| Author |
Thread Statistics | Show CCP posts - 0 post(s) |

Doc Fury
Furious Enterprises
6960
|
Posted - 2014.10.27 21:08:48 -
[1] - Quote
sirius2u Equilibrium wrote:stuff
Wat?
GöîGöÇGöÇGöÇGöÇGöÇGöÇGöÇGöÇGöÇGöÇGöÇGöÇGöÇGöÇGöÇGöÇGöÇGöÇGöÇGöÇGöÉ WatGäó is brought to you by Jim Era. GööGöÇGöÇGöÇGöÇGöÇGöÇGöÇGöÇGöÇGöÇGöÇGöÇGöÇGöÇGöÇGöÇGöÇGöÇGöÇGöÇGöÿ
Gÿ+
The accumulated filth of all their sex and murder will foam up about their waists and all the ho's and politicians will look up and shout 'Save us!' and I'll look down, and whisper 'Hodor'.
|

Doc Fury
Furious Enterprises
6960
|
Posted - 2014.10.27 21:28:20 -
[2] - Quote
Unsuccessful At Everything wrote:Doc Fury wrote:Wat?
GöîGöÇGöÇGöÇGöÇGöÇGöÇGöÇGöÇGöÇGöÇGöÇGöÇGöÇGöÇGöÇGöÇGöÇGöÇGöÇGöÇGöÉ WatGäó is brought to you by Jim Era. GööGöÇGöÇGöÇGöÇGöÇGöÇGöÇGöÇGöÇGöÇGöÇGöÇGöÇGöÇGöÇGöÇGöÇGöÇGöÇGöÇGöÿ
After much thought, as well as 17 passes through Google Translate using various languages, his post boils down to his love of Pocket Pigs.
I want a BLT now.
Gÿ+
The accumulated filth of all their sex and murder will foam up about their waists and all the ho's and politicians will look up and shout 'Save us!' and I'll look down, and whisper 'Hodor'.
|

Doc Fury
Furious Enterprises
6960
|
Posted - 2014.10.27 21:38:10 -
[3] - Quote
Unsuccessful At Everything wrote:Doc Fury wrote:I want a BLT now. I had one for lunch. Highly recommended to make loud moaning sounds if you are eating it within earshot of militant vegan co-workers.
Bring your own hotplate or cook your bacon in the microwave in the break room. It makes them especially pissy, and you stand a good chance of locating any vegans that are presently unknown to you because the smell tends to persist the rest of the day, they'll eventually crack...
Gÿ+
The accumulated filth of all their sex and murder will foam up about their waists and all the ho's and politicians will look up and shout 'Save us!' and I'll look down, and whisper 'Hodor'.
|

Doc Fury
Furious Enterprises
6964
|
Posted - 2014.10.27 22:36:04 -
[4] - Quote
Carmen Electra wrote:Really? 
Begging.. it was after begging wasn't it?
Gÿ+
The accumulated filth of all their sex and murder will foam up about their waists and all the ho's and politicians will look up and shout 'Save us!' and I'll look down, and whisper 'Hodor'.
|

Doc Fury
Furious Enterprises
6967
|
Posted - 2014.10.27 23:22:54 -
[5] - Quote
Unsuccessful At Everything wrote:
Oh Doc, If there were any secret Vegans hiding at the office.. id know by now. If there is one thing I excel at, its irritating people. The great teriyaki beef jerky bad godzilla movie rampage through the halls pretty much smoked out the militants.. and Becky Resident Militant Vegan ***** has outed the rest during one of our many HR mediations in an effort to show the numbers of her army.
Did you ever get your chair back? I haven't been keeping up with the office diaries.
Gÿ+
The accumulated filth of all their sex and murder will foam up about their waists and all the ho's and politicians will look up and shout 'Save us!' and I'll look down, and whisper 'Hodor'.
|

Doc Fury
Furious Enterprises
6968
|
Posted - 2014.10.28 01:14:34 -
[6] - Quote
Khergit Deserters wrote:Anybody a bacon curing master around here? We have a Korean grocery store nearby with sliced pork belly, which is the same as raw, uncured bacon. I know that guy behind the counter would get excited abouting sell me a good unsliced hunk if I told him what it was for.
You should ask your Korean butcher if he knows what Chicharr+¦n is, the best and most decadent are made from pork belly, and I am sure there is a Korean equivalent.
If you are going to go to the trouble of curing it yourself you should buy at least 5 lbs, and have access to a smoker.
Cover it in salt and brown sugar 50/50 mix for a couple days in a gallon ziplock bag or big seal-able container then rinse, pat dry, and cold smoke it for 1 day, longer if you can bear it. I suggest a mix of hickory and apple hardwoods. If you are not planning to cook and use it all within a couple days, you need to substitute tenderquick (curing salt) to your mix above and then you can vacuum seal or freeze it for storage.
I make more back-bacon (pork loin cured like ham, a.k.a. Canadian Bacon) than regular bacon as it's a tad healthier and less expensive to make, but it also takes longer to cure.
Gÿ+
The accumulated filth of all their sex and murder will foam up about their waists and all the ho's and politicians will look up and shout 'Save us!' and I'll look down, and whisper 'Hodor'.
|
| |
|