First Post!

By Maarten Goldstein, Sep 25, 2004 11:29am PDT Unfortunately I failed in my attempt to obtain Call of Duty: United Offensive yesterday. Placed an order online, so hopefully I'll finally have the expansion some time next week.

We're having some problems with the FileShack Los Angeles server, so it's out of rotation at the moment. It's probably going to be a few days until it returns, our apologies to those who use it as their first choice server.

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  • Just saw LA Confidential for the first time. EXCELLENT movie.

    Only two minor qualms, one of which is just more of a question:

    1. I thought the scene where the hispanic girl tells Exley that she lied about the time the guys who raped her left was too obvious. The audience grasped the idea at that point, and I felt he could have been more subtle. It was kind of like banging you over the head with a point after being so cooly subtle with others.

    2. How the hell did Crowe's character survive? Didn't he get shot in the chest/stomach, and then again in the face? Seemed like he should have been dead.

  • Repost cause FP stole my thunder

    Food menz, just in case you wanted to ever make Hollandaise sauce, I just typed this out for DKo5 and figured I'd post it in case anyone else wanted it.

    Errm. There is a standard kind of ratio though.

    What you'll need:

    5 egg yolks
    Two or three tablespoons of lemon juice
    1 pound of butter, melted, warm but not hot.

    Put the yolks and about a tablespoon of the lemon juice in a double boiler (Or a pot of water with a bowl on top, water shouldn't touch the bowl) and whisk it while the steam from the water warms the bowl. Go slow and make sure you keep pulling the yolks off the side of the bowl so they don't overcook.

    Once the egg yolks have gotten thick enough where you can lift the whisk out and quickly draw a circle with the ribbon of yolk coming off of the wisk, pull the whole setup off the heat, but keep the bowl on top of the pot so that it stays nice and warm. SLOWLY whisk in the butter...a small ribbon poured in and whisked will be ok, make sure it's getting mixed in well at first, the closer you get to the end of your butter the more you can add at a time.

    Season with Chili powder, salt and lemon juice till you like the flavor.

    It's not a classical hollandaise sauce. That requires a gastrique, but it's what I make when I don't want to take the time to make the Gastrique (It's a vinegar, shallot and peppercorn reduction).

    You can always add a little water if it gets too thick for you. The key is to make sure that you cook the eggs far enough, but not too far. If you don't go far enough the yolks won't be able to hold the butter and your emulsification will break, if you go too far, you'll have scrambled egg yolks and not creamy delicious hollandaise.