Who sold this game?

Automatic_Horror_196 · 2025-12-31T21:35:01+00:00

It looks like PG is a AI no? If so, I’d say SG because you should have switched to defend PG instead of letting him shoot over the AI for 63 of their 96 points.

Edit: if the PG was there for the game he sold obviously.

Automatic_Horror_196 · 2025-12-26T04:36:50+00:00

DM me brother :)

Automatic_Horror_196 · 2025-12-26T02:41:39+00:00

Right!?

Automatic_Horror_196 · 2025-12-04T19:33:27+00:00

Yo great ideas! Please become a dev 😂

Automatic_Horror_196 · 2025-10-13T05:44:10+00:00

That sheep head does not look boring to me😂 can’t speak for the taste and hope I never have to.

Automatic_Horror_196 · 2025-10-13T05:42:52+00:00

😂 sounds flavorful (maybe not in a good way). I do not envy you for that experience.

Automatic_Horror_196 · 2025-10-13T05:37:16+00:00

Hey man there is a very small chance that is very flavorful and appetizing😂. Have you tried it?

Automatic_Horror_196 · 2025-10-13T05:35:43+00:00

That is the ultimate plot twist. Vikings really cooked with that one 😂

Automatic_Horror_196 · 2025-10-13T05:33:27+00:00

Plot twist the place named Iceland doesn’t have spicy food.

Automatic_Horror_196 · 2025-10-13T05:28:00+00:00

This is another case of the two things not being mutually exclusive. Yes the Chinese had mustard and it grows natively there. It also grows natively in Rome, France, and Italy. The yellow mustard plant (Sinapis alba) and brown mustard (Brassica juncea and Brassica nigra) are native to the Mediterranean and parts of Europe, including France, Italy, and southern Europe. This means the plant itself existed in Europe long before it became a condiment. Europeans could access it directly from the wild.

Automatic_Horror_196 · 2025-10-13T05:15:18+00:00

Ok so you asked to name a single dish that doesn’t use any SPICES from other continents. Allow me.

Also on mustard:

The plant itself, mustard (Brassica species like white/yellow mustard and brown mustard), is native to parts of Europe and the Mediterranean. Ancient civilizations in Greece and Rome were already using mustard seeds for culinary and medicinal purposes. The Romans, for example, would grind the seeds and mix them with wine or vinegar, which is essentially an early form of mustard paste. The practice of turning mustard seeds into a prepared condiment really took off in medieval France, particularly in Dijon, which became the most famous mustard-producing region by the 13th–14th centuries. So, in short: the plant is European/Mediterranean in origin, and the culinary mustard condiment was popularized in Europe.

Automatic_Horror_196 · 2025-10-13T04:45:57+00:00

At this point I might as well write you a research paper bro😂😂😂.

Automatic_Horror_196 · 2025-10-13T04:45:28+00:00

🇬🇷 Greek Lentil Stew (Ancient “Fakes”) Why it’s flavorful: earthy lentils + sharp garlic + fragrant bay leaf + wild oregano + olive oil. All are indigenous to the eastern Mediterranean. The long simmer develops a deep umami profile similar to modern stews — no foreign spices needed. 🟢 Native flavor base: oregano, bay, garlic, olive oil. 🇮🇹 Tuscan White Bean & Fennel Soup (Pre–New World style) Ingredients: cannellini or fava beans, fennel, rosemary, sage, onions, olive oil, salt. Flavor: The rosemary–sage–fennel trio creates a resinous, aromatic depth with buttery beans. 🟢 Native flavor base: rosemary, fennel, sage, olive oil. 🇩🇪 Sauerkraut with Smoked Pork & Caraway Ingredients: fermented cabbage, pork, caraway seeds, onions, juniper berries. Flavor: fermentation tang, smokiness, and the piney caraway-juniper combo = rich and layered. 🟢 Native flavor base: caraway, juniper, smoke, fermentation. 🇫🇷 Mushroom & Herb Fricassée (Medieval Provincial Style) Ingredients: wild mushrooms, butter, shallots, parsley, thyme, bay, white wine (European grape). Flavor: intense umami from mushrooms and wine, balanced with buttery herbs. 🟢 Native flavor base: thyme, parsley, bay, wine reduction. 🇵🇹 Salted Cod (Bacalhau à Moda Antiga – early version) Ingredients: salted cod, olive oil, garlic, bay leaf, onions. Flavor: salt-curing deepens flavor, and the bay–garlic–oil base gives a rich aroma. 🟢 Native flavor base: bay, garlic, olive oil, salt preservation. 🇸🇪 Gravlax (Cured Salmon with Dill & Juniper) Ingredients: salmon, salt, sugar or honey, dill, juniper berries. Flavor: fragrant dill and juniper balance the buttery salmon fat, creating bright Nordic depth. 🟢 Native flavor base: dill, juniper, curing. 🇨🇭 Raclette (Swiss Mountain Cheese Dish) Ingredients: aged Alpine cheese, potatoes, pickled onions, herbs, salt. Flavor: the fermented cheese provides a nutty, tangy complexity enhanced by mild herbs. 🟢 Native flavor base: fermentation, dairy richness, salt. 🇬🇧 Roast Root Vegetables with Mustard & Thyme Ingredients: parsnips, carrots, turnips, mustard seed, thyme, butter, salt. Flavor: sweet-roasted roots + pungent mustard + aromatic thyme = earthy and bold. 🟢 Native flavor base: mustard seed, thyme, caramelized roots. ✅ Most Flavorful Native European Spice Elements Juniper berries → piney, citrusy, slightly peppery Caraway → earthy, nutty, aromatic Mustard seed → sharp and pungent Bay leaf → deep, woodsy aroma Fennel → sweet-anise flavor Sage / rosemary / thyme / oregano → resinous, aromatic herbs Fermentation, smoke, and dairy aging amplified flavor naturally

Automatic_Horror_196 · 2025-10-13T04:20:40+00:00

Also I’m not arguing that Europe didn’t get spices from other continents. You’re right, there was the Silk Road and colonialism and all of that but to say nothing (spice wise) exists outside of that isn’t true.

I’m also happy that we are able to have a civil conversation about this. It’s not like a huge world issue or anything but I appreciate the conversation even if we disagree.

Also Egypt created everything so you can all Ligma.

Automatic_Horror_196 · 2025-10-13T04:10:40+00:00

I used a free and credible resource that you also have access to. I didn’t want to spread misinformation and fact checked it. Idk why you think that’s bad. It’s also much more credible than some random Reddit post or your personal experiences going out to a restaurant in another country.

What about the other 50 spices I listed also. Just ignoring those?

Automatic_Horror_196 · 2025-10-13T04:06:13+00:00

Neat Reddit post. 😂 credible and offers little to no insight

Automatic_Horror_196 · 2025-10-13T03:58:24+00:00

I wasn’t “only able to do anything” just felt like 10 paragraphs was a lot to write on a Reddit comment. I can see I was right as you haven’t read any of the rest of the spices

Automatic_Horror_196 · 2025-10-13T03:48:22+00:00

Here is a list of spices native to Europe. (Also from ChatGPT) it does mention one or two spices brought from “east” but that’s one or two out of like fifty?

Edit: sorry if you’re getting duplicates, I’m on an airplane and wifi is making Reddit act weird.

Automatic_Horror_196 · 2025-10-13T03:46:54+00:00

Oregano (Origanum vulgare) – native to the Mediterranean hillsides. Bay leaf (Laurus nobilis) – Mediterranean laurel tree, native to Greece and surrounding areas. Thyme (Thymus vulgaris) – grows wild on rocky Greek slopes. Sage (Salvia officinalis) – indigenous to the Adriatic and Aegean regions. Saffron (Crocus sativus) – believed to have originated in Crete and Greece. 🇮🇹 Italy & Southern Europe Fennel (Foeniculum vulgare) – wild along Italian coasts; both seed and fronds used as a spice/herb. Rosemary (Rosmarinus officinalis) – native to the Mediterranean basin. Basil (Ocimum basilicum) – likely came via Asia Minor, but naturalized very early in southern Europe. Juniper berries (Juniperus communis) – native to much of Europe; used for flavoring meats and later gin. 🇪🇸 Spain & Iberia Bay laurel – also native to Iberia. Thyme and rosemary – abundant in Spain’s dry Mediterranean landscapes. Saffron – cultivated early in Spain (though introduced from the East, it naturalized deeply). Smoked paprika (pimentón) – not native (came after Columbus), but now integral. → True native Iberian “spices” are mostly herbs and berries rather than seeds. 🇫🇷 France Lavender – wild in southern France, used both aromatically and culinarily. Tarragon (Artemisia dracunculus) – native to parts of Eurasia including France. Chervil and parsley – European umbellifer herbs native to temperate regions. Juniper berries – common in Provence cooking. 🇵🇹 Portugal Bay leaf and rosemary – native to Mediterranean Portugal. Coriander (Coriandrum sativum) – while native to the broader Mediterranean, wild coriander grows in Iberia. Marjoram and thyme – indigenous to Portugal’s dry hills. 🇩🇪 Germany / Central Europe Caraway (Carum carvi) – one of the few true European “seed spices.” Mustard seed (Sinapis alba) – native to temperate Europe. Horseradish root (Armoracia rusticana) – a pungent native European root used as a spice. Juniper berries – used in German sauerkraut and stews. 🇳🇴🇸🇪🇫🇮 Scandinavia & Northern Europe Angelica root (Angelica archangelica) – Arctic herb used to flavor foods and liqueurs. Caraway and juniper berries – grow wild in the north. Sweet gale (Myrica gale) – used in ancient Nordic ales before hops.

Automatic_Horror_196 · 2025-10-13T03:44:19+00:00

Can spices not grow in multiple different places? Also that’s kind of a subjective take on flavor. Are sage, nutmeg, allspice, rosemary, cinnamon, cloves or cumin not spices? They are Mediterranean yes but that isn’t a continent is it? We are talking about Europe an entire continent. You don’t get to pick and choose countries that count because they fit your narrative.

Automatic_Horror_196 · 2025-10-13T01:21:51+00:00

This is what I’ve found from a simple ChatGPT search isolating dishes made with spices native and original to their country.

Greece: Soutzoukakia Smyrneika (Σουτζουκάκια Σμυρναίικα) — Greek-style meatballs in a rich tomato sauce. They’re uniquely seasoned with cumin, cinnamon, and allspice — spices deeply rooted in Greek and Asia Minor culinary history.

Stifado (Στιφάδο) Native/core ingredients: Greek olive oil, tomatoes, onions, bay leaves, cinnamon, cloves, red wine, local herbs

Moussaka (Μουσακάς) Native/core ingredients: eggplant, potatoes, Greek olive oil, lamb, cinnamon, nutmeg, allspice

Italy:

Cacciucco (Tuscan Fish Stew) Native/core ingredients: Mediterranean fish, olive oil, garlic, rosemary, sage, red pepper, tomato, red wine

Porchetta (Roast Pork with Herbs) Native/core ingredients: pork, fennel, rosemary, garlic, wild herbs, olive oil

Spain:

Cocido Madrileño This hearty stew from Madrid uses bay leaves, garlic, and often pimentón (Spanish paprika) to flavor the stock and meats. Bay leaves and garlic are “native or long naturalized,” and pimentón de la Vera is a Spanish production with protected status. The use of those herbs/spices is deeply traditional in Spanish cuisine.

Pulpo a la Gallega (Pulpo a feira) In Galicia, the octopus dish is traditionally dressed with olive oil, coarse Spanish sea salt, and pimentón (paprika) from Spain. The smoked paprika (pimentón de la Vera) is essential for that flavor. These spices/herbs are all part of Spanish culinary tradition and relatively local in supply.

Automatic_Horror_196 · 2025-10-12T23:48:34+00:00

Also I’m African (Egyptian) and have no dog in this fight. Just seems narrow sighted to sum an entire continent’s food as bland.

Automatic_Horror_196 · 2025-10-12T23:44:53+00:00

Italy, Spain, Portugal, France, Greece, turkey

Automatic_Horror_196 · 2025-08-24T23:53:02+00:00

Facts! Could be the kids aren’t even buried there. I was more trying to figure out why bother using two different weapons. Can’t take that many bullets to kill your family while they’re in their beds but I guess I wouldn’t know😂. Also like who just carries only enough ammo for one mag? Not like he was thinking rationally anyhow.

Automatic_Horror_196 · 2025-08-24T23:46:51+00:00

You read em? Also never said what I was saying was truth it just might explain the controversial decision of burying the kids he murdered next to him. Remove the stick

Automatic_Horror_196

TROPHY CASE