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mormonpartyboat posted:You need a premium account to see this message Holy poo poo
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Oct 27, 2015 02:21
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peter gabriel posted:GUILTY! I DO! Derek please come down and accept your diploma.
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Oct 27, 2015 02:21
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joats posted:I DO! Derek please come down and accept your diploma. oBJECTION YOUR MAJESTY!
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Oct 27, 2015 02:21
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what happened with that reddit mod? did he say he was sorry?
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Oct 27, 2015 02:21
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Jegan Ace posted:I would like for CIG to spend the remaining 90 million USD (or 4 bucks) on legal fees to fight a long, drawn-out legal battle with people from the internet. id much rather see cr cut and run with most of the money with no game released and cultists start with the mass suicides.
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Oct 27, 2015 02:22
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mormonpartyboat posted:You need a premium account to see this message Premium kinda sucks. You have to buy Platinum to even be able to unlock premium. I don't even care about the Premium wares forum so I don't have it.
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Oct 27, 2015 02:23
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IrvingWashington posted:All I see when I look at flatface is a ray The aquarium will never be the same. This is permanent now. Rays will be this from now on and there's nothing I can do about it.
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Oct 27, 2015 02:23
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Bootcha posted:You'd think transparent explosion gifs would be lying around all over the place. G0RF fucked around with this message at 09:42 on Jul 20, 2016 |
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Oct 27, 2015 02:23
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Maldoror posted:List of top 20 reddit.com/r/starcitizen/ poster's names, phone numbers, and e-mail addresses: Please remove this because this is the type of poo poo that gets threads closed, tia.
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Oct 27, 2015 02:24
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Decrepus posted:Please remove this because this is the type of poo poo that gets threads closed, tia. the other threads are still open.
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Oct 27, 2015 02:25
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Google Butt posted:what happened with that reddit mod? did he say he was sorry? He was thrown under the bus by a terrified r/dereksmart admin and demodded lmao.
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Oct 27, 2015 02:30
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mormonpartyboat posted:You need a premium account to see this message Welp, that's a wrap
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Oct 27, 2015 02:32
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Lord Psychodin posted:Fine. I'm a jackass. Continue to enjoy everything. same
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Oct 27, 2015 02:32
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Maldoror posted:
Jesus, don't post this one (edited out bits, I am not stupid enough to direct quoting this)
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Oct 27, 2015 02:36
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Lord_NeckBeard posted:The reason the turnover is such a big deal is how many people with director and producer in their title. I'm not in gaming, but it was my understanding that those people stay on the project until development ends. Well, from personal experience working in a company with a domineering, overbearing owner, you cycle through a bunch of people with lead or director in their name. Also nothing gets done efficiently. (Also not commenting on gaming though)
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Oct 27, 2015 02:37
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mormonpartyboat posted:You need a premium account to see this message lol poors if you can't read that then you deffo made a bad decision picking SC.
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Oct 27, 2015 02:38
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Pho recipe. easy and cheap you just need to have a hella large cooking pot. Makes 8 satisfying (American-sized) bowls For the broth: 2 medium yellow onions (about 1 pound total) 4-inch piece ginger (about 4 ounces) 5-6 pounds beef soup bones (marrow and knuckle bones) 5 star anise (40 star points total) 6 whole cloves 3-inch cinnamon stick 2 teaspoons cardamom powder 2 teaspoons fennel seeds 1 pound piece of beef chuck, rump, brisket or cross rib roast, cut into 2-by-4-inch pieces (weight after trimming) 1 1/2 tablespoons salt 4 tablespoons fish sauce 1 ounce (1-inch chunk) yellow rock sugar (duong phen; see Note) For the bowls: 1 1/2-2 pounds small (1/8-inch wide) dried or fresh banh pho noodles ("rice sticks'' or Thaichantaboon) 1/2 pound raw eye of round, sirloin, London broil or tri-tip steak, thinly sliced across the grain (1/16 inch thick; freeze for 15 minutes to make it easier to slice) 1 medium yellow onion, sliced paper-thin, left to soak for 30 minutes in a bowl of cold water 3 or 4 scallions, green part only, cut into thin rings 1/3 cup chopped cilantro (ngo) Ground black pepper Prepare the pho broth: Char onion and ginger. Or skip if your lazy i can't tell the difference but vietnamese people insist it is critical. Use an open flame on grill or gas stove. Place onions and ginger on cooking grate and let skin burn. (If using stove, turn on exhaust fan and open a window.) After about 15 minutes, they will soften and become sweetly fragrant. Use tongs to occasionally rotate them and to grab and discard any flyaway onion skin. You do not have to blacken entire surface, just enough to slightly cook onion and ginger. Let cool. Under warm water, remove charred onion skin; trim and discard blackened parts of root or stem ends. If ginger skin is puckered and blistered, smash ginger with flat side of knife to loosen flesh from skin. Otherwise, use sharp paring knife to remove skin, running ginger under warm water to wash off blackened bits. Set aside. Parboil bones. Place bones in stockpot (minimum 12-quart capacity) and cover with cold water. Over high heat, bring to boil. Boil vigorously 2 to 3 minutes to allow impurities to be released. Dump bones and water into sink and rinse bones with warm water. Quickly scrub stockpot to remove any residue. Return bones to pot. Simmer broth. Add 6 quarts water to pot, bring to boil over high heat, then lower flame to gently simmer. Use ladle to skim any scum that rises to surface. Add remaining broth ingredients and cook, uncovered, for 1 1/2 hours. Boneless meat should be slightly chewy but not tough. When it is cooked to your liking, remove it and place in bowl of cold water for 10 minutes; this prevents the meat from drying up and turning dark as it cools. Drain the meat; cool, then refrigerate. Simmer broth 4eva or 3 hours at least. Strain the pho broth through fine strainer. If desired, remove any bits of gelatinous tendon from bones to add to your pho bowl. Store tendon with cooked beef. Discard solids. Use ladle to skim fat from top of the pho broth if you're a loving pussy. Taste and adjust flavor with additional salt, fish sauce and yellow rock sugar. The pho broth should taste slightly too strong because the noodles and other ingredients are not salted. (If you've gone too far, add water to dilute.) You can usually get another load out of the bones if you recharge the other ingredients and simmer again.
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Oct 27, 2015 02:40
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Cheatum the Evil Midget posted:Pho recipe. easy and cheap you just need to have a hella large cooking pot. How well does this store? Can the recipe be reduced to only make four servings easily?
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Oct 27, 2015 02:43
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IrvingWashington posted:All I see when I look at flatface is a ray grats I went audible on the second one
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Oct 27, 2015 02:44
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Cheatum the Evil Midget posted:Pho recipe. easy and cheap you just need to have a hella large cooking pot. I love you please send dick pics tia
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Oct 27, 2015 02:44
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Matlock Birthmark posted:How well does this store? Can the recipe be reduced to only make four servings easily? The broth freezes really well, a full size pho bowl is about 600ml worth. Halving the amounts should get you about 4 big bowls worth.
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Oct 27, 2015 02:51
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D_Smart posted:OK, I'm not sure how we ended up down this road. But let's get some clarity here. Raskolnikov posted:Number 5 is not true. Number 4 applies to my friend as well as your other group of people. I believe he contacted you saying to leave both of them out of everything. I will ask him later tonight on teamspeak exactly what he sent you. Ah! I see now how we're getting wires crossed. So nobody was lying then. At least not this time around  Anyway, so who does the censored the dick pic in #5 come from then?
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Oct 27, 2015 02:52
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Cheatum the Evil Midget posted:The broth freezes really well, a full size pho bowl is about 600ml worth. Halving the amounts should get you about 4 big bowls worth. nobody cares about your soup bro
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Oct 27, 2015 02:53
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Raskolnikov posted:I love you please send dick pics tia I'm married with two kids so sure comin right up
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Oct 27, 2015 02:53
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D_Smart posted:Ah! I see now how we're getting wires crossed. So nobody was lying then. At least not this time around Nice av  https://www.reddit.com/r/DerekSmart/comments/3qd34c/psa_the_something_awful_forums_custom_titles/ redditors  for avs
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Oct 27, 2015 02:55
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D_Smart posted:Ah! I see now how we're getting wires crossed. So nobody was lying then. At least not this time around
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Oct 27, 2015 02:55
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Has anyone conducted a health and wellness check on Octopode recently? 
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Oct 27, 2015 02:56
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Derek what do you think of my soup
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Oct 27, 2015 02:57
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Cheatum the Evil Midget posted:Pho recipe. easy and cheap you just need to have a hella large cooking pot. Reddit. Seriously. Archive this it looks delicious. I am going to make it this weekend.
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Oct 27, 2015 02:57
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Derek Smart, will you start a Kickstarter campaign for a documentary on how you will bring down a 90 million dollar JPEG marketing company?
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Oct 27, 2015 02:57
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D_Smart posted:Ah! I see now how we're getting wires crossed. So nobody was lying then. At least not this time around that dude has an unattractive body and if the amount of censored material is any indicator, has a tiny d. legit advice from me mr. wulf: don't send any more pics of yourself to anyone, cuz u aint got no alibi.
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Oct 27, 2015 02:57
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Nostalgia4Infinity posted:Has anyone conducted a health and wellness check on Octopode recently? he just died to an ogre and Sigmund on D:4 
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Oct 27, 2015 02:58
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Wafflz posted:Nice av LOL such god drat broken people ahahahaha
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Oct 27, 2015 03:00
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Nostalgia4Infinity posted:Has anyone conducted a health and wellness check on Octopode recently? His wife's wellness is prolly more of a concern, if she really underwent surgery. Octo's same as usual most likely.
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Oct 27, 2015 03:00
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D_Smart posted:Ah! I see now how we're getting wires crossed. So nobody was lying then. At least not this time around ahhahaa the avatar. Someone is pissseeddd.
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Oct 27, 2015 03:00
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Nostalgia4Infinity posted:Has anyone conducted a health and wellness check on Octopode recently? He's busy studying innernet law so he can help the cig cause defend itself from our Lord of war derek smarte
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Oct 27, 2015 03:00
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CANNELLONI Tomato Sauce: 4 Tablespoons olive oil 1 Cup finely chopped onions 4 Cups coarsely chopped (and not drained!) Italian plum tomatoes OR one 28 oz can 6 Tablespoons tomato paste or one 6 oz can 2 Tablespoons finely cut fresh or dried basil 2 Teaspoons sugar 1 Teaspoon salt Freshly ground black pepper Using a 2 or 3 quart saucepan, heat the olive oil. Add onions and cook over moderate heat 7 or 8 minutes until soft but NOT brown. Add tomatoes, tomato paste, basil, sugar, salt, and a few grindings of pepper. Reduce heat to low and simmer partially covered for 1 hour. Stir occasionally. Cool and refrigerate until ready to use. Place tomato sauce on low heat to re-warm before making filling. Filling: 2 Tablespoons olive oil ¼ Cup finely chopped onions 1 Teaspoon finely chopped garlic ¾ lb. fresh spinach, cooked, drained, squeezed and finely chopped OR a 10oz package frozen chopped spinach, defrosted, squeezed dry, and chopped again 2 Tablespoons butter 1 lb. Ground round steak 2 Chicken livers 5 Tablespoons freshly grated parmesan or romano cheese 2 Tablespoons heavy cream 2 Eggs, slightly beaten ½ Teaspoon dried oregano, crumbled Salt Freshly ground black pepper Heat olive oil in skillet. Add onions and garlic. Cook over moderate heat for 7 or 8 minutes until soft but not browned. Stir in spinach and cook, stirring constantly, until excess moisture has boiled away and spinach sticks slightly to pan. Transfer to large mixing bowl. Melt 1 tablespoon butter in same skillet and lightly brown ground meat. Add to mixture in bowl. Melt 1 more tablespoon butter in skillet and cook livers until somewhat firm, lightly browned but still pink inside. Chop them coarsely, then add them to mixture in bowl along with 5 tablespoons cheese, 2 tablespoons cream, eggs and oregano. Mix ingredients together thoroughly. Taste and season with salt and pepper. Put aside while you cook noodles. Noodles: 1 Box manicotti noodles Cook manicotti noodles in large pot of boiling, salted water (about 4 at a time) until noodles are only beginning to soften. If you cook them too long stuffing them will suck. Rinse and drain. Pour a thin layer of the warm tomato sauce in 2 buttered 10x14 baking dishes. Stuff each noodle with filling and lay side by side over the sauce. Put to one side while you make cream sauce. Preheat oven to 350 degrees F. Cream Sauce: 4 Tablespoons butter 4 Tablespoons flour 1 Cup milk 1 Cup heavy cream 1 Teaspoon salt 1/8 Teaspoon white pepper Melt butter in 3 quart saucepan. Remove pan from heat and stir in the flour. Pour the milk and cream in all at once, whisking constantly until flour is partially dissolved. Return pan to high heat and cook, stirring constantly with whisk. When sauce comes to a boil, reduce heat and simmer, still stirring, for 2 or 3 minutes longer or sauce is thick enough to coat the wires of the whisk heavily. Remove from heat and season with salt and pepper. All Together Now: Pour cream sauce over the top of stuffed noodles. Spoon the remaining tomato sauce on top. Scatter in 4 tablespoons grated cheese and dot with 2 tablespoons butter. Bake uncovered in middle of oven for 30 minutes until sauce is bubbling. Serve from baking dishes. **AND FOR THE LOVE OF GOD DO NOT LEAVE THE LIVERS OUT**
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Oct 27, 2015 03:00
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hey reddit on something awful having an av bought for you is definitely a mark of shame and not something a lot of people are proud of considering they got some idiot on the internet angry enough to spend money on them please dont buy us avatars
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Oct 27, 2015 03:00
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Nostalgia4Infinity posted:Has anyone conducted a health and wellness check on Octopode recently? I've seen him pop in elsewhere recently.
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Oct 27, 2015 03:01
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Eonwe posted:hey reddit on something awful having an av bought for you is definitely a mark of shame and not something a lot of people are proud of considering they got some idiot on the internet angry enough to spend money on them
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Oct 27, 2015 03:01
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