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Pass the BBQ sauce please...


Darth Groovy

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I've heard of this one, yes.

 

The 'Balance:' figure which purports to showcase the amount already extorted (located near the bottom of the site's main page in a section labeled 'Premium Account Overview') is a fixed graphic, not a counter. It is periodically edited to increase the number displayed so as to maintain the appearance that folks actually are chipping in to preserve Toby's life. As of 1 March 2005, the amount shown was $16,380.18.

Pwn3d:D .

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Originally posted by Herminator

Check again, its a fixed image wich leads to an unvalid paypal account

 

That's because so many people donated that PayPal shut down his link (taken straight from the MSNBC article linked to on his site). He was very much so getting real USD, even if the site is a scam. Just not anymore.

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Rabbit Coq Au Wine

1 rabbit

Salt

Freshly ground black pepper

2 cups plus 2 tablespoons flour

1 egg

2 tablespoons milk

12 ounces bacon chopped

1 pint pearl onions, peeled

¼ cup chopped shallots

2 tbs. chopped garlic

1 tbs. chopped fresh thyme

2 bay leaves

3 cups fruity Wine

2 cups brown chicken stock

2 tbs. butter

1 tbs. finely chopped parsley

 

Season the rabbit with salt and pepper.

In a shallow pan, add 2 cups of the flour.

Season with salt and pepper.

In another shallow bowl, whisk the egg and milk together. Season with salt and pepper. Dredge the rabbit in the seasoned flour.

Dip the rabbit in the egg wash, letting the excess drip off. Dredge the rabbit back in the seasoned flour, coating completely.

In a large hot oven proof skillet with a lid, render the bacon until crispy about 6 to 8 minutes. Remove the crispy bacon from the pan and reserve.

Lay the rabbit skin side down in the hot bacon fat and brown the rabbit for 3 to 4 minutes on each side. Remove the rabbit from the pan and set aside.

Add the onions to the bacon fat and sauté for 2 minutes.

Add the mushrooms, shallots, and garlic, sauté for 2 minutes.

Season with salt and pepper. Add the thyme and bay leaves.

Add the rabbit to the vegetable mixture. Add the wine and chicken stock.

Bring the liquid up to a simmer and cover. Cook the rabbit until very tender about 30 to 35 minutes skimming off the fat. Remove the rabbit pieces from the pan and set aside. Blend the remaining flour and butter together into a smooth paste. Whisk the paste into hot liquid. Bring the liquid to a simmer and cook for 3 to 4 minutes.

Add the rabbit back to the pan and continue to cook for 5 minutes. Stir in the parsley. Season with salt and pepper if needed. Serve the Coq Au Vin in individual bowls with crusty bread. Garnish with the reserved crispy bacon. Yield: 4 servings

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