I wanted a Selphy picture but it's absolutely impossible : (
Because of all the porn?
Because there is one piece of official art that doesn't look that good, one shot of a cutscene that is at a bad angle and then one regular portrait but it has a dialogue box in the way but it's transparent so it wouldn't really be a problem but it's a really low quality picture so it's not even really worth the trouble : (
... are you talking about a bucket that prints photos or something else?
Elldren on
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ElldrenIs a woman dammitceterum censeoRegistered Userregular
Also good lawd. The attendant who helped me in Lush was like... indescribably sexually charged. I felt like she was almost giving me a peep show.
Me: I have a list of stuff recommended by some friends who are regular shoppers.
Her: Oh yeah what's on it?
Me: [starts naming off various things recommended by Passer, Rad, et. al.]
Her: [interrupting] Oh my God that's the bessssssst, get in a tub with (whichever bath bomb she'd interrupted me at) and it's just... mmm.
Like, she was moaning in a very sexual way and like... running her hands down her face, tousling her hair.
Also good lawd. The attendant who helped me in Lush was like... indescribably sexually charged. I felt like she was almost giving me a peep show.
Me: I have a list of stuff recommended by some friends who are regular shoppers.
Her: Oh yeah what's on it?
Me: [starts naming off various things recommended by Passer, Rad, et. al.]
Her: [interrupting] Oh my God that's the bessssssst, get in a tub with (whichever bath bomb she'd interrupted me at) and it's just... mmm.
Like, she was moaning in a very sexual way and like... running her hands down her face, tousling her hair.
Also good lawd. The attendant who helped me in Lush was like... indescribably sexually charged. I felt like she was almost giving me a peep show.
Me: I have a list of stuff recommended by some friends who are regular shoppers.
Her: Oh yeah what's on it?
Me: [starts naming off various things recommended by Passer, Rad, et. al.]
Her: [interrupting] Oh my God that's the bessssssst, get in a tub with (whichever bath bomb she'd interrupted me at) and it's just... mmm.
Like, she was moaning in a very sexual way and like... running her hands down her face, tousling her hair.
I wanted a Selphy picture but it's absolutely impossible : (
Because of all the porn?
Because there is one piece of official art that doesn't look that good, one shot of a cutscene that is at a bad angle and then one regular portrait but it has a dialogue box in the way but it's transparent so it wouldn't really be a problem but it's a really low quality picture so it's not even really worth the trouble : (
... are you talking about a bucket that prints photos or something else?
I love her hat : (
But you can't even see the band and the band is like the most important part.
Kakos do you know the difference between Kobe beef and Wagyu beef?
Wagyu is a breeding group with lots of marbling, Kobe is one of those breeds. It has nothing to do with where it came from.
Kobe isn't a breed, Passer. Kobe beef comes from Wagyu, but there's all sorts of other requirements for something to be Kobe beef. It's more like "Champagne" for beef. Sure, you can get sparkling white wine from anywhere, but champagne has certain qualities due to the restrictions on what can be called champagne.
I'd never even really knew what curry was before I came to Korea.
North Carolina is not known for its wide selection of food products.
Real Indian style curry, or do you have a bastardized curry rice dish like the Japanese? Don't get me wrong, I like both, but they're still radically different.
Some cattle ranchers in Texas (I think) purchased some of the cows from Kobe, Japan and brought them over and started selling them as American Kobe beef. It doesn't have near the marbling of real Kobe beef or anything like that.
Yeah, Kobe beef isn't about the breed, it's more about the ridiculous way they raise and care for the cattle from what I hear. I mean seriously, massages?
And the best Japanese winter food, hands down, is homemade nabe. I guess shabushabu is techinically part of that category, but I usually see it marketed separately. But basically you can throw whatever you want in the pot when you do it yourself.
I also got something from Tifffany Co. (where I assume they make a good chunk of commission) and they weren't nearly, nearly so aggressive. Granted I knew almost exactly what I wanted going in but still they were like "eh".
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ElldrenIs a woman dammitceterum censeoRegistered Userregular
Kakos do you know the difference between Kobe beef and Wagyu beef?
Wagyu is a breeding group with lots of marbling, Kobe is one of those breeds. It has nothing to do with where it came from.
Kobe isn't a breed, Passer. Kobe beef comes from Wagyu, but there's all sorts of other requirements for something to be Kobe beef. It's more like "Champagne" for beef. Sure, you can get sparkling white wine from anywhere, but champagne has certain qualities due to the restrictions on what can be called champagne.
Kakos do you know the difference between Kobe beef and Wagyu beef?
Wagyu is a breeding group with lots of marbling, Kobe is one of those breeds. It has nothing to do with where it came from.
Kobe isn't a breed, Passer. Kobe beef comes from Wagyu, but there's all sorts of other requirements for something to be Kobe beef. It's more like "Champagne" for beef. Sure, you can get sparkling white wine from anywhere, but champagne has certain qualities due to the restrictions on what can be called champagne.
The only restriction is that it's bottled in the Champagne region of France. Same goes for real Parmesan cheese having to come from Parma, Italy.
There is like a patch, a goddamned patch right at the corner of my hair line now. The accutane isn't working fast enough and the shampoo they gave me tightens my curls up making it more difficult to cover up the damage so far. This better be fixable by friday because I do not want to work with it like this. Anywhere else I can just wear my hat and at least that covers it up.
Kakos do you know the difference between Kobe beef and Wagyu beef?
Wagyu is a breeding group with lots of marbling, Kobe is one of those breeds. It has nothing to do with where it came from.
Kobe isn't a breed, Passer. Kobe beef comes from Wagyu, but there's all sorts of other requirements for something to be Kobe beef. It's more like "Champagne" for beef. Sure, you can get sparkling white wine from anywhere, but champagne has certain qualities due to the restrictions on what can be called champagne.
The only restriction is that it's bottled in the Champagne region of France. Same goes for real Parmesan cheese having to come from Parma, Italy.
Okay, fine. Here are the requirements for Kobe beef.
•Tajima cattle born in Hyōgo Prefecture
•Fed by farm in Hyōgo Prefecture (which involves feeding them beer and grain stock and massaging them with sake)
•Bullock or Virgin cow, meant to purify the beef
•Processed at slaughterhouse in Kobe, Nishinomiya, Sanda, Kakogawa and Himeji in Hyōgo Prefecture.
•Marbling ratio called BMS is level 6 and above.
•Meat Quality Score is A or B
•Gross weight of beef is 470 kg or below.
Kakos do you know the difference between Kobe beef and Wagyu beef?
Wagyu is a breeding group with lots of marbling, Kobe is one of those breeds. It has nothing to do with where it came from.
Kobe isn't a breed, Passer. Kobe beef comes from Wagyu, but there's all sorts of other requirements for something to be Kobe beef. It's more like "Champagne" for beef. Sure, you can get sparkling white wine from anywhere, but champagne has certain qualities due to the restrictions on what can be called champagne.
I've heard the butchers at Uwajimaya's and Shirokiya's refer to Kobe as a breed because of their selective breeding practices (see, won't breed the herds outside the Kobe region). Still doesn't mean Wagyu cattle raised in the states aren't as good (and I'm not counting American Kobe Beef in that group, since it's a crossbreed, not pure Wagyu).
Kakos do you know the difference between Kobe beef and Wagyu beef?
Wagyu is a breeding group with lots of marbling, Kobe is one of those breeds. It has nothing to do with where it came from.
Kobe isn't a breed, Passer. Kobe beef comes from Wagyu, but there's all sorts of other requirements for something to be Kobe beef. It's more like "Champagne" for beef. Sure, you can get sparkling white wine from anywhere, but champagne has certain qualities due to the restrictions on what can be called champagne.
I've heard the butchers at Uwajimaya's and Shirokiya's refer to Kobe as a breed because of their selective breeding practices (see, won't breed the herds outside the Kobe region). Still doesn't mean Wagyu cattle raised in the states aren't as good (and I'm not counting American Kobe Beef in that group, since it's a crossbreed, not pure Wagyu).
The story of how they got Wagyu cattle into the US is one of my favorites.
Desc: We have multiple places to get ETHIOPIAN here.
Seattle is a delicious city.
Y'know, that's one thing I've never understood.
In order to be authentic, wouldn't an Ethiopian restaurant have to serve empty plates?
Well, I think the way it works is that 100% of the food produced in Ethiopia is exported to US to supply all the Ethiopian restaurants in the US... so, like, four restaurants.
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PasserbyeI am much older than you.in Beach CityRegistered Userregular
I also got something from Tifffany Co. (where I assume they make a good chunk of commission) and they weren't nearly, nearly so aggressive. Granted I knew almost exactly what I wanted going in but still they were like "eh".
I don't know if they make commission. I wouldn't think so, since it's a soap shop. You'd have to ask Rad.
It was some meat (lamb, I think) with this really, really, really bitter and dull green vegetable... and you were expected to eat it on this incredibly thin and unbelievably sour piece of dough.
Also, my favourite thing to do when eating an Ethiopian restaurant is to berate something for not eating everything on their plate and remind them that there are starving children in Ethiopia.
Kakos do you know the difference between Kobe beef and Wagyu beef?
Wagyu is a breeding group with lots of marbling, Kobe is one of those breeds. It has nothing to do with where it came from.
Kobe isn't a breed, Passer. Kobe beef comes from Wagyu, but there's all sorts of other requirements for something to be Kobe beef. It's more like "Champagne" for beef. Sure, you can get sparkling white wine from anywhere, but champagne has certain qualities due to the restrictions on what can be called champagne.
The only restriction is that it's bottled in the Champagne region of France. Same goes for real Parmesan cheese having to come from Parma, Italy.
Nah, not all cheese made in Parma is Parmigiano-Reggiano. It's a bit more strict than that.
Desc: We have multiple places to get ETHIOPIAN here.
Seattle is a delicious city.
Y'know, that's one thing I've never understood.
In order to be authentic, wouldn't an Ethiopian restaurant have to serve empty plates?
Ouch. Oddly enough, I've been to this one really good Ethiopian place in this prefecture... two hours away. That seems to be the magic number for all sorts of places I wish I could go regularly.
Kakos do you know the difference between Kobe beef and Wagyu beef?
Wagyu is a breeding group with lots of marbling, Kobe is one of those breeds. It has nothing to do with where it came from.
Kobe isn't a breed, Passer. Kobe beef comes from Wagyu, but there's all sorts of other requirements for something to be Kobe beef. It's more like "Champagne" for beef. Sure, you can get sparkling white wine from anywhere, but champagne has certain qualities due to the restrictions on what can be called champagne.
The only restriction is that it's bottled in the Champagne region of France. Same goes for real Parmesan cheese having to come from Parma, Italy.
Nah, not all cheese made in Parma is Parmigiano-Reggiano. It's a bit more strict than that.
I know, I meant that in order for it to be called Parmesan, it has to come from Parma. Although I don't think the US really abides by that, as Kraft sells "Parmesan" cheese.
Kakos do you know the difference between Kobe beef and Wagyu beef?
Wagyu is a breeding group with lots of marbling, Kobe is one of those breeds. It has nothing to do with where it came from.
Kobe isn't a breed, Passer. Kobe beef comes from Wagyu, but there's all sorts of other requirements for something to be Kobe beef. It's more like "Champagne" for beef. Sure, you can get sparkling white wine from anywhere, but champagne has certain qualities due to the restrictions on what can be called champagne.
The only restriction is that it's bottled in the Champagne region of France. Same goes for real Parmesan cheese having to come from Parma, Italy.
Nah, not all cheese made in Parma is Parmigiano-Reggiano. It's a bit more strict than that.
I know, I meant that in order for it to be called Parmesan, it has to come from Parma. Although I don't think the US really abides by that, as Kraft sells "Parmesan" cheese.
Yeah the US has basically no laws regarding what things can be called what, as far as I know. I know there are similar problems with our lax grading of olive oil.
Kakos do you know the difference between Kobe beef and Wagyu beef?
Wagyu is a breeding group with lots of marbling, Kobe is one of those breeds. It has nothing to do with where it came from.
Kobe isn't a breed, Passer. Kobe beef comes from Wagyu, but there's all sorts of other requirements for something to be Kobe beef. It's more like "Champagne" for beef. Sure, you can get sparkling white wine from anywhere, but champagne has certain qualities due to the restrictions on what can be called champagne.
The only restriction is that it's bottled in the Champagne region of France. Same goes for real Parmesan cheese having to come from Parma, Italy.
Nah, not all cheese made in Parma is Parmigiano-Reggiano. It's a bit more strict than that.
I know, I meant that in order for it to be called Parmesan, it has to come from Parma. Although I don't think the US really abides by that, as Kraft sells "Parmesan" cheese.
Yeah. It's only in Europe that they have to abide by it. I think Kraft sells their "paramasan" cheese as "parmasello" or some shit like that.
Posts
it was a birthday present. As far as hats go, I think it is a fine hat.
On the black screen
... are you talking about a bucket that prints photos or something else?
I do too! Flat caps are awesome.
Also you can go to Yorkshire and try to blend in.
Wagyu is a breeding group with lots of marbling, Kobe is one of those breeds. It has nothing to do with where it came from.
Face Twit Rav Gram
Me: I have a list of stuff recommended by some friends who are regular shoppers.
Her: Oh yeah what's on it?
Me: [starts naming off various things recommended by Passer, Rad, et. al.]
Her: [interrupting] Oh my God that's the bessssssst, get in a tub with (whichever bath bomb she'd interrupted me at) and it's just... mmm.
Like, she was moaning in a very sexual way and like... running her hands down her face, tousling her hair.
Me: o_o
o_o
( actually with me it's more like o_() )
stupid lazy eye
Man I wish Seattle's LUSH was like that.
--> PUT COCK in MOUTH to see what it tastes like.
I think it's part of their 'encouraged sales environment', sort of emphasize the sensuality of their products.
Edit: Or not, I guess Jewcar didn't get that treatment.
Face Twit Rav Gram
anyway
sale on used games at gamefly.
Do a barrel roll!
I love her hat : (
But you can't even see the band and the band is like the most important part.
It's kind of funny.
Kobe isn't a breed, Passer. Kobe beef comes from Wagyu, but there's all sorts of other requirements for something to be Kobe beef. It's more like "Champagne" for beef. Sure, you can get sparkling white wine from anywhere, but champagne has certain qualities due to the restrictions on what can be called champagne.
I've driven over two hours for good Mexican (aka anything other than taco rice). One way. Over mountains and stuff. I miss Mexican food so badly.
Real Indian style curry, or do you have a bastardized curry rice dish like the Japanese? Don't get me wrong, I like both, but they're still radically different.
Yeah, Kobe beef isn't about the breed, it's more about the ridiculous way they raise and care for the cattle from what I hear. I mean seriously, massages?
And the best Japanese winter food, hands down, is homemade nabe. I guess shabushabu is techinically part of that category, but I usually see it marketed separately. But basically you can throw whatever you want in the pot when you do it yourself.
that will be just fine
On the black screen
I also got something from Tifffany Co. (where I assume they make a good chunk of commission) and they weren't nearly, nearly so aggressive. Granted I knew almost exactly what I wanted going in but still they were like "eh".
One of which is it has to come from Champagne.
Seattle is a delicious city.
There is like a patch, a goddamned patch right at the corner of my hair line now. The accutane isn't working fast enough and the shampoo they gave me tightens my curls up making it more difficult to cover up the damage so far. This better be fixable by friday because I do not want to work with it like this. Anywhere else I can just wear my hat and at least that covers it up.
Okay, fine. Here are the requirements for Kobe beef.
•Tajima cattle born in Hyōgo Prefecture
•Fed by farm in Hyōgo Prefecture (which involves feeding them beer and grain stock and massaging them with sake)
•Bullock or Virgin cow, meant to purify the beef
•Processed at slaughterhouse in Kobe, Nishinomiya, Sanda, Kakogawa and Himeji in Hyōgo Prefecture.
•Marbling ratio called BMS is level 6 and above.
•Meat Quality Score is A or B
•Gross weight of beef is 470 kg or below.
Y'know, that's one thing I've never understood.
In order to be authentic, wouldn't an Ethiopian restaurant have to serve empty plates?
I've heard the butchers at Uwajimaya's and Shirokiya's refer to Kobe as a breed because of their selective breeding practices (see, won't breed the herds outside the Kobe region). Still doesn't mean Wagyu cattle raised in the states aren't as good (and I'm not counting American Kobe Beef in that group, since it's a crossbreed, not pure Wagyu).
Face Twit Rav Gram
Well, I think the way it works is that 100% of the food produced in Ethiopia is exported to US to supply all the Ethiopian restaurants in the US... so, like, four restaurants.
I don't know if they make commission. I wouldn't think so, since it's a soap shop. You'd have to ask Rad.
Face Twit Rav Gram
It was some meat (lamb, I think) with this really, really, really bitter and dull green vegetable... and you were expected to eat it on this incredibly thin and unbelievably sour piece of dough.
You enter the STRANGE ROOM. The COMPUTER seems to have broken the glass on the PEOPLES' COCK SAMPLER. The COMPUTER is now ON. FREECELL is running.
You reach up and obtain the COCK.
You place the COCK in your MOUTH for safe keeping.
It tastes FAMILIAR.
Nah, not all cheese made in Parma is Parmigiano-Reggiano. It's a bit more strict than that.
Ouch. Oddly enough, I've been to this one really good Ethiopian place in this prefecture... two hours away. That seems to be the magic number for all sorts of places I wish I could go regularly.
Yeah the US has basically no laws regarding what things can be called what, as far as I know. I know there are similar problems with our lax grading of olive oil.
On the black screen
Yeah. It's only in Europe that they have to abide by it. I think Kraft sells their "paramasan" cheese as "parmasello" or some shit like that.
people on this forum seem to devote 2 out of every 3 posts to proving their knowledge superior on irrelevant topics