B00MH34DSPL4T

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About B00MH34DSPL4T

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  • Birthday 03/20/91

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  1. So, here is the rough build components so far: Case: Node 804 Motherboard: EVGA X99 Micro 2 CPU: i7-5930K RAM: Corsair Dominator 16GB (2x8GB) DDR4 3000Mhz or Kingston Predator 16GB (4x4GB) DDR4 3000MHz GPU: 2 x Fury X (Cheapest at the time) PSU: Corsair AX1200i 80 Plus Platinum PSU Cables: CableMod C-Series AXi, HXi & RM Cable Kit (White) Opitcal Drive: LG GS40N Slim Pump/Res: EK Water Blocks EK-D5 Vario X-Res 100 Radiators: 2 x EK-CoolStream PE 240mm Fans: Corsair SP120 & AF120 Performance Series (White Rings) GPU Blocks: EK-FC R9 Fury X (Acetal & Nickel) & EK-FC R9 Fury X Backplate (Black) CPU Block: EK Water Blocks EK-Cupremacy EVO (Acetal & Nickle) Fittings: 14 x Monsoon 19/13mm Compression Fittings (White) & 6 x Monsoon 19/13mm 90 degree (White) Tubing: 2m PrimoChill PrimoFlex Advanced Tubing 19/13mm (White) Coolant: Mayhems Ice Dragon Nano Fluid 1L Lighting: 2 x BitFenix Alchemy Premium Modding LED Strip 30cm (White) Aditional Cables: BitFenix Alchemy SATA 6GB/s braided cable 30cm (White) SSDs: 2 x 512GB 850 Pro (Already Owned) HD: 1 x 2TB Western Digital Caviar Black (Already Owned) Fan Hub: NZXT Grid Fan Hub (Already Owned) I will be running the CPU/GPU's in a parallel loop (The D5 is more than enough to make a small parallel loop like this work. I've got a parallel set-up in my 900D with 2 x 980's + CPU and it works perfectly). Running the tubing at the bottom of the case underneath from the lower GPU and through to the right division in to the pump/reservoir. It then goes from the reservoir to the 240mm rad in the right division, then to the left, then back to the GPU's. The only tubing you will physically be able to see will be running between the two cards and to the CPU. As you can probably tell, the theme is going to be Black and White, stepping away from my current Black & Red themed build. The concept was roughly inspired by a build I found featured by Ocaholic using a GTX 980 and a 4790K: I've simply taken it to an extreme and added a lot more horsepower under the hood with a change of case (Node 804 instead of Air 240)
  2. Like my original post said, it is tricky. I know who you're talking about, and he is the main one I was spectating. Like I said, I understand it is a problematic due to the diplomacy behind how this clan works. As I said, it doesn't matter what team they are on, I've got no interest in playing with them regardless. I don't want you to take any actions on them, as really by the clan rules it wouldn't be justified. I am quiet happy playing elsewhere
  3. I'm not spitting anything out, just making it clear of my opinion. If I were spitting my "dummy" out, I would be shouting this and that and making a big drama about it. This is my opinion and this is how I am dealing with it. Simple as that.
  4. Hi guys, After spectating a number of ZONK members this last week I am convinced that they not fully legitimate players. A number of players on our servers have complained including myself and as the saying goes, there's no smoke without fire. I have made it perfectly clear to the head admins of my opinion, as have others, but there has always been a defence that "no evidence has been found". I understand there is a diplomatic process that needs to be demonstrated when handling these situations, which is why no action has/will be taken against them. Due to this, if there is a ZONK member on the server, I will be playing elsewhere. I am more than happy to play on the server when they are not present, but I simply will not participate if they are present (regardless of if they are on my team or not). Kind Regards, B00M.
  5. Ingredients (Serves 4): 1 tablespoon Unsalted Butter 2 tablespoons Olive Oil 900g Beef Flatiron Steak or Chuck (trimmed and cut in to 12 pieces) 150g of pancetta (trimmed pork belly if you can't get a whole piece of pancetta) 1-2 finely Chopped Onion 1 tbsp Finely Chopped Garlic 1 tbsp All-purpose Flour 750ml Dry Red Wine (try a Chateau Clauzet, or even a Beronia Dos Maderas for a darker flavour) 2 Bay Leaves 1 Thyme Sprig 15 Pearl Onions (peeled but not chopped) 15 Cremini Mushrooms 15 Baby Carrots (peeled) Salt Ground Tellicherry PepperSugar Chopped fresh parsley (Garnish) Required Equipment: Cast Iron Casserole Dish Medium Saucepan Large Skillet Method: 1: Preheat Oven to 180 degrees 2. In a large cast iron casserole dish melt the butter in 1 tbps of olive oiled on the hob on a low heat. 3. Arrange the meat in the casserole in a single layer and season with salt and pepper. 4. Cook over a moderately high heat, turning occasionally untill browned on all sides (about 6-8 mins) 5. Add the chopped onion and garlic and cook until the onion is softened (about 5 mins) 6. Add the flour and stir to coat the meat with it, add the wine, bay leaves ans thyme, 7. Season with salt and pepper and bring to a boil, stirring to dissolve any brown bits stuck to the bottom of the dish. 8. Cover the dish and put it in the oven, and cook for 2 hours. 9. In a saucepan cover the pancetta with 2 cups of water and bring to a boil, reduce the heat and simmer for 30 minutes 10. Drain the pancetta and slice it in to 1cm thick section, then cut the slices in to 1cm wide lardons. 11. In a large skillet, combine the pancetta, pearl onions, mushrooms and carrots. 12. Add the remaining 1tbsp of olive oil, 60ml of water and a large pinch of sugar, salt and pepper. 13. Bring to a boil, cover ans simmer until almost all the water has evaporated. 14. Uncover and cook over a high heat, tossing until the vegetables are tender and golden browned. Serving: To server, stir some of the vegetables and lardons into the stew, then scatter the rest on top as garnish along with some parsely.
  6. Ingredients (Serves 2): 1tbls Infused Chilli Oil 1 Shallot (Chopped Finely) 1/2 Garlic Cloves (Chopped Finely) 400g Wagyu (or a good quality sirloin/silverside) 2 Medium Eggs 50g Breadcrumbs (Fresh) 50g Double Cream 1tbls Salt 1tbls Tellicherry Black Pepper Required Equipment: Heavy-Bottom Pan Large Mixing Bowl Small Mixing Bowl Whisk Helpful but not required equipment: 4in Pastry Cutter Baton/Rolling Pin Method: 1. Add a splash of oil in to your pan and put on a low heat. Add the chopped onion and sweat it till they begin to go translucent, then add the chopped garlic. Remove from heat once garlic is sweated. 2. Mince your Wagyu Beef and place it into a mixing bowl. 3. Crack the medium eggs in to a smaller mixing bowl and whisk until they form a singular liquid. 4. Add the eggs to the meat, then add the breadcrumbs and double cream and mix well. 5. Mix the shallots and garlic in to the mix and mix further. Taste a small amount of the mix to gauge how much seasoning is required and add accordingly. 6. If the mix feels too wet, add some more breadcrumbs. If you are having trouble getting the right consistency then make a mini burger and fry it off to taste to see if you have the right levels of seasoning and texture. 7. Form 2 burgers from the mix using a pastry cutter by placing a ball in the middle and using a baton or rolling pin to compress it in to a patty. Serving Suggestion: Serve in a fresh bun topped with a slice of Monterey Jack and pancetta (or smoked streaky bacon), a few leaves of rocket, and a slice of Edgecombe or Flamme tomato.
  7. Thanks guys!
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