As the guy who does my tattoos told me,pain is just wimpiness leaving your body
My tattoo guy says something similar. I'm not afraid of most pain...but pain in certain areas is not so cool.
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As the guy who does my tattoos told me,pain is just wimpiness leaving your body
Thats one if my favorite ways to eat it. But I can't cook it naked....hurts to much.
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I've been throwing around the idea of getting a tattoo and I want to get bacon on my stomach. Accordingly I asked the girlfriend if she would kindly get a grill surface tattooed on her stomach so when we, ya know, I can ask her if she wants to make bacon instead of love. She respectfully asked me sleep on the couch. damn.
I've been throwing around the idea of getting a tattoo and I want to get bacon on my stomach. Accordingly I asked the girlfriend if she would kindly get a grill surface tattooed on her stomach so when we, ya know, I can ask her if she wants to make bacon instead of love. She respectfully asked me sleep on the couch. damn.
Thats one if my favorite ways to eat it. But I can't cook it naked....hurts to much.
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Dude... The BACON.... not the sausage! That's a topic for the TBolt forums
My tattoo guy says something similar. I'm not afraid of most pain...but pain in certain areas is not so cool.
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Making bacon bits, is a pain. We all know it. And buying the simulated bacon bits from the store, is an insult to bacon eaters worldwide.
But how else are we to garnish our salad?
1. .25lb of cooked bacon. Crisp is preferred
2. 1 12 guage shotgun
3. 1 ungarnished salad
4. 1 12 guage high power shotgun shell with shot removed (important step)
After removing shot from the shotgun shell (important), load shotgun. With a long pole, stuff the .25lb of crispy bacon down the muzzle. Be careful not to pack it too tight.
Point shotgun at salad from distance of 3 meters. (important note: Please ensure all personnel are clear of the salad bowl)
Remove safety, pull trigger.
Voila! Salad is garnished!
Pro Tip: Although tempted, do not do the direct ingestion method by inserting muzzle in mouth. Tests have shown that the velocity of the bacon, bypasses the taste buds in the mouth, bypasses the stomach and intestinal tract, and makes a direct exit from the body. Thus ruining a good pair of trousers, and not getting the benefit of taste.
Next Recipe: In some cases, bacon bits are re-usable.
Wow...simply amazing!
You are now on my high council along with baconstrips and JG. I'll be adding this to the first few posts this weekend. I am overhauling the op to include some bacon goodness.
Sent from my Inspire 4G using Tapatalk 2
Making bacon bits, is a pain. We all know it. And buying the simulated bacon bits from the store, is an insult to bacon eaters worldwide.
But how else are we to garnish our salad?
1. .25lb of cooked bacon. Crisp is preferred
2. 1 12 guage shotgun
3. 1 ungarnished salad
4. 1 12 guage high power shotgun shell with shot removed (important step)
After removing shot from the shotgun shell (important), load shotgun. With a long pole, stuff the .25lb of crispy bacon down the muzzle. Be careful not to pack it too tight.
Point shotgun at salad from distance of 3 meters. (important note: Please ensure all personnel are clear of the salad bowl)
Remove safety, pull trigger.
Voila! Salad is garnished!
Pro Tip: Although tempted, do not do the direct ingestion method by inserting muzzle in mouth. Tests have shown that the velocity of the bacon, bypasses the taste buds in the mouth, bypasses the stomach and intestinal tract, and makes a direct exit from the body. Thus ruining a good pair of trousers, and not getting the benefit of taste.
Next Recipe: In some cases, bacon bits are re-usable.
I just found out that flappjaxxx is a member of PETA and also is a vegetarian!!! BURN HIM!!!