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I always prefer bugs with a nice exhaust fumes aftertaste ... mmhhh

That was good, PR, but now it's time for MY staple. I do this several times a week!

3,000 Year-Old Fava Beans
-1 can fava beans
-1 large clove garlic
-1 tsp. salt
-1/4 cup olive oil
-1/3 cup minced parsley
-1/3 cup diced tomatoes
-1/2 cup lemon juice
-1/4 cup diced onion

Boil the fava beans on high heat for about 5-6 minutes. Remove from heat. Drain fava beans, but leave a little bit of juice remaining. Using a mortar and pestle, mash the clove of garlic with the salt until it is a mushy consistency. Add the lemon juice to the garlic in the pestle, and scoop it all out into the fava beans. Add the olive oil to the beans. Mash the beans with the pestle until they have a nice soft consistency. Add the parsley, tomatoes, and onions to the beans and stir it gently to distribute them. Serve immediately for best results. Eat using pita bread. Garnish with pickled turnips, slivered onions, and black olives. The recipe's title is named so because this meal has been consumed for more than 3,000 years, with several nuances in its preparation. Very popular in Egypt.

WARNING: I don't exactly know why, but this food will give you extreme thirst, horrible breath, and even worse-smelling burps for the rest of the day. Consume with caution. I only eat this dish at night, before I sleep, which is why I consider it a staple

I can't tell which are serious and which aren't, so I'll just post MY staple:
(As I'm Australian, all quantities are in metric so Americans will need to convert. Don't worry, this is hard to mess up.)
Chilli

1 can corn kernels
1 can crushed tomatoes
1 can kidney beans
1 onion, diced
150g tomato paste (NOT sauce)
0.8 kg beef mince
1 tblsp* cumin
3 tblsp* Mexican chilli powder
Rice (1 cup per person, roughly)

1. Start the rice cooking, then dice the onion and get the meat defrosting.
2. While the meat is defrosting, drain the beans and corn
3. Place a large saucepan on the stove and cook the mince till there's no pink left.
4. Add the onion and spices and cook for a couple minutes
5. Chuck in the corn, beans, crushed tomatoes, tomato paste and about 1/3 a cup of water and stir it up.
6. Turn the heat on LOW, put the lid on and leave it to cook for about half an hour, stirring every 5 minutes to prevent burning.
7. Serve on top of the rice, add cheese on top of that and enjoy.

EDIT: As I do the spice measuring by feel, this is an estimate. Adjust to your tastes. Ideally you want about 3x as much of the chilli powder as cumin, though.

Coconut Porridge!
This is a special for all migraine sufferers, best eaten for breakfast.
Add oats to cold water, apply heat. Stir some in creamed coconut (the solid stuff, at least a cubic inch), add sugar and salt to your own taste.
Milk can also be added for those who like it, but it is not essential as the creamed coconut is quite oily.
You may also like to add some sort of fruit, like sultana's.
Heat and stir until it thickens, drop into bowl, lightly sprinkle sugar on top, wait until it melts before eating.
Then hopefully enjoy the rest of your day without a headache.

Cocoa Rum Balls

1 pkg.(12once) Vanilla Wafer Cookies, crushed to powder
3/4 c. powdered sugar
1 1/2 c. chopped nuts (optional)
1/4 c. unsweetened cocoa
3 T. light corn syrup
1/2 c. rum extract

Combine crushed vanilla wafers, 3/4c. powdered sugar, nuts and cocoa in large mixing bowel. Blend in corn syrup and rum. Shape into 1-in balls; roll in powdered(?) sugar.

Zenophas wrote:Cocoa Rum Balls

1 pkg.(12once) Vanilla Wafer Cookies, crushed to powder
3/4 c. powdered sugar
1 1/2 c. chopped nuts (optional)
1/4 c. unsweetened cocoa
3 T. light corn syrup
1/2 c. rum extract

Combine crushed vanilla wafers, 3/4c. powdered sugar, nuts and cocoa in large mixing bowel. Blend in corn syrup and rum. Shape into 1-in balls; roll in powdered(?) sugar.

I've made these before with a similar, but different recipe. They really have to be tried to be believed.

Shadow Knight wrote:

Zenophas wrote:Cocoa Rum Balls

1 pkg.(12once) Vanilla Wafer Cookies, crushed to powder
3/4 c. powdered sugar
1 1/2 c. chopped nuts (optional)
1/4 c. unsweetened cocoa
3 T. light corn syrup
1/2 c. rum extract

Combine crushed vanilla wafers, 3/4c. powdered sugar, nuts and cocoa in large mixing bowel. Blend in corn syrup and rum. Shape into 1-in balls; roll in powdered(?) sugar.

I've made these before with a similar, but different recipe. They really have to be tried to be believed.

Was it the orange variant?

I was hoping for a topic with some nice recipes but the ludicrous stuff just makes the topic useless. Wait, most of the ludicrous stuff is from 'forgottengames'... Hmmm

Well, 2/4 were him.

And here we see Nielk1 losing the ability to simplify his fractions

AHadley wrote:And here we see Nielk1 losing the ability to simplify his fractions

It wasn't a fraction, it was a ratio, with the total on the right, thus it should not be reduced.

Nielk1 wrote:

AHadley wrote:And here we see Nielk1 losing the ability to simplify his fractions

It wasn't a fraction, it was a ratio, with the total on the right, thus it should not be reduced.

I was joking, but fractions use /, ratios use :

Not over here, but than again we also dont have 'frational dates' over here.
You: 1/1/2013 (Jan 1st 2013)
Us: 1-1-2013 (1st Jan 2013)

Where our standard make more sense to me, from small to big, instead of 'medium, small, big'

(Joking again)

We don't use just / for dates, though. Pretty much separator will do the job.

I prefer YYYY-MM-DD or YYYYMMDD, but that is so rarely used...

AHadley wrote:We don't use just / for dates, though. Pretty much separator will do the job.

1+3+2013?

Pretty much any. Though yeah, you can still tell that's a date. It's not as though people look at 2013-1-3 and add =2009.