There's a big bust up brewing.

Discussion in 'Et Cetera, Et Cetera' started by Drifterwood, Nov 11, 2007.

  1. Drifterwood

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    I have my own theory as to why.

    But I wonder whether you also think that this site has storm clouds approaching and why?

    Alternatively, perhaps we could exchange recipies till it blows over.
     
  2. SirNeal8

    SirNeal8 New Member

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    I have no idea to what you are referring...
     
  3. B_Think_Kink

    B_Think_Kink New Member

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    Peanut Butter and Jam Sandwich
    2 pieces of bread (whole wheat, white, rye...)
    Spread peanut butter evenly over one slice of bread
    Spread jam on the other half
    Careful to stick them together without dripping any
    Pour large glass of milk
    Enjoy :)
     
  4. SirNeal8

    SirNeal8 New Member

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    Lolololol
     
  5. Willy_the_Wonka

    Willy_the_Wonka New Member

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    I like Ninjas! :smile:
     
  6. DaveyR

    DaveyR Retired Moderator
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    Is it full moon again already? :eek:
     
  7. 9inchcanadian

    9inchcanadian Member

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    sometimes i find cheese attractive
     
  8. Drifterwood

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    Raspberry jam and crunchy peanut butter on toasted brown bread - oh my word, yum yum piggy's bum.
     
  9. HazelGod

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    I disagree.

    The control structure on this site makes such events unlikely. The more predictable eventuality is that contentious content and those responsible for it will quietly vanish, and the majority of site members will be completely unaware that anything even happened.
     
  10. arliss

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    Chicken Casserole



    INGREDIENTS
    • 4 teaspoons olive oil
    • 6 tablespoons sour cream
    • 4 ounces shredded Cheddar cheese
    • 2 cups fresh sliced mushrooms
    • 1 (16 ounce) jar salsa
    • 2 cups cooked white rice
    • 8 ounces boneless chicken breast halves, cooked and diced

    1. DIRECTIONS
      1. In a skillet, heat oil over medium heat. Saute mushrooms.
      2. Combine mushrooms, sour cream, cheese, salsa, rice, and chicken. Place in a greased casserole dish.
      3. Bake at 350 degrees F (175 degrees C) for 25 to 35 minutes.eat. Saute mushrooms.
    2. Combine mushrooms, sour cream, cheese, salsa, rice, and chicken. Place in a greased casserole dish.
    3. Bake at 350 degrees F (175 degrees C) for 25 to 35 minutes.
     
  11. SpoiledPrincess

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    If you've been on a large site of this kind before you'll know it's the norm, they're usually subject to a lot of storms. On a smaller site with fewer people the people interact more therefore they have a larger investment in getting along, on a bigger site with more people by its nature there isn't as much of a sense of bonding. Threads are posted, and if a site is small the thread will linger at the top for days, people will post and repost on it and it'll become long and well thought out and the people posting on it will invest more time in it because it's going to last longer, when threads disappear so quickly it's pointless, indeed foolish, to make a long post that's taken you hours to complete. When people don't know one another so well they're not worried about upsetting each other or being impolite.
    It's the nature of the net :)

    Like Hazel I don't think there's a storm coming that's any larger than the normal ones, the site is changing that's all.
     
  12. T-Lex

    T-Lex Member

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    Mmm, sounds good Arliss. What time is dinner? :)
     
  13. B_stanmarsh14

    B_stanmarsh14 New Member

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    Hell yeah there is :spank::moon:
     
  14. arliss

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    :biggrin1::biggrin1::biggrin1::smile::rolleyes::tongue:
     
  15. simcha

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    All Chocolate Cheesecake Recipe

    Ingredients:
    1 1/2 cup chocolate wafer crumbs
    1/4 teaspoon ground cinnamon
    6 tablespoons butter or margarine, melted
    4 packages (8-ounce size) cream cheese, softened
    1 cup sugar
    1 tablespoon flour
    5 eggs
    1/2 cup sour cream
    12 ounces semi-sweet chocolate, melted
    2 teaspoons vanilla extract


    Directions:
    Mix chocolate crumbs, cinnamon, and butter together and press into a 9-inch springform pan. Bake at 350F for 10 minutes. Remove and cool.

    Mix together cream cheese and sugar until well blended. Beat in flour. Add eggs one at a time, mixing well after each addition. Beat in sour cream. Blend in the melted chocolate and vanilla. Pour over prepared crust. Bake at 425F for 15 minutes that then lower oven to 300F. Bake for an additional 45 minutes and then turn oven off and allow the cake to cool down with the oven for an hour. Remove from oven and cool completely. Refrigerate.
     
  16. SirNeal8

    SirNeal8 New Member

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    Gods, this is hilarious.

    Might as well add my own...Just in time for Turkey Day...


    Pumpkin Fritters
    1 medium pumpkin, cut into thick slices
    1 1/3 cups plain whole wheat flour
    1/2 tsp salt
    1/2 tsp baking powder
    2 tsp ground cumin
    Yolk and white of 1 egg
    3/4 cup water
    1 onion, chopped
    2 garlic cloves, crushed
    2 tbsp olive oil

    Instructions
    Steam the pumpkin for 10 minutes, then leave to cool. In a bowl, combine the flour, salt, baking powder, and cumin, and then add the egg yolk and the water, a little at a time, stirring to form a smooth paste. Add the onion and the garlic, then whisk the egg white and fold it into the mixture. Heat the oil in a skillet, then dip the pumpkin slices in the mixture and fry a few at a time, turning regularly until crisp and brown. Serve warm. Serves 2.
     
  17. Ethyl

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  18. DaveyR

    DaveyR Retired Moderator
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    Genuine Haggis


    1 sheep's stomach bag plus the pluck (lights, liver and heart) 1 lb Lean mutton 6 oz Fine oatmeal 8 oz Shredded suet 2 large Onions, chopped Salt and pepper about 1/4 pint beef stock. Soak the stomach bag in salted water overnight. Place the pluck (lights, liver and heart) in a saucepan with the windpipe hanging over the edge. Cover with water and boil for 1 1/2 hours. Impurities will pass out through the windpipe and it is advisable to place a basin under it to catch any drips. Drain well and cool. Remove the windpipe and any gristle or skin. Mince the liver and heart with the mutton. (Add some of the lights before mincing if you wish.) Toast the oatmeal gently until pale golden brown and crisp. Combine with minced mixture, suet and onion. Season well and add sufficient stock to moisten well. Pack into the stomach bag, filling it just over half-full as the stuffing will swell during cooking. Sew up the bag tightly or secure each end with string. Put an upturned plate in the base of a saucepan of boiling water, stand the haggis on this and bring back to the boil. Prick the haggis all over with a large needle to avoid bursting and boil steadily for 3 to 4 hours. Makes 6 to 8 servings.
     
  19. jason_els

    jason_els <img border="0" src="/images/badges/gold_member.gi

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    I love Scandinavian food and here's a great recipe from Marcus Samuelsson of Aquavit for Sweet Potato Tårta. It's easy, delicious, and great for a Thanksgiving treat:

    Yield
    : 4-6 Servings

    Ingredients
    :

    • 1 Tablespoon unsalted butter, softened
    • Zest of 1 orange, grated
    • 1 cup freshly squeezed orange juice
    • 1 cup heavy cream
    • 2 Tablespoons honey
    • 2 2-inch cinnamon sticks
    • 2 sprigs tarragon
    • 2 sweet potatoes
    • Kosher salt and freshly ground black pepper, to taste


    Method
    :

    Preheat oven to 350ºF. Grease a 9 ½ inch deep dish pie plate or round 2 quart baking dish with butter.

    Combine orange zest, orange juice, cream, honey, cinnamon, and tarragon in medium saucepan and bring just to boil. Reduce heat and simmer 30 minutes, until reduced and thickened. Remove from heat and discard cinnamon sticks.

    Peel sweet potatoes and slice very thin. Layer potatoes in pie plate or baking dish, pouring some cream mixture over each layer and seasoning each layer with salt and pepper. Pour any remaining liquid over last layer of potatoes.

    Bake 1 to 1 ½ hours, until sweet potatoes are tender and liquid has been absorbed. Cut into wedges and serve.
     
  20. MH07

    MH07 Member

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    Hot toddy:

    In a large teacup/soup cup:

    brew hot tea to taste
    pour approx 1/2 inch honey in bottom of cup
    add juice of 1/2 large lemon, squeezed
    fill with tea to within 1 inch of top of cup
    fill the rest with Capt. Morgan's Spiced Rum

    Stir. Sip.
     
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