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... Ya know, I really would do it, too. Send you some. I like to feed people.

Sharp white cheddar. I've had it so before.

I've not only viewed everything in that thread, I've saved most of it to my hard drive.

I believe Mistress Freeky should contact me about "Zentastic videos" one day, if she is feeling exceptionally brave.

I'll remember to take you up on that.

If there's anything I am, I'm game for nearly anything if I'm feeling brave.
Just how long that condition REMAINS is subject to what I get exposed to.

"I like my women the way I like my coffee ..."

...as a general experiment to see if I like it at all.

Yummies! SOO good to eat when you get teeth pulled...


Ingerdients:
2 1/2 - 3 pounds tomatoes
1 or 2 onions, whatever kind you like
8 cloves garlic
2 lbs carrots
oil
1 quart chicken stock
1/2 cup cream
Salt, pepper

Preheat oven to 375.
Quarter tomatoes, remove center parts and seeds. Peel and slice onion. Peel and dice carrots into small pieces, though if you have baby carrots, just use a meat tenderizer to smash them. Put vegetables into a large glass pan and add oil, making sure that everthing is coated. Salt and pepper it if you like. Put into oven and roast for 30 - 45 minutes, or until onions and tomatoes are carmelized.


Remove vegetables from oven and put them in the pot. Boil until it reduces by a third. Blender-fie, and let simmer for 20 more minutes, adding cream to tone down the spicy if needed. Enjoy thoroughly.

WHEN MAKING CHICKEN STOCK FOR THIS:

Use

1 whole fryer chicken
2 New Mexico chiles, roasted a few seconds over an open flame, de-stemmed and seeds removed
Hunk of fresh ginger
Black Pepper (lots)
White Pepper (lots)
Turmeric (1 TBSP)
1 orange, cut in half
1 1/2 garlic bulbs
Salt


Stick all that stuff in a pot and boil it up. Do whatever you like with the chicken when you're done. Shoot, put it in the soup!

I like to eat tomatoes and ketchup. And chips and ketchoney. Deliciousness.

Hokay, So this is my first day here, right, and I'm looking through old threads and whatnot, clicking links that I really shouldn't what with my fragile, naiive mindset and all, and I click on this one one....

http://www.encyclopediadramatica.com/Offended    <------------NSFW
This one in fact. And so horrified was I that I came out of lurker mode to post about something possibly years old and pages upon pages back.

And now I can only think about the zombies. Yes, zombies.

I feel absolutely ridiculous, cuz I can't even walk down a semi-darkened hall without going "Hogosh, zombies are there???" I stood in the doorway of my bedroom fully five minutes to try and figure out why, with all the lights off, IT WAS SO DARK in one area of my bedroom. And I keep looking over my shoulder trying to catch the damn things sneaking up on me. The only thing that might walk out of thereright now is my cat, and I bet if he did, I'd jump out of my skin. I'm so distracted that I can't even type right, I have to keep going back and fixing stuff.


I just want to go to bed, and I can't even do that now. Curse you zombies. And curse you, me.

Yay! *dance*

[1 tsp almond extract1 tsp vanilla extract]

Yummy deliciousness.
(Edited for perfection.)
Beforehand, make sure applejack (find it at your local liquor store in the brandy section), butter and shortening are very cold.
All crust ingredients are cold.
Crust -
2 3/4 all purpose flour
1 1/2 sticks of butter (6 ounces or 3/4 cup)
1 tsp salt
3 TBSP sugar 1/2 cup sugar
1/2 cup of applejack minimum (substitute other liquid of choice) enough apple cider/juice (I used cider) to make it feel all velvety after you've finished adding the liquid.
2 ounces vegetable shortening
1 tsp almond extract
1 tsp vanilla extract

Filling -
3 to 3 1/2 pounds apples (Galas, braeburn, and fuji.)
3 TBSP flour
2 TBSP apple jelly
1 TBSP apple cider or juice
Sugar
Clear vanilla extract (not clear, but non--imitation works fine too)
Almond extract
Orange extract

To make dough -
Mix together flour, salt, and sugar in a large bowl. Cut into small pieces the sticks of butter, mixing into the flour with a large fork as you go. Mashing it in there works pretty good to get it more broken up. Add applejack cider or juice a tablespoon or two at a time, until texture is soft and holds together well and has a velvety consistency but not very sticky. Divide into two halves, shape into discs, wrap in plastic wrap and stick in the fridge at least an hour.

Note: The smaller you cut the butter chunks, the less stirring you have to do. It wouldn't hurt to have some of the butter be room temp, either.

Note: Apple juice/apple and orange koolaid type stuff works pretty good too as the liquid. The amount of liquid should be less than what I used, according to how damp a climate you live in.

To make the filling -
Peel core and slice apples. The smaller the slices the better. Coat each whole apple equivalent of slices  in 1/2 a tablespoon of sugar. Add to this a small amount of almond, vanilla, or orange extract, just enough to make all of the sugar damp but not enough to make it half-liquidy, about 1/4 teaspoon. Put apple slices in large colander over larger pot, put in refridgerator for  90 minutes Overnight. Take apples out, stir so that the apples on top get rotated with the ones underneath, and put them back in the fridge for another 90 minutes.  Take apples and put them in a large bowl, saving liquid in pot. mix into apple slices the flour, jelly, and cider or juice.


To assemble the pie -
Grease a pan (9 1/2" x 2" round, 8" x 8" x 2" square). Flour a clean counter top or large piece of parchment or wax paper. Take one disc of dough out, roll it until it is the thickness of 10 sheets of printer paper. Put dough in pan. Take apples and put down one layer of apples.  In center of pan put a pie bird or an aluminum foil cone. put remaning apples in, building a mound around the cone. Pour any liquid left over in the bowl the apples were in over the apples in the pie crust.


Take liquid in pot and set it to boil, but don't overboil it. While this is happening, rollout the second disc of dough. Cut out a hole in the center or lay strips around the aluminum foil cone. Press edges together. Brush reduced apple goop over top of crust. Preheat oven to 425 (you can do this while putting the filling in the crust), putting the pie back in the fridge if necessary. Put pie on floor of oven for twenty mintues to cook the bottom. Move to lowest rack position for another thirty minutes. Let cool for 4 hours before enjoying.

DO NOT put the pie on your oven's heating element if it has one. Obviously.
I hope it works out for you, if you use my recipe.