tyreil829 Posted September 16, 2008 Share Posted September 16, 2008 sorry about that David. me and Myr put somethings awkwardly Sheppard Link to comment Share on other sites More sharing options...
exanimis Posted September 17, 2008 Share Posted September 17, 2008 Wow! Great job there. That hogs head looks better than the generic apple and carrot I see everywhere. Link to comment Share on other sites More sharing options...
DavidWhitefang Posted September 17, 2008 Author Share Posted September 17, 2008 Nice of You to say! I've done better work... but I deleted it before I took a screenshot! When I release this, it will be a feast! ... I'm working on it! Link to comment Share on other sites More sharing options...
tyreil829 Posted September 17, 2008 Share Posted September 17, 2008 your very welcome to call me Ty or Sheppard or my real name Duncan Sheppard Link to comment Share on other sites More sharing options...
DavidWhitefang Posted September 17, 2008 Author Share Posted September 17, 2008 Sheppard it is then! ~ Thanks, David Link to comment Share on other sites More sharing options...
myrmaad Posted September 17, 2008 Share Posted September 17, 2008 Still, I cannot wait for this, and as another person mention, that roast pig's head is beyond SWEET! heheh In honor of such a magnificent culinary delight, I present: * Exported from MasterCook * CRISP ROASTED PIG'S HEAD Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Chinese Pork Ceideburg 2 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Pig's head, cleaned and -tongue removed 1 t 5-spice powder 2 tb Salt 1/2 c Mien see (ground brown bean -sauce) or 1/2 cup oyster -sauce 1/4 c Bourbon 1 c Honey, combined with 1 c Boiling water Remove any hair on head by singeing over and open flame or plucking. Scrub well (using a vegetable brush, if desired) and then sprinkle with salt, rubbing it into the skin. Rinse well with cool water; pat dry. Remove any excess fat. Place head in a colander in the sink and pour a kettle full of boiling water over. Let cool. Combine the 5-spice powder, salt, bean sauce and bourbon. Slash the meat on underside of head and rub half of the spice mixture into the meat. Rub the remaining spice mixture onto the skin. Place head upright on a rack in a large baking pan. Bake at 375F for 1 1/2 hours. Lower heat to 325F and continue cooking for an additional 2 hours, or until the meat is cooked through, basting the skin well every 30 minutes with the honey-water mixture. (Cooking time will depend on the size of the head.) If ears begin to brown too quickly during cooking period, wrap them with foil. When head is done, remove to platter and garnish with watercress or coriander. Chop head into pieces and serve with sweet vegetable relish or plum sauce. [i'd definitely serve with spiced salt and Chinese mustard and minced green onions for dipping too.] From “Innards and Other Variety Meats”. Jana Allen and Margret Gin. 101 Productions. San Francisco, 1974. Wanders off humming Pink Floyd... Link to comment Share on other sites More sharing options...
Shadowcran Posted September 17, 2008 Share Posted September 17, 2008 I'm not interested in new homes mods no matter the decor UNLESS: 1) they include quests to obtain or staff with servants. Plus, questing for the special furniture and items you're thinking of placing would be ok, even if they're simple "clear the dungeon" types. Perhaps you have to break into some aristocrat's home to get special pieces. 2) There's also a heavy price tag involved in septims and time. Far too many house mods are simply "download me and it's yours". Where's the fun in that? Link to comment Share on other sites More sharing options...
myrmaad Posted September 17, 2008 Share Posted September 17, 2008 I'm not interested in new homes mods no matter the decor UNLESS: 1) they include quests to obtain or staff with servants. Plus, questing for the special furniture and items you're thinking of placing would be ok, even if they're simple "clear the dungeon" types. Perhaps you have to break into some aristocrat's home to get special pieces. 2) There's also a heavy price tag involved in septims and time. Far too many house mods are simply "download me and it's yours". Where's the fun in that? Don't care for that kind of "fun". A fun house mod for me, and I don't mind buying it, is: Lots of secret stuff to find; a bit of lore additions with some healthy modern lore-breaking; surprises galore, and most importantly USEFUL ITEMS. A mage quarters is a must, I'd prefer that it be well hidden from general prying eyes, or sort of secretive. I ABSOLUTELY LOVE houses that use the Static Alchemy Mod and Coblized Ingredient Sorters. A quest that originates after you own the house is always welcome, perhaps a mystery to solve, but not an obvious one the moment you walk in the door. I prefer comfortable modern furniture to stiff wooden crap. I could give a rats ass about bathrooms but outdoor pools and outdoor showers would be a huge plus that not too many think about. Large roomy guest quarters are very helpful, I mean well-pathed guest quarters where your companions can roam freely without getting stuck and are able to roam to areas to sleep, areas to eat, and areas to relax with an outdoor feeling to them, probably the best way to handle that is to bring the outdoors inside the quest quarters area. NO LOADING DOORS. Just free movement from room to room in the guest quarters. Please, a great kitchen. Surprises like "working" ovens, "working" fireplaces, "working" lights, and "working" armories and such. How about a dimmer switch in the bedroom for ambience? What about a working stereo system where you can add a few favorite MP3s? Companions are ok, as long as they don't follow you around to private quarters. I had a Castle that had a male guard in the Master Bedroom Suite. Um NO. Got rid of him, but kept the castle. I would prefer to make and get my own companions anyway, I like extremely pretty people and most mod NPCs don't seem to live up to the standard I'd like. I have plenty of stuff to do in my game, even though I've completed probably 90% of all the quests, (I still have only been to SI twice though, so there's that whenever I feel like it). If I could make a house, these are the things I would put in it. Alas that will have to wait until I master meshing. Link to comment Share on other sites More sharing options...
tyreil829 Posted September 17, 2008 Share Posted September 17, 2008 Still, I cannot wait for this, and as another person mention, that roast pig's head is beyond SWEET! heheh In honor of such a magnificent culinary delight, I present: * Exported from MasterCook * CRISP ROASTED PIG'S HEAD Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Chinese Pork Ceideburg 2 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Pig's head, cleaned and -tongue removed 1 t 5-spice powder 2 tb Salt 1/2 c Mien see (ground brown bean -sauce) or 1/2 cup oyster -sauce 1/4 c Bourbon 1 c Honey, combined with 1 c Boiling water Remove any hair on head by singeing over and open flame or plucking. Scrub well (using a vegetable brush, if desired) and then sprinkle with salt, rubbing it into the skin. Rinse well with cool water; pat dry. Remove any excess fat. Place head in a colander in the sink and pour a kettle full of boiling water over. Let cool. Combine the 5-spice powder, salt, bean sauce and bourbon. Slash the meat on underside of head and rub half of the spice mixture into the meat. Rub the remaining spice mixture onto the skin. Place head upright on a rack in a large baking pan. Bake at 375F for 1 1/2 hours. Lower heat to 325F and continue cooking for an additional 2 hours, or until the meat is cooked through, basting the skin well every 30 minutes with the honey-water mixture. (Cooking time will depend on the size of the head.) If ears begin to brown too quickly during cooking period, wrap them with foil. When head is done, remove to platter and garnish with watercress or coriander. Chop head into pieces and serve with sweet vegetable relish or plum sauce. [i'd definitely serve with spiced salt and Chinese mustard and minced green onions for dipping too.] From “Innards and Other Variety Meats”. Jana Allen and Margret Gin. 101 Productions. San Francisco, 1974. Wanders off humming Pink Floyd... cooking tonight Myr? Sheppard Link to comment Share on other sites More sharing options...
dezdimona Posted September 17, 2008 Share Posted September 17, 2008 I like the idea...and cows tongue is excellent cooked! Link to comment Share on other sites More sharing options...
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