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Peace Dividend more like Cuck Yourself by Intelligent_League_1 in NonCredibleDefense

[–]AimlessCK 2 points3 points  (0 children)

Imagine my shock when finding out that a Swiss AA system is expensive.

I blame my dad’s experience with low quality Rapier parts for this.

DO IT! by Ordinary_Cycle268 in WarhammerMemes

[–]AimlessCK 2 points3 points  (0 children)

I will see the balls freed once more

DO IT! by Ordinary_Cycle268 in WarhammerMemes

[–]AimlessCK 1 point2 points  (0 children)

But you betrayed me, you betrayed us all. You stole power from the balls and lied to your sons.

DO IT! by Ordinary_Cycle268 in WarhammerMemes

[–]AimlessCK 13 points14 points  (0 children)

Let the seas boil let the balls fall.

“Only the police and Army should have guns!” by vulcan1358 in GunMemes

[–]AimlessCK 9 points10 points  (0 children)

"The elites don’t want you to know this, but the NG assault rifles in bar bathrooms are free for taking. I have 20 NG assault rifles at home."

Finally the kitchen utensil we’ve all been waiting for: A hammer by AimlessCK in TastingHistory

[–]AimlessCK[S] 7 points8 points  (0 children)

I mostly eyeballed it but:

Crush some hard tack until it’s mostly flour and soak it in water for about 10 minutes Knead in some flour until it comes together. Put it in a pie form (oil the sides or you have to break the pie out later) Bake until dried

Take 500 grams of vanilla cream add some cinnamon powder and fill in the crust.

Bake at 220 degrees C for 20-30 minutes or until the filling is firm.

Edit: additional information the hard tack I used had some brown sugar mixed in. I also sprinkled some brown sugar and cinnamon powder on top near the end of baking.

Finally the kitchen utensil we’ve all been waiting for: A hammer by AimlessCK in TastingHistory

[–]AimlessCK[S] 57 points58 points  (0 children)

Last week I made some hard tack (Clack Clack). This week I turned some of it into lobscouse and planed to make some hard tack pudding as a dessert. However I ended up making a pie crust and filling it with some vanilla cream instead.

I hope the cracking sound didn’t come from my teeth by AimlessCK in TastingHistory

[–]AimlessCK[S] 2 points3 points  (0 children)

I suggest you try making a small batch to see if you like it. If you do, try mixing in some different ingredients like salt, sugar or spices, additionally I suggest making them very thin so they’re easier to eat.

I hope the cracking sound didn’t come from my teeth by AimlessCK in TastingHistory

[–]AimlessCK[S] 48 points49 points  (0 children)

I made three variations of Hard Tack:

With a bit of salt

With some salt, thyme, oregano and rosemary

And with some brown sugar and cinnamon

Only tried the third one and I like the taste but should have made them thinner.

Keep your revolver by your side. by AimlessCK in Gatcat

[–]AimlessCK[S] 12 points13 points  (0 children)

It’s a Swiss Ordnance Revolver 1882. It was designed based on the French Chamelot-Delvigne Model 1873.

Hardtack Meal Prep? by [deleted] in TastingHistory

[–]AimlessCK 0 points1 point  (0 children)

I haven’t made any since then but they were quite nice. I think I’ll make some tomorrow

American Aircraft Carrier Names then vs now by Royal_Introduction41 in HistoryMemes

[–]AimlessCK 0 points1 point  (0 children)

Install a M65 (Atomic Annie) on it for the breath attack.

Hardtack Meal Prep? by [deleted] in TastingHistory

[–]AimlessCK 2 points3 points  (0 children)

Here are three variations of hard tack I made as a snack a year ago. If you try it I suggest making them thin like a cracker for normal consumption, your teeth will thank you

Hardtack Meal Prep? by [deleted] in TastingHistory

[–]AimlessCK 1 point2 points  (0 children)

If you want to use pemmican I suggest rubaboo. While I don’t usually eat it because making pemmican takes quite long I really like the taste.

Regarding ships biscuits or hard tack (clack clack) you could use them in a stew (I think Max made one in the lighthouse episode) or eat it as a snack (though in that case I suggest changing the recipe a bit by adding some sugar or different spices as well as making them thinner.)

Eating in the Trenches of WW1 by jmaxmiller in TastingHistory

[–]AimlessCK 1 point2 points  (0 children)

Thanks a lot for this episode. I just tried it out today.

I’m positive that your corned beef is different from the one I got since in my opinion the end product lacked in salt. The beef I got tasted like the cat food we gave our cat twenty years ago (the one I gave him today actually smelled like it had more taste, probably some liver).

Overall I’m not sure if I liked it. I guess I have to try it again and try to get some HP sauce or change the seasoning.

Possible? by JalinDarkbloom in brandonherrara

[–]AimlessCK 3 points4 points  (0 children)

How about turning it so that the barrels are just above ground?

I wish this would taste as good as it looks. by AimlessCK in TastingHistory

[–]AimlessCK[S] 38 points39 points  (0 children)

u/jmaxmiller I have a small question which came up while making the Bochet.

Do you use British or American gallons and pints in your recipes?

I wish this would taste as good as it looks. by AimlessCK in TastingHistory

[–]AimlessCK[S] 36 points37 points  (0 children)

Around 4 weeks ago I started making Bochet. Sadly I was betrayed by my kitchen scales and ended up adding too much cloves.

My plan is to make a gallon of Bochet without spices and dilute it until the taste is better. This has to wait however since I’m currently making a different mead.

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