general

she likes a lot of the Discord backend stuff

sad

i used that to make a ghetto ass bot for a friend's server a bit ago

@Pikaguin1220 this is general chat, a list of all our oddly named channels is in #rules

cool

The names change often but the order usually doesn’t

and knowing this server, and given that it's Saturday morning

the order only changes if someone accidentally drags a channel out of order and it will promptly get fixed because 1000 people will complain about it

all the non-Euros are probably at Synagogue

Lol

I’m watching an ac repair guy so

Hot

is he hot?

where are you from by the way? not ohio right?

if we get

one more Ohioan

I just can't go on

just nuke the server at that point

start over

delete the website

Maybe you'll get your wish Fire

and he'll be a dutch lad

lol

Don’t delete the website just take the discord link off

lmao i'm from west coast

us

California?

>getting up before 7

that is like one of three states

kinda sus ngl

didn't go to sleep :/

oof

oregon

oh

that's a unique one

I had a one in like three shot

true

idk, he could have busted out something like Hawaii

LMAO

That’s not west coast

let me know

i forgot about alaska

that's west coast

Huh yeah I guess

Tho it’s in its own time zone iirc compared to other states?

¯\_(ツ)_/¯

yes

hawaii and alaska each have their own zone

first we had pirate, now we have farmer

Air conditioning is fixed the house is finally not gonna be over 90 degrees inside

I’m convinced it hit 100 inside at some point

idk Vinny, now you've lost your excuse to spend all day shirtless

maybe slowly boiling alive wasn't so bad in retrospect

I mean outside of my room I kept a shirt on

Though I usually was not wearing pants, underwear only

Only time I put pants on was if I had to go somewhere

welcome new guy!

@Gent I need cooking ideas

it's a wendigo pika

watch yourselves

why would they be a wendigo

stop mixing up cryptids….

maybe if you played garlic phone with us you'd understand

What are the stipulations, ramen boy

why would i do that

I want something that I can make a lot of and will last a week. This semester is going to suck and I don't want to have to worry about food every night. No pork this time. Preferably something that doesn't take that long to make too since I have a lot of homework I'd like to get done this weekend. I'll probably just go to Wallmart since I need to get a lot of stuff so we are working with lower quality food.

Just make a giant pot of chili

I fucking hate chili

But it meets your stipulations

ask regi, you could dry meats or something too

Well, one of my favorites is chicken paprikash, uses chicken thighs (they have to have skin on)

It takes maybe an hour to prepare and reduce, if that's acceptable

Yeah an hour is nothing. How do I make it?

How many pounds of meat are thinking of using?

Let's say 5 lbs. I'll have to see what's convenient and I'll adjust proportions based around what you give me.

Geeze, well for 5 pounds you'd want maybe 3 diced onions, 3 diced bell peppers, 6-7 minced garlic cloves, a can of tomato paste (around 4 tablespoons), maybe 6 tablespoons of paprika (I don't normally measure this, but it needs a lot since it's the only real seasoning), 3-4 cups of chicken broth (don't add too much or it'll be too thin), a tub of sour cream (full fat, at least a cup and a half worth is needed), and a cooking fat of choice (I recommend lard but anything works)

First, heat a pan or pot with lard and fry the chicken on both the skin and meat side, set aside when done. This should cause the chicken to release a lot of chicken fat, which will be great for frying the onion in. When it just starts to get brown, toss in the bell peppers and garlic, cook until fragrant. Then add in the tomato paste and paprika (toasting the paprika helps bring out more flavor, but make sure the pan isn't too dry and that you stir it or else it'll burn). After a minute or 2 add the chicken back in, pour in enough stock until the chicken is almost covered, and let it simmer until it's reached a fairly thick consistency. When you've decided it's done add in the sour cream, whisk in a cup's worth and add in more if you feel like it. It's typically served over egg noodles with an extra dollop of sour cream on top, or you can try making fresh spaetzle if you want that recipe.

Some minced parsley on top also adds color, makes it look tastier, but isn't really necessary,

What kind of onion and what kind of bell peppers are best?