Birds are thinning out, but still enough for a snack.
-
Having trouble using the site?
Contact support
Maggie’s Motivational Pic Thread v2.0 - - New Rules - See Post #1
- Thread starter Snake-Eyes
- Start date
-
- Tags
- motivational pictures
Birds are thinning out, but still enough for a snack.
Good lord this is a pretty motherfucker!
I forgot it was “Milf Monday” again.
I mean, other than the photoshop/airbrush fake tits that are pointing the wrong direction….
I mean, other than the photoshop/airbrush fake tits that are pointing the wrong direction….
This is what happens when you fuckers complain about heifers on the hoof.
I don’t know if this is allowed. I will take it down if not, but it is too funny….
OK my rant is over, back to the regularly scheduled program!
Currently only a 60 week lead time….No big deal, those aren’t expensive to replace.
The shitbird in my squad banged a chick in the beach in souther France. Sand was a factor for sure. (Shitbird by choice, actually a very capable fellow when he applied himself).It's clear none of you have attempted penetration sex while on a beach. Sand is abrasive. And any kind of lubricant, natural or otherwise, only serves to attract more sand. It's one of those things that looks good on paper but in practice...
People are weird. Mufflers wet, kick starters a dick, and the valve stem is a tit
For anyone who loves poppers, here ya go. Works w/ dove/ducks/goose/chicken.
CORNFLAKE Ducks!!
INGREDIENTS
5-6 teal breasts (Each duck has 2 breasts. Cut each breast into 2 pcs. About finger size. Trim as much silver/gristle away as you can. Rinse. pat dry.
Flour just to sprinkle
Cornflakes (no sugar on them) Use Quart ziplock full & crush to small pieces
3 eggs
Sea salt
Black pepper
1 “large” tablespoon of yellow mustard
1 “large” teaspoon of minced garlic
Freshly chopped parsley (FINELY chopped on a cutting board, about 3/4cup)
PROCEDURE
1.Lightly Salt and pepper the breasts .
2.Lightly sprinkle with flour
Whip/blend eggs, mustard, garlic and parsley in a bowl big enough to hold this mixture and all the meat. Let them rest for 30min.
3. THOROUGHLY Coat w/ cornflakes. You can find a "BOX of finely crushed Kelllog's Cornflakes in the bakery aisle. “PRESS cornflakes into the meat to stick.
Put them in a flat dish large enough to space them out from each other and not stick to one another.
4. Let them rest in the fridge for one hour. ( I THINK this is to aid in the cooking temp. process…..don’t know why, but I didn’t rock the boat.
5. Deep fry them in hot virgin olive oil 350-375 degrees F.., This must be done quick to keep the meat juicy inside. We experimented. Was difficult to regulate the heat on a stove top w/ a sauce pan. At 350 deg. about 40-45 seconds did the trick for us. If you have a deep fryer that maintains a specific temp, should be easier. Still, you don’t wanna over cook. Gingerly take them out of the pan, don’t knock off the corn flakes.
6. It is a quick fry so that it remains juicy inside. Rare or Medium rare, no more than that. You can also do this with chicken and do it well done if you like.
7. Serve with homemade ketchup., or alioli or BBQ sauce., or any sauce you prefer. We used sweet chili sauce, jam, sweet/hot mustard, and Bullseye BBQ sauce. We preferred the sweeter sauces.
Like anyone here even cares!
What, If you like?
For anyone who loves poppers, here ya go. Works w/ dove/ducks/goose/chicken.
CORNFLAKE Ducks!!
INGREDIENTS
5-6 teal breasts (Each duck has 2 breasts. Cut each breast into 2 pcs. About finger size. Trim as much silver/gristle away as you can. Rinse. pat dry.
Flour just to sprinkle
Cornflakes (no sugar on them) Use Quart ziplock full & crush to small pieces
3 eggs
Sea salt
Black pepper
1 “large” tablespoon of yellow mustard
1 “large” teaspoon of minced garlic
Freshly chopped parsley (FINELY chopped on a cutting board, about 3/4cup)
PROCEDURE
1.Lightly Salt and pepper the breasts .
2.Lightly sprinkle with flour
Whip/blend eggs, mustard, garlic and parsley in a bowl big enough to hold this mixture and all the meat. Let them rest for 30min.
3. THOROUGHLY Coat w/ cornflakes. You can find a "BOX of finely crushed Kelllog's Cornflakes in the bakery aisle. “PRESS cornflakes into the meat to stick.
Put them in a flat dish large enough to space them out from each other and not stick to one another.
4. Let them rest in the fridge for one hour. ( I THINK this is to aid in the cooking temp. process…..don’t know why, but I didn’t rock the boat.
5. Deep fry them in hot virgin olive oil 350-375 degrees F.., This must be done quick to keep the meat juicy inside. We experimented. Was difficult to regulate the heat on a stove top w/ a sauce pan. At 350 deg. about 40-45 seconds did the trick for us. If you have a deep fryer that maintains a specific temp, should be easier. Still, you don’t wanna over cook. Gingerly take them out of the pan, don’t knock off the corn flakes.
6. It is a quick fry so that it remains juicy inside. Rare or Medium rare, no more than that. You can also do this with chicken and do it well done if you like.
7. Serve with homemade ketchup., or alioli or BBQ sauce., or any sauce you prefer. We used sweet chili sauce, jam, sweet/hot mustard, and Bullseye BBQ sauce. We preferred the sweeter sauces.
Who eats medium rare chicken? Duck/dove yes, but chicken? Fuck no lol
Pretty sure I'm just reading it different than it was intended, but just incase.
The beetle reminds me of those Mad magazine 'Fold-Ins' on the inside of the back cover.
For anyone who loves poppers, here ya go. Works w/ dove/ducks/goose/chicken.
CORNFLAKE Ducks!!
INGREDIENTS
5-6 teal breasts (Each duck has 2 breasts. Cut each breast into 2 pcs. About finger size. Trim as much silver/gristle away as you can. Rinse. pat dry.
Flour just to sprinkle
Cornflakes (no sugar on them) Use Quart ziplock full & crush to small pieces
3 eggs
Sea salt
Black pepper
1 “large” tablespoon of yellow mustard
1 “large” teaspoon of minced garlic
Freshly chopped parsley (FINELY chopped on a cutting board, about 3/4cup)
PROCEDURE
1.Lightly Salt and pepper the breasts .
2.Lightly sprinkle with flour
Whip/blend eggs, mustard, garlic and parsley in a bowl big enough to hold this mixture and all the meat. Let them rest for 30min.
3. THOROUGHLY Coat w/ cornflakes. You can find a "BOX of finely crushed Kelllog's Cornflakes in the bakery aisle. “PRESS cornflakes into the meat to stick.
Put them in a flat dish large enough to space them out from each other and not stick to one another.
4. Let them rest in the fridge for one hour. ( I THINK this is to aid in the cooking temp. process…..don’t know why, but I didn’t rock the boat.
5. Deep fry them in hot virgin olive oil 350-375 degrees F.., This must be done quick to keep the meat juicy inside. We experimented. Was difficult to regulate the heat on a stove top w/ a sauce pan. At 350 deg. about 40-45 seconds did the trick for us. If you have a deep fryer that maintains a specific temp, should be easier. Still, you don’t wanna over cook. Gingerly take them out of the pan, don’t knock off the corn flakes.
6. It is a quick fry so that it remains juicy inside. Rare or Medium rare, no more than that. You can also do this with chicken and do it well done if you like.
7. Serve with homemade ketchup., or alioli or BBQ sauce., or any sauce you prefer. We used sweet chili sauce, jam, sweet/hot mustard, and Bullseye BBQ sauce. We preferred the sweeter sauces.
I got a few this week with one of my sweet 16s.
I’m happy to say that I haven’t craned one of those off or onto a roof in almost a year now, I do love working for myself.Currently only a 60 week lead time….
Says the guy whos browser history would make a Bangkok prostitute hurl.
Thats what I say about Waigu beef. People still pay far too much for it.
