The Altera Centauri collection has been brought up to date by Darsnan. It comprises every decent scenario he's been able to find anywhere on the web, going back over 20 years.
25 themes/skins/styles are now available to members. Check the select drop-down at the bottom-left of each page.
Call To Power 2 Cradle 3+ mod in progress: https://apolyton.net/forum/other-games/call-to-power-2/ctp2-creation/9437883-making-cradle-3-fully-compatible-with-the-apolyton-edition
I will never understand why some people on Apolyton find you so clever. You're predictable, mundane, and a google-whore and the most observant of us all know this. Your battles of "wits" rely on obscurity and whenever you fail to find something sufficiently obscure, like this, you just act like a 5 year old. Congratulations, molly.
The new food craze of the Atkins diet: the pork rind
"Perhaps a new spirit is rising among us. If it is, let us trace its movements and pray that our own inner being may be sensitive to its guidance, for we are deeply in need of a new way beyond the darkness that seems so close around us." --MLK Jr.
Haggis is OK, but it should be acompanied by
Tatties and Neeps, and served correctly:
To Serve Haggis: Remove the haggis from the pan and cut it open with scissors or a knife. Serve the Haggis accompanied with Tatties and Neeps or Orkney Clapshot and your choice of greens. Drizzle a little of whisky over each serving of haggis (optional). Serve.
Actually, I think I've only had haggis on Burns' Night (Jan 25) on which occasion a lot of whisky is consumed.
Nah it's the best tasting pate, and I doubt other brands have any better (or worse for that matter) ingredients..
Haven't tasted surstrumming, but if it's anything like sursild (pickled herring) it's delicious!
Heres an example of a better pate,
"Giovanni's Goose Pate with Port Wine, 2 3/4 oz.
Ingredients Goose Broth, Goose, Farina, Reconstituted Dehydrated Onions, Carrots, Butter, Celery, Eggs, Port Wine, Salt & Spices."
Notice, no pigs, cows or other farmyard quadrupeds are involved in its making.
For those who dont know here's surstromming
"One type– surstromming or sour Baltic herring–survives in Sweden. Surely this has to be one of the world's strangest dishes and a potent expression of the saying that one man's meat is another man's poison.
Caught in the months of May and June, processors immerse the fish for a day in brine and then decapitate and clean it. Next they stack it in barrels, trundling it out into the summer sun and left there for 24 hours to get the fermenting process started. An inch or two of space is left at the top of each barrel so that any gas formed during the fermentation can accumulate with out causing an explosion.
Put into a cool storage room, the herring ferment at a slower rate. As they do, their aroma grows progressively stronger, and only the most acute nose can determine the precise point at which they are ready for canning.
Among those who like surstromming best, and its fans are many, there's the belief that the contents of a can left for a year at a temperature of 68̊ F. actually improve; the can will have begun to swell, and at its puffiest must be opened gingerly, like a bottle of champagne.
Swedes eat ripe surstromming with paper-thin hard bread and boiled potatoes, usually an almond-shaped variety that comes from the north. It has a sharp, cutting taste. Sometimes, they drink milk with it, but beer and aquavit more often accompany the dish. Some Swedes down it without a second thought to its smell; others, in order to partake of it at all, first have to rinse it in purifying soda water.
Sales of surstromming are on the increase in Sweden, but its future as an export item is, predictably, dim. Although 800 cans of it used to be exported annually to Hollywood when a Swedish movie colony could still be found there, U.S. customs officials have since come to view it with suspicion, despite its proven nontoxicity. Moreover, the product doesn’t always travel well. Only recently a Swede found this out. Thinking to amaze an important New York client and the assembled board of directors with so bizarre a food, he produced the swollen can he had carried all the way from Sweden in his luggage and dramatically laid it on the table. At that moment, the can exploded."
Liver is a no-no for me. I despise the taste. But once someone cooked something for me with liver in and I ate it (requiring a lot of effort). I spend most of the night projectile vomiting. So I don't do liver. And kidneys taste of piss. I eat proper body parts.
Although the most disturbing thing was from Hannibal when he was frying that bloke's brains right in front of him. I thought that fried brain looked really tasty
Speaking of Erith:
"It's not twinned with anywhere, but it does have a suicide pact with Dagenham" - Linda Smith
i've never found anything in east asian food as having gross ingredients. seaweed tastes good; dried fish is like jerky, but better tasting; and tofu paste is like bean paste. it's good.
same with squid, dried, roasted, or octopus, prepared... eel and snails taste good...
mike royko (late columnist who'd worked for three chicago newspapers, last of the tribune) once wrote a column about haggis, and about some polish dish called czerina or something: duck blood soup.
what's gross depends on where you were raised. for instance, the idea of eating brains, liver, gizzards, chitlins, and pigs feet i find revolting. i've never tasted them, but i'm not likely to.
now, in my personal experience, i like things that have mayo in it, like potato salad, deviled egs, and so on--but i like them only if i don't know (i try to forget, etc.) that they have mayo in them. this is why to this day i can't eat a whopper; if i forget to say hold the mayo, and i see that stuff on it, i feel like retching.
why, you may ask? have you looked at the ingredients for mayo?
Surstromming sound alot like the Norwegian dish rakfisk. Except that rakfisk is trout and surstromming is herring..
It smells like rotten fish of course, because that's what it is, but it tastes like heaven.
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