makasplaf

What happened??? one day it's on the next it's gone.

Buyaka!

bet your ass i'm going to be there......i love this forum with out it i wouldn't know the good stuff miami has to offer.... KONICHIWA BITCHES!

yehawww.....finally something worth going

one time i was drunk and a bee stung me,i peed on it and the sting didn't swoll up as bad

HHHeeeeeeeyyyyy!!!!! that spanking was for me! -------------- from the slums of shaolin Bitch!

hasme cafe en las bolas hijo de la gran puta que me la clave ayer en tu cama cabron...... ah que no se me olvide MAMABICHO!

here is how it goes, this is the one we make at the rest. bread flour 8 ounces cake flour 8 ounces sugar 2 ounces salt .5 ounce eggs 12 ounces milk 2 pounds oil or clarified butter 5 ounces yield 50 crepes Mixing: 1. Sift the flour, sugar and salt into a bowl. 2. Add the eggs and just enough of the milk to make a soft paste with the flour. Mix until smooth and lump free. 3. Gradually mix in the rest of the milk and oil. The batter should be about the consistency of heavy cream. If it is too thick, mix in a little water. If it has lumps, pour it through a strainer. 4. Let the batter rest 2 hours before frying. Frying: 1. Rub a 5 to 7 inch crepe pan or skillet lightly with oil. Heat over moderately high heat until it is very hot. 2. Remove from heat and pour in about 3-4 tablespoons of the batter. Very quickly tilt the pan to cover the bottom with a thin layer. Immediately dump out any excess batter, since the crepe must be very thin. 3. Return to the heat for about 1 to 1.5 minutes, until the bottom is lightly browned. Flip the crepe over and brown the second side. The second side will brown only in a few spots and will not be as attractive as the first side. The first side should always be the visible side when the crepe is served. 4. Slide the crepe onto a plate. Continue making crepes and stacking them up as they are finished. Grease the pan lightly when necessary. 5. Cover the finished crepes and refrigerate until needed. Crepes Suzette sugar 3 ounces orange 1 each lemon 1/2 butter 2 ounces orange liqueur 1 ounce cognac 2 ounces crepes 12 Procedure for dining room preparation: 1. In a flambe pan, heat the sugar until it melts and begins to caramelize. 2. Cut several strips of rind from the orange and one from the lemon; add them to the pan. 3. Add the butter and squeeze the juice from the orange and lemon into the pan. Coon and stir until the sugar is dissolved and the mixture is a little syrupy. 4. Add the orange liqueur. One by one, dip the crepes in the sauce to coat them, then fold them into quarters in the pan. 5. Add the cognac and allow it to heat for a few seconds. Flame by carefully tipping the pan towards the burner flame until the cognac ignites. 6. Shake the pan gently and spoon the sauce over the crepes until the flame dies down. 7. Serve three crepes per portion. Spoon a little of the remaining sauce over each serving. Buyaka!!!

thank you all motherfockers to make me feel at home....isn't blue gay?? i was there all i saw was that

what's up boys n' girls i'm new in here and new to miami just moved like a month ago from PR, i want to know what's good to do on the weekends here, i'm tired of crobar and space. I want something dirty and underground so anyt one who know's drop a line...........thanx! ---------------------- konichiwa BITCHES!