Tuesday, July 24, 2007

AGC 55 Part 2 July 21 2007 (Awards Talk II) (35:20)

With Mark Kinney, Chris Heim, Carol, and Mags the Axe. Getting into the ENnie nominations. Chris grouses about not getting nominated. Mark regrets overlooking Qin at GenCon last year. Some other notables. RPG Buffet: Deliria! A little more Deliria commentary. Feedback: A look back at the Wizards/WizKids thing, and a german language gaming podcast is coming! Chris makes an Essen joke. Carol gets a present. Some upcoming reviews.

From the RPG Buffet:
Last month was the RPG Buffet's annual trip to the winery. This month, in honor of Carol's first Deliria game, we held a cookout! The featured entree was Steve's famous Pork Loin with a Maker's Mark Glaze; sides included green beans and pasta salad, and dessert was pound cake with fresh strawberries and whipped cream.

Maker's Mark Hoisin Pork
1 cup of hickory wood chips
1/3 cup of hoisin sauce
2 Tablespoons seasoned rice wine vinegar
2 tablespoons of Maker's Mark
3 Tablespoons of maple syrup
1-½ teaspoons of grated ginger
1-½ teaspoons of lime juice
½ teaspoon of chili paste
½ teaspoon of minced garlic
2(1 pound) pork tenderloins
A teaspoon of salt
½ teaspoon of pepper

Soak 1 cup of hickory wood chips in water for approximately 30 minutes. Set up the grill. "Butterfly" or split the tenderloin at the thickest portion. Salt and pepper the meat. Prepare the rest of the ingredients into a sauce. Add the wood chips to the grill for the smoky flavor. Cook the meat for 5 minutes, basting with the sauce. Cover the grill. Turn and baste for an additional 5 minutes. Continue turning and basting every five minutes until the meat is 155 degrees F, or to the desired doneness. Let the meat sit for 5 minutes. Slice and serve. Enjoy.

Download 64kbps mp3 (16.1 MB)

Show links
ENnie Awards
Qin: The Warring States (7eme Cercle)
Deliria (Laughing Pan Productions)
Die Tschubi-Tschabi-Sprechstunde

Theory From The Closet

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1 comment:

geekgazette said...

Good show as usual. I honestly haven't listened for a while, but I will be catching up.