BropolloCreed79

Congratulations!

People EAT on that table, and he has his dirty filthy shoes up there. Disgusting.

That's how mine is. I lost in the finals the last two years. Side note: I was just offered Emmanuel Sanders and Alex Collins for Leonard Fournette. Am I insane for considering it?

Is it wrong that this same criteria applied to my dating pool prior to meeting Mrs. Creed?

That's a relief. With a file that big, it may actually take two weeks to download.

ONE OF US, ONE OF US! (hope you didn't plan on sleeping tonight, I know I didn't the first time I saw this)

How DARE you not support my Constitutional right to mock people online for not believing in the same things I do, like the Flat Earth, Fake Moon Landings, Chemtrails, The Deep State, Planet X, and the Frozen Envelope debacle of the 1985 NBA Draft! Edit: I don't see what's funny about this, @Cokeyskunk. I suppose you'll try to get me to believe in dinosaurs and climate change next.

It's Ubisoft. They're French; 'nuff said.

I just finished out all the Navy Piers commendations last month. Now I have to go back there? I love using my D3 set as much as the next guy, but that is a CHORE--wave 15, so that means TWO Contamination events. Gross.

That place is gross. It makes the current Judiciary Committee hearings over the SCOTUS pick seem civilized by comparison. I get ALL my TCTD news from Reddit. The same goes for any lingering feelings I have for Friday the 13th, the Game. It's my understanding that this is an unofficial forum for the game, which is why I'm here instead of participating in a more... totalitarian regime on an official forum. This place is awesome specifically because it's not beholden to any masters--that makes a HUGE difference. Edit: on a side note, would you happen to have any information or insight as to what the next Shield is going to be? I can't find anything, anywhere, and it's slated to drop in less than two weeks.

They just announced today that PS4 is being built for 32 player maps.

It was damn good, it what it was. Too bad I don't feel like flying to Utah to get it from the Wasatch Brewery.

Damn, I may have to finally upgrade my Hard Drive.

I have not yet begun to defile myself.

Did someone call for me?

Of course. The butcher I go to will actually make Italian sausage for me out of venison using pork fat, and put it into 2lb bricks. So when I make venison chili, I usually do a three way split of pan-seared chops, ground venison, and sausage. Now I'm hungry.

Understandable. There's a different culture and history involved--if I'm reading it right, hunting was more a landed gentry thing over there, correct? It's actually not that popular here either on a localized level, but the enthusiasts will travel thousands of miles for good hunting. I live about two hours from some of the best deer hunting east of the Mississipi, and people come from outside the country to hunt here. There's also all sorts of subcultures within the community. There's folks (whom I don't agree with) that only hunt for trophies--usually in this case, bucks with big racks. Some do it to assist with population control and donate the meat to shelters/food banks. Deer overpopulation is a big issue here, and they waste away from lack of food or illness if there's too many of them. I've become pretty good at judging the relative size of a deer, and as long as it's more than a few years old, I shoot to fill my tags as quickly as possible. It's all about the meat for me--I can fill a deep freeze with two decent sized deer and not have to buy meat for the better part of a year if I take three or four (depending on bag limits). That's huge, and when you do the math, including processing the meat at a butcher and licenses/tags to hunt, you still come out at $2-$3/lb for the meat. My dad taught me, but never forced me into it, and I plan on doing the same with my kids. Either they like it or they don't. For me, it's two to three days out of the year to just unplug from everything. Total radio silence and a lot of solitude. It's invigorating. And then there's the rush when I've been waiting in the woods for hours and hear a twig snap from behind. Nothing else like it when I see that deer and draw a bead. My heart starts pounding hard enough that I swear it's going to jump out of my chest. My hands start to shake. Then there's the steps involved with lining up the shot: drawing a bead, breathing, proper form and stance, steadying hands, disabling the safety and firing within moments of each other (the deer will hear the 'click' of the safety being disabled, and I'm not sitting with a gun in my hands for potentially an entire day without the safety being engaged--that's how stupid accidents happen).

Hell, I can't even taste the crust with all the sugary, cinnamon goodness in the pies I make. But the consistency is never oily.

Never had that problem IRL. When I hit them, they go down and stay down. Draw a bead right behind the shoulder, on the midpoint of the body, and you'll get the heart and lungs in one shot. If I can do it with a shotgun slug at 50+ yards, anyone can do it with enough practice. If they're facing you or you don't have a broadside shot, aim for the middle of the chest. NEVER shoot from behind unless you can pull off a headshot: you'll just wound them and end up chasing them. If you rupture the colon or internals with a body shot from behind (which is highly likely) you get stomach acid, fecal matter, and more all over the meat inside the cavity, ruining a lot of it. Hell, even field-dressing them requires careful work. And the smell is nothing to write home about either. A good kill shot is so crucial to ensuring good meat integrity--a wounded or running deer will have a lot of lactic acid in the muscles, which is where that "gamey" taste comes from. I never even bother to shoot at running deer--give me some doe or buck that's casually sauntering through the woods nibbling at foilage. A nice, easy shot that I can take my time with and make sure they don't suffer unnecessarily. Shoot, watch them drop, and wait fifteen minutes before approaching. Easy.

Then your pie crust will be... subpar. Nothing is as good for making a flaky pie crust like shortening.

I don't live in Chicago

He's right, @Truth. I saw Jeremy Clarkson do it on The Grand Tour. Besides, I'd take a cut of ahi tuna (pan seared but raw inside) over bacon any day of the week. It's only deficiency is that it doesn't work in stromboli.

Stats be damned, I want a white horse so I can literally be a Ghost Rider. Like this (delicious):

You are welcome to visit anytime