General Forum

General Forum

  1. Subscriberrookie54
    free tazer tickles..
    wildly content...
    Joined
    09 Mar '08
    Moves
    140765
    20 Dec '15 19:47
    mine is the only one that counts,
    and because i have said this it's true...
    don't try confusing me with facts,
    they'll be bundled carefully, and tossed in the loo...
  2. Joined
    10 Jan '08
    Moves
    10372
    20 Dec '15 20:55
    I agree.
  3. Subscribermoonbus
    Uber-Nerd
    Joined
    31 May '12
    Moves
    2490
    20 Dec '15 21:19
    "Having no opinions is half of contentment." -- Lichtenberg

    (I suppose the other half is not troubling oneself over anyone else's opinions.)
  4. SubscriberPonderable
    chemist
    Linkenheim
    Joined
    22 Apr '05
    Moves
    529903
    21 Dec '15 09:43
    Originally posted by rookie54
    mine is the only one that counts,
    and because i have said this it's true...
    don't try confusing me with facts,
    they'll be bundled carefully, and tossed in the loo...
    Thank you for bundling them carefully. 🙂
  5. Subscriberrookie54
    free tazer tickles..
    wildly content...
    Joined
    09 Mar '08
    Moves
    140765
    22 Dec '15 04:121 edit
    i lost one of my opinions today,
    replaced it with a tiny lil fact...
    i ain't so haughty when i smile,
    but my arguments are much more exact...
  6. Subscriberrookie54
    free tazer tickles..
    wildly content...
    Joined
    09 Mar '08
    Moves
    140765
    01 Jan '16 16:58
    this post is nothing more than a blatant bump to further my incessant need for attention and fawning from my admirers…
    well, it’s also a random recipe copied from the internet…
    Before you begin, position one oven rack in the middle of the oven, and one approximately five inches from the top. Preheat the oven to 425 degrees.
    Wash, dry, and core the Brussels sprouts, and trim away any brown or discolored leaves. Cut the sprouts in half, top to bottom. In a medium bowl, toss the Brussels sprouts with 2 tablespoons of olive oil, minced garlic, sea salt and freshly ground pepper.
    Line a baking sheet with aluminum foil and put the sprouts, cut side down, in the pan in a single layer. Sprinkle any remaining olive oil and garlic over the top.
    Set the baking sheet on a rack in the middle of the preheated oven and cook for ten minutes. Remove the baking sheet from the oven, and with tongs, carefully turn each of the sprouts over so that they’re cut side up.
    Return the sprouts to the oven and cook for an additional ten minutes.
    When the Brussels sprouts have finished cooking, remove them from the oven. Turn the broiler on to the high setting.
    Whisk together the honey, sriracha sauce, ½ teaspoon of olive oil, salt and lime juice. In a medium to large bowl, toss the hot Brussels sprouts with the glaze.
    Return the sprouts to the baking sheet, arranging them cut side up in a single layer. Set the sheet under the broiler for 3 to 5 minutes. Keep an eye on them to make sure they don’t char – you want the caramelize them, and some edges might burn, but you don’t want the whole sprout to blacken.
    Serve hot.
Back to Top