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Bored Druid Thread: The Next GenerationFollow

#3727 Jan 29 2014 at 9:31 AM Rating: Good
Muggle@#%^er
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lolgaxe wrote:
I like regular, twenty-ton-tub-for-two-dollars variety yogurt. Not a particular fan of flavored yogurts. Same with cream cheese. Just the regular, run of the mill stuff. Not salmon or whatever flavors are out there. Bagels though it's seseme or poppy seed. Regular is kinda boring there. And toasted.


I buy plain, unflavored Greek yogurt. I use that as a base for whatever I want. It's usually simple, because I'm rushing. Some cinnamon, maybe honey, maybe some banana, etc.

I use the Greek because it's twice the protein and half the sugar.

Never buy (or order) flavored cream cheeses. I don't think I've even had one I liked. And yeah, those are the best bagels. People who eat salt bagels are not to be trusted.
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#3728 Jan 29 2014 at 10:32 AM Rating: Good
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Smooth move Maz. Smiley: tongue


Also Maz, why are Danish beers so expensive? Even if they're made in Belgium...

Edited, Jan 29th 2014 5:34pm by Aethien
#3729 Jan 29 2014 at 11:15 AM Rating: Excellent
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His Excellency Aethien wrote:
Smiley: lol
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#3730 Jan 29 2014 at 11:37 AM Rating: Excellent
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Smiley: thumbsup
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#3731 Jan 29 2014 at 12:35 PM Rating: Good
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Oh god, I saw a bit on TV and it was an interview with a plastic surgeon with the last name "van Tits". Smiley: lol
#3732 Jan 29 2014 at 1:05 PM Rating: Excellent
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On SNL?
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#3733 Jan 29 2014 at 1:14 PM Rating: Good
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We don't get SNL so no. On some sort of documentary thingy about people getting plastic surgery.
#3734 Jan 29 2014 at 2:09 PM Rating: Good
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His Excellency Aethien wrote:
Oh god, I saw a bit on TV and it was an interview with a plastic surgeon with the last name "van Tits". Smiley: lol

I heard he's the tits.

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#3735 Jan 29 2014 at 2:10 PM Rating: Good
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I'm so freaking bored. This work day will not end. I will die here.
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IDrownFish wrote:
Anyways, you all are horrible, @#%^ed up people

lolgaxe wrote:
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#3736 Jan 29 2014 at 2:13 PM Rating: Excellent
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Me too.

My boss has been hogging the instrument I need to analyze some data, some other data conversion is putting along, I'm incubating another sample and it's not done yet, and even when it is, I just add solution and prepare it for another long incubation.

I guess I can work on some billings... Smiley: glare
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#3737 Jan 29 2014 at 2:15 PM Rating: Good
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idiggory, King of Bards wrote:
I'm so freaking bored. This work day will not end. I will die here.
Take a Spanish lunch break if it's not too late for that yet (~12:00-16:00 and a big lunch with wine).

Edit: goes for Protein too, enjoy some tapas and wine.

Edited, Jan 29th 2014 9:16pm by Aethien
#3738 Jan 29 2014 at 2:18 PM Rating: Excellent
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I'm posting on Zam and eating some yummy stew. Does that count?
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#3739 Jan 29 2014 at 2:21 PM Rating: Good
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Not really, you need to go sit at a bar and drink wine (or beer) and eat fancy snack sized bites like squid and talk with people for an hour or two, then go home to take a nap before going back to work. Make sure not to take getting back to work on time too seriously though, it's ok to be half an hour late.
#3740 Jan 29 2014 at 2:24 PM Rating: Excellent
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But then I wouldn't be contributing to pushing this thread uphill. You can't have it all you know.
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#3741 Jan 29 2014 at 2:35 PM Rating: Excellent
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I also had amazing stew for lunch!
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#3742 Jan 29 2014 at 2:46 PM Rating: Excellent
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Smiley: drool

What was in it?
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#3743 Jan 29 2014 at 2:55 PM Rating: Excellent
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It was beef bourguignon

Edited, Jan 29th 2014 2:55pm by Xsarus
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#3744 Jan 29 2014 at 3:05 PM Rating: Good
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Well, give the recipe then so we can replicate it.
#3745 Jan 29 2014 at 3:56 PM Rating: Excellent
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http://www.washingtonpost.com/pb/recipes/anthony-bourdains-boeuf-bourguignon/7859/
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#3746 Jan 29 2014 at 4:30 PM Rating: Excellent
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.
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#3747 Jan 29 2014 at 4:30 PM Rating: Excellent
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I prefer the second type in this video to the omelette in the video above.

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#3749 Jan 29 2014 at 5:50 PM Rating: Good
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Huh, didn't know about the "gathering" technique. Solves the issue I had with flat omelettes.

Of the two last ones, I really prefer the "country" one he made. It's also the type I know from my summers in the French Alps.
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#3750 Jan 29 2014 at 8:53 PM Rating: Good
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Mazra wrote:
It's also the type I know from my summers in the French Alps.
Did you have a black and white stripe shirt, a loaf of bread, a red beret, and a pencil thin mustache?
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#3751 Jan 29 2014 at 9:16 PM Rating: Good
I've tried a few different flavored cream cheeses. Fruit ones are kind of lame. The salmon, chipotle, and jalapeno ones are amazing though. Sometimes I'll eat them straight out of the tub, or I slather them on a low carb tortilla or some cucumber slices.
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