Conquer Club

tkr4lf wrote:

mrswdk wrote:Kurdistan is even more landlocked than Turkey. Turkey actually has quite a bit of coastline, but Kurdistan has none.

Yeah, I was joking. I figured you were too about Turkey. Turkey isn't and never has been landlocked. Most of their border is coastline. Istanbul's a pretty major port I think...

Istanbul is in Hungary though.

DoomYoshi wrote:

tkr4lf wrote:

mrswdk wrote:Kurdistan is even more landlocked than Turkey. Turkey actually has quite a bit of coastline, but Kurdistan has none.

Yeah, I was joking. I figured you were too about Turkey. Turkey isn't and never has been landlocked. Most of their border is coastline. Istanbul's a pretty major port I think...

Istanbul is in Hungary though.

I hear they're talking about moving it to Lake Havasu, however.

Not sure how old this map is, considering the Crimea is still shown as being part of Ukraine, but I don't remember hearing anything about Turkey losing large amounts of territory anytime recently.

tkr4lf wrote:Not sure how old this map is, considering the Crimea is still shown as being part of Ukraine, but I don't remember hearing anything about Turkey losing large amounts of territory anytime recently.

Oh, you're still on about the Turkey thing. I thought you were presenting the map as source material for pretentious names. Paris, Zhytomyr, and the most pretentious name of all, Ljubljana.

I think the Black Sea was renamed the Afro-American Sea.

speaking of Turkey, do you have a turkey recipe jonesy?

I love turkey. These days it's not usually worth cooking a whole one, but I used to love to do that. Hints for roasting a turkey - don't stuff it, but DO put a half an onion in the cavity along with half an orange. Also put some onion in the neck bit. Don't eat the onion after, but do use it in a stock. Put a big metal spoon in the cavity, with part of the handle outside, to conduct heat in and cook quicker.Spread butter under the skin, together with slices of the orange.Put foil on the legs cos they cook quickest. Layer fatty bacon (In the US of course all bacon is fatty) on the top, platted. DO eat this after.
I like to roast it for longer than most cookbooks tell you to, at a slightly lower temperature. This way it doesn't dry out.

One thing I haven't done for a long while is a tandoori-style turkey. Take all the skin off the main body and slather it in tandoori spices mixed into yoghurt.

Dukasaur wrote:

tkr4lf wrote:Not sure how old this map is, considering the Crimea is still shown as being part of Ukraine, but I don't remember hearing anything about Turkey losing large amounts of territory anytime recently.

Oh, you're still on about the Turkey thing. I thought you were presenting the map as source material for pretentious names. Paris, Zhytomyr, and the most pretentious name of all, Ljubljana.

I feel like Vilnius is more pretentious than Ljubljana.


Also, it hurts my mouth to try to pronounce Ljubljana. Is the J pronounced like a Y, like in German? Lyublyana? Hmm, maybe it is more pretentious.

jonesthecurl wrote:I love turkey. These days it's not usually worth cooking a whole one, but I used to love to do that. Hints for roasting a turkey - don't stuff it, but DO put a half an onion in the cavity along with half an orange. Also put some onion in the neck bit. Don't eat the onion after, but do use it in a stock. Put a big metal spoon in the cavity, with part of the handle outside, to conduct heat in and cook quicker.Spread butter under the skin, together with slices of the orange.Put foil on the legs cos they cook quickest. Layer fatty bacon (In the US of course all bacon is fatty) on the top, platted. DO eat this after.
I like to roast it for longer than most cookbooks tell you to, at a slightly lower temperature. This way it doesn't dry out.

One thing I haven't done for a long while is a tandoori-style turkey. Take all the skin off the main body and slather it in tandoori spices mixed into yoghurt.

Y'all ever tried drunken turkey/chicken? Basically just prepare it however you want to(spices/rubs/whatnot), but you stick a full can of beer in the bird's ass upside down so all the beer fills up the cavity and bake it that way, can in ass and everything. Remove the can once it's done baking and enjoy. Makes the bird very, very moist and gives a good flavor to it as well, depending on type of beer used of course. My brother makes that sometimes, it's always a hit.

Your ideas there sound great Jones. Were you a cook in a previous life?

This pan works great in the oven and my 11 year old son has used it.

If you ever see this https://www.amazon.com/Rub-Your-Chicken ... B01B02EOAI buy it.

It's the best spice mix rub for chicken I have found!

jonesthecurl wrote:I love turkey. These days it's not usually worth cooking a whole one, but I used to love to do that. Hints for roasting a turkey - don't stuff it, but DO put a half an onion in the cavity along with half an orange. Also put some onion in the neck bit. Don't eat the onion after, but do use it in a stock. Put a big metal spoon in the cavity, with part of the handle outside, to conduct heat in and cook quicker.Spread butter under the skin, together with slices of the orange.Put foil on the legs cos they cook quickest. Layer fatty bacon (In the US of course all bacon is fatty) on the top, platted. DO eat this after.
I like to roast it for longer than most cookbooks tell you to, at a slightly lower temperature. This way it doesn't dry out.

One thing I haven't done for a long while is a tandoori-style turkey. Take all the skin off the main body and slather it in tandoori spices mixed into yoghurt.

A lot of tricks.. i will try them, I particularly liked the idea of not stuffing it, I always feel i should be stuffing it and I feel bad.

I'm curious, you never mentioned injecting the turkey.. is something that's not that necessary?

DoomYoshi wrote:You should replace Augustus with Augustin.

Go f*ck a sheep!

Also, caspian... seriously? Never heard that one but it's wildly bad.

Sounds like you pretend you could find kaviar in your son's butthole.

betiko wrote:

DoomYoshi wrote:You should replace Augustus with Augustin.

Go f*ck a sheep!

Also, caspian... seriously? Never heard that one but it's wildly bad.

Sounds like you pretend you could find kaviar in your son's butthole.

What do they call the Caspian Sea in Europe?

Caspio

nietzsche wrote:Caspio

Correct. That's the metric spelling of Caspian.

nietzsche wrote:Caspio

That sounds like a pretentious name for a supermarket perfume.

Or like Fabio's gayer brother.

betiko wrote:

nietzsche wrote:Caspio

That sounds like a pretentious name for a supermarket perfume.

that's actually how it's called in spanish, you fake spanish.

nietzsche wrote:

betiko wrote:

nietzsche wrote:Caspio

That sounds like a pretentious name for a supermarket perfume.

that's actually how it's called in spanish, you fake spanish.

You mean in mexican, never heard that name on my side of the pond

Sixtus Dominic Boniface Christopher Rees-Mogg is the sixth child of British Conservative MP Jacob Rees-Mogg. It's as if his parents wanted him to be bullied. Hell, I feel guilty right now.

Hopefully he'll go by "Chris".