by Max Barry

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Bar and barrister tender

Well here we are got free drinks for everyone nobodey steals the stash to night as its all free

Bar and barrister tender wrote:Well here we are got free drinks for everyone nobodey steals the stash to night as its all free

Scotch, atleast since 1975 and a traditional english type. Served with a perfecto cigar, German manufacturer.

Bar and barrister tender

Here u go *passes the scotch and cigar*

Bar and barrister tender wrote:Here u go *passes the scotch and cigar*

Excellent. *lights his cigar whilst taking small sips from his scotch*
When our final day here is announced I'll have a sparkling champagne from France produced in 1974. Or a redbull vodka, stirred with a pinch of orange juice.

A dark beer from Spain would be mainstream though.

A goblet of NewCastle Werewolf and the blood of orphans for me

Let's have some fun, like do this for example http://9gag.com/gag/aQq27Gr

Bar and barrister tender

*quickly makes all drinks and orders the final day champagne* Ok here we go and our final day is within sight so got the stuff on order but drink while we can here and relax as its a rough journey

Sierra Lyricalia wrote:Found this when I decided to actually try to look for something on it:

http://vegweb.com/recipes/mock-peking-duck

In a nutshell, they just say to deep-fry slices of tofu that you've made extra thin by laying it between two cutting boards, pressing down with all your weight for a few seconds, and leaving it to sit there between them for fifteen minutes. Apparently some Asian markets also sell wheat-gluten based mock duck in a can; for the flavor I guess I'd use that instead of just straight-up tofu, but it's obviously a personal preference thing (and I've never had that). Adding mushrooms would also give you something a little closer to that deep ultra-savory flavor that the animal duck has.

Hmm that's a good idea.

I think compressed mushrooms should make the dish very good. I wonder what type would be best for mock duck?

I've actually had the mock duck that is often sold in Asian supermarkets. I don't especially like it but I suspect if it was prepared correctly it could be really good.

Duck-Boss, I voted in your poll but that does not imply consent to be governed (or bossed).

Natapoc wrote:Duck-Boss, I voted in your poll but that does not imply consent to be governed (or bossed).

lol, he thinks his opinions matter

...I noticed "land mines, punji sticks, and Molotov cocktails" wasn't an option, so, I did not respond as it's ultimately therefore a pointless question.

Sierra Lyricalia wrote:...I noticed "land mines, punji sticks, and Molotov cocktails" wasn't an option, so, I did not respond as it's ultimately therefore a pointless question.

Someone said something about free drinks earlier. Perhaps they have one of the many fine beverages that can be made into a Molotov?

United equestria republic

Are there any WA members interested in a raid if so TG me

Bar and barrister tender

I can make any drink people want or I wouldnt be doing my job.

It looks like the raiders win on furniture restoration sales.

page=UN_view_proposal/id=yoriz_1393952394
Status: Quorum Reached: In Queue!

1st oreos legion

-_- Damn uppity natives. ALL HAIL RAIDERON!

Well, I guess there's no other rational response to this WA bill other than torching this bitch and burning it to the ground. LET THE NATIVE BANNING BEGIN

Face it, the Anarchists have lost. It was your fault for not having a founder, the Black Riders just followed the rules of nature.

McManniaa wrote:Well, I guess there's no other rational response to this WA bill other than torching this bitch and burning it to the ground. LET THE NATIVE BANNING BEGIN

K, the directors are gonna be pissed if we don't destroy the region immediately tonight. BARBARIANS, PILLAGE THIS VILLAGE!!!

CASSOULET AU CANARD (White Bean & Duck Casserole)

SERVES 8-10

Ingredients

1 lb. dried white beans, such as tarbais, Great Northern, or cannellini, soaked overnight and drained
4 oz. slab bacon, cut into 4 pieces
2 tsp. whole black peppercorns
1 tsp. whole cloves
8 sprigs thyme
6 sprigs parsley
2 bay leaves
Cheesecloth, for herbs
2 boneless skin-on duck breasts, skin scored in a crosshatch pattern
½ lb. duck sausage
2 duck legs, drumsticks and thighs separated
Kosher salt and freshly ground black pepper, to taste
10 cloves garlic, peeled and smashed
2 large yellow onions, thinly sliced
2 cups duck or chicken stock
2 legs duck confit, homemade or store-bought, skin and bones discarded and meat shredded
1 (28-oz.) can whole peeled tomatoes in purée, crushed by hand
3 tbsp. duck fat
1 cup fresh bread crumbs
Country bread, for serving

Instructions
1. Boil beans, bacon, and 12 cups water in a 6-qt. saucepan. Place peppercorns, cloves, thyme, parsley, and bay leaves on a piece of cheesecloth; tie into a tight package and add to pan. Reduce heat to medium-low; cook, covered slightly, until beans are tender, about 1½ hours. Discard spices and transfer beans and cooking liquid to a bowl. Cover with plastic wrap; set aside.

2. Season duck breasts with salt. Wipe pan dry and place breasts skin side down in pan; heat over medium-high heat. Cook, without flipping, until fat is rendered and skin is crisp, 5–6 minutes. Transfer to a cutting board; set aside. Cook sausage, flipping once, until browned, 3–4 minutes. Transfer to a cutting board and slice ½" thick on an angle; set aside. Season drumsticks and thighs with salt and pepper; working in batches, cook, turning as needed, until fat is rendered and duck is browned, 5–7 minutes. Transfer to a plate; set aside. Add garlic and onions to pan; cook, stirring occasionally, until golden, about 15 minutes. Return sausage, drumsticks, and thighs to pan and add stock, confit, tomatoes, salt, and pepper; bring to a boil. Reduce heat to medium and cook until duck is tender, 1–1½ hours. Using a slotted spoon, transfer sausage, drumsticks, thighs, and confit to a bowl; reserve broth.

3. Assemble the cassoulet: Heat oven to 375°. Rub an 8-qt. Dutch oven with 2 tbsp. duck fat. Using a slotted spoon, transfer ⅓ beans to the pot. Add half the sausage, drumsticks, thighs, and confit. Add another ⅓ beans, then the remaining sausage, drumsticks, thighs, and confit. Top with remaining beans and pour 1 cup reserved broth over the top. Slice duck breasts ¼" thick on an angle and arrange over the top. Melt remaining duck fat in a 1-qt. saucepan; stir in bread crumbs, salt, and pepper. Sprinkle bread crumb mixture over top of the dish and place in oven; bake until cassoulet is bubbling, about 40 minutes. Increase heat to 450°; cook until bread crumbs are browned, 3–5 minutes. Let cassoulet sit 10 minutes; serve with bread.

YoriZ wrote:page=UN_view_proposal/id=yoriz_1393952394
Status: Quorum Reached: In Queue!

Congratulations.

Vronsa wrote:Face it, the Anarchists have lost. It was your fault for not having a founder, the Black Riders just followed the rules of nature.

We lost the competition to see who had the most thriving furniture restoration based economies. Exactly what rule of "nature" is the black riders following in an online nation simulation game?

McManniaa wrote:Well, I guess there's no other rational response to this WA bill other than torching this bitch and burning it to the ground. LET THE NATIVE BANNING BEGIN

Information does not burn.

The only way you could conceivably burn this region would be by setting the physical data centers that are hosting nationstates on fire.

Bar and barrister tender

Lol they lost aload of data some years back as it happens but they are more careful now and to be fair we should toast the natives to future success outside this region as we will get it locked,

1st oreos legion

So why aren't we banning everyone who isn't a Rider and destroying the region?

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