Cokeyskunk

I own a deep fryer, but it doesn't work for me nearly as well as a wok. I just fill that up, fry my stuff, then stuff a paper towel into a funnel and filter the (cooled) oil back in the bottle. I keep another smaller bottle to use in food additions. My big bottle is for frying only, and I can use it multiple times.

I beg your pardon. My musk has been replaced with an ultra-satisfying cola aroma. I do, in fact, not smell like @CrabApples' colorfully described "pile of crap".

😞 . . . you don't own a bottle of vegetable oil and a pot or pan . . . ?

Oh, I also beat an egg white with about a tablespoon of water, then brush it all over the crust just before baking. Makes it come out looking like a photo from a magazine cover.

Just by ensuring EVERYTHING stayed as cold as possible: water (almost frozen), butter (CANNOT get warm!), I even put the flour in the freezer for a little while beforehand. Also, don't knead - just incorporate. The butter should not fully fold into the dough, as bits of butter are desirable. Chill again before shaping, then whisk to the oven for baking.

I beg to differ. By his own admission, this boy brazenly hunted and killed the King's deer on the former land of Locksley, thereby invoking the wrath of Sir Guy of Gisbourne.

Negatory. I found this recipe years ago and perfected it over time: https://www.allrecipes.com/recipe/24094/butter-flaky-pie-crust/ It's by far the best pie crust I've ever tasted. Superior to any shortening crust I've ever had (which can leave an oily feeling in one's mouth.)

First, I love that you tagged yourself in your recipe. Second, you're going to have to tolerate my questions, including some about substitutions: I am a rather fastidious detractor of shortening, and I've never used lard in anything. I almost always use an equivalent (or more) of butter when a recipe calls for shortening. Will that work? When I get recipes calling for buttermilk, I put lemon juice or white wine vinegar in regular milk, which is supposed to be "the equivalent," but is actually called "soured milk". Do you agree with this substitution? Do you use a cutter or a cup/glass to shape them, or do you just tear off pieces? I have not yet perfected the "from scratch" biscuit. Will be glad to try.

Is it spicy? (I have kids)

Wait - am I reading you right, @BropolloCreed79?? After you hit 40, you're giving up cured meats and beer??!

That's actually a Maxim gun. But, you're right: they DID exist in the late 19th century . . .

It appeared to me he was saying his biggest fear is that there WON'T be any semi-automatic or modern machine guns like in GTA. Which there most certainly should NOT be, save for MAYBE a hand-crank gatling gun.

Hi @Urbane Ori! First of all, welcome to the forums! I moved your introduction to its own topic under "Introduce Yourself." Thanks for the intro! (And glad to see a fellow Texan on board!) Upon arrival here at the RDR2 forums, one's first stop should be to quickly look over the forum rules, found here: https://www.rdr2.org/forums/topic/807-forum-rules/ At that point (since you've already introduced yourself), you are encouraged to begin posting and commenting. I highly recommend visiting the Gamertag thread and posting your info. There, you can find many other players on your platform who would be happy to ride with you. https://www.rdr2.org/forums/topic/858-post-yer-platformgamertag-here/ We're glad your here! Enjoy the forums! - Skunk

I keep waiting for someone to create one called "Posse In Effect".

I think he meant "A" from his list above. e.g., "A. No semi autos or modern MGs in the game." (That being said - WHY would you expect/hope/pray to see ANYTHING modern in this game?? Talk about an immersion-killer. If I see Arthur - or ANYONE, for that matter - pull out an anachronistic weapon of ANY sort, I'll totally check out. Done. Goodbye.) Multiplayer, story-mode, or otherwise.

That actually sounds fantastic. I'll have to try these. Especially the Old Bay. (Whenever these little gems go on sale for less than a buck a piece, I stock up and put about 10 in my deep freeze.) By the way, congrats, Bropollo! Look who's got the gold star for the month! https://www.rdr2.org/forums/leaderboard/

TODAY'S THE DAY!!!! ARE YOU JUST SO EXCITED??!!!!

To quote @TheHansonGoons: No pics - didn't happen. 😎

What about customized (uploadable) entrance music?

Ah, but also adding the Italian Seasoning and the Fennel Seeds??! . . . but will do in a pinch.

Looks good. My son and I still play Legends of Wrestlemania because we both love pre-2000's WWF. I think we would dig this. Cool that they got New Japan on-board. Maybe one day, they'll also get WWE? (All this being said, WWE needs to do another Legends game.)

No. This weekend. That is the assignment. This weekend = the assignment. "At some point" ≠ the assignment. @BropolloCreed79 - consider yourself "assigned" as well, sir. Still waiting for these pictures with baited breath!

I don't think I've ever seen them at $2.50. The ones I like are, like, five bucks, but they're huge. I still like 'em very much. You know what else I like a lot? Red Baron pizzas. Those can be addictive (if not cost-prohibitive) Here, I have an assignment for you. Do this sometime this weekend: Pick up a Totino's Party Pizza (for the exorbitant price of .99 cents - $1.25) Open it up (cooks better without cellophane) 😔 Sprinkle some Italian Seasoning and some Fennel Seed on top (DO NOT SKIP THIS STEP!!!) Put it in the oven @450 for 15 minutes (don't bother preheating) When it's done, let it cool for 10 minutes (so as to not roast your tongue) FOLD IT IN HALF, LENGTHWISE Boom. You have a cracker-crust pizza flatbread sandwich that you won't ever want to end. All for a wonderfully affordable price. I will accept all thanks, praise, and monetary donations.