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To the fucking retard two doors down from me:
Learn to stay the fuck awake when cooking and sending me into a panic when I wake up to smoke in my apartment and can’t see in the hallway.
It’s not convenient for me 3:00 in the morning. Learn how to cook you shit-tard! —Senor Campana
This article appears in Jul 29 – Aug 4, 2010.
26 Comments
Maybe you could reccomend they get a micro wave oven.
At least they can’t burn the place down with it (usually)
3 in the morning? Who cooks at 3 in the morning? Are you sure it was “cooking” that produced the smoke?
actually Ntw that’s really common cause of fires; drunk dumbasses passing out with shit on the stove (it actually happened in a apt. building I lived in (yea Scarberia)
Now I am very glad my apartment has the loudest fire alarm in the world and a fire department that comes within 3 minutes.
drunk tards with deep fat fryers and a lit smoke…recipe for disaster
I always wonder, what do you do with all that oil after use?
hey that’s willy’s retirement grease^^^
Maybe they’ll get the hint if you call 911 and report smoke coming out from under their door.
I have neighbors that cook steak 4 in the morning, the smell wakes me up.
ou le beeatchers ? 🙂
Zombie Plague, Marty. Those who aren’t dead are in hiding. Rumors that the plague was caused by “Rage” infected tira-misu have been dismissed as complete bollo…..
damn zombies ; the only good zombie is a dead zombie ? 🙂
I feel like a zombie myself…fatigue, headache, upset tummy…didn’t eat any Tiramisu though.
some bad brains? 🙂
Maybe the hot dog I ate yesterday (first in a few years) had some bad brain parts in it.
Apparently you guys missed the recently aired episode of How It’s Made and the trip to the hotdog plant. I won’t even touch the hot dogs left in my freezer.
Wasn’t that I saw eyeballs or stuff like that, it was the weiner slurry they fills the casings with… gross.
I know…hence the “I hadn’t eaten it in a few years”. I was offered one at a BBQ and didn’t feel the need to say no.
same here with sausage….
when you have to set limits on sinew and cartilage content,
you’ll never know just what the hell you’re eating….
actually watching “how it’s….” is a good way to turn yourself off a litany of crappy processed foods
I always get a chuckle out of looking at ham packaging that reads: 20% meat (if you are lucky) or 13% meat (usually the case). What the hell is filling up the rest of the ham, I wonder. I also laugh when my Tofu won’t go bad after 2 weeks of sitting in the fridge, or yogurt that has the expiry date of next year. Seriously, what’s in those things???
But then you can get botulism from organic carrot juice and spinach, so nothing is safe anymore.
that reminds of the biggest dumbass friend I ever had ; he got all excited one time and said to me :”Martin you gotta try this new meat we got it’s called jambon it’s awesome” … he didn’t become a neuro-surgeon shockingly 🙂
I think I actually saw the sausage bit on uk’s ‘the F word’
but yeah, I love those ‘how it’s made’ programs.
A LOT of work goes into pretty much every little knick-knack you see, food you eat, everything….
after me ma told me they were made from, tits, tails, necks and assholes…not a big fan but unless you eat them for every meal it probably won’t matter…also boiling vats of skinless wieners for the pta was steamy fun^^^
Costo has great honey garlic Italian sausages, and they look very…you know, yummy. I wonder if they contain the parts you’ve mentioned, paingirl.
ALERT CITIZENS: read the fine print, yes mon cher it’s all there…i prefer snausages from local pigs. two/three ingredients at most…learning is fun and yucky. heehaw
Tip: buy tenant insurance now before the building goes up in smoke.