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		<id>https://wiki.rpg.net/index.php?title=Tangency_Cookbook&amp;diff=13340</id>
		<title>Tangency Cookbook</title>
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		<updated>2005-10-25T06:34:07Z</updated>

		<summary type="html">&lt;p&gt;Teucer: &lt;/p&gt;
&lt;hr /&gt;
&lt;div&gt;This is a space for the cooks of RPG.net to post their favorite original recipes. All comments on them should be placed on the project&#039;s discussion page.&lt;br /&gt;
&lt;br /&gt;
If this gets too big, we can split it into multiple pages.&lt;br /&gt;
&lt;br /&gt;
For the sake of consistency, the American values of non-metric units will be used. Thus, there are six teaspoons to the fluid ounce, and just under 30 fluid ounces per gram.&lt;br /&gt;
&lt;br /&gt;
===Passion Fruit Bearnaise Sauce, by [[User:Teucer|Teucer]]===&lt;br /&gt;
&lt;br /&gt;
2 purple passion fruits&amp;lt;br&amp;gt;&lt;br /&gt;
1 tsp lemon juice&amp;lt;br&amp;gt;&lt;br /&gt;
3 egg yolks&amp;lt;br&amp;gt;&lt;br /&gt;
3/4 c butter&lt;br /&gt;
&lt;br /&gt;
Puree the passion fruits. Wrap the pulp in cheesecloth and squeeze it into a bowl. Clean out the blender and put into it the passion fruit juice, the lemon juice, and the egg yolks.&lt;br /&gt;
&lt;br /&gt;
Bring the butter to a boil.&lt;br /&gt;
&lt;br /&gt;
Puree the contents of the blender for 35 seconds. Starting after five seconds, slowly add the butter over the course of the remaining time. Immediately stop the blender and serve over fresh-grilled ribeye steaks.&lt;br /&gt;
&lt;br /&gt;
Author&#039;s notes: It&#039;s been a year since I made this, so I can&#039;t say for certain that I wrote down the proportions correctly.&lt;br /&gt;
&lt;br /&gt;
&lt;br /&gt;
===Banana Bread, by [[User:BethDragon|BethDragon]]===&lt;br /&gt;
&lt;br /&gt;
1/2 cup oil&amp;lt;br&amp;gt;&lt;br /&gt;
1 cup sugar     &amp;lt;br&amp;gt;&lt;br /&gt;
1tsp vanilla     &amp;lt;br&amp;gt;2 eggs     &amp;lt;br&amp;gt;&lt;br /&gt;
3 bananas&lt;br /&gt;
2 cups flour     &amp;lt;br&amp;gt;&lt;br /&gt;
1/2tsp baking soda     &amp;lt;br&amp;gt;&lt;br /&gt;
1tsp baking powder&amp;lt;br&amp;gt;&lt;br /&gt;
cinnamon to taste&lt;br /&gt;
&lt;br /&gt;
Mush the bananas, if they aren&#039;t already compeltely ripe and mushy.  After some time, they will turn a little brown and softer, which will make them easier to mix into the batter.&lt;br /&gt;
&lt;br /&gt;
Mix the wet ingredients together and then add the dry.  Pour batter into greased loaf pans and bake for 1 hour at 350°.  Test for doneness.&lt;br /&gt;
&lt;br /&gt;
&amp;lt;b&amp;gt;Chocolate Banana Bread&amp;lt;/b&amp;gt; - add 5tbs of cocoa powder (regular or dark) to dry mix, or to taste.&lt;br /&gt;
&lt;br /&gt;
&amp;lt;b&amp;gt;Strawberry Bread&amp;lt;/b&amp;gt; - omit cinnamon and use about 10 ounces of thawed or fresh strawberries.&lt;br /&gt;
&lt;br /&gt;
&lt;br /&gt;
===Pumpkin Bread, by [[User:BethDragon|BethDragon]]===&lt;br /&gt;
&lt;br /&gt;
3 1/2 cups flour     &amp;lt;br&amp;gt;&lt;br /&gt;
2tsp baking soda     &amp;lt;br&amp;gt;&lt;br /&gt;
1 1/2tsp salt     &amp;lt;br&amp;gt;&lt;br /&gt;
4 eggs&amp;lt;br&amp;gt;&lt;br /&gt;
2tsp cinnamon     &amp;lt;br&amp;gt;&lt;br /&gt;
1tsp nutmeg     &amp;lt;br&amp;gt;&lt;br /&gt;
3 cups sugar     &amp;lt;br&amp;gt;&lt;br /&gt;
1 cup oil&amp;lt;br&amp;gt;&lt;br /&gt;
2/3 cup water     &amp;lt;br&amp;gt;&lt;br /&gt;
2 cups pumpkin&amp;lt;br&amp;gt;&lt;br /&gt;
&lt;br /&gt;
Mix dry ingredients together.  Mix the wet ingredients together in a separate bowl and then add to the dry.  Mix well.  Bake at 350° for 1 hour and 15 minutes.  Test for doneness.  Makes at least 2 greased 9x5x3 loaves&lt;br /&gt;
&lt;br /&gt;
&lt;br /&gt;
===Pumpkin Cake, by [[User:BethDragon|BethDragon]]===&lt;br /&gt;
&lt;br /&gt;
2 cups sugar     &amp;lt;br&amp;gt;&lt;br /&gt;
2tsp baking powder   &amp;lt;br&amp;gt;  &lt;br /&gt;
2tsp cinnamon     &amp;lt;br&amp;gt;&lt;br /&gt;
3 eggs&amp;lt;br&amp;gt;&lt;br /&gt;
1/2tsp salt     &amp;lt;br&amp;gt;&lt;br /&gt;
2 cups flour     &amp;lt;br&amp;gt;&lt;br /&gt;
2tsp baking soda     &amp;lt;br&amp;gt;&lt;br /&gt;
1 cup oil&amp;lt;br&amp;gt;&lt;br /&gt;
2 cups pumpkin (or one of the small cans, close enough.)&lt;br /&gt;
&lt;br /&gt;
Mix together all of the dry ingredients + sugar.  Add oil, eggs, and pumpkin.  Mix well.  9x13 greased pan.  35-40 minutes at 350°.  (In angel food pan, about 60 minutes.)  Test for doneness.&lt;br /&gt;
&lt;br /&gt;
&lt;br /&gt;
===Cheesy Hashbrowns, by [[User:BethDragon|BethDragon]]===&lt;br /&gt;
&lt;br /&gt;
2lb thawed hash browns (the shredded kind)     &amp;lt;br&amp;gt;&lt;br /&gt;
1/2 cup milk&amp;lt;br&amp;gt;&lt;br /&gt;
1 can cream of mushroom soup     &amp;lt;br&amp;gt;&lt;br /&gt;
1 cup sour cream     &amp;lt;br&amp;gt;&lt;br /&gt;
1tsp pepper&amp;lt;br&amp;gt;&lt;br /&gt;
1 cup shredded cheddar cheese (or more, if preferred)&lt;br /&gt;
&lt;br /&gt;
Mix everything together except the hash browns and the cheese.  Once mixed, add in the hash browns.  Put in a greased 9x13 baking pan, patted down a bit.  Top with the cheddar.  Bake at 350° for 1 hour.&lt;br /&gt;
&lt;br /&gt;
===1 and a Quarter Hour Beef Stew, by [[User:Iceberg3k|Iceberg3k]]===&lt;br /&gt;
&lt;br /&gt;
2lb chuck roast, cubed (1&amp;quot; (25mm) cubes) &amp;lt;br&amp;gt;&lt;br /&gt;
1/2 gallon beef stock &amp;lt;br&amp;gt;&lt;br /&gt;
3 small onions, finely chopped &amp;lt;br&amp;gt;&lt;br /&gt;
4 potatoes, cut into sixteenths &amp;lt;br&amp;gt;&lt;br /&gt;
1 lb baby carrots, halved &amp;lt;br&amp;gt;&lt;br /&gt;
3 stalks celery, diced &amp;lt;br&amp;gt;&lt;br /&gt;
Spices to taste, but must include curry powder and 1 bay leaf &amp;lt;br&amp;gt;&lt;br /&gt;
1 cup medium-blonde roux&lt;br /&gt;
&lt;br /&gt;
Roll the beef cubes in a mixture of flour and curry powder and brown in a 2-gallon stock pot or stew pot. Add all vegetables and beef stock, plus bay leaf and spices to taste. Bring to boil, then turn heat down and simmer covered for 1 hour. Add roux, stir well and simmer for 15 more minutes. Serve with bread and a lovely beverage.&lt;br /&gt;
&lt;br /&gt;
===ABC Soup, by [[User:CyanideBreathmint|CyanideBreathmint]]===&lt;br /&gt;
&lt;br /&gt;
One chicken leg (thigh and drumstick) or half a small chicken carcass, bones and skin left on.&amp;lt;br&amp;gt;&lt;br /&gt;
Three potatoes, cubed.&amp;lt;br&amp;gt;&lt;br /&gt;
Two carrots, diced.&amp;lt;br&amp;gt;&lt;br /&gt;
Three ribs of celery, diced.&amp;lt;br&amp;gt;&lt;br /&gt;
Two large onions or four small onions, sliced into eighths.&amp;lt;br&amp;gt;&lt;br /&gt;
Two tablespoons black peppercorns.&amp;lt;br&amp;gt;&lt;br /&gt;
Four tablespoons crushed garlic.&amp;lt;br&amp;gt;&lt;br /&gt;
Soy sauce to taste.&amp;lt;br&amp;gt;&lt;br /&gt;
Salt to taste.&amp;lt;br&amp;gt;&lt;br /&gt;
Six cups of water.&lt;br /&gt;
&lt;br /&gt;
Optional:&amp;lt;br&amp;gt;&lt;br /&gt;
One tomato, cubed.&amp;lt;br&amp;gt;&lt;br /&gt;
One sprig green onion, chopped finely.&amp;lt;br&amp;gt;&lt;br /&gt;
Parsely or cilantro.&lt;br /&gt;
&lt;br /&gt;
Get a hugeass cooking pot. Put the chicken and the vegetables in the pot. Stir the crushed garlic and soy sauce in whilst putting everything in the pot. Tie the peppercorns in a small muslin spice bag, and put that in, too.&lt;br /&gt;
&lt;br /&gt;
Cover it with your six cups of water.&lt;br /&gt;
&lt;br /&gt;
Keep the soup covered and leave the heat on high. If your huge soup pot has a pyrex cover it can be handy.&lt;br /&gt;
&lt;br /&gt;
Go off and read something. Come back periodically and see if your soup is bubbling.&lt;br /&gt;
&lt;br /&gt;
If it is at a decent boil, taste the broth and then salt it to taste at this point. Don&#039;t worry if it tastes like bland dishwater. It will turn better later.&lt;br /&gt;
&lt;br /&gt;
Turn the heat to medium, keep the pot covered, and then go back and read something.&lt;br /&gt;
&lt;br /&gt;
Check back periodically every half an hour for three hours. When the onions are turning translucent and falling apart at the poke of a ladle and the carrots and potatoes are round-cornered, it ought to be done. Taste the broth. It should taste like chicken and onions. If you made this with boneless skinless chicken you deserve the tasteless travesty you got.&lt;br /&gt;
&lt;br /&gt;
Take the lid out and using tongs or other appropriate implements, fish the chicken out and place it on a plate to cool. Remove and discard skin. Shred the now-tender meat off the bones and toss it back in the pot. Discard bones once you&#039;re sure you haven&#039;t wasted any chicken.&lt;br /&gt;
&lt;br /&gt;
Turn heat down to low, and leave the cover off. Leave the soup to simmer for about half an hour.&lt;br /&gt;
&lt;br /&gt;
Ladle large helpings of the soup over the cubed tomato, in big-sized bowls, and sprinkle the chopped greens on top (if you wanted them.) Don&#039;t forget to take the bag of peppercorns out, unless you want someone trying to eat it.&lt;br /&gt;
&lt;br /&gt;
Author&#039;s notes: I have no idea why it&#039;s called ABC soup. It&#039;s been called that in my family since I was a little girl.&lt;br /&gt;
&lt;br /&gt;
===Lolth&#039;s Marinade for Pork Sacrifice, by [[User:Lolth|Lolth]]===&lt;br /&gt;
&lt;br /&gt;
Originally posted to women&#039;s RPG forum maintained by yours truly.&lt;br /&gt;
&lt;br /&gt;
Pork. Lots of it. I just put 8 lb. of pork into marinade.&lt;br /&gt;
&lt;br /&gt;
&amp;lt;strong&amp;gt;Marinade:&amp;lt;/strong&amp;gt;&amp;lt;br&amp;gt;&lt;br /&gt;
Lemon juice&amp;lt;br&amp;gt;&lt;br /&gt;
Pureed tomato&amp;lt;br&amp;gt;&lt;br /&gt;
Basil (dry)&amp;lt;br&amp;gt;&lt;br /&gt;
Onion powder&amp;lt;br&amp;gt;&lt;br /&gt;
Red bell pepper powder&amp;lt;br&amp;gt;&lt;br /&gt;
Garlic powder&amp;lt;br&amp;gt;&lt;br /&gt;
Mint (dry)&amp;lt;br&amp;gt;&lt;br /&gt;
Rosemary (dry)&amp;lt;br&amp;gt;&lt;br /&gt;
Oregano (dry)&amp;lt;br&amp;gt;&lt;br /&gt;
Cooking oil (lots of it)&amp;lt;br&amp;gt;&lt;br /&gt;
Salt&amp;lt;br&amp;gt;&lt;br /&gt;
Sugar&amp;lt;br&amp;gt;&lt;br /&gt;
&lt;br /&gt;
Mix everything together to make paste. Spread on pork bits and let marinade for 4 to 24+ hours.&lt;br /&gt;
&lt;br /&gt;
&amp;lt;strong&amp;gt;Sacrificial glaze (spread over pork just before holding it over fire or heat):&amp;lt;/strong&amp;gt;&amp;lt;br&amp;gt;&lt;br /&gt;
Red balsamic vinegar&amp;lt;br&amp;gt;&lt;br /&gt;
Rice vinegar&amp;lt;br&amp;gt;&lt;br /&gt;
Basil (dry)&amp;lt;br&amp;gt;&lt;br /&gt;
Onion powder&amp;lt;br&amp;gt;&lt;br /&gt;
Red bell pepper powder&amp;lt;br&amp;gt;&lt;br /&gt;
Garlic powder&amp;lt;br&amp;gt;&lt;br /&gt;
Mint (dry)&amp;lt;br&amp;gt;&lt;br /&gt;
Rosemary (dry)&amp;lt;br&amp;gt;&lt;br /&gt;
Oregano (dry)&amp;lt;br&amp;gt;&lt;br /&gt;
Cooking oil (lots of it)&amp;lt;br&amp;gt;&lt;br /&gt;
Salt&amp;lt;br&amp;gt;&lt;br /&gt;
Sugar&amp;lt;br&amp;gt;&lt;br /&gt;
&lt;br /&gt;
Eat and enjoy.&lt;br /&gt;
&lt;br /&gt;
===Lolth&#039;s Flammable and Patience-Requiring Pork Chop Marinade, by [[User:Lolth|Lolth]]===&lt;br /&gt;
&lt;br /&gt;
Originally posted to women&#039;s RPG forum maintained by yours truly:&lt;br /&gt;
Pork chops, lots of &#039;em. 4 or 5 lbs will do.&lt;br /&gt;
&lt;br /&gt;
&amp;lt;strong&amp;gt;Marinade:&amp;lt;/strong&amp;gt;&amp;lt;br&amp;gt;&lt;br /&gt;
Ghee (quite a lot of it; you want it runny in this phase)&amp;lt;br&amp;gt;&lt;br /&gt;
Rice vinegar&amp;lt;br&amp;gt;&lt;br /&gt;
Lemon juice&amp;lt;br&amp;gt;&lt;br /&gt;
Sunflower/canola oil&amp;lt;br&amp;gt;&lt;br /&gt;
Fresh garlic cloves, crushed (to taste; I use lots of garlic)&amp;lt;br&amp;gt;&lt;br /&gt;
Red bell pepper powder&amp;lt;br&amp;gt;&lt;br /&gt;
Cayenne pepper powder&amp;lt;br&amp;gt;&lt;br /&gt;
Black pepper, crushed&amp;lt;br&amp;gt;&lt;br /&gt;
Rosemary (dried)&amp;lt;br&amp;gt;&lt;br /&gt;
Mint (dried)&amp;lt;br&amp;gt;&lt;br /&gt;
Onion powder&amp;lt;br&amp;gt;&lt;br /&gt;
Pureed tomato&amp;lt;br&amp;gt;&lt;br /&gt;
Sugar&amp;lt;br&amp;gt;&lt;br /&gt;
Salt&amp;lt;br&amp;gt;&lt;br /&gt;
&lt;br /&gt;
Mix to paste. Spread some on pork chops, one side only; put chops into the fridge and let them settle for 45 minutes, so ghee hardens and forms a crust. Flip the porkers over carefully, minding the crust, and spread more on the other side. Again, let the chops rest for 45 minutes. Repeat until you got no pork chops left.&lt;br /&gt;
&lt;br /&gt;
&amp;lt;strong&amp;gt;Note:&amp;lt;/strong&amp;gt; the bit about &amp;quot;Flammable&amp;quot; is &amp;lt;strong&amp;gt;not a joke&amp;lt;/strong&amp;gt;. Remember, ghee is purified butter, and is used in some places of Nepal &amp;lt;i&amp;gt;for lamp oil as well&amp;lt;/i&amp;gt;. This, however, gives a great flavor if you&#039;re using an electric barbeque, as it bursts into fire now and then and gives a delicious smoke aroma to your food...&lt;br /&gt;
&lt;br /&gt;
However, you want to keep an eye on your barbeque and not turn your back to it.&lt;br /&gt;
&lt;br /&gt;
===Spider&#039;s Nectarine Surprise, by [[User:Lolth|Lolth]]===&lt;br /&gt;
&lt;br /&gt;
8 - 10 nectarines&amp;lt;br&amp;gt;&lt;br /&gt;
&amp;lt;strong&amp;gt;Syrup:&amp;lt;/strong&amp;gt;&amp;lt;br&amp;gt;&lt;br /&gt;
1,5 desilitres of sugar (appr. 135 grams)&amp;lt;br&amp;gt;&lt;br /&gt;
4 desilitres of water&amp;lt;br&amp;gt;&lt;br /&gt;
5 cl Galliano vanilla liquor&amp;lt;br&amp;gt;&lt;br /&gt;
&lt;br /&gt;
Cinnamon powder&amp;lt;br&amp;gt;&lt;br /&gt;
Grated nutmeg&amp;lt;br&amp;gt;&lt;br /&gt;
&lt;br /&gt;
First, get rid of the peels on nectarines. This is easily achieved by pouring boiling water on top of nectarines and letting them soak for five minutes, then quickly dunking them into cold water and rubbing the surface after making a small cut. Halve the nectarines, get rid of the huge seed, and then cut to slices. While you&#039;re doing this, put sugar and water into a coated/teflon kettle, and put on boil; the syrup should bubble when you dunk in the sliced nectarines.&lt;br /&gt;
&lt;br /&gt;
Lower the temperature, and let the nectarines boil for 10 minutes. Turn off the heat, pull the kettle partially aside, and pour in vanilla liquor. Let soak for five.&lt;br /&gt;
&lt;br /&gt;
Put into bowls (5 or 6), and sprinkle both cinnamon and nutmeg over fruits and syrup.&lt;br /&gt;
&lt;br /&gt;
Serve warm.&lt;br /&gt;
&lt;br /&gt;
===Lolth&#039;s Extraordinary Chicken, by [[User:Lolth|Lolth]]===&lt;br /&gt;
&lt;br /&gt;
Originally posted to women&#039;s RPG forum maintained by yours truly.&lt;br /&gt;
&lt;br /&gt;
1 chicken/chick&lt;br /&gt;
&lt;br /&gt;
&amp;lt;strong&amp;gt;Stuffing:&amp;lt;/strong&amp;gt;&amp;lt;br&amp;gt;&lt;br /&gt;
100+ grams of smoked/smoke-aroma greasy bacon, chopped&amp;lt;br&amp;gt;&lt;br /&gt;
1 smallish leek, chopped fine&amp;lt;br&amp;gt;&lt;br /&gt;
150 grams of shiitake mushrooms, chopped&amp;lt;br&amp;gt;&lt;br /&gt;
a drop of cooking oil/butter&amp;lt;br&amp;gt;&lt;br /&gt;
couple of slices of wheat bread or whole-grain bread, fresh, crumbled&amp;lt;br&amp;gt;&lt;br /&gt;
3/4th of Granny Smith apple&amp;lt;br&amp;gt;&lt;br /&gt;
some dried sage and oregano&amp;lt;br&amp;gt;&lt;br /&gt;
a slosh of red balsamic vinegar&amp;lt;br&amp;gt;&lt;br /&gt;
&lt;br /&gt;
Start frying the bacon in oil/butter, add mushrooms and leek when bacon starts to fry for real. Add apple and rest of the stuff except balsamic vinegar, and when everything&#039;s suitably mushy, drip in the balsamic vinegar and mix, leave to cool.&lt;br /&gt;
&lt;br /&gt;
&amp;lt;strong&amp;gt;Scrubba-dub-lube (to taste):&amp;lt;/strong&amp;gt;&amp;lt;br&amp;gt;&lt;br /&gt;
couple of large spoonfuls of butter/ghee&amp;lt;br&amp;gt;&lt;br /&gt;
canola/sunflower/whatever cooking oil&amp;lt;br&amp;gt;&lt;br /&gt;
garlic powder&amp;lt;br&amp;gt;&lt;br /&gt;
red bell pepper powder&amp;lt;br&amp;gt;&lt;br /&gt;
onion powder&amp;lt;br&amp;gt;&lt;br /&gt;
tumeric powder&amp;lt;br&amp;gt;&lt;br /&gt;
ground black pepper&amp;lt;br&amp;gt;&lt;br /&gt;
salt&amp;lt;br&amp;gt;&lt;br /&gt;
curry&amp;lt;br&amp;gt;&lt;br /&gt;
a teaspoonful or two of runny honey&amp;lt;br&amp;gt;&lt;br /&gt;
apricot brandy&amp;lt;br&amp;gt;&lt;br /&gt;
&lt;br /&gt;
Mix everything in a small kettle, and leave beside warm stove (after doing the stuffing, that is); mix well, and scrub on chicken, who surely will appreciate it.&lt;br /&gt;
&lt;br /&gt;
Put into oven (150-180 C), and roll it over now and then and scrub more scrubba-dub-lube on the chicken.&lt;br /&gt;
&lt;br /&gt;
After about an hour or so, take the chicken out, turn heat up to 225, turn the breast side up, rub with scrubba-dub-lube, add breadcrumbs, and slather with butter. Put the chicken back until interesting colors show up on breadcrumbs (if it is smoking black, you kept it there too long).&lt;br /&gt;
&lt;br /&gt;
http://www.ilmatar.net/~skiriki/Snark/ExtraordinaryChicken3.jpg&lt;br /&gt;
&lt;br /&gt;
===Chicken Quesadillas by [[User:shewolf|Shewolf]]===&lt;br /&gt;
&lt;br /&gt;
1lb chicken breast, bonless &amp;amp; skinless&amp;lt;br&amp;gt;&lt;br /&gt;
2pkg large burrito shells&amp;lt;br&amp;gt;&lt;br /&gt;
either taco bell sauce packs, OR a taco sauce of your choice&amp;lt;br&amp;gt;&lt;br /&gt;
shredded mexican-style cheese&amp;lt;br&amp;gt;&lt;br /&gt;
&lt;br /&gt;
Cook breasts in a crock-pot for 8 hrs on low. Remove from crock, and shred. Place into saucepan with the taco sauce (when I first made these, all I had was a huge pile of hot and medium taco bell sauce packs. Tasted perfect) stirring as you add sauce. You don&#039;t want a soup. Cook until warm.&lt;br /&gt;
&lt;br /&gt;
Take a skillet, lightly grease with butter or oil, and set on med-lo to med heat. Place chicken onto half a burrito, add cheese, fold, then place into skillet, using a saucer to hold down the burrito (until the cheese melts enough to hold it together). Flip, and cook until nicely browned. Either slice with a pizza cutter, or serve whole.&lt;br /&gt;
&lt;br /&gt;
Depending on how stingy you are with the meat, and how hungry people are, serves 4-24 people.&lt;br /&gt;
&lt;br /&gt;
===&amp;quot;My Ramen will sneak into your Ramen&#039;s house at night, and fucking kill it&amp;quot; ramen by [[User: Amado G|Amado G]]===&lt;br /&gt;
&lt;br /&gt;
1 Packet Ramen (preferably Chicken)&amp;lt;br&amp;gt;&lt;br /&gt;
1 Bottle Sriracha chile sauce, do NOT substitute&amp;lt;br&amp;gt;&lt;br /&gt;
1 Key lime&amp;lt;br&amp;gt;&lt;br /&gt;
&lt;br /&gt;
To perform as originated by Mr. G, boil water in a nalgene in your local microwave. This should take about a minute. As you do so, pour ramen noodles, flavor packet, Sriracha sauce, and key lime juice into a sealable bowl. When the water finishes boiling, pour enough water to cover, but not totally innundate the ramen. Seal the bowl, then, wait three minutes. &lt;br /&gt;
&lt;br /&gt;
Eat, I prefer using chopsticks.&lt;br /&gt;
&lt;br /&gt;
===Mike&#039;s Curry by [[User: Jezrael|Jezrael]]===&lt;br /&gt;
&lt;br /&gt;
My contribution: This is how I make curry.&amp;lt;br&amp;gt; &lt;br /&gt;
Soy Sauce&amp;lt;br&amp;gt; &lt;br /&gt;
Worcester Sauce&amp;lt;br&amp;gt; &lt;br /&gt;
3 Tablespoon butter or margerine&amp;lt;br&amp;gt; &lt;br /&gt;
2 Cloves Garlic, Diced&amp;lt;br&amp;gt; &lt;br /&gt;
3 teaspoons Curry Powder //I usually use a mix of different kinds//&amp;lt;br&amp;gt; &lt;br /&gt;
1/2 teaspoon Garam Masala&amp;lt;br&amp;gt; &lt;br /&gt;
1/2 Onion, Chopped&amp;lt;br&amp;gt; &lt;br /&gt;
1/2 Green Pepper, Chopped&amp;lt;br&amp;gt; &lt;br /&gt;
1 to 1 and 1/2 pounds of your preferred meat, cubed //I prefer Chicken or Pork//&amp;lt;br&amp;gt; &lt;br /&gt;
1 can Lite Coconut Milk OR 1 can Beef Broth OR 1 pint nonfat yogurt&amp;lt;br&amp;gt; &lt;br /&gt;
1 wok&amp;lt;br&amp;gt; &lt;br /&gt;
2 cups cooked rice&amp;lt;br&amp;gt; &lt;br /&gt;
&lt;br /&gt;
Optionals:&amp;lt;br&amp;gt; &lt;br /&gt;
Corn Starch for thickness&amp;lt;br&amp;gt; &lt;br /&gt;
Other vegetables for taste&amp;lt;br&amp;gt; &lt;br /&gt;
&lt;br /&gt;
First things first, marinate the meat in a mixture of soy sauce and worcestershire sauce for about 20-30 minutes. &lt;br /&gt;
&lt;br /&gt;
Melt the butter in the wok and saute the diced garlic until brown, you may want to add a bit of the diced onion (but not all of it) at this point as well. Once the garlic is browned add in the curry powder and masala and saute it for a bit as well to release the flavors, not too long or the curry will burn and stick to the wok, use your best judgement on that part. Take whatever liquid you&#039;ve decided to use and pour it into the wok, bring it to just at boiling and then reduce the heat to a simmer. Add the meat AND the marinade. Stir occasionally. The meat should be done within 20-30 minutes. Depending on whether you like your veggies soft or crunchy you could add them in as you add the meat or wait. I usually wait until the meat is about half-cooked to add my veggies. When the meat is done so is the curry. It will have varying consistancy depending on what liquids you used, so you may want to use some starch or other thickener to thicken the mix up. The yogurt makes the thickest sauce...the broth the thinnest. Pour the sauce over rice and enjoy! &lt;br /&gt;
&lt;br /&gt;
I sometimes add tomatoes early in the cooking so that they break down and give a more tangy final taste to the sauce. I imagine you could also further reduce the heat and reduce the sauce to thicken it, but I&#039;m usually too hungry to try. This can serve 2-4 people. It&#039;s not an exact doubling for 4-8 people, especially with the curry powder. Also you could substitute something less fattening for the butter, canola oil maybe? &lt;br /&gt;
&lt;br /&gt;
Enjoy!&lt;br /&gt;
&lt;br /&gt;
===A variant of Karelian roast, by [[User:Lolth|Lolth]]===&lt;br /&gt;
&lt;br /&gt;
This is slightly more artery-friendly than my gran&#039;s original recipe, plus it has veggies in it.&lt;br /&gt;
&lt;br /&gt;
&amp;lt;strong&amp;gt;Main ingredients:&amp;lt;/strong&amp;gt;&amp;lt;br&amp;gt;&lt;br /&gt;
2 lb. of beef (fairly lean, and you can use cheapest parts for this)&amp;lt;br&amp;gt;&lt;br /&gt;
2 lb. of pork (somewhat greasy, and cheapest parts are the best)&amp;lt;br&amp;gt;&lt;br /&gt;
1 1/2 cups of water&amp;lt;br&amp;gt;&lt;br /&gt;
a decent-sized chunk of butter (about 4 oz)&amp;lt;br&amp;gt;&lt;br /&gt;
a bottle (quart-sized or slightly bigger) of ale&amp;lt;br&amp;gt;&lt;br /&gt;
&lt;br /&gt;
&amp;lt;strong&amp;gt;Optional stuff (for each two ingredients added, add 1/4 cup of water):&amp;lt;/strong&amp;gt;&amp;lt;br&amp;gt;&lt;br /&gt;
1-2 carrots, diced&amp;lt;br&amp;gt;&lt;br /&gt;
1-2 onions, sliced&amp;lt;br&amp;gt;&lt;br /&gt;
1 small root celery, diced&amp;lt;br&amp;gt;&lt;br /&gt;
small swede/turnip, diced&amp;lt;br&amp;gt;&lt;br /&gt;
1 lb. of lamb (cheap bits)&amp;lt;br&amp;gt;&lt;br /&gt;
&lt;br /&gt;
&amp;lt;strong&amp;gt;Spices:&amp;lt;/strong&amp;gt;&lt;br /&gt;
salt&amp;lt;br&amp;gt;&lt;br /&gt;
black pepper (whole), rose pepper (whole)&amp;lt;br&amp;gt;&lt;br /&gt;
2 bay leaves&amp;lt;br&amp;gt;&lt;br /&gt;
dried rosemary&amp;lt;br&amp;gt;&lt;br /&gt;
&lt;br /&gt;
&amp;lt;strong&amp;gt;Preparations:&amp;lt;/strong&amp;gt;&amp;lt;br&amp;gt;&lt;br /&gt;
&lt;br /&gt;
Preheat the oven to 480 F/250 C.&lt;br /&gt;
Take a largish iron or clay pot (which has a lid); the pot has to be able to withstand lots of heat.&lt;br /&gt;
&lt;br /&gt;
Dice the meat. Try to make them even-sized bits, but &#039;s okay if you can&#039;t.&lt;br /&gt;
&lt;br /&gt;
Fry the meat on a skillet (or in a pot), using half of butter, until it has changed color, and no longer dribs reddish fluids; before this, tuck in any veggies you fancy so they get a good whirl around as well.&lt;br /&gt;
&lt;br /&gt;
Dump in spices and the rest of butter (spices to taste; you can always add more salt later, so it is not a bad idea to be stingy with it at this point). Note that the ale is added later. Do not put it in at this point.&lt;br /&gt;
&lt;br /&gt;
Put the pot into the oven &amp;lt;i&amp;gt;without&amp;lt;/i&amp;gt; the lid. Roast for 30 minutes, and at 15 minutes mark take a ladle and pull the pot out just enough to give it a good stir.&lt;br /&gt;
&lt;br /&gt;
At 30 minute mark, lower temperature down to 390 F/200 C, and again, let the entire thing to stew for 30 minutes.&lt;br /&gt;
&lt;br /&gt;
Take the pot out, stir, pour in ale. Put the lid on. Lower the temperature of the oven down to 350 F/175 C, and let it stew for 1 - 2 hours.&lt;br /&gt;
&lt;br /&gt;
Check the flavor somewhere in mid-roasting, and if the roast looks a bit dry (the level of fluids should be just a bit below level of stuff), add some water.&lt;br /&gt;
&lt;br /&gt;
Serve with whole boiled potatoes, salad, carrots, etc.&lt;br /&gt;
&lt;br /&gt;
===Bogies and Rice, by [[User:Lolth|Lolth]]===&lt;br /&gt;
&lt;br /&gt;
This dish was originally served in my school; it was one of the favorite foods, and no one wanted to miss the day when it was served. It was called as &amp;quot;Chinese pork stew&amp;quot; on menu, but since it is a school cafeteria food, of course it needs to be called with a suitable nickname. And due to yellowish color... well, bogies and rice is quite obvious. I&#039;ve recreated the recipe with extra flavor and bells and whistles, but I&#039;ve noticed two things about this dish:&amp;lt;br&amp;gt;&lt;br /&gt;
1) You can&#039;t make a small amount of it -- it just doesn&#039;t taste the same. So bring out the biggest kettle and make lots of it. This food keeps well (in this household of two it lasted for a week).&amp;lt;br&amp;gt;&lt;br /&gt;
2) You &amp;lt;strong&amp;gt;have&amp;lt;/strong&amp;gt; to serve it with &amp;lt;strong&amp;gt;long-grained white, slightly sticky rice&amp;lt;/strong&amp;gt;. Jasmin, Basmati, short-grain... no, none of them will do, I&#039;ve tried. It just doesn&#039;t taste as good as it does with long-grained rice. When you cook the rice, let it overcook a bit, so the texture gets smushed and it soaks the food&#039;s flavor better.&amp;lt;br&amp;gt;&lt;br /&gt;
&lt;br /&gt;
For eight to ten civilized eaters, or six to eight hogs or for two for a week.&lt;br /&gt;
&lt;br /&gt;
&amp;lt;strong&amp;gt;Main ingredients:&amp;lt;/strong&amp;gt;&amp;lt;br&amp;gt;&lt;br /&gt;
800 grams of cheap pork, cubed or sliced (stewing process plus pineapple will turn it really tender)&amp;lt;br&amp;gt;&lt;br /&gt;
2 red bell peppers, cut to bits&amp;lt;br&amp;gt;&lt;br /&gt;
2 yellow bell peppers, cut to bits&amp;lt;br&amp;gt;&lt;br /&gt;
2 green bell peppers, cut to bits&amp;lt;br&amp;gt;&lt;br /&gt;
2 leeks, halved, then cut to bits&amp;lt;br&amp;gt;&lt;br /&gt;
2-3 big yellow onions&amp;lt;br&amp;gt;&lt;br /&gt;
garlic to taste (preferrably lots of it), cut to ittybitty bits&amp;lt;br&amp;gt;&lt;br /&gt;
1-2 cans of crushed pineapple in juice (syrup will not do!)&amp;lt;br&amp;gt;&lt;br /&gt;
1-2 cans of bamboo shoots, sliced&amp;lt;br&amp;gt;&lt;br /&gt;
1-2 carrots shred or cut to bits&amp;lt;br&amp;gt;&lt;br /&gt;
&lt;br /&gt;
Chinese fivespice&amp;lt;br&amp;gt;&lt;br /&gt;
Powdered red bell pepper&amp;lt;br&amp;gt;&lt;br /&gt;
Tumeric&amp;lt;br&amp;gt;&lt;br /&gt;
Curry&amp;lt;br&amp;gt;&lt;br /&gt;
Salt&amp;lt;br&amp;gt;&lt;br /&gt;
Cooking oil (peanut is the best, followed by sunflower and canola oil)&amp;lt;br&amp;gt;&lt;br /&gt;
1 1/2 - 2 litres of water&amp;lt;br&amp;gt;&lt;br /&gt;
&lt;br /&gt;
Served with long-grained slightly-glutinous rice.&lt;br /&gt;
&lt;br /&gt;
&amp;lt;strong&amp;gt;Sweet and sour base:&amp;lt;/strong&amp;gt;&amp;lt;br&amp;gt;&lt;br /&gt;
3-5 tablespoonfuls of potato flour&lt;br /&gt;
1 1/2 desilitres of water&lt;br /&gt;
6 tablespoonfuls of rice vinegar&lt;br /&gt;
8 tablespoonfuls of sugar&lt;br /&gt;
3 tablespoonfuls of soy sauce&lt;br /&gt;
3 tablespoonfuls of Worcestershire sauce&lt;br /&gt;
&lt;br /&gt;
Chop up onion and garlic, fry lightly (but do not let them to brown) in a generous slosh of cooking oil. Use a large (3 to 5 litre kettle for this -- no reason why you should dirty more dishes than you have to, because the rest of the dish is done in the same kettle).&lt;br /&gt;
&lt;br /&gt;
Add meat, keep frying until meat looks suitably done and no longer leaks red fluids.&lt;br /&gt;
&lt;br /&gt;
Add fivespice, bell pepper powder, tumeric, curry and salt; the mixture should look similar to happily yellow sewage.&lt;br /&gt;
&lt;br /&gt;
Add water, carrots and crushed pineapple plus its juice.&lt;br /&gt;
&lt;br /&gt;
Let boil and bubble for 45 - 55 minutes.&lt;br /&gt;
&lt;br /&gt;
(After this point, it is a good idea to put the rice kettle on, so the rice is ready when the sauce is ready as well.)&lt;br /&gt;
&lt;br /&gt;
Add bell peppers and leek into the kettle. Let boil for 15 minutes, then add bamboo shoots. Let boil for 10 minutes more.&lt;br /&gt;
&lt;br /&gt;
Mix the sweet and sour base in a large cup, making sure that everything&#039;s smoothly blended together and there are absolutely no lumps anywhere. Then pour the sauce base into the kettle and stir vigorously so it doesn&#039;t have time to lump. Allow the sauce to boil something like 5 minutes, or until suitably thick. Check the flavor, add salt if necessary and serve with rice.&lt;br /&gt;
&lt;br /&gt;
===Meatloaf, Asian Flavor, by [[User:Brandi|Brandi]]===&lt;br /&gt;
&lt;br /&gt;
The original recipe was in &amp;lt;i&amp;gt;Accents of the Orient&amp;lt;/i&amp;gt; by Susan Grodnick, but it&#039;s changed somewhat as I made it more and more.&lt;br /&gt;
&lt;br /&gt;
2lbs ground beef (turkey is usable, but blander)&amp;lt;br&amp;gt;&lt;br /&gt;
2 cloves garlic, minced or grated&amp;lt;br&amp;gt;&lt;br /&gt;
2 teaspoons fresh grated gingerroot (I usually peel and grate a piece about the size of my thumbtip)&amp;lt;br&amp;gt;&lt;br /&gt;
2 tablespoons soy sauce&amp;lt;br&amp;gt;&lt;br /&gt;
1/4 cup hoisin sauce&amp;lt;br&amp;gt;&lt;br /&gt;
1/4 teaspoon black pepper (or to taste)&amp;lt;br&amp;gt;&lt;br /&gt;
4-6 green onions, chopped (maybe more if wilted bits have to be removed)&amp;lt;br&amp;gt;&lt;br /&gt;
Enough breadcrumbs (I know that&#039;s imprecise, see below)&amp;lt;br&amp;gt;&lt;br /&gt;
&lt;br /&gt;
Preheat oven to 350 degrees.&lt;br /&gt;
&lt;br /&gt;
Mix together the meat and wet ingredients in a bowl. Add breadcrumbs until the mix coheres into a nice lump without feeling too wet (ie there shouldn&#039;t be egg white or hoisin sauce sloshing around). I probably end up using about a cup of breadcrumbs, but as I&#039;m pouring them straight into the mix I can&#039;t be precise.&lt;br /&gt;
&lt;br /&gt;
Put the mix in a greased loaf pan (9&amp;quot; x 5&amp;quot;), and optionally brush the top with extra hoisin sauce. Bake until cooked through, about 50 minutes.&lt;br /&gt;
&lt;br /&gt;
&amp;lt;b&amp;gt;Tips and Variations:&amp;lt;/b&amp;gt;&amp;lt;br&amp;gt;&lt;br /&gt;
If you&#039;ve got one of those piston measuring cups Alton Brown so loves, it&#039;s the best way to measure and dispense the thick hoisin sauce.&lt;br /&gt;
&lt;br /&gt;
Tonkatsu sauce makes a sweeter alternative to hoisin sauce.&lt;br /&gt;
&lt;br /&gt;
Two Chinese pork sausages (the little pre-cooked kind you find in Asian markets) can be chopped fine in a mini food processor and added to the meat. This is especially good for adding flavor to a loaf based on ground turkey.&lt;br /&gt;
&lt;br /&gt;
===Kickass vinaigrette, by [[User:Teucer|Teucer]]===&lt;br /&gt;
&lt;br /&gt;
1 tablespoon balsamic vinegar&lt;br /&gt;
2 tablespoons sesame oil&lt;br /&gt;
1 chile japones (or to taste)&lt;br /&gt;
1 teaspoon Chinese hot mustard&lt;br /&gt;
1 dash ground ginger (optional)&lt;br /&gt;
&lt;br /&gt;
Saute the chile in the sesame oil until it begins to brown. Then remove the oil from the heat and take out the pepper. Wait for the oil to cool, and then put it and all the other ingredients into a small jar. Close tightly and shake vigorously. Shake well before serving.&lt;br /&gt;
&lt;br /&gt;
Author&#039;s notes: The recipe doesn&#039;t make a lot, but you don&#039;t want to overdo this one; it packs a wallop. It&#039;s meant to be served on steak, though other meat would work fine.&lt;br /&gt;
&lt;br /&gt;
&lt;br /&gt;
===Buttermilk biscuits made really, really easy, by [[User:Teucer|Teucer]]===&lt;br /&gt;
&lt;br /&gt;
2 cups flour&lt;br /&gt;
1 teaspoon baking powder&lt;br /&gt;
1/3 stick salted butter (aka 1/6 cup)&lt;br /&gt;
buttermilk as needed&lt;br /&gt;
&lt;br /&gt;
Stir the flour and baking powder together. With floured hands, work in the butter, breaking it up into small pieces. Then add buttermilk, a little bit at a time, working it in (with your hands; the only reason they should be remotely clean at the end is because the dough tastes good enough for you to lick it off your fingers) until you have an even-consistency dough, about the texture of bread dough. Form into biscuits of the desired size. I&#039;m a fan of &amp;quot;cat head&amp;quot; biscuits - those that, when risen, are roughly the size of the head of a cat. I&#039;ve never heard anyone use that term in real life, but it rocks and I&#039;m told it used to be more common. This recipe makes four of those, depending on the size of the cat. For smaller biscuits, you might stretch it to six or even eight.&lt;br /&gt;
&lt;br /&gt;
Bake at 450 (and make sure it&#039;s a real 450; in the dorm kitchens here that means setting the oven for close to 500) until it&#039;s golden on top. (That&#039;s about 15-20 minutes.) Ideally you won&#039;t have temperature-regulation issues burning the bottom a little and leaving the centers slightly doughy, but even if you do they are incredibly tasty.&lt;/div&gt;</summary>
		<author><name>Teucer</name></author>
	</entry>
	<entry>
		<id>https://wiki.rpg.net/index.php?title=Forum_Archive:Tangency_Open&amp;diff=13149</id>
		<title>Forum Archive:Tangency Open</title>
		<link rel="alternate" type="text/html" href="https://wiki.rpg.net/index.php?title=Forum_Archive:Tangency_Open&amp;diff=13149"/>
		<updated>2005-10-22T04:04:34Z</updated>

		<summary type="html">&lt;p&gt;Teucer: /* U */&lt;/p&gt;
&lt;hr /&gt;
&lt;div&gt;Part of the [[Forum_Archive:Main_Page|RPGnet Forum Archive]].&lt;br /&gt;
&lt;br /&gt;
===#===&lt;br /&gt;
===A===&lt;br /&gt;
[http://forum.rpg.net/showthread.php?t=64313 A man bursts into the room...]&lt;br /&gt;
&lt;br /&gt;
[http://forum.rpg.net/showthread.php?t=85312 A Strange And Incomplete Tale]&lt;br /&gt;
&lt;br /&gt;
[http://forum.rpg.net/showthread.php?t=141982 Adventures in LARP (or, I was a vampire in the JLA)]&lt;br /&gt;
&lt;br /&gt;
[http://forum.rpg.net/showthread.php?t=71693 As promised . . . ]&lt;br /&gt;
&lt;br /&gt;
===B===&lt;br /&gt;
[http://forum.rpg.net/showthread.php?t=78854  Behold your conqueror, human!]&lt;br /&gt;
&lt;br /&gt;
[http://forum.rpg.net/showthread.php?t=1044 Boost your status here!]&lt;br /&gt;
&lt;br /&gt;
[http://forum.rpg.net/showthread.php?t=152808 Burn this book!  Book titles that cause outrage]&lt;br /&gt;
&lt;br /&gt;
===C===&lt;br /&gt;
&lt;br /&gt;
[http://forum.rpg.net/showthread.php?p=3985097 Classic Tangency: the Cliff Notes.]  ([[Forum_Archive:Tangency_Open:Cliff_Notes|Summary page]])&lt;br /&gt;
&lt;br /&gt;
===D===&lt;br /&gt;
[http://forum.rpg.net/showthread.php?s=&amp;amp;threadid=39529 Deviant Desires]&lt;br /&gt;
&lt;br /&gt;
===E===&lt;br /&gt;
===F===&lt;br /&gt;
&lt;br /&gt;
[http://forum.rpg.net/showthread.php?t=65142 For the use of Tangency posters, I offer this handy visual tool:]&lt;br /&gt;
&lt;br /&gt;
[http://forum.rpg.net/showthread.php?t=124249 Fundies say the darndest things]&lt;br /&gt;
&lt;br /&gt;
===G===&lt;br /&gt;
===H===&lt;br /&gt;
===I===&lt;br /&gt;
===J===&lt;br /&gt;
===K===&lt;br /&gt;
===L===&lt;br /&gt;
===M===&lt;br /&gt;
===N===&lt;br /&gt;
===O===&lt;br /&gt;
[http://forum.rpg.net/showthread.php?t=126751 One Juxta to Rule Them All]&lt;br /&gt;
===P===&lt;br /&gt;
[http://forum.rpg.net/showthread.php?t=8142 PSA: What Is A Scree-Fise]&lt;br /&gt;
&lt;br /&gt;
===Q===&lt;br /&gt;
===R===&lt;br /&gt;
[http://forum.rpg.net/showthread.php?t=9882 RPGnetters Hypothetically Meeting]&lt;br /&gt;
&lt;br /&gt;
===S===&lt;br /&gt;
&lt;br /&gt;
[http://forum.rpg.net/showpost.php?p=4067531&amp;amp;postcount=69 The Saga of &amp;quot;Fat Bitch&amp;quot;]&lt;br /&gt;
&lt;br /&gt;
[http://forum.rpg.net/showthread.php?t=133955 So post your pictures . . .]&lt;br /&gt;
&lt;br /&gt;
===T===&lt;br /&gt;
[http://forum.rpg.net/showthread.php?p=4342416 Tang-Speak]&lt;br /&gt;
&lt;br /&gt;
[http://forum.rpg.net/showthread.php?t=129642 The Good, The Bad, And The Ugly: The Complete Works Of Darth Tang]&lt;br /&gt;
&lt;br /&gt;
[http://forum.rpg.net/showthread.php?t=196915 There&#039;s a loud part downstairs (+ Gamer Market stories)]&lt;br /&gt;
&lt;br /&gt;
[http://forum.rpg.net/showthread.php?t=130421 Things I wish I could say to my family]&lt;br /&gt;
&lt;br /&gt;
===U===&lt;br /&gt;
[http://forum.rpg.net/showthread.php?t=175693 The (un)Official &amp;quot;TANGENCY SONG&amp;quot;]&lt;br /&gt;
&lt;br /&gt;
===V===&lt;br /&gt;
===W===&lt;br /&gt;
===X===&lt;br /&gt;
===Y===&lt;br /&gt;
===Z===&lt;/div&gt;</summary>
		<author><name>Teucer</name></author>
	</entry>
	<entry>
		<id>https://wiki.rpg.net/index.php?title=Forum_Archive:Tangency_Open&amp;diff=13037</id>
		<title>Forum Archive:Tangency Open</title>
		<link rel="alternate" type="text/html" href="https://wiki.rpg.net/index.php?title=Forum_Archive:Tangency_Open&amp;diff=13037"/>
		<updated>2005-10-18T23:20:18Z</updated>

		<summary type="html">&lt;p&gt;Teucer: /* R */&lt;/p&gt;
&lt;hr /&gt;
&lt;div&gt;Part of the [[Forum_Archive:Main_Page|RPGnet Forum Archive]].&lt;br /&gt;
&lt;br /&gt;
===#===&lt;br /&gt;
===A===&lt;br /&gt;
[http://forum.rpg.net/showthread.php?t=64313 A man bursts into the room...]&lt;br /&gt;
&lt;br /&gt;
[http://forum.rpg.net/showthread.php?t=85312 A Strange And Incomplete Tale]&lt;br /&gt;
&lt;br /&gt;
[http://forum.rpg.net/showthread.php?t=141982 Adventures in LARP (or, I was a vampire in the JLA)]&lt;br /&gt;
&lt;br /&gt;
[http://forum.rpg.net/showthread.php?t=71693 As promised . . . ]&lt;br /&gt;
&lt;br /&gt;
===B===&lt;br /&gt;
[http://forum.rpg.net/showthread.php?t=78854  Behold your conqueror, human!]&lt;br /&gt;
&lt;br /&gt;
[http://forum.rpg.net/showthread.php?t=1044 Boost your status here!]&lt;br /&gt;
&lt;br /&gt;
[http://forum.rpg.net/showthread.php?t=152808 Burn this book!  Book titles that cause outrage]&lt;br /&gt;
&lt;br /&gt;
===C===&lt;br /&gt;
&lt;br /&gt;
[http://forum.rpg.net/showthread.php?p=3985097 Classic Tangency: the Cliff Notes.]  ([[Forum_Archive:Tangency_Open:Cliff_Notes|Summary page]])&lt;br /&gt;
&lt;br /&gt;
===D===&lt;br /&gt;
[http://forum.rpg.net/showthread.php?s=&amp;amp;threadid=39529 Deviant Desires]&lt;br /&gt;
&lt;br /&gt;
===E===&lt;br /&gt;
===F===&lt;br /&gt;
&lt;br /&gt;
[http://forum.rpg.net/showthread.php?t=65142 For the use of Tangency posters, I offer this handy visual tool:]&lt;br /&gt;
&lt;br /&gt;
[http://forum.rpg.net/showthread.php?t=124249 Fundies say the darndest things]&lt;br /&gt;
&lt;br /&gt;
===G===&lt;br /&gt;
===H===&lt;br /&gt;
===I===&lt;br /&gt;
===J===&lt;br /&gt;
===K===&lt;br /&gt;
===L===&lt;br /&gt;
===M===&lt;br /&gt;
===N===&lt;br /&gt;
===O===&lt;br /&gt;
[http://forum.rpg.net/showthread.php?t=126751 One Juxta to Rule Them All]&lt;br /&gt;
===P===&lt;br /&gt;
[http://forum.rpg.net/showthread.php?t=8142 PSA: What Is A Scree-Fise]&lt;br /&gt;
&lt;br /&gt;
===Q===&lt;br /&gt;
===R===&lt;br /&gt;
[http://forum.rpg.net/showthread.php?t=9882 RPGnetters Hypothetically Meeting]&lt;br /&gt;
&lt;br /&gt;
===S===&lt;br /&gt;
&lt;br /&gt;
[http://forum.rpg.net/showpost.php?p=4067531&amp;amp;postcount=69 The Saga of &amp;quot;Fat Bitch&amp;quot;]&lt;br /&gt;
&lt;br /&gt;
[http://forum.rpg.net/showthread.php?t=133955 So post your pictures . . .]&lt;br /&gt;
&lt;br /&gt;
===T===&lt;br /&gt;
[http://forum.rpg.net/showthread.php?p=4342416 Tang-Speak]&lt;br /&gt;
&lt;br /&gt;
[http://forum.rpg.net/showthread.php?t=129642 The Good, The Bad, And The Ugly: The Complete Works Of Darth Tang]&lt;br /&gt;
&lt;br /&gt;
[http://forum.rpg.net/showthread.php?t=196915 There&#039;s a loud part downstairs (+ Gamer Market stories)]&lt;br /&gt;
&lt;br /&gt;
[http://forum.rpg.net/showthread.php?t=130421 Things I wish I could say to my family]&lt;br /&gt;
&lt;br /&gt;
===U===&lt;br /&gt;
===V===&lt;br /&gt;
===W===&lt;br /&gt;
===X===&lt;br /&gt;
===Y===&lt;br /&gt;
===Z===&lt;/div&gt;</summary>
		<author><name>Teucer</name></author>
	</entry>
	<entry>
		<id>https://wiki.rpg.net/index.php?title=Tangency_Cookbook&amp;diff=13036</id>
		<title>Tangency Cookbook</title>
		<link rel="alternate" type="text/html" href="https://wiki.rpg.net/index.php?title=Tangency_Cookbook&amp;diff=13036"/>
		<updated>2005-10-18T17:26:39Z</updated>

		<summary type="html">&lt;p&gt;Teucer: &lt;/p&gt;
&lt;hr /&gt;
&lt;div&gt;This is a space for the cooks of RPG.net to post their favorite original recipes. All comments on them should be placed on the project&#039;s discussion page.&lt;br /&gt;
&lt;br /&gt;
If this gets too big, we can split it into multiple pages.&lt;br /&gt;
&lt;br /&gt;
For the sake of consistency, the American values of non-metric units will be used. Thus, there are six teaspoons to the fluid ounce, and just under 30 fluid ounces per gram.&lt;br /&gt;
&lt;br /&gt;
===Passion Fruit Bearnaise Sauce, by [[User:Teucer|Teucer]]===&lt;br /&gt;
&lt;br /&gt;
2 purple passion fruits&amp;lt;br&amp;gt;&lt;br /&gt;
1 tsp lemon juice&amp;lt;br&amp;gt;&lt;br /&gt;
3 egg yolks&amp;lt;br&amp;gt;&lt;br /&gt;
3/4 c butter&lt;br /&gt;
&lt;br /&gt;
Puree the passion fruits. Wrap the pulp in cheesecloth and squeeze it into a bowl. Clean out the blender and put into it the passion fruit juice, the lemon juice, and the egg yolks.&lt;br /&gt;
&lt;br /&gt;
Bring the butter to a boil.&lt;br /&gt;
&lt;br /&gt;
Puree the contents of the blender for 35 seconds. Starting after five seconds, slowly add the butter over the course of the remaining time. Immediately stop the blender and serve over fresh-grilled ribeye steaks.&lt;br /&gt;
&lt;br /&gt;
Author&#039;s notes: It&#039;s been a year since I made this, so I can&#039;t say for certain that I wrote down the proportions correctly.&lt;br /&gt;
&lt;br /&gt;
&lt;br /&gt;
===Banana Bread, by [[User:BethDragon|BethDragon]]===&lt;br /&gt;
&lt;br /&gt;
1/2 cup oil&amp;lt;br&amp;gt;&lt;br /&gt;
1 cup sugar     &amp;lt;br&amp;gt;&lt;br /&gt;
1tsp vanilla     &amp;lt;br&amp;gt;2 eggs     &amp;lt;br&amp;gt;&lt;br /&gt;
3 bananas&lt;br /&gt;
2 cups flour     &amp;lt;br&amp;gt;&lt;br /&gt;
1/2tsp baking soda     &amp;lt;br&amp;gt;&lt;br /&gt;
1tsp baking powder&amp;lt;br&amp;gt;&lt;br /&gt;
cinnamon to taste&lt;br /&gt;
&lt;br /&gt;
Mush the bananas, if they aren&#039;t already compeltely ripe and mushy.  After some time, they will turn a little brown and softer, which will make them easier to mix into the batter.&lt;br /&gt;
&lt;br /&gt;
Mix the wet ingredients together and then add the dry.  Pour batter into greased loaf pans and bake for 1 hour at 350°.  Test for doneness.&lt;br /&gt;
&lt;br /&gt;
&amp;lt;b&amp;gt;Chocolate Banana Bread&amp;lt;/b&amp;gt; - add 5tbs of cocoa powder (regular or dark) to dry mix, or to taste.&lt;br /&gt;
&lt;br /&gt;
&amp;lt;b&amp;gt;Strawberry Bread&amp;lt;/b&amp;gt; - omit cinnamon and use about 10 ounces of thawed or fresh strawberries.&lt;br /&gt;
&lt;br /&gt;
&lt;br /&gt;
===Pumpkin Bread, by [[User:BethDragon|BethDragon]]===&lt;br /&gt;
&lt;br /&gt;
3 1/2 cups flour     &amp;lt;br&amp;gt;&lt;br /&gt;
2tsp baking soda     &amp;lt;br&amp;gt;&lt;br /&gt;
1 1/2tsp salt     &amp;lt;br&amp;gt;&lt;br /&gt;
4 eggs&amp;lt;br&amp;gt;&lt;br /&gt;
2tsp cinnamon     &amp;lt;br&amp;gt;&lt;br /&gt;
1tsp nutmeg     &amp;lt;br&amp;gt;&lt;br /&gt;
3 cups sugar     &amp;lt;br&amp;gt;&lt;br /&gt;
1 cup oil&amp;lt;br&amp;gt;&lt;br /&gt;
2/3 cup water     &amp;lt;br&amp;gt;&lt;br /&gt;
2 cups pumpkin&amp;lt;br&amp;gt;&lt;br /&gt;
&lt;br /&gt;
Mix dry ingredients together.  Mix the wet ingredients together in a separate bowl and then add to the dry.  Mix well.  Bake at 350° for 1 hour and 15 minutes.  Test for doneness.  Makes at least 2 greased 9x5x3 loaves&lt;br /&gt;
&lt;br /&gt;
&lt;br /&gt;
===Pumpkin Cake, by [[User:BethDragon|BethDragon]]===&lt;br /&gt;
&lt;br /&gt;
2 cups sugar     &amp;lt;br&amp;gt;&lt;br /&gt;
2tsp baking powder   &amp;lt;br&amp;gt;  &lt;br /&gt;
2tsp cinnamon     &amp;lt;br&amp;gt;&lt;br /&gt;
3 eggs&amp;lt;br&amp;gt;&lt;br /&gt;
1/2tsp salt     &amp;lt;br&amp;gt;&lt;br /&gt;
2 cups flour     &amp;lt;br&amp;gt;&lt;br /&gt;
2tsp baking soda     &amp;lt;br&amp;gt;&lt;br /&gt;
1 cup oil&amp;lt;br&amp;gt;&lt;br /&gt;
2 cups pumpkin (or one of the small cans, close enough.)&lt;br /&gt;
&lt;br /&gt;
Mix together all of the dry ingredients + sugar.  Add oil, eggs, and pumpkin.  Mix well.  9x13 greased pan.  35-40 minutes at 350°.  (In angel food pan, about 60 minutes.)  Test for doneness.&lt;br /&gt;
&lt;br /&gt;
&lt;br /&gt;
===Cheesy Hashbrowns, by [[User:BethDragon|BethDragon]]===&lt;br /&gt;
&lt;br /&gt;
2lb thawed hash browns (the shredded kind)     &amp;lt;br&amp;gt;&lt;br /&gt;
1/2 cup milk&amp;lt;br&amp;gt;&lt;br /&gt;
1 can cream of mushroom soup     &amp;lt;br&amp;gt;&lt;br /&gt;
1 cup sour cream     &amp;lt;br&amp;gt;&lt;br /&gt;
1tsp pepper&amp;lt;br&amp;gt;&lt;br /&gt;
1 cup shredded cheddar cheese (or more, if preferred)&lt;br /&gt;
&lt;br /&gt;
Mix everything together except the hash browns and the cheese.  Once mixed, add in the hash browns.  Put in a greased 9x13 baking pan, patted down a bit.  Top with the cheddar.  Bake at 350° for 1 hour.&lt;br /&gt;
&lt;br /&gt;
===1 and a Quarter Hour Beef Stew, by [[User:Iceberg3k|Iceberg3k]]===&lt;br /&gt;
&lt;br /&gt;
2lb chuck roast, cubed (1&amp;quot; (25mm) cubes) &amp;lt;br&amp;gt;&lt;br /&gt;
1/2 gallon beef stock &amp;lt;br&amp;gt;&lt;br /&gt;
3 small onions, finely chopped &amp;lt;br&amp;gt;&lt;br /&gt;
4 potatoes, cut into sixteenths &amp;lt;br&amp;gt;&lt;br /&gt;
1 lb baby carrots, halved &amp;lt;br&amp;gt;&lt;br /&gt;
3 stalks celery, diced &amp;lt;br&amp;gt;&lt;br /&gt;
Spices to taste, but must include curry powder and 1 bay leaf &amp;lt;br&amp;gt;&lt;br /&gt;
1 cup medium-blonde roux&lt;br /&gt;
&lt;br /&gt;
Roll the beef cubes in a mixture of flour and curry powder and brown in a 2-gallon stock pot or stew pot. Add all vegetables and beef stock, plus bay leaf and spices to taste. Bring to boil, then turn heat down and simmer covered for 1 hour. Add roux, stir well and simmer for 15 more minutes. Serve with bread and a lovely beverage.&lt;br /&gt;
&lt;br /&gt;
===ABC Soup, by [[User:CyanideBreathmint|CyanideBreathmint]]===&lt;br /&gt;
&lt;br /&gt;
One chicken leg (thigh and drumstick) or half a small chicken carcass, bones and skin left on.&amp;lt;br&amp;gt;&lt;br /&gt;
Three potatoes, cubed.&amp;lt;br&amp;gt;&lt;br /&gt;
Two carrots, diced.&amp;lt;br&amp;gt;&lt;br /&gt;
Three ribs of celery, diced.&amp;lt;br&amp;gt;&lt;br /&gt;
Two large onions or four small onions, sliced into eighths.&amp;lt;br&amp;gt;&lt;br /&gt;
Two tablespoons black peppercorns.&amp;lt;br&amp;gt;&lt;br /&gt;
Four tablespoons crushed garlic.&amp;lt;br&amp;gt;&lt;br /&gt;
Soy sauce to taste.&amp;lt;br&amp;gt;&lt;br /&gt;
Salt to taste.&amp;lt;br&amp;gt;&lt;br /&gt;
Six cups of water.&lt;br /&gt;
&lt;br /&gt;
Optional:&amp;lt;br&amp;gt;&lt;br /&gt;
One tomato, cubed.&amp;lt;br&amp;gt;&lt;br /&gt;
One sprig green onion, chopped finely.&amp;lt;br&amp;gt;&lt;br /&gt;
Parsely or cilantro.&lt;br /&gt;
&lt;br /&gt;
Get a hugeass cooking pot. Put the chicken and the vegetables in the pot. Stir the crushed garlic and soy sauce in whilst putting everything in the pot. Tie the peppercorns in a small muslin spice bag, and put that in, too.&lt;br /&gt;
&lt;br /&gt;
Cover it with your six cups of water.&lt;br /&gt;
&lt;br /&gt;
Keep the soup covered and leave the heat on high. If your huge soup pot has a pyrex cover it can be handy.&lt;br /&gt;
&lt;br /&gt;
Go off and read something. Come back periodically and see if your soup is bubbling.&lt;br /&gt;
&lt;br /&gt;
If it is at a decent boil, taste the broth and then salt it to taste at this point. Don&#039;t worry if it tastes like bland dishwater. It will turn better later.&lt;br /&gt;
&lt;br /&gt;
Turn the heat to medium, keep the pot covered, and then go back and read something.&lt;br /&gt;
&lt;br /&gt;
Check back periodically every half an hour for three hours. When the onions are turning translucent and falling apart at the poke of a ladle and the carrots and potatoes are round-cornered, it ought to be done. Taste the broth. It should taste like chicken and onions. If you made this with boneless skinless chicken you deserve the tasteless travesty you got.&lt;br /&gt;
&lt;br /&gt;
Take the lid out and using tongs or other appropriate implements, fish the chicken out and place it on a plate to cool. Remove and discard skin. Shred the now-tender meat off the bones and toss it back in the pot. Discard bones once you&#039;re sure you haven&#039;t wasted any chicken.&lt;br /&gt;
&lt;br /&gt;
Turn heat down to low, and leave the cover off. Leave the soup to simmer for about half an hour.&lt;br /&gt;
&lt;br /&gt;
Ladle large helpings of the soup over the cubed tomato, in big-sized bowls, and sprinkle the chopped greens on top (if you wanted them.) Don&#039;t forget to take the bag of peppercorns out, unless you want someone trying to eat it.&lt;br /&gt;
&lt;br /&gt;
Author&#039;s notes: I have no idea why it&#039;s called ABC soup. It&#039;s been called that in my family since I was a little girl.&lt;br /&gt;
&lt;br /&gt;
===Lolth&#039;s Marinade for Pork Sacrifice, by [[User:Lolth|Lolth]]===&lt;br /&gt;
&lt;br /&gt;
Originally posted to women&#039;s RPG forum maintained by yours truly.&lt;br /&gt;
&lt;br /&gt;
Pork. Lots of it. I just put 8 lb. of pork into marinade.&lt;br /&gt;
&lt;br /&gt;
&amp;lt;strong&amp;gt;Marinade:&amp;lt;/strong&amp;gt;&amp;lt;br&amp;gt;&lt;br /&gt;
Lemon juice&amp;lt;br&amp;gt;&lt;br /&gt;
Pureed tomato&amp;lt;br&amp;gt;&lt;br /&gt;
Basil (dry)&amp;lt;br&amp;gt;&lt;br /&gt;
Onion powder&amp;lt;br&amp;gt;&lt;br /&gt;
Red bell pepper powder&amp;lt;br&amp;gt;&lt;br /&gt;
Garlic powder&amp;lt;br&amp;gt;&lt;br /&gt;
Mint (dry)&amp;lt;br&amp;gt;&lt;br /&gt;
Rosemary (dry)&amp;lt;br&amp;gt;&lt;br /&gt;
Oregano (dry)&amp;lt;br&amp;gt;&lt;br /&gt;
Cooking oil (lots of it)&amp;lt;br&amp;gt;&lt;br /&gt;
Salt&amp;lt;br&amp;gt;&lt;br /&gt;
Sugar&amp;lt;br&amp;gt;&lt;br /&gt;
&lt;br /&gt;
Mix everything together to make paste. Spread on pork bits and let marinade for 4 to 24+ hours.&lt;br /&gt;
&lt;br /&gt;
&amp;lt;strong&amp;gt;Sacrificial glaze (spread over pork just before holding it over fire or heat):&amp;lt;/strong&amp;gt;&amp;lt;br&amp;gt;&lt;br /&gt;
Red balsamic vinegar&amp;lt;br&amp;gt;&lt;br /&gt;
Rice vinegar&amp;lt;br&amp;gt;&lt;br /&gt;
Basil (dry)&amp;lt;br&amp;gt;&lt;br /&gt;
Onion powder&amp;lt;br&amp;gt;&lt;br /&gt;
Red bell pepper powder&amp;lt;br&amp;gt;&lt;br /&gt;
Garlic powder&amp;lt;br&amp;gt;&lt;br /&gt;
Mint (dry)&amp;lt;br&amp;gt;&lt;br /&gt;
Rosemary (dry)&amp;lt;br&amp;gt;&lt;br /&gt;
Oregano (dry)&amp;lt;br&amp;gt;&lt;br /&gt;
Cooking oil (lots of it)&amp;lt;br&amp;gt;&lt;br /&gt;
Salt&amp;lt;br&amp;gt;&lt;br /&gt;
Sugar&amp;lt;br&amp;gt;&lt;br /&gt;
&lt;br /&gt;
Eat and enjoy.&lt;br /&gt;
&lt;br /&gt;
===Lolth&#039;s Flammable and Patience-Requiring Pork Chop Marinade, by [[User:Lolth|Lolth]]===&lt;br /&gt;
&lt;br /&gt;
Originally posted to women&#039;s RPG forum maintained by yours truly:&lt;br /&gt;
Pork chops, lots of &#039;em. 4 or 5 lbs will do.&lt;br /&gt;
&lt;br /&gt;
&amp;lt;strong&amp;gt;Marinade:&amp;lt;/strong&amp;gt;&amp;lt;br&amp;gt;&lt;br /&gt;
Ghee (quite a lot of it; you want it runny in this phase)&amp;lt;br&amp;gt;&lt;br /&gt;
Rice vinegar&amp;lt;br&amp;gt;&lt;br /&gt;
Lemon juice&amp;lt;br&amp;gt;&lt;br /&gt;
Sunflower/canola oil&amp;lt;br&amp;gt;&lt;br /&gt;
Fresh garlic cloves, crushed (to taste; I use lots of garlic)&amp;lt;br&amp;gt;&lt;br /&gt;
Red bell pepper powder&amp;lt;br&amp;gt;&lt;br /&gt;
Cayenne pepper powder&amp;lt;br&amp;gt;&lt;br /&gt;
Black pepper, crushed&amp;lt;br&amp;gt;&lt;br /&gt;
Rosemary (dried)&amp;lt;br&amp;gt;&lt;br /&gt;
Mint (dried)&amp;lt;br&amp;gt;&lt;br /&gt;
Onion powder&amp;lt;br&amp;gt;&lt;br /&gt;
Pureed tomato&amp;lt;br&amp;gt;&lt;br /&gt;
Sugar&amp;lt;br&amp;gt;&lt;br /&gt;
Salt&amp;lt;br&amp;gt;&lt;br /&gt;
&lt;br /&gt;
Mix to paste. Spread some on pork chops, one side only; put chops into the fridge and let them settle for 45 minutes, so ghee hardens and forms a crust. Flip the porkers over carefully, minding the crust, and spread more on the other side. Again, let the chops rest for 45 minutes. Repeat until you got no pork chops left.&lt;br /&gt;
&lt;br /&gt;
&amp;lt;strong&amp;gt;Note:&amp;lt;/strong&amp;gt; the bit about &amp;quot;Flammable&amp;quot; is &amp;lt;strong&amp;gt;not a joke&amp;lt;/strong&amp;gt;. Remember, ghee is purified butter, and is used in some places of Nepal &amp;lt;i&amp;gt;for lamp oil as well&amp;lt;/i&amp;gt;. This, however, gives a great flavor if you&#039;re using an electric barbeque, as it bursts into fire now and then and gives a delicious smoke aroma to your food...&lt;br /&gt;
&lt;br /&gt;
However, you want to keep an eye on your barbeque and not turn your back to it.&lt;br /&gt;
&lt;br /&gt;
===Spider&#039;s Nectarine Surprise, by [[User:Lolth|Lolth]]===&lt;br /&gt;
&lt;br /&gt;
8 - 10 nectarines&amp;lt;br&amp;gt;&lt;br /&gt;
&amp;lt;strong&amp;gt;Syrup:&amp;lt;/strong&amp;gt;&amp;lt;br&amp;gt;&lt;br /&gt;
1,5 desilitres of sugar (appr. 135 grams)&amp;lt;br&amp;gt;&lt;br /&gt;
4 desilitres of water&amp;lt;br&amp;gt;&lt;br /&gt;
5 cl Galliano vanilla liquor&amp;lt;br&amp;gt;&lt;br /&gt;
&lt;br /&gt;
Cinnamon powder&amp;lt;br&amp;gt;&lt;br /&gt;
Grated nutmeg&amp;lt;br&amp;gt;&lt;br /&gt;
&lt;br /&gt;
First, get rid of the peels on nectarines. This is easily achieved by pouring boiling water on top of nectarines and letting them soak for five minutes, then quickly dunking them into cold water and rubbing the surface after making a small cut. Halve the nectarines, get rid of the huge seed, and then cut to slices. While you&#039;re doing this, put sugar and water into a coated/teflon kettle, and put on boil; the syrup should bubble when you dunk in the sliced nectarines.&lt;br /&gt;
&lt;br /&gt;
Lower the temperature, and let the nectarines boil for 10 minutes. Turn off the heat, pull the kettle partially aside, and pour in vanilla liquor. Let soak for five.&lt;br /&gt;
&lt;br /&gt;
Put into bowls (5 or 6), and sprinkle both cinnamon and nutmeg over fruits and syrup.&lt;br /&gt;
&lt;br /&gt;
Serve warm.&lt;br /&gt;
&lt;br /&gt;
===Lolth&#039;s Extraordinary Chicken, by [[User:Lolth|Lolth]]===&lt;br /&gt;
&lt;br /&gt;
Originally posted to women&#039;s RPG forum maintained by yours truly.&lt;br /&gt;
&lt;br /&gt;
1 chicken/chick&lt;br /&gt;
&lt;br /&gt;
&amp;lt;strong&amp;gt;Stuffing:&amp;lt;/strong&amp;gt;&amp;lt;br&amp;gt;&lt;br /&gt;
100+ grams of smoked/smoke-aroma greasy bacon, chopped&amp;lt;br&amp;gt;&lt;br /&gt;
1 smallish leek, chopped fine&amp;lt;br&amp;gt;&lt;br /&gt;
150 grams of shiitake mushrooms, chopped&amp;lt;br&amp;gt;&lt;br /&gt;
a drop of cooking oil/butter&amp;lt;br&amp;gt;&lt;br /&gt;
couple of slices of wheat bread or whole-grain bread, fresh, crumbled&amp;lt;br&amp;gt;&lt;br /&gt;
3/4th of Granny Smith apple&amp;lt;br&amp;gt;&lt;br /&gt;
some dried sage and oregano&amp;lt;br&amp;gt;&lt;br /&gt;
a slosh of red balsamic vinegar&amp;lt;br&amp;gt;&lt;br /&gt;
&lt;br /&gt;
Start frying the bacon in oil/butter, add mushrooms and leek when bacon starts to fry for real. Add apple and rest of the stuff except balsamic vinegar, and when everything&#039;s suitably mushy, drip in the balsamic vinegar and mix, leave to cool.&lt;br /&gt;
&lt;br /&gt;
&amp;lt;strong&amp;gt;Scrubba-dub-lube (to taste):&amp;lt;/strong&amp;gt;&amp;lt;br&amp;gt;&lt;br /&gt;
couple of large spoonfuls of butter/ghee&amp;lt;br&amp;gt;&lt;br /&gt;
canola/sunflower/whatever cooking oil&amp;lt;br&amp;gt;&lt;br /&gt;
garlic powder&amp;lt;br&amp;gt;&lt;br /&gt;
red bell pepper powder&amp;lt;br&amp;gt;&lt;br /&gt;
onion powder&amp;lt;br&amp;gt;&lt;br /&gt;
tumeric powder&amp;lt;br&amp;gt;&lt;br /&gt;
ground black pepper&amp;lt;br&amp;gt;&lt;br /&gt;
salt&amp;lt;br&amp;gt;&lt;br /&gt;
curry&amp;lt;br&amp;gt;&lt;br /&gt;
a teaspoonful or two of runny honey&amp;lt;br&amp;gt;&lt;br /&gt;
apricot brandy&amp;lt;br&amp;gt;&lt;br /&gt;
&lt;br /&gt;
Mix everything in a small kettle, and leave beside warm stove (after doing the stuffing, that is); mix well, and scrub on chicken, who surely will appreciate it.&lt;br /&gt;
&lt;br /&gt;
Put into oven (150-180 C), and roll it over now and then and scrub more scrubba-dub-lube on the chicken.&lt;br /&gt;
&lt;br /&gt;
After about an hour or so, take the chicken out, turn heat up to 225, turn the breast side up, rub with scrubba-dub-lube, add breadcrumbs, and slather with butter. Put the chicken back until interesting colors show up on breadcrumbs (if it is smoking black, you kept it there too long).&lt;br /&gt;
&lt;br /&gt;
http://www.ilmatar.net/~skiriki/Snark/ExtraordinaryChicken3.jpg&lt;br /&gt;
&lt;br /&gt;
===Chicken Quesadillas by [[User:shewolf|Shewolf]]===&lt;br /&gt;
&lt;br /&gt;
1lb chicken breast, bonless &amp;amp; skinless&amp;lt;br&amp;gt;&lt;br /&gt;
2pkg large burrito shells&amp;lt;br&amp;gt;&lt;br /&gt;
either taco bell sauce packs, OR a taco sauce of your choice&amp;lt;br&amp;gt;&lt;br /&gt;
shredded mexican-style cheese&amp;lt;br&amp;gt;&lt;br /&gt;
&lt;br /&gt;
Cook breasts in a crock-pot for 8 hrs on low. Remove from crock, and shred. Place into saucepan with the taco sauce (when I first made these, all I had was a huge pile of hot and medium taco bell sauce packs. Tasted perfect) stirring as you add sauce. You don&#039;t want a soup. Cook until warm.&lt;br /&gt;
&lt;br /&gt;
Take a skillet, lightly grease with butter or oil, and set on med-lo to med heat. Place chicken onto half a burrito, add cheese, fold, then place into skillet, using a saucer to hold down the burrito (until the cheese melts enough to hold it together). Flip, and cook until nicely browned. Either slice with a pizza cutter, or serve whole.&lt;br /&gt;
&lt;br /&gt;
Depending on how stingy you are with the meat, and how hungry people are, serves 4-24 people.&lt;br /&gt;
&lt;br /&gt;
===&amp;quot;My Ramen will sneak into your Ramen&#039;s house at night, and fucking kill it&amp;quot; ramen by [[User: Amado G|Amado G]]===&lt;br /&gt;
&lt;br /&gt;
1 Packet Ramen (preferably Chicken)&amp;lt;br&amp;gt;&lt;br /&gt;
1 Bottle Sriracha chile sauce, do NOT substitute&amp;lt;br&amp;gt;&lt;br /&gt;
1 Key lime&amp;lt;br&amp;gt;&lt;br /&gt;
&lt;br /&gt;
To perform as originated by Mr. G, boil water in a nalgene in your local microwave. This should take about a minute. As you do so, pour ramen noodles, flavor packet, Sriracha sauce, and key lime juice into a sealable bowl. When the water finishes boiling, pour enough water to cover, but not totally innundate the ramen. Seal the bowl, then, wait three minutes. &lt;br /&gt;
&lt;br /&gt;
Eat, I prefer using chopsticks.&lt;br /&gt;
&lt;br /&gt;
===Mike&#039;s Curry by [[User: Jezrael|Jezrael]]===&lt;br /&gt;
&lt;br /&gt;
My contribution: This is how I make curry.&amp;lt;br&amp;gt; &lt;br /&gt;
Soy Sauce&amp;lt;br&amp;gt; &lt;br /&gt;
Worcester Sauce&amp;lt;br&amp;gt; &lt;br /&gt;
3 Tablespoon butter or margerine&amp;lt;br&amp;gt; &lt;br /&gt;
2 Cloves Garlic, Diced&amp;lt;br&amp;gt; &lt;br /&gt;
3 teaspoons Curry Powder //I usually use a mix of different kinds//&amp;lt;br&amp;gt; &lt;br /&gt;
1/2 teaspoon Garam Masala&amp;lt;br&amp;gt; &lt;br /&gt;
1/2 Onion, Chopped&amp;lt;br&amp;gt; &lt;br /&gt;
1/2 Green Pepper, Chopped&amp;lt;br&amp;gt; &lt;br /&gt;
1 to 1 and 1/2 pounds of your preferred meat, cubed //I prefer Chicken or Pork//&amp;lt;br&amp;gt; &lt;br /&gt;
1 can Lite Coconut Milk OR 1 can Beef Broth OR 1 pint nonfat yogurt&amp;lt;br&amp;gt; &lt;br /&gt;
1 wok&amp;lt;br&amp;gt; &lt;br /&gt;
2 cups cooked rice&amp;lt;br&amp;gt; &lt;br /&gt;
&lt;br /&gt;
Optionals:&amp;lt;br&amp;gt; &lt;br /&gt;
Corn Starch for thickness&amp;lt;br&amp;gt; &lt;br /&gt;
Other vegetables for taste&amp;lt;br&amp;gt; &lt;br /&gt;
&lt;br /&gt;
First things first, marinate the meat in a mixture of soy sauce and worcestershire sauce for about 20-30 minutes. &lt;br /&gt;
&lt;br /&gt;
Melt the butter in the wok and saute the diced garlic until brown, you may want to add a bit of the diced onion (but not all of it) at this point as well. Once the garlic is browned add in the curry powder and masala and saute it for a bit as well to release the flavors, not too long or the curry will burn and stick to the wok, use your best judgement on that part. Take whatever liquid you&#039;ve decided to use and pour it into the wok, bring it to just at boiling and then reduce the heat to a simmer. Add the meat AND the marinade. Stir occasionally. The meat should be done within 20-30 minutes. Depending on whether you like your veggies soft or crunchy you could add them in as you add the meat or wait. I usually wait until the meat is about half-cooked to add my veggies. When the meat is done so is the curry. It will have varying consistancy depending on what liquids you used, so you may want to use some starch or other thickener to thicken the mix up. The yogurt makes the thickest sauce...the broth the thinnest. Pour the sauce over rice and enjoy! &lt;br /&gt;
&lt;br /&gt;
I sometimes add tomatoes early in the cooking so that they break down and give a more tangy final taste to the sauce. I imagine you could also further reduce the heat and reduce the sauce to thicken it, but I&#039;m usually too hungry to try. This can serve 2-4 people. It&#039;s not an exact doubling for 4-8 people, especially with the curry powder. Also you could substitute something less fattening for the butter, canola oil maybe? &lt;br /&gt;
&lt;br /&gt;
Enjoy!&lt;br /&gt;
&lt;br /&gt;
===A variant of Karelian roast, by [[User:Lolth|Lolth]]===&lt;br /&gt;
&lt;br /&gt;
This is slightly more artery-friendly than my gran&#039;s original recipe, plus it has veggies in it.&lt;br /&gt;
&lt;br /&gt;
&amp;lt;strong&amp;gt;Main ingredients:&amp;lt;/strong&amp;gt;&amp;lt;br&amp;gt;&lt;br /&gt;
2 lb. of beef (fairly lean, and you can use cheapest parts for this)&amp;lt;br&amp;gt;&lt;br /&gt;
2 lb. of pork (somewhat greasy, and cheapest parts are the best)&amp;lt;br&amp;gt;&lt;br /&gt;
1 1/2 cups of water&amp;lt;br&amp;gt;&lt;br /&gt;
a decent-sized chunk of butter (about 4 oz)&amp;lt;br&amp;gt;&lt;br /&gt;
a bottle (quart-sized or slightly bigger) of ale&amp;lt;br&amp;gt;&lt;br /&gt;
&lt;br /&gt;
&amp;lt;strong&amp;gt;Optional stuff (for each two ingredients added, add 1/4 cup of water):&amp;lt;/strong&amp;gt;&amp;lt;br&amp;gt;&lt;br /&gt;
1-2 carrots, diced&amp;lt;br&amp;gt;&lt;br /&gt;
1-2 onions, sliced&amp;lt;br&amp;gt;&lt;br /&gt;
1 small root celery, diced&amp;lt;br&amp;gt;&lt;br /&gt;
small swede/turnip, diced&amp;lt;br&amp;gt;&lt;br /&gt;
1 lb. of lamb (cheap bits)&amp;lt;br&amp;gt;&lt;br /&gt;
&lt;br /&gt;
&amp;lt;strong&amp;gt;Spices:&amp;lt;/strong&amp;gt;&lt;br /&gt;
salt&amp;lt;br&amp;gt;&lt;br /&gt;
black pepper (whole), rose pepper (whole)&amp;lt;br&amp;gt;&lt;br /&gt;
2 bay leaves&amp;lt;br&amp;gt;&lt;br /&gt;
dried rosemary&amp;lt;br&amp;gt;&lt;br /&gt;
&lt;br /&gt;
&amp;lt;strong&amp;gt;Preparations:&amp;lt;/strong&amp;gt;&amp;lt;br&amp;gt;&lt;br /&gt;
&lt;br /&gt;
Preheat the oven to 480 F/250 C.&lt;br /&gt;
Take a largish iron or clay pot (which has a lid); the pot has to be able to withstand lots of heat.&lt;br /&gt;
&lt;br /&gt;
Dice the meat. Try to make them even-sized bits, but &#039;s okay if you can&#039;t.&lt;br /&gt;
&lt;br /&gt;
Fry the meat on a skillet (or in a pot), using half of butter, until it has changed color, and no longer dribs reddish fluids; before this, tuck in any veggies you fancy so they get a good whirl around as well.&lt;br /&gt;
&lt;br /&gt;
Dump in spices and the rest of butter (spices to taste; you can always add more salt later, so it is not a bad idea to be stingy with it at this point). Note that the ale is added later. Do not put it in at this point.&lt;br /&gt;
&lt;br /&gt;
Put the pot into the oven &amp;lt;i&amp;gt;without&amp;lt;/i&amp;gt; the lid. Roast for 30 minutes, and at 15 minutes mark take a ladle and pull the pot out just enough to give it a good stir.&lt;br /&gt;
&lt;br /&gt;
At 30 minute mark, lower temperature down to 390 F/200 C, and again, let the entire thing to stew for 30 minutes.&lt;br /&gt;
&lt;br /&gt;
Take the pot out, stir, pour in ale. Put the lid on. Lower the temperature of the oven down to 350 F/175 C, and let it stew for 1 - 2 hours.&lt;br /&gt;
&lt;br /&gt;
Check the flavor somewhere in mid-roasting, and if the roast looks a bit dry (the level of fluids should be just a bit below level of stuff), add some water.&lt;br /&gt;
&lt;br /&gt;
Serve with whole boiled potatoes, salad, carrots, etc.&lt;br /&gt;
&lt;br /&gt;
===Bogies and Rice, by [[User:Lolth|Lolth]]===&lt;br /&gt;
&lt;br /&gt;
This dish was originally served in my school; it was one of the favorite foods, and no one wanted to miss the day when it was served. It was called as &amp;quot;Chinese pork stew&amp;quot; on menu, but since it is a school cafeteria food, of course it needs to be called with a suitable nickname. And due to yellowish color... well, bogies and rice is quite obvious. I&#039;ve recreated the recipe with extra flavor and bells and whistles, but I&#039;ve noticed two things about this dish:&amp;lt;br&amp;gt;&lt;br /&gt;
1) You can&#039;t make a small amount of it -- it just doesn&#039;t taste the same. So bring out the biggest kettle and make lots of it. This food keeps well (in this household of two it lasted for a week).&amp;lt;br&amp;gt;&lt;br /&gt;
2) You &amp;lt;strong&amp;gt;have&amp;lt;/strong&amp;gt; to serve it with &amp;lt;strong&amp;gt;long-grained white, slightly sticky rice&amp;lt;/strong&amp;gt;. Jasmin, Basmati, short-grain... no, none of them will do, I&#039;ve tried. It just doesn&#039;t taste as good as it does with long-grained rice. When you cook the rice, let it overcook a bit, so the texture gets smushed and it soaks the food&#039;s flavor better.&amp;lt;br&amp;gt;&lt;br /&gt;
&lt;br /&gt;
For eight to ten civilized eaters, or six to eight hogs or for two for a week.&lt;br /&gt;
&lt;br /&gt;
&amp;lt;strong&amp;gt;Main ingredients:&amp;lt;/strong&amp;gt;&amp;lt;br&amp;gt;&lt;br /&gt;
800 grams of cheap pork, cubed or sliced (stewing process plus pineapple will turn it really tender)&amp;lt;br&amp;gt;&lt;br /&gt;
2 red bell peppers, cut to bits&amp;lt;br&amp;gt;&lt;br /&gt;
2 yellow bell peppers, cut to bits&amp;lt;br&amp;gt;&lt;br /&gt;
2 green bell peppers, cut to bits&amp;lt;br&amp;gt;&lt;br /&gt;
2 leeks, halved, then cut to bits&amp;lt;br&amp;gt;&lt;br /&gt;
2-3 big yellow onions&amp;lt;br&amp;gt;&lt;br /&gt;
garlic to taste (preferrably lots of it), cut to ittybitty bits&amp;lt;br&amp;gt;&lt;br /&gt;
1-2 cans of crushed pineapple in juice (syrup will not do!)&amp;lt;br&amp;gt;&lt;br /&gt;
1-2 cans of bamboo shoots, sliced&amp;lt;br&amp;gt;&lt;br /&gt;
1-2 carrots shred or cut to bits&amp;lt;br&amp;gt;&lt;br /&gt;
&lt;br /&gt;
Chinese fivespice&amp;lt;br&amp;gt;&lt;br /&gt;
Powdered red bell pepper&amp;lt;br&amp;gt;&lt;br /&gt;
Tumeric&amp;lt;br&amp;gt;&lt;br /&gt;
Curry&amp;lt;br&amp;gt;&lt;br /&gt;
Salt&amp;lt;br&amp;gt;&lt;br /&gt;
Cooking oil (peanut is the best, followed by sunflower and canola oil)&amp;lt;br&amp;gt;&lt;br /&gt;
1 1/2 - 2 litres of water&amp;lt;br&amp;gt;&lt;br /&gt;
&lt;br /&gt;
Served with long-grained slightly-glutinous rice.&lt;br /&gt;
&lt;br /&gt;
&amp;lt;strong&amp;gt;Sweet and sour base:&amp;lt;/strong&amp;gt;&amp;lt;br&amp;gt;&lt;br /&gt;
3-5 tablespoonfuls of potato flour&lt;br /&gt;
1 1/2 desilitres of water&lt;br /&gt;
6 tablespoonfuls of rice vinegar&lt;br /&gt;
8 tablespoonfuls of sugar&lt;br /&gt;
3 tablespoonfuls of soy sauce&lt;br /&gt;
3 tablespoonfuls of Worcestershire sauce&lt;br /&gt;
&lt;br /&gt;
Chop up onion and garlic, fry lightly (but do not let them to brown) in a generous slosh of cooking oil. Use a large (3 to 5 litre kettle for this -- no reason why you should dirty more dishes than you have to, because the rest of the dish is done in the same kettle).&lt;br /&gt;
&lt;br /&gt;
Add meat, keep frying until meat looks suitably done and no longer leaks red fluids.&lt;br /&gt;
&lt;br /&gt;
Add fivespice, bell pepper powder, tumeric, curry and salt; the mixture should look similar to happily yellow sewage.&lt;br /&gt;
&lt;br /&gt;
Add water, carrots and crushed pineapple plus its juice.&lt;br /&gt;
&lt;br /&gt;
Let boil and bubble for 45 - 55 minutes.&lt;br /&gt;
&lt;br /&gt;
(After this point, it is a good idea to put the rice kettle on, so the rice is ready when the sauce is ready as well.)&lt;br /&gt;
&lt;br /&gt;
Add bell peppers and leek into the kettle. Let boil for 15 minutes, then add bamboo shoots. Let boil for 10 minutes more.&lt;br /&gt;
&lt;br /&gt;
Mix the sweet and sour base in a large cup, making sure that everything&#039;s smoothly blended together and there are absolutely no lumps anywhere. Then pour the sauce base into the kettle and stir vigorously so it doesn&#039;t have time to lump. Allow the sauce to boil something like 5 minutes, or until suitably thick. Check the flavor, add salt if necessary and serve with rice.&lt;br /&gt;
&lt;br /&gt;
===Meatloaf, Asian Flavor, by [[User:Brandi|Brandi]]===&lt;br /&gt;
&lt;br /&gt;
The original recipe was in &amp;lt;i&amp;gt;Accents of the Orient&amp;lt;/i&amp;gt; by Susan Grodnick, but it&#039;s changed somewhat as I made it more and more.&lt;br /&gt;
&lt;br /&gt;
2lbs ground beef (turkey is usable, but blander)&amp;lt;br&amp;gt;&lt;br /&gt;
2 cloves garlic, minced or grated&amp;lt;br&amp;gt;&lt;br /&gt;
2 teaspoons fresh grated gingerroot (I usually peel and grate a piece about the size of my thumbtip)&amp;lt;br&amp;gt;&lt;br /&gt;
2 tablespoons soy sauce&amp;lt;br&amp;gt;&lt;br /&gt;
1/4 cup hoisin sauce&amp;lt;br&amp;gt;&lt;br /&gt;
1/4 teaspoon black pepper (or to taste)&amp;lt;br&amp;gt;&lt;br /&gt;
4-6 green onions, chopped (maybe more if wilted bits have to be removed)&amp;lt;br&amp;gt;&lt;br /&gt;
Enough breadcrumbs (I know that&#039;s imprecise, see below)&amp;lt;br&amp;gt;&lt;br /&gt;
&lt;br /&gt;
Preheat oven to 350 degrees.&lt;br /&gt;
&lt;br /&gt;
Mix together the meat and wet ingredients in a bowl. Add breadcrumbs until the mix coheres into a nice lump without feeling too wet (ie there shouldn&#039;t be egg white or hoisin sauce sloshing around). I probably end up using about a cup of breadcrumbs, but as I&#039;m pouring them straight into the mix I can&#039;t be precise.&lt;br /&gt;
&lt;br /&gt;
Put the mix in a greased loaf pan (9&amp;quot; x 5&amp;quot;), and optionally brush the top with extra hoisin sauce. Bake until cooked through, about 50 minutes.&lt;br /&gt;
&lt;br /&gt;
&amp;lt;b&amp;gt;Tips and Variations:&amp;lt;/b&amp;gt;&amp;lt;br&amp;gt;&lt;br /&gt;
If you&#039;ve got one of those piston measuring cups Alton Brown so loves, it&#039;s the best way to measure and dispense the thick hoisin sauce.&lt;br /&gt;
&lt;br /&gt;
Tonkatsu sauce makes a sweeter alternative to hoisin sauce.&lt;br /&gt;
&lt;br /&gt;
Two Chinese pork sausages (the little pre-cooked kind you find in Asian markets) can be chopped fine in a mini food processor and added to the meat. This is especially good for adding flavor to a loaf based on ground turkey.&lt;br /&gt;
&lt;br /&gt;
===Kickass vinaigrette, by [[User:Teucer|Teucer]]===&lt;br /&gt;
&lt;br /&gt;
1 tablespoon balsamic vinegar&lt;br /&gt;
2 tablespoons sesame oil&lt;br /&gt;
1 chile japones (or to taste)&lt;br /&gt;
1 teaspoon Chinese hot mustard&lt;br /&gt;
1 dash ground ginger (optional)&lt;br /&gt;
&lt;br /&gt;
Saute the chile in the sesame oil until it begins to brown. Then remove the oil from the heat and take out the pepper. Wait for the oil to cool, and then put it and all the other ingredients into a small jar. Close tightly and shake vigorously. Shake well before serving.&lt;br /&gt;
&lt;br /&gt;
Author&#039;s notes: The recipe doesn&#039;t make a lot, but you don&#039;t want to overdo this one; it packs a wallop. It&#039;s meant to be served on steak, though other meat would work fine.&lt;/div&gt;</summary>
		<author><name>Teucer</name></author>
	</entry>
	<entry>
		<id>https://wiki.rpg.net/index.php?title=Tangency_Timeline&amp;diff=12826</id>
		<title>Tangency Timeline</title>
		<link rel="alternate" type="text/html" href="https://wiki.rpg.net/index.php?title=Tangency_Timeline&amp;diff=12826"/>
		<updated>2005-10-11T19:07:04Z</updated>

		<summary type="html">&lt;p&gt;Teucer: &lt;/p&gt;
&lt;hr /&gt;
&lt;div&gt;This is intended as a reference for interested posters, and those new to RPGNet, and Tangency in specific.  Each item will be in chronological order, with the title, date and description of the event.  Contributor in parentheses.&lt;br /&gt;
&lt;br /&gt;
==January 2001==&lt;br /&gt;
; Tangency Opens : the creation of the new forum for the discussion of things not game related (NoCarrier)&lt;br /&gt;
&lt;br /&gt;
==June 2002==&lt;br /&gt;
; Tangency learns of the Scree-Fice menace. The screefice are aliens wanting to eat your eyes and kidneys.  Mango tea keeps them away.  (David Johansen for suggestion, Lazarus for description, teucer found the date)&lt;br /&gt;
; Octopi can&#039;t find Germany on a map.&lt;br /&gt;
; The infamous Skarka Clone Wars&lt;br /&gt;
&lt;br /&gt;
==July 2002==&lt;br /&gt;
; The first &amp;quot;Cast Tangency&amp;quot; thread ever&lt;br /&gt;
&lt;br /&gt;
==August 2002==&lt;br /&gt;
; Killfuck Soulshitter is introduced.&lt;br /&gt;
&lt;br /&gt;
==January 2003==&lt;br /&gt;
; A Silent Wail posts &amp;quot;My hate of d02 know no limit.&amp;quot; Before the end of the day, it gets moved to Open. (Within a few months, the meme comes to include the typo of &amp;quot;hat&amp;quot; for &amp;quot;hate&amp;quot;, not in the original.)&lt;br /&gt;
&lt;br /&gt;
==July 2003==&lt;br /&gt;
; First appearance of Bonesaw&lt;br /&gt;
&lt;br /&gt;
==October 2003==&lt;br /&gt;
; The infamous bigfoot flamewar results in the meme that bigfoot is one of those touchy subjects you shouldn&#039;t mention, like tipping.&lt;br /&gt;
; The troll Uncle Franco has a thread turned into a cookbook of yummy Jewish (and a little bit of Indian) food.&lt;br /&gt;
&lt;br /&gt;
==September 2004==&lt;br /&gt;
; Vigorous Aliveness&lt;br /&gt;
&lt;br /&gt;
==January 2005==&lt;br /&gt;
; Creation of Tangency Cliff&#039;s Notes&lt;br /&gt;
&lt;br /&gt;
==August 2005==&lt;br /&gt;
; Creation of the Tangency Timeline : This wiki page came into existance.&lt;br /&gt;
&lt;br /&gt;
&lt;br /&gt;
==Undated==&lt;br /&gt;
; The great Open crash : brought about the exodus to Tangency and led to the growing sense of community that still makes Tangency really unique. (David Johansen)&lt;br /&gt;
; The new software. : In which the old threaded, fast loading, and stable software was replaced with the current slow loading, unstable software. (David Johansen)&lt;br /&gt;
:In the olden times, before 2001, RPGnet used a non-standard threaded messageboard software.  This software was antiquated and made moderation and maintenance extremely difficult.  Because of this, it was decided to move to a more standard UBB form of messageboard software to improve these factors as well as to have future software support available.&lt;br /&gt;
:The first characteristic of the new software which caused much uproar was the lack of threaded view. The old software this type of view, and it was predicted that the loss of threaded view would end all discussion on the forums.&lt;br /&gt;
:The next characteristic which caused some argument was the ability to have an avatar image.  Many people liked having an image next to posters&#039; names.  Many other people didn&#039;t, and insisted the ability be removed from the forums.&lt;br /&gt;
:In the early days of the new forums, a user could select custom colors for their particular browsing of the site.  This feature seems to have been removed somewhere along the way.&lt;br /&gt;
:Since the change to the &amp;quot;new software&amp;quot; the forum has been updated at least once.  This update allowed people to browse the forums with threaded views.  Despite the return of this feature, it is not believed many people use it.&lt;br /&gt;
; The Gay greeks thread and following coming out of various posters. : Tangency&#039;s gay dawn. Before this gender issues were generally unexplored. (David Johansen)&lt;br /&gt;
; The great religion flamewars. : This being roughly equivilant to the Last Alliance of Men and Elves in terms of its long term effects on Tangency&#039;s character. (David Johansen)&lt;br /&gt;
; The Mod Wars and attendant exodus I - III. : In which various popular posters and moderators went head to head over the policies by which Tangency is ruled. The mod wars are often cited as beginning with the banning of a popular poster, but I believe that the war was generally on for a few weeks before the banning. The instigation of the first draft of the rules comes in around this time. Many posters flee to needcofee, monkeyambrosia, and other sites.&lt;br /&gt;
; The banning of the Bistromath. : This guy had the highest post count of all time for a long while but he eventually was banned for unpardonable sins. His banning was unusual in that it didn&#039;t instigate a modwar. (David Johansen) Initial departure: 14.2.2004 Return and permanent banning: 5.5.2004 ((un)reason)&lt;br /&gt;
; The GMS bannings : also fall into the modwars period. (David Johansen) Date occured: 4.16.2004 ((un)reason)&lt;br /&gt;
; The separation of Other Media and Other Games Open. : In my opinion while this helps to prevent the blatantly hostile environment from overflowing into more peaceful threads, it also guts Tangeny leaving little more than goofiness and flamewars. I was in favour of it but wouldn&#039;t be if asked again. (David Johansen) Date occurred: 4.14.2004 ((un)reason)&lt;br /&gt;
; Judas&#039; Revelation : the revelation that the poster Judas is really an other-worldly horror in a cup.  (David Johansen)&lt;br /&gt;
; SteveD&#039;s American Journey : (David Johansen)&lt;br /&gt;
&lt;br /&gt;
==Undated Memes==&lt;br /&gt;
;Blame Mike Gentry (or, It&#039;s all Mike Gentry&#039;s fault!) :An ancient RPGnet meme.  It began on the &amp;quot;old software&amp;quot; boards when flames and ill will towards others was high.  In a symbolic gesture, a poster named Mike Gentry stepped forward and offerred to take all responsibility for all inflammatory posts.  Instead of blowing up and attacking another poster, all someone had to do was blame Mike Gentry for whatever was wrong.  Since then, Mike Gentry has been blamed for nearly every infamous thing under the sun and then some.  Possibly this is why the meme is no longer useful.&lt;br /&gt;
; Cast Tangency : threads in which posters are given certain roles.  &#039;&#039;Cast Tangency as Fruit&#039;&#039; is one such example.  Seems to have gone by the wayside for now.  (David Johansen for suggestion, Lazarus for description)&lt;br /&gt;
::This appears to return cyclicly; the first such thread was simply called &amp;quot;Cast Tangency!&amp;quot; and was started by Magic Pink on July 19, 2002. It included a rule that you were not to read previous casting decisions before doing your own. Tangentials were cast as Hollywood people. I&#039;ll come back later to date the various waves of frequent casting.&lt;br /&gt;
; Hawt Chick Threads (David Johansen)&lt;br /&gt;
; Holy Bear&#039;s Tangency Turf : a nifty comic by Holy Bear.  Since gone away.  Now days, the meme is to ask Holy Bear when he&#039;s bringing it back.  (David Johansen for suggestion, Lazarus for description)&lt;br /&gt;
; Keetooms and Pie : The good stuff in life.  (David Johansen)&lt;br /&gt;
; Porn Monday : Monday is the day of the week for discussing all things porn.  Came about as a wish to reduce the proliferation of such talk on other days, I believe. (David Johansen for suggestion, Lazarus for description)&lt;br /&gt;
; Tangency Clique : This term was probably invented during the arguments for an Other Media forum.  It was coined to describe the high profile and high post count forum users who seem to exclusively post to Tangency Open or post in other sections of the forums with extreme infrequency.  These posters allegedly drive the topics of discourse in Tangency Open.  Further allegations state the Tangency Clique dogpiles and incessantly flames all those with any views that are outside of theirs, or threadcrap those who they desire to silence.  This creates arbitrary divide between the Tangency Open community and some of the other posters to the site who do not feel like part of that community.&lt;br /&gt;
: The regulars of Tangency Open deny the existence of this clique.  It&#039;s existence is open to debate.&lt;br /&gt;
:: There was a time when the concept was mocked by people forming lots of named cliques, many of which persist to this day. New ones are added sometimes.&lt;/div&gt;</summary>
		<author><name>Teucer</name></author>
	</entry>
	<entry>
		<id>https://wiki.rpg.net/index.php?title=Gatherings&amp;diff=12825</id>
		<title>Gatherings</title>
		<link rel="alternate" type="text/html" href="https://wiki.rpg.net/index.php?title=Gatherings&amp;diff=12825"/>
		<updated>2005-10-11T17:41:47Z</updated>

		<summary type="html">&lt;p&gt;Teucer: &lt;/p&gt;
&lt;hr /&gt;
&lt;div&gt;&#039;&#039;&#039;[[Britcon_2005|Britcon 05]]&#039;&#039;&#039; Saturday August 6th 2005 - Birmingham, UK&lt;br /&gt;
&lt;br /&gt;
&#039;&#039;&#039;[[Minnesota Tangentials]]&#039;&#039;&#039; - Third Sunday of every month, 6:30 PM, Coffee News Cafe (1662 Grand Avenue, St. Paul).&lt;/div&gt;</summary>
		<author><name>Teucer</name></author>
	</entry>
	<entry>
		<id>https://wiki.rpg.net/index.php?title=Tangency_Timeline&amp;diff=12824</id>
		<title>Tangency Timeline</title>
		<link rel="alternate" type="text/html" href="https://wiki.rpg.net/index.php?title=Tangency_Timeline&amp;diff=12824"/>
		<updated>2005-10-11T14:19:43Z</updated>

		<summary type="html">&lt;p&gt;Teucer: &lt;/p&gt;
&lt;hr /&gt;
&lt;div&gt;This is intended as a reference for interested posters, and those new to RPGNet, and Tangency in specific.  Each item will be in chronological order, with the title, date and description of the event.  Contributor in parentheses.&lt;br /&gt;
&lt;br /&gt;
==January 2001==&lt;br /&gt;
; Tangency Opens : the creation of the new forum for the discussion of things not game related (NoCarrier)&lt;br /&gt;
&lt;br /&gt;
==June 2002==&lt;br /&gt;
; Tangency learns of the Scree-Fice menace. The screefice are aliens wanting to eat your eyes and kidneys.  Mango tea keeps them away.  (David Johansen for suggestion, Lazarus for description, teucer found the date)&lt;br /&gt;
; Octopi can&#039;t find Germany on a map.&lt;br /&gt;
; The infamous Skarka Clone Wars&lt;br /&gt;
&lt;br /&gt;
==August 2002==&lt;br /&gt;
; Killfuck Soulshitter is introduced.&lt;br /&gt;
&lt;br /&gt;
==January 2003==&lt;br /&gt;
; A Silent Wail posts &amp;quot;My hate of d02 know no limit.&amp;quot; Before the end of the day, it gets moved to Open. (Within a few months, the meme comes to include the typo of &amp;quot;hat&amp;quot; for &amp;quot;hate&amp;quot;, not in the original.)&lt;br /&gt;
&lt;br /&gt;
==July 2003==&lt;br /&gt;
; First appearance of Bonesaw&lt;br /&gt;
&lt;br /&gt;
==October 2003==&lt;br /&gt;
; The infamous bigfoot flamewar results in the meme that bigfoot is one of those touchy subjects you shouldn&#039;t mention, like tipping.&lt;br /&gt;
; The troll Uncle Franco has a thread turned into a cookbook of yummy Jewish (and a little bit of Indian) food.&lt;br /&gt;
&lt;br /&gt;
==September 2004==&lt;br /&gt;
; Vigorous Aliveness&lt;br /&gt;
&lt;br /&gt;
==January 2005==&lt;br /&gt;
; Creation of Tangency Cliff&#039;s Notes&lt;br /&gt;
&lt;br /&gt;
==August 2005==&lt;br /&gt;
; Creation of the Tangency Timeline : This wiki page came into existance.&lt;br /&gt;
&lt;br /&gt;
&lt;br /&gt;
==Undated==&lt;br /&gt;
; The great Open crash : brought about the exodus to Tangency and led to the growing sense of community that still makes Tangency really unique. (David Johansen)&lt;br /&gt;
; The new software. : In which the old threaded, fast loading, and stable software was replaced with the current slow loading, unstable software. (David Johansen)&lt;br /&gt;
:In the olden times, before 2001, RPGnet used a non-standard threaded messageboard software.  This software was antiquated and made moderation and maintenance extremely difficult.  Because of this, it was decided to move to a more standard UBB form of messageboard software to improve these factors as well as to have future software support available.&lt;br /&gt;
:The first characteristic of the new software which caused much uproar was the lack of threaded view. The old software this type of view, and it was predicted that the loss of threaded view would end all discussion on the forums.&lt;br /&gt;
:The next characteristic which caused some argument was the ability to have an avatar image.  Many people liked having an image next to posters&#039; names.  Many other people didn&#039;t, and insisted the ability be removed from the forums.&lt;br /&gt;
:In the early days of the new forums, a user could select custom colors for their particular browsing of the site.  This feature seems to have been removed somewhere along the way.&lt;br /&gt;
:Since the change to the &amp;quot;new software&amp;quot; the forum has been updated at least once.  This update allowed people to browse the forums with threaded views.  Despite the return of this feature, it is not believed many people use it.&lt;br /&gt;
; The Gay greeks thread and following coming out of various posters. : Tangency&#039;s gay dawn. Before this gender issues were generally unexplored. (David Johansen)&lt;br /&gt;
; The great religion flamewars. : This being roughly equivilant to the Last Alliance of Men and Elves in terms of its long term effects on Tangency&#039;s character. (David Johansen)&lt;br /&gt;
; The Mod Wars and attendant exodus I - III. : In which various popular posters and moderators went head to head over the policies by which Tangency is ruled. The mod wars are often cited as beginning with the banning of a popular poster, but I believe that the war was generally on for a few weeks before the banning. The instigation of the first draft of the rules comes in around this time. Many posters flee to needcofee, monkeyambrosia, and other sites.&lt;br /&gt;
; The banning of the Bistromath. : This guy had the highest post count of all time for a long while but he eventually was banned for unpardonable sins. His banning was unusual in that it didn&#039;t instigate a modwar. (David Johansen) Initial departure: 14.2.2004 Return and permanent banning: 5.5.2004 ((un)reason)&lt;br /&gt;
; The GMS bannings : also fall into the modwars period. (David Johansen) Date occured: 4.16.2004 ((un)reason)&lt;br /&gt;
; The separation of Other Media and Other Games Open. : In my opinion while this helps to prevent the blatantly hostile environment from overflowing into more peaceful threads, it also guts Tangeny leaving little more than goofiness and flamewars. I was in favour of it but wouldn&#039;t be if asked again. (David Johansen) Date occurred: 4.14.2004 ((un)reason)&lt;br /&gt;
; Judas&#039; Revelation : the revelation that the poster Judas is really an other-worldly horror in a cup.  (David Johansen)&lt;br /&gt;
; SteveD&#039;s American Journey : (David Johansen)&lt;br /&gt;
&lt;br /&gt;
==Undated Memes==&lt;br /&gt;
;Blame Mike Gentry (or, It&#039;s all Mike Gentry&#039;s fault!) :An ancient RPGnet meme.  It began on the &amp;quot;old software&amp;quot; boards when flames and ill will towards others was high.  In a symbolic gesture, a poster named Mike Gentry stepped forward and offerred to take all responsibility for all inflammatory posts.  Instead of blowing up and attacking another poster, all someone had to do was blame Mike Gentry for whatever was wrong.  Since then, Mike Gentry has been blamed for nearly every infamous thing under the sun and then some.  Possibly this is why the meme is no longer useful.&lt;br /&gt;
; Cast Tangency : threads in which posters are given certain roles.  &#039;&#039;Cast Tangency as Fruit&#039;&#039; is one such example.  Seems to have gone by the wayside for now.  (David Johansen for suggestion, Lazarus for description)&lt;br /&gt;
; Hawt Chick Threads (David Johansen)&lt;br /&gt;
; Holy Bear&#039;s Tangency Turf : a nifty comic by Holy Bear.  Since gone away.  Now days, the meme is to ask Holy Bear when he&#039;s bringing it back.  (David Johansen for suggestion, Lazarus for description)&lt;br /&gt;
; Keetooms and Pie : The good stuff in life.  (David Johansen)&lt;br /&gt;
; Porn Monday : Monday is the day of the week for discussing all things porn.  Came about as a wish to reduce the proliferation of such talk on other days, I believe. (David Johansen for suggestion, Lazarus for description)&lt;br /&gt;
; Tangency Clique : This term was probably invented during the arguments for an Other Media forum.  It was coined to describe the high profile and high post count forum users who seem to exclusively post to Tangency Open or post in other sections of the forums with extreme infrequency.  These posters allegedly drive the topics of discourse in Tangency Open.  Further allegations state the Tangency Clique dogpiles and incessantly flames all those with any views that are outside of theirs, or threadcrap those who they desire to silence.  This creates arbitrary divide between the Tangency Open community and some of the other posters to the site who do not feel like part of that community.&lt;br /&gt;
: The regulars of Tangency Open deny the existence of this clique.  It&#039;s existence is open to debate.&lt;br /&gt;
:: There was a time when the concept was mocked by people forming lots of named cliques, many of which persist to this day. New ones are added sometimes.&lt;/div&gt;</summary>
		<author><name>Teucer</name></author>
	</entry>
	<entry>
		<id>https://wiki.rpg.net/index.php?title=Talk:Tangency_Cookbook&amp;diff=12818</id>
		<title>Talk:Tangency Cookbook</title>
		<link rel="alternate" type="text/html" href="https://wiki.rpg.net/index.php?title=Talk:Tangency_Cookbook&amp;diff=12818"/>
		<updated>2005-10-11T03:34:00Z</updated>

		<summary type="html">&lt;p&gt;Teucer: &lt;/p&gt;
&lt;hr /&gt;
&lt;div&gt;Amado - what size bottle is the Sriracha? &#039;Cuz the ones I&#039;ve seen are large and frightening. [[User:Teucer|Teucer]] 20:34, 10 October 2005 (PDT)&lt;/div&gt;</summary>
		<author><name>Teucer</name></author>
	</entry>
	<entry>
		<id>https://wiki.rpg.net/index.php?title=Tangency_Cookbook&amp;diff=12799</id>
		<title>Tangency Cookbook</title>
		<link rel="alternate" type="text/html" href="https://wiki.rpg.net/index.php?title=Tangency_Cookbook&amp;diff=12799"/>
		<updated>2005-10-10T19:43:52Z</updated>

		<summary type="html">&lt;p&gt;Teucer: /* ABC Soup, by CyanideBreathmint */&lt;/p&gt;
&lt;hr /&gt;
&lt;div&gt;This is a space for the cooks of RPG.net to post their favorite original recipes. All comments on them should be placed on the project&#039;s discussion page.&lt;br /&gt;
&lt;br /&gt;
If this gets too big, we can split it into multiple pages.&lt;br /&gt;
&lt;br /&gt;
For the sake of consistency, the American values of non-metric units will be used. Thus, there are six teaspoons to the fluid ounce, and just under 30 fluid ounces per gram.&lt;br /&gt;
&lt;br /&gt;
===Passion Fruit Bearnaise Sauce, by [[User:Teucer|Teucer]]===&lt;br /&gt;
&lt;br /&gt;
2 purple passion fruits&amp;lt;br&amp;gt;&lt;br /&gt;
1 tsp lemon juice&amp;lt;br&amp;gt;&lt;br /&gt;
3 egg yolks&amp;lt;br&amp;gt;&lt;br /&gt;
3/4 c butter&lt;br /&gt;
&lt;br /&gt;
Puree the passion fruits. Wrap the pulp in cheesecloth and squeeze it into a bowl. Clean out the blender and put into it the passion fruit juice, the lemon juice, and the egg yolks.&lt;br /&gt;
&lt;br /&gt;
Bring the butter to a boil.&lt;br /&gt;
&lt;br /&gt;
Puree the contents of the blender for 35 seconds. Starting after five seconds, slowly add the butter over the course of the remaining time. Immediately stop the blender and serve over fresh-grilled ribeye steaks.&lt;br /&gt;
&lt;br /&gt;
Author&#039;s notes: It&#039;s been a year since I made this, so I can&#039;t say for certain that I wrote down the proportions correctly.&lt;br /&gt;
&lt;br /&gt;
&lt;br /&gt;
===Banana Bread, by [[User:BethDragon|BethDragon]]===&lt;br /&gt;
&lt;br /&gt;
1/2 cup oil&amp;lt;br&amp;gt;&lt;br /&gt;
1 cup sugar     &amp;lt;br&amp;gt;&lt;br /&gt;
1tsp vanilla     &amp;lt;br&amp;gt;2 eggs     &amp;lt;br&amp;gt;&lt;br /&gt;
3 bananas&lt;br /&gt;
2 cups flour     &amp;lt;br&amp;gt;&lt;br /&gt;
1/2tsp baking soda     &amp;lt;br&amp;gt;&lt;br /&gt;
1tsp baking powder&amp;lt;br&amp;gt;&lt;br /&gt;
cinnamon to taste&lt;br /&gt;
&lt;br /&gt;
Mush the bananas, if they aren&#039;t already compeltely ripe and mushy.  After some time, they will turn a little brown and softer, which will make them easier to mix into the batter.&lt;br /&gt;
&lt;br /&gt;
Mix the wet ingredients together and then add the dry.  Pour batter into greased loaf pans and bake for 1 hour at 350°.  Test for doneness.&lt;br /&gt;
&lt;br /&gt;
&amp;lt;b&amp;gt;Chocolate Banana Bread&amp;lt;/b&amp;gt; - add 5tbs of cocoa powder (regular or dark) to dry mix, or to taste.&lt;br /&gt;
&lt;br /&gt;
&amp;lt;b&amp;gt;Strawberry Bread&amp;lt;/b&amp;gt; - omit cinnamon and use about 10 ounces of thawed or fresh strawberries.&lt;br /&gt;
&lt;br /&gt;
&lt;br /&gt;
===Pumpkin Bread, by [[User:BethDragon|BethDragon]]===&lt;br /&gt;
&lt;br /&gt;
3 1/2 cups flour     &amp;lt;br&amp;gt;&lt;br /&gt;
2tsp baking soda     &amp;lt;br&amp;gt;&lt;br /&gt;
1 1/2tsp salt     &amp;lt;br&amp;gt;&lt;br /&gt;
4 eggs&amp;lt;br&amp;gt;&lt;br /&gt;
2tsp cinnamon     &amp;lt;br&amp;gt;&lt;br /&gt;
1tsp nutmeg     &amp;lt;br&amp;gt;&lt;br /&gt;
3 cups sugar     &amp;lt;br&amp;gt;&lt;br /&gt;
1 cup oil&amp;lt;br&amp;gt;&lt;br /&gt;
2/3 cup water     &amp;lt;br&amp;gt;&lt;br /&gt;
2 cups pumpkin&amp;lt;br&amp;gt;&lt;br /&gt;
&lt;br /&gt;
Mix dry ingredients together.  Mix the wet ingredients together in a separate bowl and then add to the dry.  Mix well.  Bake at 350° for 1 hour and 15 minutes.  Test for doneness.  Makes at least 2 greased 9x5x3 loaves&lt;br /&gt;
&lt;br /&gt;
&lt;br /&gt;
===Pumpkin Cake, by [[User:BethDragon|BethDragon]]===&lt;br /&gt;
&lt;br /&gt;
2 cups sugar     &amp;lt;br&amp;gt;&lt;br /&gt;
2tsp baking powder   &amp;lt;br&amp;gt;  &lt;br /&gt;
2tsp cinnamon     &amp;lt;br&amp;gt;&lt;br /&gt;
3 eggs&amp;lt;br&amp;gt;&lt;br /&gt;
1/2tsp salt     &amp;lt;br&amp;gt;&lt;br /&gt;
2 cups flour     &amp;lt;br&amp;gt;&lt;br /&gt;
2tsp baking soda     &amp;lt;br&amp;gt;&lt;br /&gt;
1 cup oil&amp;lt;br&amp;gt;&lt;br /&gt;
2 cups pumpkin (or one of the small cans, close enough.)&lt;br /&gt;
&lt;br /&gt;
Mix together all of the dry ingredients + sugar.  Add oil, eggs, and pumpkin.  Mix well.  9x13 greased pan.  35-40 minutes at 350°.  (In angel food pan, about 60 minutes.)  Test for doneness.&lt;br /&gt;
&lt;br /&gt;
&lt;br /&gt;
===Cheesy Hashbrowns, by [[User:BethDragon|BethDragon]]===&lt;br /&gt;
&lt;br /&gt;
2lb thawed hash browns (the shredded kind)     &amp;lt;br&amp;gt;&lt;br /&gt;
1/2 cup milk&amp;lt;br&amp;gt;&lt;br /&gt;
1 can cream of mushroom soup     &amp;lt;br&amp;gt;&lt;br /&gt;
1 cup sour cream     &amp;lt;br&amp;gt;&lt;br /&gt;
1tsp pepper&amp;lt;br&amp;gt;&lt;br /&gt;
1 cup shredded cheddar cheese (or more, if preferred)&lt;br /&gt;
&lt;br /&gt;
Mix everything together except the hash browns and the cheese.  Once mixed, add in the hash browns.  Put in a greased 9x13 baking pan, patted down a bit.  Top with the cheddar.  Bake at 350° for 1 hour.&lt;br /&gt;
&lt;br /&gt;
===1 and a Quarter Hour Beef Stew, by [[User:Iceberg3k|Iceberg3k]]===&lt;br /&gt;
&lt;br /&gt;
2lb chuck roast, cubed (1&amp;quot; (25mm) cubes) &amp;lt;br&amp;gt;&lt;br /&gt;
1/2 gallon beef stock &amp;lt;br&amp;gt;&lt;br /&gt;
3 small onions, finely chopped &amp;lt;br&amp;gt;&lt;br /&gt;
4 potatoes, cut into sixteenths &amp;lt;br&amp;gt;&lt;br /&gt;
1 lb baby carrots, halved &amp;lt;br&amp;gt;&lt;br /&gt;
3 stalks celery, diced &amp;lt;br&amp;gt;&lt;br /&gt;
Spices to taste, but must include curry powder and 1 bay leaf &amp;lt;br&amp;gt;&lt;br /&gt;
1 cup medium-blonde roux&lt;br /&gt;
&lt;br /&gt;
Roll the beef cubes in a mixture of flour and curry powder and brown in a 2-gallon stock pot or stew pot. Add all vegetables and beef stock, plus bay leaf and spices to taste. Bring to boil, then turn heat down and simmer covered for 1 hour. Add roux, stir well and simmer for 15 more minutes. Serve with bread and a lovely beverage.&lt;br /&gt;
&lt;br /&gt;
===ABC Soup, by [[User:CyanideBreathmint|CyanideBreathmint]]===&lt;br /&gt;
&lt;br /&gt;
One chicken leg (thigh and drumstick) or half a small chicken carcass, bones and skin left on.&amp;lt;br&amp;gt;&lt;br /&gt;
Three potatoes, cubed.&amp;lt;br&amp;gt;&lt;br /&gt;
Two carrots, diced.&amp;lt;br&amp;gt;&lt;br /&gt;
Three ribs of celery, diced.&amp;lt;br&amp;gt;&lt;br /&gt;
Two large onions or four small onions, sliced into eighths.&amp;lt;br&amp;gt;&lt;br /&gt;
Two tablespoons black peppercorns.&amp;lt;br&amp;gt;&lt;br /&gt;
Four tablespoons crushed garlic.&amp;lt;br&amp;gt;&lt;br /&gt;
Soy sauce to taste.&amp;lt;br&amp;gt;&lt;br /&gt;
Salt to taste.&amp;lt;br&amp;gt;&lt;br /&gt;
Six cups of water.&lt;br /&gt;
&lt;br /&gt;
Optional:&amp;lt;br&amp;gt;&lt;br /&gt;
One tomato, cubed.&amp;lt;br&amp;gt;&lt;br /&gt;
One sprig green onion, chopped finely.&amp;lt;br&amp;gt;&lt;br /&gt;
Parsely or cilantro.&lt;br /&gt;
&lt;br /&gt;
Get a hugeass cooking pot. Put the chicken and the vegetables in the pot. Stir the crushed garlic and soy sauce in whilst putting everything in the pot. Tie the peppercorns in a small muslin spice bag, and put that in, too.&lt;br /&gt;
&lt;br /&gt;
Cover it with your six cups of water.&lt;br /&gt;
&lt;br /&gt;
Keep the soup covered and leave the heat on high. If your huge soup pot has a pyrex cover it can be handy.&lt;br /&gt;
&lt;br /&gt;
Go off and read something. Come back periodically and see if your soup is bubbling.&lt;br /&gt;
&lt;br /&gt;
If it is at a decent boil, taste the broth and then salt it to taste at this point. Don&#039;t worry if it tastes like bland dishwater. It will turn better later.&lt;br /&gt;
&lt;br /&gt;
Turn the heat to medium, keep the pot covered, and then go back and read something.&lt;br /&gt;
&lt;br /&gt;
Check back periodically every half an hour for three hours. When the onions are turning translucent and falling apart at the poke of a ladle and the carrots and potatoes are round-cornered, it ought to be done. Taste the broth. It should taste like chicken and onions. If you made this with boneless skinless chicken you deserve the tasteless travesty you got.&lt;br /&gt;
&lt;br /&gt;
Take the lid out and using tongs or other appropriate implements, fish the chicken out and place it on a plate to cool. Remove and discard skin. Shred the now-tender meat off the bones and toss it back in the pot. Discard bones once you&#039;re sure you haven&#039;t wasted any chicken.&lt;br /&gt;
&lt;br /&gt;
Turn heat down to low, and leave the cover off. Leave the soup to simmer for about half an hour.&lt;br /&gt;
&lt;br /&gt;
Ladle large helpings of the soup over the cubed tomato, in big-sized bowls, and sprinkle the chopped greens on top (if you wanted them.) Don&#039;t forget to take the bag of peppercorns out, unless you want someone trying to eat it.&lt;br /&gt;
&lt;br /&gt;
Author&#039;s notes: I have no idea why it&#039;s called ABC soup. It&#039;s been called that in my family since I was a little girl.&lt;br /&gt;
&lt;br /&gt;
===Lolth&#039;s Marinade for Pork Sacrifice, by [[User:Lolth|Lolth]]===&lt;br /&gt;
&lt;br /&gt;
Originally posted to women&#039;s RPG forum maintained by yours truly.&lt;br /&gt;
&lt;br /&gt;
Pork. Lots of it. I just put 8 lb. of pork into marinade.&lt;br /&gt;
&lt;br /&gt;
&amp;lt;strong&amp;gt;Marinade:&amp;lt;/strong&amp;gt;&amp;lt;br&amp;gt;&lt;br /&gt;
Lemon juice&amp;lt;br&amp;gt;&lt;br /&gt;
Pureed tomato&amp;lt;br&amp;gt;&lt;br /&gt;
Basil (dry)&amp;lt;br&amp;gt;&lt;br /&gt;
Onion powder&amp;lt;br&amp;gt;&lt;br /&gt;
Red bell pepper powder&amp;lt;br&amp;gt;&lt;br /&gt;
Garlic powder&amp;lt;br&amp;gt;&lt;br /&gt;
Mint (dry)&amp;lt;br&amp;gt;&lt;br /&gt;
Rosemary (dry)&amp;lt;br&amp;gt;&lt;br /&gt;
Oregano (dry)&amp;lt;br&amp;gt;&lt;br /&gt;
Cooking oil (lots of it)&amp;lt;br&amp;gt;&lt;br /&gt;
Salt&amp;lt;br&amp;gt;&lt;br /&gt;
Sugar&amp;lt;br&amp;gt;&lt;br /&gt;
&lt;br /&gt;
Mix everything together to make paste. Spread on pork bits and let marinade for 4 to 24+ hours.&lt;br /&gt;
&lt;br /&gt;
&amp;lt;strong&amp;gt;Sacrificial glaze (spread over pork just before holding it over fire or heat):&amp;lt;/strong&amp;gt;&amp;lt;br&amp;gt;&lt;br /&gt;
Red balsamic vinegar&amp;lt;br&amp;gt;&lt;br /&gt;
Rice vinegar&amp;lt;br&amp;gt;&lt;br /&gt;
Basil (dry)&amp;lt;br&amp;gt;&lt;br /&gt;
Onion powder&amp;lt;br&amp;gt;&lt;br /&gt;
Red bell pepper powder&amp;lt;br&amp;gt;&lt;br /&gt;
Garlic powder&amp;lt;br&amp;gt;&lt;br /&gt;
Mint (dry)&amp;lt;br&amp;gt;&lt;br /&gt;
Rosemary (dry)&amp;lt;br&amp;gt;&lt;br /&gt;
Oregano (dry)&amp;lt;br&amp;gt;&lt;br /&gt;
Cooking oil (lots of it)&amp;lt;br&amp;gt;&lt;br /&gt;
Salt&amp;lt;br&amp;gt;&lt;br /&gt;
Sugar&amp;lt;br&amp;gt;&lt;br /&gt;
&lt;br /&gt;
Eat and enjoy.&lt;br /&gt;
&lt;br /&gt;
===Lolth&#039;s Flammable and Patience-Requiring Pork Chop Marinade, by [[User:Lolth|Lolth]]===&lt;br /&gt;
&lt;br /&gt;
Originally posted to women&#039;s RPG forum maintained by yours truly:&lt;br /&gt;
Pork chops, lots of &#039;em. 4 or 5 lbs will do.&lt;br /&gt;
&lt;br /&gt;
&amp;lt;strong&amp;gt;Marinade:&amp;lt;/strong&amp;gt;&amp;lt;br&amp;gt;&lt;br /&gt;
Ghee (quite a lot of it; you want it runny in this phase)&amp;lt;br&amp;gt;&lt;br /&gt;
Rice vinegar&amp;lt;br&amp;gt;&lt;br /&gt;
Lemon juice&amp;lt;br&amp;gt;&lt;br /&gt;
Sunflower/canola oil&amp;lt;br&amp;gt;&lt;br /&gt;
Fresh garlic cloves, crushed (to taste; I use lots of garlic)&amp;lt;br&amp;gt;&lt;br /&gt;
Red bell pepper powder&amp;lt;br&amp;gt;&lt;br /&gt;
Cayenne pepper powder&amp;lt;br&amp;gt;&lt;br /&gt;
Black pepper, crushed&amp;lt;br&amp;gt;&lt;br /&gt;
Rosemary (dried)&amp;lt;br&amp;gt;&lt;br /&gt;
Mint (dried)&amp;lt;br&amp;gt;&lt;br /&gt;
Onion powder&amp;lt;br&amp;gt;&lt;br /&gt;
Pureed tomato&amp;lt;br&amp;gt;&lt;br /&gt;
Sugar&amp;lt;br&amp;gt;&lt;br /&gt;
Salt&amp;lt;br&amp;gt;&lt;br /&gt;
&lt;br /&gt;
Mix to paste. Spread some on pork chops, one side only; put chops into the fridge and let them settle for 45 minutes, so ghee hardens and forms a crust. Flip the porkers over carefully, minding the crust, and spread more on the other side. Again, let the chops rest for 45 minutes. Repeat until you got no pork chops left.&lt;br /&gt;
&lt;br /&gt;
&amp;lt;strong&amp;gt;Note:&amp;lt;/strong&amp;gt; the bit about &amp;quot;Flammable&amp;quot; is &amp;lt;strong&amp;gt;not a joke&amp;lt;/strong&amp;gt;. Remember, ghee is purified butter, and is used in some places of Nepal &amp;lt;i&amp;gt;for lamp oil as well&amp;lt;/i&amp;gt;. This, however, gives a great flavor if you&#039;re using an electric barbeque, as it bursts into fire now and then and gives a delicious smoke aroma to your food...&lt;br /&gt;
&lt;br /&gt;
However, you want to keep an eye on your barbeque and not turn your back to it.&lt;br /&gt;
&lt;br /&gt;
===Spider&#039;s Nectarine Surprise, by [[User:Lolth|Lolth]]===&lt;br /&gt;
&lt;br /&gt;
8 - 10 nectarines&amp;lt;br&amp;gt;&lt;br /&gt;
&amp;lt;strong&amp;gt;Syrup:&amp;lt;/strong&amp;gt;&amp;lt;br&amp;gt;&lt;br /&gt;
1,5 desilitres of sugar (appr. 135 grams)&amp;lt;br&amp;gt;&lt;br /&gt;
4 desilitres of water&amp;lt;br&amp;gt;&lt;br /&gt;
5 cl Galliano vanilla liquor&amp;lt;br&amp;gt;&lt;br /&gt;
&lt;br /&gt;
Cinnamon powder&amp;lt;br&amp;gt;&lt;br /&gt;
Grated nutmeg&amp;lt;br&amp;gt;&lt;br /&gt;
&lt;br /&gt;
First, get rid of the peels on nectarines. This is easily achieved by pouring boiling water on top of nectarines and letting them soak for five minutes, then quickly dunking them into cold water and rubbing the surface after making a small cut. Halve the nectarines, get rid of the huge seed, and then cut to slices. While you&#039;re doing this, put sugar and water into a coated/teflon kettle, and put on boil; the syrup should bubble when you dunk in the sliced nectarines.&lt;br /&gt;
&lt;br /&gt;
Lower the temperature, and let the nectarines boil for 10 minutes. Turn off the heat, pull the kettle partially aside, and pour in vanilla liquor. Let soak for five.&lt;br /&gt;
&lt;br /&gt;
Put into bowls (5 or 6), and sprinkle both cinnamon and nutmeg over fruits and syrup.&lt;br /&gt;
&lt;br /&gt;
Serve warm.&lt;/div&gt;</summary>
		<author><name>Teucer</name></author>
	</entry>
	<entry>
		<id>https://wiki.rpg.net/index.php?title=Tangency_Cookbook&amp;diff=12797</id>
		<title>Tangency Cookbook</title>
		<link rel="alternate" type="text/html" href="https://wiki.rpg.net/index.php?title=Tangency_Cookbook&amp;diff=12797"/>
		<updated>2005-10-10T19:21:41Z</updated>

		<summary type="html">&lt;p&gt;Teucer: &lt;/p&gt;
&lt;hr /&gt;
&lt;div&gt;This is a space for the cooks of RPG.net to post their favorite original recipes. All comments on them should be placed on the project&#039;s discussion page.&lt;br /&gt;
&lt;br /&gt;
If this gets too big, we can split it into multiple pages.&lt;br /&gt;
&lt;br /&gt;
For the sake of consistency, the American values of non-metric units will be used. Thus, there are six teaspoons to the fluid ounce, and just under 30 fluid ounces per gram.&lt;br /&gt;
&lt;br /&gt;
===Passion Fruit Bearnaise Sauce, by [[User:Teucer|Teucer]]===&lt;br /&gt;
&lt;br /&gt;
2 purple passion fruits&amp;lt;br&amp;gt;&lt;br /&gt;
1 tsp lemon juice&amp;lt;br&amp;gt;&lt;br /&gt;
3 egg yolks&amp;lt;br&amp;gt;&lt;br /&gt;
3/4 c butter&lt;br /&gt;
&lt;br /&gt;
Puree the passion fruits. Wrap the pulp in cheesecloth and squeeze it into a bowl. Clean out the blender and put into it the passion fruit juice, the lemon juice, and the egg yolks.&lt;br /&gt;
&lt;br /&gt;
Bring the butter to a boil.&lt;br /&gt;
&lt;br /&gt;
Puree the contents of the blender for 35 seconds. Starting after five seconds, slowly add the butter over the course of the remaining time. Immediately stop the blender and serve over fresh-grilled ribeye steaks.&lt;br /&gt;
&lt;br /&gt;
Author&#039;s notes: It&#039;s been a year since I made this, so I can&#039;t say for certain that I wrote down the proportions correctly.&lt;br /&gt;
&lt;br /&gt;
&lt;br /&gt;
===Banana Bread, by [[User:BethDragon|BethDragon]]===&lt;br /&gt;
&lt;br /&gt;
1/2 cup oil&amp;lt;br&amp;gt;&lt;br /&gt;
1 cup sugar     &amp;lt;br&amp;gt;&lt;br /&gt;
1tsp vanilla     &amp;lt;br&amp;gt;2 eggs     &amp;lt;br&amp;gt;&lt;br /&gt;
3 bananas&lt;br /&gt;
2 cups flour     &amp;lt;br&amp;gt;&lt;br /&gt;
1/2tsp baking soda     &amp;lt;br&amp;gt;&lt;br /&gt;
1tsp baking powder&amp;lt;br&amp;gt;&lt;br /&gt;
cinnamon to taste&lt;br /&gt;
&lt;br /&gt;
Mush the bananas, if they aren&#039;t already compeltely ripe and mushy.  After some time, they will turn a little brown and softer, which will make them easier to mix into the batter.&lt;br /&gt;
&lt;br /&gt;
Mix the wet ingredients together and then add the dry.  Pour batter into greased loaf pans and bake for 1 hour at 350°.  Test for doneness.&lt;br /&gt;
&lt;br /&gt;
&amp;lt;b&amp;gt;Chocolate Banana Bread&amp;lt;/b&amp;gt; - add 5tbs of cocoa powder (regular or dark) to dry mix, or to taste.&lt;br /&gt;
&lt;br /&gt;
&amp;lt;b&amp;gt;Strawberry Bread&amp;lt;/b&amp;gt; - omit cinnamon and use about 10 ounces of thawed or fresh strawberries.&lt;br /&gt;
&lt;br /&gt;
&lt;br /&gt;
===Pumpkin Bread, by [[User:BethDragon|BethDragon]]===&lt;br /&gt;
&lt;br /&gt;
3 1/2 cups flour     &amp;lt;br&amp;gt;&lt;br /&gt;
2tsp baking soda     &amp;lt;br&amp;gt;&lt;br /&gt;
1 1/2tsp salt     &amp;lt;br&amp;gt;&lt;br /&gt;
4 eggs&amp;lt;br&amp;gt;&lt;br /&gt;
2tsp cinnamon     &amp;lt;br&amp;gt;&lt;br /&gt;
1tsp nutmeg     &amp;lt;br&amp;gt;&lt;br /&gt;
3 cups sugar     &amp;lt;br&amp;gt;&lt;br /&gt;
1 cup oil&amp;lt;br&amp;gt;&lt;br /&gt;
2/3 cup water     &amp;lt;br&amp;gt;&lt;br /&gt;
2 cups pumpkin&amp;lt;br&amp;gt;&lt;br /&gt;
&lt;br /&gt;
Mix dry ingredients together.  Mix the wet ingredients together in a separate bowl and then add to the dry.  Mix well.  Bake at 350° for 1 hour and 15 minutes.  Test for doneness.  Makes at least 2 greased 9x5x3 loaves&lt;br /&gt;
&lt;br /&gt;
&lt;br /&gt;
===Pumpkin Cake, by [[User:BethDragon|BethDragon]]===&lt;br /&gt;
&lt;br /&gt;
2 cups sugar     &amp;lt;br&amp;gt;&lt;br /&gt;
2tsp baking powder   &amp;lt;br&amp;gt;  &lt;br /&gt;
2tsp cinnamon     &amp;lt;br&amp;gt;&lt;br /&gt;
3 eggs&amp;lt;br&amp;gt;&lt;br /&gt;
1/2tsp salt     &amp;lt;br&amp;gt;&lt;br /&gt;
2 cups flour     &amp;lt;br&amp;gt;&lt;br /&gt;
2tsp baking soda     &amp;lt;br&amp;gt;&lt;br /&gt;
1 cup oil&amp;lt;br&amp;gt;&lt;br /&gt;
2 cups pumpkin (or one of the small cans, close enough.)&lt;br /&gt;
&lt;br /&gt;
Mix together all of the dry ingredients + sugar.  Add oil, eggs, and pumpkin.  Mix well.  9x13 greased pan.  35-40 minutes at 350°.  (In angel food pan, about 60 minutes.)  Test for doneness.&lt;br /&gt;
&lt;br /&gt;
&lt;br /&gt;
===Cheesy Hashbrowns, by [[User:BethDragon|BethDragon]]===&lt;br /&gt;
&lt;br /&gt;
2lb thawed hash browns (the shredded kind)     &amp;lt;br&amp;gt;&lt;br /&gt;
1/2 cup milk&amp;lt;br&amp;gt;&lt;br /&gt;
1 can cream of mushroom soup     &amp;lt;br&amp;gt;&lt;br /&gt;
1 cup sour cream     &amp;lt;br&amp;gt;&lt;br /&gt;
1tsp pepper&amp;lt;br&amp;gt;&lt;br /&gt;
1 cup shredded cheddar cheese (or more, if preferred)&lt;br /&gt;
&lt;br /&gt;
Mix everything together except the hash browns and the cheese.  Once mixed, add in the hash browns.  Put in a greased 9x13 baking pan, patted down a bit.  Top with the cheddar.  Bake at 350° for 1 hour.&lt;br /&gt;
&lt;br /&gt;
===1 and a Quarter Hour Beef Stew, by [[User:Iceberg3k|Iceberg3k]]===&lt;br /&gt;
&lt;br /&gt;
2lb chuck roast, cubed (1&amp;quot; (25mm) cubes) &amp;lt;br&amp;gt;&lt;br /&gt;
1/2 gallon beef stock &amp;lt;br&amp;gt;&lt;br /&gt;
3 small onions, finely chopped &amp;lt;br&amp;gt;&lt;br /&gt;
4 potatoes, cut into sixteenths &amp;lt;br&amp;gt;&lt;br /&gt;
1 lb baby carrots, halved &amp;lt;br&amp;gt;&lt;br /&gt;
3 stalks celery, diced &amp;lt;br&amp;gt;&lt;br /&gt;
Spices to taste, but must include curry powder and 1 bay leaf &amp;lt;br&amp;gt;&lt;br /&gt;
1 cup medium-blonde roux&lt;br /&gt;
&lt;br /&gt;
Roll the beef cubes in a mixture of flour and curry powder and brown in a 2-gallon stock pot or stew pot. Add all vegetables and beef stock, plus bay leaf and spices to taste. Bring to boil, then turn heat down and simmer covered for 1 hour. Add roux, stir well and simmer for 15 more minutes. Serve with bread and a lovely beverage.&lt;br /&gt;
&lt;br /&gt;
===ABC Soup, by [[User:CyanideBreathmint|CyanideBreathmint]]===&lt;br /&gt;
&lt;br /&gt;
One chicken leg (thigh and drumstick) or half a small chicken carcass, bones and skin left on.&lt;br /&gt;
Three potatoes, cubed.&lt;br /&gt;
Two carrots, diced.&lt;br /&gt;
Three ribs of celery, diced.&lt;br /&gt;
Two large onions or four small onions, sliced into eighths.&lt;br /&gt;
Two tablespoons black peppercorns.&lt;br /&gt;
Four tablespoons crushed garlic.&lt;br /&gt;
Soy sauce to taste.&lt;br /&gt;
Salt to taste.&lt;br /&gt;
Six cups of water.&lt;br /&gt;
&lt;br /&gt;
Optional:&lt;br /&gt;
One tomato, cubed.&lt;br /&gt;
One sprig green onion, chopped finely.&lt;br /&gt;
Parsely or cilantro.&lt;br /&gt;
&lt;br /&gt;
Get a hugeass cooking pot. Put the chicken and the vegetables in the pot. Stir the crushed garlic and soy sauce in whilst putting everything in the pot. Tie the peppercorns in a small muslin spice bag, and put that in, too.&lt;br /&gt;
&lt;br /&gt;
Cover it with your six cups of water.&lt;br /&gt;
&lt;br /&gt;
Keep the soup covered and leave the heat on high. If your huge soup pot has a pyrex cover it can be handy.&lt;br /&gt;
&lt;br /&gt;
Go off and read something. Come back periodically and see if your soup is bubbling.&lt;br /&gt;
&lt;br /&gt;
If it is at a decent boil, taste the broth and then salt it to taste at this point. Don&#039;t worry if it tastes like bland dishwater. It will turn better later.&lt;br /&gt;
&lt;br /&gt;
Turn the heat to medium, keep the pot covered, and then go back and read something.&lt;br /&gt;
&lt;br /&gt;
Check back periodically every half an hour for three hours. When the onions are turning translucent and falling apart at the poke of a ladle and the carrots and potatoes are round-cornered, it ought to be done. Taste the broth. It should taste like chicken and onions. If you made this with boneless skinless chicken you deserve the tasteless travesty you got.&lt;br /&gt;
&lt;br /&gt;
Take the lid out and using tongs or other appropriate implements, fish the chicken out and place it on a plate to cool. Remove and discard skin. Shred the now-tender meat off the bones and toss it back in the pot. Discard bones once you&#039;re sure you haven&#039;t wasted any chicken.&lt;br /&gt;
&lt;br /&gt;
Turn heat down to low, and leave the cover off. Leave the soup to simmer for about half an hour.&lt;br /&gt;
&lt;br /&gt;
Ladle large helpings of the soup over the cubed tomato, in big-sized bowls, and sprinkle the chopped greens on top (if you wanted them.) Don&#039;t forget to take the bag of peppercorns out, unless you want someone trying to eat it.&lt;br /&gt;
&lt;br /&gt;
Author&#039;s notes: I have no idea why it&#039;s called ABC soup. It&#039;s been called that in my family since I was a little girl.&lt;/div&gt;</summary>
		<author><name>Teucer</name></author>
	</entry>
	<entry>
		<id>https://wiki.rpg.net/index.php?title=User:Teucer&amp;diff=9790</id>
		<title>User:Teucer</title>
		<link rel="alternate" type="text/html" href="https://wiki.rpg.net/index.php?title=User:Teucer&amp;diff=9790"/>
		<updated>2005-10-10T04:12:55Z</updated>

		<summary type="html">&lt;p&gt;Teucer: &lt;/p&gt;
&lt;hr /&gt;
&lt;div&gt;Live in Minnesota? Wish the Twin Cities RPG.net meets were still going on?&lt;br /&gt;
&lt;br /&gt;
So do I. I&#039;ll be there at Coffee News Cafe at around 6:30 on the third Sunday of the month whenever I can. (It&#039;s on Grand Avenue.)&lt;br /&gt;
&lt;br /&gt;
The next one is October 16, 2005&lt;/div&gt;</summary>
		<author><name>Teucer</name></author>
	</entry>
	<entry>
		<id>https://wiki.rpg.net/index.php?title=User:Teucer&amp;diff=8829</id>
		<title>User:Teucer</title>
		<link rel="alternate" type="text/html" href="https://wiki.rpg.net/index.php?title=User:Teucer&amp;diff=8829"/>
		<updated>2005-10-10T04:12:25Z</updated>

		<summary type="html">&lt;p&gt;Teucer: &lt;/p&gt;
&lt;hr /&gt;
&lt;div&gt;Live in Minnesota? Wish the Twin Cities RPG.net meets were still going on?&lt;br /&gt;
&lt;br /&gt;
So do I. I&#039;ll be there at Coffee News Cafe at around 6:30 on the third Sunday of the month whenever I can. (It&#039;s on Grand Avenue.)&lt;br /&gt;
&lt;br /&gt;
The next one is October 16, 2005&lt;br /&gt;
&lt;br /&gt;
I am adding this sentence to test for duplicability of an error message.&lt;/div&gt;</summary>
		<author><name>Teucer</name></author>
	</entry>
	<entry>
		<id>https://wiki.rpg.net/index.php?title=User:Teucer&amp;diff=8828</id>
		<title>User:Teucer</title>
		<link rel="alternate" type="text/html" href="https://wiki.rpg.net/index.php?title=User:Teucer&amp;diff=8828"/>
		<updated>2005-10-10T00:41:04Z</updated>

		<summary type="html">&lt;p&gt;Teucer: &lt;/p&gt;
&lt;hr /&gt;
&lt;div&gt;Live in Minnesota? Wish the Twin Cities RPG.net meets were still going on?&lt;br /&gt;
&lt;br /&gt;
So do I. I&#039;ll be there at Coffee News Cafe at around 6:30 on the third Sunday of the month whenever I can. (It&#039;s on Grand Avenue.)&lt;br /&gt;
&lt;br /&gt;
The next one is October 16, 2005&lt;/div&gt;</summary>
		<author><name>Teucer</name></author>
	</entry>
	<entry>
		<id>https://wiki.rpg.net/index.php?title=Tangency_Cookbook&amp;diff=8587</id>
		<title>Tangency Cookbook</title>
		<link rel="alternate" type="text/html" href="https://wiki.rpg.net/index.php?title=Tangency_Cookbook&amp;diff=8587"/>
		<updated>2005-10-05T21:45:48Z</updated>

		<summary type="html">&lt;p&gt;Teucer: &lt;/p&gt;
&lt;hr /&gt;
&lt;div&gt;This is a space for the cooks of RPG.net to post their favorite original recipes. All comments on them should be placed on the project&#039;s discussion page.&lt;br /&gt;
&lt;br /&gt;
If this gets too big, we can split it into multiple pages.&lt;br /&gt;
&lt;br /&gt;
For the sake of consistency, the American values of non-metric units will be used. Thus, there are six teaspoons to the fluid ounce, and just under 30 fluid ounces per gram.&lt;br /&gt;
&lt;br /&gt;
===Passion Fruit Bearnaise Sauce, by [[User:Teucer|Teucer]]===&lt;br /&gt;
&lt;br /&gt;
2 purple passion fruits&lt;br /&gt;
1 tsp lemon juice&lt;br /&gt;
3 egg yolks&lt;br /&gt;
3/4 c butter&lt;br /&gt;
&lt;br /&gt;
Puree the passion fruits. Wrap the pulp in cheesecloth and squeeze it into a bowl. Clean out the blender and put into it the passion fruit juice, the lemon juice, and the egg yolks.&lt;br /&gt;
&lt;br /&gt;
Bring the butter to a boil.&lt;br /&gt;
&lt;br /&gt;
Puree the contents of the blender for 35 seconds. Starting after five seconds, slowly add the butter over the course of the remaining time. Immediately stop the blender and serve over fresh-grilled ribeye steaks.&lt;br /&gt;
&lt;br /&gt;
Author&#039;s notes: It&#039;s been a year since I made this, so I can&#039;t say for certain that I wrote down the proportions correctly.&lt;/div&gt;</summary>
		<author><name>Teucer</name></author>
	</entry>
	<entry>
		<id>https://wiki.rpg.net/index.php?title=Talk:RESOURCES:_Linguistics_and_Languages&amp;diff=10095</id>
		<title>Talk:RESOURCES: Linguistics and Languages</title>
		<link rel="alternate" type="text/html" href="https://wiki.rpg.net/index.php?title=Talk:RESOURCES:_Linguistics_and_Languages&amp;diff=10095"/>
		<updated>2005-05-12T05:15:46Z</updated>

		<summary type="html">&lt;p&gt;Teucer: &lt;/p&gt;
&lt;hr /&gt;
&lt;div&gt;Okay, so Trask is a little on the technical side for light gamer reading, but you can follow him with only a little bit of knowledge on the subject (like from reading the Language Construction Kit), unlike the vast majority of dense linguistics texts. [[User:Teucer|Teucer]]&lt;/div&gt;</summary>
		<author><name>Teucer</name></author>
	</entry>
	<entry>
		<id>https://wiki.rpg.net/index.php?title=RESOURCES:_Linguistics_and_Languages&amp;diff=10003</id>
		<title>RESOURCES: Linguistics and Languages</title>
		<link rel="alternate" type="text/html" href="https://wiki.rpg.net/index.php?title=RESOURCES:_Linguistics_and_Languages&amp;diff=10003"/>
		<updated>2005-05-12T01:07:24Z</updated>

		<summary type="html">&lt;p&gt;Teucer: &lt;/p&gt;
&lt;hr /&gt;
&lt;div&gt;[[Category: Resources]][[Category: Links]]&lt;br /&gt;
Links to sites dealing with languages and linguistics (not names) that are useful to gamers. &lt;br /&gt;
&lt;br /&gt;
[http://www.uni-koeln.de/phil-fak/indologie/tamil/cap_search.html Cappeller&#039;s Digital Sanskrit Lexicon] &amp;lt;br&amp;gt;&lt;br /&gt;
[http://www.zompist.com/kit.html The Language Construction Kit]&amp;lt;br&amp;gt;&lt;br /&gt;
[http://www.cybercom.net/~klb/flowers.html The Language of Flowers] - So it&#039;s not a real language. Sue me. &amp;lt;br&amp;gt;&lt;br /&gt;
[http://www.omniglot.com/ Omniglot, a Guide to Written Language]&amp;lt;br&amp;gt;&lt;br /&gt;
[http://www.urbandictionary.com/ UrbanDictionary.com: Define Your World] &amp;lt;br&amp;gt;&lt;br /&gt;
&lt;br /&gt;
Books, for those who are serious.&lt;br /&gt;
&lt;br /&gt;
Trask, R. L. &amp;lt;i&amp;gt;Historical Linguistics&amp;lt;/i&amp;gt;. Oxford University Press, 1996. I&#039;m sure I cited that wrong, but you&#039;ll be able to find it. It&#039;s a nicely non-technical textbook on language change, for those of you whose fantasy worlds have an ancient language and want a few recent ones.&lt;/div&gt;</summary>
		<author><name>Teucer</name></author>
	</entry>
	<entry>
		<id>https://wiki.rpg.net/index.php?title=In_Real_Life&amp;diff=1484</id>
		<title>In Real Life</title>
		<link rel="alternate" type="text/html" href="https://wiki.rpg.net/index.php?title=In_Real_Life&amp;diff=1484"/>
		<updated>2005-05-11T07:06:05Z</updated>

		<summary type="html">&lt;p&gt;Teucer: &lt;/p&gt;
&lt;hr /&gt;
&lt;div&gt;*A letter arives consisting only of the word &amp;quot;BEWARE&amp;quot;, a crude sketch of a beetle, and the caption &amp;quot;The Siberian Beetle&amp;quot;. It is followed by others with captions saying things like &amp;quot;The Siberian Beetle Can Talk&amp;quot; and similar - each one postmarked slightly closer to the character receiving them. (This one courtesy of the FBI, which never actually implemented the plan to send folks these.)&lt;br /&gt;
&lt;br /&gt;
*A book develops an inexplicable stain while sitting on the shelf. The stain looks and smells an awful lot like blood... (Ironically, the book this really happened to was my copy of Cthulhu Live. - [[User:Teucer|Teucer]].)&lt;br /&gt;
&lt;br /&gt;
[[Category: Eerie Event]]&lt;/div&gt;</summary>
		<author><name>Teucer</name></author>
	</entry>
	<entry>
		<id>https://wiki.rpg.net/index.php?title=In_Real_Life&amp;diff=732</id>
		<title>In Real Life</title>
		<link rel="alternate" type="text/html" href="https://wiki.rpg.net/index.php?title=In_Real_Life&amp;diff=732"/>
		<updated>2005-05-11T07:05:46Z</updated>

		<summary type="html">&lt;p&gt;Teucer: &lt;/p&gt;
&lt;hr /&gt;
&lt;div&gt;[*]A letter arives consisting only of the word &amp;quot;BEWARE&amp;quot;, a crude sketch of a beetle, and the caption &amp;quot;The Siberian Beetle&amp;quot;. It is followed by others with captions saying things like &amp;quot;The Siberian Beetle Can Talk&amp;quot; and similar - each one postmarked slightly closer to the character receiving them. (This one courtesy of the FBI, which never actually implemented the plan to send folks these.)&lt;br /&gt;
&lt;br /&gt;
[*]A book develops an inexplicable stain while sitting on the shelf. The stain looks and smells an awful lot like blood... (Ironically, the book this really happened to was my copy of Cthulhu Live. - [[User:Teucer|Teucer]].)&lt;br /&gt;
&lt;br /&gt;
[[Category: Eerie Event]]&lt;/div&gt;</summary>
		<author><name>Teucer</name></author>
	</entry>
	<entry>
		<id>https://wiki.rpg.net/index.php?title=In_Real_Life&amp;diff=731</id>
		<title>In Real Life</title>
		<link rel="alternate" type="text/html" href="https://wiki.rpg.net/index.php?title=In_Real_Life&amp;diff=731"/>
		<updated>2005-05-11T07:03:21Z</updated>

		<summary type="html">&lt;p&gt;Teucer: &lt;/p&gt;
&lt;hr /&gt;
&lt;div&gt;A letter arives consisting only of the word &amp;quot;BEWARE&amp;quot;, a crude sketch of a beetle, and the caption &amp;quot;The Siberian Beetle&amp;quot;. It is followed by others with captions saying things like &amp;quot;The Siberian Beetle Can Talk&amp;quot; and similar - each one postmarked slightly closer to the character receiving them. (This one courtesy of the FBI, which never actually implemented the plan to send folks these.)&lt;br /&gt;
&lt;br /&gt;
A book develops an inexplicable stain while sitting on the shelf. The stain looks and smells an awful lot like blood... (Ironically, the book this really happened to was my copy of Cthulhu Live. - [[User:Teucer|Teucer]].)&lt;br /&gt;
&lt;br /&gt;
[[Category: Eerie Event]]&lt;/div&gt;</summary>
		<author><name>Teucer</name></author>
	</entry>
	<entry>
		<id>https://wiki.rpg.net/index.php?title=Category_talk:Eerie_Event&amp;diff=10083</id>
		<title>Category talk:Eerie Event</title>
		<link rel="alternate" type="text/html" href="https://wiki.rpg.net/index.php?title=Category_talk:Eerie_Event&amp;diff=10083"/>
		<updated>2005-05-11T06:52:52Z</updated>

		<summary type="html">&lt;p&gt;Teucer: &lt;/p&gt;
&lt;hr /&gt;
&lt;div&gt;We should get posters&#039; permissions and put all the Contribute your Eerie Event posts into this. I&#039;ll start adding mine; yes, I&#039;ve asked myself and he&#039;s cool with it. [[User:Teucer|Teucer]] 23:52, 10 May 2005 (PDT)&lt;/div&gt;</summary>
		<author><name>Teucer</name></author>
	</entry>
	<entry>
		<id>https://wiki.rpg.net/index.php?title=Talk:TEARZ:HSF_Table&amp;diff=9872</id>
		<title>Talk:TEARZ:HSF Table</title>
		<link rel="alternate" type="text/html" href="https://wiki.rpg.net/index.php?title=Talk:TEARZ:HSF_Table&amp;diff=9872"/>
		<updated>2005-05-04T06:33:27Z</updated>

		<summary type="html">&lt;p&gt;Teucer: &lt;/p&gt;
&lt;hr /&gt;
&lt;div&gt;It might make more sense for these to be in the mechanics section... but since when did this game make sense?&lt;/div&gt;</summary>
		<author><name>Teucer</name></author>
	</entry>
	<entry>
		<id>https://wiki.rpg.net/index.php?title=TEARZ:HSF_Table&amp;diff=243</id>
		<title>TEARZ:HSF Table</title>
		<link rel="alternate" type="text/html" href="https://wiki.rpg.net/index.php?title=TEARZ:HSF_Table&amp;diff=243"/>
		<updated>2005-05-04T06:33:04Z</updated>

		<summary type="html">&lt;p&gt;Teucer: &lt;/p&gt;
&lt;hr /&gt;
&lt;div&gt;If, during the roll to cast a spell, all dice come up 1, the spell automatically fails. This type of failure is called a Horrible Spell Failure (H.S.F.™), and in addition whatever might happen as a direct result of the spell not resolving, a H.S.F. Effect™ occurs as well!&lt;br /&gt;
&lt;br /&gt;
The H.S.F. Effect™ which occurs must be chosen by rolling 1d2,000 - equivalent to rolling a D20, multiplying the result by 100, adding a D100, and subtracting 1. Alternatively, you could use an actual D2,000, but they never stop rolling. It&#039;s irritationg. Then, consult the line in the table below corresponding to the number rolled! If the fact that this page is still in development means there is no such line, reroll until you get a line with an H.S.F. Effect™ listed on it.&lt;br /&gt;
&lt;br /&gt;
00001 - The spellcaster is attacked by an Ogre.&lt;br /&gt;
00002 - The spellcaster forgets the spell and cannot use it again unless it is relearned. If you are using the optional spell memorization rules, the character also ceases to have any instances of the spell memorized.&lt;br /&gt;
00003 - The spellcaster is tormented by auditory hallucinations of a voice singing the &amp;quot;Three is the magic number&amp;quot; song from Schoolhouse Rock. Alternatively, nothing happens in-game, but the player must sing the aforementioned song.&lt;br /&gt;
00004 - The spellcaster&#039;s hair begins growing very, very quickly. It is now necessary to roll a D7; on any roll other than 5 the character is distracted and cannot act for a number of rounds equal to the D7 roll unless shaven.&lt;br /&gt;
00005 - Instead of actually casting the spell, the character must begin to expound on what an incredibly amazing effect it would have been.&lt;br /&gt;
00006 - Instead of actually casting the spell, the character must begin to expound &#039;&#039;&#039;in iambic pentameter&#039;&#039;&#039; (I.P.™) on what an incredibly amazing effect it would have been.&lt;br /&gt;
00007 - The character succeeds in casting Merlin&#039;s Spell of Enchant Sea Anenome (M.S.E.S.A.™). If this is rolled while trying to cast M.S.E.S.A.™, the character instead casts Spherical Fire of Flamel (S.F.F.™).&lt;br /&gt;
00008 - A fruit begins to grow from the character&#039;s belly button, which ripens in ten days. If eaten, the fruit gives the eater +1D6 HT.&lt;br /&gt;
00009 - A fruit begins to grow from the character&#039;s belly button, which ripens in ten days. If eaten, the fruit gives the eater +1D12 HT.&lt;br /&gt;
00010 - A fruit begins to grow from the character&#039;s belly button, which ripens in ten days. If eaten, the fruit halves the eater&#039;s HT but gives the eater +1D24 IN.&lt;br /&gt;
00011 - The character suddenly feels an urge to set a party member on fire.&lt;br /&gt;
00012 - The character wishes there weren&#039;t 2,000 possible H.S.F. Effects™, but is comforted by the fact that it adds to the game&#039;s realism.&lt;br /&gt;
00013 - The character begins to look startlingly like Susan B. Anthony for a short period of time. It is now necessary to roll a D7; on any roll other than 5 the character is distracted and cannot act for a number of rounds equal to the D7 roll unless shaven.&lt;br /&gt;
00014 - Fish fall from the sky.&lt;/div&gt;</summary>
		<author><name>Teucer</name></author>
	</entry>
	<entry>
		<id>https://wiki.rpg.net/index.php?title=TEARZ:Main_Page&amp;diff=242</id>
		<title>TEARZ:Main Page</title>
		<link rel="alternate" type="text/html" href="https://wiki.rpg.net/index.php?title=TEARZ:Main_Page&amp;diff=242"/>
		<updated>2005-05-04T06:16:07Z</updated>

		<summary type="html">&lt;p&gt;Teucer: /* Creating A Character */&lt;/p&gt;
&lt;hr /&gt;
&lt;div&gt;[[Category:TEARZ]]&lt;br /&gt;
&lt;br /&gt;
Welcome to Shanya Almafeta&#039;s TEARZ™ Roleplaying Game.  Unlike most roleplaying games, TEARZ™ is a &amp;lt;i&amp;gt;real&amp;lt;/i&amp;gt; roleplaying game, not a rollplaying game, where your Tale Enablers™ allow you to tell a story anywhere you want!  TEARZ™ is a game where your Imagination Know No Limit™.&lt;br /&gt;
&lt;br /&gt;
==Before You Play==&lt;br /&gt;
* [[TEARZ:History|The History Of TEARZ™]]&lt;br /&gt;
* [[TEARZ:Manifesto|The TEARZ™ Manifesto]]&lt;br /&gt;
* [[TEARZ:Design_Goals|Design Goals Of TEARZ™]]&lt;br /&gt;
* [[TEARZ:Style_Guide|TEARZ™ Style Guide]]&lt;br /&gt;
&lt;br /&gt;
==Creating A Character==&lt;br /&gt;
In TEARZ™, we do not call our characters &amp;lt;i&amp;gt;player characters&amp;lt;/i&amp;gt;, because that is for panzies.  Instead, our Tale Enablers (T.E.s™) permit players to tell the type of story &amp;lt;i&amp;gt;they WANT to play!!&amp;lt;/i&amp;gt;&lt;br /&gt;
&lt;br /&gt;
* [[TEARZ:Backgrounds|Backgrounds]], which make your character more awesome than any RPG ever before by giving him a history &amp;lt;i&amp;gt;before&amp;lt;/i&amp;gt; you start playing!&lt;br /&gt;
* [[TEARZ:Attributes|Attributes]]&lt;br /&gt;
* [[TEARZ:Alignments|Alignments]]&lt;br /&gt;
* [[TEARZ:Secondary_Stats|Secondary Stats]]&lt;br /&gt;
* Classes:  TEARZ™ gives you more character options than any other RPG out there -- not even D&amp;amp;D can touch our skill!  TEARZ™ is &amp;lt;b&amp;gt;truly&amp;lt;/b&amp;gt; a &amp;lt;i&amp;gt;role&amp;lt;/i&amp;gt; playing game!&lt;br /&gt;
**  [[TEARZ:CTECs|Cyborg Tale Enabling Classes (C.T.E.C.s™)]]&lt;br /&gt;
**  [[TEARZ:ETECs|Educated Tale Enabling Classes (E.T.E.C.s™)]]&lt;br /&gt;
**  [[TEARZ:FTECs|Furry Tale Enabling Classes (F.T.E.C.s™)]]&lt;br /&gt;
**  [[TEARZ:MTECs|Magical Tale Enabling Classes (M.T.E.C.s™)]]&lt;br /&gt;
**  [[TEARZ:MATECs|Martial Artistic Tale Enabling Classes (M.A.T.E.C.s™)]]&lt;br /&gt;
**  [[TEARZ:OTECs|Occupational Tale Enabling Classes (O.T.E.C.s™)]]&lt;br /&gt;
**  [[TEARZ:PTECs|Psionic Tale Enabling Classes (P.T.E.C.s™)]]&lt;br /&gt;
**  [[TEARZ:RTECs|Racial Tale Enabling Classes (R.T.E.C.s™)]]&lt;br /&gt;
**  [[TEARZ:STECs|Superheroic Tale Enabling Classes (S.T.E.C.s™)]]&lt;br /&gt;
**  [[TEARZ:XTECs|Xenolifeform Tale Enabling Classes (X.T.E.C.s™)]]&lt;br /&gt;
* [[TEARZ:Skills|Skills and Weapon Wielding Familiarities (W.W.F.s™)]]&lt;br /&gt;
* [[TEARZ:Points|Wound Points (W.P.s™), Stun Points (S.P.s™), Qi Points (Q.P.s™), Telepathic Control Points (T.C.P.s™), Mana Accumulation Points (M.A.P.s™), and Experience Points (EX.P.s™)]]&lt;br /&gt;
* Equipment:&lt;br /&gt;
** [[TEARZ:TALEs|Technology Advancement Level Equivalents (T.A.L.E.s™)]]&lt;br /&gt;
** [[TEARZ:Basic_Equipment|Basic Gear]]&lt;br /&gt;
** [[TEARZ:Weapons|Weapons]]&lt;br /&gt;
** [[TEARZ:Armor|Armor]]&lt;br /&gt;
** [[TEARZ:Vehicles|Vehicles]]&lt;br /&gt;
** [[TEARZ:Mecha|Mecha]]&lt;br /&gt;
** [[TEARZ:Magic_Items|Magical Items]]&lt;br /&gt;
* [[TEARZ:Spells|Spells]]&lt;br /&gt;
** [[TEARZ:HSF_Table|Horrible Spell Failure (H.S.F™) Table]]&lt;br /&gt;
* [[TEARZ:Prana|Prana]]&lt;br /&gt;
* [[TEARZ:Cybernetics|Cybernetics]]&lt;br /&gt;
* [[TEARZ:Superpowers|Superpowers]]&lt;br /&gt;
&lt;br /&gt;
==Action!==&lt;br /&gt;
The rules of TEARZ™ are specially designed to make true &amp;lt;i&amp;gt;role&amp;lt;/i&amp;gt;playing not only a possibility, but a necessity!&lt;br /&gt;
&lt;br /&gt;
* [[TEARZ:Resolution|Resolution]]&lt;br /&gt;
* [[TEARZ:Combat|Combat]]&lt;br /&gt;
* [[TEARZ:Environment|Environmental Hazards (E.H.s™)]]&lt;br /&gt;
&lt;br /&gt;
==The World Of TEARZ™==&lt;br /&gt;
* [[TEARZ:Backstory|The History Of TEARZ™]]&lt;br /&gt;
* [[TEARZ:Locations|Locations]]&lt;br /&gt;
* [[TEARZ:Countries|Countries]]&lt;br /&gt;
* [[TEARZ:Polyverse|Explore The Polyverse™!!]]&lt;br /&gt;
* [[TEARZ:Sample_Characters|Sample T.E.s™]]&lt;/div&gt;</summary>
		<author><name>Teucer</name></author>
	</entry>
	<entry>
		<id>https://wiki.rpg.net/index.php?title=Talk:TEARZ:Spells&amp;diff=9841</id>
		<title>Talk:TEARZ:Spells</title>
		<link rel="alternate" type="text/html" href="https://wiki.rpg.net/index.php?title=Talk:TEARZ:Spells&amp;diff=9841"/>
		<updated>2005-05-04T00:53:51Z</updated>

		<summary type="html">&lt;p&gt;Teucer: &lt;/p&gt;
&lt;hr /&gt;
&lt;div&gt;Note that no two M.S.E.s™ are allowed to have anything close to the same rules. No, there is no unified magic system - there is only a rule for each and every M.S.E.™ [[User:Teucer|Teucer]] 22:04, 2 May 2005 (PDT)&lt;br /&gt;
:However, that does not mean that you cannot &amp;lt;i&amp;gt;copy and paste&amp;lt;/i&amp;gt; text from other M.S.E.s™ -- in fact, that is reccomended whenever possible.  If it refers to prerequisites or effects that the other M.S.E.™ has but this does not, all the better. [[User:Almafeta|Almafeta]] 10:18, 3 May 2005 (PDT)&lt;br /&gt;
::Well, of course. Just so long as the rampant reuse of text doesn&#039;t make it actually coherent. [[User:Teucer|Teucer]] 17:53, 3 May 2005 (PDT)&lt;/div&gt;</summary>
		<author><name>Teucer</name></author>
	</entry>
	<entry>
		<id>https://wiki.rpg.net/index.php?title=Talk:TEARZ:Spells&amp;diff=216</id>
		<title>Talk:TEARZ:Spells</title>
		<link rel="alternate" type="text/html" href="https://wiki.rpg.net/index.php?title=Talk:TEARZ:Spells&amp;diff=216"/>
		<updated>2005-05-03T05:04:05Z</updated>

		<summary type="html">&lt;p&gt;Teucer: &lt;/p&gt;
&lt;hr /&gt;
&lt;div&gt;Note that no two M.S.E.s™ are allowed to have anything close to the same rules. No, there is no unified magic system - there is only a rule for each and every M.S.E.™ [[User:Teucer|Teucer]] 22:04, 2 May 2005 (PDT)&lt;/div&gt;</summary>
		<author><name>Teucer</name></author>
	</entry>
	<entry>
		<id>https://wiki.rpg.net/index.php?title=TEARZ:Spells&amp;diff=215</id>
		<title>TEARZ:Spells</title>
		<link rel="alternate" type="text/html" href="https://wiki.rpg.net/index.php?title=TEARZ:Spells&amp;diff=215"/>
		<updated>2005-05-03T05:03:19Z</updated>

		<summary type="html">&lt;p&gt;Teucer: still needs actual M.S.E.s™ to be listed...&lt;/p&gt;
&lt;hr /&gt;
&lt;div&gt;There are a number of simply outstanding Magic Spell Effects (M.S.E.s™) in TEARZ™. A number of these are listed below. Every spell is named after some Wizard of Note - a spellcaster so totally badass that e gets mentioned in the name of a spell, whether e invented it or not! And, of course, each one has its own totally unique abbreviation, unless it duplicates that of another M.S.E.™, in which case it has a non-unique abbreviation!&lt;/div&gt;</summary>
		<author><name>Teucer</name></author>
	</entry>
	<entry>
		<id>https://wiki.rpg.net/index.php?title=User:Teucer&amp;diff=8826</id>
		<title>User:Teucer</title>
		<link rel="alternate" type="text/html" href="https://wiki.rpg.net/index.php?title=User:Teucer&amp;diff=8826"/>
		<updated>2005-05-02T01:43:37Z</updated>

		<summary type="html">&lt;p&gt;Teucer: &lt;/p&gt;
&lt;hr /&gt;
&lt;div&gt;Whee, wikis rock.&lt;br /&gt;
&lt;br /&gt;
What, you thought there&#039;d be information here? Well, I guess if there&#039;s anything you want to know, you can ask on my talk page...&lt;/div&gt;</summary>
		<author><name>Teucer</name></author>
	</entry>
</feed>