“Show me what a man eats and I will tell you what he is.”
- Brillat-Savarin

"An enemy generally says and believes what he wishes." - Thomas Jefferson

"Nanu nanu" - Mork

"There is something about the outside of a horse that is good for the inside of a man." - Winston Churchill

"I used to bullseye womp rats in my T-16 back home, they're not much bigger than two meters." - Luke Skywalker.

HAHAHAHA

"If you strike me down now, i shall become more powerful than you have ever imagined." Obi Wan

by the way i saw moat posted about zeitgeist, and im sure half of you believe it. but if you look in the credits in the sources, almost all of them are from 1980 and above. How are you going to try and disprove the legitimacy of the bible(whether you believe in it or not), when its from thousands of years ago, with sources from 1980. The dead sea scrolls they have found are from so long ago. i havent watched the government part yet though.

i'm fairly certain you're retarded, with a statement such as that.

"The question 'Why?' brings in the factor of cause and effect with constant inevitability.

The concepts of heredity and of environment ... qualities, racial characteristics, national temperaments and ideals ... historical conditions, the relationships between nations, social taboos, religious convictions and tendencies ... things of beauty and of horror, modes of living and civilization and culture, prejudices and likings, scientific attainment and artistic expression ... are aspects of effects, initiated somewhere, on some level at some time, by human beings, both individual and en masse. Karma is therefore that which Man - the Heavenly Man in whom we live, humanity as a whole, mankind in groups as nations, and individual man - has instituted, carried forward, endorsed, omitted to do or has done right through the ages until the present moment."

-Djwhal Khul

God damn it Jordan, you fucked it up.
- Me

WE THE BEST! - DJ Khaled

how?

By not solely posting a quote.

Im legitimately sorry.

as you were gents. jack sparrow

bawwwww

"Who is your daddy and what does he do?"

Detective John Kimble

Yeah this thread is dead.

i miss moat

Greg, make like Moat and fuck off.

jk man haha chill

more than two million people marched on washington yesterday.. although our news will tell you it was only a few thousand. the videos prove otherwise



http://www.youtube.com/watch?v=_sjvc6baor8...player_embedded time lapse, from one camera

http://www.youtube.com/watch?v=jtdzSTfe4W8...player_embedded tons of people lots of perspectives

http://www.youtube.com/watch?v=eppSWxpbO8g...player_embedded and some more

are all of these people crazy? are they all "right-wing extremists"? or "racist"?

it's time to join us.. you are being lied to and robbed.

I just read a Tumblr post from someone who was there. This same person was also at the Obama inauguration. The Obama inauguration has 2 million people. This did not. Fuck off.

alex you are so brainwashed its unbelievable. watch the videos.. you can see for yourself MILLIONS of people. why do you have such a hard-on for obama.. he's A LIAR.

do you need me to bullet point all the lies? i mean this is ridiculous man. snap out of it.


edit: also, does it matter if he attended the inauguration? i voted obama too.. i wanted to believe him. but look at what he's DONE. so yeah, i attended some obama rallies but that doesnt mean i'll blindly folllow him.

He was jsut saying this person was there for both events and saw how many people there were at each and thus was able to make a comparison.

he said there weren't millions of people, and then told me to fuck off. watch the clips.. i mean, i didnt try counting every head but just look at that time lapse.. or the in the third video it shows the view from the washington monument and the numbers look very similar to that of the inauguration.

just get over the fact that we don't feel the way you do.. no matter how much you badger us.

also, the whiny 14 year old rants about how we wont open our eyes and it makes you sad to see so many people not give a shit doesn't work either.

You want an open discussion, then you have to be willing to actually accept another persons point of view.


I know this won't have any kind of effect on you and I'm not sure why I even posted it, but get over yourself, dude.

I keep thinking Brian is some marginally attractive girl-poster I didn't know about until I read his display name.

this has nothing to do with me. and none of my rants are juvenile thank you. how am i the one brainwashed when all of you subscribe to the same lie. what kind of effect are you looking for? for me to pretend i dont know these things? i cant. all i want from you, is to be on the right side of history..

i'm not some fringe conspiracy theorist. LOOK AT ALL THE PEOPLE WHO UNDERSTAND THE FRAUD THAT IS OUR GOVERNMENT TODAY. and obama is a big part of all these people waking up. he's such a blatant fraud that people have realized the left/right paradigm.

John

that's about 68 percent accurate.

it doesnt matter your political affiliation. the problem is the CENTRALBANK. it is a non-partisan issue.

I hope Moat dies. Just saying. I wouldn't feel bad.

Cheese is a food consisting of proteins and fat from milk, usually the milk of cows, buffalo, goats, or sheep. It is produced by coagulation of the milk protein casein. Typically, the milk is acidified and addition of the enzyme rennet causes coagulation. The solids are then separated and pressed into final form.[1] Some cheeses also contain molds, either on the outer rind or throughout.

Hundreds of types of cheese are produced. Their different styles, textures and flavors depend on the origin of the milk (including the animal's diet), whether it has been pasteurized, the butterfat content, the species of bacteria and mold, and the processing including the length of aging. Herbs, spices, or wood smoke may be used as flavoring agents. The yellow to red color of many cheeses is a result of adding annatto. Cheeses are eaten both on their own and cooked in various dishes; most cheeses melt when heated.

For a few cheeses, the milk is curdled by adding acids such as vinegar or lemon juice. Most cheeses are acidified to a lesser degree by bacteria, which turn milk sugars into lactic acid, then the addition of rennet completes the curdling. Vegetarian alternatives to rennet are available; most are produced by fermentation of the fungus Mucor miehei, but others have been extracted from various species of the Cynara thistle family.

Cheese has served as a hedge against famine[citation needed] and is a good travel food. It is valuable for its portability, long life, and high content of fat, protein, calcium, and phosphorus. Cheese is more compact and has a longer shelf life than the milk from which it is made. Cheesemakers near a dairy region may benefit from fresher, lower-priced milk, and lower shipping costs. The long storage life of cheese allows selling it when markets are more favorable.



Post-classical Europe

Rome spread a uniform set of cheesemaking techniques throughout much of Europe, and introduced cheesemaking to areas without a previous history of it. As Rome declined and long-distance trade collapsed, cheese in Europe diversified further, with various locales developing their own distinctive cheesemaking traditions and products. The British Cheese Board claims that Britain has approximately 700 distinct local cheeses;[6] France and Italy have perhaps 400 each. (A French proverb holds there is a different French cheese for every day of the year, and Charles de Gaulle once asked "how can you govern a country in which there are 246 kinds of cheese?"[7]) Still, the advancement of the cheese art in Europe was slow during the centuries after Rome's fall. Many of the cheeses we know best today were first recorded in the late Middle Ages or after— cheeses like Cheddar around 1500 CE, Parmesan in 1597, Gouda in 1697, and Camembert in 1791.[8]

In 1546, John Heywood wrote in The Proverbs of John Heywood that "the moon is made of a greene cheese." (Greene may refer here not to the color, as many now think, but to being new or unaged.)[9] Variations on this sentiment were long repeated. Although some people assumed that this was a serious belief in the era before space exploration, it is more likely that Heywood was indulging in whimsy.



Some info on cheese.

i wish you'd stop being a sucker. just saying. cause i do feel bad.

I wish you'd stop being a cunt. I wish I could take one of those big fat black Sharpies that smells really strong and write CUNT on your forehead.

Some more info on cheese:

Curd processing

At this point, the cheese has set into a very moist gel. Some soft cheeses are now essentially complete: they are drained, salted, and packaged. For most of the rest, the curd is cut into small cubes. This allows water to drain from the individual pieces of curd.

Some hard cheeses are then heated to temperatures in the range of 35 °C–55 °C (100 °F–130 °F). This forces more whey from the cut curd. It also changes the taste of the finished cheese, affecting both the bacterial culture and the milk chemistry. Cheeses that are heated to the higher temperatures are usually made with thermophilic starter bacteria which survive this step—either lactobacilli or streptococci.

Salt has a number of roles in cheese besides adding a salty flavor. It preserves cheese from spoiling, draws moisture from the curd, and firms up a cheese’s texture in an interaction with its proteins. Some cheeses are salted from the outside with dry salt or brine washes. Most cheeses have the salt mixed directly into the curds.

A number of other techniques can be employed to influence the cheese's final texture and flavor. Some examples:

* Stretching: (Mozzarella, Provolone) The curd is stretched and kneaded in hot water, developing a stringy, fibrous body.
* Cheddaring: (Cheddar, other English cheeses) The cut curd is repeatedly piled up, pushing more moisture away. The curd is also mixed (or milled) for a long period of time, taking the sharp edges off the cut curd pieces and influencing the final product's texture.
* Washing: (Edam, Gouda, Colby) The curd is washed in warm water, lowering its acidity and making for a milder-tasting cheese.

Most cheeses achieve their final shape when the curds are pressed into a mold or form. The harder the cheese, the more pressure is applied. The pressure drives out moisture—the molds are designed to allow water to escape—and unifies the curds into a single solid body.
Parmigiano reggiano in a modern factory

Aging

A newborn cheese is usually salty yet bland in flavor and, for harder varieties, rubbery in texture. These qualities are sometimes enjoyed—cheese curds are eaten on their own—but normally cheeses are left to rest under carefully controlled conditions. This aging period (also called ripening, or, from the French, affinage) can last from a few days to several years. As a cheese ages, microbes and enzymes transform its texture and intensify its flavor. This transformation is largely a result of the breakdown of casein proteins and milkfat into a complex mix of amino acids, amines, and fatty acids.

Some cheeses have additional bacteria or molds intentionally introduced to them before or during aging. In traditional cheesemaking, these microbes might be already present in the air of the aging room; they are simply allowed to settle and grow on the stored cheeses. More often today, prepared cultures are used, giving more consistent results and putting fewer constraints on the environment where the cheese ages. These cheeses include soft ripened cheeses such as Brie and Camembert, blue cheeses such as Roquefort, Stilton, Gorgonzola, and rind-washed cheeses such as Limburger.

you can try to divert attention from real issues that matter, but it wont work. the people are waking uppp

(expect to see much more marches/protests like this in the future.)

This is a fainting goat:

Rice is the seed of the monocot plant Oryza sativa, of the grass family (Poaceae). As a cereal grain, it is the most important staple food for a large part of the world's human population, especially in tropical Latin America, the West Indies, East, South and Southeast Asia. It is the grain with the second highest worldwide production, after maize ("corn").[1]. Since a large portion of maize crops are grown for purposes other than human consumption, rice is probably the most important grain with regards to human nutrition and caloric intake, providing more than one fifth of the calories consumed worldwide by the human species.[2] A traditional food plant in Africa, rice has the potential to improve nutrition, boost food security, foster rural development and support sustainable landcare.[3] In early 2008, some governments and retailers began rationing supplies of the grain due to fears of a global rice shortage.[4][5]

The name wild rice is usually used for species of the grass genus Zizania, both wild and domesticated, although the term may also be used for primitive or uncultivated varieties of Oryza.

Rice is normally grown as an annual plant, although in tropical areas it can survive as a perennial and can produce a ratoon crop for up to 20 years.[6] The rice plant can grow to 1–1.8 m tall, occasionally more depending on the variety and soil fertility. The grass has long, slender leaves 50–100 cm long and 2–2.5 cm broad. The small wind-pollinated flowers are produced in a branched arching to pendulous inflorescence 30–50 cm long. The edible seed is a grain (caryopsis) 5–12 mm long and 2–3 mm thick.

Rice cultivation is well-suited to countries and regions with low labor costs and high rainfall, as it is very labor-intensive to cultivate and requires plenty of water for cultivation. Rice can be grown practically anywhere, even on a steep hill or mountain. Although its parent species are native to South Asia and certain parts of Africa, centuries of trade and exportation have made it commonplace in many cultures worldwide.

The traditional method for cultivating rice is flooding the fields while, or after, setting the young seedlings. This simple method requires sound planning and servicing of the water damming and channeling, but reduces the growth of less robust weed and pest plants that have no submerged growth state, and deters vermin. While with rice growing and cultivation the flooding is not mandatory, all other methods of irrigation require higher effort in weed and pest control during growth periods and a different approach for fertilizing the soil.


Some info on rice.



All I'm doing is informing the people to wake up about rice, cheese, and fainting goats. I'm doing what I feel is right in my heart.

how dare anyone say my posts are that of a 14 year old. look at the three posts above mine. this just proves you have nothing to bring to the table. the truth is unavoidable and will be seen. keep working on your arguments, they really got me stumped.

some info on ducks:

Etymology
Female Mallard

The word duck comes from Old English *dūce, a derivative of the verb *dūcan "to duck, bend down low as if to get under something, or dive", because of the way many species in the dabbling duck group feed by upending; compare with Dutch duiken and German tauchen "to dive".

This word replaced Old English æned "duck", favored by æned presumably developing into a homophone of the outcome of Old English ende "end". Other Germanic languages still have similar words for "duck", for example, Dutch eend "duck" and German Ente "duck". The word æned was inherited form Proto-Indo-European; compare: Latin anas "duck", Lithuanian ántis "duck", Ancient Greek nēssa/nētta (νήσσα, νήττα) "duck", and Sanskrit ātí "water bird", among others.

Some people use "duck" specifically for adult females and "drake" for adult males, for the species described here; others use "hen" and "drake", respectively.

A duckling is a young duck in downy plumage[1] or baby duck.[2]; but in the food trade young adult ducks ready for roasting are sometimes labelled "duckling".

Morphology

A FUCKING MOD CHIP!!!!!

Doritos:

I'm not sure who these people are.

make all the nonsense posts you want.. you must be scared of me reaching the people. i wont be silenced. WAKE UP. it's time to join us.

Old Navy Performance Fleece.

I think it's creepy how you talk like that.

Sounds like a cult.

yes that's an elephant penis.