Skip to main content

Why don't you too. All that cussing you do. That's a shame. Of course you care. NOT. You haven't told truth at all. Your thikning is every Black person drop out of high school. Blames the White and haves a bunch of kids. What a shame to think that. I know about you so called Truthseekers. THat's a stromfront term. Such as Christain front or Chirstain alliance.
quote:
Originally posted by StaryeYenightess:
Why don't you too. All that cussing you do. That's a shame. Of course you care. NOT. You haven't told truth at all. Your thikning is every Black person drop out of high school. Blames the White and haves a bunch of kids. What a shame to think that. I know about you so called Truthseekers. THat's a stromfront term. Such as Christain front or Chirstain alliance.


I haven't spoken on how I feel about every Black person. That would be kinda hard to do, seeing how I haven't came across every Black person in the world. But I can sho nuff talk about the ignorant one right in front of me. lol
quote:
Originally posted by StaryeYenightess:
Don't you live in the subs witb alot of Whites. You should understand what I'm talking about. When I mention Emo, Starbuck and SUVs. You must be one of those Negros that just moved to the subs from the hood. Still listening too that shitty southern rap. Now I can buy the real grillz. Not the fake ones at rayrays grillz shop. lol.


I live around Whites, yes. I don't know about "witb" them. And, no, I have always lived around White people, in nice neighborhoods. You know the kind where you can leave your house for hours, with the door unlocked, windows open, garage up, and when you come back.....your shit's still there. lol Yes. That's the kind of neighborhood I live in. Where people can actually afford to buy their own, so they're not sweating yours. 2 2 beer munch
quote:
Originally posted by NikkiSixx:
quote:
Originally posted by Mrs. KB:
First of all, no one is asking you to be fake and "sugarcoat" anything. you dont have to come on here insulting people just because you disagree. How is not clamming up or sugarcoating your opinion of the topic at hand, have anything to do with idiotic comments like this:

In the 60's, 70's, and 80's when you were supposed to have had your ass in class, you was out being fast. Now you done popped out 4 or 5 kids, and think you've lived. Can't even spell, write, or type, steady coming my way, blowing up the hype.

Copy and paste that _______! LOL



Tell the T.R.U.T.H. all you want. My point is, you don't have to result to childish insults to do it, because it doesn't make your opinion more truthful or valid.


Excuse you, but I don't come on here insulting anybody. They are the ones who start that shit first. Correct yourself, because you don't want me doing it for you.

Not only that me and some here have HISTORY from other boards. So what looks like an unprovoked attack or insult, is not. Now, I haven't directed anything at you, YET, so you need to stay outta my business. All up in the Kool Aid, don't know the flavor.[/QUOTE]


And I suggest that you DONT start with me, it is a road you don't want to go down!
You can keep all your buisness to yourself, you do not have to worry about me being in any of it because I dont play with children! I don't have the time to waste bickering with a girl living up to the loud, angry, ghetto, defensive black woman stereotype.
One who obviously has nothing to contribute to the forum besides, name calling and childish sarcasim.
quote:
Originally posted by Mrs. KB:
quote:
Originally posted by NikkiSixx:
quote:
Originally posted by Mrs. KB:
First of all, no one is asking you to be fake and "sugarcoat" anything. you dont have to come on here insulting people just because you disagree. How is not clamming up or sugarcoating your opinion of the topic at hand, have anything to do with idiotic comments like this:

In the 60's, 70's, and 80's when you were supposed to have had your ass in class, you was out being fast. Now you done popped out 4 or 5 kids, and think you've lived. Can't even spell, write, or type, steady coming my way, blowing up the hype.

Copy and paste that _______! LOL



Tell the T.R.U.T.H. all you want. My point is, you don't have to result to childish insults to do it, because it doesn't make your opinion more truthful or valid.


Excuse you, but I don't come on here insulting anybody. They are the ones who start that shit first. Correct yourself, because you don't want me doing it for you.

Not only that me and some here have HISTORY from other boards. So what looks like an unprovoked attack or insult, is not. Now, I haven't directed anything at you, YET, so you need to stay outta my business. All up in the Kool Aid, don't know the flavor.



And I suggest that you DONT start with me, it is a road you don't want to go down!
You can keep all your buisness to yourself, you do not have to worry about me being in any of it because I dont play with children! I don't have the time to waste bickering with a girl living up to the loud, angry, ghetto, defensive black woman stereotype.
One who obviously has nothing to contribute to the forum besides, name calling and childish sarcasim.[/QUOTE]

And what's going to happen if I do? You ain't gone do NOTHING!!!! So get off this post!!!!!!!!!!! You don't want none.
quote:
Originally posted by LILLY:
WELL, WELL, WELL, WELCOME HOME LADIES...TITRED OF THEM JEWS racist

I WAS WONDERING WHEN YOU FINE LADIES WOULD FIND ME.

WHAT IT DO...


Ok. You know it's them OLD HENS. Sounds like her too. Hey gurl...remember when I made you have a nervous breakdown on the board? lol

SAME TACTICS.....LIKE NO ONE WOULD FIGURE YOU OUT!!!!!! _______ PLEASE!
quote:
Originally posted by StaryeYenightess:
Are you a Nazi or what. What's wrong with Flavor Flav. Is he a bad person. Or is it because he's dark is what you don't like.


Texas-Style Chili

INGREDIENTS:
2 pounds lean stewing beef, cut into 1-inch cubes
1 pound pork shoulder, cut into 1-inch cubes
1/2 cup all purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
3 tablespoons vegetable oil
2 medium onions, chopped
6 cloves garlic, minced
4 cups water
2 medium dried ancho chiles, stems and seeds removed
5 dried red New Mexican chiles, stems and seeds removed
1 hot jalapeno or serrano chile, seeds removed, finely chopped, or more or less to your taste
1 1/2 teaspoons ground cumin
2 to 3 teaspoons dried Mexican oregano

PREPARATION:

Cut beef and pork into 1-inch cubes. In a wide bowl or food storage bag, combine flour with salt and pepper. Toss meat cubes with the seasoned flour. In a large skillet over medium-high heat, cook the meat in the oil, stirring often.

Add the onions and garlic and sauté until softened.

Add the 4 cups of water; simmer for 1 hour.

Soak the dried chiles in hot water for 15 to 20 minutes. Process soaked chile peppers in a blender with just enough of the soaking water to make a pureé. Strain out excess liquid. Add the pureé to the meat mixture along with all remaining ingredients; simmer for 1 1/2 to 2 hours longer.

Serve with hot cooked pinto beans and rice on the side.
quote:
Originally posted by StaryeYenightess:
Go put some 20's on your car and eat your hog fat chicken.


CHICKEN CURRY WITH GREEN APPLE AND COCONUT CHUTNEY

ingredients
Chutney
1 fresh coconut
1 teaspoon cumin

1 pound Granny Smith apples
2 tablespoons fresh lemon juice
1/2 large bunch cilantro, stemmed
2 serrano or jalapeño chilies, seeded, stemmed, halved
2 garlic cloves, each cut in half
3/4 teaspoon salt

Chicken Curry
9 large garlic cloves
2 serrano or jalapeño chilies, seeded, stemmed, halved
1 3-inch-long piece fresh ginger, peeled, coarsely chopped
1/4 cup vegetable oil
3 medium onions, finely chopped
5 tablespoons plus 1 cup water
1 4-inch-long cinnamon stick, broken in half
5 whole cardamom pods, cracked
1 teaspoon whole cloves
1/2 teaspoon whole black peppercorns
3 small bay leaves
3 tablespoons ground coriander
2 tablespoons ground cumin
1 teaspoon cayenne pepper
1/4 teaspoon ground turmeric
1 pound tomatoes, minced
1 1/2 teaspoons salt
2 3-pound chickens, each cut into 8 pieces, skinned

3 cups white rice, cooked
1/4 cup chopped fresh cilantro
preparation
For Chutney:
Preheat oven to 375˚F. Pierce the "eyes" of the coconut with ice pick. Drain off liquid. Bake coconut until shell begins to crack, about 30 minutes. Tap coconut shell all over with hammer to remove shell. (The white meat with its brown skin should fall away from shell; if it doesn't, use paring knife to release meat.) Using paring knife, cut away brown skin, if desired. Rinse coconut. Coarsely chop enough coconut in processor to measure 3/4 cup (reserve remaining coconut for another use.)
Heat small skillet over medium heat. Add cumin seeds; stir until fragrant, about 3 minutes (do not burn). Transfer seeds to plate; cool. Finely grind seeds in spice grinder or in mortar with pestle.

Core apples; cut into 1/2-inch pieces. Place apples in medium bowl. Add lemon juice and toss to coat. Combine 3/4 cup coconut, cumin, apples and all remaining ingredients in processor. Chop finely. (Can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before using.

For Curry:
With processor running, drop garlic, chilies and ginger down feed tube and process until minced. Heat oil in large Dutch oven over medium-high heat. Add onions; sauté until brown, adding 2 tablespoons water during last minutes of cooking to prevent burning, about 10 minutes. Add chili mixture and 1 tablespoon water; sauté 3 minutes. Add cinnamon, cardamom, cloves and peppercorns; stir 1 minute. Add 2 tablespoons water, bay leaves, coriander, cumin, cayenne and turmeric; sauté 1 minute. Add tomatoes and salt; cook until almost all the liquid evaporates, stirring constantly, about 5 minutes. Add chicken pieces 1 at a time, turning to coat in tomato mixture. Add 1 cup water. Cover; simmer until chicken is cooked through, turning once, about 40 minutes.

Spoon rice onto plates. Top with chicken and sauce. Garnish with cilantro. Serve with chutney.
quote:
Originally posted by StaryeYenightess:
I know you two are new negro subbies. Still loud and ghetto. But now you can buy the 30 dollar hair weave from the koreans on the nothside. lol.


PIGS-IN-BLANKETS

ingredients
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons toasted wheat germ
1/4 cup chilled vegetable shortening
1/3 cup buttermilk or plain yogurt
1 large egg yolk
10 frankfurters, ends trimmed and frankfurters halved crosswise preparation
Preheat oven to 375˚F. and grease a large baking sheet.
In a bowl, whisk together flour, baking powder, baking soda, salt and wheat germ. Blend in shortening with a pastry blender or your fingertips until mixture resembles coarse meal. In a small bowl whisk together buttermilk or yogurt and yolk and stir into flour mixture, stirring until mixture just forms a moist dough.

Knead dough 4 times on a floured surface and with a floured rolling pin roll out into a 12-inch square. Cut dough into 1 1/2-inch-wide strips and roll a strip around middle of a frankfurter until dough just overlaps. Cut pig-in-blanket free from strip and make 19 more pigs-in-blankets in same manner, arranging them, seam sides down, as they are made on prepared baking sheet. Pigs-in-blankets may be prepared up to this point 1 day ahead and chilled, covered.

Bake pigs-in-blankets in upper third of oven until pale golden, about 15 minutes. Makes 20 pigs-in-blankets.
quote:
Originally posted by StaryeYenightess:
Now your going to do that dumb shit that the jews run the media mess. Well then your ass off the internet. That's media if you didn't know.


ASIAN-STYLE PORK STIR-FRY

ingredients
2 tablespoons soy sauce
2 tablespoons honey
1 tablespoon minced peeled ginger
1/4 teaspoon dried crushed red pepper
1 12-ounce pork tenderloin, fat trimmed, halved lengthwise
1 pound green beans, trimmed

1/3 cup orange juice
1 teaspoon rice vinegar
1 teaspoon cornstarch
2 teaspoons peanut oil
1 teaspoon grated orange peel
1 garlic clove, minced
preparation
Mix first 4 ingredients in 13 x 9 x 2-inch glass baking dish. Add pork tenderloin halves and turn to coat. Cover and let stand at room temperature 1 hour or refrigerate up to 4 hours.
Cook beans in large pot of boiling salted water until just crisp-tender. Drain.

Heat large nonstick skillet over medium heat. Add pork, reserving marinade in dish. Cook until pork is deep brown and thermometer inserted into center of pork registers 155˚F., turning often, about 9 minutes. Transfer pork to platter; let stand 10 minutes. Cut pork into 1/3-inch-thick slices. Wipe skillet clean.

Whisk orange juice, vinegar, cornstarch and reserved marinade in small bowl. Heat oil in same skillet over high heat. Add green beans and sauté until beginning to brown, about 2 minutes. Add orange peel, garlic, pork slices and orange juice mixture. Stir until sauce boils, thickens slightly and coats bean-pork mixture, about 1 minute. Season with salt and pepper. Transfer to bowl and serve.

Add Reply

Post
×
×
×
×
Link copied to your clipboard.
×