Why so vagina? There is no reason to be vagina. Did pink lemonade girl force you to rid Yaoi against thine will?!!!!!!!Stalagmite wrote:Oh go choke on a dick. Fucktard.Cakester wrote:The distinction I can make here, is that your concerns with my skills have yet to prove you are sitting on any sort of credible foundation to begin with.
Maintaining the integrity of an absurd site like DAC, you have not.
Christ I've seen enough spineless fucks around the webz but you take the cake...ster.
The guy has the nerve to say anything at all...
I been K-lined, G-lined, and Kalvin Klein'd. Nevermind , my kicks, temp bans, perma bans and accusations that i use contraband. i am a hardcore troller, from when i get out of bed, till i fall asleep contemplating the new trolls that lay ahead. 24/7 the net is active, gotta preemptive or be two two puh packive
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I never understood what they mean with cut the meat with the grain/fibres/against.
Like the layers that a muscle consists of or?
But yeah there's money in the jerky business. Though I gotta get people hooked on it first. Bloody vegitarians and others would probably complain about how horrid it is to "snack" on pieces of meat.
At the same time jerky is like the most awesome protein food out there, no fat and pure goodies. Could market it to gymfreaks who are sick of the booby-creating-mixes.
Like the layers that a muscle consists of or?
But yeah there's money in the jerky business. Though I gotta get people hooked on it first. Bloody vegitarians and others would probably complain about how horrid it is to "snack" on pieces of meat.
At the same time jerky is like the most awesome protein food out there, no fat and pure goodies. Could market it to gymfreaks who are sick of the booby-creating-mixes.
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I'm actually drying a batch of jerky right now.
Marinated it over night in a blend of honey hickory BBQ sauce, smokey chipotle tobasco, regular tobasco, worchestershire sauce, soy sauce, sugar, garlic and onion powder.
Then I just put some pepper on it and put it in the oven at 50 centigrade.
It's hanging off the rack, with a tray underneath to catch the juices and/or meat that decided to slide off.
I've cut against the grain, in oder to achieve tenderness.
Marinated it over night in a blend of honey hickory BBQ sauce, smokey chipotle tobasco, regular tobasco, worchestershire sauce, soy sauce, sugar, garlic and onion powder.
Then I just put some pepper on it and put it in the oven at 50 centigrade.
It's hanging off the rack, with a tray underneath to catch the juices and/or meat that decided to slide off.
I've cut against the grain, in oder to achieve tenderness.
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