[Biorin]

Originally Posted by UncleWede

Are you more "appreciative" just before shark week?

Great question... Probably.

[Biorin]

Originally Posted by Axius

...., but what if I want everyone to like what I like? If they don't then I just use it against them and make them feel so worthless that they eventually cave in and do it anyways.


or a reward system. Do this and win prize behind door A or door B (usually mystery surprises).

"I have not licked your vagina and therefore you are a worthless whore."

"If I can lick your vagina I'll make you bacon."

Good options.

[Axius]

Originally Posted by Biorin

"I have not licked your vagina and therefore you are a worthless whore."

"If I can lick your vagina I'll make you bacon."

Good options.

Believe it or not, the second one is far more effective. Hell, I let people lick my vagina if they'll cook me some bacon.

[Mr Tonka]

Originally Posted by Axius

Believe it or not, the second one is far more effective. Hell, I let people lick my vagina if they'll cook me some bacon.

I just bought some bacon.....

[Axius]

Originally Posted by Mr Tonka

I just bought some bacon.....

What are you waiting for big boy, get on over here!

[Mr Tonka]

Originally Posted by Axius

What are you waiting for big boy, get on over here!

Waiting for? I've had your bedroom ready since the first of the year.

[Axius]

Originally Posted by Mr Tonka

Waiting for? I've had your bedroom ready since the first of the year.

I thought you said it was OUR bedroom.


Wait..., why do I always have to travel? I feel like a high class traveling prostitute.

[shoei]

Well... This convo started off well with Biorin talking about what she likes and doesn't like in the bedroom / size of penis she can handle / quick lesson in sexual deviant terms, and now, back to our regularly scheduled program of Brokeback Bimmerpost...

*SIGH*

[Axius]

Originally Posted by shoei

Well... This convo started off well with Biorin talking about what she likes and doesn't like in the bedroom / size of penis she can handle / quick lesson in sexual deviant terms, and now, back to our regularly scheduled program of Brokeback Bimmerpost...

*SIGH*

...., if you wanted in all you had to do was ask.

[shoei]

Originally Posted by Axius

...., if you wanted in all you had to do was ask.

Can I has bacon??!!! I'm really in it for the swine, not gonna lie... Maple glazed extra crispy perhaps ?!

[Mr Tonka]

Originally Posted by shoei

Can I has bacon??!!! I'm really in it for the swine, not gonna lie... Maple glazed extra crispy perhaps ?!

You lost me at extra crispy. No meat deserves that!

[shoei]

Originally Posted by Mr Tonka

You lost me at extra crispy. No meat deserves that!

It's bacon... Who wants soggy / medium rare bacon?!!

[Mr Tonka]

Originally Posted by shoei

It's bacon... Who wants soggy / medium rare bacon?!!

1st, It's Glorious Bacon!

2nd, Who wants crunchy, charred to a shell of it's former Glorious self, Bacon?!

[shoei]

Originally Posted by Mr Tonka

1st, It's Glorious Bacon!

2nd, Who wants crunchy, charred to a shell of it's former Glorious self, Bacon?!

*raises hand* I want crispy NOT burnt bacon

[Biorin]

Originally Posted by shoei

Well... This convo started off well with Biorin talking about what she likes and doesn't like in the bedroom / size of penis she can handle / quick lesson in sexual deviant terms, and now, back to our regularly scheduled program of Brokeback Bimmerpost...

*SIGH*

I don't recall saying the size I could handle, but for clarification, smaller than 3" or larger than 14" only, please.

[Mr Tonka]

Originally Posted by shoei

*raises hand* I want crispy NOT burnt bacon

A meat that is 1/4 inch thick or less, made crispy, IS burnt.

Have you tried baking your bacon in the oven? I hear that's the best way to murder some good bacon.

[UglyBuzzard]

Originally Posted by Biorin

I don't recall saying the size I could handle, but for clarification, smaller than 3" or larger than 14" only, please.

with or without batteries?

[RJ_]

Originally Posted by Biorin

I don't recall saying the size I could handle, but for clarification, smaller than 3" or larger than 14" only, please.

3 > P < 14

Nice.

[shoei]

Originally Posted by Biorin

I don't recall saying the size I could handle, but for clarification, smaller than 3" or larger than 14" only, please.

So what you're saying is - I have a chance going off of those measurements ?

As does probably Froto and Chewbacca but that's neither here nor there...

[shoei]

Originally Posted by Mr Tonka

A meat that is 1/4 inch thick or less, made crispy, IS burnt.

Have you tried baking your bacon in the oven? I hear that's the best way to murder some good bacon.

So explain to me what is real good bacon? I feel deprived of BBQ and now bacon in SoCal... We cannot BBQ to save our lives here - it's terrible... I wish I never had BBQ in Texas or KC or elsewhere to know the difference...

[Biorin]

Originally Posted by shoei

So what you're saying is - I have a chance going off of those measurements ?

As does probably Froto and Chewbacca but that's neither here nor there...

*Frodo. Disqualified.

[Mr Tonka]

Originally Posted by shoei

So explain to me what is real good bacon? I feel deprived of BBQ and now bacon in SoCal... We cannot BBQ to save our lives here - it's terrible... I wish I never had BBQ in Texas or KC or elsewhere to know the difference...

Well, if you like crispy bacon, i hear this method is the best.

Line oven safe pan with bacon.
Place into a cold oven.
Set oven at 400 degrees.
Set timer for 20 min.
Remove at 20 min and enjoy the crunch.


I don't really see what's so hard about BBQ. Just by cooking the meat well and using a BBQ sauce you like will get you to 90% of really great BBQ. Get a smoker (they make electric ones that do a great job) and smoke some meat. Find a good BBQ sauce and go to town.

The pulled chicken bbq i get most weeks is cooked in a smoker while previously been injected with some type of marinade. Then it's pulled and mixed up with BBQ sauce. Tastes better the 2nd or 3rd day when the sauce has worked it's way into the meat.

You don't really have to smoke it either, you could grill it. Next time you grill up some chicken, make about 1 pound more of chicken than you plan on eating that day. After proper cooking, chop it up, mix in the bbq sauce (by hand being sure to squeeze the meat while mixing) and eat it the following day and next. Good stuff.

If you have a green egg type of grill or a smoker you can drop in a pork butt and do the same. So long as you cook the meat right (NOT CRISPY) and you like the BBQ sauce you're using, you'll have a winner and no longer feel deprived.