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Post by Ecl1pse on Jun 18, 2006 15:02:53 GMT -5
ive heard that wtf was going to come back to rtcw? is this true?
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shoot
Ex-Members
M4st3r S!g 1337
I WAS RELOADING!
Posts: 1,089
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Post by shoot on Jun 18, 2006 17:53:27 GMT -5
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Post by Flash on Jun 18, 2006 19:01:59 GMT -5
no
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Tori
Ex-Members
Silly!! WtF Pink member
Posts: 143
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Post by Tori on Jun 19, 2006 1:46:15 GMT -5
Well Flash you replay .. whats the word.. ah f**k nevermind i forgot.
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Post by azn on Jun 19, 2006 13:14:15 GMT -5
Aw....
T_T
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shoot
Ex-Members
M4st3r S!g 1337
I WAS RELOADING!
Posts: 1,089
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Post by shoot on Jun 19, 2006 19:49:10 GMT -5
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Post by xero on Jun 21, 2006 11:51:00 GMT -5
ummm? not to my knowledge... who started this clan again?
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Post by xero on Jun 21, 2006 15:06:32 GMT -5
not to my knowledge....
clan has been disbanded, will be disbanded, and there hasnt been talk between flash or I since may.
soooo yeah
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Post by trigun on Jun 21, 2006 18:16:49 GMT -5
Too bad
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viper
Post Sleeper
True 1337
Posts: 32
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Post by viper on Jun 22, 2006 0:08:44 GMT -5
Its gonna be a coup de etat. When we least expect it Flash and Xero gonna restart WtF and finish what they started ;D Quesadilla's recipe Large flour tortillas Grated cheese - either mild or sharp cheddar, or Monterey Jack Olive oil or grapeseed oil Optional: Sliced mushrooms Green onions Black olives, sliced Fresh tomatoes, diced Chicken pieces Avocado Lettuce Apple cider vinegar Salt Heat a large cast iron frying pan to medium high heat. Add a small amount of oil, about a teasthingy and spread around the bottom of the pan with a spatula (you could use butter as well). Take one large flour tortilla and place it in the pan. Flip the tortilla over a few times, 10 seconds between flips. When pockets of air begin to form within the tortilla, take a handful of grated cheese, sprinkle over the top of the tortilla, making sure that the cheese does not land on the pan itself. Add whatever additional ingredients you choose - green onion, sliced mushrooms, olives, tomatoes, etc. If you would like your quesadilla to be a chicken quesadilla, add some diced cooked chicken. Take care not to layer on the ingredients to thickly - this is a quesadilla, not a quiche. Reduce the heat to low and cover the pan. The cast iron pan should be hot enough by now to have plenty of residual heat to melt the cheese and brown the tortilla. If the quesadilla begins to smoke too much, remove from the heat. After a minute, check to see if the cheese is melted. If not, return the cover and keep checking every minute until the cheese is melted. When the cheese is sufficiently melted, use a spatula to lift up one side of the quesadilla and flip over the other side, as if you were making an omelette. The tortilla should by now be browned slightly. If it is not browned, turn the heat up to high and flip the quesadilla over every 10 seconds or so until it gets browned. Remove from pan and cut into wedges. To make the lettuce to accompany the quesadilla, thinly slice some iceberg lettuce. Sprinkle some cider vinegar on it and some salt. Serve with the lettuce, salsa, sour cream, and guacamole.** **Note Viper is not posting his homemade beaner cuisine. He is stealing them from other sites. Link to Vipers Restraunt Taste the New Mexican Flavor!
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Tori
Ex-Members
Silly!! WtF Pink member
Posts: 143
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Post by Tori on Jun 22, 2006 0:15:35 GMT -5
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Post by Flash on Jun 22, 2006 2:40:43 GMT -5
wtf? xero ive been working schooling sory bud no time for anything
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Post by xero on Jun 22, 2006 16:13:29 GMT -5
jawhol flash and what the f00k viper!?!?! lol silly mexican! you should open up a wolf inspired german-mexican restaurant p.s. get shoot to help you with it
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Tori
Ex-Members
Silly!! WtF Pink member
Posts: 143
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Post by Tori on Jun 22, 2006 16:29:02 GMT -5
Italian food is better
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viper
Post Sleeper
True 1337
Posts: 32
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Post by viper on Jun 22, 2006 19:20:38 GMT -5
Actually I dont really eat to much Mexican food, I just like to post some random stuff :lol: Where I live we have more Asian restraunts then Mexican Italian is good ;D Chicken Piccata 4 Boneless, Skinless Chicken Breasts 1/2 Cup Flour Salt & Pepper 3 Tablesthingys Olive Oil 2 Tablesthingys Butter For The Sauce: 4 Tablesthingys Butter, Room Temperature 1-2 Tablesthingys All-Purpose Flour 1/3 Cup Dry White Wine 1/4 Cup Fresh Lemon Juice 1/4 Cup Canned Low-salt Chicken Broth 3-4 Tablesthingys Drained Capers 1/4 Cup Chopped Fresh Parsley Salt & Pepper To prepare the sauce, in a small pot, add the wine, broth, and lemon juice. Heat until bubbling. Reduce the heat until simmering, mix the flour into the 4 tablesthingys of butter, and using a whisk, begin to add this mixture into the hot liquid, stirring constantly. Once thickened remove from the heat and add the capers and parsley. Season with salt and pepper as needed. Keep Warm. Season the flour with salt and pepper, and slice the chicken breasts into 4 to 5 slices, using a sharp knife and cutting diagonally to create thin slices of meat. Dredge the chicken slices in the seasoned flour. Heat the oil and butter in a heavy frying pan, and add some of the chicken pieces to the pan, and cook in batches. Cook for 2 to 3 minutes on each side over medium heat, until the chicken is lightly browned and cooked through. Return all of the cooked chicken to the frying pan, and pour the prepared sauce over the chicken. Mix lightly to coat, and serve.
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