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Messages - Fortinbras

Pages: [1] 2 3 4 5 6 ... 22
1
Assorted Creations / Re: FROCTO MADE AN RPG
« on: October 25, 2012, 04:40:59 PM »
I been called outta retirement for one last job.  And that job is looking at this crazy game.  It looks like the answer to the question "what if Regular Show were real and you were playing a tabletop game inside of it?" and that is, well, awesome.

2
Media / Re: New Doctor Who
« on: May 08, 2011, 01:18:21 PM »
It did sort of feel like it should be an Eccleston episode toward the end.  Well put.

[spoiler]Friend points out: what the woman in the wall said sounded like labor coach talk.[/spoiler]

Broader, rambling speculation: I get the feeling the Moff likes weirdness too much to let the Doctor and River Song's relationship play out with its slated tragic linearity (or... bi-linearity or something, i don't know what to call it.)  Eventually a wrench is going to get thrown in, possibly related to the whole [spoiler]"you gonna get murdered by a spaceman"[/spoiler] thing, or the Doctor's going to get proactive as he starts to experience what characterized all River's early appearances, that feeling of "oh god, you're so young."  Latter would be interesting, as since late period Tennant/first season Smith the doctor's been giving less of a shit about messing with timelines he's already a part of and generally breaking the rules.

Anyway, Matt Smith is so good.  He's really grown into the roll.

3
World's Most Scientific Institute / Re: Best Star Trek Doctor
« on: May 03, 2011, 04:01:43 PM »
I voted from the hip for McCoy, because I remembered the time he slapped a pregnant woman while examining her.

Edit: If I'd thought about it more I probably would've gone for Bashir.  DS9's my favorite (because it's the West Wingiest Star Trek) and Bashir is pretty great.

4
Thaddeus Boyd's Panel of Death / Re: Osama's Homobortion
« on: May 03, 2011, 03:51:45 PM »
Sanctimonious disapproval of people enjoying bin Laden's death has been pretty popular in the ol' twitter feed lately.  I wasn't personally getting out the party hats when I heard he was dead but I don't see it as a big deal that anyone was.  (I did love the tide of jokes that poured in, it was like people had been storing them up for that whole decade.)  It's built into every human brain to enjoy death, and this might be the one guilt-free chance everybody gets to cheer death on.  By all means rise above baser instincts when it's relevant to do so, but there's no slippery slope argument or anything here, I don't think.  Nobody who went to a bin Laden death party is going to start watching NASCAR to get their next fix, and if there's one case in the WORLD where I'm not anti-death penalty it's this one.

5
Media / Re: New Doctor Who
« on: April 23, 2011, 06:08:27 PM »
River Song is [spoiler]Amy Pond's daughter[/spoiler] or the idea of [spoiler]Amy Pond having a kid[/spoiler] is being juxtaposed with an episode full of who-is-River-Songiness intentionally to provide theorist fodder.

Very good episode, the very last few seconds made everyone I was watching with laugh.  Too much time to parse each shot, should not have been in slow motion.

6
Real Life / Re: Weather
« on: April 18, 2011, 07:28:53 PM »
It's late April. You know what that means?

If you said "snow," you'd be wrong. Except you're right.

ATTN: NATURE: EVERY TIME IT SNOWS FROM TODAY UNTIL NEXT WINTER I WILL DESTROY ONE TREE.  SHAPE UP.

7
Real Life / Re: What's Cookin'?
« on: April 18, 2011, 05:51:07 PM »
I've been thinking "treat it like any green vegetable," but I'm not sure of that approach.  Chinese food confuses me sometimes.  All my training tells me "DON'T let garlic take on colour, that shit get nasty" but I've had too many Chinese dishes with toasted garlic that were A-MA-ZING to follow that unquestioningly anymore.

Just made myself withdrawal-shakes level hungry for chili crab.

8
Real Life / Re: We All Scream At Ice Cream
« on: April 18, 2011, 05:37:37 PM »
Remember this?  It's coming back soon now that the weather's threatening to be okay again.  The blog's coming back to life along with it.  This silly post about Star Wars ends with a bit that's relevant:

Quote
Get ready to welcome this weird shit back into your lives, everybody.  Ice cream nonsense is coming back soon too, SOON AS IT STOPS HAILING IN MU'FUCKIN SPRINGTIME, and I've got a hell of a backlog, but there's one project I've been wanting to get to since I heard about Thomas Keller's tobacco and coffee custard he made for Tony Bourdain.  Yes my sons, it's pipe tobacco ice cream.

After that I'll get to the backlog.  I think the one that's been waiting to be made longest is "chinese food ice cream," which I believe is meant to include soy sauce and scallions.

Finally, I never did a proper write-up on the crunk juice ice cream.  I brought it to a party, and only one person really liked it, the rest of us agreed that it was too weird to be very good.  But nobody could agree on why.  Some said too cognacful, some said too red bull-y and hardly any cognac, but I think the issue was that it just was not nearly sweet enough.  Enough sugar can bring harmony to these two components, I'm sure of it.  I can't bring myself to adhere to the spirit of Crunk Juice though, which is: rappers want to seem cool by drinking expensive liquor, but don't actually like the taste of it, so they kill it with Red Bull.  I want to taste cognac in this.  Might have to flame a portion, get the alcohol out, that way it'll be properly mellow but still taste right.

9
Real Life / Re: What's Cookin'?
« on: April 18, 2011, 05:19:09 PM »
HELP!  I know BITTER MELON can be sliced thin and eaten raw or stir fried, and it goes with rich meats, and it looks like it'd be a pretty good marital aid, but does anyone know in greater detail what the incredible hell's usually done with this?

Please answer before whateverthehell Party of the Century is buries this post forever!  Posts other than Party of the Century are a metaphor for nearly all human endeavor: potentially meaningful but near instantaneously buried under the humongous, amalgamous message of the prevailing media.

10
Real Life / Re: Weird Happenings
« on: April 18, 2011, 04:40:13 PM »
That's hilarious, but it made me think of something.  Not even that closely related, but somehow pushes the same button.  All those lame novelties made for office ladies now exist for our generation too, and they're the exact same stuff, just with irony and self awareness, which doesn't excuse anything about them.  Actually raises more questions.  "You knew what you were doing and you still made this!"

Lolcats are no different AT ALL from gramma style forwards of funny cat pictures with captions written in red 20pt, except the spelling is worse.  Not even THAT MUCH worse.

11
Media / Re: Movies for Home Viewing
« on: April 15, 2011, 12:27:09 PM »
I'm a lonesome billionaire operating nearly every member of these boards from a huge array of terminals in a hermetically sealed vault.

12
High-Context Discourse / Re: Links
« on: April 14, 2011, 04:49:56 PM »

13
Real Life / Re: What's Cookin'?
« on: April 13, 2011, 06:41:50 PM »
Right!  The Les Halles book o' cookery, as promised.  There's hardly a recipe in it I haven't made and found to be excellent.  It's not particularly vegetarian friendly, but one has to expect that going into anything written by Bourdain.  Great introduction to stockmaking and general prep at the start of the book, wonderful list of suppliers in the back.

14
Real Life / Re: What's Cookin'?
« on: April 13, 2011, 04:56:10 PM »
A while ago I scanned Tony Bourdain's Les Halles cookbook for a friend.  Bistro stuff.  Not extremely fussy, really good food.  Can send you that if you like.  It's not in PDF form, just a fat stack of numbered images.  As for other books, afraid I've had the same problem.  It's a bitch to shell sixty bucks for a cookery book you've never even had a look inside.

15
Real Life / Re: What's Cookin'?
« on: April 13, 2011, 12:45:39 AM »
I've just been thinking whipping stuff around might be involved.  Sugar shell full of cherry puree?  "Throw it at the plate as hard as you can for the authentic experience."

16
Real Life / Re: Weird Happenings
« on: April 13, 2011, 12:19:32 AM »
Does it count as a weird happening that I'm posting again?  Also, hello forum!

17
Real Life / Re: What's Cookin'?
« on: April 13, 2011, 12:04:42 AM »
In the past I've done things inspired by movies for diners seriously into film.  Favorite ever was a group dish of fifty poached quail eggs with bacon, brunoise and a dab of hollandaise.  No man can eat fifty eggs Benedict!

Tonight was the first game inspired dish I ever made though, and it was based on Eversion.  It's a soup/stew served in a deep, narrow dish, so each element is covered by the one above it.  At the top, boiled peas and glazed carrots.  Very familiar.  Then you get into broth, a perfectly safe beef consomme.  Roasted shallots with a hint of star anise (aside from being tasty, it enhances meat flavors), then under that, braised beef heart.  Then a wide thin piece of pasta, and under that, like a kind of half-ravioli, sealed off from the broth, is an organrific filling.  Heart, kidney, lots of pepper, brown butter.  On the very bottom, snails in port sauce.  It gets weirder the deeper you go down!

And the best part: disturbing each element causes something new to happen to the broth, changing and thickening it.  The glaze on the carrots and shallots, the strong flavor of the heart, the ravioli turns it into a thick stew, and the port sauce from the snails turns it all dark red and gory.

I wish, I wish, I wish octopus worked with the other components so I could have the end of the dish be really, truly eversion-y, maybe move the red up into the ravioli in the form of some blood and make the sauce for the octopus ink-based, but it's already pretty busy and I just don't think I'd be able to get it to work.  Something this goofy has to be a great dish on top of all the cuteness, or I'm just being an asshole to the people eating it.

Anyway.  EVERSION: THE FOOD!  Shoulda followed it with an IWBTG dessert course.  Next time.

18
World's Most Scientific Institute / Re: Most edible fast food
« on: October 31, 2010, 11:22:15 AM »
Yeah, dropping raw potato directly into oil is just lazy, and produces subpar french fries.  Blanching be essential, yo.

19
Real Life / Re: What's Cookin'?
« on: October 25, 2010, 02:55:03 PM »
Loose whole leaf tea is worth the cash.  If you're making green or oolong, you can use the leaves a few times, sometimes with better results each time.

This comes from a... basically a tea textbook that a friend of mine has.  For temperatures:

White tea, Japanese green tea, and many new or spring green teas: 71-77c.
Green tea (standard): "Column of steam steadily rising" 77-82c.
Oolong tea: "Fish eyes" 82-93c.
Black tea: "String of pearls" 88-93c.
Pu-erh tea: "Turbulent waters" 93-100c.

The fish eyes/string of pearls/turbulent waters thing refers to what the bubbles look like if you haven't got a thermometer.  If you have one or care to buy one, use a digital thermometer.  There's a range, usually of 5-10 degrees, in which flavors are released, but bitter tannins are not.  It makes a HUGE difference.

For times:

Black tea: 3-5 minutes (one steeping only)
Oolong tea: 90 seconds to 2 minutes (several steepings)
Green tea: 2-3 minutes (several steepings)
Spring (or new) green tea:  90 seconds to 2 minutes (several steepings)
White tea:  90 seconds to 2 minutes (several steepings)
Pu-erh tea:  2-5 minutes (many steepings)

Don't think I've ever had a pu-erh tea.

It's worth googling around for ratios of tea to water, if it's not listed by the specific tea.  Generally, oolong takes about twice as much as other teas.  It might be what you're after, if you're looking for something with a strong flavor that works well with some sweetness.

My own favourite tea ever is lapsang souchong, which is a smoked black tea.

20
1012 Brontolympics Main Events / Re: Brontolympic Active Game
« on: October 19, 2010, 01:21:42 AM »
finally, an event I have a chance at winning.

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