Please help me ...
Posted: Tue Apr 10, 2007 9:18 pm
No one of you to help me 
to get my id
to get my idduddeee
what are you talking about
the last thread you made didnt make sense at all!
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Please help me ...
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Posted: Tue Apr 10, 2007 9:21 pm
Posted: Tue Apr 10, 2007 9:22 pm
Yes.....
And we arent Jagex... Go to the site... Not here =_=
And we arent Jagex... Go to the site... Not here =_=
Posted: Tue Apr 10, 2007 9:34 pm
Posted: Tue Apr 10, 2007 9:36 pm
i<3baggedmilk
Posted: Tue Apr 10, 2007 9:41 pm
Zypher wrote:i<3baggedmilk
How could you ?
That milk is bad for you.... Lol Zypher........
Posted: Tue Apr 10, 2007 9:45 pm
Chinese Deep-Fried Fish with Spicy Black Bean Sauce(my fave!) From Food 911 (chef Tyler florence)
1 (2 to 3 pound) whole red snapper, cleaned and scaled
1 cup rice flour
Kosher salt and freshly ground black pepper
Peanut oil, for frying
4 scallions, sliced thin
1 (1-inch) piece ginger, peeled and chopped
2 cloves garlic, sliced thin
1 serrano chile, sliced thin
1/2 cup fermented black beans*
2 cups low-sodium chicken stock
2 tablespoons cornstarch
2 tablespoons water
Cilantro leaves, for garnish
*Can be found at Asian markets and gourmet shops.
Remove the head from the fish (or have your fishmonger do this) and cut the fish into 2-inch thick steaks. Put the rice flour on a plate and season it well with salt and pepper; dredge the fish pieces in the rice flour, shaking off any excess.
In a deep pot or a wok large enough to hold the fish, heat the vegetable oil to 350 degrees F. Carefully put in the fish and deep-fry until it is browned, crisp, and cooked through, about 12 to 15 minutes. Remove the fish pieces and drain them on paper towels; place them onto a platter.
Carefully drain all but 3 tablespoons of oil from the wok. Stir-fry the scallions, ginger, garlic, and chiles for about 2 minutes. Add the black beans and fry for another minute. Pour in the chicken stock, bring to a boil, and simmer until the sauce begins to thicken, about 10 minutes. In a small bowl mix the cornstarch with 2 tablespoons water making sure to get out all the lumps. Pour this slurry into the black bean mixture (it will thicken immediately) and cook for another 2 minutes. Pour the sauce over the fish pieces, garnish with cilantro leaves, and serve.
1 (2 to 3 pound) whole red snapper, cleaned and scaled
1 cup rice flour
Kosher salt and freshly ground black pepper
Peanut oil, for frying
4 scallions, sliced thin
1 (1-inch) piece ginger, peeled and chopped
2 cloves garlic, sliced thin
1 serrano chile, sliced thin
1/2 cup fermented black beans*
2 cups low-sodium chicken stock
2 tablespoons cornstarch
2 tablespoons water
Cilantro leaves, for garnish
*Can be found at Asian markets and gourmet shops.
Remove the head from the fish (or have your fishmonger do this) and cut the fish into 2-inch thick steaks. Put the rice flour on a plate and season it well with salt and pepper; dredge the fish pieces in the rice flour, shaking off any excess.
In a deep pot or a wok large enough to hold the fish, heat the vegetable oil to 350 degrees F. Carefully put in the fish and deep-fry until it is browned, crisp, and cooked through, about 12 to 15 minutes. Remove the fish pieces and drain them on paper towels; place them onto a platter.
Carefully drain all but 3 tablespoons of oil from the wok. Stir-fry the scallions, ginger, garlic, and chiles for about 2 minutes. Add the black beans and fry for another minute. Pour in the chicken stock, bring to a boil, and simmer until the sauce begins to thicken, about 10 minutes. In a small bowl mix the cornstarch with 2 tablespoons water making sure to get out all the lumps. Pour this slurry into the black bean mixture (it will thicken immediately) and cook for another 2 minutes. Pour the sauce over the fish pieces, garnish with cilantro leaves, and serve.
Posted: Tue Apr 10, 2007 9:46 pm
lol Hijacked.
Posted: Tue Apr 10, 2007 10:12 pm
Hello,This is GM Lana
We are sorry but we cant help you get your ID back so we could have more spaces for bots.They will come and but a ton of silk.I hope you understand
-Joymax Mod Team
We are sorry but we cant help you get your ID back so we could have more spaces for bots.They will come and but a ton of silk.I hope you understand
-Joymax Mod Team
Posted: Tue Apr 10, 2007 10:26 pm
_Lana_ wrote:Zypher wrote:i<3baggedmilk
How could you ?
That milk is bad for you.... Lol Zypher........
is not!
Posted: Tue Apr 10, 2007 10:27 pm
Posted: Tue Apr 10, 2007 11:30 pm
