Old Random Thoughts or OT Chit-Chat Thread • Page 97 • Collecting General • The Acaeum

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Old Random Thoughts or OT Chit-Chat Thread
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PaulKM
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Posted: Wed Apr 01, 2009 5:23 pm

jasonw1239 wrote:
Ok, you can have a laugh.
Here is our downtown after a quick summer rain/ice shower.

Now that's Moncton!

Genius! That made my day.

Best,

Paul

Even a stopped clock tells the right time twice a day, and for once I'm inclined to believe...we are indeed drifting into the arena of the unwell.

Badmike
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Posted: Wed Apr 01, 2009 5:56 pm

Kingofpain89 wrote:I once thought that I would eat pretty much anything with bacon in it. Now I realize how wrong I was.

http://www.thinkgeek.com/stuff/41/squee ... ml?cpg=93H

I'm sure Badmike will give it a try. Let us know how it tastes eh Mike?

Took me a second and I was tipped off by a few other things but this is definitely an April Fools joke. Had to be....no one is that sick.

Lets get this straight....I like my bacon like I like my women.....hot, black and crunchy......not out of a squeeze tube.

Hmmm, that didn't come out right....!

Mike B.

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Prufrock
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Posted: Wed Apr 01, 2009 8:19 pm

Mike,

I've met your wife and she is not black and not crunchy. She is, however, hot.

Martin

JohnGaunt
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Posted: Wed Apr 01, 2009 9:29 pm

Hot on the heels of PHB2 comes . . . Player's Handbook 3:

. . . http://www.wizards.com/default.asp?x=dnd/drfe/20090401

benjoshua
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Posted: Wed Apr 01, 2009 10:37 pm

JohnGaunt wrote:Hot on the heels of PHB2 comes . . . Player's Handbook 3:

. . . http://www.wizards.com/default.asp?x=dnd/drfe/20090401

Witchaloks? Please :roll:

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Plaag
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Posted: Wed Apr 01, 2009 11:15 pm

They love doing April Fools..I did download the short adventure using some of the old oddball monsters.

ShaneG.

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HermitFromPluto
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Posted: Tue Apr 07, 2009 6:09 am

Does anyone have any tips on roasting / cooking chestnuts? I just bought a big bag of them on my way back from the mountains and my first attempt at roasting left them hard to peel.

benjoshua
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Posted: Tue Apr 07, 2009 7:29 am

HermitFromPluto wrote:Does anyone have any tips on roasting / cooking chestnuts? I just bought a big bag of them on my way back from the mountains and my first attempt at roasting left them hard to peel.

I've heard you are supposed to drill a small hole in them or they explode.

Truth is worth finding and life is too short to work for money.

HermitFromPluto
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Posted: Tue Apr 07, 2009 7:48 am

benjoshua wrote:
I've heard you are supposed to drill a small hole in them or they explode.

Aha. Perhaps my adventuring party can take undrilled chestnuts with them on the next sortie into the ToEE to complement their flasks of oil!

jasonw1239
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Posted: Tue Apr 07, 2009 8:29 am

HermitFromPluto wrote:Does anyone have any tips on roasting / cooking chestnuts? I just bought a big bag of them on my way back from the mountains and my first attempt at roasting left them hard to peel.

http://veg.ca/content/view/277/112/

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Secrets of Tibet

benjoshua
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Posted: Tue Apr 07, 2009 8:48 am

HermitFromPluto wrote:
Aha. Perhaps my adventuring party can take undrilled chestnuts with them on the next sortie into the ToEE to complement their flasks of oil!

I know you were kidding, but you could seriously sabotage a campfire with chestnuts. You'd never know when one is going to go off, making the entire evening an adventure. You'd also garner the attention of the authorities with all the explosions.

It reminds me of my "friends" who placed firecrackers on my birthday cake(which is 4th of July), and lit the "candles." There were about twelve of us in a mobile home "living room," and when the explosions started, no one could get out of the door. The explosions were loud and cake was flying everywhere. There was no place to hide, and my ears were ringing for a while. The cake, what was left of it, tasted like smoke. But it was all fun. Good memories.

Truth is worth finding and life is too short to work for money.

g026r
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Posted: Tue Apr 07, 2009 9:12 am

jasonw1239 wrote:http://veg.ca/content/view/277/112/

Well, any comments I could add are now useless, as that article pretty much covers how I've always done them.

"Reader, Carthegena was of the mind, that unto thoſe Three Things, which the Ancients held Impoſſible, there ſhould be added this Fourth ; To find a Book Printed without Errata's."

red_bus
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Posted: Tue Apr 07, 2009 9:28 am

HermitFromPluto wrote:Does anyone have any tips on roasting / cooking chestnuts? I just bought a big bag of them on my way back from the mountains and my first attempt at roasting left them hard to peel.

If it is any consolation - they are simply just hard to peel. But well worth it

[edit] even better is chestnut soup!

http://www.greenchronicle.com/christmas ... t_soup.htm

NB: that recipe has the chestnuts boiled. You can easily substitute roasted chestnuts instead. Either way, you will still have to peel the nuts - there is no getting away from it

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bombadil
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Posted: Tue Apr 07, 2009 11:57 am

You take the raw chestnuts, and, using a serrated knife, cut a cross into the top of each of them. The cuts should be about 1 inch each, and deep enough to break the skin. Then you load a flat baking sheet with a nice bed of coarse salt, and lay out the chestnuts on the salt bed. This distributes the heat evenly, prevents scorching, and keeps the chestnuts upright during baking so that the slits face upwards. Bake at about 300F until you can smell them. The skins will dry and burst open where you made your cuts. You can then (after the nuts have cooled) peal them open and remove the skins entirely.

Nice with a strong red wine, and butter and brie or camembert to spread on the warm chestnuts!

Let mirth prevail!

red_bus
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Posted: Tue Apr 07, 2009 2:11 pm

I am starving now :lol:

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g026r
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Posted: Tue Apr 07, 2009 2:38 pm

And eBay.ca have finally made the new user-interface mandatory.

Damn, it still sucks.

"Reader, Carthegena was of the mind, that unto thoſe Three Things, which the Ancients held Impoſſible, there ſhould be added this Fourth ; To find a Book Printed without Errata's."

HermitFromPluto
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Posted: Tue Apr 07, 2009 6:50 pm

Cool. Thanks for all the tips. I'll try another batch tonight. That soup looks yummy - as does the red wine, butter and brie!

PaulKM
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Posted: Tue Apr 07, 2009 6:56 pm

bombadil wrote:You take the raw chestnuts, and, using a serrated knife, cut a cross into the top of each of them. The cuts should be about 1 inch each, and deep enough to break the skin. Then you load a flat baking sheet with a nice bed of coarse salt, and lay out the chestnuts on the salt bed. This distributes the heat evenly, prevents scorching, and keeps the chestnuts upright during baking so that the slits face upwards. Bake at about 300F until you can smell them. The skins will dry and burst open where you made your cuts. You can then (after the nuts have cooled) peal them open and remove the skins entirely.

Nice with a strong red wine, and butter and brie or camembert to spread on the warm chestnuts!

I eat them hot--I can't help myself

Yummy.

It's fiddlehead season soon, and now you've got me craving chestnuts! I'll blame the snow....

Even a stopped clock tells the right time twice a day, and for once I'm inclined to believe...we are indeed drifting into the arena of the unwell.

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