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    Thread: The original recipe thread

    1. Member
      Join Date
      Jan 15th, 2001
      2013 Titan
      08-27-2003 11:04 AM #76
      I'll have to show the fiancee how to get on the Vortex and open up this thread. Sooo many really good receipes. [IMG]http://*****************.com/smile/emthup.gif[/IMG]
      ::continues to stare mindlessly at the screen while slowing sipping protein shake:: [IMG]http://*****************.com/smile/emthdown.gif[/IMG]

    2. Member
      Join Date
      Aug 1st, 2002
      Metro Manila
      1969 VW Beetle
      08-29-2003 02:12 AM #77
      got this from http://bertc.com/recipes.htm
      check out the site for more macabre recipes!

      Kitty Litter Cake
      1 pk Spice cake mix
      1 pk White cake mix
      1 pk White sandwich cookies
      1 sm Package vanilla pudding mix
      12 sm Tootsie Rolls
      Prepare cake mixes and bake according to directions. Prepare pudding mix and chill until ready to assemble. Crumble white sandwich cookies in small batches in blender. They tend to stick, so scrape often.

      When cakes are cooled, crumble into a large bowl. Toss with half the cookie crumbs and the chilled pudding. Gently combine. Pour into a clean kitty litter box.

      Put unwrapped Tootsie Rolls in a microwave safe dish two at a time and heat until soft and pliable. Shape ends so they are no longer blunt, curving slightly. Repeat until you have nine, and bury them in the mixture. Sprinkle the other half of cookie crumbs over top. Heat three more Tootsie Rolls in the microwave until almost melted. Scrape them on top of the cake and sprinkle with cookie crumbs. Serve with a new pooper scooper.

    3. Senior Member
      Join Date
      Sep 11th, 2000
      09-02-2003 04:02 PM #78
      My wife just had me type these up for somebody:
      Lemon Chess Pie
      (from Virginia Hospitality)
      3 eggs, beaten until light
      3 tablespoons butter, melted
      1½ cups sugar
      ½ teaspoon salt
      1½ lemons, juiced
      1 pastry shell, unbaked
      grated rind of 1 lemon
      Preheat oven to 350°. Combine first 6 ingredients and pour into the pastry shell. Bake for 25-30 minutes.

      Chocolate Chess Pie
      (from A Taste of the Outer Banks)
      1½ cups sugar
      ½ stick melted butter
      1/3 cup cocoa
      1 teaspoon vanilla
      2 eggs, beaten
      1 pastry shell, unbaked
      5 oz. can evaporated milk
      Stir together the sugar and the cocoa. Add the next 4 ingredients. Pour into the pastry shell. Bake at 350° about 40 minutes or until done.

      Buttermilk Chess Pie
      1 stick butter
      4 tablespoons flour
      1 2/3 cup sugar
      1 cup buttermilk
      2 eggs
      1 tablespoon lemon extract
      Cream butter and 1 cup sugar. Add eggs, remaining sugar, and flour. Add buttermilk and extract. Bake in two unbaked pie shells for 30 minutes at 350°. Can also be baked in 16 individual tart shells (prick shells, prebake for 3 minutes, then fill and bake).

    4. 09-03-2003 12:19 PM #79
      i just posted this in another thread, but here it is, jalapeno cheese bread:

      1 package yeast
      1/2 cup warm water
      1/2 cup lukewarm milk
      2/3 cup softened butter ( i know it's alot, but it's SO GOOD!)
      2 eggs
      1 teaspoon salt
      3 cups flour
      1 cup shredded cheese (i use sharp cheddar)
      1/2 teaspoon pepper
      1/2 small can (or more to taste) chopped jalapenos (i use the ortega can that's like 2 inches tall, drained and rinsed.)
      dissolve yeast in warm water. add milk, butter, eggs, salt, and 1 cup of the flour. beat on low till pretty well mixed, then scrape bowl for 30 seconds. Stir in remaining flour, cheese, pepper, and jalapenos. beat on medium for 2 minutes (dough will thicken.) scrape bowl. Cover and let rise in a warm place until double, about 40 mins. stir down by beating with a spoon, about 25 strokes. grease a 2 quart casserole dish, and spread dough evenly into dish. cover, return to the warm place, and let rise again until double, about 45 mins. bake in a 375 degree oven on low rack so top of dish is in the middle of the oven. takes 40-45 mins to bake.

    5. 09-03-2003 02:57 PM #80
      This one's good as an appetizer
      Chicken Yakitori (kabobs)
      1lb. chicken breast
      2-4 green onions
      2.5 cups soy sauce
      1 cup sake
      1.5 cups morin (sweet rice wine)
      Cut chicken into 1-inch pieces and
      add to skewers with green onion slices.
      Broil until golden brown. Mix soy sauce,
      sake and mirin. Cook sauce on stove top
      until it is reduced by 1/3. Serve with chicken.
      I gets banned if I do, gets banned if I don't
      So sometimes I will and sometimes I won't

    6. Senior Member
      Join Date
      Sep 11th, 2000
      09-03-2003 03:10 PM #81
      Very similar to the Korean Beef on page two, which I also make as a apperizer. [IMG]http://*****************.com/smile/emthup.gif[/IMG]

    7. 09-23-2003 04:33 AM #82
      BUMP. Hungry student needs some more easy meals!

    8. 09-30-2003 01:18 PM #83
      for the season:
      Apple Cider Pork Chops
      3 tablespoons flour
      1/2 teaspoon fresh black pepper
      1/4 teaspoon salt
      4 boneless pork loin chops
      2 teaspoons vegetable oil
      1 cup apple cider
      1 1/2 tablespoons cider vinegar
      1 teaspoon lemon zest
      2 medium tart apples--peeled and sliced
      In a large sealable plastic bag, combine the flour, half the pepper, and the salt. One at a time add the pork chops and shake to coat.
      Heat the oil in a large nonstick skillet. Saute the pork until lightly browned, one to two minutes on each side. Reduce the heat and add the cider. Simmer, covered, until the pork is cooked through and tender, about 15 to 20 minutes. Transfer the pork to a platter and keep warm.
      Add the vinegar, apple slices, and lemon zest to the pan juices and bring to a boil. Cook, stirring occasionally until slightly thickened, about 5 minutes. Season with the remaining pepper and spoon the sauce and apple slices over the pork before serving.

    9. Member
      Join Date
      Oct 3rd, 2002
      LI 631 NY
      '03 WJ
      10-06-2003 04:04 PM #84
      Quote, originally posted by vwSYDvw »
      Apple Cider Pork Chops

      MMM this sounds delicious.

    10. 10-07-2003 05:25 PM #85

      I created this dish in early 1986 and it quickly became my signature appetizer on The Mansion on Turtle Creek menu. The name "Lobster Taco" perfectly illustrates the casual elegance that characterizes Southwest Cuisine. Its appeal is rooted in the combination of rich lobster and a simple flour tortilla. The salsa and salad garnishes produce an explosion of color that promises exciting dining.
      Serves 6
      3 1 pound lobsters
      6 6 inch fresh flour tortillas
      1 tablespoons olive oil
      Salt to taste
      1 cup spinach leaves, cut into fine julienne
      1 cup grated jalapeno Jack cheese
      Yellow Tomato Salsa, recipe to follow
      Jicama Salad, recipe to follow
      Preheat oven to 300 degrees.
      Fill a large stock pot with lightly salted water and bring to a boil over high heat. Add lobsters and cook for about 8 minutes or until just done. Drain and let lobsters cool slightly. Wrap tortillas tightly in foil and place in preheated oven for about 8 minutes or until heated through. Keep warm until ready to use.
      Remove meat from lobster tails being careful not to tear it apart. Cut meat into thin medallions (or medium sized dice, if meat breaks apart).
      Heat oil in a medium saute pan over medium heat. Add lobster, season with salt and saute until just heated through, about 1 minute. Add spinach and wilt in pan, about 30 seconds. Remove pan from heat and stir in cheese until melted and creamy, about 1 minute.
      Spoon equal portions of mixture into the center of each warm tortilla. Roll tortillas into a cylinder shape and place each one on a warm serving plate.
      Surround the taco with Yellow Tomato Salsa and garnish each side with a small mound of Jicama Salad.
      Yep. Her.

      Modified by Hawkmoon at 4:30 PM 10-7-2003
      I gets banned if I do, gets banned if I don't
      So sometimes I will and sometimes I won't

    11. 10-07-2003 09:29 PM #86
      Quote, originally posted by Hawkmoon »
      I created this dish in early 1986...... Serves 6
      3 1 pound lobsters

      Very, very generous appetizer portion, $24. in nyc.
      Also, did you really create this when you were 13 ???

    12. 10-22-2003 10:20 AM #87
      Thai Steak Wraps
      Prep Time: 20 minutes Cook Time: 15 minutes
      Inactive Prep Time: 10 minutes Yield: 6 to 8 servings

      1/2 teaspoon fresh ground black pepper
      2 teaspoons coarse salt
      1 tablespoon paprika
      1/2 teaspoon cumin
      1 tablespoon brown sugar
      1/2 teaspoon cayenne pepper
      1 teaspoon allspice
      2 teaspoons grated fresh ginger, plus 1 tablespoon freshly grated ginger
      1 tablespoon finely chopped parsley
      1 1/4 pound flank steak
      1 tablespoon light sesame oil
      1 1/2 tablespoons rice wine vinegar
      2 tablespoons light soy sauce
      1 tablespoon sugar
      1 jalapeno, grated
      3 scallions, thinly sliced
      8 cups Napa cabbage, thinly sliced
      1 carrot, shredded
      1 cup cilantro, roughly chopped
      6 to 8 pita wraps, warmed
      In a plastic re-sealable bag, combine black pepper, salt, paprika, cumin, brown sugar, cayenne pepper, allspice, 2 teaspoons of ginger, and the chopped parsley. Add flank steak and coat evenly. Seal bag and refrigerate for 1 to 12 hours.
      Grill for 8 to 10 minutes. Allow meat to rest 10 minutes before slicing.
      In a small non-reactive bowl, combine sesame oil, rice wine vinegar, soy sauce, and sugar. Stir until sugar dissolves. Add remaining ginger and jalapeno. In a wok pan, combine dressing and scallions.
      Cook 1 to 2 minutes. Add cabbage and carrot and toss until heated through, about 3 to 4 minutes.
      Remove from heat and add cilantro.
      Combine sliced flank steak and cabbage slaw and serve on warm pita wraps.
      Nutrition Info
      Per Serving Calories 400
      Fat 14.2 g Saturated Fat 4.7 g
      Carbohydrates 42.6 g Protein 27.3 g
      Fiber 2.4 g

    13. Member
      Join Date
      Nov 2nd, 2000
      10-29-2003 11:01 AM #88
      Chicken Breasts with Double-Garlic Aioli
      Serves 4
      For the Aioli:
      20 cloves garlic
      1 egg
      1 tablespoon red wine vinegar
      1 teaspoon Dijon mustard
      ½ teaspoon salt
      ½ cup extra-virgin olive oil
      ½ cup canola oil
      1 tablespoon boiling water
      1 ½ tablespoons fresh lemon juice
      ¼ teaspoon ground white pepper

      4 boneless chicken breast halves, skinned if desired
      salt and freshly ground black pepper to taste
      2 tablespoons finely chopped fresh flat-leaf (Italian) parsley
      To make the aioli, in a small saucepan, combine the garlic with water to cover and bring to a boil. Reduce the heat to medium-low and simmer for 30 seconds. Drain in a sieve, return to the pan and repeat the simmering and draining two more times. After the third time, let the garlic cool in the sieve for 5 minutes.
      In a food processor, combine the cooled garlic, egg, vinegar, mustard, and salt. Puree until completely smooth, 15-30 seconds, stopping to scrape down the sides of the bowl as necessary. With the motor running, pour in the olive and canola oils in a thin, steady stream, adding them more slowly at first and a little more quickly after the first ½ cup or so has been emulsified. Add the boiling water, lemon juice, and white pepper and process again. If the aioli is too thick, you can thin it with a teaspoon or two of water.
      Prepare a fire in a grill.
      Place each chicken breast between 2 sheets of plastic wrap. Using a meat pounder, pound lightly to achieve a more even thickness. Season generously on both sides with salt and black pepper.
      Place the chicken breasts on the grill rack and grill, turning once, until browned on both sides and just opaque throughout, about 10 minutes total. Transfer the breasts to a cutting board and let rest for 2 minutes.
      Cut each breast into slices on the diagonal about ½ inch thick. Using tongs, transfer each breast, keeping the slices together in their original shape, to warmed individual plate. Sprinkle with the parsley and serve with a large dollop of the aioli.

    14. Banned
      Join Date
      Aug 2nd, 2003
      11-07-2003 03:25 PM #89
      Quote, originally posted by LangsamKafer »
      Sheesh Michele, your positively prolific!
      My own Biscotti (is easier than it looks, I swear)
      1 and 1/4 sticks of butter (10 TB)
      1 cup sugar
      3 eggs
      1 TB vanilla
      1 drop almond extract (optional)
      1/2 tsp ground cardamom seed (optional)
      3 1/4 cups flour
      2.5 tsp baking powder
      1/2 tsp salt
      1/2 cup toasted almond slivers (or other nut such as hazlenut pieces)
      1/2 cup dried tart cherries
      1/2 cup chocolate chips
      1 TB coarse sugar
      Preheat oven to 375.
      Mix/sift together flour, salt and baking powder in a medium sized bowl. Set aside.
      Melt butter in a large bowl in the microwave on medium heat. When melted, mix in sugar, vanilla, extracts and spices. Add eggs one at a time and mix until thoroughly blended. Gradually mix in the flour and baking soda. When blended, mix in remaining ingredients (nuts, cherries and chocolate chips).
      Seperate dough into halves. On a large cookie sheet, shape two long, flat rectangles the lenght of the sheet. Sprinkle with coarse sugar and bake for 25 minutes or until light to medium golden brown.
      Remove cookies from the oven and let cool one hour. When cooled, cut 1/2 inch thick pieces on a diagonal. They are fully cooked at this stage, and you can enjoy them as a softer cookie if you like. For traditional crispy biscotti, arrange slices on the cookie sheet and bake for another 15-20 minutes at 325 degrees. After 15-20 minutes, turn off the oven and let the cookies cool inside for another hour or two.
      Add your own variety of mix ins and spices. Suggestions: cinnamon, hazlenuts, candied orange peel, ground cloves, nutmeg, dried cranberries, white chocolate chips, candied ginger, ground ginger, anise seeds, coconut, etc.

      mmm, tasty

    15. 11-12-2003 03:38 PM #90
      We are doing 1 new dinner & 1 new dessert in our house per week... Here was my first dinner.
      4 cod filets
      French Beans (enough for 4)
      10 thin strips of pancetta
      Big handful of Pine Nuts
      2 lemons, quartered
      Olive Oil
      Salt & Pepper
      Place french beans in the bottom of a roasting pan in a single layer. Drizzle w/ olive oil & season w/ S&P.
      Place cod on top of beans
      Place pancetta on top of cod & through the beans
      Place lemon wedges throughout
      Sprinkle pine nuts over all
      Bake for 15 minutes or so at 425.
      OMG - This was SO good.
      My husband was like, "Damn, this looks like it is from a restaurant...!"
      I coupled this with a lovely, light potato salad. Here is the potato salad:
      Small bag of new potatoes - I used French Fingerling potatoes and HIGHLY recommend using those. They are SO buttery w/o adding anything to them.
      1 Avacado
      1 Lemon juiced
      Double the volume of lemon in Olive oil
      A small green - watercress (baby), mustardcress, etc. I used Mache - it is an heirloom salad and is SO freakin good. A little pricy but 100% worth it.
      Boil potatoes until tender
      Remove to drain & cool
      Cut up avacado into whatever shape you like. I used large hunks.
      Get a jar - add lemon, oil, & fresh thyme - SHAKE!
      Drizzle dressing over salad
      Add greens at the last minute so they don't go mushy.
      Drizzle more dressing if needed.
      Both of these came out of one Jamie Oliver's cookbooks.
      PS. I used sea salt in everything to continue w/ the fish theme... I don't know if it made a difference but I liked the grain of it compared to kosher salt and it does taste a bit sea-like.

    16. Member todras's Avatar
      Join Date
      Mar 28th, 2001
      Muskegon, MI
      Sold the fun cars. :(
      12-12-2003 11:48 AM #91
      Linguine with Spicy Thai Shrimp Sauce
      serves 4

      12 oz. Linguine, uncooked
      12 oz. fresh medium shrimp, peeled and deveined, or 12 oz. small frozen shrimp, thawed
      3 red bell peppers, seeds and stems removed, cut into bite-size, thin strips
      3 scallions, thinly sliced (white part and tips of green part)
      2 tbsp. smooth peanut butter
      1 tbsp. sesame oil
      1/2 cup low-sodium chicken broth or water
      1/2 tsp. crushed red pepper flakes
      1 jalapeño pepper, stemmed, seeded and thinly sliced
      1/2 tsp. ground ginger
      1 tbsp. low-sodium soy sauce
      1 tbsp. mild white vinegar

      Prepare linguine according to package directions. While noodles are cooking, combine remaining ingredients in a saucepan and place over low heat. Cover and simmer until the sauce is smooth and the shrimp are cooked through, about 2 minutes.
      When linguine is done, drain well and transfer to a large bowl. Add sauce and toss gently until well combined. Serve immediately.

      rynodyno312: Just curious, but what makes it a "controversial" engine?
      Fritz27: The LS7 made some anti-Semitic remarks back in 2008. Look it up.

    17. 12-15-2003 09:43 AM #92
      Quote, originally posted by todras &raquo;
      Linguine with Spicy Thai Shrimp Sauce
      serves 4

      I made this dish this weekend. Very good, VERY spicy. My boyfriend and I had clear sinus' when we were done eating. Mmmm I will definately make it again. The only thing is I had to add salt because it was kind of bland.

    18. Member todras's Avatar
      Join Date
      Mar 28th, 2001
      Muskegon, MI
      Sold the fun cars. :(
      12-16-2003 09:39 AM #93
      Great to hear! Cayenne pepper can be substituted for the crushed red pepper flakes. Might want to only put in 1/4 of a tsp. if you're not high on spicey stuff. I like my stuff hot though.
      rynodyno312: Just curious, but what makes it a "controversial" engine?
      Fritz27: The LS7 made some anti-Semitic remarks back in 2008. Look it up.

    19. 12-24-2003 03:22 PM #94
      "Stinky" Chicken or Pork
      Quick & simple (...and kids will eat it like candy!)
      Pick up some boneless chicken and/or pork medallions,
      1 bottle of French or Catalina salad dressing (the creamy orange/red stuff) and a packet of dried french onion soup mix.
      Pour salad dressing into bowl, add French onion soup mix and stir.
      Brush on to meat and cook for ~10 minutes on grill or 15@350 oven.
      Rebrush (both sides) at 5min if on grill, if using oven make SURE you do it in a sealed cooking bag.
      Very Tasty! When done on the grill you'll have neighbors peaking over the fence

    20. 12-24-2003 03:24 PM #95
      That actually sounds awesome. Does it taste sweet?

    21. 12-24-2003 03:28 PM #96
      Rum, Honey, Coffee Brownies
      I box of betty crocker Walnut Brownie mix
      1 bottle of Captain Morgan's Spiced Rum
      Ground coffee
      Prepare brownie mix as per instructions but substitute rum (in equal volume) for water. Add two (2) tablespoons of honey and mix.
      Pour prepared mix into pan and (lightly)sprinkle ground coffee over the top before you throw in oven.
      10@350 and enjoy.
      I "borrowed" this recipe from a group of renegade monks! no lie

    22. 12-24-2003 03:33 PM #97
      Quote, originally posted by inurb &raquo;
      That actually sounds awesome. Does it taste sweet?

      depends on the dressing and how heavy you "shellac" the meat! but, in general, yes it is sweet!

    23. 12-24-2003 04:02 PM #98
      Nepalm Chilli (good heat and sticks to your ribs!)
      Two (2) lbs lean prime ground round
      Eight (8) jalepeno's
      Three (3) cayenne's
      One sprig (ear?) of elephant garlic
      Three (3) assorted bell peppers (usually a yellow, red and orange...just to be festive!)
      One onion
      One (1) six-pack of Guiness (Genius) beer! most important/read below
      Two (2) 12 oz cans of Refried Beans with green chilli's
      One can of Kidney beans (Light or Dark.... no preference)
      Brown meat in pan, drain off grease, dump in crock pot.
      Pour in 0ne (1/2) half bottle/can of Guiness and set to low heat.
      Nurse the remaining beer while you work! cooking can be fun
      Dice up all the veggies and throw them in the pot.
      Add garlic and onion to suite your taste!
      If you do not have a nomex gut then I would recommend de-seeding the hot peppers and maybe even avoiding the cayennes altogether! ( ...even though that would not be sporting!)
      Now that you're done with the cutting, open another beer...you deserve it!
      Give everything a good stir and grab those refried and kidney beans.
      Open both cans of refried beans and the kidneys and add them to the pot. Stir again and cover the pot.
      Keep on low and cook for about 4 hours, stirring once every ~30 min.
      It goes alot faster if you continue to drink more beer...
      Let this sit in the fridge for about three days and I guarentee it will bead up your forehead real good!

      Modified by BadassVW at 4:04 PM 12-24-2003

    24. Banned Taddd's Avatar
      Join Date
      Jan 1st, 2004
      01-01-2004 06:38 PM #99
      Back to recipes.
      Americanized Haggis
      1 lb boneless lamb shoulder or breast, cut into pieces (or ground lamb)
      1/2 lb lamb liver, cut into pieces
      1/2 c water
      1 small onion, coarsely chopped
      1 large egg
      3/4 ts salt
      3/4 ts pepper, black
      1/2 ts sugar
      1/4 ts ginger, ground
      1/8 ts cloves, ground
      1/8 ts nutmeg, ground
      1 c oats, rolled, old fashioned
      Heat oven to 350-F. Grease an 8 1/2 by 4 1/2 inch loaf pan.

      In food processor with chopping blade, process together half of the lamb, the liver, water, onion, egg, salt, pepper, sugar, ginger, cloves, and nutmeg until well combined. Add the remaining half of the lamb and the oats; process until well combined.
      Spoon lamb mixture into the greased pan; pat surface to level. Bake 45 to 55 minutes or until center feels firm when gently pressed. Cool 5 minutes in pan; unmold onto platter; slice and serve.
      Notes: This skinless haggis is planned for American tastes, yet contains many of the ingredients found in the real thing. You can unmold the loaf and serve it in place of the purchased haggis recipes.

    25. Administrator LangsamKafer's Avatar
      Join Date
      Jul 17th, 2001
      2015 Equinox
      01-20-2004 11:12 PM #100
      Conversion Table for Cooking
      From here:
      Quote &raquo;
      U.S. to Metric
      1/5 teaspoon = 1 ml
      1 teaspoon = 5 ml
      1 tablespoon = 15 ml
      1 fluid oz. = 30 ml
      1/5 cup = 50 ml
      1 cup = 240 ml
      2 cups (1 pint) = 470 ml
      4 cups (1 quart) = .95 liter
      4 quarts (1 gal.) = 3.8 liters
      1 oz. = 28 grams
      1 pound = 454 grams
      Metric to U.S.
      1 militers = 1/5 teaspoon
      5 ml = 1 teaspoon
      15 ml = 1 tablespoon
      30 ml = 1 fluid oz.
      100 ml = 3.4 fluid oz.
      240 ml = 1 cup
      1 liter = 34 fluid oz.
      1 liter = 4.2 cups
      1 liter = 2.1 pints
      1 liter = 1.06 quarts
      1 liter = .26 gallon
      1 gram = .035 ounce
      100 grams = 3.5 ounces
      500 grams = 1.10 pounds
      1 kilogram = 2.205 pounds
      1 kilogram = 35 oz.
      Cooking Measurement Equivalents
      16 tablespoons = 1 cup
      12 tablespoons = 3/4 cup
      10 tablespoons + 2 teaspoons = 2/3 cup
      8 tablespoons = 1/2 cup
      6 tablespoons = 3/8 cup
      5 tablespoons + 1 teaspoon = 1/3 cup
      4 tablespoons = 1/4 cup
      2 tablespoons = 1/8 cup
      2 tablespoons + 2 teaspoons = 1/6 cup
      1 tablespoon = 1/16 cup
      2 cups = 1 pint
      2 pints = 1 quart
      3 teaspoons = 1 tablespoon
      48 teaspoons = 1 cup

      Modified by LangsamKafer at 9:17 AM 1-21-2004

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