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DeRank ™: 39,03
DeAge™ : 7566 days • Here since 25 september 2005
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Dream Theater Black Clouds & Silver Lining
Dream Theater Black Clouds & Silver Lining
25 jun 09
Voto:
Had he begged? In what sense? Well! Mystery of the Faith of the Theater of Dreams...
Dream Theater Black Clouds & Silver Lining
Dream Theater Black Clouds & Silver Lining
25 jun 09
Voto:
Permission granted, dear FedericoNovantaCinque. I just have another tasty little recipe to leave to the DePosteri. Come on, the DePopolo is hungry.
Xasthur Nocturnal Poisoning
Xasthur Nocturnal Poisoning
25 jun 09
Voto:
Nor has the good Quorthon harmed more than one with his monolithic Thrash rides. Quite the opposite. For the record, I discovered him (and appreciated him immensely) thanks to the predecessor "Under The Sign Of The Black Mark." Never heard of it? Much better than "Blood Fire Death." And I don’t want to mislead you (even though you are infinitely younger than me) nor rip you off for some petty cash. In truth, this Xasthur hasn’t really captured my interest. O'-rvùàr. In fact, UH!
Hugo Race The Merola Matrix
Hugo Race The Merola Matrix
25 jun 09
Voto:
I note, with pleasure, that you have kindly taken note. I therefore await an invitation to lunch at your earliest convenience. Or also, if you have a stomach lined with asbestos, to breakfast. UH!
Jacovitti Kamasultra
Jacovitti Kamasultra
25 jun 09
Voto:
In my opinion, it was the others who wavered around His wonderful tables... When, Mister Puniscer, will there be a proper discussion of the scientifically voluptuous "Druuna" by Eleuteri Serpieri? I bet that after the Kamasultra, it's already in the works...
Dream Theater Black Clouds & Silver Lining
Dream Theater Black Clouds & Silver Lining
25 jun 09
Voto:
Of course, this TeatroSogn(i)ante DePagina embodies a crosswise erudite utility: have you ever seen that the de-reviews of Portnoy & Company have found their proper DeBaserica dimension... I would patiently await further developments.
Marlene Kuntz Uno
Marlene Kuntz Uno
25 jun 09
Voto:
Concise, clear, effective: what award could be attributed to Your succinct analysis (in keeping with what has been said above) if not a more than appropriate 1 + 1. However, I will remain in wait of events unfolding and then I will determine the course of action.
Hugo Race The Merola Matrix
Hugo Race The Merola Matrix
24 jun 09
Voto:
I was wondering if you are also a fan of the classic Peperonata. If so, I would invite you (not for lunch, but) to check out the DePagina a few centimeters below yours. Bonne Nuit. P.S. Zan Zan is marvelous! Antzichènein.
Dream Theater Black Clouds & Silver Lining
Dream Theater Black Clouds & Silver Lining
24 jun 09
Voto:
Peperonata. Ingredients for 6 people: 1.4 kg of red and yellow peppers (meaty, low in water, ripe, and firm), 1 large white onion, 2 cloves of garlic, 6 tablespoons of extra virgin olive oil, 500 g of ripe tomatoes, 2 sprigs of basil, 1 generous pinch of salt. With a knife, cut the stems off the peppers. Divide them lengthwise into quarters and remove the seeds and membranes. Wash them under cold water, drain them in a colander, and dry them well with paper towels. Place the quarters of pepper on a cutting board and slice them into strips with a knife. Slice the onion, washed, dried, and peeled, into thin rings. Peel the garlic and remove the central core, clean the basil, wash the tomatoes, and dry them. Dip the tomatoes in boiling water for a few seconds, run the knife blade along the skin until it starts to peel away from the flesh: remove it by pulling it down with the knife. Cut the tomatoes into quarters, squeeze them, and chop them into pieces. Heat the oil in a pan and sauté the onion and garlic for 2 minutes, stirring (they should just barely brown). Add half a glass of water and let it evaporate for ten minutes, stirring often. Remove the garlic. Pour the peppers into the sauté, add salt, and cook on low heat for 3 minutes, stirring often. Add the tomatoes and basil and cook until the moisture from the tomatoes has evaporated a bit (about 5 minutes). Cover with a lid and cook until the peppers are tender (about 25 minutes). Raise the heat and cook uncovered, stirring, until the remaining liquid at the bottom evaporates (about 5 minutes). Turn off the heat and remove the cooked basil with a fork. Pour the peperonata onto a shallow serving dish. Garnish with fresh basil and serve hot or at room temperature. This preparation is also excellent for dressing pasta, for about 8-10 people: heat the peperonata, scoop the peppers with a slotted spoon and keep them warm between two plates; pour the cooked al dente pasta into the pan and toss it for 1 minute in the cooking juices, and finish it with the warmed peppers. Garnish with fresh basil.
Tsai Ming Liang Vive L'Amour
Tsai Ming Liang Vive L'Amour
24 jun 09
Voto:
Yes. I really think I will scrutinize it. Thank you very much.
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