Recent content by Dr.Retarded

Not yet since I just got done with a playthrough before this stuff was even on my radar. Watched a couple videos about it, and the consensus is that if you already enjoy the game the additional stuff is good, but if you dislike it it's probably not going to bring you back. New players might...

Neighbor brought over another rotisserie chicken. Was trying to figure out what to do, so made a big pot of jambalaya with stuff we had from the pantry and fridge just to use up stuff. Hadn't made it in years. Added cans of both red and white beans, artichoke hearts, and some frozen shrimp...

He'll probably be the Captain Hook to their retarded Peter Pan bullshit if they continue with that nonsense.

Jesus @kroenen ...

So if he gets attacked and impregnated by a facehugger, I guess we'll get our first midget alien. Maybe he'll be a midget android. The sky's the limit!

How'd the lamb experiment turn out?

No. I think I saw it on HBO when I was maybe about that age.

Make sure to get a couple pics of the feast. Sounds like it's shaping up nicely.

Double Decker and the 7-layer. I rarely go anymore, or for any fast-food for that matter.

Yeah, the 90s was great for Taco Bell. The bacon menu, ranchero items, big border taco for $0.99, fire sauce introduced, dollar Mexican pizzas or nacho supremes with green onions still. I worked there in highschool during the gordita launch, and they were all pretty good. Best was just having...

Loin chops are hard to beat grilled. You can debone a leg of lamb and do the porchetta method with it. Shanks are good for braising. Ground lamb for Shepard's pie or kafta.

Was thinking about it some more last night. I think you should debone it, roll it out, and then treat it like a porchetta. The butchering wouldn't be difficult, and then you could get a real uniform cook, and then just slice when you serve. Slather on a garlic herb mixture, salt pepper...

You're going to cook it different than chops, braising or slow roasting. Depends on what sort of flavor profile you're gunning for. I mean you could just follow like a beef bourguignon type recipe, or go more Mediterranean. I'd honestly lean into more Mediterranean. Sear it off, and then...