Macklemore 04-03-2014 22:00:12 Capodecina Governing
Pearson 04-03-2014 21:58:13 Bruglione Governing
Alexander 04-03-2014 21:56:36 Bruglione Governing


dieeee uselessss

dude just fuck off you righelli are shit without your bloods you need 3 fams to get down liggio? this version sucks cause there are fams only to make presence i really dont know why they play this game they are blind they dont see any opportunity...im sad for that..not to be shooting by righelli

You know nothing, NOTHING I SAY!

0
i guess you died by our hands :)
liggio shot us (righelli), we and our bloods took 'em down, now they got up again thinking that we wouldn't do nothing??? are you rly that dumb???

FFS they are out off bullets wtf are you waiting for? damn parasits...jesus

Yeah, with Vogue +, Marraz, and Karadeniz sitting by while decent oppurtunities pass them.. i dont blame Righ, Lusa and luch for going for the gold. Im ready for the next version.

fucking cowards fams...stay dont do nothing and die like the other.. traffic krays psycho marazzino vogue governing capitalis messina...bunch of shit

They have a chance to win, so why should they not take it? Every other fam would of cors take the Gold when it basicly is beeing put nicely into your lap :D

Risotto Recipe with Parmesan Cheese
This simple risotto recipe is made with butter and parmesan cheese. A classic Italian rice dish, risotto is traditionally prepared with a variety of starchy, short-grained rice called arborio rice.

The procedure for making it involves stirring hot stock into the uncooked rice a ladleful at a time and cooking slowly as the stock is absorbed. This technique, known as the "risotto method," releases the arborio's starches, making a creamy, velvety dish.

For an illustrated demo of the risotto method, here's a step-by-step tutorial on how to make risotto.

Also see: Butternut Squash Risotto
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Ingredients:

1½ cups arborio rice
1 qt chicken stock
½ cup white wine
1 medium shallot or ½ small onion, chopped (about ½ cup)
3 Tbsp unsalted butter
1 Tbsp vegetable oil
¼ cup grated Parmesan cheese
1 Tbsp chopped Italian parsley
Kosher salt, to taste

Preparation:

Heat the stock to a simmer in a medium saucepan, then lower the heat so that the stock just stays hot.

In a large, heavy-bottomed saucepan, heat the oil and 1 Tbsp of the butter over medium heat. When the butter has melted, add the chopped shallot or onion. Sauté for 2-3 minutes or until it is slightly translucent.

Add the rice to the pot and stir it briskly with a wooden spoon so that the grains are coated with the oil and melted butter. Sauté for another minute or so, until there is a slightly nutty aroma. But don't let the rice turn brown.

Add the wine and cook while stirring, until the liquid is fully absorbed.

Add a ladle of hot chicken stock to the rice and stir until the liquid is fully absorbed. When the rice appears almost dry, add another ladle of stock and repeat the process.

Note: It's important to stir constantly, especially while the hot stock gets absorbed, to prevent scorching, and add the next ladle as soon as the rice is almost dry.

Continue adding ladles of hot stock and stirring the rice while the liquid is absorbed. As it cooks, you'll see that the rice will take on a creamy consistency as it begins to release its natural starches.

Continue adding stock, a ladle at a time, for 20-30 minutes or until the grains are tender but still firm to the bite, without being crunchy. If you run out of stock and the risotto still isn't done, you can finish the cooking using hot water. Just add the water as you did with the stock, a ladle at a time, stirring while it's absorbed.

Stir in the remaining 2 Tbsp butter, the parmesan cheese and the parsley, and season to taste with Kosher salt.

Risotto turns glutinous if held for too long, you should serve it right away. A properly cooked risotto should form a soft, creamy mound on a dinner plate. It shouldn't run across the plate, nor should it be stiff or gluey.

Those 3 try to end this version...thx 2 shitty planning from fams like traffi (aka don't shoot us) and rest of the cowards...next time hit BIG instead of "maybe I hit few and then I quit..I might stay a live?"....and turks...try oh please try something organized next time?

Let the game begin? oh oh oh wait i ment end... :P insane game, crazy people... Ain`t the world a great place to be?

lol very cool

cowards...

/clap

ok