I get where you're coming from patrick but I can personally guarantee that we're going to get rolling once the season starts, and I look forward to seeing you on match day, should be fun.

I know who you are botwax. Mostly.

But for real, it's never too late to start circlejerking, I waited like 4-5 years to start socializing

Hey just so you know I hope no one ever has sex with your fucking retarded ass ever again.

For FUCK'S FUCKING SAKE GOD DAMN IT

Sorry Console.

Next RGB I'll buy you lunch, and will remain available to give rides to and from wherever.

Bro I don't know how you managed to post something less funny than the chinese copypasta but damned if you didn't just outdo that shit

I'd like to remind everyone in this thread that being friendly with someone does not mean unilaterally accepting everything they do. The circlejerk mentality in this community is pretty strong at this point with the relatively small amount of high-level competitors we still have playing, but just because you and someone else are mutually in each others' good graces, does not mean that you should let shitty behavior go without being talked about. A lot of really awful shit (not much on the level of actual pedophilia though) in this community continues mostly unchecked because people feel like they're not in a position where they should say anything, or that saying anything would do something, and that's a dangerous attitude to have. If you know someone, try to make an effort to make sure that they're not being a shithead. This goes for all the people that nervously chuckle when someone on their team starts calling someone a stupid ****** during scrims, people who aren't really sure if someone they know is cheating but they don't really want to make a thing of it, and anyone that happens to see a conversation like one of the ones in these chatlogs happen in the moment.

I would love to see a community that's better at throwing away shitheads and cheaters, and not allowing people to keep doing awful shit because they're good at the game, and I would hope that this thread could be a catalyst for actions on this front to become more common, and maybe even stop a few things before they start.

This is neat as all hell, sure wish I was a west coast gamer so I could go in person. I'll definitely be watching, though.

Give slime a fistbump for me.

Any Group In Which Xersha Is An Admin Will Not Have Good Pugs

Edit: This is the pug queue at this very moment: http://puu.sh/EgcHd/105cad7e40.jpg

I would like to find a high main team with players who show up to scrims and matches, and are interested in winning the division.

This is gonna be a quick one -

Chunky Applesauce:

A mixture of sweet and tart apples, all on the firm side. Everyone knows Granny Smiths for tart, and they'll work alright. Honeycrisp or any number of other sweet varieties will work for the contrast, but stay far, far away from red or golden delicious apples, they fucking blow hard compared to literally any other apple.

Brown sugar - You don't need much extra sweetness for this, so don't use too much, but it's definitely delicious. Use maybe a half cup for ~4 pounds of apples, but feel free to adjust to your liking. I would frequently use less as opposed to more, because letting the apple flavor really shine through is nice.

Cinnamon - God I fucking love cinnamon.

OPTIONAL - Apple cider and/or vanilla extract. You're aiming to cook this until it's pretty think, so don't think you can use too much liquid, but vanilla and apple cider are both great choices for adding a little more flavor to the mix. If you add vanilla, put it in after you take the pot off the heat, if you use cider, put it in at the start with everything else.

Peel and chop the apples until you have roughly 3/4th inch chunks, or maybe smaller if you want, I'm not your mom.

Add them to a large saucepan or dutch oven, along with your brown sugar, your cinnamon, and the cider if you're using it. Cook at low heat, stirring occasionally, until the apples are softer, everything smells fucking amazing, and it tastes good enough when you try it that the fact that your mouth is burning doesn't matter. Should probably take around a half hour or a bit more, depending on how hot you were cooking it, your stove, and what phase the moon is in at the moment. Pull it from the heat, and you can either let it cool if you're a psychopath, or serve it warm with something like pork chops or ice cream, or both, though probably not at the same time.

https://youtu.be/wVB_KrlC6-4

Apparently ggs to hwasa's, our entire team thought our match was 10:30 EST tomorrow when somehow it was 10 EST today.

Sick bantz, I kinda wanted to play blands. Sad day.

[REDACTED]

This is somewhat upsetting, but at the same time, there's a silver lining: I will no longer have to keep up my premium subscription to that shitty website. Hopefully the next league isn't too aids.

CU@

@Console

Hi

Also LFT for the event

Alright, it was a good season but everything ends sometimes. I will also play scout next season if the mood strikes me, but be aware that I will be rusty for the first little while.

This is my pork rub. It's one that I'm honestly proud of, as it lends great flavor to pulled pork (and, as I learned recently, ribs,) can be used to make a neat barbecue sauce, and is simple to put together.

This is a pretty big batch, because I usually use it on larger pieces of meat. If you want to scale it up or down, it works perfectly fine, but do the math your goddamn self.

2 cups dark brown sugar - This is your workhorse. It's what holds the whole thing together, it lends that lovely molasses flavor, and it slowly caramelizes and holds onto your meat over a long cook time.

5 Tbsp + 1 Tsp Ancho chili powder - Ancho is simply one of the best powdered chiles you can get. I use it in all sorts of shit, it's great for lending some extra deep, smoked flavors even to things you aren't going to smoke, and it's a great all-around flavor enhancer. Just use it. Also, for reference, I get pretty much all of my spices from either Penzey's, an online retailer, or McCormick, which can be found in grocery stores at least across America. Penzey's is where I get my Ancho.

2 Tbsp + 2 Tsp Smoked Paprika - Another Penzey's spice, this paprika further deepens the smoke notes while also helping to provide a pleasant backing flavor. If you can at all help it, make sure your paprika is relatively fresh, because it loses basically all of its flavor when it stales.

2 Tbsp + 2 Tsp Ground Chipotle - Penzey's again. Chipotle is frequently given more airtime and hype than Ancho, but I would still hold Ancho to be the superior pepper. That does not mean, however, that Chipotle is bad, far from it. Chipotle is still delicious and you would be silly not to include some.

1 Tbsp + 1 Tsp Cumin - McCormick this time. Cumin is such a unique flavor. I'm incredibly glad it exists, and it's an important part of the funkier flavor aspects of this rub, but I don't want it to play center stage here. Make sure it's there, but don't overdo it.

1 Tbsp + 1 Tsp Ground Mustard - Whenever I taste it alone, I want to die, but ground mustard helps bring an extra something to all sorts of dishes where you might not otherwise expect it, and it's no different here. It scares me but I respect it. McCormick by the way.

1 Tbsp Garlic Powder - Whatever variety you have on hand is probably fine, just adjust the amount if you know it's more or less strong. Otherwise, it's garlic. What the fuck do you want me to say about garlic? It's delicious. Why WOULDN'T I include it?

1 Tbsp + 1 Tsp Chinese Five-Spice Powder - Here it is, the "secret ingredient." The thing that will leave people who don't know any better asking what that last flavor is. I built this rub around Ancho and five-spice, and I wouldn't make this rub without it. It's strong, though, and the absolute last thing I want to do is overwhelm the rest of the flavors in this rub with cinnamon, so I went easy. Pretty sure mine's from Penzey's.

That's it. Mix it up and rub it on meat. Oh, and the bbq sauce. It's kind of in development, but the (one) time I made it, I enjoyed it, though it was a little sweeter than I hoped.

For bbq sauce:

3/4ths cup combined soy sauce and apple cider vinegar
Few dashes fish sauce and Worcestershire sauce
Fill the same measuring cup that's holding all of those ingredients up to 2 cups with water
Add some tomato paste, the more the merrier
Put into a pot, add one unpacked cup (I used a liquid measure the time I did it, sue me, it's an approximation,) of the rub, and cook down to your desired consistency, adding any meat drippings from whatever pork product you happen to be cooking at the time if you want. Probably not bacon fat, though, that'd be way too strong and salty. Anyway, it's an experiement, so feel free to tweak the sauce to your liking. Maybe add mirin in there somewhere, I love mirin.

Anyway, pick me up s31.