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Fatimatu · Guest

Go with your gut.
If people care more about their furniture getting s few scratches than the health of their cat then they should not get a cat full stop.

Punitha · Guest

“Please find enclosed this voucher good for 2 (two) free Internets. You must redeem this voucher before 11/20/10. If you are under 18 years of age, the voucher must be redeemed by a parent or guardian. Other restrictions apply. "Internets" are a registered trademark of Bush Corp., LLC, all rights reserved. (c) 2009.

Irfan · Guest

My college coach at Emporia State (KS, think Leon Lett) never punted inside his own 30 unless it was more than 4th and 5. Of course, that was Division 2, but he might have been onto something. That offense broke all kinds of NCAA records..
That's for Japan noob.!

Tennille · Guest

I post this whenever I come across any mention of Buffalo.You beat me to it....this time.?
The moon is mostly made out of the same material as the Earth. It does have a fair amount of material from impacts with other bodies, but it's not that significant of an amount.

Jecebel · Guest

It's from a Norwegian Jackass type show.

Raachi · Guest

This article is missing a couple of key points....1. It mentions using a 12-18 pound turkey, but I really wouldn't go over 15 pounds. The heavier the turkey, the longer the cooking time, and the thin parts start getting overcooked. Also, you're more likely to have a accident with the oil spilling with larger birds. If you're having the whole clan over an need a larger bird, fry two! You get twice the fun and twice the meat.2. Season the turkey by injecting the meat with some sort of injection seasoning/marinade. You can buy injection kits, complete with horse-syringe, or you can mix up your own. Inject the breasts, thighs, and legs, in multiple places. You won't be disappointed. You can also put some sort of seasoning rub on the inside and outside of the bird, but much of this is going to fall off in the fryer. The injection is the most important seasoning. 3. Make sure the thermometer is not touching the bird or the pot! Insert the thermometer so it is in the oil between the bird and the pot. Touching either the bird or pot will cause erroneous readings. Do not put it in the middle of the bird's chest cavity, tempting as it may be. 4. NEVER leave the pot unattended, NEVER. The 100,000 BTU propane burner you are using has absolutely no thermostatic control. This is especially important after you've put the turkey in and you're trying to get the temp back up to 350 F. Even at full blast, the temp seems to rise very slowly at first, but then suddenly it shoots up to 350 and beyond. If you go back in the house to get another beer and get distracted from your task, you could come back outside to a burnt turkey at best, or a boiling cauldron on napalm at worst! Take an ice-chest with beer out with you to begin with. Besides, monitoring the turkey is a damn good excuse to stay outside away from annoying in-laws!5. Make DAMN SURE you have a full tank of propane. There would be nothing worse than getting your bird going only to have a flame-out a few minutes later. Better yet, have a full back-up. If you aren't sure how much you have, you can weigh the tank. A full 20 pound tank should weigh 37 pounds. The tare (empty) weight is 17 pounds. 6. Yes you can keep and re-use the oil, but it is a pain in the ass. I let mine cool and add it to the compost pile where it greatly accelerates the composting process. If you insist on re-using it, a better idea is to invite friends/neighbors who are not eating your turkey with you to bring one over and fry it before/after yours. You've already got the hot oil going! BTW, it is a lot easier to justify composting canola oil--which costs half as much as peanut oil. 7. Contrary to popular opinion, deep-fried-turkey is not moist because it is full of oil/grease. Other than a little oil on the skin, the turkey should be free of frying oil. It is moist because frying seals in moisture.

McIlvenny · Guest

SHUT DOWN EVERYTHING!!!!!!!!!!

Leesa · Guest

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