Yay thanks miho!!!

*looks at the recipe*
And you say that french cooking is strange!!! I mean.. potatoe! In a cake!

ho yeah.. that remind me so much souvenir
ho yeah.. that remind me so much souvenir
ho yeah.. that remind me so much souvenir
ho yeah.. that remind me so much souvenir
ho yeah.. that remind me so much souvenir
ho yeah.. that remind me so much souvenir

:sweat:

Thanks a lot hatetank.. it's amazing!

The perfect place for private moment

Preparation : 20 mn
Cooking : 1h30

For 2 persons:

- 2 duck magret (part of the chest i guess) or a little duck
- 75-100g of green oliva without the nut
- olive oil
- 30 to 50 cl of dry white wine
- 2-3 tomatoes without the skin
- 1 oignon
- garlic
- thyme
- Laurel
- parsley
- 1 spoon of flour
- salt and pepper

If you use a magret:
Prepare the magret by cutting the skin in cross and cook it slowly in a pan on the skin, the skin must be very well cooked but the meat must be almost raw. Keep in apart.

If you use a duck:
Cut the duck and cook it in a deep pan. Then add:

Cook the onion cut in dice, and the tomatos. Then add the flour and the seasoning.
Add the white wine little by little, a glass of water the herb and the garlic.

Add the oliva, and let cook slowly during one hour if you use a whole duck, 10 minutes if you use a magret.

Cut the magret in thin slice and add them at the end of the sauce cooking.. the meat must stay pink.

Here, i tried to make the vanillekranse yesterday!

As i thought i was only able to find some bitter almond extract but it turns out ok It was diffictult to get the right texture, first the preparation was too sandy so i decided to add one more egg.
For the cooking it took me about 20 minutes at 200°C.

This pastry is very dry but absolutly perfect for the tea! I only put one tiny spoon of bitter almond extract, maybe i'll try to put a little more next time because i really love this taste ^^
And next time i'll try with less butter too.

[edit] and i forgot to post the picture!

Sweet almond are the usual almond that you use quite often in pastry, bitter almond are an older variety, we dont use it very much and only in a very few amount because it countain cyanide. Eating 20 bitter almond may kill someone, 50 kills for sure

Nowaday, you find amost only bitter almond extract. Anyway, i'll try to make this recipe this week.. maybe tonight if i manage to find the vanillia and the bitter almond.

It would be funny to make a seed cooking tornament

I know a gallente girl who will have a big hangover tomorrow ><

:o:mad:
bunny!!!! noooooooo!:cry:

/me pokes Mecha

yes, the steambath were released at the close down announcement, so we had a few days to visit it.
It was a very nice place...

And thanks for your answer hatetank, I hope i'll find a way to make qube works on linux ><

The asset.q is a little big (more than 400M), so if anyone find a way to cut it in little piece (like zone_recspace.q ...) it would help me cause Qube is always crashing on my linux ><

(and they dare saying that it works perfectly on linux... yeah..right)

Anyway if a dev is looking at this post, the version that can be downloaded is the 1.1.1 but if i remember well Seed was develloped with 1.1.2? Did that made a big difference?
And anyway, are you allowed to download the 2.0 version? Cause i'm not :sifflote: