Sechtdamon

You crack me up sir.

This: Thanks @Aura for waking me up again. Album is great so far, dark sounding, as it should be. And this album has the most relaxed upper mid range and treble record/mastering in the whole discography of them.

Damn... I can eat literally everything as long as it is tasty but dog or squirrel, I prefer to be a cannibal.

Today I decided to eat something fancy, Külbastı (A Turkish cuisine dish): It's basicly chicken breast fillet, marinated with special spices and cooked on special grill. As you can see, it was served with grilled tomatoes, green pepper, rice, acılı ezme (spicy paste) and a mezze I do not know. Since I cannot cook in my room, I'm discovering all nearby (Taksim, Harbiye, Beşiktaş, Nişantaşı etc.) places for food. So when you come to Istanbul, you'll know where to eat cheap and delicious or high performance/price ratio dishes.

F..ing hell... I can't believe how this high ranking people can eat those kind of hooks.

RIP Alan Thicke A scene from HIMYM, Alan Thicke singing:

Look who I found at my hotel: That good creature is really kind and helpful to me. The other is the owner of the armchair and the whole street. And pretty badass.

Heck! You are not helping me sir! I'm downloading it with shitty hotel Wireless... And me have to sleep in half an hour to get 6-7 hours sleep before work, have to being at work till tomorrow 6pm makes things worse. Not that I have a bad job, I have a great one, but... I'm petting myself and keep saying "patience, child" to myself now.

Thanks for letting me know, even unintentionally. I'm buying and downloading the album. And I cannot agree more what you said about listening to them.

Huge adana dürüm (wrap), acılı ezme, turşu and as Tayyip command "drink ayran instead of rakı", Ayran All they are just for 10 TL. FFS, It was so delicious, I do not even care what kind of meat they used, or even they used meat.

This. Heck... Tyll has more beard than I do now.

Damn Yankees - Don't Tread Fucking good old school (hard) rock!

RIP Pongo. Condolences...

I met with Tyler Abi today, we went to brunch. Was really funny day. He is a great, funny guy. I'm glad again, I joined HC.

If I have to fucking find DSD for all my favorite albums just to hear better sound from the same DAC what the fuck is the point spending 20k on a shit? And most of the people (bullshitters or realistic people) agrees on DSD sounds better than PCM already, so what the fuck GG does specially? Every fucking DSD decoding capable DACs sound better with DSD. I love 44.1/16 from my modest dac, it sounds pretty good with these files. So enlight me please. You said you've heard 11 different R2R dacs, obviously you got experience, Just answer me if you don't mind: Is it the logic: spending shitload of money on something that does mediocre job; well below it's price, working your ass off to make it sound better than average or just follow snakeoil strains, and just be happy with the bullshit?

I settled completely in my room Today. Residance's owners are really good people, last week I said that I need bigger room for my table, and they arranged one for me. Here is the a part of my room: Btw as a welcome, two bombs has been detonated in Beşiktaş, 2,5 kms away from my residance... 20 people has been wounded.

Luckily I grew up with Hanna&Barbera Cartoons. Thank you Sir, I'm aware my English isn't that good, but even if it was, I tend to think "not enough" all the time. Cuz when you start to think you reach the top, the path of improving yourself ends, and path of ignorance starts. All corrected now, thank you sir.

I understand now, sorry Thanks for humorous heads up. All of them are corrected.

Heck Mr. Steve, you are really calm about it. I've been stabbed once but losing any piece of my body is my nightmare. I hope partial amputation won't happen. Best wishes.

They are easy to make and can carry some wrong doings fine Dusty, sir. I promise. Next reciepe will be easy (home made) İskender Döner kebab.

RIP Greg Lake.

Hey Sirs, Today I'm giving the recipe and how to info of Saç Kavurma, A Turkish Cuisine Classic. Lets start with ingredients. For one hungry person (just multiple the quantity of ingredients with number of people) : 250-300 Grams Entrecote (any soft red meat can be used, not sure about pork) One middle sized Tomato Two middle sized long green pepper Half of a middle sized onion (I'm not using it now cuz I don't like onion) 1-1,5 tablespoon Butter (the one made from milk) 2-3 tablespoon Olive oil (not going to be used if following my way) Salt, pepper, thyme, flaked chili pepper as much as you wish (salt, pepper are not going to be used while cooking if following my way) For my special recipe: Those are needed for marinate the meat: 5 table spoon milk 1 table spoon vinegar, 2-3 table spoon olive oil 1-1,5 table spoon honey Half table spoon curry Pepper, salt as much as you want. How to cook: Marinating: Put the honey into bowl (I was adding sugar when I use tomato or tomato paste every time cuz sugar takes away the sourness tomato or paste adds, and once I added honey instead of sugar, It made dish much more tasty) : Then add olive oil and vinegar onto it: Stir them till make them homogen mix. Then add milk, Stir them homogen again. Then add curry and pepper stir again (never ever add flaked spices into marination, cuz they tend to burn) Then cut the meat into small (roughly 0,5-1cm cubes) pieces: Put the meat pieces into the mix, let them rest for 1-4 hours. For best result let them rest as much as you can. Cooking: You need to peel the tomato, so make an X on the bottom of it and put it in a hot water filled bowl for a 5 min: Then slice the tomato into small (don't have to be tiny, they'll melt anyway) pieces: Slice the long greet peppers too (if you do not like the seeds, you can remove them with the tip of the knife: just cut them horizontally and vertically into 4 pieces, and remove seeds with the tip of the knife) Slice onions to cubes too if you want to add them. You need to make them ready for mixing, cuz this dish requires non stop stirring, cooking must be made with big flames, so if you cease stirring for slicing, meat will be too dry and hard. Heat the pan (pan must be deep, cuz of easy stirring and actually this dish requires special pan called sac, the name of the dish comes from it) with big flames (never reduce the heat during cooking.) After heating the pan, put meat into pan. Stir them non-stop till meat take the juice: After some of the juice is gone, add green peppers After 1 min of stirring add tomatoes After tomatoes are shrinked, add the flaked spices and stir them for 30 seconds: After some stirring, add butter, stir for 30 sec again: Saç kavurma is ready, bon apetit! PS: colors may differ cuz of poor light condutions. I'll add the recipe I know when I cook them.

Thanks for the heads up Birgir. It's needed in this topic more than anything else, I try to avoid known snakeoil sellers but I cannot know all of them.

I cooked something from Turkish Cuisine: Saç kavurma. Since I know some more reciepes from Turkish Cuisine, I decided to make a topic for them. "Özgür's special reciepes from Turkish Cuisine" is coming with first reciepe: Saç Kavurma Here is the how to cook link: