Group Stage Complete
Full results and a preview of the Knockout Round Bracket available in pics related. Round of 16 goes tomorrow, schedule is as follows:
/christian/ vs. /ausneets/ - 12 CST, 1 EST 18:00 UTC
/b/ vs. /animu/ - 12:30 CST, 1:30 EST 18:30 UTC
/kind/ vs. /pone/ - 1 CST, 2 EST 19:00 UTC
/monster/ vs. /bmn/ - 1:30 CST, 2:30 EST 19:30 UTC
/a/ vs. /2hu/ - 2 CST, 3 EST 20:00 UTC
/co/ vs. /test/ - 2:30 CST, 3:30 EST 20:30 UTC
/u/ vs. /tg/ - 3 CST, 4 EST 21:00 UTC
/unna/ vs. /wooo/ - 3:30 CST, 4:30 EST 21:30 UTC

Same place as ever. See you tomorrow.
https://cytu.be/r/8cup

Quarterfinal Preview
/christian/ vs /b/

Primers
/christian/
- Finished top of Group A
- Back to back champions
- Won their last Cup on a Winnie the Pooh goal at 90'+4
- Undefeated since losing to /bmn/ on January 12th (8 game streak)
- Current Golden Boot leader in St. Peter
- Yet to concede a goal this Cup
- Just try and stop them

/b/
- Finished second in Group B, behind /a/
- Conceded only 3 goals in 4 games
- Have yet to make it to the Semifinals in their history
- Play what is essentially a 7 man backline (5 backs, 2 DMFs)
- Dubs Guy had only scored 3 goals coming into the Cup, currently sits 2nd for the Golden Boot with 5 goals.

Which team will you root for? Kickoff is Friday, 12 CST, 1 EST on https://cytu.be/r/8cup

Quarterfinal Preview
/kind/ vs /bmn/

Primers
/kind/
- Finished top of Group C
- Returning to the tournament for the first time since the 2015 Winter Cup
- 4 different goal scorers this tournament (tied for most among non-eliminated teams)
- Fan favorites include Gold forward Anti-Bully Ranger and the ever-joyful Kirby (non-medal DMF)
- Bronze forward Tender Hugging (4 goals) is currently tied for 3rd in the Golden Boot standings

/bmn/
- Finished second in Group D by virtue of a tiebreaker loss to /u/
- Conceded only a single goal across 4 official games (3 in 5, counting the tiebreaker match)
- Their 4-1 victory over /monster/ in the Round of 16 was their largest victory in team history
- Defeated /christian/ in their last Cup appearance, and followed that up with a shock upset of /a/ in the Round of 16.
- /bmn/ have improved with every Cup appearance: Debut Cup saw them lose in the Round of 16, next Cup ended with a Quarterfinals exit. Is a Semifinal berth in their future?

Be kind, rewind your shitty movies. Quarterfinal 2 goes Friday, 12:30 CST, 1:30 EST. This game and the rest of the Knockout Round will be shown on https://cytu.be/r/8cup

Quarterfinal Preview
/a/ vs /co/

Primers
/a/
- Finished top of Group B
- Winners of the first edition of the Infinity Cup
- Roster two of the Cup's most prolific scorers in Kaiser Reinhardo (15 goals coming into the tournament) and Dio Brando (14 goals coming into the tournament) as their front two.
- Have shaken off back-to-back Round of 16 exits to advance to this Cup's Quarterfinals
- A true powerhouse squad, /a/ held an efficiency of 63% and a +19 goal differential heading into the Cup
- Have never had a Knockout Round game go beyond regular time.

/co/
- Finished first in Group F
- Led the Group Stage in offense with 8 Goals For.
- Are the only team in the tournament to run 4 central Forwards, also the only team to have all four Medal Players be forwards.
- Every goal scored by /co/ have come from one of their front four.
- Had yet to make it out of the Round of 16 prior to this Cup
- Defeated /a/ 2-0 in the only prior meeting between the two (2015 Winter Infinity Cup Group Stage)

Eastern animation vs Western animation in the grudge match of the Cup. Quarterfinal 3 goes Friday, 1:00 CST, 2:00 EST. This game and the rest of the Knockout Round can be seen at https://cytu.be/r/8cup

Quarterfinal Preview
/u/ vs /unna/

Primers
/u/
- Finished top of Group D, after a tiebreaker win over /bmn/ 2-0
- Appearing in the Knockout Round for the first time since their debut Cup (2018 Summer Infinity Cup)
- Conceded only 1 goal across their 4 official games, and have not trailed at any point of the tournament
- Their two wins this Cup are more than their two previous appearances combined
- Leading goal scorer Miko Embrace is tied for the lowest goal total of any active team leader (2, both coming in the Knockout Round match against /tg/)

/unna/
- Finished second in Group A
- Tied for most porous defense out of the Group Stage, giving up 6 goals (tied with /co/ and 3rd place promoted /tg/)
- Are the only team in the tournament to have earned a penalty kick (Tjandamarra vs /y2k/)
- All-time leading scorer NEETKing (3 goals) was transferred back to /ausneets/ for this Cup, have already found new career leader in Tony Abbott (4 goals)
- Had yet to make it out of the Round of 16 prior to this Cup

Lezbos vs Abos. Quarterfinal 4 goes tomorrow, 1:30 CST, 2:30 EST. This game and the rest of the Knockout Round can be seen at https://cytu.be/r/8cup

The 2019 Summer (yeah, right) Infinity Cup is over. /kind/ have emerged victorious over /co/ following a 1-1 match won in penalties by a score of 4-3. The Golden Boot winner is St. Peter of /christian/ with a whopping 10 goals over the course of the tournament. Full tournament results can be found on the wiki http://infinitycup.shoutwiki.com/wiki/2019_Summer_Infinity_Cup and full statistics as well as match summaries and update team pages will be produced on the wiki in the coming days. Thank you to all the anons who tuned in at one point or another and I look forward to hosting all of you, hopefully with a more stable home base, for the next Cup, coming some time in 2020.

>>436
Butter? Chives? Leaks? Irish had some mash potatoe variants you may find interesting.

>>436
Garlic, rosemary, thyme. Really, you could put pretty much any savoury herb in it and it would taste good.

>>431
Yeah, I like pineapple with pork like I enjoy pineapple on pizza. They just fit together.

>>438
You can mash in some aromatic root vegetables such as carrots, parsley root or celeriac.
The carrots gives the mash a nice color as you would expect.

>>454
Carrots and swede together make a better mash than potato with either does.

>>204
I have a solid granite one from Thailand. Cost $30. Works really well for any kind of dry spices, also for herbs. I can make rosemary pesto in it with no problem.

>>51
>>204
It works, but it sucks. If you own a molcajete or a marble mortar and you're willing to spend the extra time, then go ahead, but if you're shopping for the right tool for this particularly frequent kitchen task, then you should buy the Peugeot instead.

>>301
>rosemary pesto
POST IT

>>304
garlic cloves
rosemary
olive oil
That's it. I smash them together in a mortar and pestle and brush it on lamb chops or pork chops after grilling. I wouldn't recommend it for pasta.

>>81
>As far as I've ever heard just cook it long enough for the lentils to be roughly to your liking, obviously without overcooking anything else
And make sure to soak the lentils overnight before cooking them.

>>56
What's wrong with that?

1. Coffee from the vending machines at work
2. Thyme infusion with honey and cinnamon
3. Hot cocoa

Your favorite whiskey.

Antifreeze. :^)

>>340
-2 tsp cocoa powder
-1 and a 1/2 tsp brown sugar
-cinnamon to your liking
-Natural vanilla extract
Set a kettle to boil.
Combine that shit in a bottom of a mug, add enough milk to make it into an loose paste. Continue to add milk until about half a cup. Add boiling water. If it isn't warm enough chuck it in a microwave for 40s-1 min.

>Cut up onions and start to fry them slowly in stew pan
>Add carrots
>Potatoes
>Swede
>Mushrooms
>Once onions are soft add boiling water
>use wooden spoon to loosen the brown residue at the bottom of the pan

You now have a vegetable stock. I'm a veggie so I don't make meat stews but you can do the same thing with any type of meat and you should brown your meat first any way

Really basic cooking which everyone should be able to figure out. Do you think your grandparents added a bunch of shit to their pot to make it taste good? They didn't need to, they just fried it off a little before hand and it gave a rich gravy all on it's own. Don't fall for magazine recipes telling you to hide the flavour of your ingredients, learn how to use them and all they need is a little salt and pepper.

>>329
That's the spice, i was being crude because i didn't think OP knew what it actually was. I don't blame him as many places sell marrow bricks for dogs.

>>325
>Always have some bouillon cubes around, you never know when you'll need them and they'll last for decades.
Instead of using these fake food cubes, you can make stock from bones and freeze it.

>>383
How many, and what kind of bones, would you need to fill up a 1~1.5L pot? Last time I made stock I just did it with veggies.

>>325
That's pretty cool. Cubes are nice. However, consider this:

>>317
He means curry roux. The way Jap curry is made is to make a sort of stew with the meat, veg, and stock or water, then add a spiced roux near the end to thicken and season it. Either a pre-made block from a package, or a roux made before starting the rest of the curry. As well as the flour and butter is can have curry powder, garam masala, and a range of whatever spices you want to end up in the curry.

>>357
I've seen them do that kind of thing in videos for indian recipes but I've never seen them take it out of the pot and add it back in at the end. I'd like to try that but how would I prevent it from just becoming a bunch of hardened chunks?

>>376
I normally make the roux the day before and put it in the fridge overnight, so it's one less thing to deal with when I'm making the rest. It obviously does harden, but I take a ladle of the liquid from the main curry pot, use it to moisten the roux block in a small bowl or pot until it becomes a paste, then add that paste to the main pot.

The way I've always made Japanese curry was to start with sauteing the onions in the pot, then add the chicken and let it brown, then pour in the stock and add the other ingredients (carrot, potato, etc) at as needed for their various cooking times, and then finally once it had simmered until the vegetables were cooked I'd mix in the roux. I'm not even sure how you'd have to change things if the roux was in there earlier.

>>354
I see. I'll have to try that sometime.

>>378
Just put very little water (2 tablespoons at most) in the skillet, cover it and heat it to a boil.

>>333
Nice trips.
Nothing wrong with strong mustard. I love the way it burns my nose to tears. Back when I was a student I did the same with horseradish.

>>261
Go be a faggot some where else.

>>262
Nah, I'm good in here.

>>254
That girl's name is belfast. She is from the anime and gacha game, Azur lane. My reasoning for adding the image is because she is based off the real life boat, HMS Belfast. Seeing a Morris dancer sounds cool.
>>261
I haven't tried steaks in another country. If I get a chance I'll try a steak over where you live. If you guys want to get a decent steak in America I can advise The Big Texan Steak Ranch in Amarillo, Texas. https://www.bigtexan.com/

>>244
Depends on the soup, but generally speaking, you are a dirty hook-nosed kike. If it contains a good balance of nutrients in respectable quantities, it's a meal. If it is too thin, or lacks too many nutrients to be suitable as a meal then it is a drink and a drink only.

>>264
Take your weeb excuses else where.

>>240
You could make a simple pilaf or if it's aborio rice, risotto. Or just cook the rice in the stock for additional flavour. Or you could cook it for even longer and make it into congee (asian rice porridge) and top it with savoury shit for breakfast.
>>165
I recently made a salad with cauliflower, chickpea and dill. It's quite nice. You could also use it as a flavouring in a pickle along with mustard seeds for example.

I just bought two and a half pounds of sugarcane.

My plan was to peel it, blend it, filter the blend through a Chemex, and try the juice, and if I get a pint or so, to carbonate it into the most literal "carbonated sugar water" ever. My reservation is due to having no idea what the yield will be.

>>266
I found this video, it might be of help.
https://www.invidio.us/watch?v=qrdgoljwJGk

>>266
>My plan was to peel it, blend it, filter the blend through a Chemex, and try the juice, and if I get a pint or so, to carbonate it into the most literal "carbonated sugar water" ever.
But why though?

>>267
I ended up using a meat grinder to juice the sugarcane. It worked, but it was not the best tool for the job. My yield was much lower than what this guy gets from his machines.

>>270
Why not? I used the sugarcane juice for virgin pina coladas because drinking alcohol is for degenerates. Its slight vegetal flavor added a bit of depth.