OMG, Tomo, if you touch me there I’ll… Oh! Oh!
In other news, Misao likes curry.
I have nothing to talk about. >.< Someone come up with a topic.
“# GreenDrag Says:
April 30th, 2009 at 12:57 pm edit
topic?
cake, maybe?
GOTIT! List all cakes you know of…(bonus points if recipe included)”
You heard the man! This thread is now about delicious cake! Post delicious cakes!
720p: Stop! It’s sexy time
480p: Delicious cake!
really waiting or this ep! XD thanks for the release! takatsuki is really hot!
woah, you actually subbed this first (did everyone else drop it? :P) thanks very much! 🙂
topic?
cake, maybe?
GOTIT! List all cakes you know of…(bonus points if recipe included)
The topic you’re on already is fine ny me…
And make that “by”.
What happend to the op and ed , are you going to use ordered chapters or just cut it out ? If ordered then where can i get files for op and ed .?
Oh nevermind , didn’t saw that they were with episode 1 as i;m still downloading it 😀
Been checking the usual places a lot of the last few days for this! thank you so much!
Thanks for the release.
Thank you! iv been waiting ; ; would i be asking too much if u guys would consider subing Spice and Wolf 2 OVA? iv always like this series.
NO. We do not know what we will do in the summer, but we will NOT do Spice and Wolf II or Spice and Wolf in ANY form.
THE CAEK IS A LIE?
😀
Horo compels me to say that’s a shame, but I’ll just get it elsewhere then. That aside, Thanks for the new Asura ep! Will watch when I get home from evil work.
Is it just me or do both Takatsuki and Misao look hotter and hotter as the episodes go?
Anyways, for the topic…. Let’s talk about lolis.
lol seems i’m late with the topic. nevermind it
well thxs for the info on SP II OVA but saying the word “NO” is abit upsetting, could of just said “we will not being subbing SPII OVA”
Forget cake.
Melonpan:
Bread: Topping:
1 Packet Yeast 1 1/4 c. Flour
1/4 c. Water 1 pinch baking powder
1/4 tsp. Sugar 2/3 c. butter
—– 12 tbs. sugar
1 3/4 c. flour 1 egg
1/2 tbs salt 1/2 lemon peel (finely grated)
1 tbs + 1 1/4 tsp sugar
3 tbs butter
7/8 c. water
1. Heat 1/4 c. water to around 100 degrees F. Stir in yeast and 1/4 tsp sugar and let stand 10 minutes.
2. Combine remaining bread ingredients in a bowl and add the yeast mixture.
3. Knead dough for 15-20 minutes
4. Grease bowl and return dough, flipping once. Cover and let stand in warm location for 2 hours.
5. Knead dough lightly for 10 minutes. Pinch off walnut sized pieces and make into balls. Let rise for 15 minutes.
6. Mix topping ingredients together (melt butter first)
7. Coat rolls with topping and score top with a knife. Sprinkle with sugar if desired.
8. Bake at 350 degrees for 12-15 minutes.
Comment box didn’t feel like keeping my non breaking spaces I guess.
Here’s the ingredients in vertical fashion:
Bread:
1 Packet Yeast 1
1/4 c. Water
1/4 tsp. Sugar
—–
1 3/4 c. flour
1/2 tbs salt
1 tbs + 1 1/4 tsp sugar
3 tbs butter
7/8 c. water
Topping:
1/4 c. Flour
1 pinch baking powder
2/3 c. butter
12 tbs. sugar
1 egg
1/2 lemon peel (finely grated)
Slow and steady wins the race.
Waiting for the SD hehehe
Just wondering
did the 480p created like the 720p with separated OP and ED?
But thank you
Waiting waiting
Aaa…
I have some Cake here
black forest with some peanut in it and a lot of chocolate
want some?
MOAR CAKE!!!111!!! But seriously, this cake is to die for. I’ve had it, and have been a fan ever since:
GHIRARDELLI CHOCOLATE CHEESECAKE
Ingredients:
6 oz chocolate cookies, crushed
4 tablespoons butter, melted
3 lb. Cream cheese, softened
1 ½ cups sugar
3 tablespoons & 1 ½ teaspoons coffee – flavored liqueur
1 tablespoon pure vanilla extract
5 large eggs & 1 egg yolk
16 oz. Ghirardelli semi-sweet chocolate bar, divided (9 oz chopped, 4oz. Chopped, 3 oz shaved)
4 oz. Heavy whipping cream
Directions:
1. Preheat over to 200 degrees F. Butter sides of 8″x 4″ springform pan. Dust sides of pan with 2 tablespoons crushed cookies. Combine remaining chocolate cookie crumbs with remaining butter and press into bottom of pan.
2. Beat cream cheese on low speed. Add sugar, 3 tablespoons coffee flavored liqueur and vanilla, beat on low speed until well combined.
3. Melt 9 oz. Of chopped Ghirardelli chocolate in the top of a double boiler, stirring frequently. Add melted chocolate to cream cheese mixture; beat on low speed until well combined.
4. Add eggs and egg yolk, one at a time, beating on low speed until just combined.
5. Pour batter into springform pan. Bake for 8 hours. Cool to room temperature.
6. Prepare ganache topping: Bring cream to a boil. Pour over 4oz.of chopped Ghirardelli chocolate. Add 1 ½ teaspoons coffee flavored liqueur. Let stand for 5 minutes, and whisk until smooth.
7. Set cheesecake on a wire rack over a rimmed sheet pan. Pour warm ganache over cheesecake. Refrigerate at least 4 hours.
8. Use vegetable peeler to remove shavings from remaining 3 oz. of Ghirardelli chocolate bar. Garnish Cheesecake with chocolate shavings. Yield: 16 servings.
[…] Chihiro […]
i wonder who tied up that cute girl in this episode, and why =]
<3 Kanade
I’ll see your Chocolate Cheesecake and raise you a Red Velvet.
Red Velvet Cake:
Cake:
2 1/2 c. sifted cake flour
1/2 tsp salt
2 tbsp dutch processed cocoa powder
1/2 c. unsalted butter (softened)
1 1/2 c. sugar
2 large eggs
1 tsp vanilla extract
1 c. buttermilk
2 tbsp red food color
1 tsp white vinegar
1 tsp baking soda
Frosting:
1 1/2 c heavy cream
8 oz. cream cheese
8 oz. mascarpone cheese
3/4 tsp. vanilla extract
1 c sifted confectioners’ sugar
1. Preheat oven to 350 degrees and place rack in center of oven.
2. grease 2 9″ round cake pans and line bottoms with parchment
3. sift together flour salt and cocoa powder
4. beat butter until soft. Add sugar and continue beating until light and fluffy.
5. Add eggs to butter mixture one at a time, beat well after each.
6. Add vanilla extract to butter mixture, scrape down sides of bowl, beat.
7. mix buttermilk with food coloring.
8. Mixing constantly at low speed, alternatingly add flour mixture and buttermilk to butter mixture(about a third of each at a time, start with flour)
9. combine baking soda and vinegar in another bowl (this is the 2nd grade science fair volcano reaction, so be careful not to make a mess). Let mixture fizz a bit and quickly fold into cake batter.
10. Quickly divide the batter evenly between the two pans and smooth the top of the batter with a spatula or spoon. Bake for 25-30 min or until toothpick test is clean.
11. Cool cakes in pans on wire rack for 10 min, then place rack on top of pans and invert to remove cakes. Allow cakes to completely cool. Then wrap in plastic and place layers in freezer for at least an hour.
12. Combine Mascarpone cheese and cream cheese until smooth with mixer. Add vanilla and confectioners’ sugar and mix until smooth again. Transfer mixture to larger mixing bowl.
13. Whip heavy cream in another bowl until peaks form. Fold some of the whipped cream into the cheese mixture to lighten it. Then fold in the rest of the whipped cream (half at a time).
14. Cut each cake layer in half with serrated knife. Assemble cake, alternating between cake and frosting layers (start with cake layer). Frost sides and top. Garnish with flaked coconut.
Thanks for the release!
PANCAKES?
Thank you for the fast release =-]
thanx so much for the episode and if your gonna have cake and chocolate then it has to be….
Death By Chocolate (the only way to go really lol)
Ingredients
8 oz (225 g) dark semisweet chocolate (40-50% cocoa)
2/3 cup (140 g) butter
1 cup (210 g) sugar
4 eggs
4 heaped tablespoons (1 dl) all-purpose flour
4 tablespoons unsweetened cocoa powder
1½ teaspoon baking powder or 1 teaspoon baking soda
1 teaspoon vanilla extract
4 tablespoons sour cream
Ingredients for frosting
2/3 cup (1.6 dl) heavy cream or whipping cream
9 oz (260 g) semisweet chocolate (40-50% cocoa)
Method
Preheat oven to 350 deg F (Gas mark 4 or 180 deg C).
Line a circular 10 inch (25 cm) cake tin (3 inches tall) with grease proof or other non-stick paper and grease the tin. (Please note that the cake will rise to 3 inches and collapse somewhat when cooled. If your cake tin is less than 10 inches wide and 3 inches tall we recommend that you use two cake tins.)
Break the chocolate into small pieces and melt it with butter over hot water.
Beat the eggs with sugar, mix with flour, cocoa powder, baking powder and vanilla extract.
Slowly fold in the melted butter and chocolate and the sour cream.
Bake at 350 degrees until a wooden pick inserted in center comes out clean, approximately 40 to 50 minutes (if using 2 cake tins 20-30 minutes may be sufficient).
Cool the cake completely. When it has obtained room temperature place it in the refrigerator for at least 30 minutes before removing the cake from the tin (the cake is sticky and difficult to cut when it is warm!) Remove the crusted surface on the top of the cake, and cut in half, horizontally.
Frosting
Heat 2/3 cup (1.6 dl) of heavy cream or whipping cream in a sauce pan.
Remove from heat, add 9 oz (260 g) of finely chopped dark semisweet chocolate, stir until smooth, and let it cool until in thickens.
Use one 1/3 of the frosting between the two layers, 1/3 on top, and the rest around the cake. Put the cake into the fridge for one hour or more to harden the frosting.
This cake should have room temperature when served.
PINEAPPLE UPSIDE – DOWN CAKE
2 tablespoons butter, melted
1 cup brown sugar
1/2 cup chopped nuts (optional)
8 maraschino cherries
1 (16 oz.) can pineapple slices
1/2 teaspoon ginger
Heat butter, sugar, nuts, and ginger until a paste is formed. Place pineapple slices in 9 x 13 inch pan on top of brown sugar mixture; put cherry inside each of the pineapple centers. Set aside.
CAKE:
1/4 cup butter
1 cup sugar
2 eggs, separated
1 1/2 cup flour, sifted
2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon desired flavoring: lemon, almond, orange, pineapple
1/2 cup milk
Cream butter with sugar. Add 2 egg yolks, beaten. Sift flour, baking powder, and salt together. Add alternately with milk to the sugar- butter mixture.
Beat egg whites until stiff (but not dry) and fold into batter gently. Pour over pineapple-brown sugar icing.
Bake at 350°F for 45 minutes or until done.
Chiffon cake
2 1/4 cups sifted cake flour, sift before measuring
1 teaspoon salt
1 tablespoon baking powder
1 cup plus 2 tablespoons sugar
1/2 cup vegetable oil
5 egg yolks
3/4 cup cold water
2 teaspoons vanilla
2 teaspoons grated lemon rind
5 egg whites
1/2 teaspoon cream of tartar
6 tablespoons sugar
Have all ingredients at room temperature.
Into a mixing bowl, sift together the sifted flour, salt, baking powder, and the 1 cup plus 2 tablespoons granulated sugar.
Add the oil, egg yolks, water, vanilla, and lemon peel to dry ingredients; beat with spoon until batter is smooth.
In a large mixing bowl, beet the eeg whites and cream of tartar until egg whites are glossy and stand in soft peaks with beaters are lilfted. Add the 6 tablespoons of sugar gradually, beating until all sugar is used and peaks are stiff when beaters are lifted.
Pour the batter, a little at a time, over the beaten egg whites and sugar. Gently fold in with a rubber spatula or spoon. Continue until all of the batter has been added, blending well. Batter should be smooth.
Pour batter into an ungreased 10-inch tube pan. Bake cake at 325° for 55 minutes. Increase heat to 350° and continue to bake 10 to 15 minutes longer.
The cake can be baked in a 13x9x2-inch pan at 350° for 50 to 55 minutes.
Remove cake from oven. Invert pan and let cool for about an hour.
will there be a Xvid or SD version? Or is it all going to be MKV?
BUT HERE’S MY CAKE! CHOCOLATE CHIP MINT CAKE!
1 cup Mint-Chocolate Chips — Nestles
1 1/4 cups ;water — divided
2 1/4 cups Flour — Unbleached
1 teaspoon Salt
1 teaspoon Baking Soda
1/2 teaspoon Baking Powder
1 1/2 cups Brown Sugar — Firmly Packed
1/2 cup Butter — Softened
3 Eggs — Large
—–CHOCOLATE MINT FROSTING—–
1/2 cup Mint-Chocolate Chips — Nestles
1/4 cup Butter
1 teaspoon Vanilla Extract
1/4 teaspoon Salt
3 cups Confectioners’ Sugar
6 tablespoons Milk
—–GARNISHES—–
Chocolate Leaves
Chocolate Curls
Chocolate Gratings
CAKE: Preheat oven to 375 degrees F. In a small saucepan, combine mint-chocolate chips and 1/4 cup of water. Cook over medium heat, stirring constantly, until chips are melted and mixture is smooth. Cool 10 minutes.
In medium bowl, combine flour, salt, baking soda, and baking powder; set aside. In a large bowl, combine brown sugar and butter; beat until creamy.
Add eggs, 1 at a time, beating well after each addition. Blend in chocolate mixture. Gradually beat in flour mixture alternately with remaining 1 cup of water.
Pour into 2 greased and floured 9-inch round baking pans.
Bake at 375 degrees F. for 25 to 30 minutes, or until cakes test done. Cool completely on wire racks. Fill and frost with Chocolate Mint Frosting. Garnish as desired.
CHOCOLATE-MINT FROSTING: Combine over hot (not boiling) water, the mint-chocolate chips and butter. Stir until chips are melted and mixture is smooth. Stir in vanilla extract and salt. Transfer to a large bowl. Gradually beat in the confectioners’ sugar alternately with milk; beat until smooth. (if necessary add more milk until desired consistency is reached.)
GARNISHES: Use chocolate curls and grated chocolate on top of the cake. Form a ring of grated chocolate pieces around the outside edge and use the curls in the center.
To make chocolate leaves, select several small leaves, wash and dry them and paint one side of them with melted chocolate. Chill until firm and peel the leaf off the chilled chocolate. Use as garnish.
McDonald’s hotcakes!
Ingredients/Instruction:
Get box.
Open box.
Put stuff from box in microwave.
Eat.
Beer Cake.
Don’t let the beer deter you, this is a fabulous cake recipe that will be a success!
Ingredients
2/3 C. butter
2 eggs
3 C. all-purpose flour
1 tsp. salt
3/4 C. buttermilk
8 oz. cherries, pitted and halved
2 C. white sugar
2 1 oz. squares unsweetened chocolate, melted
2 tsp. baking soda
1 C. beer
1/4 C. cherry juice
1 C. chopped walnuts
2/3 C. butter
1 egg
4 1 oz. squares unsweetened chocolate, melted
4 C. sifted confectioners’ sugar
3 Tbs. milk
Directions
Preheat oven to 350 degrees. Grease and flour a 9×13 inch pan. Sift flour, baking soda and salt. Set aside. In a large bowl, cream 2/3 C. butter and white sugar until light and fluffy. Add 2 eggs and 2 squares melted chocolate. Add flour mixture alternately with beer, buttermilk and cherry juice. Mix until smooth, then fold in cherries and chopped nuts. Pour batter into a 9×13 inch pan. Bake at 350 degrees for 45-60 minutes, or until a toothpick inserted into the center of cake comes out clean.
To make frosting, in a large bowl, combine 2/3 C. butter, 1 egg, 4 squares melted chocolate, confectioners sugar and milk. Beat until smooth. Spread on top of cooled cake.
Yield: 24 servings
Yellowcake! Mmmm, tasty!
personally i like black forest cake, dont feel like writing recipe as i’ve had a long day… any ways thanks for the episode.
when’s the avi coming out? I’ve downloaded both mkv’s and they keep making VLC close on me
> VLC
There’s your problem. Download Media Player Classic.
When you say “Cake” the first thing that came to me was that scene in Kanokon…..
“Here Kouta…. Cacke…..Hips….. Tail…..” O.O
LMAO XDD
so no SD for this post?
thanks for awesome hd releases!
thanks guy great work oo here’s my cake
BETTER THAN SEX CAKE
1 box yellow cake mix
1 box French vanilla pudding (can be instant)
1/2 c. oil
1/2 c. water (some recipes call for milk instead)
4 eggs
1 (8 oz.) carton commercial sour cream
1 (6 oz.) bag sweet chocolate chips
1 c. chopped pecans
1 bar (or 1/2 box) German chocolate, grated
1 c. coconut, toasted
Add each ingredient in the order above, blend thoroughly between each. Pour into a greased, floured tube pan and bake at 350 degrees for 50 to 55 minutes or until done.
ICING FOR B-T-S CAKE
1 (8 oz.) pkg. cream cheese, at room temperature
1 box confectioners’ sugar
1 tsp. vanilla
Nuts and coconut
Cream cheese and sugar until smooth. Add vanilla, nuts and coconut.
BETTER THAN SEX CAKE 2
1 1/2 c. sugar
9 oz. frozen whipped topping
1 box vanilla pudding
1 box butter cake mix
1 sm. size can crushed pineapple
Mix cake and bake by package directions in two 9-inch cake pans. Allow to cool. Cook sugar and pineapple together on low heat for 5 to 10 minutes. When cake cools, stick hole in the cake and pour cooled pineapple and sugar mixture over cake.
Add vanilla pudding, mixed by package directions, between layers and to top within 1 inch of edge. Ice sides and top edge with cake with whipped topping, and refrigerate until ready to use.
dunno why people still have trouble with vlc ive not had any trouble since i got the newer version, then again i tend rto watch h264 files using another player so maybe thats why.
just download CCCP, both media player classic and zoom player works perfectly fine and it is recommended by fan-subbers! =3=
>># Soichiro Says:
May 1st, 2009 at 1:36 am
> VLC
There’s your problem. Download Media Player Classic.
———————————————————————————
i used media player classic to ply the file but oni got sound… no graphic come out leh…
GOM also cant ply… VLC still can.. but oni part of it……
http://www.cccp-project.net/
http://www.cccp-project.net/
http://www.cccp-project.net/
http://www.cccp-project.net/
http://www.cccp-project.net/
http://www.cccp-project.net/
http://www.cccp-project.net/
http://www.cccp-project.net/
http://www.cccp-project.net/
hehe GOTIT!! it’s like GO TIT!!
OMGWTFBBQ!!! WHY DON’T IT WORKZ ON VLC!!! I REFUSE TO USE SUPERIOR SOFTWARE SUCH AS MPC!!!
@Shizomou use the Zoom player that comes with the cccp if it doesn’t work on VLC… but for me … I played it on Anole media player, because the vlc won’t play it wholly… it also works with the Zoom player and the windows classic that comes with the cccp
I’m sorry i don’t check the comments that often but what should i replace vlc with ?
Why not take a break from waiting for anime to come out
and play some MyBrutes at
http://biggiebrute.mybrute.com
Create a character and watch it battle to the death