Raid Scene Questions

[Pint]

Originally Posted by Argh [You must be logged in to view images. Log in or Register.]

Well, this is a dumb thread.

Nailed it

[HeallunRumblebelly]

Originally Posted by Splorf22 [You must be logged in to view images. Log in or Register.]

Word on the street is those alt guilds exist. Sirken even told me that TMO is infiltrating the A-Team (then he refused to tell me who they were).

I'd say that class R guilds have characters in class C guilds, but they actually get loot here based on how much they show up and quickly leave that class R shit behind if they do play a decent amount.

[captnamazing]

One of my favorite meals to share with a guest is a dinner of steak, baked potato, and steamed kale. The potato and the kale are easy. Just set the shit to bake and steam and open a bottle of wine so it can breathe while it cooks. The trick is making the steak right.

Take your steak out of the fridge an hour before you cook it. Put some salt on both sides so that it can absorb the moisture. This is best to do before you prepare your vegetables.

If you're like me, you don't have a grill, so you have to cook it in a pan on the range. I use a copper bottom frying pan without a non-stick surface. I turn the heat up on the range to maximum and allow the pan to pre-heat to a healthy amount. Turning back to the steak, pat it down with a paper towel to remove the moisture. Then rub in your select seasonings. I tend to be very simple - salt and pepper.

I tend to use a pad of butter, but that's debatable. Especially if the steak is fatty, there might be absolutely no need for any additional cooking fats. Put the steak into the extremely hot pan and let it sizzle and smoke for four minutes. Don't be afrad- it's supposed to do that! Flip it and give four minutes to the other side. Then remove the steak and let it cool for 5-10 minutes.

If you time this well, the steak(s) will finish cooking at the same time the kale is done steaming and the potatoes are done baking. Pour yourself and your company some wine and then stretch, because soon you'll be visiting the land of Coitus.

[hivemind]

Originally Posted by captnamazing [You must be logged in to view images. Log in or Register.]

One of my favorite meals to share with a guest is a dinner of steak, baked potato, and steamed kale. The potato and the kale are easy. Just set the shit to bake and steam and open a bottle of wine so it can breathe while it cooks. The trick is making the steak right.

Take your steak out of the fridge an hour before you cook it. Put some salt on both sides so that it can absorb the moisture. This is best to do before you prepare your vegetables.

If you're like me, you don't have a grill, so you have to cook it in a pan on the range. I use a copper bottom frying pan without a non-stick surface. I turn the heat up on the range to maximum and allow the pan to pre-heat to a healthy amount. Turning back to the steak, pat it down with a paper towel to remove the moisture. Then rub in your select seasonings. I tend to be very simple - salt and pepper.

I tend to use a pad of butter, but that's debatable. Especially if the steak is fatty, there might be absolutely no need for any additional cooking fats. Put the steak into the extremely hot pan and let it sizzle and smoke for four minutes. Don't be afrad- it's supposed to do that! Flip it and give four minutes to the other side. Then remove the steak and let it cool for 5-10 minutes.

If you time this well, the steak(s) will finish cooking at the same time the kale is done steaming and the potatoes are done baking. Pour yourself and your company some wine and then stretch, because soon you'll be visiting the land of Coitus.

Good post, especially the seasoning the steak part. I cannot tell you how much I dislike over-seasoned steak. Do yourself a favor (as well as your company) and pay an extra few bucks on a nicer cut or a nicer cow, and savor the flavor. Don't drown that shit out with too much seasoning [You must be logged in to view images. Log in or Register.]

Nice sides too, pretty neutral in flavor allowing the steak to really shine. I honestly would prefer something like a spinach or arugula salad to start things off, but that is probably because I'm hungry as fuck right now.

[hivemind]

Also, nothing will set you up for "Coitus" like a double sloth avatar. My fucking god man, this dude knows what's up. LAUNCH NOTEPAD AND START TAKING NOTES EVERYONE (no sarcasm).

[captnamazing]

Originally Posted by hivemind [You must be logged in to view images. Log in or Register.]

Do yourself a favor (as well as your company) and pay an extra few bucks on a nicer cut or a nicer cow, and savor the flavor. Don't drown that shit out with too much seasoning [You must be logged in to view images. Log in or Register.]

Yeah man, totally. It's worth it to get some really high quality grass fed beef and do this only once or twice a month.

[sanforce]

can we PLEASE bring training back to VP? none of that other stuff will do tho

[Sckrilla]

Originally Posted by sanforce [You must be logged in to view images. Log in or Register.]

can we PLEASE bring training back to VP?

[Aeaolena]

Originally Posted by captnamazing [You must be logged in to view images. Log in or Register.]

One of my favorite meals to share with a guest is a dinner of steak, baked potato, and steamed kale. The potato and the kale are easy. Just set the shit to bake and steam and open a bottle of wine so it can breathe while it cooks. The trick is making the steak right.

Take your steak out of the fridge an hour before you cook it. Put some salt on both sides so that it can absorb the moisture. This is best to do before you prepare your vegetables.

If you're like me, you don't have a grill, so you have to cook it in a pan on the range. I use a copper bottom frying pan without a non-stick surface. I turn the heat up on the range to maximum and allow the pan to pre-heat to a healthy amount. Turning back to the steak, pat it down with a paper towel to remove the moisture. Then rub in your select seasonings. I tend to be very simple - salt and pepper.

I tend to use a pad of butter, but that's debatable. Especially if the steak is fatty, there might be absolutely no need for any additional cooking fats. Put the steak into the extremely hot pan and let it sizzle and smoke for four minutes. Don't be afrad- it's supposed to do that! Flip it and give four minutes to the other side. Then remove the steak and let it cool for 5-10 minutes.

Damnit Filbus. I want steak now [You must be logged in to view images. Log in or Register.] And I can't have steak right now unless it's charred dead to hell and back. *shakes fist*

[Glenzig]

Originally Posted by captnamazing [You must be logged in to view images. Log in or Register.]

If you're like me, you don't have a grill, so you have to cook it in a pan on the range. I use a copper bottom frying pan without a non-stick surface. I turn the heat up on the range to maximum and allow the pan to pre-heat to a healthy amount. Turning back to the steak, pat it down with a paper towel to remove the moisture. Then rub in your select seasonings. I tend to be very simple - salt and pepper.

Cast iron my man. Gotta go cast iron.