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If Second Life was real what crime would you be convicted of?


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Driving an unregistered, uninsured vehicle, at excessive speeds, off bridges, into canals. Associating with known arsonists. Firing a weapon within city limits. Building and placing houses without per

We do a lot of things in SL that would break the law in real life. If SL was real, what crimes do you think you would be convicted of? For myself, I'd probably be convicted of breaking and enteri

Littering.     And creating a public nuisance.  

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  • destruction of personal property ("oops....I accidentally changed the texture of the floor/walls/couch/table/boat/fill-in-the-blanks" and "oops, I deleted your house")
  • home invasion (but I was just looking!!)
  • assault with fireballs/missiles/you name it
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1 hour ago, Dillon Levenque said:

I don't know how those were cooked; I suspect overcooking. Fresh favas cooked right are still light green when ready to eat. That stuff looks like hominy, almost.

They are large dried split skinned yellow fava (broad) beans. The smaller variety look completely different. I actually had to look pretty hard to find these. With skin on, I assume they are not yellow. The smaller ones are Brown with skin on, White/Grey cooked without skin.

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10 hours ago, Love Zhaoying said:

They are large dried split skinned yellow fava (broad) beans. The smaller variety look completely different. I actually had to look pretty hard to find these. With skin on, I assume they are not yellow. The smaller ones are Brown with skin on, White/Grey cooked without skin.

Interesting. I had never heard of yellow fava beans, but Googling that phrase did show them. They are quite different from the ones I see in stores here (California, where they are quite popular with our long-established residents of Portuguese ancestry); if I type 'fava beans' on Google I get taken to articles about the ones I'm familiar with: dull green main pods, bright green beans inside. After blanching and chilling, you squeeze the beans to pop them out of their snug outer skin (which is discarded) to reveal the light green and quite flavorful bean you actually eat.

A couple of links, if you're interested:

https://www.google.com/imgres?imgurl=https://toriavey.com/images/2017/03/IMG_8863-Edit-720x960.jpg&imgrefurl=https://toriavey.com/toris-kitchen/fava-beans-how-to-cook-soak-peel-freeze/&h=960&w=720&tbnid=DTtVlEW4iPaU4M:&tbnh=186&tbnw=139&usg=__CTfK-eqC2oIEBNylxn-w3p1vyxs%3D&vet=10ahUKEwj8wZ_pvffYAhXMzFMKHU-nAx0Q_B0IuQEwEw..i&docid=qXzZ8YkQpw9fkM&itg=1&sa=X&ved=0ahUKEwj8wZ_pvffYAhXMzFMKHU-nAx0Q_B0IuQEwEw

https://www.thespruce.com/sauteed-fava-beans-2217303

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5 hours ago, Dillon Levenque said:

Interesting. I had never heard of yellow fava beans, but Googling that phrase did show them. They are quite different from the ones I see in stores here (California, where they are quite popular with our long-established residents of Portuguese ancestry); if I type 'fava beans' on Google I get taken to articles about the ones I'm familiar with: dull green main pods, bright green beans inside. After blanching and chilling, you squeeze the beans to pop them out of their snug outer skin (which is discarded) to reveal the light green and quite flavorful bean you actually eat.

A couple of links, if you're interested:

https://www.google.com/imgres?imgurl=https://toriavey.com/images/2017/03/IMG_8863-Edit-720x960.jpg&imgrefurl=https://toriavey.com/toris-kitchen/fava-beans-how-to-cook-soak-peel-freeze/&h=960&w=720&tbnid=DTtVlEW4iPaU4M:&tbnh=186&tbnw=139&usg=__CTfK-eqC2oIEBNylxn-w3p1vyxs%3D&vet=10ahUKEwj8wZ_pvffYAhXMzFMKHU-nAx0Q_B0IuQEwEw..i&docid=qXzZ8YkQpw9fkM&itg=1&sa=X&ved=0ahUKEwj8wZ_pvffYAhXMzFMKHU-nAx0Q_B0IuQEwEw

https://www.thespruce.com/sauteed-fava-beans-2217303

Thanks, but I’m roasting them. You’re a Google expert so I will let you find the recipes yourself. As stated, I already have the other type of fava bean also.

P.S. I didn’t go to any of the links you provided.

*edit* Oops made Ful Mudammas also.

Edited by Love Zhaoying
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9 hours ago, Dillon Levenque said:

Interesting. I had never heard of yellow fava beans, but Googling that phrase did show them. They are quite different from the ones I see in stores here (California, where they are quite popular with our long-established residents of Portuguese ancestry); if I type 'fava beans' on Google I get taken to articles about the ones I'm familiar with: dull green main pods, bright green beans inside. After blanching and chilling, you squeeze the beans to pop them out of their snug outer skin (which is discarded) to reveal the light green and quite flavorful bean you actually eat.

A couple of links, if you're interested:

https://www.google.com/imgres?imgurl=https://toriavey.com/images/2017/03/IMG_8863-Edit-720x960.jpg&imgrefurl=https://toriavey.com/toris-kitchen/fava-beans-how-to-cook-soak-peel-freeze/&h=960&w=720&tbnid=DTtVlEW4iPaU4M:&tbnh=186&tbnw=139&usg=__CTfK-eqC2oIEBNylxn-w3p1vyxs%3D&vet=10ahUKEwj8wZ_pvffYAhXMzFMKHU-nAx0Q_B0IuQEwEw..i&docid=qXzZ8YkQpw9fkM&itg=1&sa=X&ved=0ahUKEwj8wZ_pvffYAhXMzFMKHU-nAx0Q_B0IuQEwEw

https://www.thespruce.com/sauteed-fava-beans-2217303

They look a lot like lima beans, which I grew up eating and love.   I might have to find some of these and give them a try.

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2 hours ago, LittleMe Jewell said:

They look a lot like lima beans, which I grew up eating and love.   I might have to find some of these and give them a try.

They do look similar to lima beans, with a slightly different shape and a brighter green color. The taste is not very lima-like, though. I prefer favas, but I almost use them as an addition to a sauté or a quick sauce; lima beans have always been served to me as a vegetable side. Well boiled, I might add. That could have a lot to do with why I wasn't impressed with the flavor.

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1 hour ago, Dillon Levenque said:

They do look similar to lima beans, with a slightly different shape and a brighter green color. The taste is not very lima-like, though. I prefer favas, but I almost use them as an addition to a sauté or a quick sauce; lima beans have always been served to me as a vegetable side. Well boiled, I might add. That could have a lot to do with why I wasn't impressed with the flavor.

Lima beans are best slightly steamed, so they don't get mushy, and then a bit of butter, garlic, and pepper added.  Or skip the butter and toss in some sliced fresno peppers to add a bit of spice.

Mushy lima beans reminds me of my youth when someone tried to serve me asparagus out a can, which was also way overcooked.  I hated asparagus until someone convinced me to try it freshly steamed, but not so much that it got mushy.

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6 hours ago, LittleMe Jewell said:

Lima beans are best slightly steamed, so they don't get mushy, and then a bit of butter, garlic, and pepper added.  Or skip the butter and toss in some sliced fresno peppers to add a bit of spice.

Mushy lima beans reminds me of my youth when someone tried to serve me asparagus out a can, which was also way overcooked.  I hated asparagus until someone convinced me to try it freshly steamed, but not so much that it got mushy.

I'm glad I added that 'preparation' caveat, then. I figured that was probably the issue. As for asparagus....we're almost there! By late February the farms in the Imperial Valley will be producing (and they're not half bad); by March the San Juaquin Delta will be going strong and we'll have the finest asparagus this state produces. In the midst of this I'll get the local crop from some farms in the north end of the Salinas Valley. Once upon a time I was introduced to asparagus  by the canned version, just as you were. Then I learned. I do steam it now and then but normally just cut it up and blanch it, just long enough to get that bright green color. Drain, toss in a dish with a pat of butter or two and we're good to go. Lacks elegance but still doesn't lack flavor.

Thank you for reminding me that Asparagus Season is almost here. From start to finish every important meal (including Sunday Dinner if we don't have anything else to get cleaned up for) will have asparagus as the vegetable side. Once the good stuff is done I stop and wait for next year's crop.

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10 minutes ago, Dillon Levenque said:

Thank you for reminding me that Asparagus Season is almost here. From start to finish every important meal (including Sunday Dinner if we don't have anything else to get cleaned up for) will have asparagus as the vegetable side. Once the good stuff is done I stop and wait for next year's crop.

When asparagus in in season, we will often buy lots of it and then cook it, chill it and just keep it in the fridge for snacking on.  We will often cook up a week's worth every weekend. 

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  • 3 weeks later...
  • assault ...and battery
  • indecent exposure (or decent in some cases)
  • driving/flying/sailing without a license
  • destruction of property (why do they make it so easy to delete ...houses...ugh)
  • lewd acts in public
  • unnatural sex (the horns and the red skin may have been the first clue but i may have overlooked them in my rush to um...get pixelated)
  • teaching without a license
  • child endangerment (i let a small one try out hang gliding.  seemed ok at the time but they should have had a helmet)
  • kidnapping, rape, confinement  ...um...list is too long. darn RP sims.  always making you do things you DON'T want to do (<.<  >,>)
  • telling jokes while not being funny  (VERY guilty)
  • wearing mismatched clothes while out in public (WHAT do you mean that orange tshirts don't go with green cargo pants)
  • MANY fashion crimes. oh god, the horror
  • attempting to SEXT (in IM) and failing miserably lol  (may be a crime against some womans need to get off)

oh wow, this list is long. i need to stop now.  My latest victim is trying to chew throw her ropes again. bye!

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