DrinkFightFuck

we can discuss this picture

the only thing cool about mcminnville is the muthafuckin spruce goose damn tho rip 6yr old girl

burning plane on a corpse rip

im sure as fuck drinkin right now, i think my life has been spared this time the sirens have silenced. It was a close one though, it was close....

fuck yes they are no basement, im basically living in a studio house. there are no hallways either, anywhere in the house im less than 10 feet from an outside wall

i dont have a tub just a stand up shower and its on the back corner of the house, i got nowhere to hide i'll just blow away Im fucked.

im not going to be that asshole that says old news, was this the same breadless meat bread sandwich that came out maybe 6 months ago or is this an entirely new sandwich from a competitor?

actually, Im pretty sure its about club bojangles

bojangles nightclub?

I fucking hate tornado's. :mad2: Though, pictures of them are awesome. ^supposedly the first one ever photographed, looks sort of evil if you ask me as a kid this was cool and tornado tits (voluptuous torpedo's)

puffer fish are awesome

bojangles

then shouldn't this this thread be called hipster love or some shit....?

i like it

Merry Easter ! :chicken: Jam and jelly are two different types of fruit preserves, and the difference between jam and jelly is actually quite significant in terms of flavor, texture, and nutritional value. In addition to jellies and jams, it is also possible to see a range of other types of fruit preserves, including confit, fruit butter, conserves, marmalade, and fruit curds. Both jam and jelly have been made for centuries, and they appear to be native to Europe. The primary difference between jam and jelly involves the contents. Jam is made from whole fruit, meaning every edible part of the fruit is involved, while jelly is made from fruit juices. Jam is a thick, chunky spread, while jelly is a thinner, more evenly-textured spread. Jams may include things like seeds and pieces of fruit skin which create a very distinctive texture, setting them apart from jellies. Because jam includes whole fruit, it tends to have more of the vitamins and minerals found in the parent fruit, and it is also usually only made with one type of fruit, whereas jellies may involve a blend of juices. There is also a difference between jam and jelly in terms of preparation methods. Jam is made by cooking fruit with sugar and water until the fruit starts to soften and break up, releasing its natural pectin. Pectin is the substance which makes jam firm up into a gelatinous solid. Once the fruit is softened, the jam can be canned and sealed, with some cooks processing their jam to make the texture more uniform. Jelly can be made with fruit juice, or with liquid leftover from making jam. Because whole fruit is not involved, pectin must be added to jelly to ensure that it firms. Jellies tend to be a bit sweeter than jams, because they do not have the natural tartness of whole fruit, with sugar acting as a preservative in both cases. Unlike jelly, jam does not need added pectin, illustrating a major difference between jam and jelly. These fruit preserves can be used in much the same way as spreads on baked goods, condiments, and so forth. Some people think of jelly as a more processed form of fruit conserves, preferring the coarse texture of jam because it feels more “natural,” although both jam and jelly can be produced with minimal processing. In terms of end product, the major difference between jam and jelly is the texture: people who dislike seeds in their jam or chunky preserves will probably prefer jelly, while people who like things a little more textured may like jam instead.

:)

my bad i didnt mean it like that, i eat greasy unhealthy food all the time. I just think the place is fucked and the food is practically lab made.

i dont understand how someone can actually eat that junk. Fuck McD's Restaurant-Style Sweet and Sour Sauce * 1/2 cup ketchup * 1 teaspoon regular soy sauce * 1/3 cup white vinegar * 1/2 cup brown sugar, lightly packed * 1 cup white sugar (can reduce a few tablespoons for a less sweeter taste) * 3/4 cup cold water (or can use unsweetened pineapple juice or use half each which is what I prefer to use) * 5 tablespoons cornstarch (for a less thicker sauce reduce the cornstarch by 1-1/2 tablespoons) 1.In a saucepan combine the first 5 ingredients until combined. 2.In a cup or bowl whisk the cold water with cornstarch or pineapple juice until smooth and combined, then whisk in ketchup mixture; bring to a boil stirring or whisking constantly over medium-high heat until bubbly and thickened (the sauce will continue to thicken more while simmering). 3. Cool slightly and use immediately or refrigerate. + Chinese Hot Mustard *Colemans dry mustard *water Mix (activate) dry mustard with as little water as possible, in a cup, to make a thick non-runny paste (think wasabi paste), then Turn It Over onto a small plate,this seals it so no air escapes. Give it an hour to activate. Then add water to the viscosity desired. = Way better than sweet chili sauce