My Introduction :P

[Gabby]

Hey MC-Market!

My name is ItsGabbyyy, or you can just call me Gabby. I'm new around here - also considered 'quite' new on Minecraft itself (have played for around a year). I currently own a network (under development) - EliteKraft Network, nothing too big actually. Hoping to get big though. I'm only an average 14 year old girl, who enjoys playing video games and messing with tech in free time. I'm currently into Computer Engineering or Computer Science and would like to major in that section in the future. I love making new friends all around the world and I hope I can get along with everyone - or most people in the community.

If you'd like to know more you can just casually PM me on here; also feel free to add my

XBOX gamertag/Steam: gabbyns13 (this was my old in game name)

See you guys around!

 

[Gabby]

Thank you Strike and everyone else!

~For the ones who posts below

 

[Jake]

Welcome to McM. You'll get used to all the retards here, dw. We're all just a big family. Par Doge he's just my pet dog c:
Anyway, best of luck here.

 

[thebaum64]

Welcome

 

[Stephen]

Welcome!

 

[MaxLeon]

Welcome

 

[Renovix]

Hey MC-Market!

My name is ItsGabbyyy, or you can just call me Gabby. I'm new around here - also considered 'quite' new on Minecraft itself (have played for around a year). I currently own a network (under development) - EliteKraft Network, nothing too big actually. Hoping to get big though. I'm only an average 14 year old girl, who enjoys playing video games and messing with tech in free time. I'm currently into Computer Engineering or Computer Science and would like to major in that section in the future. I love making new friends all around the world and I hope I can get along with everyone - or most people in the community.

If you'd like to know more you can just casually PM me on here; also feel free to add my

XBOX gamertag/Steam: gabbyns13 (this was my old in game name)

See you guys around!

Welcome to MCM!

 

[Brash]

Welcome. Here are some grilling tips.

1. Time to Marinate

Aside from helping your food taste better, acidic marinades actually protect against heterocyclic amines (HCAs), carcinogens that are most often caused by cooking poultry, red meat or fish over an open flame. Using vinegar, citrus juice, or even beer as a base, let your meat soak for at least a few hours before throwing it on the grill.


2. Temp Job

It’s pretty stunning, but some people toss cold meat on a cold grill and then fire it up, none the wiser. By letting your steak-maker heat up for about 20 minutes, you’re allowing both the grill and the surrounding metal to come up to an even temperature, which leads to more efficient, controlled and safe cooking.


3. Strike Oil

You cook with oil when you’re making something on your stove, so why would outside be any different? Often times, leaner cuts of protein, like fish, tend to stick to the grates of your grill. Defend against it by using a pair of tongs to rub a paper towel soaked in cooking oil over the grates. An alternative method is to brush your food with olive oil and season it with sea salt before it goes on the grill.


4. Breathing Room

While there are a multitude of effective ways to direct your heat for cooking, full blast isn’t one of them. Whether it’s leaving one gas burner off or simply positioning your coals to one side, always make sure there’s at least one small area that is not over direct heat and that’s not crammed with food. This allows you to move your food around accordingly to ensure nothing gets burned — and gives you a “safe zone” to move food for slower cooking or to rescue the perfect piece of meat from a nasty flare-up.


5. Hands Off

Once you put food on the grill, do your best not to touch it. If timed correctly, meats — especially burgers, steaks and chops — are meant to be flipped just once. After placing something on the grill, let it sit for a few minutes to get a good sear. Once it’s been cooking for a bit, use your tongs to test and see it if pulls away from the grates. Assuming you oiled it, the meat will either stick or “release” when it’s cooked long enough. If there’s any resistance, it needs to be left alone a few moments longer.

 

[Jake]

Welcome. Here are some grilling tips.

1. Time to Marinate

Aside from helping your food taste better, acidic marinades actually protect against heterocyclic amines (HCAs), carcinogens that are most often caused by cooking poultry, red meat or fish over an open flame. Using vinegar, citrus juice, or even beer as a base, let your meat soak for at least a few hours before throwing it on the grill.


2. Temp Job

It’s pretty stunning, but some people toss cold meat on a cold grill and then fire it up, none the wiser. By letting your steak-maker heat up for about 20 minutes, you’re allowing both the grill and the surrounding metal to come up to an even temperature, which leads to more efficient, controlled and safe cooking.


3. Strike Oil

You cook with oil when you’re making something on your stove, so why would outside be any different? Often times, leaner cuts of protein, like fish, tend to stick to the grates of your grill. Defend against it by using a pair of tongs to rub a paper towel soaked in cooking oil over the grates. An alternative method is to brush your food with olive oil and season it with sea salt before it goes on the grill.


4. Breathing Room

While there are a multitude of effective ways to direct your heat for cooking, full blast isn’t one of them. Whether it’s leaving one gas burner off or simply positioning your coals to one side, always make sure there’s at least one small area that is not over direct heat and that’s not crammed with food. This allows you to move your food around accordingly to ensure nothing gets burned — and gives you a “safe zone” to move food for slower cooking or to rescue the perfect piece of meat from a nasty flare-up.


5. Hands Off

Once you put food on the grill, do your best not to touch it. If timed correctly, meats — especially burgers, steaks and chops — are meant to be flipped just once. After placing something on the grill, let it sit for a few minutes to get a good sear. Once it’s been cooking for a bit, use your tongs to test and see it if pulls away from the grates. Assuming you oiled it, the meat will either stick or “release” when it’s cooked long enough. If there’s any resistance, it needs to be left alone a few moments longer.

ShittyAdvice, your advice sure is the shittiest. Thank you for gracing us with such enlightenments

 

[Vaiz]

 

[Kenofox]

Hello.