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About Chobittsu

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  • Birthday 10/15/1990
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    Bora Bora, French Polynesia
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    A few interesting things
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  1. Considering it's in Britain, I doubt there was any American "ingenuity" involved.
  2. v1.61 is out~! Oh Aessaya, you so silly~ ;P
  3. Bouillabaisse Yield Makes 6 to 8 servings Active Time 1 1/4 hr Total Time 1 1/2 hr Ingredients For croutons 12 to 16 (1/2-inch-thick) baguette slices 3 tablespoons extra-virgin olive oil 1 garlic clove, halved For soup 1 (1- to 1 1/4 -lb) live lobster 2 large tomatoes, peeled and coarsely chopped 1 large onion, chopped 4 garlic cloves, chopped 1/2 cup extra-virgin olive oil 1 lb boiling potatoes 1/3 cup finely chopped fennel fronds (sometimes called anise) 1 Turkish or 1/2 California bay leaf 1/4 teaspoon crumbled saffron threads 1 1/2 tablespoons coarse sea salt 1/2 teaspoon black pepper 9 cups white fish stock (or store-bought) 3 pounds white fish fillets (such as monkfish, turbot, red snapper, striped bass, porgy, grouper, and/or cod), cut into 2-inch pieces 1/2 pound cockles or small hard-shelled clams, scrubbed 1/2 pound cultivated mussels, scrubbed and any beards removed 1/2 pound large shrimp in shells Rouille Preparation Make croutons: Put oven rack in middle position and preheat oven to 250°F. Arrange bread slices in 1 layer in a shallow baking pan and brush both sides with oil. Bake until crisp, about 30 minutes. Rub 1 side of each toast with a cut side of garlic. Make soup: Plunge lobster headfirst into a 6- to 8-quart pot of boiling water, then cook, covered, 2 minutes from time lobster enters water. Transfer lobster with tongs to a colander and let stand until cool enough to handle. Discard hot water in pot. Put lobster in a shallow baking pan. Twist off claws with knuckles from body, then crack claws with a mallet or rolling pin and separate claws from knuckles. Halve body and tail lengthwise through shell with kitchen shears, then cut crosswise through shell into 2-inch pieces. Reserve lobster juices that accumulate in baking pan. Cook tomatoes, onion, and garlic in oil in cleaned 6- to 8-quart pot over moderate heat, stirring occasionally, until onion is softened, 5 to 7 minutes. Meanwhile, peel potatoes and cut into 1/2-inch cubes. Stir potatoes into tomatoes with fennel fronds, bay leaf, saffron, sea salt, and pepper. Add stock and bring to a boil, then reduce heat and simmer, covered, until potatoes are almost tender, 8 to 10 minutes. Add thicker pieces of fish and cockles to soup and simmer, covered, 2 minutes. Stir in mussels, shrimp, lobster, including juices, and remaining fish and simmer, covered, until they are just cooked through and mussels open wide, about 5 minutes. Stir 3 tablespoons broth from soup into rouille until blended. Arrange 2 croutons in each of 6 to 8 deep soup bowls. Carefully transfer fish and shellfish from soup to croutons with a slotted spoon, then ladle some broth with vegetables over seafood. Top each serving with 1 teaspoon rouille and serve remainder on the side.
  4. Hey! You're the resident Forum Space guy.

    I have a question... Radio Telescopes act almost exactly like Passive Radar, right? Except that they're pointed towards space, not Earth, and they detect radiation from stars, not from ambient signals within the atmosphere.


    So what makes them distinct? The range at which they operate?

    1. Chobittsu


      Passive radar picks up objects reflecting signals from things such as commercial broadcasts and communications signals.
      A Radio Telescope specifically looks for natural emissions. Although you could say they work on a similar principle, a telescope is vastly more sensitive and has pin-point accuracy, while a radar system is a broad-sweep sorta deal.
      A radio telescope CAN detect signals from Earth, but it comes through as annoying interference and that's why almost every radio telescope is far from civilization (like the VLA or Arecibo Array), they're also big, REALLY big. The bigger they are, the more signal they can pick up and focus, I dare you to find a passive radar system that's 500m wide~!  
      ("Five-hundred-meter Aperture Spherical radio Telescope", coming soon to a China near you!)

    2. Chobittsu


      Correction, it's already built   xD


  5. Oh look, cultural insensitivity and controversial politics. And you complain about ME? Hon hon hon. You seem to be having problems fitting in around here, have some soup and relax a bit. Try this one, it may not have cheap burgers or Coca-Cola in it but it's certainly better than whatever you've been eating: French Onion Soup Yield- Makes 6 (light main course) servings Active Time 45 min Total Time 1 1/2 hr Ingredients 2 lb medium onions, halved lengthwise, then thinly sliced lengthwise 3 sprigs fresh thyme 2 Turkish bay leaves or 1 California 3/4 teaspoon salt 1/2 stick (1/4 cup) unsalted butter 2 teaspoons all-purpose flour 3/4 cup dry white wine 4 cups reduced-sodium beef broth (32 fl oz) 1 1/2 cups water 1/2 teaspoon black pepper 6 (1/2-inch-thick) diagonal slices of baguette 1 (1/2-lb) piece Gruyère, Comte, or Emmental 2 tablespoons finely grated Parmigiano-Reggiano Special Equipment 6 (8- to 10-oz) flameproof soup crocks or ramekins; a cheese plane Preparation Cook onions, thyme, bay leaves, and salt in butter in a 4- to 5-quart heavy pot over moderate heat, uncovered, stirring frequently, until onions are very soft and deep golden brown, about 45 minutes. Add flour and cook, stirring, 1 minute. Stir in wine and cook, stirring, 2 minutes. Stir in broth, water, and pepper and simmer, uncovered, stirring occasionally, 30 minutes. While soup simmers, put oven rack in middle position and preheat oven to 350°F. Arrange bread in 1 layer on a large baking sheet and toast, turning over once, until completely dry, about 15 minutes. Remove croûtes from oven and preheat broiler. Put crocks in a shallow baking pan. Discard bay leaves and thyme from soup and divide soup among crocks, then float a croûte in each. Slice enough Gruyère (about 6 ounces total) with cheese plane to cover tops of crocks, allowing ends of cheese to hang over rims of crocks, then sprinkle with Parmigiano-Reggiano. Broil 4 to 5 inches from heat until cheese is melted and bubbly, 1 to 2 minutes. Cooks' note: Soups and croûtes can be made 3 days ahead (but do not add croûtes and cheese to soup); cool completely, uncovered, then chill soup, covered, and keep croûtes in an airtight container at room temperature. Reheat soup before proceeding with recipe.
  6. Some other Wench, level 75
  7. Ingredients 4 cups water 1/2 cup chopped green chard or other sturdy green 1/2 cup chopped green onion 1/4 cup firm tofu, cubed 3-4 Tbsp white miso paste (fermented soy bean paste) with or without bonito (fish flavor, though bonito makes it non vegan/vegetarian-friendly.) optional: 1 sheet (1/4 cup) nori (dried seaweed), cut into large rectangles Instructions Place water in a medium sauce pan and bring to a low simmer. Add nori and simmer for 5-7 minutes. In the meantime, place 3 Tbsp of miso into a small bowl, add a little hot water and whisk until smooth. Then add to the soup and stir. This will ensure it doesn’t clump. Add remaining ingredients to the pot and cook for another 5 minutes or so. Taste and add more miso or a pinch of sea salt if desired. Serve warm.
  8. I guess I'm following up with the second, more of an off-the-cuff commentary of the ship and her playstyle... which I've never played, I'm just going by what others have said x'D
  9. Righto then, time for potentially the scariest possible writing style that I'll be using, while also making an exclamation about the task ahead...
  10. La Résistance ....on a more personal note, I am now facing an existential crisis due to that video and believe I have found a new theme song...