myreotaku69
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Re: most random thread ever
2021/06/03 11:54:30
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why is google called google
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Tecnui
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Re: most random thread ever
2021/06/03 11:54:49
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The Best Pot Roast The secret to a flavorful pot roast is browning the meat and onions before roasting, which adds a rich meaty flavor and caramelized ... Level: IntermediateTotal: 8 hr (includes salting and resting times)Active: 45 minYield: 6 to 8 servings
Ingredients
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One 4-pound boneless beef chuck roast, trimmed and tied
4 tablespoons kosher salt
6 tablespoons vegetable oil
2 large onions, cut into 2-inch wedges
4 cloves garlic, finely grated
1 tablespoon tomato paste
1 cup dry red wine
2 bay leaves
3 tablespoons all-purpose flour
1 cup low-sodium chicken broth
1 1/2 teaspoons freshly ground black pepper
7 carrots, peeled, cut into 3-inch pieces
4 stalks celery, cut into 3-inch pieces
2 pounds medium red potatoes, quartered (halved if small)
Chopped flat-leaf parsley, for garnish
Chopped chives, for garnish
Directions
Sprinkle the roast with 3 tablespoons of the salt, rubbing into the grain and covering all sides. Wrap tightly in plastic wrap and refrigerate at least 3 hours and up to 3 days.Arrange a rack in the lower third of the oven and preheat to 275 degrees F. Heat 2 tablespoons of the oil in a large heavy pot or Dutch oven over high heat. Cook the meat, turning occasionally, until browned on all sides, 10 to 12 minutes. Transfer to a plate. Reduce the heat to medium-high and heat the remaining 4 tablespoons oil in the pot. Cook the onions and the remaining 1 tablespoon salt, stirring occasionally, until browned but not completely cooked through, 6 to 8 minutes (it's ok if the onion wedges break apart). Add the garlic and tomato paste and cook, stirring occasionally, until the paste is brick red and the garlic is fragrant, about 1 minute. Add the wine and bay leaves and cook, stirring occasionally and scraping the bottom of the pot, until slightly reduced and you can no longer smell the alcohol, about 4 minutes. Add the flour, stir to coat the onions and cook for 1 minute. Stir in the broth and pepper and bring to a boil. Nestle the meat and any accumulated juices into the onions. Arrange the carrots, celery and potatoes around the roast, pushing them into the onions and surrounding the beef. Cover and transfer to the oven. Cook until the meat is very tender but still holds its shape and is not falling apart, 3 to 3 1/2 hours. Let rest, covered, at least 45 minutes before serving. Transfer the roast to a cutting board and remove the twine with scissors, if necessary. Slice against the grain. Divide the vegetables among plates and arrange the sliced beef over top. Spoon sauce over the top garnish with parsley and chives.
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Levischwe
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Re: most random thread ever
2021/06/03 11:55:33
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paragraph, font family, font size
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Fublmoor
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Re: most random thread ever
2021/06/03 11:55:40
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The flight was not a bad flight Mega mega
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DoubtGrout
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Re: most random thread ever
2021/06/03 11:56:25
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I like cake because it's more versatile
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Space1471
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Re: most random thread ever
2021/06/03 11:56:43
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one last post in here is all it takes.
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Fublmoor
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Re: most random thread ever
2021/06/03 11:57:44
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Tecnui
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Re: most random thread ever
2021/06/03 11:57:46
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The Best Caesar Salad It should not come as a surprise that the best Caesar salad is also the most traditional version. That means it's time to bring out the ... Level: EasyTotal: 45 minActive: 20 minYield: 4 servings
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Ingredients
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Croutons:3 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter
2 cloves garlic, crushed
Kosher salt
3 cups rustic bread (about 3 ounces), torn into bite-sized pieces
2 tablespoons freshly grated Parmesan
Freshly ground black pepper
Salad:2 anchovies packed in oil
1 clove garlic
1 egg yolk, at room temperature
1 teaspoon Dijon mustard
1 tablespoon freshly squeezed lemon juice, at room temperature
1/2 cup extra-virgin olive oil
5 tablespoons freshly grated Parmesan
Kosher salt and freshly ground black pepper
2 romaine hearts, chopped (see Cook's Note)
Directions
Preheat the oven to 400 degrees F. For the croutons: Put the olive oil and butter in a small saucepan over medium-low heat. When the butter is completely melted add the garlic and 1/4 teaspoon kosher salt. Carefully swirl the pan to combine. Set aside for 10 minutes to allow the garlic to infuse the oil mixture. Put the bread pieces on a baking sheet. Evenly pour the garlic mixture over the bread and toss to coat. Spread the bread in a single layer and bake until golden brown, 8 to 10 minutes. Stir the bread halfway through cooking to ensure even browning. Remove from the oven and sprinkle with black pepper and Parmesan. Set aside to cool. For the salad: Soak the anchovies in a small bowl of water for 5 minutes. Rinse with cold water, drain and pat dry. Finely chop the anchovies and garlic, then use the side of your knife to mash them to a paste. Add the anchovy paste, egg yolk, Dijon mustard and lemon juice to a large bowl and whisk to combine. While whisking, slowly drizzle in the olive oil in a steady stream until emulsified. Stir in 3 tablespoons grated Parmesan. If needed, add water, 1 teaspoon at a time to thin the dressing. Season with salt and pepper to taste. Add the lettuce and croutons to a large bowl and gently toss with the dressing until coated. Top with grated Parmesan and serve immediately.
Cook’s NoteSalad greens should be thoroughly dried to ensure the dressing evenly coats the leaves. We use a salad spinner and gently pat off any excess water with paper towels or a clean dish towel.
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Echo2260
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Re: most random thread ever
2021/06/03 11:57:51
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It's criminal that Arnold Schwarzeneggar never returned for another Predator film.
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Fublmoor
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Re: most random thread ever
2021/06/03 11:59:48
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I am not sure if I should stop
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DoubtGrout
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Re: most random thread ever
2021/06/03 12:00:18
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Fallout New Vegas is a cool game
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Echo2260
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Re: most random thread ever
2021/06/03 12:00:41
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ArcaDeNoah
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Re:most random thread ever
2021/06/03 12:02:07
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Hello I wanna be an elite member
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Fublmoor
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Re: most random thread ever
2021/06/03 12:02:09
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Eny of you guys thinking of trying some of those recipes that resapy guy is posting
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dalecci
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Re: most random thread ever
2021/06/03 12:04:09
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Fublmoor
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Re: most random thread ever
2021/06/03 12:04:21
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So how long does the moon have to go
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Fublmoor
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Re: most random thread ever
2021/06/03 12:06:48
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Im at 50 comments so I can get a grafix card harf way there
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DoubtGrout
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Re: most random thread ever
2021/06/03 12:08:14
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Anyone trying to get a 3070ti
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ArcaDeNoah
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Re:most random thread ever
2021/06/03 12:08:33
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Let's go for that 3070 ti on God pleaseeee
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Fublmoor
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Re: most random thread ever
2021/06/03 12:09:11
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I also want to be an elite member so I can preorder a 3070ti this is the cheapest and fastest way to do it
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Tecnui
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Re: most random thread ever
2021/06/03 12:09:30
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The Best Chicken Cutlets
When we set out to create the best cutlets, we sought perfectly tender chicken that was flavorful and juicy -- not tasteless and dry - ...
Level: IntermediateTotal: 35 minActive: 35 minYield: 4 to 6 servings
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Ingredients
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4 boneless, skinless chicken breasts (about 2 pounds)
1 cup all-purpose flour
Kosher salt and freshly ground black pepper
2 teaspoons granulated garlic
2 teaspoons onion powder
1 teaspoon crushed red pepper flakes, optional
3 large eggs
2 1/2 cups panko breadcrumbs
1/2 cup grated Pecorino-Romano
1 stick (8 tablespoons) unsalted butter
1/2 cup olive oil
Lemon wedges, for serving, optional
Directions
Place a wire rack inside a rimmed baking sheet. Preheat the oven to 200 degrees F.
Cut the chicken breasts in half lengthwise making 8 roughly equal pieces. (They should look like large chicken tenders.) Place one sheet of plastic wrap on a clean cutting board. Put one chicken piece in the center of the plastic wrap and top with another sheet. Pound the chicken with the flat side of a meat mallet, starting in the center and working your way to the edges, until the chicken is 1/4 inch thick. Transfer to the prepared baking sheet. Repeat with the remaining chicken.
Set up a standard breading station: mix the flour, 1 tablespoon kosher salt, 1 teaspoon granulated garlic, 1 teaspoon onion powder and 1/2 teaspoon freshly ground black pepper and 1/2 teaspoon crushed red pepper flakes if using, if using, in a shallow dish.
Beat the eggs with 1 tablespoon water in a second shallow dish.
Mix the panko, Pecorino-Romano, 1 tablespoon kosher salt, the remaining 1 teaspoon granulated garlic, the remaining 1 teaspoon onion powder, 1/2 teaspoon freshly ground black pepper and the remaining 1/2 teaspoon crushed red pepper flakes if using, in a third shallow dish.
Dredge one piece of chicken in the flour mixture, turning to coat evenly. Shake off any excess, then dip into the egg mixture, turning to fully coat it on both sides. Let the excess egg drip off, then press the chicken firmly into the breadcrumb mixture, turning to coat on both sides and packing the crumbs into any crevices. Transfer the chicken back to the baking sheet and repeat with the remaining chicken pieces.
Line a clean baking sheet with a clean wire rack. Heat 2 tablespoons of the unsalted butter and 2 tablespoons of the olive oil in a large skillet over medium-low heat. Add 2 pieces of chicken and cook until the breading is golden-brown and crisp and the chicken is just cooked through, 3 to 5 minutes per side. Transfer to the clean wire rack, season with salt and hold in the oven at 200 degrees F to keep warm. Wipe the skillet clean and repeat with the remaining butter, olive oil and chicken, making 4 batches in total.
Serve with lemon wedges, if desired.
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Levischwe
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Re: most random thread ever
2021/06/03 12:09:47
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DoubtGrout
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Re: most random thread ever
2021/06/03 12:10:26
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Star Wars CGI clone wars is pretty cool
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Fublmoor
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Re:most random thread ever
2021/06/03 12:11:12
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Im trying for a 3070ti. The 2 minute cool down is killing me
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nhschleicher
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Re: most random thread ever
2021/06/03 12:11:57
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Do I have to unsubscribe every time I reply to avoid flooding my email?
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Levischwe
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Re: most random thread ever
2021/06/03 12:12:24
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DoubtGrout
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Re: most random thread ever
2021/06/03 12:12:48
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Best of luck to anyone getting the 3070 ti or any gpu at a reasonable price and hopefully we all don't have to wait 6 or more months
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ArcaDeNoah
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Re: most random thread ever
2021/06/03 12:13:37
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6 months of waiting, let's go for the 3070 ti
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Tecnui
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Re: most random thread ever
2021/06/03 12:14:29
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The Best Hummus
This is a classic tahini-forward, bright and lemony hummus, and is similar to what you would find in Israel. We tried this recipe with ...
Level: EasyTotal: 15 minActive: 15 minYield: 4 servings
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Ingredients
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One 15.5-ounce can chickpeas
2/3 cup tahini
1 clove garlic, finely grated
1/4 teaspoon ground cumin, plus more if desired
1/3 cup fresh lemon juice, plus more if desired
Kosher salt
Extra-virgin olive oil, for drizzling
Hot smoked paprika, for sprinkling
Toasted pita bread, pita chips or cut raw vegetables, for serving
=
Directions
Drain the chickpeas in a medium mesh sieve, reserving the liquid. Reserve about 7 chickpeas for garnish.
Process the tahini, garlic and cumin in a food processor. With the motor running, slowly drizzle in 2/3 cup of the reserved chickpea liquid (if you don't have exactly 2/3 cup, add water until the total amount is 2/3 cup) and process until light and very creamy, 1 to 2 minutes. The mixture will appear broken at first but will come together after all the liquid is added and has been processed for a minute or two.
Add the chickpeas, the lemon juice and 1/2 teaspoon salt to the tahini mixture. Process until the mixture is extremely smooth, scraping down the sides occasionally, about 4 minutes. Thin with more water if you prefer a looser consistency. Taste and season with more salt, lemon juice or cumin as desired.
Spoon the hummus into a shallow bowl, making a well in the center, and drizzle liberally with oil. Top with the reserved chickpeas and sprinkle with paprika. Serve with pita bread, pita chips or cut raw vegetables.
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DoubtGrout
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Re: most random thread ever
2021/06/03 12:14:48
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I think its kind of dumb that you have to be an elite member to get into the queue for the new cards on the first day but at least you are able to get it for free
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