Jess♥

to be honest, when bands or performers etc 'tour europe' they always go to places inaccessible to me. their idea of 'visiting wales' is usually cardiff, which is over 100 miles away with no direct transport route. north wales is woefully under-supported.

I just did this. I guess it took a while. I must have started after breakfast and now it's nearly bed time. 3 versions, original 1080 720

figuarts skull.

are you kidding? with stuff like this :- that concert would be awesome. i'd like to go, especially if it has a narrative. that would be amazing.

please do, I'm not allowing scripts on that veoh, there's like a thousand different websites crowded round trying to throw their scripts at me. that site is insane.

well i hope you can relieve your stress, it's never nice to be stressed. but remember, even if you are stressed, it's best to still take care and attention communicating with others because if others get upset with you, it will just add to your stress. nobody wants that also, i think others can also be very stressed too. lots of stress in the world these days

well then, have a merry xmas dude, I hope you have a really good time. I hope i get to see some pictures too

i can see how deka could feel that you were ignoring him from the way you phrased it. maybe phrase it as "so the third is definitely a condor, is this totally confirmed by these images? " or something. just some advice to save hurting people's pride. yes the katakana definitely says kondoru.

wow, that sounds amazing! I always wanted to go to an opera, an orchestra is quite close to that.

nicely done dude. I was gonna post them if they weren't already here. that tajadoru form is incredibly cool.

i just think that i must have rolled the dough too thickly. I rolled it about....3mm thick. if these dumplings are anything like wontons then it would need to be thinner. the problem i see is with the oil in the mixture, that would melt through the dough. of course this could be anything to do with the type of flour, the coarseness of the meat, how finely i chopped the leek, the type of oil etc. all your ingredients would be different from mine due to what is sourced locally. I'll make them again anyway and i'll get better at it.

omame (beans) very cool!

did you burn your eyebrows off?

i just really love the idea of seeing non japanese in the show. I personally don't want to pay too much attention to ratings. in the UK, the highest rated shows are soaps, and i can't stand soaps. I don't know what the ratings are like for otomen, but i really love this show. I like to judge a show wether it looks interesting from a few screen captures. I can get some idea about it by the lighting style, what is present in the frame and the environments. and of course if the general story seems interesting. keizoku seems interesting because it reminded me of death note mixed with x-files.

http://www.youtube.com/watch?v=NQhtkB6JD5g kamen rider bus. he is not who we thought he would be. he's played by a guy from rescue force who is number 5.

ok i'm back and ... wow, it's over 3 hours later. I'm covered in flour and water and tired. so here's how it went. chopped the leek up after eating some raw and almost dying and drinking a gallon of water. it's not as mild as i remember. mixed it in with the meat. heated the oil like you said and put it in the meat. the meat didn't go grey so i decided to cook it for a little bit in the pan. made the dough, never done that before but it seemed ok. now i wanted to put the meat into the dough? well i rolled it out on the table, put the meat in, tried to pinch it together or twist it... but the oil in the meat stopped it from sticking. so it kept opening up. i coated it in a bit of dark soy sauce and put it in the frying pan. it cooked for about 10 minutes i rolled it over and over, till it was dark brown. now when it was ready, i left it to cool on a plate, and then when i ate it... i laughed. I laughed because it tasted so amazing! i never tasted anything before that filled me with such delight that i laughed! of course after a time i got used to the flavour and no more laughing, but wow, that was a nice experience. oh but... there was a ton of meat, and not enough dough to go around. i think i would actually need twice as much dough. I'm not sure where i went wrong. maybe i was rolling it too thick, or maybe i was making the dumplings too small.

I don't know if it is expensive. it may turn out to be cheap as you said. but i was thinking, I would expect it to be more expensive because it is a specialty thing rather than a common thing. I need to respect your recipe though. I did already buy a leek yesterday so what I cook today will absolutely not be a reflection of your recipe, I will buy chinese leek next week and do this properly. let's say this is a practice run. welsh leek, Is regular leek. i think. i specify welsh leek as it is the national emblem of wales. it is a native plant. i am unsure if it grows the same in other places. I'm unsure about frying this. our frying pans are flat. i'm not sure if yours are, I think yours are curved? like what we would call a wok. but then perhaps you have the same type as us, do you have sausages, bacon eggs and that kind of thing? i'm sure i can work something out. edit: I checked the price today. ...... there are no words to even describe..... a packet of garlic chives... £1.10 that is 100g. that's 1/10 of what you get for 50 cents. let's convert this. to get 1 kilo, it would cost me £11. thats $17 USD.

wow, bobby, that was really helpful. sorry durendal, i keep my everyday stuff and my personal time separate. so i got nothing to share.

i think i could get chinese leek from our local thai shop. i think they would be more expensive though. have you had welsh leek before? I'm under the impression that they are quite similar so for today i will try this recipe with welsh leek. just to ease the burden on my budget.

i'm thinking about watching this one - http://www.d-addicts.com/forum/viewtopic_87100.htm Nihonjin no Shiranai Nihongo this one - http://wiki.d-addicts.com/HAMMER_SESSION! Hammer session this one - http://wiki.d-addicts.com/Keizoku_2:_SPEC keizoku 2 - spec. (i may need to watch keizoku 1 first)

i think i understand. it wounds like when you wrap it, you lift up the sides and twist the top? well anyway, this recipe sounds similar to a mix between sausages and pie. i think this would be fun to try. by the way, chinese leek, how would that be different from welsh leek? welsh leek is of course very easy for me to get. welsh leek is pretty much like a mix of garlic and onion but milder. I'm going grocery shopping tomorrow, i'll get the necessary ingredients for this and try it. oh yes, chicken powder... would that be dried chicken stock?

wow, very impressive! if you're willing to share, I'd like to take a crack at it.

there's no shame in it, we all make mistakes. your post hasn't been edited. unless it was a member of staff and that wouldn't happen.

i don't like to spend a lot of time cooking. not unless i know that the result will last for a good few meals. that's why i like cooking soup. anyway, when i say splash of oil, it's usually about 1 or 2 teaspoons.

i'm not sure how to describe tastes of things... suffice to say it was delicious! uhm, well it had a nice mix of highs and lows and a smooth texture. i think that sounds right. i don't think the type of mushrooms is too important. button mushrooms is what i used but most the other mushrooms i have tried would be the same. how would you normally cook vegetables?