Metalcrusher
A God Amongst The People
- Banned
- #176
You are tempting fate here ..... Since you have accepted the cap role, you are almost invisible. I don't even know you anymore, do you know yourself?
Official Match Thread S31 Round 7 - West Coast Wonders vs Las Vegas Bears at The Colosseum
- Thread starter omgfridge
- Start date
- Tagged users None
You are tempting fate here ..... Since you have accepted the cap role, you are almost invisible. I don't even know you anymore, do you know yourself?
I'm still trying to find myself
tony
il capo
- Apr 30, 2004
- 6,580
- 46,549
- AFL Club
- Brisbane Lions
- Other Teams
- Fitzroy & Las Vegas Bears
I liked you better as a Bomber.
You'd be in the minority.
I Dont Care
Nothing Matters
I heard many years ago pizza actually originated in France
I agree. Followed by Chinese and bacon.
I am not a big fan of Chinese
I Dont Care
Nothing Matters
Disagree. Bacon > rice and noodles
tony
il capo
- Apr 30, 2004
- 6,580
- 46,549
- AFL Club
- Brisbane Lions
- Other Teams
- Fitzroy & Las Vegas Bears
This is a beary good thread
Wonder how that happened
its almost unbearable
I don't bealieve it
- Jan 27, 2017
- 3,079
- 6,579
- AFL Club
- Richmond
Broken
Brownlow Medallist
Anyway, here's Wonders wall
MaaaaaaybeeeeeeeAnyway, here's Wonders wall
- Feb 12, 2008
- 11,332
- 22,039
- AFL Club
- West Coast
Round 7 vs Las Vegas Bears
Official Team Sheet
B: bomberlegend2007 - BallaratBulldog - craffles
HB: SweetD - Crusty Undies - akkaps
C: Kangaroos4eva - Cadsky - mike123
HF: JT_the_Man - Sab22 - jezzajay
F: Grand Uncle Horace - ClarkeM - croweater 41
FOLL: ArdentEagle - haydo - SSwans2011
INT: dogs105 - AngryRanga
Changes
Grand Uncle Horace W to FP
mike123 CHB to W
croweater 41 W to FP
Crusty Undies FP to CHB
craffles FP to BP
Kangaroos4eva BP to W
JT_the_Man
Draft King
Me likey
- Feb 12, 2008
- 11,332
- 22,039
- AFL Club
- West Coast
Bears ehhhh. No ****ing chance!
HOW TO BUTCHER A BEAR
• 6- to 8-inch hunting knife • Cutting board • Bone-saw, heavy-duty • hacksaw or electric saw • Large refrigerator or freezer • Large, cleanable table
• 9- to 12-foot upright/free- • standing structure (optional) • 12- to 20-foot chain (optional) • Hook (optional)
• Skin your bear so that you are left with a headless and paw-less carcass covered in layers of white fat. Lay the bear carcass out on your large table or suspend the bear from its hind legs about 3 feet from the ground using your chain, hook and upright.
• Cut off the layers of fat with your hunting knife. Bears have two types of fat: The outer layer is jelly-like while the layer closer to the muscle is firmer, like beef tallow. Use carefully executed cuts to shave off the fat in chunks, getting as close to the red bear meat as possible. Discard the fat or reserve the pieces to render into bear lard or grease.
•Remove the fillets. To do this, saw the sternum down the middle then split the rib cage into two halves. The tenderloins or fillets are the muscles that run along the spine from the bottom of the rib cage to just before the hind legs. Reserve these if you want bear steaks or simply cube into roughly 2 1/2 by 2 1/2 inch pieces like you will be doing to the rest of the bear meat.
• Peel the meat from the ribs. Insert the knife just under the rib meat on the outside of the animal's rib cage making a generous incision. Run your knife along flesh and the rib bones as you pull the meat back, peeling off the rib meat.
• Remove the meat from the front and back legs. Holding out the limb, use your knife to cut the meat, sinew and tendons away from shoulder and hip joints and then saw off each limb at the exposed joint. Cut meat away from each leg and cube.
• Strip and cube the remaining meat from the carcass. The remaining meat will mostly be around the shoulders.
• Place cubes of meat in an airtight container or in plastic bags. Place in your refrigerator or freezer, or grind with spices and other meat (traditionally pork) to make ground meat for hamburgers or sausage
HOW TO BUTCHER A BEAR
• 6- to 8-inch hunting knife • Cutting board • Bone-saw, heavy-duty • hacksaw or electric saw • Large refrigerator or freezer • Large, cleanable table
• 9- to 12-foot upright/free- • standing structure (optional) • 12- to 20-foot chain (optional) • Hook (optional)
• Skin your bear so that you are left with a headless and paw-less carcass covered in layers of white fat. Lay the bear carcass out on your large table or suspend the bear from its hind legs about 3 feet from the ground using your chain, hook and upright.
• Cut off the layers of fat with your hunting knife. Bears have two types of fat: The outer layer is jelly-like while the layer closer to the muscle is firmer, like beef tallow. Use carefully executed cuts to shave off the fat in chunks, getting as close to the red bear meat as possible. Discard the fat or reserve the pieces to render into bear lard or grease.
•Remove the fillets. To do this, saw the sternum down the middle then split the rib cage into two halves. The tenderloins or fillets are the muscles that run along the spine from the bottom of the rib cage to just before the hind legs. Reserve these if you want bear steaks or simply cube into roughly 2 1/2 by 2 1/2 inch pieces like you will be doing to the rest of the bear meat.
• Peel the meat from the ribs. Insert the knife just under the rib meat on the outside of the animal's rib cage making a generous incision. Run your knife along flesh and the rib bones as you pull the meat back, peeling off the rib meat.
• Remove the meat from the front and back legs. Holding out the limb, use your knife to cut the meat, sinew and tendons away from shoulder and hip joints and then saw off each limb at the exposed joint. Cut meat away from each leg and cube.
• Strip and cube the remaining meat from the carcass. The remaining meat will mostly be around the shoulders.
• Place cubes of meat in an airtight container or in plastic bags. Place in your refrigerator or freezer, or grind with spices and other meat (traditionally pork) to make ground meat for hamburgers or sausage
- Feb 12, 2008
- 11,332
- 22,039
- AFL Club
- West Coast
You'll dabble in whatever the **** I tell you to...After this, you'll all be our Bear Bitches!!I tend not to dabble in fiction, mate
croweater 41
Making my way downtown, Walking fast.
Watch me kick more goals than the useless ClarkeM.
I'll drop you next week if you don't
The Mighty Boosh. Now that takes me back!
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