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WARNING! NO BACON INSIDE!

ouchouchouch — Wed, 16 Jan 2008 12:15:45 +0000

Well, bad things happend the last few weeks!
Many Steamusers lost their accounts!

Me, myself and I recieved some chatmessages from several steamfriends. So, if you read something like this:
Tournament Cs1.6. & CsS and Tf2. thank you for registration. GL&HF

DO NOT ENTER YOUR STEAM ACCOUNT NAME AND PASSWORD TO THE FOLOWING SITE:

http://www.tournament-steam.xxxxxxxxx
IT'S A PHISINGSITE. DON'T ENTER!

Otherwise your Account will be stolen!

I know this isn't the right place for stuff like these but it would be a shame if we loose some weeners we like to play with...

So plz be careful and keep your password save...

love,
ouch³

Well! Well! Well!

ouchouchouch — Wed, 26 Dec 2007 15:58:25 +0000

Good News Everyone!
The offical Bacon Pumps Sales Company tag is out now! If you want to show everybody what kind of meat your favorite one is, feel free to use this --> [BPSC™]

Of course it might be definitively better to change your whole nickname into something more genre like...

For example [BPSC™]P0rKy or [BPSC™]w33n3R

I won't...

Love,
ouch³

PS: Tasty good thing to cook: Hog Maw (pig stomach)

INGREDIENTS
* 4 baking potatoes, peeled and cubed
* 1 large pork stomach
* 2 pounds bulk pork sausage
* 1 medium head cabbage, separated into leaves and rinsed
* salt and pepper to taste

DIRECTIONS
Preheat the oven to 375 degrees F (190 degrees C). Place the potatoes into a large pan with enough lightly salted water to cover them. Bring to a boil, and cook until tender, about 10 minutes. Drain and let cool.

Wash the pork stomach thoroughly in cold water. Alternate stuffing the pork stomach with potatoes, sausage, and cabbage, seasoning with a little salt and pepper, until the stomach is full. Try to make even layers, imagining how it will look when it is done and you slice it. Fold closed, and place in a shallow roasting pan. If you have any leftover stuffing ingredients, just place them in the pan around the outside.

Roast uncovered for 40 to 50 minutes in the preheated oven, until the sausage is cooked through and the stomach is browned and crispy. When done, slice into 2 inch slices and serve piping hot. You can make gravy out of the drippings if desired, but it is good by itself as a whole meal.

Bon Appetit!

http://allrecipes.com/Recipe/Hog-Maw/Detail.aspx

Richness for everyone!

ouchouchouch — Wed, 26 Dec 2007 01:31:22 +0000

With immediate effect every new member will achieve a Car (Smart or Mini) with the inscription "Schlong With Side Airbags on Board" plus a vacation in some foreign country of your choice...

Anyway, we (devil90 da n00b and I) will be available for all kind of questions in relation to Bacon, Sausages and all kind of Meat...

Love,
ouch³

PS: devil90 can't speak english...