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pops

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Everything posted by pops

  1. I also believe they basically burn up all the oxygen in the area so you are suffocating while you're burning to death.
  2. Nope
  3. They are all echo chambers. They show you what they think you want to see. I dont care if it is threads or Twitter or reddit or 4chan. As dumb as it sounds, this thread has more truth, facts, and news than any other conglomeration on the web. And it isn't close. And it is thanks to posters like you.
  4. pops

    Cowboys-49ers

    That's an indictment on dak.
  5. pops

    Cowboys-49ers

    How many neutral zone infractions can you have before you realize you're retarded?
  6. pops

    Cowboys-49ers

    Looking that way after the first dive
  7. Fuck plates
  8. Fuck Denver, but those helmets are perfect. So much better that the boise state bullshit.
  9. When her dad told her he wanted a bj and he whipped it out....
  10. Maybe I base it on your avatar. Then what?
  11. 1st and goal from 2 feet away. Nothing. Yeah.... refs sucked. But the game was there to win and Texas didn't.
  12. Bert you glorious bitch
  13. Good lord
  14. Quit playing with your food. LFG
  15. The holds are getting dumb.
  16. Rules
  17. Down 3 scores and going off tackle with 18 minutes left in the game. Bold strategy, cotton
  18. Buddy sent it to me. Southwestern utah.
  19. What is this? Great basin gopher?
  20. Bob trying so hard to fit in and contribute is pretty rough.
  21. pops

    Nintendo Switch

    Pics that make you say holy shit!
  22. McClaren is such a buffoon. Goes 1 for 6 on blind beer taste test after guaranteeing he could name top 5 macro brews no problem. I feel bad for donny.
  23. I doubt mine is very surl'd but it's what I like. I go cilantro and parsley (flat leaf) at about a 2 to 1 ratio in favor of the cilantro Garlic Shallot Fresno Chile Oregano Red wine vinegar Olive oil- I go about 3 parts oil to 2 parts vinegar.... sometimes getting closer to 1:1 Salt Pepper It's a bit of a beating but I hand chop everything as finely as I can. I just gets too pasty for me in a food processor or blender. I much prefer the texture this way. I also use all fresh and no dried ingredients. And I go heavier on the vinegar than most recipes call for because I like the tang, especially on a rich, fatty cut.
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