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Displaying Topics 1 to 14 of 8361

Just under 1.5 years for me

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Originally Posted By TranceAddict Displaying Topics 1 to 14 of 9386

fo yeuhs

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Originally posted by UWM

yeah. awesome.

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+ + + AMBROSIA
lovebirds tracklist archive | vincenzo tracklist archive

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Originally posted by gehzumteufel ahh yeah price is a bit more for the 870. i have heard the same thing about the reviews on the sd1000. great camera for the pricepoint. oh and yes thats exactly why the a series sucks. you cant just slip it in your pocket. it looks like you got a cock in there too. no thanks.

yeah, that's why I prefer the SD over the A series. I like it fitting nicely in my pocket

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[11:58] Bas //: fuck he's hot

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Originally posted by Tranceaddict Displaying Topics 1 to 14 of 9897

joined nov 2005. so just over 2yrs.

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Originally posted by bas Dual exhaust tips on dual exhaust = QUAD EXHAUST = 300 gain in horsepower. Duh

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Originally posted by bas Undies with a dickhole aren't good for guys. Your balls can get caught in them. That's why I prefer to go over the gate instead of through the fence.

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Originally posted by bas Thai curry rockszsszzz!!! And people rejoice! The writer's strike is over.

Holy fuck did I ever LOL HARD @ The Colbert Report when he welcomed back all his writers and fucking KEVIN BACON comes out. LMFAO!!

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Originally posted by Sushipunk Damn, missed this post. It's a pretty simple recipe, and tastes wicked. . . .

Alright, so I couldn't find green curry paste today, which sucked - but I bought some red curry paste and kind of bastardized your recipe into my own concoction.

Used baby corn, snow peas, carrots, onions, green beans for veggies.

Cooked the chicken in a reduction of sweet chile sauce, red curry paste, a bit of olive oil, and a little red wine - added veggies once chicken was about half cooked. Once the veggies were done I added the cashews, then the coconut cream and coriander - simmered it for about half an hour to 40 minutes so the sauce really cooked down and made some yellow curry rice to serve it over. Was great, thanks loads for the inspiration!

Once I can find some green curry paste I'll try it the true way and let you know what I think

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last minute disco dot net

Its thursday which means it is the end of the week for me......

i flunked a test really bad this week (63 on my perceptions class) so the only way to desensitize myself from the pain is to drink some wine


1 bottle down, 1 to go

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Originally posted by Halcyon+On+On OOKA-OOKA ME NACHOS ME PRESS KEYS ON COMPUTER GOOD

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Originally posted by RJT Alright, so I couldn't find green curry paste today, which sucked - but I bought some red curry paste and kind of bastardized your recipe into my own concoction. Used baby corn, snow peas, carrots, onions, green beans for veggies. Cooked the chicken in a reduction of sweet chile sauce, red curry paste, a bit of olive oil, and a little red wine - added veggies once chicken was about half cooked. Once the veggies were done I added the cashews, then the coconut cream and coriander - simmered it for about half an hour to 40 minutes so the sauce really cooked down and made some yellow curry rice to serve it over. Was great, thanks loads for the inspiration! Once I can find some green curry paste I'll try it the true way and let you know what I think

Damn, that sounds pretty fucking awesome. I'ma give that a try myself Good call on the snow peas, they go really well with that kind of dish!

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Originally posted by Sushipunk Damn, that sounds pretty fucking awesome. I'ma give that a try myself Good call on the snow peas, they go really well with that kind of dish!

I just kind of saw what they had at the market today that I thought would go well in stir fry and bought it.

I had never cooked cabbage in a dish like this and I was wary of trying and fucking up, so I decided to save that for another day - but seriously, thanks for giving me the head start on cooking with curry. I didn't think I'd like all the coconut cream in it either, but you were totally right - just cook it down as long as you can wait, and once it had really thickened up a bit and reduced down (so there wasn't much of it) everything was just cooked into the food.

Definitely a bomb recipe that you can do a lot of different ways

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last minute disco dot net

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Originally posted by RJT I just kind of saw what they had at the market today that I thought would go well in stir fry and bought it. I had never cooked cabbage in a dish like this and I was wary of trying and fucking up, so I decided to save that for another day - but seriously, thanks for giving me the head start on cooking with curry. I didn't think I'd like all the coconut cream in it either, but you were totally right - just cook it down as long as you can wait, and once it had really thickened up a bit and reduced down (so there wasn't much of it) everything was just cooked into the food. Definitely a bomb recipe that you can do a lot of different ways

Haha. yeah it's handy like that. You can pretty much just use what you've got, as long as you have some coconut cream and the paste itself. As an alternative to rice, you can also serve it over Hokkein (sp?) noodles. Just throw the noodles in with the coconut cream at the end, and let them cook with everything.

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Thoughts on the cabbage issue? How do you prepare/cook it? What kind of cabbage?

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