Durem Lost; Barph was not eaten.

On a Scale of 1-10, one being terrible, 10 being great, how much did you like this comic series?

1	5.5%	[ 14 ]
2	1.2%	[ 3 ]
3	0.4%	[ 1 ]
4	0.8%	[ 2 ]
5	5.1%	[ 13 ]
6	2.8%	[ 7 ]
7	7.9%	[ 20 ]
8	12.6%	[ 32 ]
9	11.9%	[ 30 ]
10	51.8%	[ 131 ]
Total Votes:			[ 253 ]

[TERIkell]

Poor Barph! He must be sacrificed 3nodding

[Blood King]

Good luck. = w=

I figure you'd need a day or two to eat that kid.
Maybe a week.

[Eulalia Danae]

Yes, do more!

[Garret Erikson]

Yeah, Yeah ED. I'm thinking about my next one. You know I don't plan a story in advance. I just make it as I think of it.

[Knowingly Oblivious]

I think...I WANT THE WING!!!!

[Garret Erikson]

Actually, sorry guys, but I'm done for tonight. I've been staying up too late and devoting my late nights to these comics and olympics, so..not tonight!

However, I'm not working until tomorrow night, so I will be on tomorrow during the day.

Tell your friends, tell your enemies, tell your parents to come see Barph's Story!


G'Night.

[Garret Erikson]

Well, I'm back. Currently, it's looking good for Barph.

[seska991]

eat him. durem ftw

[Azuruu]

Ha ha, that comic is hilarious.

[Tsukijuun]

I still want some of that.

I know some good recipes.

[Maia Nebari]

My tiger will help in hunting him down!

[Shounen-Ai Fangirl Moegi]

If we do win, you should fry the liver. taste like KFC! Don't want the liver? give it to me, I love fried liver!

[Tsukijuun]

ADL- MAMAKi DA NiNJA -ADL

If we do win, you should fry the liver. taste like KFC! Don't want the liver? give it to me, I love fried liver!

I'll take the heart.

[Garret Erikson]

Man...people are morbib xd

[Imaginary Spaceship]

I suggest you make a meat pie like sweeny todd

For the filling:

Vegetable oil

1 pound ground dark-meat Human

6 fingers (sausage sized)

1 medium onion, chopped

10 small mushrooms, stems removed, cut into quarters

2 small potatoes, peeled and cut in small cubes (about 1/3 inch)

1 cup beef or chicken broth, plus more if needed

3/4 cup dark beer or red wine

1 tablespoon fresh thyme, chopped (or 1 teaspoon dried)

Salt and pepper to taste

1 tablespoon cornstarch, mixed with 2 tablespoons cold water

1/2 cup frozen peas, thawed

For the crust:

Pie dough for a two-crust pie, divided in two balls and chilled, or two 2-crust packages of refrigerated pie dough

1 egg

Heat a tablespoon of oil in a 12-inch skillet over medium-high heat and add the Human. Stir, breaking up the clumps of meat with a wooden spoon, until the human turns light brown. With a slotted spoon, remove the human from the skillet and place in a bowl.

Pour a little more oil to the pan, add the fingers and cook until browned on all sides and just cooked through. Cut the fingers in thirds and add to the bowl with the human.

Add a little more oil to the pan and add the chopped onion. Saut until translucent, then add the mushrooms. Cook, stirring, for several minutes, until the mushrooms start to brown. Add the potatoes and stir with the rest of the ingredients for a couple of minutes.

Stir in the broth and bring to a boil, scraping the bottom of the pan to dissolve any brown bits. Add the beer or wine and stir for another couple of minutes, then turn the heat down to a simmer. Add the thyme, and season to taste with salt and pepper. Simmer until the potatoes are cooked through, about 20 minutes. Stir in the human and fingers.

The level of the liquid should be just below the top of the ingredients — if it falls below that, add more broth or water. Dribble in the cornstarch, stir to mix and bring just to a boil. Stir well, add the peas, turn off the heat and cool for about half an hour. If not using right away, pour into a bowl and refrigerate.

To make the pies: Start by making templates that you'll use to cut out the bottom and top crusts. You'll need two circles, one about 5 inches in diameter and the other about 3 inches in diameter. Look for something in the kitchen that's around those sizes — a saucer, a small bowl, the top of a glass — and trace around them onto a piece of paper. Cut out the circles.


Roll out one ball of pie dough into an oval about 1/8-inch thick. Use the large template to cut as many large circles as you can. Then use the small template to cut as many small circles as you can. Stack the large and small circles separately between squares of wax paper and refrigerate. Gather together the leftover dough, wrap in plastic wrap and refrigerate.

Do the same with the other piece of dough. When the leftover dough is cold, roll it out again and cut out more circles. You should be able to get at 8 large circles and 8 small circles out of the dough. Chill the circles for at least half an hour.

To assemble the pies, fit one of the large circles into one of the cups of the muffin tin, pressing the dough against the bottom and sides. Press any dough that sticks out the top against the muffin tin. Trim the dough on top to about 1/4 inch.

Do the same with the remaining large circles of dough. If you have time, put the muffin tin in the refrigerator for about 15 minutes.

If the filling is in the refrigerator, take it out and let sit at room temperature until needed. Preheat the oven to 375 degrees. Break the egg into a small cup, add a teaspoon of water and beat with a fork or whisk.

Remove the muffin tin and the small circles of dough from the refrigerator. Spoon the filling into the dough in the muffin tins and place the small circles on top. Use the tip of a table knife to press the top and bottom doughs together, then lift the edge of the dough and roll it toward the center, forming a raised edge. Cut a 1-inch vent in the center of the dough. Brush the top dough with the egg mixture.

When all the pies have been made, place the muffin tin in the center of the preheated oven. Cook for about 30 minutes, or until the top crust is well browned and the filling starts to bubble through the vent. Cool for about 5 minutes, then use a knife or narrow spatula to remove the pies from the muffin tin. Place on a platter and serve.

Makes about 8 pies.