let's have a frank conversation as a community about tgb

**pokelda** · 07-25-2014, 05:48 AM

its a cool place to post w friends but sometimes people can get carried away with their opinions i guess...

**XelNya** · 07-25-2014, 06:25 AM

How about no?

**drizzleRomanceGirl** · 07-25-2014, 06:43 AM

I like visiting TGB once in awhile, but lately I have started to post less and less often.

**XelNya** · 07-25-2014, 06:58 AM

I skim there when someone links me something funny.

**blindreper1179** · 07-25-2014, 08:15 AM

Another man's trash is another man's treasure, and let me tell you guys, there's a lot of treasure in there.

**JohnRedWolf87** · 07-25-2014, 08:24 AM

It's a lot more active than the Great Desert of Chit-Chat, that's for sure.

**Charu** · 07-25-2014, 09:31 AM

Eh, it is what it is

**Herogashix** · 07-25-2014, 09:51 AM

Quote:

Originally Posted by blindreper1179

Another man's trash is another man's treasure, and let me tell you guys, there's a lot of treasure in there.

Lots of treasure, lots of trash.
Sounds like FFR in general, not just TGB.

**Charu** · 07-25-2014, 10:01 AM

Are you indirectly insulting the forum user base!?

Sir!

Sir!

Izzy · 07-25-2014, 10:21 AM

I kind of expected it to be deleted in the reorganization. I'm surprised it still exists.

**Tim Allen** · 07-25-2014, 10:22 AM

no way team chit chat for life

**Herogashix** · 07-25-2014, 12:03 PM

Quote:

Originally Posted by Charu

Are you indirectly insulting the forum user base!?

Sir!

Sir!

Oooooooooooooooooooooooouh, and I would've gotten away with it too.

choof · 07-25-2014, 12:16 PM

this thread sucks

Wayward Vagabond · 07-25-2014, 12:16 PM

I like tgb because I like the people who frequent tgb.

g3rmayne · 07-25-2014, 01:19 PM

Its such a unique corner of my life.

James May · 07-25-2014, 01:22 PM

a2p, let me in D:< I'm still waiting for entry for almost a year lmfao...

**Xiz** · 07-25-2014, 01:33 PM

If you haven't had quiche lately, it is time to remedy that situation. I could eat quiche for breakfast, lunch, and dinner without ever growing tired, but quiche is an especially good dish for a big Easter brunch or other spring-time gathering. You make it the day ahead, slice it just before serving, and then pass out the plates. This fool-proof recipe has yet to disappoint.

Quiche is essentially an custard made with milk and eggs poured into a pie crust and baked. You want just enough eggs to set the milk, but not so many that the quiche becomes rubbery. You want a bit of wobble in your quiche as it comes out of the oven. Wobble means silky, melt-away custard in every bite.

The fool-proof part comes courtesy of the French. They are masters of the quiche and long-ago settled on the perfect formula of one part egg to two parts milk. A standard large egg weighs two ounces and a cup of milk is eight ounces, so a good rule of thumb is two eggs per cup of milk. I like to bump this up a bit to make a more substantial quiche and usually go with three eggs and a cup and a half of milk in a nine-inch pie crust.

Cheese makes a luscious custard even more luscious. There's no hard and fast rule here. Two cups of cheese makes an especially rich quiche, good for a family brunch or dinner party. Cut it back to a cup or so for a weeknight dinner.

The other fillings just need to be cooked through and fairly dry. Aim for one to two cups cooked ingredients -- fewer lets you enjoy the silkiness of the quiche while more make a more substantial meal. Wilted spinach, crisp bacon bits, sauté mushrooms, caramelized onions, and asparagus are all favorites in various combinations.

I'm always surprised by how easily a quiche comes together. I'm still working on my pie-crust skills, but luckily, this is maybe the one dish where the crust is secondary to the filling. That first bite of soft eggy custard makes all other thoughts fade away.

What is your favorite quiche?

**MarioNintendo** · 07-25-2014, 01:40 PM

Quote:

Originally Posted by choof

this thread sucks

- Typed from a mechanical keyboard

**Zageron** · 07-25-2014, 01:53 PM

the garbage bin is a pansy's garden
those of you who ever saw the ffya forum know what I'm talking about
if tgb ever degraded to ffya level i'd remove it immediately and ban everyone involved

**pokelda** · 07-25-2014, 01:55 PM

Quote:

Originally Posted by Zageron

the garbage bin is a pansy's garden
those of you who ever saw the ffya forum know what I'm talking about
if tgb ever degraded to ffya level i'd remove it immediately and ban everyone involved

lol

07-25-2014, 05:48 AM	#1
pokelda ⁽ ´ཀ`⁾ Join Date: Jun 2006 Location: It is a mystery. Posts: 3,876	let's have a frank conversation as a community about tgb its a cool place to post w friends but sometimes people can get carried away with their opinions i guess... __________________

07-25-2014, 06:25 AM	#2
XelNya [Nobody liked that.] Join Date: Sep 2012 Posts: 3,357	Re: let's have a frank conversation as a community about tgb How about no?

07-25-2014, 06:58 AM	#4
XelNya [Nobody liked that.] Join Date: Sep 2012 Posts: 3,357	Re: let's have a frank conversation as a community about tgb I skim there when someone links me something funny.

07-25-2014, 08:24 AM	#6
JohnRedWolf87 Backlogger of Hobbies Join Date: Dec 2007 Location: Nashville, TN Age: 36 Posts: 968	Re: let's have a frank conversation as a community about tgb It's a lot more active than the Great Desert of Chit-Chat, that's for sure. __________________ xBBx Takedown's First Tournament - 2nd Place (Beginner) ZC_Wolfy's Birthday Tournament - 3rd Place (Novice) Dragons_Fury One Division Higher Tourney - 2nd Place (Novice) Samurai7694's Ultimate Enduring Fabulous Tournament - 3rd Place (D1) Dark_Chrysalis' 1st FFR Bowl - 2nd Place (D1), 13th place overall Panic4Me and MrMagic's Thanksgiving Tournament - 2nd Place (D1)

07-25-2014, 10:21 AM	#10
Izzy Snek Join Date: Jan 2003 Location: Kansas Age: 33 Posts: 9,192	Re: let's have a frank conversation as a community about tgb I kind of expected it to be deleted in the reorganization. I'm surprised it still exists.

07-25-2014, 10:22 AM	#11
Tim Allen B^) Join Date: Jul 2013 Age: 29 Posts: 1,129	Re: let's have a frank conversation as a community about tgb no way team chit chat for life __________________

07-25-2014, 12:16 PM	#13
choof Banned Join Date: Nov 2013 Posts: 8,563	Re: let's have a frank conversation as a community about tgb this thread sucks

07-25-2014, 12:16 PM	#14
Wayward Vagabond Confirmed Heartbreaker Join Date: Jul 2012 Age: 35 Posts: 5,858	Re: let's have a frank conversation as a community about tgb I like tgb because I like the people who frequent tgb. __________________

07-25-2014, 01:19 PM	#15
g3rmayne FFR Player Join Date: Sep 2012 Location: Mt Shasta, California Age: 31 Posts: 25	Re: let's have a frank conversation as a community about tgb Its such a unique corner of my life.

07-25-2014, 01:22 PM	#16
James May FFR Player Join Date: Oct 2012 Age: 30 Posts: 3,799	Re: let's have a frank conversation as a community about tgb a2p, let me in D:< I'm still waiting for entry for almost a year lmfao... __________________ bananas

07-25-2014, 01:33 PM	#17
Xiz TWG Chaos Join Date: Feb 2012 Location: Cali4nia Age: 32 Posts: 3,399	Re: let's have a frank conversation as a community about tgb If you haven't had quiche lately, it is time to remedy that situation. I could eat quiche for breakfast, lunch, and dinner without ever growing tired, but quiche is an especially good dish for a big Easter brunch or other spring-time gathering. You make it the day ahead, slice it just before serving, and then pass out the plates. This fool-proof recipe has yet to disappoint. Quiche is essentially an custard made with milk and eggs poured into a pie crust and baked. You want just enough eggs to set the milk, but not so many that the quiche becomes rubbery. You want a bit of wobble in your quiche as it comes out of the oven. Wobble means silky, melt-away custard in every bite. The fool-proof part comes courtesy of the French. They are masters of the quiche and long-ago settled on the perfect formula of one part egg to two parts milk. A standard large egg weighs two ounces and a cup of milk is eight ounces, so a good rule of thumb is two eggs per cup of milk. I like to bump this up a bit to make a more substantial quiche and usually go with three eggs and a cup and a half of milk in a nine-inch pie crust. Cheese makes a luscious custard even more luscious. There's no hard and fast rule here. Two cups of cheese makes an especially rich quiche, good for a family brunch or dinner party. Cut it back to a cup or so for a weeknight dinner. The other fillings just need to be cooked through and fairly dry. Aim for one to two cups cooked ingredients -- fewer lets you enjoy the silkiness of the quiche while more make a more substantial meal. Wilted spinach, crisp bacon bits, sauté mushrooms, caramelized onions, and asparagus are all favorites in various combinations. I'm always surprised by how easily a quiche comes together. I'm still working on my pie-crust skills, but luckily, this is maybe the one dish where the crust is secondary to the filling. That first bite of soft eggy custard makes all other thoughts fade away. What is your favorite quiche? __________________

07-25-2014, 01:53 PM	#19
Zageron Zageron E. Tazaterra RRR Developer & DevOps Support Join Date: Apr 2007 Location: BC Age: 32 Posts: 6,586	Re: let's have a frank conversation as a community about tgb the garbage bin is a pansy's garden those of you who ever saw the ffya forum know what I'm talking about if tgb ever degraded to ffya level i'd remove it immediately and ban everyone involved __________________ Help Develop FFR

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