Our physics. Do you see what I mean? You base everything you say assuming that other civilizations are locked down by what we have discovered. Am I saying physics is different on different planets? Well, depending on the planet, it might have some variations. However, we're still discovering things about physics, and it's quite possible other civilizations have not only discovered but used billions of things about physics that we aren't even close to touching on. Just because we say light is the fastest speed doesn't mean it's true. We most likely haven't discovered anything faster, yet. But I'll bet there are things faster then light. What? I don't know. But we aren't done making discoveries in these areas, yet. Not by a long shot. Again, there are most likely billions of civilizations that make us look quite primitive.

Let's see: Bigfoot (and it's cousins, like the Yeti): Yes. Read the article on the following link: http://stephendsullivan.blogspot.com/2008/...truth-yeti.html Loch Ness Monster: No. Even though I used to. But the best picture of it is a fake and no one has found a thing after years and years of searching. Aliens: Our universe is too vast for Earth to be the only inhabited planet, and I seriously doubt our planet has the only intelligent creatures, as well. I'm willing to bet there are civilizations out there way more intelligent than ours. Have we been visited by aliens? The existing "proof" just isn't good enough to make me believe we have. Are dolphins more intelligent than humans? I do believe they are. Atlantis: yes Ghosts: yes Was 9/11 orchestrated by the government as an excuse for the Iraq War? Bush and Cheney may be evil, but not that evil. So no. 9/11 happened as we were told it happened. Did Bush win in 2004 because of voter-fraud or whatever they say? No. The electoral college voted him in. All in favor of abolishing the electoral college say "aye." Is Dec. 21, 2012 the end of the world? I do believe it is the end of something. What that something is, I don't know. Does Judaism/Christianity/Islam the right path to Heaven? None of us are right. We are all going to die and find out that all 6 billion(+/-) have been wrong, from "Adam and Eve" onwards. And I say that as a proud Jew. Is magic real? Yes. Does God exist? I think so. Does God play any roll in what happens here on Earth? No. That's why we have free will. Is Jimmy Page a wizard? He's listed as a Thelemic wizard, so yes. Do mythical seamonsters exist? How much of the ocean's creatures haven't we discovered yet? What creature's klive in those unexplored depths. Do seamonsters exist? Wasn't the giant squid a mythical seamonster before its discovery? Yes, they do. It's just a matter of when they will be scientifically documented. But then we ge in to the realm of science fiction. If any alien civilization has spaceships that can travel across space, whose to say they don't have hyperdrive (or something similar)? Just because we humans call it scifi and impossible does not mean it's not a well-used technology for another advanced civilization. We humans make the mistake of thinking we are the most intelligient, most advanced civilization in the Universe, and that, my friends, is complete and utter bullshit. Hell, we're probably not even the most intelligent on our own planet. There most likely is at least one civilization lightyears ahead of us technologically. Why can I believe that, you ask? Well, we already know this universe is infintely large. It has to have more inhabited planets in it then just Earth. Considering that, why, then, do we humans have to be the most advanced? In this infinitely large vacuum of space that we call the Universe are an unknown amount of galaxies. Within those galaxies are even more solar systems, and within those solar systems are even more planets. Chances are, there's at least one civilization out there that makes us look like we're still cavemen, if not hundreds of billions. Just because we haven't figured out how to make hyperdrive a reality and how to make travelling much faster then light a reality, doesn't mean no civilization has. We are not the end all, be all. We are NOT the most advanced civilization in the Universe. That kind of thinking is egotistical and just plain stupid.

1. Chocolate Honey Ingredients ¾ cup clover or orange blossom honey 2 oz. unsweetened baking chocolate, coarsely chopped Preparation Heat ¾ cup clover or orange blossom honey and 2 oz. unsweetened baking chocolate in the top half of a double broiler over medium-low heat. Use a rubber spatula to stir the mixture constantly until the chocolate is melted and thoroughly incorporated with the honey. If you do not have a double boiler, you can use a microwave oven. Heat 2 ounces of chopped unsweetened baking chocolate in a small glass bowl in a microwave oven set at medium power for 1½ minutes. After removing the chocolate from the microwave oven, add ¾ cup honey; then use a rubber spatula to stir until the chocolate is melted and thoroughly incorporated with the honey. Transfer the Chocolate Honey to a small plastic container. Set it aside to cool at room temperature; the cover and store at an air-conditioned room temperature for several days. This Chocolate Honey may be used for both sweet and savory recipes that will profit from the flavor enhancement of chocolate and honey. Use it, in the quantity that is specified, in a recipe calling for honey, or experiment by using it as you would a seasoning. Single-flower honey, such as lavender, although uniquely flavorsome, would not find synergy with unsweetened chocolate. For that reason, it is recommended that you use a mild-flavored honey such as clover or orange blossom for this recipe. Keep the Chocolate Honey covered in a noncorrosive container at room temperature for up to a week. You can also make Chocolate Honey Milk. Heat 1 cup of milk with 2 tablespoons of Chocolate Honey in a small saucepan over medium heat. When hot, stir to dissolve the honey. Bring to a simmer; then serve. 2. High Test White Chocolate Ice Cream Ingredients 8 Ounces white chocolate, coarsely chopped ½ cup half-and-half cream 2¼ cups heavy cream ¾ cup granulated sugar 4 large egg yolks Preparation Heat 8 ounces of chopped white chocolate and ½ cup half-and-half cream together in the top half of a double boiler over medium-low heat. Use a rubber spatula to stir the chocolate and cream until completely melted and smooth, 6½ to 7 minutes. Remove from the heat and set aside until needed. Heat 2¼ cups heavy cream and ¼ cup of the sugar in a medium saucepan over medium-high heat. When hot, stir to dissolve the sugar. Bring to a boil. While the heavy cream mixture is heating, place the remaining ½ cup of sugar and 4 egg yolks in the bowl of an electric mixer fitted with a paddle. Beat on high speed for 2 minutes until thoroughly combined; the use a rubber spatula to scrape down the sides of the bowl. Beat on high for an additional 2 minutes until slightly thickened and pale yellow. If at this point the heavy cream mixture has not yet started to boil, adjust the mixer speed to low and continue to mix until it does boil; otherwise, undesirable lumps may form when the boiling cream mixture is added. Gradually pour the boiling heavy cream mixture into the beaten sugar and egg yolks and mix on low to combine, about 45 seconds. (To avoid splattering the boiling milk mixture, use a pouring shield attachment, or place a towel or plastic wrap over the top of the mixer and down the sides to the bowl.) Return the combined mixture to the saucepan, using a rubber spatula to facilitate transferring all of the mixture from the bowl. Heat over medium heat, stirring constantly. Bring to a temperature of 185 degrees Fahrenheit, about 2½ minutes. Remove from the heat and transfer to a large stainless steel bowl. Add the white chocolate and half-and-half cream mixture and stir to combine. Cool in an ice-water bath to a temperature of 40 to 45 degrees Fahrenheit. Freeze in an ice cream freezer following the manufacturer's instructions. Transfer the semifrozen ice cream to a 2-quart plastic container, securely cover the container, and the freeze for several hours before serving. Serve within three to four days. This ice cream can be served with any white chocolate dessert. Because of the use of cream and eggs, this ice cream never freezes rock-solid, making it easy to scoop and eat. 3. Warm Dark Chocolate Fudge Sauce Ingredients 1½ cups heavy cream 1⅓ cups granulated sugar 5 ounces unsweetened baking chocolate, coarsely chopped 2 ounces (½ stick) unsalted butter, cut into ½-ounce pieces Preparation Heat 1½ cups of heavy cream, 1⅓ cups of granulated sugar, and 5 ounces of unsweetened baking chocolate in a medium saucepan over medium heat. When hot, stir to dissolve the sugar and melt the chocolate. Bring to a boil. Adjust the heat to medium-low, and simmer the mixture for 20 minutes, stirring frequently, until thickened and very smooth. Remove the saucepan from the heat. Add 2 ounces of butter, one 1/2-ounce piece at a time, stirring to incorporate the butter before adding the next piece. Keep the sauce warm in a double boiler until needed or cool to room temperature; the refrigerate in a tightly sealed plastic container. You can use this sauce with almost any Death by Chocolate desserts. To reheat refrigerated sauce, place it in the top half of a double boiler over medium-low heat. Stir the sauce frequently while heating until warm and smooth. Keep the sauce in a noncorrosive container in the refrigerator for up to 1 week. 4. White Chocolate Expresso Sauce Ingredients 6 ounces white chocolate, coarsely chopped 1 cup heavy cream 2 teaspoons instant espresso powder ¼ cup Oblio Caffe sambuca Preparation Place 6 ounces of white chocolate in a medium bowl. Heat 1 cup of heavy cream and 2 teaspoons of instant espresso powder in a medium saucepan over medium heat. When hot, stir to dissolve the espresso powder. Bring to a boil. Pour the boiling cream over the chopped white chocolate. Immediately stir with a whisk until smooth. Cool in an ice-water bath to a temperature of 45 or 50 degrees Fahrenheit. Add ¼ cup of Oblio Caffe sambuca. Stir to incorporate. Transfer the chilled sauce to a plastic container. Cover and refrigerate until needed. Serve chilled. Oblio Caffe sambuca, a product of Italy, gives this sauce an edge. You can omit the liqueur without adversely affecting its texture, but then the sauce would be void of its true burst of flavor. On the other hand, you try other liqueurs like white sambuca, Drambuie, or Tia Maria, in equivalent proportions for strongly and deliciously different tastes. You should find this sauce very compatible with many desserts, especially white chocolate and/or coffee-flavored cakes. The sauce may be stored in a covered, noncorrosive container in the refrigerator for several days without any diminishment in quality.

15 minutes? What do you cook it over? A lighter? I put my stove on high, get the water boiling (takes maybe 5 minutes, though most likely way less), turn it down to medium, put in the noodles, and cook for 3 minutes. Then I take the pan off the heat, put in the flavoring, and let it cool. I have to admit I like to wait until about half of the water has been sucked out by the noodles, but that's just me... But 15 minutes to cook? Uh... try reading the package sometime... ETA: My first recipe... something I kinda came up with while experiementing... You will need: -1 bag of boneless chicken breast tenders, frozen -Bangkok Padang Peanut Sauce -Naturally Fresh Ginger Dressing -Wasabi Teriyaki Sauce (I bought it at Costco) About 3 or 4 hours before dinner, take out the chicken. Hold each piece under lukewarm running water for 30 seconds to a minute to remove the protective ice glaze on each piece of chicken (this makes it easier for the chicken to marinate), and line each one in a pan with large sides (for marinating). Do NOT throw away the bag the tenders came in, as you will need the directions on it later. Once that is finished, take 1 TBSP of peanut sauce. Using your finger, rub just a small bit of peanut sauce onto each tender. Repeat this process with the ginger dressing, but use a little more ginger dressing on each tender. Now, take the Wasabi Teriyaki sauce and pour that into the pan until the chicken is just completely covered. Cover the pan with aluminum foil and place in the fridge. When it comes time to cook your dinner (about 3 to 4 hours later), remove the pan from the fridge, and cook the marinated chicken, still in the sauce, per the oven directions on the bag the chicken came with (now you see why I said not to throw that bag away). When finished, serve any way you feel (as sandwiches, on a bed of Asian salad [you can use the ginger dressing as dressing for the salad], or any other way you please). For those who do not like spicy, this is not a spicy meal. In fact, it is somewhat sweet. The ginger dressing counteracts the spiciness of the peanut sauce, and the Wasabi Teriyaki sauce, despite its name, is sweet, as Teriyaki is the dominant flavor in the sauce, and the Wasabi flavor is more of a compliment or after-thought. If you want spicy, add extra Wasabi or peanut sauce on the salad or sandwich or however you choose to present/serve the chicken after it's cooked. I served this as an Asian Salad, and I mixed ginger dressing and the sauce in the pan as the dressing for the salad. I added on wasabi and peanut sauce as an after-thought to make it spicier for me specifically. It's all to your tastes, of course. Enjoy!

Umm... Yeah. I'll be passing on this one...

I love to cook. Cooking is such a cool thing to do. And yes, guys can cook. There's nothing wrong with it. It's best when there's not that much straightforward food in the house, because then you really have to get creative, and that's a lot of fun. As a cook, I like to collect recipes, and I like to share mine. I thought it'd be cool if we had a thread specifically for the cooks and/or adventurists out there who want to try something new in the way of food. So post your breakfast, lunch, dinner, dessert, snack, and/or drink recipes here for the rest of us. I'll start adding my own recipes, but not until I see some posts in this thread, like, say, a page or so. So share the good stuff, folks. ... ... ... ... ... ... Please?

Hello. Which one? The pic of the necklace or the pics of me as Jimmy Page (the costume is quite bad, BTW... especially the wig... ).

Me from about a month or two ago showing off my new phone... the enV. I'll see if I can come up with anything more recent... but that's the most recent I got... Ooh, I know! My next one will be a pick with me wearing my replica of the pendant Jimmy war on The Song Remains the Same and at Earl's Court in '75! You know, the one with the tear-drop shape and the green stone in the middle? I'm actually wearing it on the photos of me as Jimmy Page, but... well... yeah...

Sara Gilmour (David Gilmour's Daughter)

Y'all should recognize most of them, but I'll name the ones that may not be so recognizable: Emma Gilmour (no relation to David Gilmour): Laetitia Casta:

From the Author of "I Am America (And So Can You!)" Stephen Colbert: "I Am America (And So Can You!)" Winner of the prestigious Stephen T. Colbert Award for THE Literary Excellence. (Fifth reading... I can't get enough of this book!)

Hi. I'm jimmyRRpage for those wondering... I just chose my display name to be my real name... Thumbs (my left one of which hurts 'cause I slammed it in my car door... is it normal to see your nerve-endings like that?... ):