PvPvM - Calling you out, as a member!

[Caidi]

I blame yong

Yong is slowly turning into you, have you noticed?

[Pang]

Yong is slowly turning into you, have you noticed?

You are scaring me!

well, I only want his stuff and his stats

[Caidi]

I am confused, you say you want to be chained but then you turn around and tell everyone chain me instead. Wow, are you going to run for president, because that was pretty clever.

Dear Sir or Madam,

Thank you for writing to disclose your inability to comprehend my post. Although it may be natural for you to believe that the world should revolve around you, you have incorrectly surmised that I would wish to deflect attention from me, to you. At no point in my remarks did I include the term "instead." There is enough love for everyone, you egocentric git.

Warmest Regards. <3

[Jakedeez]

Dear Sir or Madam,

Thank you for writing to disclose your inability to comprehend my post. Although it may be natural for you to believe that the world should revolve around you, you have incorrectly surmised that I would wish to deflect attention from me, to you. At no point in my remarks did I include the term "instead." There is enough love for everyone, you egocentric git.

Warmest Regards. <3

Yay! Funny fights!

[Xanofar]

Shoop-dee-whoop!

[Captain Ron]

I blame the spicy burritos.

[solkyro]

so where's my chaining

[Sindora]

so where's my chaining

I'm standing in front of your door, knocking. Wake up so I can come in

[hypatia]

Scorps healed up, that should tide you over for a while.

[Caidi]

I say we post 20 names of PvPvM members and the first 18 to post in this thread don't get chained. The last two who are left get chained for 24 hours straight.

1) Cohen
2) Spellfire
3) Caidi
4) Pritty Princess/Russian Tebow lover
5) Patrick D/Mayu
6) Sekhmet/Hypatia
7) Just another Jerk
8) Sindora/Bianca
9) Smokey
10) Flamming Poop
11) Mytch
12) Solkyro/Suggestion killer
13) Adam Ahman
14) Wouter
15) Shadow Elf
16) Recab
17) RiverRock
18) Whisky
19) BornThisWay
20) Gloomy Bear

GO!

----------

[Ninjah]

Spam Spammy McSpamSpam

And ummmmm Spam!

[boiler]

SPWAK! GO ***! Gotta Go back in Time! 1.21 Gigawatts! Run for it Marty!

[boiler]

And I wasn't in the list of 20. Scary Jake is scary

[Jakedeez]

And I wasn't in the list of 20. Scary Jake is scary

Ingredients
3 Muscovy duck breasts (about 1 1/2 pounds)
Kosher salt and freshly ground black pepper
Serving suggestion: Potato Rosti and Blueberry Green Peppercorn Chutney, recipes follow
Special equipment: heavy bottomed ovenproof skillet
Directions
Preheat the oven to 400 degrees F.

With a sharp knife score the fat of the duck breasts in a criss-cross pattern. Season the duck with salt and pepper. Warm a heavy bottomed ovenproof skillet over medium heat.

Place the duck breasts, fat side down, in the skillet to render off the fat, about 6 minutes. Reserve rendered duck fat. Turn the duck breasts over and sear for 1 minute. Turn the fat side down again and place the skillet into the oven to roast for 7 to 9 minutes, until breasts are medium rare. Let the duck breasts rest for 5 minutes then thinly slice.

Potato Rosti:
1 pound Yukon Gold potatoes
1/4 cup unsalted butter, melted
2 tablespoons chopped fresh rosemary
1 tablespoon kosher salt
1 tablespoon freshly ground black pepper
Duck fat, for frying
Special equipment: a 6-inch cast iron pan
Grate the potatoes and squeeze out excess liquid using your hands. Toss the potatoes with the melted butter, rosemary, salt, and pepper. Heat 1 tablespoon of duck fat in a 6-inch cast iron pan over medium-high heat. Press some of the potato mixture into the hot pan to make a 1/4-inch thick cake. Reduce the heat to medium and cook until the rosti is golden brown, about 5 minutes. Flip the rosti in the pan and add more duck fat. Continue cooking until golden and crisp. Place the finished rosti onto an unlined baking sheet and continue cooking the rest of the potato mixture. Reheat rosti in a 400 degree F oven for 10 minutes.

Blueberry Green Peppercorn Chutney:
2 cups brown sugar
1/4 cup raspberry vinegar
1/4 cup red wine vinegar
1/4 cup white wine vinegar
4 cups blueberries, fresh or frozen
1 cup minced onion
1/4 cup green peppercorns *
1 lemon, juiced
1 1/2 teaspoons grated fresh ginger
* Can be found at specialty food stores.
Combine the brown sugar, raspberry vinegar, red wine vinegar, and white wine vinegar in a medium pot. Place over medium-low heat and stir to dissolve the brown sugar. Simmer for 5 minutes.

Add the blueberries, onion, green peppercorns, lemon juice, and ginger. Reduce the heat to low and simmer for 45 minutes or until thickened, stirring occasionally to prevent scorching.

The chutney will keep for several weeks stored in the refrigerator in an airtight container.

Yield: 2 cups

OR OR OR OR OR....

Ham, pork, sugar, salt, water, potato starch & sodium nitrate.

[Walking Duck]

Ingredients
3 Muscovy duck breasts (about 1 1/2 pounds)
Kosher salt and freshly ground black pepper
Serving suggestion: Potato Rosti and Blueberry Green Peppercorn Chutney, recipes follow
Special equipment: heavy bottomed ovenproof skillet
Directions
Preheat the oven to 400 degrees F.

With a sharp knife score the fat of the duck breasts in a criss-cross pattern. Season the duck with salt and pepper. Warm a heavy bottomed ovenproof skillet over medium heat.

Place the duck breasts, fat side down, in the skillet to render off the fat, about 6 minutes. Reserve rendered duck fat. Turn the duck breasts over and sear for 1 minute. Turn the fat side down again and place the skillet into the oven to roast for 7 to 9 minutes, until breasts are medium rare. Let the duck breasts rest for 5 minutes then thinly slice.

Potato Rosti:
1 pound Yukon Gold potatoes
1/4 cup unsalted butter, melted
2 tablespoons chopped fresh rosemary
1 tablespoon kosher salt
1 tablespoon freshly ground black pepper
Duck fat, for frying
Special equipment: a 6-inch cast iron pan
Grate the potatoes and squeeze out excess liquid using your hands. Toss the potatoes with the melted butter, rosemary, salt, and pepper. Heat 1 tablespoon of duck fat in a 6-inch cast iron pan over medium-high heat. Press some of the potato mixture into the hot pan to make a 1/4-inch thick cake. Reduce the heat to medium and cook until the rosti is golden brown, about 5 minutes. Flip the rosti in the pan and add more duck fat. Continue cooking until golden and crisp. Place the finished rosti onto an unlined baking sheet and continue cooking the rest of the potato mixture. Reheat rosti in a 400 degree F oven for 10 minutes.

Blueberry Green Peppercorn Chutney:
2 cups brown sugar
1/4 cup raspberry vinegar
1/4 cup red wine vinegar
1/4 cup white wine vinegar
4 cups blueberries, fresh or frozen
1 cup minced onion
1/4 cup green peppercorns *
1 lemon, juiced
1 1/2 teaspoons grated fresh ginger
* Can be found at specialty food stores.
Combine the brown sugar, raspberry vinegar, red wine vinegar, and white wine vinegar in a medium pot. Place over medium-low heat and stir to dissolve the brown sugar. Simmer for 5 minutes.

Add the blueberries, onion, green peppercorns, lemon juice, and ginger. Reduce the heat to low and simmer for 45 minutes or until thickened, stirring occasionally to prevent scorching.

The chutney will keep for several weeks stored in the refrigerator in an airtight container.

Yield: 2 cups

OR OR OR OR OR....

Ham, pork, sugar, salt, water, potato starch & sodium nitrate.

You mention the word Duck Breasts again and you answer to The DUCK Jake!!!