Magic Mirror Posted April 13, 2008 Share Posted April 13, 2008 Wow this thread grew quickly. Sorry I'm late to the party, and since when are late people always guilty? Link to comment Share on other sites More sharing options...
House Thorne Posted April 13, 2008 Share Posted April 13, 2008 Yo, Flamingo. You're naked. edit: your is not you are. Link to comment Share on other sites More sharing options...
Magic Mirror Posted April 13, 2008 Share Posted April 13, 2008 [quote name='House Thorne' post='1312247' date='Apr 13 2008, 13.22']Yo, Flamingo. You're naked. edit: your is not you are.[/quote] I noticed. Figured I'd make my first post before fixing it. Link to comment Share on other sites More sharing options...
House Clegane Posted April 13, 2008 Share Posted April 13, 2008 Looks like the soup course is mine: Cock-A-Leekie Soup The national soup of Scotland, this is a great winter soup, but quite light. The recipe here is based on a traditional one. Ingredients * 1 boiling chicken * 2 litres water * 6 chopped leeks * 1 chopped onion * 2 tablespoons rice * 2 teaspoons salt * Pepper to taste * 1 tablespoon chopped parsley * Secret spices Instructions 1. Place the chicken in a large saucepan with the cold water and salt. 2. Bring slowly to the simmer, skimming any fat or scum that appears on the surface. Simmer for one hour. 3. Add the leeks, onions, spices and rice and simmer for another 30 minutes or so until the chicken is tender. 4. Strip the meat from the bones 5. Skim off any remaining fat. Add the parsley and season as required. Link to comment Share on other sites More sharing options...
House Thorne Posted April 13, 2008 Share Posted April 13, 2008 Looks like all the chefs are here. I can finally begin working on my culinary masterwork: a 2 in square piece of wild kraken, lightly seared and speared with 2 spigs of sage. The piece is then drizzled with an light butter glaze infused with essence of hazelnut. The meal is presented on a hand-carved weirwood serving platter surrounded by pinenuts and juniper. Eat your hearts out, suckers. Link to comment Share on other sites More sharing options...
House Payne Posted April 13, 2008 Share Posted April 13, 2008 [quote name='House Grandison' post='1312253' date='Apr 13 2008, 12.27']Looks like the soup course is mine:[/quote] I don't like people who follow popular in-game 'trends'. Could be an attempt to blend in with the crowd. Plumm and Fell posted recipes earlier. And now you're doing the same. [b]Grandison[/b] Link to comment Share on other sites More sharing options...
House Clegane Posted April 13, 2008 Share Posted April 13, 2008 [quote name='House Thorne' post='1312254' date='Apr 13 2008, 12.30']Looks like all the chefs are here. I can finally begin working on my culinary masterwork: a 2 in square piece of wild kraken, lightly seared and speared with 2 spigs of sage. The piece is then drizzled with an light butter glaze infused with essence of hazelnut. The meal is presented on a hand-carved weirwood serving platter surrounded by pinenuts and juniper. Eat your hearts out, suckers.[/quote] wow :drool: and I was just going for the only cock pun recipe I knew. Link to comment Share on other sites More sharing options...
House Clegane Posted April 13, 2008 Share Posted April 13, 2008 [quote name='House Stokeworth' post='1312257' date='Apr 13 2008, 12.32']I don't like people who follow popular in-game 'trends'. Could be an attempt to blend in with the crowd. Plumm and Fell posted recipes earlier. And now you're doing the same. [b]Grandison[/b][/quote] I don't like sheep unless they are well marinated. [b] Stokeworth[/b] Link to comment Share on other sites More sharing options...
House Payne Posted April 13, 2008 Share Posted April 13, 2008 [quote name='House Grandison' post='1312259' date='Apr 13 2008, 12.35']I don't like sheep unless they are well marinated. [b] Stokeworth[/b][/quote] One little vote make you nervous? Link to comment Share on other sites More sharing options...
House Payne Posted April 13, 2008 Share Posted April 13, 2008 [quote name='House Thorne' post='1312254' date='Apr 13 2008, 12.30']Looks like all the chefs are here. I can finally begin working on my culinary masterwork: a 2 in square piece of wild kraken, lightly seared and speared with 2 spigs of sage. The piece is then drizzled with an light butter glaze infused with essence of hazelnut. The meal is presented on a hand-carved weirwood serving platter surrounded by pinenuts and juniper. Eat your hearts out, suckers.[/quote] *adds Thorne to the list of followers* Link to comment Share on other sites More sharing options...
House Thorne Posted April 13, 2008 Share Posted April 13, 2008 [quote name='House Grandison' post='1312259' date='Apr 13 2008, 12.35']I don't like sheep unless they are well marinated. [b] Stokeworth[/b][/quote] [url="http://www.youtube.com/watch?v=DOGOjHTKq7o"]If you like animals, you'll love lamb.[/url] Link to comment Share on other sites More sharing options...
House Frey Posted April 13, 2008 Share Posted April 13, 2008 [quote name='House Stokeworth' post='1312261' date='Apr 13 2008, 11.36']One little vote make you nervous?[/quote] It sure made me nervous. It was when I got to two votes that I finally calmed down. Link to comment Share on other sites More sharing options...
House Thorne Posted April 13, 2008 Share Posted April 13, 2008 [quote name='House Stokeworth' post='1312263' date='Apr 13 2008, 12.39']*adds Thorne to the list of followers*[/quote] What's the matter Stokeworth? Didn't bring any recipes just the poison? :cheers: Link to comment Share on other sites More sharing options...
House Payne Posted April 13, 2008 Share Posted April 13, 2008 [quote name='House Thorne' post='1312266' date='Apr 13 2008, 12.40']What's the matter Stokeworth? Didn't bring any recipes just the poison? :cheers:[/quote] I have recipes, but I'm not sharing them with the likes of you. Seems as if you have all forgotten that this is a competition. :rolleyes: Link to comment Share on other sites More sharing options...
House Tully Posted April 13, 2008 Share Posted April 13, 2008 [quote name='House Erenford' post='1312246' date='Apr 13 2008, 13.22']Sorry I'm late to the party, and since when are late people always guilty?[/quote] In the approximately 34 minutes that have passed since I thought of it, it is a rule that has served me without fail. Link to comment Share on other sites More sharing options...
Magic Mirror Posted April 13, 2008 Share Posted April 13, 2008 [quote name='House Tollett' post='1312274' date='Apr 13 2008, 13.50']In the approximately 34 minutes that have passed since I thought of it, it is a rule that has served me without fail.[/quote] Well I can't fault your reasoning I suppose since truly it hasn't failed you yet. Link to comment Share on other sites More sharing options...
House Payne Posted April 13, 2008 Share Posted April 13, 2008 [quote name='House Erenford' post='1312286' date='Apr 13 2008, 14.01']Well I can't fault your reasoning I suppose since truly it hasn't failed you yet.[/quote] Did you just admit to being evil? Link to comment Share on other sites More sharing options...
House Clegane Posted April 13, 2008 Share Posted April 13, 2008 [quote name='House Stokeworth' post='1312261' date='Apr 13 2008, 12.36']One little vote make you nervous?[/quote] no, but like I good cooks, I like to share the joys of the work...I didn't want you to feel left out. I do know this great lamb recipe with gingered apples :drool: Link to comment Share on other sites More sharing options...
Magic Mirror Posted April 13, 2008 Share Posted April 13, 2008 [quote name='House Stokeworth' post='1312291' date='Apr 13 2008, 13.03']Did you just admit to being evil?[/quote] I suppose I could've italicized yet or something to emphasize it more. Basically I was jut trying to say: 'well gee I guess I can't really say much of anything now can I since that sentence is true. I'm just going to say that it's going to fail you.' Link to comment Share on other sites More sharing options...
House Sunglass Posted April 13, 2008 Share Posted April 13, 2008 You are all crazy. All. Period. Link to comment Share on other sites More sharing options...
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