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World Community Grid Forums
Category: Community
Forum: Teams
Thread: Base Camp.......The team that isn't |
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Thread Status: Active Total posts in this thread: 6596
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BladeD
Ace Cruncher USA Joined: Nov 17, 2004 Post Count: 28976 Status: Offline Project Badges: 
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Don´t Worry Little Mermaid, You will always find us at the top of the list sorting by name or TRT.   |
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Former Member
Cruncher Joined: May 22, 2018 Post Count: 0 Status: Offline |
Where We’re At
Place: Christians Duration: May 31st – June6th Badge:  thepeacemaker7, I had thought Damon Hill might give you a bit longer as Doneske seems to do. It could be fun if passing Biblepay – as seems to be your goal – on Base Camp’s watch    Good Afternoon Base Campers! Business Technically, our trek to Christians is over. We have waved goodbye to TLD  and Damon Hill - and this time it’s true as far as Damon Hill goes  It was a pleasure having you along and we hope to see you in the crew next time Base Camp goes trekking. Mansden, my approach is to look at the member list ’Status (Current/Retired)’ because there I see the new Base Campers, and it's the easy way if it's the first time we trek with a given team. Of course, I can find those of you with square brackets at the top of the Username list, but the real Sherlock Holmes work as I see it is to keep track of say TLD, cswchan, jan649, and little mermaid - although I have a pretty good idea of what she has in mind  and to check if NAP2614 should have sneaked in, which he sometimes do silently. And this is because some of us seasoned Base Campers have been here before. If you know a better way, Mansden, I’m all ears - because mine is rather tedious  Chit-chat For an hour and a half we have had a thunderstorm – we were lucky that the downpour didn’t get as bad as predicted. Ever so often people’s basements are flooded … .... but compared to severe weather elsewhere we should not complain  |
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BladeD
Ace Cruncher USA Joined: Nov 17, 2004 Post Count: 28976 Status: Offline Project Badges:
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you laugh at me, BladeD. Well, you're about to miss a badge No, on both counts!  |
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Former Member
Cruncher Joined: May 22, 2018 Post Count: 0 Status: Offline |
No, on both counts! What a relief - on both counts Welcome to the trek, BladeD |
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Former Member
Cruncher Joined: May 22, 2018 Post Count: 0 Status: Offline |
thepeacemaker7,
----------------------------------------That reminds me of an old Star Trek TNG episode where data beats one of the big federation strategists. https://www.youtube.com/watch?v=yIRT6xRQkf8 Just lol ! little mermaid, Technically, it's not yet midnight UTC, so the trek is not finish. Unless you don't want to taste the last meal ? Cooking Aujourd'hui : Paupiettes de veau forestières à la crème . Nous trouvons la recette dans le livre La Nouvelle Cuisine, de Joseph Saugrain, en 1742 à Paris. Une paupiette, c'est une tranche de viande fine, que nous recouvrons de farce, puis nous la roulons et l'attachons avec de la ficelle alimentaire. Nous pouvons utiliser plusieurs type de viande, mais j'ai une préférence pour le veau, et c'est sûrement le plus répandu. Nous les appelons des paupiettes forestières, car nous utilisons des champignons de forêt (si possible frais) . Encore une fois, par rapport à la recette en lien, je recommande d'utiliser du beurre, et pas de la margarine. En vin, un Chablis Blanc sans hésitation ! Il va atténuer le coté gras de la crème, tout en respectant la finesse de la viande de veau, et relevant quelques notes de beurre. (et pour une fois, je n'ai aucune idée de quel vin rouge proposer)  Recette / recipe . Translator Today: Forest veal Paupiettes with cream . We find the recipe in Joseph Saugrain's book La Nouvelle Cuisine (The New Cooking) , in 1742 at Paris. A paupiette is a fine slice of meat, which we cover with stuffing, then we roll and tie with food string. We can use several types of meat, but I have a preference for veal, and it is surely the most widespread. We call them forest paupiettes because we use forest fungi (if possible fresh) . Again, compared to the recipe link, I recommend using butter, not margarine. In wine, a Chablis Blanc without hesitation! It will soften the fat side of the cream, while respecting the finesse of the veal, and raising some notes of butter. (and for once, I have no idea what red wine to propose) Bon appétit !  [Edit 4 times, last edit by Former Member at Jun 6, 2019 8:00:26 PM] |
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Former Member
Cruncher Joined: May 22, 2018 Post Count: 0 Status: Offline |
No, the trek still lives, and BladeD just proved that by joining
No, I wouldn't miss your last meal, stefada  at first I thought you had made partridges for our last meal .... .... but when I read the recipe, I calmed down  I enjoy it very much - so do the partridges Thank you   |
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BladeD
Ace Cruncher USA Joined: Nov 17, 2004 Post Count: 28976 Status: Offline Project Badges:
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No, on both counts! What a relief - on both counts Welcome to the trek, BladeD Thank you! |
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Former Member
Cruncher Joined: May 22, 2018 Post Count: 0 Status: Offline |
Litlle Mermaid,
----------------------------------------I stopped to propose poultry since you explained you don't eat it. Even if there are a lot of French recipe with. We are here to share all together. Note : I changed the picture, I hope it's show more what it is.  [Edit 2 times, last edit by Former Member at Jun 6, 2019 8:22:50 PM] |
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Former Member
Cruncher Joined: May 22, 2018 Post Count: 0 Status: Offline |
You make me feel like a yolk in an egg, stefada
 <Danish expression for being taken care of so nothing bad will happen to you - to be spoiled>  |
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BladeD
Ace Cruncher USA Joined: Nov 17, 2004 Post Count: 28976 Status: Offline Project Badges:
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You make me feel like a yolk in an egg, stefada <Danish expression for being taken care of so nothing bad will happen to you - to be spoiled> ... Wow, that's some saying! |
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