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z0r
Posts: 1811
Location: Brisbane, Queensland
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| #0 07:46pm 30/05/09 |
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system
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Kat
Posts: 10905
Location:
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Now I know how pork cracklings got their name - that skin is crunchy! Americans!!!! |
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| #1 07:50pm 30/05/09 |
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Spook
Posts: 25169
Location: Brisbane, Queensland
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i often wondered pigs looked like under their skins
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| #2 07:52pm 30/05/09 |
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Triamks
Posts: 2130
Location: Brisbane, Queensland
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Don't we all Spook, don't we all;
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| #3 08:25pm 30/05/09 |
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tequila
Posts: 2294
Location: Brisbane, Queensland
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whoever inserted that cucumber is a little disturbed
10 points |
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| #4 08:32pm 30/05/09 |
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Jim
Posts: 9738
Location: Brisbane, Queensland
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haha z0r
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| #5 08:36pm 30/05/09 |
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Damo
Posts: 3673
Location: Brisbane, Queensland
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Saw this other day, doesn't even look cooked on the inside..
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| #6 09:05pm 30/05/09 |
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Syco
Posts: 206
Location: Brisbane, Queensland
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Saw this other day, doesn't even look cooked on the inside. Some odd people like their meat red :/ |
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| #7 09:21pm 30/05/09 |
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Triamks
Posts: 2131
Location: Brisbane, Queensland
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I thought so too Damo and he did say the people who ate it had nightmares and stomach aches after they ate it.
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| #8 09:23pm 30/05/09 |
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Syco
Posts: 207
Location: Brisbane, Queensland
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On the website it says he smoked all the internal meats so they were cooked before they went in anyway.
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| #9 10:57pm 30/05/09 |
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