The Gaardian Aardwolf Notes Archive

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showing 50 most recent notes on the Misc forum
Re: Fantasy Hockey
Note #540
posted on Misc
Tuesday, October 2, 2018 @ 20:50
Reply to: Note 539 posted by Rezit

I want a fantasy swimming pool.
Fantasy Hockey
Note #539
posted on Misc
Tuesday, October 2, 2018 @ 20:48
Hi,

Created a fantasy hockey pool for the season.

Can join here:

http://fantasy.espn.com/hockey/welcome
http://fantasy.espn.com/hockey/league/join?
leagueId=31648629&inviteId=2412cca3-9d9c-4b2e-b477-7036a03c82b5

Thanks

Rezit
Re: Pro Cheef Tip Of The Day +
Note #538
posted on Misc
Wednesday, September 26, 2018 @ 12:44
Reply to: Note 537 posted by Redwood

False! It has all of the same ingredients as your favorite barbecue sauce.
Tomato, vinegar, sugar, smoke, salt, garlic, chilis, spices.
Re: Pro Cheef Tip Of The Day
Note #537
posted on Misc
Wednesday, September 26, 2018 @ 12:43
Reply to: Note 532 posted by Fiendish

Gross.
Pro Chef Tip Of The Day
Note #536
posted on Misc
Saturday, September 15, 2018 @ 12:43
Herdy dur flerty floopin.
Shmer der floompty.
Yer shoopin flerpty dur.

Bork Bork Bork
Re: Pro Chef
Note #535
posted on Misc
Saturday, September 15, 2018 @ 11:14
Reply to: Note 534 posted by Enoon

frying pan with hot oil
6 slices lean smoked bacon
2 large free range eggs
fresh WARM WHITE bread from the bakers
yolks runny, whites crispy...
Pro Chef
Note #534
posted on Misc
Saturday, September 15, 2018 @ 11:13
bowl
cereal
milk
Pro Chef Roast Dinner
Note #533
posted on Misc
Saturday, September 15, 2018 @ 08:26
Ingredients :

1 whole chioken
4 carrots
4 parsnips
1 cabbage
roasting potato's (about 300g per person)
2 onions
4 cloves garlic
jar of mixed dry herbs
tomato paste

Method :

prepare all veg (chopped into edible fork sized chunks)
except onion (just remove skin/top+tail/quarter with large sharp veg knife)
top/tail/peel carrots/parsnips
"pick" + wash cabbage leaves
peel potato's + cut in half/quarter so all roughly same size
(half a small palm)
peel/top/tail garlic + cut in half

Method 2 :

Pre-Heat oven to 180-190 C (read cooking instructions on chicken packaging)
or check with your butcher or check online with google or another search engine
also note the full cooking time

Place 1.5 Litres water into a large saucepan to make gravy
add onions, garlic, approx 1 carrot, approx 1 parsnip,
small handfull of cabbage leaves, 2 or 3 pieces of potato
(YES! Potato's have flavor!!)
about 5 teaspoons of dried mixed herbs, or even fresh if you have them...
about half a 300 ML tube of tomato paste or about 3-4 small-medium
ripe/slightly overipe tomato's/1 small carton of "passata"/half a 300g tin of
chopped tomato's
say about 5 teaspoons of sugar or 3 teaspoons of honey (BUT NOT BOTH!!)
and that's the gravy taken care of... leave on a very very low simmer
(only just bubbling tiny bubbles or just a tiny bit lower heat) - this is one
reason why a GAS cooker is ESSENTIAL for a roast dinner...

Place chicken in a roasting tin suitable for middle shelf of the oven
with enough room for another roasting tin on the top shelf above for
the potatos
once Oven is up to temperature... baste the chicken in vegetable or
sunflower oil
oil,thoroughly, get messy! hands is best way or use a basting brush/stick if
you're a bit girly...
generously season with salt and pepper, maybe add 3-4 teaspoons
of mixed herbs sprinkled lightly+evenly over whole chicken

place potatos in a deep roasting tin suitable for top shelf of the oven
above the chicken on the middle shelf
cover in oil and make sure there is plenty of oil in the bottom of the
roasting tin so that the potato's don't dry up and burn...
some salt and pepper wouldn't hurt...

now you can relax
make a note of the time
approx every 20-25 minutes the potatos need to be "turned"/basted
CAREFULLY so that they don't turn to mush
the chicken needs to be kept moist with oil and re-basted at the same times
asda potatos (sorry, as on a new line thinks I'm trying to Set my
"attack_spell" variable...)

When the chicken is about 25 minutes until cooked
fill and boil the kettle
once boiled, add the water to a LARGE/EXTRA LARGE saucepan and bring to a
gentle simmer (about medium/medium-high on gas)
add all yer veg
should now be about 15 minutes until chicken is cookered

This is the hardest part
Putting it all together at the last minute.
Take a deep breath and remember that...
if you fuck up... Even Pro Chef's with years of experience fuck up sunday
roasts sometimes, don't be too hard on yourself... if you want to learn,
it WILL take several attempts to get it right and perfect your own style
/technique

okay

when time is up for chicken, take chicken out of oven and place on
a chopping board to rest

once chicken is on chopping board, turn oven up to about 230-240 C
to crisp up the potatos in the last 10-15 minutes and give them a nice golden
brown crispy skin, (should probably re-baste them too with a big spoon)
brown crispy skin, (should probably re-baste them too with a big spoon
using the oil from the bottom of the roasting tin)
next...
remove the veg from the heat but LEAVE IN THE WATER
remove the gravy from the heat
remove the gravy from the heat and place saucepan on the side
get a sieve/collander (but not the one your going to use for the veg)
and sieve out all the veg/chunks from the gravy and let the gravy drip
into either a large wide surfa\ce jug or another saucepan to pour into a
jug once all the veg/chunks have been sieved/removed

10 or 15 minutes will have likely passed, carve the chicken
if you're not sure how to carve a chicken or it's too hot to handle
simply just "quarter" it
there are plenty of videos on youtube and other cooking websites
that will show you how to "quarter a chicken" ...
finally, sieve the veg from the water using a collander/sieve and
place back in the saucepan they came from

and VOILAH!
serve.
only thing left to do is pour gravy into a jug if it's in a saucepan.

I CANNOT STRESS HOW IMPORTANT IT IS TO HAVE A MODERN OVEN/4 RING/HOB
GAS COOKER TO SUCCESSFULLY COOK A ROAST AS WELL AS 2 ROASTING TINS
SUITABLE SIZE TO GO MIDDLE SHELF AND TOP SHELF OF YOUR GAS OVEN
AND 2 LARGE SAUCEPANS (1 FOR GRAVY, 1 FOR VEG)
AND 2 SIEVES/COLLANDERS (1 FOR GRAVY ONE FOR VEG)

I ALSO CANNOT STRESS HOW IMPORTANT IT IS THAT ROAST DINNERS ARE DIFFICULT
AND TAKE EXPERIENCE AND COMMITMENT TO LEARN TO GET RIGHT OVER
SEVERAL ATTEMPTS.
Pro Cheef Tip Of The Day
Note #532
posted on Misc
Friday, September 14, 2018 @ 23:13
You can make your own barbecue sauce by mixing ketchup, sriracha, and liquid smoke.
Pro Chef Tip Of The Day
Note #531
posted on Misc
Sunday, September 9, 2018 @ 05:23
You can make your own croutons, just dry out some white bread overnight
in the open, seperate the slices, then cut into square sized croutons
and shallow fry in hot oil until crispy golden brown (about 7 or 8 minutes)
any oil will do but sunflower, vegetable or olive is best
ad a little salt and if you like some garlic and herbs when you start frying.

bread knife works best with long slow measured movements with full use
of the blade.
Re: Pro Chef Tip Of The Day +
Note #530
posted on Misc
Saturday, September 8, 2018 @ 15:05
Reply to: Note 529 posted by Taeryn

I was going to write to say this precisely. Oil and water do not mixe for a
reason. You'll leave oily residue on the pasta, and it does nothing to prevent
the sticking.
 
In all my years of cooking. I've never once had rice or pasta burn or stick to
my pan. Why? Because with pasta, I do exactly what Taeryn said - I stir it
every 2-4 minutes, making sure that constant flow is going through until it's
done. Last night, in fact, I made homemade macaroni and cheese with pasta
shells, and the shells came clean out of the pot - nothing sticking, nothing
burnt. With rice, you really just want to make sure that you have enough water
for the rice (rice expands!), and stir the rice until the water starts boiling.
Once it's boiling, reduce down to a simmer, place a lid over it (the more
air-tight, the better, but any lid will do), and let it steam itself to
perfection.
 
You don't need to work professionally to know how to cook. It just takes a
desire to make delicious food!
 
Mr. Crowley
Re: Pro Chef Tip Of The Day
Note #529
posted on Misc
Saturday, September 8, 2018 @ 14:04
Reply to: Note 528 posted by HaveToDoThis

Oil to boiling water for pasta is a bad idea.  It doesn't prevent the pasta
from sticking to each other, and, when drained, ensures there is a layer of
oil added to the pasta, making the sauce less likely to stick to the pasta,
which you want the sauce to lovingly hug the pasta.

To prevent pasta from sticking to each other, don't overload the water with
pasta.  Make sure that the water is boiling as the agitation of bubbles helps
prevent sticking.  But most importantly, stir the pasta as it is being boiled.
This is the most important part to keep pasta from sticking together.
Pro Chef Tip Of The Day
Note #528
posted on Misc
Saturday, September 8, 2018 @ 13:57
whenever you cook raw pasta, add about 3-5 desertspoons of oil
it stops the pasta from sticking together at the end
any oil will do really but sunflower, vegetable or olive is best.
Re: Pro Chef Tip Of The Day
Note #527
posted on Misc
Saturday, September 8, 2018 @ 13:55
Reply to: Note 526 posted by HaveToDoThis

my wife worked the line at gramercy tavern.  

AMA food related and i will post her answers.
Pro Chef Tip Of The Day
Note #526
posted on Misc
Friday, September 7, 2018 @ 09:07
when squeezing any citrus fruit, squeeze it onto your fingers to catch
the pips/seeds and let the juice drip through, throw the pips/seeds away!
bacon pasta bake
Note #525
posted on Misc
Friday, September 7, 2018 @ 08:27
ingredients :
1 pack bacon per 1 or 2 people
1 onion
2 cloves garlic
salt+pepper to taste (optional)
hot sauce/chilli sauce to taste (optional)
any veg you enjoy with bacon and tomato
any type of pasta
any type of grated cheese suitable for melting
1 tin chopped tomato's/pack of passata/6 fresh slightly overipe tomatoes per
2 people...
basil + oregano to taste (optional)
olive oil

method :
cook pasta
fry onion and garlic (chopped)
add salt+pepper (optional)
fry bacon (optionally chopped)
add tomatos
add herbs (optional)
add hot sauce/chilli sauce (optional)
add a dash of olive oil
simmer for 10-15 mins whilst pasta cooks
place in oven proof dish/container
add pasta
put grated cheese on top
put under grill/in oven on medium heat until cheese melted and/or
slightly golden brown and crispy...
bang!
if using other veg, add with tomatos and simmer with them to cook.
Re: good rated g movies +
Note #524
posted on Misc
Tuesday, September 4, 2018 @ 18:55
Reply to: Note 523 posted by Dash

There were some tremendous nature documentaries released not too long ago
about the planet earth.  I think it was related to some folks getting their
mitts on some amazing cameras and putting them to the test.  In any case,
G-rated, and absolutely amazing to watch.

Tyebald
Re: good rated g movies
Note #523
posted on Misc
Sunday, August 19, 2018 @ 23:06
Reply to: Note 522 posted by Impurifan

Toy Story series, though 3 is a bit intense near the end
Wall-E
Aladdin
An Americal Tail
Charlotte's Web
Monster's Inc. / U
The first Land Before Time(seriously, pretend sequels don't exist here)
Honestly, Just about any Disney animated feature before Treasure Planet
Chitty Chitty Bang Bang
Ratatouille

I'm sure there are more I could think of, but those are the first that come
to mind and are easy to watch as a kid or adult.
good rated g movies
Note #522
posted on Misc
Tuesday, August 7, 2018 @ 22:35
looking for stuff like homeward bound, brave little toaster etc.

stuff that a protective parent could show his naiive young children
Re: the brave little toaster +
Note #521
posted on Misc
Wednesday, August 1, 2018 @ 05:13
Reply to: Note 520 posted by Shala

That movie had some terrifying moments in it. I love it.
Re: the brave little toaster
Note #520
posted on Misc
Sunday, July 29, 2018 @ 23:52
Reply to: Note 519 posted by Impurifan

https://www.youtube.com/watch?v=I8C_JaT8Lvg

E Z P Z Lemon Squeezy.
the brave little toaster
Note #519
posted on Misc
Sunday, July 29, 2018 @ 23:17
I wanted to host a movie night for my kids, who havent seen 
many movies.  i couldnt find this anywhere, just the sequels.
any suggestions for how to watch it?
i have a roku tv and am fine buying or rent8ng it via whateverc 
service.
Re: roume +
Note #518
posted on Misc
Saturday, July 21, 2018 @ 20:18
Reply to: Note 514 posted by Crowley

| When you keep making alts to complain about how unfair Roume was (he most
| likely wasn't, as he's one of the good guys, and it's not JUST his decision
| anyway), it makes it hard for someone to forget you even existed.

False. I've already forgotten.
Re: Anyone previously/currently doing military?
Note #517
posted on Misc
Saturday, July 21, 2018 @ 20:13
Reply to: Note 512 posted by Dexter

My dad was a paratrooper, but he's dead now (unrelated) so I can't ask him.
I watch a lot of shoot-em-up movies though.
Re: roume
Note #516
posted on Misc
Wednesday, July 18, 2018 @ 13:37
Reply to: Note 513 posted by Belfarious

>my alt was in bootcamp and got outcasted by Roume
>roume didnt give me any explanation at all
>nor any clear evidence of what i did wrong
>i feel this was unfair to the extremee
>and roume was personally attacking me

Perhaps when you're trying to take the moral high ground and 
say that someone else was personally attacking you, it would
be better if you had not first gossipped F you, F bootcamp, and 
Go F yourself...

Just sayin'

Abe
Re: roume +
Note #515
posted on Misc
Tuesday, July 17, 2018 @ 16:29
Reply to: Note 514 posted by Crowley

write
NOU
Re: roume
Note #514
posted on Misc
Tuesday, July 17, 2018 @ 16:25
Reply to: Note 513 posted by Belfarious

>in the hope roume will forget about me
 
When you keep making alts to complain about how unfair Roume was (he most
likely wasn't, as he's one of the good guys, and it's not JUST his decision
anyway), it makes it hard for someone to forget you even existed.
 
The way you're carrying on about things, trying to put people on blast because
you feel wronged, will only come back to bite you in the ass. Why do I say
that? Because you want to air your greivances about someone, your own faults
will likely be aired, and don't say you have none, because the decision to
outcast you didn't happen on a whim.
 
If you want to complain, then you do it properly by noting the Imms on Personal
board, not a public forum. Roume has been around for decades, and is VERY
respected in this community, so the public eye will just see you as a crybaby
who didn't get his way. At least privately, you'll only be humiliated outside
the public eye.
 
To be honest, from what I've seen of you, I wouldn't want you in my clan,
either. Maybe you need to write a note to Roume and ask specifically what you
did wrong and how you can correct your behavior for future endeavors. Just a
thought.
 
Mr. Crowley
roume
Note #513
posted on Misc
Tuesday, July 17, 2018 @ 15:07
my alt was in bootcamp and got outcasted by Roume
roume didnt give me any explanation at all 
nor any clear evidence of what i did wrong
i feel this was unfair to the extremee
and roume was personally attacking me
and roume was personally attacking me
i DONT WANT BACK IN BOOTCAMP
but perhaps you might have a word with him 
regariding his behaviour
i felt it was UNJUST 
thats it
my alt was mazurian
so i froze mazurian for 4400 hours
or 6 months and typed 
unoutcast
in the hope roume will forget about me
Anyone previously/currently doing military?
Note #512
posted on Misc
Saturday, June 30, 2018 @ 12:39
:) I might use your help with military/special forces vocabulary :P

(Or atleast to check if I'm correct with my assumptions)
Re: Calling all Pokemon Go players.
Note #511
posted on Misc
Tuesday, June 26, 2018 @ 07:27
Reply to: Note 508 posted by Rumour

Added you too!

My Trainer Code is: 6865 0859 5492

Koala
Re: Calling all Pokemon Go players. +
Note #510
posted on Misc
Tuesday, June 26, 2018 @ 04:11
Reply to: Note 509 posted by GabeLogan

i added you too ron330
Re: Calling all Pokemon Go players.
Note #509
posted on Misc
Tuesday, June 26, 2018 @ 00:06
Reply to: Note 508 posted by Rumour

Hello Rumour,
Just added you I am FirionVIII. Thanks.
Calling all Pokemon Go players.
Note #508
posted on Misc
Tuesday, June 26, 2018 @ 00:00
With the new changes that have come to Pokemon Go, those who play may
be aware that you can make friends with other trainers from all around
the world. This in turn allows them to send you gifts, which may include
a special 7km egg that comes from the pokestop that is spun for the gift
box. This essentially means that trainers can hatch eggs from countries
they have not been too, which, I think, is special enough as it is!
However, those pokemon can be traded with friends in person for kms/miles
towards your pilot badge (for those who care for such things).
 
If you would like to friend an Australian, and exchange gifts, just input
my trainer code 4530 9131 2852 My trainer's name is AardRumour, so you
will all know who I am.
 
If you would like to also make friends with other Aard Players from around
the globe, please reply to this email with your details. Include trainer
name and code so we know who you are! If you don't, that is fine, but
please feel free to send me a private note with your details, so I, at
least, know who among you want to be friends with me.
 
If you used to play, but haven't in a while, there have been many changes
and you might want to check it out again, for those times when you are
out and about or just walking the dog.
 
Rumour.
Will Aard still be active in 5 - 10 years? +++
Note #507
posted on Misc
Sunday, June 24, 2018 @ 21:39
Reply to: Note 506 posted by Aeb

I played a mud back in college.
Eventually I played WoW,LotRO,Rift,STO,SW:ToR. 
Aarwolf has been here the while time.
I wish I had started earlier.
Re: Will Aard still be active in 5 - 10 years? +++
Note #506
posted on Misc
Sunday, June 24, 2018 @ 21:06
Reply to: Note 505 posted by Noegel

Aardwolf will always have a place in my heart.  The best part of this
game is that it will always be there for you.  I left the game a few
years ago.  I recently returned and it is just as amazing as it 
was when I left.  There have been drastic improvements, and more zones
to explore and epics to try.  

I have always had a bit of a gaming addiction.  World of Warcraft
used to devour a large amount of my time, so much so that it 
caused a negative impact on my relationship with my wife.  I 
was able to leave WoW and focus on my wife and our relationship, 
but she knew something was off, and wanted me to have an outlet 
for gaming.  Aardwolf fills that niche.  You can login, chat, level
pup, run epics, or explore the thousands of room on this World 
has to offer.  I can log out whenever I need to, without 
consequence to my chracter.  Although Gravy might tsk tsk me for 
not earning enough Quest Points for the day... 

All in all, this game is fantastic.  I will always be willing to 
support it and be a contributing member to this society.  


Aeb
Re: Will Aard still be active in 5 - 10 years? ++
Note #505
posted on Misc
Sunday, June 24, 2018 @ 20:59
Reply to: Note 504 posted by Lasher

Aardwolf represents a niche of gaming.

There are a few MUDs that are as complex as this one but they are very
different and cater to different needs.

Aardwolf will probably exist for a few more decades. It is free, it is
different, and, most importantly, free to play.

If the economy tanks, then Aardwolf will get more players, not less.

I play because it's a legitimate MMO I can play on the phone. I can progress
and chat with my friends while in line at the grocery store, bank, breaks
at work... Etc.

Aardwolf is here to stay.
Re: Will Aard still be active in 5 - 10 years?
Note #503
posted on Misc
Saturday, June 23, 2018 @ 20:19
Reply to: Note 496 posted by Dumbbell

It's hard to say, but it's been going for a long time so far.
It has a relatively small but very dedicated fanbase.
I feel like it depends a lot on how the economy goes.
lottery
Note #502
posted on Misc
Saturday, June 23, 2018 @ 20:15
i was discussing an idea with the gals and guys online
they thought it would be neat if you switch up the lottery a bit
to include winning random trivia points and different gear
just a thought
Re: 4K Television VS Gaming PC monitor.
Note #501
posted on Misc
Friday, June 22, 2018 @ 22:53
Reply to: Note 497 posted by Dumbbell

first thing is what kind of game.  if you want to play 
fps, with somd level of graphics richness, forget 4k.  no hardware 
exists to power top shooters at constant 144 fps at 4k.  2k is 
a stretch.  stick with 1080 res, run a 144 hz or gsync monitor, 
top pc specs and get 144 frames constantly.  its a huge edge 
in games like PUBG.

for other games, fps and 1 ms monitors isnt going to matter much.
game away at Lol or Dota at 60 fps in 4k.
Re: Starcraft 2 +
Note #485
posted on Misc
Friday, May 11, 2018 @ 17:07
Reply to: Note 484 posted by Neji

Basically, I love watching esports. My favorite is LoL but I've been starting 
to get into watching Starcraft 2. But there are things I'm just not getting &
wanted some help with understanding why this person won and this person lost,
things like that.
Re: Starcraft 2
Note #484
posted on Misc
Friday, May 11, 2018 @ 11:53
Reply to: Note 483 posted by Escobar

I love SC2. How can I help?
Starcraft 2
Note #483
posted on Misc
Thursday, May 10, 2018 @ 00:14
Hi, I was looking for someone familiar with SC2 from a spectator standpoint
to help me understand the game more, from a viewers' perspective. Lemme know!
Re: The Cadbury Creme Egg Milkshake Experiment +++
Note #482
posted on Misc
Tuesday, May 8, 2018 @ 17:07
Reply to: Note 481 posted by Waker

No I just think all of the goodness from the Cadbury Creme Eggs was all at the
bottom of the shake, which makes me think I need to figure out a better way of
making it. I'll refine it.
The Cadbury Creme Egg Milkshake Experiment +++
Note #481
posted on Misc
Tuesday, May 8, 2018 @ 17:06
Reply to: Note 480 posted by Escobar

Is that becasue Expectaions are lowered by the first attempt? 
Re: The Cadbury Creme Egg Milkshake Experiment +++
Note #480
posted on Misc
Tuesday, May 8, 2018 @ 15:11
Reply to: Note 479 posted by Gruagach

No rum was used.

Basically, I put everything into 2 cups. The first cup was very rich, but the
2nd cup had all the chocolate chunks from the eggs at the bottom, as well as
a lot of the creme.

The 2nd cup was 100x better than the first.
Re: The Cadbury Creme Egg Milkshake Experiment ++
Note #479
posted on Misc
Monday, May 7, 2018 @ 23:52
Reply to: Note 477 posted by Escobar

what kind of rum did you use? maybe that was the problem
-Gru
Re: The Cadbury Creme Egg Milkshake Experiment ++
Note #478
posted on Misc
Monday, May 7, 2018 @ 12:00
Reply to: Note 477 posted by Escobar

3) Everything's better with numbered lists.

4) Except questionable food choices.

Tyebald

Re: The Cadbury Creme Egg Milkshake Experiment +
Note #477
posted on Misc
Sunday, May 6, 2018 @ 23:14
Reply to: Note 471 posted by Waker

1) I didn't use regular vanilla ice cream, but rather vanilla ice cream with
cookie chunks in it? It's from Ben & Jerry's. I also put chocolate syrup in
it. Basically, it was VERY rich. However, I put the rest in the freezer and let
it sit for a few hours, then finished it. It was perfect at that point.

2) I dunno what I numbered this.
Re: "Provocative riff" ? +
Note #476
posted on Misc
Sunday, May 6, 2018 @ 15:30
Reply to: Note 475 posted by Mannec

> you can probably find old or new episodes of a television show called
> 'mystery science theater'

In fact, former stars from MST3k created https://www.rifftrax.com/
Re: "Provocative riff" ?
Note #475
posted on Misc
Sunday, May 6, 2018 @ 14:01
riffing is, in general, in improvisational or responsive performance.
in the context of movies, it would probably be members of the audience
making jokes about the film.  it is much less likely to be the actors
themselves going off-script in the movie.

you can probably find old or new episodes of a television show called
'mystery science theater', which is all about old/terrible movies getting
that sort of treatment.  you can also find audio-only recordings, intended
to be played alongside movies to provide a similar experience.