Recent reviews by Officer Greg

Accurate portrayal of modern corporate demands on the common working man.

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Pheromone Z

2 cups sugar
2 cups water
1/4 teaspoon cream of tartar
Juice from:
2 oranges: ~1/2 cup
2 lemons: ~1/2 cup
2 limes: ~1/4 cup
Peels from:
1/2 orange
1/2 lemon
1/2 lime
1 gallon carbonated water

Directions

Combine sugar, 1 cup water, and cream of tartar.

Bring to a boil and simmer 20 minutes. Allow to cool.

Bring the other 1 cup of water to a boil separately. Add the citrus peels, remove from heat and cover.

Allow to steep until it has cooled to room temperature. Strain and add to sugar solution, along with the strained juices; ensure it is well blended.

Add to carbonated water and mix gently until dissolved.

Apple Cider

10 large apples, quartered
1 or 2 orange, halved
4 cinnamon sticks
1 teaspoon cloves
1 teaspoon whole allspice
1 whole nutmeg
1/2 cup packed brown sugar

Directions

In a large stockpot over medium heat, add apples, oranges, spices, and brown sugar. Cover with water by at least 2”. Bring to a boil, then reduce heat and simmer, covered, 2 hours.

Remove orange halves, then use a potato masher or wooden spoon to mash apples. Return to a simmer and let simmer uncovered for 1 hour more.

Strain through a fine mesh strainer, pressing on solids with a wooden spoon to squeeze all juices out. Discard solids.

Serve apple cider warm.

Don't do drugs kids.
Except this drug.
Take lots of this one.

Pottage

3 Turnips
2 Carrots
1 Parsnip
1 ounce knob of Butter
2 ounces of Oats
Heaped Tbsp chopped fresh Parsley
570ml of Vegetable Stock or Meat Stock

Directions

Prepare the vegetables.

Put them in the saucepan with the butter and lightly fry to soften.

Add the chopped parsley and oats.

Add the stock.

Cover and cook slowly on a low heat for 20-30 minutes, stiring from time to time.

Once the oats have thickened the sauce and the vegetables are softened, the pottage is ready.

Poutine

4 pounds russent potatos: cut into 1/4 inch matchsticks
4 tablespoons unsalted butter
1/4 cup flour or gluten free equivalent
1 shallot: finely minced
1 clove garlic: minced
3 1/2 cups low sodium beef stock
1/2 cup stout beer or substitute with beef stock
2 tablespoons ketchup
1 tablespoon balsamic vinegar
2 teaspoons worcestershire sauce
salt and pepper to taste
canola oil for frying
3 cups cheddar cheese curds

Directions

Place the cut potatoes in a large bowl, cover with beer (or cold water) , and refrigerate for 3 minutes to 2 hours, the longer the better.

Meanwhile, make the gravy. Heat the butter in a large saucepan over medium-high heat. Add flour, and cook, stirring, until smooth, about 2 minutes. Add the shallot and garlic, and cook, until soft, about 2 minutes. Add the beef stock, ketchup, stout beer, balsamic vinegar, worcestershire, and a pinch of salt and pepper, and bring to a boil; cook, stirring, until thickened, about 6 minutes. Keep over the lowest setting while you fry the potatoes. You may need to add more beef stock to thin if the gravy gets too thick.

Pour the canola into a 6-qt. Dutch oven, filling it about 3 inches up the sides. Heat over medium heat until a deep-fry thermometer reads 375 degrees F.

Drain potatoes, and dry thoroughly with paper towels. Working in small batches, add potatoes and fry, tossing occasionally, until tender and slightly crisp, about 4 minutes.

Remove from the oil and drain on paper towels. Increase the temperature to high, and heat oil until thermometer reads 425 degrees F. Working in small batches, return potatoes to oil, and fry, tossing occasionally, until crisp and golden brown, about 2-4 minutes. Transfer fries to paper towels to drain. Sprinkle the fries with salt.

Immediately divide the fries among serving bowls. Divide the cheese curds over the fries. Now make sure that your gravy is piping hot and pour the gravy over each serving of cheese fries.

I remember when I had to go to the website and do all this funky folder magic stuff to get my terraria modloader to work right. A welcome change to have full steam support, good job.

I really wish there was a middle rating for recommending this game. Don't buy it full price, wait for a sale. Like so many reviews before mine, this game has so much potential, but the devs didn't put too much love into it. The grind is pretty reasonable since it's meant to be realistic, but everything just feels so lacking even with multiplayer.
Buy it if you want to make a private server and goof with some friends, but keep your expectations low.

Mitarashi Dango

240g Mochiko
240g Tofu, soft

Mitarashi sauce
2-1/2 Tbsp potato starch or corn starch
1/2 cup sugar
5 Tbsp Soy sauce
1 cup or 240 ml water

Directions

In a bowl, mix Tofu and Mochiko well. The dough should be not too loose nor too firm (about the firmness of an earlobe).

Scoop out table spoon size portions of dough and roll into balls.

Boil water in a large pot, and cook the dough balls until they float. Once they float in the boiling water, cook 2-3 minutes longer, then remove from the water using a mesh strainer (or ladle) and place onto a plate lined with a paper towel.

Meanwhile, make Mitarashi sauce. In a small pot, add all the ingredients for the sauce and stir. Cook until the sauce boils and keep it warm.

Slide 3-4 Dango balls onto each skewer. Heat a non-stick frying pan at medium heat, place skewered Dango, and cook until lightly browned.

Put Dango on a plate and pour the sauce to coat.