
fresh bay
500 g waxy potatoes
pepper
salt
finish:
cress
preparation
the stew:
Put a large casserole over medium heat and let the pat of butter melt.
With a sharp knife grinder you farm chicken. Remove the bolts off and cut them in two. Remove chicken breast from the rest of the carcass and cut into 4 large pieces. Hint: The carcass and wings can be used to a good distance from them.
Cook the breasts and cut bolts with a good knob of butter. Season with salt and pepper.
Make her beautiful golden brown on all sides (it takes about 5 to 7 minutes).
Peel the onions and chop coarsely.
Spoon the chicken from the pot and keep warm.
In the same pot, let the onions are brown. So there is no taste lost.
Cut the slices of smoked bacon. (Remove most cartilage, because hard pieces on your plate are not tasty.) Leave the oven with the bacon most onions.
In order to ensure a good bond, sprinkle the flour over the onions and bacon. Just stir and let simmer about 5 minutes over medium heat.
Now you have time to make a bouquet garni to compose some parsley stalks, a few bay leaves and some sprigs of thyme. Put the chicken back in the jar with the bouquet garni. Let certainly the gravy of the chicken are not lost and cast them there.
Time for the Beggars! Let the beer flow freely. The chicken should not be just. What remains can taste the cook service.
To stew a more spicy touch, choose Jeroen gingerbread slices of bread instead. Brush the gingerbread with a generous layer of spicy mustard. Like the bread, the gingerbread sauce for your loyalty.
Let everything is a half hour on low heat simmer.
Salt and pepper to taste, you can.
To the court an extra festive touch to, you can use the potatoes you serve there in barrels shells, as in the preparation of pommes chateau. The flavor will not change, but it looks also count.
Boil them in water with a pinch of salt.
finish:
Serve with a generous portion of deep brown sauce and potatoes. Finally, garnish with some cress. Enjoy!
That sounds freaking awesome. Thanks Nads 
My Movember page
Solrain wrote:
WARs can use semi-colons however we want. I once killed a guy with a semi-colon.
LordFaramir wrote:
ODESNT MATTER CAUSE I HAVE ALCHOLOL IN MY VEINGS BETCH ;3
I can't wait to go farm some chicken with a sharp knife grinder.
Lol translators.
Quote:
Cook the breasts and cut bolts with a good knob of butter.
Giggity.
IDrownFish wrote:
Anyways, you all are horrible, @#%^ed up people
lolgaxe wrote:
Never underestimate the healing power of a massive dong.
When eat-tabling, give friend breast with knob.
remorajunbao wrote:
One day I'm going to fly to Canada and open the curtains in your office.
Nadenu wrote:
According to Chrome's translator, this is the recipe:
The chicken should not be just.
The chicken should not be just.
The chicken should be evil and unfair!
Dandruffshampoo wrote:
Curses, beaten by Professor stupidopo-opo.
Annabella, Goblin in Disguise wrote:
Stupidmonkey is more organized than a bag of raccoons.
Requires 1 Tyrant Chicken.
idiggory, King of Bards wrote:
I have a racist ****.
Steam: TuxedoFish
battle.net: Fishy #1649
GW2: Fishy.4129
Nadenu wrote:
Salt and pepper to taste, you can.
Cooking with Yoda.
Dandruffshampoo wrote:
Curses, beaten by Professor stupidopo-opo.
Annabella, Goblin in Disguise wrote:
Stupidmonkey is more organized than a bag of raccoons.
Nadenu wrote:
According to Chrome's translator, this is the recipe:
Ingredients
the stew:
A farm chicken (whether or not cut)
4 onions
4 strips bacon (0.5 cm thick)
2 bottles of 37,5 cl Beggar (no idea why this was chosen, it's Geuze beer, not sure you'll find it though, it's quite a special beer, very bitter tasting.)
2 slices of gingerbread spread with spicy mustard
1 tablespoon butter
1 tablespoon flour (smoothed)
fresh thyme
parsley steal
fresh bay
500 g waxy potatoes
pepper
salt
finish:
cress
preparation
the stew:
Put a large casserole over medium heat and let the pat of butter melt.
With a sharp knife grinder you farm chicken. Remove the bolts off and cut them in two. Remove chicken breast from the rest of the carcass and cut into 4 large pieces. Hint: The carcass and wings can be used to a good distance from them.
Cook the breasts and cut bolts with a good knob of butter. Season with salt and pepper.
Make her beautiful golden brown on all sides (it takes about 5 to 7 minutes).
Peel the onions and chop coarsely.
Spoon the chicken from the pot and keep warm.
In the same pot, let the onions are brown. So there is no taste lost.
Cut the slices of smoked bacon. (Remove most cartilage, because hard pieces on your plate are not tasty.) Leave the oven with the bacon most onions.
In order to ensure a good bond, sprinkle the flour over the onions and bacon. Just stir and let simmer about 5 minutes over medium heat.
Now you have time to make a bouquet garni to compose some parsley stalks, a few bay leaves and some sprigs of thyme. Put the chicken back in the jar with the bouquet garni. Let certainly the gravy of the chicken are not lost and cast them there.
Time for the Beggars! Let the beer flow freely. The chicken should not be just. What remains can taste the cook service.
To stew a more spicy touch, choose Jeroen gingerbread slices of bread instead. Brush the gingerbread with a generous layer of spicy mustard. Like the bread, the gingerbread sauce for your loyalty. (hilariously translated to be honest, it might sound better like this: "to give the stew a spicy touch, Jeroen choses gingerbread slices instead of bread. Smear a generous layer of spicy mustard on the gingerbread. Like bread, the gingerbread with the mustard will help thicken/bind the sauce.")
Let everything is a half hour on low heat simmer.
Salt and pepper to taste, you can.
To the court an extra festive touch to, you can use the potatoes you serve there in barrels shells, as in the preparation of pommes chateau. The flavor will not change, but it looks also count.
Boil them in water with a pinch of salt.
finish:
Serve with a generous portion of deep brown sauce and potatoes. Finally, garnish with some cress. Enjoy!
Ingredients
the stew:
A farm chicken (whether or not cut)
4 onions
4 strips bacon (0.5 cm thick)
2 bottles of 37,5 cl Beggar (no idea why this was chosen, it's Geuze beer, not sure you'll find it though, it's quite a special beer, very bitter tasting.)
2 slices of gingerbread spread with spicy mustard
1 tablespoon butter
1 tablespoon flour (smoothed)
fresh thyme
parsley steal
fresh bay
500 g waxy potatoes
pepper
salt
finish:
cress
preparation
the stew:
Put a large casserole over medium heat and let the pat of butter melt.
With a sharp knife grinder you farm chicken. Remove the bolts off and cut them in two. Remove chicken breast from the rest of the carcass and cut into 4 large pieces. Hint: The carcass and wings can be used to a good distance from them.
Cook the breasts and cut bolts with a good knob of butter. Season with salt and pepper.
Make her beautiful golden brown on all sides (it takes about 5 to 7 minutes).
Peel the onions and chop coarsely.
Spoon the chicken from the pot and keep warm.
In the same pot, let the onions are brown. So there is no taste lost.
Cut the slices of smoked bacon. (Remove most cartilage, because hard pieces on your plate are not tasty.) Leave the oven with the bacon most onions.
In order to ensure a good bond, sprinkle the flour over the onions and bacon. Just stir and let simmer about 5 minutes over medium heat.
Now you have time to make a bouquet garni to compose some parsley stalks, a few bay leaves and some sprigs of thyme. Put the chicken back in the jar with the bouquet garni. Let certainly the gravy of the chicken are not lost and cast them there.
Time for the Beggars! Let the beer flow freely. The chicken should not be just. What remains can taste the cook service.
To stew a more spicy touch, choose Jeroen gingerbread slices of bread instead. Brush the gingerbread with a generous layer of spicy mustard. Like the bread, the gingerbread sauce for your loyalty. (hilariously translated to be honest, it might sound better like this: "to give the stew a spicy touch, Jeroen choses gingerbread slices instead of bread. Smear a generous layer of spicy mustard on the gingerbread. Like bread, the gingerbread with the mustard will help thicken/bind the sauce.")
Let everything is a half hour on low heat simmer.
Salt and pepper to taste, you can.
To the court an extra festive touch to, you can use the potatoes you serve there in barrels shells, as in the preparation of pommes chateau. The flavor will not change, but it looks also count.
Boil them in water with a pinch of salt.
finish:
Serve with a generous portion of deep brown sauce and potatoes. Finally, garnish with some cress. Enjoy!
It's fairly clear, some really odd translations though, I have no idea why that translator changed word order like that.
Professor stupidmonkey wrote:
Nadenu wrote:
According to Chrome's translator, this is the recipe:
The chicken should not be just.
The chicken should not be just.
George Carlin wrote:
I think it’s the duty of the comedian to find out where the line is drawn and cross it deliberately.
Professor stupidmonkey wrote:
Nadenu wrote:
Salt and pepper to taste, you can.
Cooking with Yoda.
I thought the same thing
This one is a Belgian classic, easy to make and doesn't require that much work.
As with the previous recipe, I used Google translator. Apart from one sentence that doesn't make much sense, it's pretty clear.
Recipe Ghent waterzooi
Ingredients for the broth:
1 chicken (in pieces)
80 g butter
1 leek
2 celery stalks
1 large carrot
1 large onion
(coarse cut vegetables)
Salt and pepper
1 clove garlic
a few bay leaves / sprigs thyme / parsley stalks several
Ingredients for the waterzooi:
an egg yolk
1.5 dl cream
2 carrots
2 leeks (white only)
2 celery stalks
(vegetables in julienne)
6 coarsely chopped potatoes
freshly chopped parsley
First we prepare the broth:
Stew the vegetables and onion in butter.
The chicken seasoning with salt and pepper.
Add chicken (large pieces)
Let it all simmer for about 10.
Add bay leaf, parsley stems and thyme.
Add water and simmer for half an hour until the chicken is cooked.
Then we prepare the waterzooi:
Stew the vegetables and potatoes in butter.
Remove the chicken from the broth, strip it from the sheet (ie: remove the skin) and merge (ie: add) them with stewed vegetables
Strain the broth and pour over the whole.
Add the cream and let simmer about 10 minutes
Whip cream with the egg yolk and add.
Just stir it well and sprinkle with parsley
Quite delicious, definitely worth it.
As with the previous recipe, I used Google translator. Apart from one sentence that doesn't make much sense, it's pretty clear.
Recipe Ghent waterzooi
Ingredients for the broth:
1 chicken (in pieces)
80 g butter
1 leek
2 celery stalks
1 large carrot
1 large onion
(coarse cut vegetables)
Salt and pepper
1 clove garlic
a few bay leaves / sprigs thyme / parsley stalks several
Ingredients for the waterzooi:
an egg yolk
1.5 dl cream
2 carrots
2 leeks (white only)
2 celery stalks
(vegetables in julienne)
6 coarsely chopped potatoes
freshly chopped parsley
First we prepare the broth:
Stew the vegetables and onion in butter.
The chicken seasoning with salt and pepper.
Add chicken (large pieces)
Let it all simmer for about 10.
Add bay leaf, parsley stems and thyme.
Add water and simmer for half an hour until the chicken is cooked.
Then we prepare the waterzooi:
Stew the vegetables and potatoes in butter.
Remove the chicken from the broth, strip it from the sheet (ie: remove the skin) and merge (ie: add) them with stewed vegetables
Strain the broth and pour over the whole.
Add the cream and let simmer about 10 minutes
Whip cream with the egg yolk and add.
Just stir it well and sprinkle with parsley
Quite delicious, definitely worth it.
I love the name of that dish <3
Proposed "Personhood" amendment fails by a wide margin:
http://www.washingtontimes.com/news/2011/nov/9/mississippi-personhood-amendment-trails-early/?utm_source=RSS_Feed&utm_medium=RSS
http://www.washingtontimes.com/news/2011/nov/9/mississippi-personhood-amendment-trails-early/?utm_source=RSS_Feed&utm_medium=RSS
Quote:
Personhood: Mississippi voters rejected an amendment declaring that life begins at conception by a margin of 58 to 42 percentage points with 83 percent of the vote counted. The defeat came as something of a surprise, given that it was supported by both gubernatorial candidates, but a last-minute push by pro-choice advocates raised questions about the measure’s possible unintended consequences
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