Zell Wolf GWF Wolf - Zell's Version3 Night2/Day2

[TD]

900

It's what I wanted +0.

 

[Killface!]

What happens to you when you're dead anyways and how does your interaction with them work then?

I mean, if I’m dead, I just talk to people.

But if I don’t wake up, then how can I relay all the messages of them making fun of us?

 

[TD]

GUYS. I think I have a problem I actually can't stop myself.

 

[TD]

I mean, if I’m dead, I just talk to people.

But if I don’t wake up, then how can I relay all the messages of them making fun of us?

Oh I was talking on a more philosophical level.

 

[Killface!]

Oh I was talking on a more philosophical level.

That’s too deep of a topic for me for how late it is.

 

[TD]

 

[VashTheStampede]

 

[TD]

38

 

[A Maybe Baker]

Zell is online according to the main page of the forums. He's just messing with us now.

 

[VashTheStampede]

 

[TD]

 

[VashTheStampede]

 

[A Maybe Baker]

Lol now it says he's not online.

 

[VashTheStampede]

 

[TD]

 

[TD]

TO BE CONTINUED..

 

[A Maybe Baker]

 

[VashTheStampede]

Ok I'm going to bed

(So I'll still be checking for updates every couple minutes for the next hour)

 

[A Maybe Baker]

Catch you all on the flip side. Hopefully we're not all dead from a big boom fire.

 

[Ants!]

Thank gawd

 

[TD]

Wait should we have waited for Kat?

I just realized the no skip vote

 

[Holly]

Can we get to 950 before Zell closes this?

 

[TD]

CAN WE?
Obviously.

... but SHOULD WE?

 

[canadaguy]

 

[TD]

Cause I'm kind of dying to know about your Mac N Cheese (and that's actually not about the game). It's in my top 3 foods.

 

[canadaguy]

Mine?

 

[Holly]

Cause I'm kind of dying to know about your Mac N Cheese (and that's actually not about the game). It's in my top 3 foods.

I made it from scratch, no blue box tonight!

Make a roux
Add milk and heavy cream slowly so that it doesn't break
Add cheese
Add cooked macaroni

*chef's kiss*

 

[TD]

 

[canadaguy]

Yeah well wait to you hear about mine

 

[TD]

Yeah well wait to you hear about mine

 

[Holly]

For the cheeses, a mix of medium to sharp cheddar and mozzarella work best. You don't want extra sharp because it doesn't melt so well. Mozzarella is because it's melty and a mild cheese that won't compete with the cheddar. Mild cheddar doesn't have a strong enough flavor.

 

[Holly]

You can get fancier and use gouda and others, but cheddar and mozzarella are really common and often very cheap.

 

[TD]

This is ACTUALLY great to know.
I'm actually taking notes.

 

[Holly]

Also: buy a block of cheese and shred it yourself. Preshredded cheese has cellulose powder added to prevent caking, but it also affects its meltiness. Shredded block cheese melts much better. I have the shredder attachment for my mixer to make it easy.

 

[canadaguy]

You can get fancier and use gouda and others, but cheddar and mozzarella are really common and often very cheap.

I always consider Gouda as cheddar cheese with a fancy hat on

 

[TD]

Also: buy a block of cheese and shred it yourself. Preshredded cheese has cellulose powder added to prevent caking, but it also affects its meltiness. Shredded block cheese melts much better. I have the shredder attachment for my mixer to make it easy.

omg I always wondered why I had so many issues with pre-shredded cheese and now I know.

 

[Holly]

omg I always wondered why I had so many issues with pre-shredded cheese and now I know.

Same for Parmesan. Also a block of Parmesan - even the fake stuff - lasts a really long time. Just works so much better for cooking. Use shreds for tacos.

 

[canadaguy]

One time I had to go on a special elimination diet and couldn't have dairy (along with pretty much everything else).

I tried to make a pizza with vegan "cheese" and it was an abomination.

 

[Holly]

I watched my dad shake some grated Parmesan (the kind in the green jar) on potatoes to make parmesan potato bites and died a bit inside.

 

[Holly]

One time I had to go on a special elimination diet and couldn't have dairy (along with pretty much everything else).

I tried to make a pizza with vegan "cheese" and it was an abomination.

Sounds like FODMAP to me. Miserable experience.

 

[Holly]

Another key piece of advice, and what I'd like written on my headstone when/if I die in this town:

ALWAYS SALT YOUR PASTA WATER

 

[Benzine]

I always put salt in all my water. Even the holy water, when I get a go.

 

[TD]

Another key piece of advice, and what I'd like written on my headstone when/if I die in this town:

ALWAYS SALT YOUR PASTA WATER

Okay question that I always get conflicting answers why.

Salt pre or post boil?

 

[canadaguy]

Sounds like FODMAP to me. Miserable experience.

No dairy.
No eggs.
No wheat.
No fish.
No shellfish.
No soy. (and believe me when I say this is in EVERYTHING)
No peanuts.
No treenuts.


Eggs are my trigger. It sucks going out for breakfast with people. But at least I can eat ice cream still

 

[Holly]

Okay question that I always get conflicting answers why.

Salt pre or post boil?

I add it to already boiling water because salty water has a slightly higher boiling point.

 

[canadaguy]

Okay question that I always get conflicting answers why.

Salt pre or post boil?

As a chemist I'd say pre

 

[Local Hero]

Also: buy a block of cheese and shred it yourself. Preshredded cheese has cellulose powder added to prevent caking, but it also affects its meltiness. Shredded block cheese melts much better. I have the shredder attachment for my mixer to make it easy.

It's bones

 

[TD]

So I have a confession.

When I said gimme 90, it was actually the number of posts we needed to outpost Day 1.

Then we hit 890, Holly asked if that's good and I couldn't be like no.

But then everyone delivered on what I wanted anyhow and somehow this makes me happy.

 

[Holly]

So I have a confession.

When I said gimme 90, it was actually the number of posts we needed to outpost Day 1.

Then we hit 890, Holly asked if that's good and I couldn't be like no.

But then everyone delivered on what I wanted anyhow and somehow this makes me happy.

Reply to this and we'll hit 950.

 

[Local Hero]

I add it to already boiling water because salty water has a slightly higher boiling point.

As a chemist I'd say pre

Adam Regusia did a video on this. You need like a pound of salt to make any discernable difference in the boiling speed of the water. Add salt for the taste, as it permeates the pasta. Might as well do it at the beginning, but makes no difference in the boiling point