InvidiaRed

TBH, I’m a bit skeptical to the claims in the video – feels like something I’d see in a game/film trailer.  However, assuming these claims are true, it would be revolutionary (undecided if it’s good or bad).  It’d either fuel mad scientists dreams or relieve woman of the perils of pregnancy/childbirth.  Imagine if it could handle later-stage embryos; transplantation in lieu of abortions.  Or, if you raise ‘em brain dead, you could clone yourself; or cannibalize it for spare parts.  Oh, the possibilities… both in real life and for stories

Oh @Desiderius PriceI so adore you sometimes.

Yeah, I’m heavily skeptical but I also know people also didn’t think the internet wasn’t going to be a thing. Yet, here we are lol.

The first step of creation is by making the world accept the concept.

All of that sounds amazing so now I want duck too 😭

@BronxWenchMight I ask for the details of the recipe?

Thinking about it for Christmas

Sure!

For the glaze, I use 12 ounces of fresh cranberries, 1 teaspoon of orange extract, 2 mandarin oranges, peeled and chopped roughly (save the peels), 1 cup of water, and 1 cup of sugar (although if you don’t want it too sweet, you can use ½ cup of sugar). Bring the water and sugar to a boil in a medium saucepan, then add the cranberries, orange extract, and chopped mandarins. Reduce the heat so you get a gentle boil, and simmer for 10-15 minutes until the cranberries have burst open, and the liquid has reduced most of the way.

For the duck, preheat the oven to 350°F. Put the duck on a rack (really important) in a roasting pan, and put a few pieces of the mandarin peel in the cavity. Brush some of the glaze over the duck.  Roast for 45 minutes, painting the duck with glaze every 15 minutes. Take the pan out of the oven and prick the skin all over, so the fat will release and drain off. Put the duck back in the oven and roast for another hour and 15 minutes, painting the duck with more glaze every 15 minutes. I check for doneness with a meat thermometer. For duck, I check the thickest part of the breast, and it should reach 175°F. If the duck isn’t done, keep glazing every 15 minutes and checking the temperature until you reach 175°F.

The rest of the glaze makes a nice sauce for the cooked duck when you serve it. 

@BronxWenchwhom did you sacrifice and where?

*tries to look casual and innocent* 

It really wasn’t that big a deal. That man should not have tried to take the turkey I coveted, the one with the extra plump breast and drumsticks a Rockette would envy. I’m sure the crows in the parking lot at Stew’s appreciated the treat, though...

*Tries* Being the keyword =p

I’m merely admiring. The best I could find was a ten pounder. That suspiciously seems to be rather water heavy.

I mean there’s a point where uncanny valley kicks in turning artificial beauty into a horrendous ugliness. The proportions just a tad off turning it in grotesqueire

And the mirrors crack themselves?

Mirror Suicide!