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[NSFW] Mid-A Epic Random-ness: Third Encounter

Old 03-11-2012, 05:23 AM
  #81  
KAT_Ayanami
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LOL
The Mid Atlantic Car Scene picture is awesome!!
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Old 03-11-2012, 09:57 AM
  #82  
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Fixed:
Originally Posted by Alberto View Post
I know pretty hardcore gamers who play and own both systems. They all say the better players are on XBOX. TIFWIW.
Just picked up an xbox last night.

I had $30 in certificates at bestbuy. Picked up a year membership for $35 since I bought the bundle pack. Halo reach and fable three, 3month membership, 250h.d for 250 doll hairs. Then the guy took 20 bucks off the total purchase.

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Old 03-11-2012, 10:30 AM
  #83  
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^^ get MW3
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Old 03-11-2012, 04:16 PM
  #84  
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Alright ***** XBOX vs PS3 in MW3.

A set of XBOX players accept the challenge on PS3 console. Then the other way around.
2 matches of every game mode.
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Old 03-11-2012, 04:39 PM
  #85  
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Made dinner tonight!

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Old 03-11-2012, 04:41 PM
  #86  
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Looks good....


Why didnt you make it out Friday?

Oh yea top secret 666 car in the way.
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Old 03-11-2012, 04:50 PM
  #87  
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That ground cat looks over cooked yet still kinda yummy.
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Old 03-11-2012, 04:57 PM
  #88  
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^ LOL funny Jeff!

It's actually pork chop so it has to be well done. Marinated the meat for a few hours with chili powder, fresh chopped up garlic, white pepper powder, oyster sauce, soy sauce, Chinese cooking wine (fuzhou style), sesame oil. Baked for about 20 minutes in 420 degree.

Edit: In short.. secret recipe was ching-chong-sauce.

Last edited by bb1314; 03-11-2012 at 05:06 PM.
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Old 03-11-2012, 05:16 PM
  #89  
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Fawking Ching Chong sauce $hit....sounded good till you said that.
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Old 03-11-2012, 05:21 PM
  #90  
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Originally Posted by Alberto View Post
Fawking Ching Chong sauce $hit....sounded good till you said that.
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Old 03-11-2012, 06:30 PM
  #91  
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Pork no longer needs to be cooked well done. Thats a thing of the past, at least in the U.S when I do thick cut pork chops or a pork loin I like cooking it to meduim.
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Old 03-11-2012, 06:31 PM
  #92  
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Ching Chong sauce is much better sounding then the *** from sum yung guy sauce Ethan used last time.
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Old 03-12-2012, 06:11 AM
  #93  
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Originally Posted by jeffie7 View Post
Pork no longer needs to be cooked well done. Thats a thing of the past, at least in the U.S when I do thick cut pork chops or a pork loin I like cooking it to meduim.
Yeah FDA said 165 is no longer necessary. Which is good because I dont think there has been a recorded case of Trichonosis in the US in the last 6 years. And if there has I dont see it being more than 10 people and they are probably Asian.

Last edited by Jgrizzle; 03-12-2012 at 06:14 AM. Reason: wrong federal angency
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Old 03-12-2012, 06:14 AM
  #94  
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It was pretty recent they lowered the required temp. Last May maybe?
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Old 03-12-2012, 06:37 AM
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Originally Posted by Jgrizzle View Post
It was pretty recent they lowered the required temp. Last May maybe?
Its been years. People are some reason just hearing about it.
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Old 03-12-2012, 09:03 AM
  #96  
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Originally Posted by jeffie7 View Post
Its been years. People are some reason just hearing about it.
Good to know this info. Next time I will try to bake for 15 minutes instead of 20. Medium done pork chop.. Hmmmmmm sounds yummy!
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Old 03-12-2012, 10:20 AM
  #97  
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A co-worker of mine spent almost a month in hospital due to Trichinosis. During that time he had visits from the FDA and CDC trying to find the source. Difficult to determine were he got it b/c he had been eating out a lot a couple weeks prior to him getting sick, but ate some pork sausages from Giant a few days before.
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Old 03-12-2012, 10:22 AM
  #98  
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Originally Posted by bb1314 View Post
Good to know this info. Next time I will try to bake for 15 minutes instead of 20. Medium done pork chop.. Hmmmmmm sounds yummy!
Never bake with a time in mind. It's never the same, pork will be thicker or thinner, the oven will run hotter/less hot. Even when we bake cakes, we use time on the low end to get an idea of where it needs to be but then check it with a thermometer to get it perfect every time.

http://www.amazon.com/Taylor-1470-Di...1576380&sr=8-7

Set the temp and forget about it until it goes beep beep beep beep.

I cook batches of meet every week, and to this day I still use a meat thermometer.

Just got done cooking a batch of chicken breast for the week. Protein for lunches at work.
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Old 03-12-2012, 10:28 AM
  #99  
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Originally Posted by WASHWIZ View Post
A co-worker of mine spent almost a month in hospital due to Trichinosis. During that time he had visits from the FDA and CDC trying to find the source. Difficult to determine were he got it b/c he had been eating out a lot a couple weeks prior to him getting sick, but ate some pork sausages from Giant a few days before.
Trichinosis is a parasitic roundworm disease. Human cases of trichinosis have been associated with eating undercooked homemade sausage that contains pork or horse meat, as well as eating walrus or bear meat. Because many states have adopted laws requiring that all garbage fed to hogs be sterilized, fewer people get trichinosis today. Although trichinosis is very uncommon in the United States today, it is found occasionally in rural areas.
Bottom line, you have a better chance at getting E coli from MCDs then you do at getting worms from pork. Does that mean it never happens? No, but the odds are low. I also just ate over easy eggs with super runny yokes today MmMmmmmmm soooo good who doesn't love salmonella.


**** happens, but the odds are better you'll die today while driving home before picking up worms from pork. Even if you do get unlucky and catch it, most times it passes on its own.

How is it treated?

Most people who have a mild infection get better without treatment.

For more severe symptoms, your healthcare provider may prescribe mebendazole or prednisone. Take all your medicine as prescribed. If you quit taking your medicine before you have taken all of it, the infection may come back.

If you have a severe infection, you may need to stay at the hospital. Your healthcare provider may prescribe high doses of corticosteroids. This medicine helps to control the symptoms. After 24 to 48 hours of high doses, you may then need lower doses for several days or weeks at home.

Last edited by jeffie7; 03-12-2012 at 10:34 AM.
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Old 03-12-2012, 10:34 AM
  #100  
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Originally Posted by jeffie7 View Post
Bottom line, you have a better chance at getting E coli from MCDs then you do at getting worms from pork. Does that mean it never happens? No, but the odds are low. I also just ate over easy eggs with super runny yokes today MmMmmmmmm soooo good who doesn't love salmonella.


**** happens, but the odds are better you'll die today while driving home before picking up worms from pork.
You're right, just wanted people to be cautious
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