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February 22, 2009 -- 1:30 PM
posted by Par
February 21, 2009 -- 9:08 PM
posted by Par
I love this site:
Committee Chair - “Dr. Nick this malpractice committee has received a few complaints against you. Of the 160 gravest charges the most troubling are: performing major operations with a knife and fork from a seafood restaurant…â€
Dr. Nick - “But I cleaned it with my napkin!
February 19, 2009 -- 12:07 AM
posted by Par
coming soon (to the states, at least): cola with real sugar.
i don't know about pepsi, but for coke, real sugar is noticeably better.
February 18, 2009 -- 3:46 PM
posted by nobody knows my face
February 18, 2009 -- 7:59 AM
posted by Al
I've been one-upped! Not like this finding fattier and fattier foods is a good one-upping. Anyways got to make one of these heart-attacks on a plate one day...
February 17, 2009 -- 9:48 PM
posted by Par
But the best beards are noble — for truly remarkable cultivation, they require boldness, persistence, and a willful indifference to the status quo. Hipsters and bikers alike may grow beards as a form of subtle rebellion; engineers may let their faces sprout through uncaring (for conventional standards of grooming as well as for simple effort); weirdos at comic-conventions may simply want to hide weak chins. Beards are grown today for all these reasons and many others.
Yet one element links them all — they are grown in defiance of Big Razor’s omnipresent control of the mainstream media. The empire built by filthy-rich huckster King Gillette appeals constantly to our masculine instincts with commercials full of swooping fighter-jets and square-jawed, clean-shaven heroes. Virtually no romantic protagonist in the media wears a beard today, from loving husbands who buy their wives gaudy diamonds and Lexuses to aspirational Axe Body Spray and Miller Lite dude-bro meatheads.
February 17, 2009 -- 8:43 PM
posted by Jsese
Hows about this Al?
The Bacon Explosion Wellington
In response to the original Bacon Explosion: two pounds of bacon woven through and around two pounds of sausage and slathered in barbecue sauce with the addition of cheese and egg, wrapped in croissant dough.
