peke
Joined: Jun 04, 2004
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 Posted:
Dec 09, 2006 - 18:16 |
 
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I liek DP
EDIT: Now it's ten pages too! |
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People who are organized are just too lazy to look for things. |
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chappy24
Joined: Sep 02, 2005
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| Posted:
Dec 09, 2006 - 18:42 |
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Love it foul ya hearts out |
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Zingr
Joined: Mar 14, 2004
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| Posted:
Dec 09, 2006 - 19:49 |
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| peke wrote: |
EDIT: Now it's ten pages too! |
Happy anniversary, Whining Thread ! |
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pythrr
Joined: Mar 07, 2006
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| Posted:
Dec 09, 2006 - 20:00 |
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Fouling rocks, end of story. How else do we continue our communal genocide of the sprite-ish hordes? Do we not all know that if we don;t keep their numbers down they will rebell (like all forms of artificial life), escape, then come back and nuke us all? Come on people, all hands to the task - foul, foul and foul again. |
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mymLaban
Joined: Apr 20, 2004
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| Posted:
Dec 09, 2006 - 22:04 |
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freak_in_a_frock
Joined: Aug 02, 2003
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| Posted:
Dec 09, 2006 - 22:46 |
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i think you missed out the 'h' there.
it should have been 'Whinners don't foul' |
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vanGorn
Joined: Feb 24, 2004
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| Posted:
Dec 09, 2006 - 22:52 |
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By the way. Is it a special matter in unranked Division?
Fools don't whine. Or is it Fools drink wine? I'm getting confused. |
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Gimme a pint of fungus beer!
Then we will climb the ladder.
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pragtyro
Joined: Aug 31, 2006
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| Posted:
Dec 09, 2006 - 23:36 |
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| freak_in_a_frock wrote: | i think you missed out the 'h' there.
it should have been 'Whinners don't foul' |
what's a Whinner? can you eat it? |
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freak_in_a_frock
Joined: Aug 02, 2003
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| Posted:
Dec 09, 2006 - 23:38 |
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Well you can eat a whinner, but it is frowned upon as 'canibalism' in most cultures. Actually it might only have the one 'n' in it, but like fouling threads...who cares? |
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vanGorn
Joined: Feb 24, 2004
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Dec 09, 2006 - 23:49 |
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Fouling threads or fouling threats - who cares, anyways? |
_________________
Gimme a pint of fungus beer!
Then we will climb the ladder.
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toonook
Joined: Sep 27, 2006
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| Posted:
Dec 10, 2006 - 00:59 |
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Faith no more cares a lot apparently |
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"Well...take out the blood and yer left with somethin' that holds salad" - Bob_Borc, SWL |
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lord_real
Joined: Aug 02, 2003
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| Posted:
Dec 10, 2006 - 01:10 |
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Are you still going on?
Well some more recepies and you will having a swedish christmas 
Lussebullar
Makes 2-3 wreaths or 36-42 buns, depending on size
Oven temperature: 200-225 °C (375F) for 15-20 minutes for wreaths 225-250 °C (400-425F) for 5-10 minutes for buns
(dl= decilitre) (ml= millilitre)
Saffron threads, 0.5 grams
1-1.5 decilitre = 1/2 cup sugar
500 (2 1/4 cups) millilitre milk
100-150 grammes (7 tablespoons) butter, melted
50 grammes of fresh yeast (1.8 ounces)
1/8 teaspoon salt
1 egg, beaten
1.2-1.4 litres (5 - 6 cups) wheat flour plus additional flour for kneading
Glaze:
1 egg
3 tablespoons milk= 50 ml
raisins for garnishing
With a mortar and pestle, rub saffron threads and one teaspoon of sugar together and set aside.
Heat the milk to lukewarm, about 37 °C (99 ° F), and add the melted butter along with the saffron-sugar mixture.
Crumble the yeast in a bowl and pour about 1/4 cup of the warm saffron milk on top and stir gently.
Sprinkle with 1 Tablespoon sugar and 1/8 teaspoon salt and let rest five minutes.
Add the remainder of the sugar, the milk, 3 cups of flour and the beaten egg and stir with a wooden spoon.
Sprinkle 1/4 cup of flour on top and knead dough in the bowl for several minutes, adding more flour if the dough is too sticky to handle.
Shape into a ball. Dust the top of the dough with flour, cover with a clean cloth and let rise in a warm, dry place until double in size, about 60 to 90 minutes
Turn dough out onto a floured board and knead for 5 to 10 minutes, adding flour as needed to keep the dough from sticking.
Divide the dough into small pieces and, using your hands, roll the dough bits into an S or other traditional Lucia shape.
Push raisins into dough as desired for decoration.
Place buns on a cookie sheet that has been buttered or covered in parchment paper.
Cover buns with a clean cloth and let rise again until double in size, about 30 minutes.
Preheat oven to 225 °C (425 °F).
Make the glaze by beating one egg with 3 Tablespoons milk. Brush the tops of the buns with the glaze just prior to baking.
Bake 5 to 10 minutes; cool on a rack. |
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Laviak
Joined: Jul 19, 2004
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| Posted:
Dec 10, 2006 - 02:09 |
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Here's a question for you -- what is the greatest foul you have ever seen?
I don't think I'll ever find the match report (it was along time ago), but the best one I've ever seen was a turn 16 foul on a treeman with no assists that resulted in a kill! That was all class .. i have a feeling the wood elf coach was "a little bit unhappy". The apoth had already been used.
*Laviak wipes away a tear --- fond memories |
_________________
We Fink Wer Orks
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Help save blood bowl, foul an elf today!. |
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pac
Joined: Oct 03, 2005
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| Posted:
Dec 10, 2006 - 02:57 |
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Why on earth did this thread make a comeback? Oh well, I'll just repeat this then (Undertones, Teenage Kicks):
| pac wrote: | "Oh, fouling dreams - so hard to beat
Every time she rolls for Sure Feet
Another Witch in my neighbourhood
Wish she was prone - she looks so good
I'm gonna foul yer, gonna foul yer right
And get fouling kicks right through the night!" |
(I was very proud at the time of the 'Sure Feet' rhyme.  ) |
_________________
Join us in building Blood Bowl Sixth Edition.
In other news, the Hittites are back. Join us in #fumbbl.hi |
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Shrap
Joined: Sep 18, 2006
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| Posted:
Dec 10, 2006 - 08:23 |
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| lord_real wrote: | You guys want recepies again?
Why didnt you just say so. There is no need to actually post about fouling to get recepies from me.
But since its christmus time i will share a nice recepie for Glögg. A traditional swedish christmus beverage.
Glögg!
4-ounces dried apples
3-ounces seedless raisins
3-ounces prunes
1-ounce dried orange peel (pommerance)
2-ounces almonds
1-ounce cardamom
1-ounce cloves
1-ounce cinnamon sticks
1 cup granulated sugar
2 bottles port
1 bottle claret or dry red wine
Brandy
Almonds, raisins and cloves (optional garnishes)
Day before, tie fruits, almonds and spices in cheesecloth; put in large pot. Add sugar, port and claret or dry red wine. Bring to boil; then simmer over medium heat until reduced to about 2 1/2 bottles. Pour into glass jar; cover; cool for 24 hours.
Next day, remove spice bag from wine.
Heat 1 part wine with 1 part brandy; do not boil.
Serve in punch glasses. If desired, garnish each serving with a couple of almonds, raisins and cloves. |
Hey that sounds really yummy!!!
I'm gonna get my roomie to make us up some.
(bump) |
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