Accounts, computers, WoWFollow

Provided you have all the game files on a computer, it's also a simple process of copying the entire World of Warcraft folder (with everything inside) from one computer to another. But, yes, you can also use the CDs to install the files onto your new computer and then simply log in with your current battle.net account info. Easy as pie.

Your best bet is to copy your entire WoW directory, whether via a CD, USB or network is up to your technological expertise.



LAWL

This thread is now about ways to cook chicken.

I like chicken with veggies in alfredo but the one kind of chicken with cheese and ham in it is better.

However, frozen Chicken Cordon Bleu, despite CLAIMING you can't cook them in the microwave, can indeed be!
Just stick 'em in for like 6 minutes, and you won't CARE that your stove broke halfway through cooking your super hot pocket.

my bro in law makes a watery [but thick] stew of various meats, sauces and what all, his own creation, pours it into a beer bottle and puts it up a raw roastery chickens butt then puts it stacking up in the oven.

Its goddamned tender and delicious.

Franks Red Hot. I put that sh*t on everything!!!

Seriously I do. Fry a chicken breast in a wok with a little bit of canola oil, throw some franks in, mustard (regular mustard is good) for tang, fresh garlic, let that simmer with the lid on for a bit (make sure the chicken is fully cooked) and serve it on a bed of wild grain rice with a honey cream cheese sauce = mmmmmmmmmmmmmm

I do the beer one on the BBQ when we go camping. That is delicious.

we eat alot of chicken

Chicken is the best! Especially these like chicken grillers a local store has, like cordon bleu, or pepperoni and mozzarella.

It's pretty hard to mess up chicken.

I like to mix it all up franks red hot buffalo sauce some zesty italian dressing a little sweet ray's BBQ sauce and just brush it on while it's grillin it's so good!

Chicken Mozambique

Chicken, onion, garlic, beer, hot sauce, butter, Goya Sazon...served over rice and fries.

I make a mean Chicken Cacciatore. I usually like to try to place it on top of Chipotle Noodles (gotten from our local weekend market. The noodles give it an extra spiciness, mixed with the chicken and tomatoes). There is this recipe I want to try with Rotel chili, which requires to make a type of queso sauce with the Rotel, then stuffing the chicken with it, and baking.

After getting food poisoning from improperly cooked pork chops, they don't really appeal to me either anymore.

Especially when cooking the white meat of chicken, brining (1 cup sugar, 1 cup salt, 1 gallon water, scale up or down) for at least four hours brings a lot of dryness insurance as well as flavor. I get real good results with a couple tablespoons kosher salt and a dash of chipotle powder in a pint of otherwise unremarkable commercial margarita mix.

If dry-cooking, cook to temperature using your handy probe thermometer rather than by time or by outside color. Really helps me avoid food poisoning without well-done edges.

As far as recipes go, though I haven't tried it in a while, I used to do a mean Chicken Marsala with crimini mushrooms. I also had a recipe for a riff on Coq au Vin that didn't require 24 hours to braise and got flavor without requiring a slab of salt pork - must dig that one out soon.

That sounds badass.

With your love of alcohol, Maz, you could pass as an Australian.