2D8HP's extended mea culpa and Random Banter #218

[Anonymouswizard]

You're all pronouncing it wrong anyway!

[factotum]

You're all pronouncing it wrong anyway!

I'm pronouncing it fine! It's just none of the angles in my house are eldritch enough for the Great Old Ones to come through...

[Teddy]

I'm pronouncing it fine! It's just none of the angles in my house are eldritch enough for the Great Old Ones to come through...

Sounds like you should move to a more modern house then.

[TheWombatOfDoom]

*reincarnates Honest Tiefling as an Octopus*

Hence forth they shall be known as Honest Octopus!

[Florian]

Hence forth he shall be known as Honest Octopus!

Or Tako Sushi.

[Peelee]

I'm excited to see the new avatar.

[Florian]

C'mon, you can't post something like that and not provide a recipe or two. It's the rules.

Ah, well, ok, but only because I've just prepared the next batch...

Disclaimer: This is the germanized version and we don't have some of the basic ingredients in a fresh version, for others, I'm simply to lazy to not shop for them. Spaniards, don't complain!

Ok, these are Tapas, meaning more or less small appetizers and finger food, so please don't compare the amount of ingredients to a regular meal. What you'll need is a number of small oven-proof earthenware plates the size of your regular creme brûlée form, and a lot of them.

1) Spicy Chorizo

Ingredients:
- 1 Chorizo
- 1 large sweet potato
- 1 butcher onion
- 1 glass of hot salsa

Peel the Chorizo and then slice it into roughly 1 cm pieces. Peel the sweet potato and cook it until finished, then slice and dice it into roughly 1 cm cubes. Peel the onion and really finely slice it into small cubes. Mix all ingredients together in a bowl and let rest in the refrigator for about three ours, then distribute evenly amongst creme brûlée forms and bake for 20 minutes.

2) Victory over Cthulhu

Ingredients:
- 1 freshly defeated Cthulhu or some cans of preserved octopus in garlic
- 1 yellow and green bell pepper
- 1 red onion
- 1 small peace each of garlic and ginger
- Enough olive oil
- Salt and pepper

Peel and slice everything as small as you can, without using a mixer and turning it into a mush, hack up cthulhu's undying corpse into roughly 1 cm pieces while listening to old salt and pepper songs, marinate with olive oil, then let sit for some good three hours at room temperature before baking on an oven for 20 minutes at 220 degrees.

[Peelee]

2) Victory over Cthulhu

ya know, replace olives with with garlic and spice that thing up like crazy and you got the squid/octopus bulgogi my mother-in-law makes for us sometimes.

[2D8HP]

....Victory over Cthulhu

Ingredients:
- 1 freshly defeated Cthulhu or some cans of preserved octopus in garlic....

I don't like most seafood, but who wouldn't order "Victory over Cthullu if they saw it on the menu?

Now I want me some "R'lyeh repast".

[Honest Tiefling]

I'm excited to see the new avatar.

Gosh no. I'm not jeopardizing my efforts to have as many tieflings as possible in this forum.

And you all made fun of me for needing recipes and I don't even know what the hell a creme brulee form is or what type of onion a butcher onion is. So I'm at least glad for the recipe, I should probably do some research before setting my kitchen on fire.

[2D8HP]

....I should probably do some research before setting my kitchen on fire.

Loose paper and oil soaked rags are good for that.

[Honest Tiefling]

Only if it's gluten-free, all natural, vegan imported oil soaked rags. I have standards for my kitchen fires.

[Peelee]

Gosh no. I'm not jeopardizing my efforts to have as many tieflings as possible in this forum.

And you all made fun of me for needing recipes and I don't even know what the hell a creme brulee form is or what type of onion a butcher onion is. So I'm at least glad for the recipe, I should probably do some research before setting my kitchen on fire.

Imean I was assuming a tiefling octopus, but I getcha. Dragons will always dominate!

Anyway, the crème brûlée form sounds like its just a small dish, like one would use for crème brûlée. Also, now I want to go make some crème brûlée for tomorrow. Butcher onion, if I had to guess, I'd peg as either a yellow or sweet onion.

[DataNinja]

Gosh no. I'm not jeopardizing my efforts to have as many tieflings as possible in this forum.

What? Don't want to lull everyone into a false sense of security while you proliferate elsewhere?

Only if it's gluten-free, all natural, vegan imported oil soaked rags. I have standards for my kitchen fires.

Be careful, kitchen fires have a habit of wandering, and becoming more-than-kitchen fires.

[Honest Tiefling]

What? Don't want to lull everyone into a false sense of security while you proliferate elsewhere?

I'm married, thank you, so no, I am not attempting to proliferate. That is a very hurtful stereotype.

[Florian]

Well, while I'm at it....

I´m waiting for the result of a co-op experiment to come back. Sorry, I don't know the english term for it and I'm too lazy to look it up, but one of the side products of making beer is the so-called "Treber" (in German), which is basically the half-spent malt used during production. Depending on the type of beer, that's actually still a very high quality product, compared to industrial bakery malts.

Apparently, using said Treber for making quality bread used to be a pretty common thing, but the practice got discontinued when it turned out that that's also high quality pig food and very thought after in the industrial pig farms.

So, anyways, we found a bakery that can actually do old-school sour-dough breads in a high quantity and now I'm waiting for the results.

I'm through with preparing and freezing the tapas stuff, so now onwards to the bread. Basically, that is a simple variant of the regular tuscan bread salat. So:

- 250g cocktail tomatoes
- 100g cucumber
- half a pot of fresh basil
- 1 red onion, 1 glove of garlic, 1 small pepperoncino (small hot chili)
- some black olives
- Basic vinaigrette of olive oil, citrus, white and red vinegar, sugar, salt and pepper.

Basically, mix the vinaigrette, slice everything else up and marinate for a good hour.

Now, me, I've already done that and waiting for the bread to be delivered. I've a griddle pan and some Ghee ready for the roasting.....

[DataNinja]

I'm married, thank you, so no, I am not attempting to proliferate. That is a very hurtful stereotype.

...drawings. Proliferate tiefling avatars. (Dangit, I always second guess myself on teiftiefling, and end up having to look it up.) Didn't you yourself say that you wanted as many as possible, though...?

[Honest Tiefling]

...drawings. Proliferate tiefling avatars. (Dangit, I always second guess myself on teiftiefling, and end up having to look it up.) Didn't you yourself say that you wanted as many as possible, though...?

It was meant to be a joke. No offense was meant, sorry. As for the spelling, it's improper German to begin with, so eh.

Through that last recipe does sound quite nice. I should try that one.

[DataNinja]

It was meant to be a joke. No offense was meant, sorry.

Oops, sorry. I'm not always the best at joke detection. I was just hoping I'd not caused you any offense.

[Florian]

It´s not proper german if it doesn't sound harsh (*) and it´s not the proper use of the german language if some anglo-weenies don't feel offended, so no worries ;)

(*) Bonus points if you're either bavarian or frisian.

As for the test: Mixed feelings. The bread was actually very interesting, but too fresh to properly roast. The topic was a blast, tho.

Had some, but rather: still have, some newseelandish Savignon Blanch and some venice lounge music. Life is good.

[2D8HP]

Just watched the news and saw six people that I see in-person most months (though two of them were the reporters).

[Honest Tiefling]

Just watched the news and saw six people that I see in-person most months (though two of them were the reporters).

Sorry to hear that. Hope they are alright?

[Peelee]

Sorry to hear that. Hope they are alright?

I choose to believe it's a piece on city hall, or something like that.

[Grey_Wolf_c]

Sorry to hear that. Hope they are alright?

He works, IIRC, at a prison, so a once-per-month person in this context might be prosecutors, defence lawyers, or the local "get blind drunk once a month and spend the night recuperating in jail" club members.

GW

[Peelee]

He works, IIRC, at a prison, so a once-per-month person in this context might be prosecutors, defence lawyers, or the local "get blind drunk once a month and spend the night recuperating in jail" club members.

GW

I thought plumber for the city, or something.

[Anonymouswizard]

I thought plumber for the city, or something.

Yeah, I remember him stating he works at City Hall or something like that.

[Grey_Wolf_c]

I thought plumber for the city, or something.

Errr... I’ve heard a lot of bad stuff about American prisons, but I’d hope that it would go without saying that prisons generally have plumbing and are owned by the local authorities, yes.

GW

[Peelee]

Errr... I’ve heard a lot of bad stuff about American prisons, but I’d hope that it would go without saying that prisons generally have plumbing and are owned by the local authorities, yes.

GW

Not to pretend I know all that much about prisons (and not being able to talk about what all I do know about them), but to the best of my knowledge they're either state or federal, and wouldn't be run by cities.

Could be totally wrong here, of course.

[DavidSh]

People may be ignoring the distinction between jails and prisons.

[Bartmanhomer]

People may be ignoring the distinction between jails and prisons.

Isn't jails and prisons the same thing.