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Infinite Citadel

Order - Bondsmith
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Posts posted by Infinite Citadel

    The Wheel of Time

    in Entertainment

    Posted

    Just finished book two, I definitely agree about it getting better. It took me a while to get fully captured by book 1 (until the last 100 pages or so), but book 2 had me enthralled the entire time (which is probably why I finished it in less than two weeks lmao). Onwards to book 3~

    Chess Tournament

    in Sparring Grounds

    Posted · Edited by Infinite Citadel

    While we're waiting on the Settlers of Catan competition to end (looking at Khilafah/Vitaris/Azahgul), I figured I can start to get this together.

     

    This website seems decent, but suggestions are welcome: http://www.sparkchess.com/ 

    One credit goes to the winner, either for themselves or for their order~

    Bracket: http://challonge.com/TKR_Chess 

     

    Current players: 

    • IC 
    • Alyster
    • Fanag
    • Drahul
    • Lordship
    • Augustus
    • Boony
    • Dismalia
    • Aurelius
    • Blackaslight

    Cooking Thread

    in Sparring Grounds

    Posted

    I've been trying to become a better cook recently, so I've been trying some different recipes I find here and there. I'll post in this thread with a recipe I've tried and my thoughts.

     

    First up: Pork Tenderloin with Apples 

    Link: http://www.simplyrecipes.com/recipes/pork_tenderloin_with_apples/

    Original Ingredients:
    2 pork tenderloins
    2 cloves garlic, peeled and cut into slivers
    Salt and pepper
    2 teaspoons ground cumin
    2 Tbsp canola oil or grapeseed oil
    1 cup (235 ml) of chicken broth
    1 cup (235 ml) dry white wine (can sub with apple brandy or apple cider)
    2 medium sized apples, peeled, cored, and sliced

    My changes: I didn't have white wine, so I cut it out. Pork tenderloin was on sale at the grocery, so I ended up using more than 2 (more like 5-6 pounds). I upped the garlic to represent this. I didn't measure the ground cumin when seasoning, I more or less did an eye test with it and the salt/pepper. I also used three apples.

    Instructions:

    1 Preheat oven to 400° F (205°C). With the tip of a sharp knife, make deep little slits all over the tenderloin and insert the garlic slivers. Season with salt, pepper and cumin.
    2 Heat the oil in a skillet on medium high heat and sear the tenderloin well on all sides (about 10 minutes).
    3 Remove the tenderloins from the skillet (do not discard the juices in the skillet) and place in a roasting pan. Add the broth and white wine to the roasting pan. Cook in the oven at 400°F (205°C) for 10 minutes.
    4 After you've placed the tenderloins in the oven, cook the apple slices in the same skillet (with the remaining oil and juices) that you used to brown the tenderloin. Sauté until soft. Remove the apples from the pan, set them aside, saving the juices once again in the pan.
    5 After the tenderloins have cooked in the oven for 10 minutes remove them from the oven. Remove the tenderloins from the pan to a cutting board, cover with aluminum foil and let rest for 10 minutes. The tenderloins will continue to cook while they sit. While the pork is resting, pour the roasting pan juices into the skillet and boil everything on high heat for 5 minutes, or until you get a gravy the consistency of melted ice cream.
    6 Slice the tenderloins into 1/4 inch thick slices, add the sliced apples to the meat in the serving dish, drizzle some gravy over and serve immediately.


    Notes: I had to cook in the oven for a tad longer than 10 minutes (15-20). I added the juices from the pork in the oven to the frying pan while sauteing (sp?) the apples.

     

    Results: It turned out great, the flavor in the apples was a bit strong (my girlfriend like it more than I did). The pork was fantastic though.

     

    pork-tenderloin-apples-vertical-600.jpg

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