Sit back son, while I lay some knowledge upon you.
There are excepted tax rates; this refers to luxury products.
Chocolate covered biscuits are considered a luxury item; whereas a chocolate covered cake is not subject to these taxes.
There was a famous court case, regarding Jaffa Cakes - a chocolate-covered sponge confectionery.
The point of definition is that a biscuit goes soft when they are stale; and cakes go hard when they are stale.
joop
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- Like all recipes, this one has undergone some changes over the past months. A couple notes: 1. I used to think the Trader Joe's pre-cooked chicken was the key but turns out what's really important is the cheese you use. Try to use a very mild cheddar cheese that hasn't been aged more than 30 or 60 days. This will give you a nice gooey consistency and the other flavors will be able to stand out better. 2. Before, I recommended mixing the scallions/chives in after the full 30 minutes of baking. Now what I do is put them in 2/3 of the way through (so, if you need 30 minutes, put them in after 20 minutes, stir it up, and bake for the final 10 minutes). This takes some of the unpleasant sharpness out of the scallions/chives and blends the flavor into the rest of the dip a little better. 3. Regarding the baking time: you should really only bake the dip until it is evenly heated. Once it's reached the desired temperature, take it out. If you keep it in too long the oils will separate and the cheese will start to curdle. The risk of this happening isn't big or anything, it's just a good idea to take it out sooner rather than later.
- Thanks it's all better now
- going to work out with [b]Jillian Michaels[/b] soon
- This is one of my favorite recipes for pigging out if good chicken wings aren't available at the moment [img]http://i.imgur.com/6GzDmcY.jpg[/img] You'll need: - 2 chicken breasts (3 if they're small) OR 4 trader joe's pre-cooked chicken cutlets (1 package contains 4) - 4 oz. cream cheese - 4 oz. mild cheddar cheese - 1/2 oz. bleu cheese crumbles (or 1 oz. if you like it extra blue cheesy) - bunch of scallions or chives (whichever you prefer) - 1/2 cup (plus maybe a tbsp or two) frank's red hot sauce (has to be Frank's, REGULAR not "Buffalo" or extra hot or whatever) - 3 tbsp mayonnaise - salt, pepper, dried oregano, cayenne papper Directions: - preheat the oven to 350 F - if you have the pre-cooked chicken, ignore the rest of this step. Slice your chicken breasts into thin cutlets, season with salt and pepper, and cook them until tender, either by broiling, grilling, or searing (don't poach) - once they've cooled a bit, cut up your chicken cutlets into small cube-ish pieces, however small you want. you can even shred them if you're fucked up like that. i don't recommend it - in a big mixing bowl, combine the cut up chicken, cream cheese, cheddar cheese, bleu cheese crumbles, hot sauce, and mayo - sprinkle some oregano in (like maybe a teaspoon? or a tbsp? i do like 10 shakes of the shaker) - sprinkle a bit of cayenne pepper on if you like it hot. i put a little extra salt in, too, but that can always be done later - mix everything up very thoroughly (don't crush the chicken though... not that it's particularly easy to do so) - pour the mixture into a casserole dish or something like that. glass works best but the non-stick metal shit that comes with most ovens will work okay too - once the oven is preheated, put the dish on a rack roughly halfway down, maybe a third down. doesn't matter much - bake for 30 minutes - while the dip is baking, take your scallions or chives and cut them up. I usually use like... 15 chive maybe. if I'm using scallions, maybe 3 or 4. - when the dip is done, take it out and sprinkle the chives or scallions on, then mix casually enjoy the dip with tortilla chips, carrots, or celery you could probably substitute extra firm seared tofu for the chicken if you're vegetarian
- renaissance periodization is a very science-heavy approach to gaining muscle size and strength / decreasing body fat percentage etc. it's all about maximizing the volume of work you can do in a week, and maximizing the number of weeks you can keep up your training before extended recovery is necessary. it's useful for amateur athletes, though nothing special for elite strength sports competitors. i'm combining intermittent fasting because i find it prevents the sort of excess fat gain that can occur during the less metabolically active "bookends" of the day. in other words, you frontload simple carbohydrates (sugary fruits and vegetables that metabolize quickly) within a few hours before your workout, and take the rest as complex carbs in the hours following your workout with lots of protein to fuel muscle growth and regeneration.
- Starting to get back under heavier weight again after three cycles of Accutane and many injuries. Here's today: Back squat: 5 @ 125, 145, 165, 185; 3 @ 225; 8 @ 165 Bench: 5 @ 95, 110, 125, 140; 3 @ 165; 8 @ 125 DB split squat: 3 × 10 @ 35 Chest fly: 3 × 12 @ 85 YTW: 3 × 12 @ 5 Sit up: 4 × 10 @ 25 Leg raise: 4 × 20 Hoping to get a 305 double on backsquat and a 205 double on bench by the end of the macrocycle. 325 or so deadlift double and 185 push press double. Then aim for prs next macrocycle if I haven't taken on any terrible injuries
- Odd way to refer to your discarded diapers, OP
- [quote=kingdad42;%2Fbloards%2Fgbs%2Ftopics%2Fshow-feet%2Fposts%2F438] lmao took me a second to realize that was a dog [/quote] i thought he had a centuries-old skeleton in the tub with him for a minute
- Viewing this on mobile. Can't with to get to the old desktop and see it in full 4k properly formatted glory
- i could give this sight a stimulus, i just need access to the main frame. crush
- i was like you once. now i lift, have high t, and fap to pictures of people making tiny houses
- Thankful I escaped 2020 relatively unscathed, especially compared to most people. Thankful for my loving supportive family and friends
- Dominos is the best imo but the ratio if ingredients can vary wildly, which is why i always order light sauce. For some reason this drastically increases the consistency of your order. Pan pizza with light sauce is my go to. Wish you would get back on the ol' Twit bug deal but it's nice having you here at least
- so i was downstairs in the kitchen, and i go over to the counter where there's a bottle of peanuts. i love peanuts. i eat way too many peanuts by the way, they make me fart, and i plan to cut down. anyway. so i go over to the peanuts and already as i'm reaching my arm out for the peanuts i know i'm also going to want a nice glass of ice-cold 'gua. but the peanuts are in my hand and i'm like okay well i'll just unscrew them right now so that later, after i've gotten the water, i will be spared the labor, and i won't have to worry about unscrewing the lid of the peanuts the whole time i'm pouring out the cold clear liquid we know as water. so i unscrew the lid and leave it perched on the top of the peanuts bottle. then i get the water and pour it and i set it down on the table. then i go back to the peanuts and well would you, would you fucking believe it i grab the peanut bottle by the lid, completely forgetting the time i already took to unscrew it, and the whole thing spills right over the edge of the counter. peanuts cascade everywhere, at least half a bottle. it's a large bottle. and i have to sweep up the peanuts and then i have to go over the floor with a soapy rag because you know how oily those peanuts are, and simply swiping a dry paper towel across the surface of the kitchen floor will not suffice, not for me anyhow. anyway i decided not to eat any peanuts.
- buddy, the only thing i've "killed" are standardized tests
- It'll pay off when she see's your top-slot gym bloard posts and ditches the dude