136
Off Topic / Re: Whamageddon 2021 (game end)
« on: January 04, 2022, 05:03:44 PM »
i forgot to mention that my mom was playing as well and managed to win
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137
Off Topic / Re: JOHN MADDEN DIED
« on: January 04, 2022, 05:03:17 PM »
2021 wanted to get one last middle finger before it ended
139
Off Topic / Re: Forumer of the year thread 2021 | Round 5: Hulk Hogan vs. Defendor!
« on: December 27, 2021, 07:00:36 PM »
Defendor, i still owe him for defending my family from the evil termit king
140
General Discussion / Re: Cloth Physics
« on: December 22, 2021, 08:27:38 PM »
thats really loving awesome im genuinely surprised this was possible
141
Off Topic / Re: Forumer of the year thread | Just post your vote in thread
« on: December 22, 2021, 08:25:53 PM »
defendor because he defendod my family from the evil termite king
142
Off Topic / Re: geese thread
« on: December 22, 2021, 08:25:06 PM »
Ingredients
2 tablespoons butter
1 clove garlic, minced
1 small yellow onion, sliced
1 goose breast
1 ½ tablespoons Worcestershire sauce
2 cups chicken broth
Step 1
Melt butter in a large saucepan over medium heat. Add garlic and onion and saute for 5 minutes. Add goose breast and brown on both sides for about 5 minutes, or until browned.
Step 2
Place goose breast in slow cooker and add Worcestershire sauce. Add chicken broth to cover (approximately 2 cups) and cook on High setting for 6 to 8 hours, or until meat falls off bone. Shred with a fork and mix with your favorite barbecue sauce.
2 tablespoons butter
1 clove garlic, minced
1 small yellow onion, sliced
1 goose breast
1 ½ tablespoons Worcestershire sauce
2 cups chicken broth
Step 1
Melt butter in a large saucepan over medium heat. Add garlic and onion and saute for 5 minutes. Add goose breast and brown on both sides for about 5 minutes, or until browned.
Step 2
Place goose breast in slow cooker and add Worcestershire sauce. Add chicken broth to cover (approximately 2 cups) and cook on High setting for 6 to 8 hours, or until meat falls off bone. Shred with a fork and mix with your favorite barbecue sauce.
143
Off Topic / Re: geese thread
« on: December 22, 2021, 10:51:05 AM »
but cooked geese be way too tasty
Ingredients
8 goose legs, about 2-3 pounds
3 tablespoons duck fat, lard or butter
1 large onion, sliced, about 3 cups
1 pound yellowfoot chanterelles or other mushrooms
7 cups duck stock or beef stock
2 teaspoons marjoram
1 cup barley
1 cup sliced carrots
1 celery root, peeled and cut into 1-inch cubes
2 tablespoons chopped fresh dill
Salt and black pepper to taste
1 tablespoon sour cream per person
1. Heat the duck fat in a large Dutch oven over medium-high heat and brown the goose legs well. Salt them as they cook. Remove the goose legs as they brown and set aside.
2. Once the goose legs are all browned, add the onions and mushrooms and turn the heat to high. Stir to combine. Saute until the onion begins to brown, about 6-8 minutes. Add the marjoram and return the goose legs to the pot, then pour over the duck stock. Bring to a simmer and cook until the goose legs are tender, anywhere from 1 hour to 3 hours.
3. When the goose legs are tender, remove them, let them cool a bit, and pull all the meat off the bone. Return it to the pot. Add the barley, carrots and celery root. Stir well and cook until the barley and celery root are cooked, about 30 minutes. Add salt to taste.
4. Serve garnished with dill and black pepper, and give everyone a dollop of sour cream on their bowls when you come to the table.
Ingredients
8 goose legs, about 2-3 pounds
3 tablespoons duck fat, lard or butter
1 large onion, sliced, about 3 cups
1 pound yellowfoot chanterelles or other mushrooms
7 cups duck stock or beef stock
2 teaspoons marjoram
1 cup barley
1 cup sliced carrots
1 celery root, peeled and cut into 1-inch cubes
2 tablespoons chopped fresh dill
Salt and black pepper to taste
1 tablespoon sour cream per person
1. Heat the duck fat in a large Dutch oven over medium-high heat and brown the goose legs well. Salt them as they cook. Remove the goose legs as they brown and set aside.
2. Once the goose legs are all browned, add the onions and mushrooms and turn the heat to high. Stir to combine. Saute until the onion begins to brown, about 6-8 minutes. Add the marjoram and return the goose legs to the pot, then pour over the duck stock. Bring to a simmer and cook until the goose legs are tender, anywhere from 1 hour to 3 hours.
3. When the goose legs are tender, remove them, let them cool a bit, and pull all the meat off the bone. Return it to the pot. Add the barley, carrots and celery root. Stir well and cook until the barley and celery root are cooked, about 30 minutes. Add salt to taste.
4. Serve garnished with dill and black pepper, and give everyone a dollop of sour cream on their bowls when you come to the table.
144
Off Topic / Re: Forumer of the year thread | Just post your vote in thread
« on: December 21, 2021, 08:05:55 PM »it is over. I’ve won it allnobody asked zoophile
145
Off Topic / Re: geese thread
« on: December 21, 2021, 02:54:39 PM »
Ingredients
4-5.5kg fresh GOOSE
4 lemons
3 limes
1 tsp Chinese five-spice powder
small handful each of parsley sprigs, thyme and sage, plus extra for garnishing
a little olive oil, for browning, optional
3 tbsp clear honey
1 tbsp thyme leaves
STEP 1
Calculate the cooking time: cook for 10 mins at 240C/fan 220C/gas 9, then reduce to 190C/fan 170C/gas 5 and cook for 20 mins per kg for medium-rare, 32 mins per kg for more well done, plus 30 mins resting.
STEP 2
If the goose is ready-trussed, then loosen the string and pull out the legs and wings a little – this helps the bird cook better.
STEP 3
Check the inside of the bird and remove any giblets or pads of fat. Using the tip of a sharp knife, lightly score the breast and leg skin in a criss-cross. This helps the fat to render down more quickly during roasting.
STEP 4
Grate the zest from 4 lemons and 3 limes. Mix with 2 tsp fine sea salt, 1 tsp Chinese five-spice powder and pepper, to taste.
STEP 5
Season the cavity of the goose generously with salt, then rub the citrus mix well into the skin and sprinkle some inside the cavity.
STEP 6
Stuff the zested fruit and a small handful of parsley, thyme and sage sprigs inside the bird and set aside for at least 15 mins. Can be done up to a day ahead and kept refrigerated.
STEP 7
Heat oven to 240C/fan 220C/gas 9.
STEP 8
If you want to give the bird a nice golden skin, brown in a large frying pan (or a heavy-based roasting tin), using a couple of tbsp olive oil. Holding the bird by the legs (you may like to use an oven glove), press it down on the breasts to brown.
STEP 9
Once browned, place the bird in the roasting tin. Drizzle with 3 tbsp clear honey and sprinkle with 1 tbsp thyme leaves.
STEP 10
Roast for the calculated time, turning the heat down after 10 mins to 190C/fan 170C/gas 5. Cover the goose with foil if it is starting to brown too much.
STEP 11
Every 30 mins or so, baste the bird with the pan juices, then pour off the fat through a sieve into a large heatproof bowl. You will end up with at least a litre of luscious fat – save this for the potatoes and other veg.
STEP 12
At the end of the cooking time, leave to rest for at least 30 mins, covered loosely with foil. The bird will not go cold, but will be moist and much easier to carve.
4-5.5kg fresh GOOSE
4 lemons
3 limes
1 tsp Chinese five-spice powder
small handful each of parsley sprigs, thyme and sage, plus extra for garnishing
a little olive oil, for browning, optional
3 tbsp clear honey
1 tbsp thyme leaves
STEP 1
Calculate the cooking time: cook for 10 mins at 240C/fan 220C/gas 9, then reduce to 190C/fan 170C/gas 5 and cook for 20 mins per kg for medium-rare, 32 mins per kg for more well done, plus 30 mins resting.
STEP 2
If the goose is ready-trussed, then loosen the string and pull out the legs and wings a little – this helps the bird cook better.
STEP 3
Check the inside of the bird and remove any giblets or pads of fat. Using the tip of a sharp knife, lightly score the breast and leg skin in a criss-cross. This helps the fat to render down more quickly during roasting.
STEP 4
Grate the zest from 4 lemons and 3 limes. Mix with 2 tsp fine sea salt, 1 tsp Chinese five-spice powder and pepper, to taste.
STEP 5
Season the cavity of the goose generously with salt, then rub the citrus mix well into the skin and sprinkle some inside the cavity.
STEP 6
Stuff the zested fruit and a small handful of parsley, thyme and sage sprigs inside the bird and set aside for at least 15 mins. Can be done up to a day ahead and kept refrigerated.
STEP 7
Heat oven to 240C/fan 220C/gas 9.
STEP 8
If you want to give the bird a nice golden skin, brown in a large frying pan (or a heavy-based roasting tin), using a couple of tbsp olive oil. Holding the bird by the legs (you may like to use an oven glove), press it down on the breasts to brown.
STEP 9
Once browned, place the bird in the roasting tin. Drizzle with 3 tbsp clear honey and sprinkle with 1 tbsp thyme leaves.
STEP 10
Roast for the calculated time, turning the heat down after 10 mins to 190C/fan 170C/gas 5. Cover the goose with foil if it is starting to brown too much.
STEP 11
Every 30 mins or so, baste the bird with the pan juices, then pour off the fat through a sieve into a large heatproof bowl. You will end up with at least a litre of luscious fat – save this for the potatoes and other veg.
STEP 12
At the end of the cooking time, leave to rest for at least 30 mins, covered loosely with foil. The bird will not go cold, but will be moist and much easier to carve.
146
Off Topic / Re: Forumer of the year thread | Just post your vote in thread
« on: December 21, 2021, 11:14:26 AM »
holk
147
Forum Games / Re: Describe the above user's avatar with one word v2
« on: December 21, 2021, 10:01:44 AM »
deer
149
Off Topic / Re: geese thread
« on: December 20, 2021, 09:59:33 PM »im gonna block you nigelhttps://youtu.be/58Fy_5Su10s?t=42
