Reg.: Oct 2005
Location: Innsbruck
Posts: 104

I Fucking Hate Cats

die pinnwand is da brülla

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Last edited by Tusk on 21-02-2011 at - 21:03

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Reg.: May 2005
Location: Tirol -Wildschönau
Posts: 142

Re: I Fucking Hate Cats

quote:

---

Originally posted by Tusk


die pinnwand is da brülla

---

cat haters sochn gibs^^

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Reg.: Sep 2006
Location:
Posts: 859

I Fucking Hate Cats Hater

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FUCK YOU AND FUCK ‘YOUR’ DUBSTEP!

fresh (tribal,acid) techno sets
http://soundcloud.com/d23fence

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Reg.: Oct 2005
Location: Innsbruck
Posts: 104

quote:

---

Originally posted by d²³fence
I Fucking Hate Cats Hater

---

sauviecha

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Reg.: Jan 2007
Location: circles of hell
Posts: 6081

finds so geil wies den leutz aushängt deswegen

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--> <--


for booking MINOS (DubStep):
roman.steindl@gmail.com
SKYPE: DarkBoxRecordings

<<<>>>

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Reg.: Jun 2009
Location:
Posts: 296

quote:

---

Originally posted by BassSteppa


finds so geil wies den leutz aushängt deswegen

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generation golla rec... what else..

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Reg.: May 2010
Location: Vienna
Posts: 172

mir gehts einfach nur auf die nerven wenn i täglich irgendwelche katzenbilder geschickt bekomm..

sonst sind die viecher eh ok...

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ich denke - also bin ich - hier falsch

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Reg.: Nov 2007
Location: New Heaven
Posts: 495

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Never mind your make up, you better make your mind up!

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Reg.: Feb 2011
Location:
Posts: 0

Thanks you for the post.
Hi guys, Im a newbie. Nice to join this forum.

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Reg.: Nov 2007
Location: New Heaven
Posts: 495

hi rizbear


your mom....






























is a bot too!

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Reg.: May 2005
Location:
Posts: 256

My favourite recipe with the annoying critters from the neighborhood, i usually bring em down at night with my slingshot so that the neighbors dont see me and assume it must have been killed by a car or so.^^


* 500g well hung cat meat or when avaiable 500g fresh kittenmeat( found that on a market it in china, really very very tasty when roasted on a wooden stick)
* (1 lb, 1 1/2 oz) peeled potatoes
* 30g (1 oz) lard (or other cooking fat, or vegetable oil)
* 1 large onion, finely chopped
* 1/2 tsp powdered sweet paprika
* Salt to taste
* 1/2 tsp caraway seeds
* 3 or 4 black peppercorns
* 1 med. carrot, cut into quarters
* 1 med. parsnip, cut into quarters
* 1 or 2 whole sweet paprika
* 1 bay leaf
* 1 cloves garlic, crushed

1. Cube the meat and potatoes into 2cm (3/4 inch) pieces.
2. Stew the onion in lard over low heat until golden yellow (not brown).
3. Remove the pot from the heat, add the paprika, meat, salt and 1 1/5 liters (1 quart, 3 oz) of water.
4. Add the caraway seeds and peppercorns in a tea ball or small bag (for easy removal before serving)
5. Return to low heat and simmer.
6. After 30 minutes, add the carrots, garlic, leaf, parsnips and paprika peppers.
7. When the meat is nearly tender (around another 30 minutes), add the potatoes.
8. When every ingredient is tender, you're ready! You can serve the goulash soup immediately, or reheat later.

enjoy



haahhahhah wie die da mein auf mein trollen abgehen! haahahhhahahahha

werd versuchen es in die news zu posten. hahahahahaha

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Reg.: May 2005
Location:
Posts: 256

fuck gruppe gelöscht

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Reg.: Oct 2005
Location: Innsbruck
Posts: 104

quote:

---

Originally posted by bum
My favourite recipe with the annoying critters from the neighborhood, i usually bring em down at night with my slingshot so that the neighbors dont see me and assume it must have been killed by a car or so.^^


* 500g well hung cat meat or when avaiable 500g fresh kittenmeat( found that on a market it in china, really very very tasty when roasted on a wooden stick)
* (1 lb, 1 1/2 oz) peeled potatoes
* 30g (1 oz) lard (or other cooking fat, or vegetable oil)
* 1 large onion, finely chopped
* 1/2 tsp powdered sweet paprika
* Salt to taste
* 1/2 tsp caraway seeds
* 3 or 4 black peppercorns
* 1 med. carrot, cut into quarters
* 1 med. parsnip, cut into quarters
* 1 or 2 whole sweet paprika
* 1 bay leaf
* 1 cloves garlic, crushed

1. Cube the meat and potatoes into 2cm (3/4 inch) pieces.
2. Stew the onion in lard over low heat until golden yellow (not brown).
3. Remove the pot from the heat, add the paprika, meat, salt and 1 1/5 liters (1 quart, 3 oz) of water.
4. Add the caraway seeds and peppercorns in a tea ball or small bag (for easy removal before serving)
5. Return to low heat and simmer.
6. After 30 minutes, add the carrots, garlic, leaf, parsnips and paprika peppers.
7. When the meat is nearly tender (around another 30 minutes), add the potatoes.
8. When every ingredient is tender, you're ready! You can serve the goulash soup immediately, or reheat later.

enjoy



haahhahhah wie die da mein auf mein trollen abgehen! haahahhhahahahha

werd versuchen es in die news zu posten. hahahahahaha

---

gruppe gelöscht? naaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaein :DDDD

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...:::BASS INTOXICATION:::...

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www.myspace.com/bassintoxication

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