http://www.geeksaresexy.net/2009/06/24/wednesday-geeky-pics-equations-in-the-wild/
Give me picture of Cats Eye Nebula
Give me picture of Cats Eye Nebula
give me a hot star wars creature
give me an awesome photo of something.
That's the Ebon Hawk at Anchorhead on Tatooine!
Wainkerr99
Closed Account
Give me breakfast.
Wainkerr99
Closed Account
A bit more - one has only 10 minutes to make a change. Any more than that could bring down the entire board.
http://www.youtube.com/watch?v=bIM0ReXhenc
http://www.youtube.com/watch?v=bIM0ReXhenc
A nice healthy breakfast with a smile 
Now give me a picture of Aya Brea
Now give me a picture of Aya Brea
Wainkerr99
Closed Account
Wainkerr99
Closed Account
A Goal'd telling some puny human to kneel. Or just some badass Goal'd, thanks.
:hatsoff:
GregCentauro
Banned
Wainkerr99
Closed Account
Some pics from the Hubble telescope.
Give me a present for getting my first 1,000 posts!
Here's the sombrero galaxy:
http://hubblesite.org/gallery/album/galaxy/pr2003028b/web/
Here's the sombrero galaxy:
http://hubblesite.org/gallery/album/galaxy/pr2003028b/web/
Attachments
GregCentauro
Banned
Give me a nice South African
Wainkerr99
Closed Account
Joseph Shabalala from Ladysmith Black Mambazo:
A pic of Johnny Clegg.
A pic of Johnny Clegg.
...a delicious schnitzel recipe
Wainkerr99
Closed Account
This schnitzel recipe for four only costs around £4.55 to make. Use chicken or turkey breasts, flattened, instead of the pork, if you like. You can freeze the sauerkraut for up to 2 months.
Serves 4
Ready in 50 minutes
Nutritional Information
Per serving:
506kcals
21.6g fat (3.9g saturated)
34.9g protein
45.3g carbs
15.1g sugar
0.7g salt
Ingredients
* 4 x 125g pork escalopes, bashed out to about 75mm thickness
* 100g plain flour, seasoned
* 1 egg, lightly beaten
* 100g fresh breadcrumbs
* Vegetable oil, for shallow frying
* Lemon wedges, to serve
For the red cabbage sauerkraut
* 1 tbsp olive oil
* 1 onion, finely sliced
* 600g red cabbage, shredded
* 2 red apples, halved, cored and thinly sliced
* 4 tbsp white wine vinegar
* 2 tsp light muscovado sugar
Method: How to make pork schnitzels
1. Make the sauerkraut. Gently heat the oil in a large pan. Add the onion and cook for 6-8 minutes, until soft. Add the cabbage, apples, vinegar and sugar. Toss together with a good pinch of salt. Cover and simmer for 30-35 minutes, stirring occasionally.
Tip
Use chicken or turkey breasts, flattened, instead of the pork, if you like. You can freeze the sauerkraut for up to 2 months.
2. Meanwhile, dust each escalope with the flour and dip into the egg. Press into the breadcrumbs to coat.
3. Add 2cm vegetable oil to a frying pan and put over a medium heat. When hot, cook the pork schnitzels for 2-3 minutes each side, until cooked through. Drain on kitchen paper and serve with the sauerkraut, lemon wedges to squeeze over and broccoli, if you like.
A picture of a sherpa.
Serves 4
Ready in 50 minutes
Nutritional Information
Per serving:
506kcals
21.6g fat (3.9g saturated)
34.9g protein
45.3g carbs
15.1g sugar
0.7g salt
Ingredients
* 4 x 125g pork escalopes, bashed out to about 75mm thickness
* 100g plain flour, seasoned
* 1 egg, lightly beaten
* 100g fresh breadcrumbs
* Vegetable oil, for shallow frying
* Lemon wedges, to serve
For the red cabbage sauerkraut
* 1 tbsp olive oil
* 1 onion, finely sliced
* 600g red cabbage, shredded
* 2 red apples, halved, cored and thinly sliced
* 4 tbsp white wine vinegar
* 2 tsp light muscovado sugar
Method: How to make pork schnitzels
1. Make the sauerkraut. Gently heat the oil in a large pan. Add the onion and cook for 6-8 minutes, until soft. Add the cabbage, apples, vinegar and sugar. Toss together with a good pinch of salt. Cover and simmer for 30-35 minutes, stirring occasionally.
Tip
Use chicken or turkey breasts, flattened, instead of the pork, if you like. You can freeze the sauerkraut for up to 2 months.
2. Meanwhile, dust each escalope with the flour and dip into the egg. Press into the breadcrumbs to coat.
3. Add 2cm vegetable oil to a frying pan and put over a medium heat. When hot, cook the pork schnitzels for 2-3 minutes each side, until cooked through. Drain on kitchen paper and serve with the sauerkraut, lemon wedges to squeeze over and broccoli, if you like.
A picture of a sherpa.
Sherpa??? Nice one!!
http://skinnymoose.com/adventurist/2008/05/21/everest-2008-apa-sherpa-summits-for-record-18th-time/
Give me alpargata!
http://skinnymoose.com/adventurist/2008/05/21/everest-2008-apa-sherpa-summits-for-record-18th-time/
Give me alpargata!
