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DeRank ™: 39,03
DeAge™ : 7565 days • Here since 25 september 2005
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Octogen 2fiveonine
Octogen 2fiveonine
30 jan 10
Voto:
He's really a diabolical snob!
Octogen 2fiveonine
Octogen 2fiveonine
30 jan 10
Voto:
Goodness! I've lost sixteen diopters in one fell swoop just by opening such a page: Diabolical snob, that's all it is. Anyway, at least the record isn't too bad.
Dahmer The Studio Sessions - Discography
Dahmer The Studio Sessions - Discography
29 jan 10
Voto:
I completely agree with Mr. Alfredo. Let’s go ahead with some sacred GrindMalloreddus alla CampidanesePornGore - ingredients (for 6 people): 500 g of malloreddus, 150 g of fresh sausage, 500 g of tomato puree, 1/2 glass of extra virgin olive oil, 1 onion, 5 basil leaves, a bit of saffron, grated pecorino cheese, salt. Preparation: sauté the chopped onion and diced sausage in the oil; after about 12 minutes, add the tomato puree, saffron, and salt, let everything cook for about 20 minutes, then add the basil leaves and finish cooking (around 45 minutes). In salted boiling water, add the malloreddus, drain them, and transfer to a large bowl to mix with the sauce, add a bit of cheese and serve hot. Enjoy your meal!
Faeces Eruption/Anal Penetration Diarrhoeal Sludge
Faeces Eruption/Anal Penetration Diarrhoeal Sludge
27 jan 10
Voto:
I also wanted to say that to produce these extra-gastronomic dis-culi, one must eat well in order to generate a lot of beautiful (artistic) poop. Here it is. Pappardelle with porcini mushrooms: carefully clean 750 grams of porcini mushrooms with the help of a soft brush and/or a damp cloth. Cut them into pieces. Meanwhile, slice an onion and put it in a pan with 8 tablespoons of extra virgin olive oil, a small unbroken chili pepper, and a whole unpeeled garlic clove. Sauté the ingredients until golden, then remove the garlic and chili pepper and add the previously cut porcini mushrooms to the pan. Sauté over high heat for a few minutes, then season with salt and cover the pan partially to let the steam from the water released by the mushrooms escape; let it cook for about 15 minutes, ensuring that the sauce doesn't dry out completely. After this time, add 100 grams of béchamel to the sauce (see reference below). Meanwhile, cook 700 grams of pappardelle and drain them without losing all the cooking water. Add them to the sauce pan, stir to coat all the pasta and season with plenty of finely chopped parsley. Toss and serve with grated parmesan on the side. Bon Appétit. E défècat, of cors.
Sky Sport Stadio Meazza Milano, Inter - Milan - 24.01.10
Sky Sport Stadio Meazza Milano, Inter - Milan - 24.01.10
27 jan 10
Voto:
So be it. Amen!
Sky Sport Stadio Meazza Milano, Inter - Milan - 24.01.10
Sky Sport Stadio Meazza Milano, Inter - Milan - 24.01.10
27 jan 10
Voto:
If you don't want to break the bank, I would say that a Vermentino Costa Molino (Cantine Argiolas) could be paired without much hesitation. Bon Appétit.
Sky Sport Stadio Meazza Milano, Inter - Milan - 24.01.10
Sky Sport Stadio Meazza Milano, Inter - Milan - 24.01.10
27 jan 10
Voto:
Pappardelle with Porcini Mushrooms: clean 750 grams of porcini mushrooms thoroughly using a soft brush and/or a damp cloth. Cut them into pieces. In the meantime, slice an onion and place it in a pot with 8 tablespoons of extra virgin olive oil, a small unbroken chili pepper, and a whole unpeeled garlic clove. Sauté the ingredients until golden, then remove the garlic and chili pepper, and add the previously chopped porcini mushrooms to the pot. Sauté over high heat for a few minutes, then salt and cover the pot partially to let out the steam from the water released by the mushrooms; let it cook for about 15 minutes, ensuring that the sauce doesn’t dry out completely. After this time, add 100 grams of béchamel sauce to the sauce (see reference below). In the meantime, cook 700 grams of pappardelle and drain them without losing all of the cooking water. Add them to the pot with the sauce, stir to coat all the pasta, and season with plenty of finely chopped parsley. Toss and serve with grated Parmesan cheese on the side.
Faeces Eruption/Anal Penetration Diarrhoeal Sludge
Faeces Eruption/Anal Penetration Diarrhoeal Sludge
26 jan 10
Voto:
I must say that this PornoGrind scholar DeRecensore intrigues me: does he really appreciate this kind of music (especially) for what is depicted on the cover, but stops at mere acoustic-visual tasting in a detached way, or does he actually fully (rather: viscerally) share the philosophy and solid content it represents? In that case: does he love to get himself derrièrerized? Or perhaps he actively and generously participates only in the act of expelling? Let me know. Let me know. Because maybe, if he likes, I'll send him a bucket full by mail.
Faeces Eruption/Anal Penetration Diarrhoeal Sludge
Faeces Eruption/Anal Penetration Diarrhoeal Sludge
26 jan 10
Voto:
Well, of course, if you assess (cross-sectionally) the work (also and especially) in light of the depiction on the cover, it seems absolutely necessary to highlight the undoubtedly celestial music-quality of the artifact. Five/Fifths ad infinitum and let’s not talk about it anymore. UH!
Faeces Eruption/Anal Penetration Diarrhoeal Sludge
Faeces Eruption/Anal Penetration Diarrhoeal Sludge
26 jan 10
Voto:
Finally! Long live the diarrhea!
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