Re: Community Forum Mafia Signup - Apocalypse Now
*deep gasp* O.O no! not my duck! you will have to kill me first!!!
*deep gasp* O.O no! not my duck! you will have to kill me first!!!
Community Forum Mafia Signup - Apocalypse Now
- Thread starter Asrrin
- Start date
Dii Legend
Banned
Re: Community Forum Mafia Signup - Apocalypse Now
what? kill me or my duck? :weep:
Gorny, this is WAR! you brought one of my "babies" into this, now you're gonna pay!
this is kinda sad, im fighting for my rubber ducky!
what? kill me or my duck? :weep:
Gorny, this is WAR! you brought one of my "babies" into this, now you're gonna pay!
this is kinda sad, im fighting for my rubber ducky!
Re: Community Forum Mafia Signup - Apocalypse Now
/Takes the duck and makes a batch of Duck Blood Soup.
/Takes the duck and makes a batch of Duck Blood Soup.
Crowd Control
Banned
Re: Community Forum Mafia Signup - Apocalypse Now
Can you make me some chickenwings of whatever you don't use?
Can you make me some chickenwings of whatever you don't use?
Dii Legend
Banned
Re: Community Forum Mafia Signup - Apocalypse Now
*Makes CC a batch of southern style barb-que baby-duckie-buzzard bites, with honey sauce.
*Prepares to make Shawn Michaels voodoo dolls*
*Makes CC a batch of southern style barb-que baby-duckie-buzzard bites, with honey sauce.
*Prepares to make Shawn Michaels voodoo dolls*
Re: Community Forum Mafia Signup - Apocalypse Now
*deeper gasp. jaw drops* O.O
i hate you all.
/gets a hold of some weapons and gets on Tacos. chases after Gorny and CC.
*deeper gasp. jaw drops* O.O
i hate you all.
/gets a hold of some weapons and gets on Tacos. chases after Gorny and CC.
Re: Community Forum Mafia Signup - Apocalypse Now
in what, Gorny? it can't possibly be worse after you MURDERED my duck and gave CC hot wings!
in what, Gorny? it can't possibly be worse after you MURDERED my duck and gave CC hot wings!
Dii Legend
Banned
Crowd Control
Banned
Re: Community Forum Mafia Signup - Apocalypse Now
Hmmmmm, yummie, Gornman. You're a real cook!No soft-cooked, brittle bones, but still nice and crunchy bones and flexible tendons. Just the way I like them.
Hmmmmm, yummie, Gornman. You're a real cook!No soft-cooked, brittle bones, but still nice and crunchy bones and flexible tendons. Just the way I like them.
Re: Community Forum Mafia Signup - Apocalypse Now
:weep:
ten chars. :weep:
*wipes her tears* i hope you aren't too attached to that mammal mounting your head, CC. when i get out of where ever i am, im going after you and going to feed you your amorous mammal's drumsticks and im going after Gorny's head.
:weep:
ten chars. :weep:
*wipes her tears* i hope you aren't too attached to that mammal mounting your head, CC. when i get out of where ever i am, im going after you and going to feed you your amorous mammal's drumsticks and im going after Gorny's head.
Re: Community Forum Mafia Signup - Apocalypse Now
im in CC's brothel?! well... what does it look like on the inside? other than dark bcuz im sure the lights are off.
Mara, what does a GPS device have anything to do with the death of my Jacques and him being barbequed and filleted and his little wings eaten?
im in CC's brothel?! well... what does it look like on the inside? other than dark bcuz im sure the lights are off.
Mara, what does a GPS device have anything to do with the death of my Jacques and him being barbequed and filleted and his little wings eaten?
Dii Legend
Banned
The trap door thingie was a huge hint to take it to the newcomer OT thread.
Also, being a brothel, you may want to just keep your eyes closed, regardless of the lights (or lack thereof). :whistling:
Re: Community Forum Mafia Signup - Apocalypse Now
Check OT thread in forum over yonder.
Check OT thread in forum over yonder.
Re: Community Forum Mafia Signup - Apocalypse Now
Noodle's Pan Roasted Duck with Raspberry Bordelaise Sauce
This will work with either duck breasts or legs. I prefer breasts, but you gotta use what you have.
First, pour one 750 ml bottle of red wine (pinot noir or beaujolais nouveau both work well here) into a saucepan with 6 to 9 ounces low sodium beef broth, three sliced shallots, and four sprigs of fresh marjoram. Get this simmering away merrily on the back of your stove.
Bring duck to room temperature. Carefully slice a cross hatch pattern into skin, do not cut into meat. This will allow for the subcutaneous fat to drain away. Salt and pepper duck.
Preheat oven to 450 Fahrenheit.
Heat large skillet, preferably NOT non-stick, over high heat. When hot, place duck, skin side down, into skillet. Sear for five minutes, remove pan from heat, remove duck from pan. A good deal of fat will have rendered out - pour this off.
Replace duck in pan, skin side up, and place in oven for eight minutes. Remove duck to warm platter and tent to keep warm and rest. Place skillet over high heat, and add tablespoon flour to fat in pan, stirring to make a paste (a roux). Cook this, stirring, for three minutes, scraping up brown bits stuck to bottom of pan (fond). Pour reduced wine / broth mixture into pan through a strainer to remove shallot and marjoram. Wisk roux into wine to thicken, and boil until reduced to syrupy consistency. Remove pan from heat, wisk in two tablespoons butter and one cup fresh raspberries. Raspberries will break down into sauce.
Thinly slice duck breasts diagonally and fan out on a plate. Spoon sauce over, adding additional fresh raspberries as garnish. The tart sweetness of the raspberries offsets the richness of the duck. If you cook this for a date or significant other, you WILL get lucky.
Noodle's Pan Roasted Duck with Raspberry Bordelaise Sauce
This will work with either duck breasts or legs. I prefer breasts, but you gotta use what you have.
First, pour one 750 ml bottle of red wine (pinot noir or beaujolais nouveau both work well here) into a saucepan with 6 to 9 ounces low sodium beef broth, three sliced shallots, and four sprigs of fresh marjoram. Get this simmering away merrily on the back of your stove.
Bring duck to room temperature. Carefully slice a cross hatch pattern into skin, do not cut into meat. This will allow for the subcutaneous fat to drain away. Salt and pepper duck.
Preheat oven to 450 Fahrenheit.
Heat large skillet, preferably NOT non-stick, over high heat. When hot, place duck, skin side down, into skillet. Sear for five minutes, remove pan from heat, remove duck from pan. A good deal of fat will have rendered out - pour this off.
Replace duck in pan, skin side up, and place in oven for eight minutes. Remove duck to warm platter and tent to keep warm and rest. Place skillet over high heat, and add tablespoon flour to fat in pan, stirring to make a paste (a roux). Cook this, stirring, for three minutes, scraping up brown bits stuck to bottom of pan (fond). Pour reduced wine / broth mixture into pan through a strainer to remove shallot and marjoram. Wisk roux into wine to thicken, and boil until reduced to syrupy consistency. Remove pan from heat, wisk in two tablespoons butter and one cup fresh raspberries. Raspberries will break down into sauce.
Thinly slice duck breasts diagonally and fan out on a plate. Spoon sauce over, adding additional fresh raspberries as garnish. The tart sweetness of the raspberries offsets the richness of the duck. If you cook this for a date or significant other, you WILL get lucky.
