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Jenifer Lopez cyndrom, yum... <!--emo&(.--><img src="http://musclechemistry.mantisforums.com/IB3/iB_html/non-cgi/emoticons/inlove.gif" border="0" valign="absmiddle" alt='(.'><!--endemo-->

Taste even better. But, what I personally liked about them, is that most of the bb's food taste pretty boring and plain. And, those pancakes were different, because they taste better then regular, due to addition of flavoring and were REALLY high in protein. High in carbs also, I have to admit...

Took box of "Aunt Jemina" buttermilk pancake mix. Followed directions on a box, but added 6 slightly whipped egg whites, and instead of 4 measering spoons of pancake mix added same amount of protein powder (104g of protein) Strawberry flavor. I used 2 cups of pancake mix to beging with. Heat up...

<!--QuoteBegin--></span><table border="0" align="center" width="95%" cellpadding="3" cellspacing="1"><tr><td>Quote (Presser @ Dec. 13 2001,10:23)</td></tr><tr><td id="QUOTE"><!--QuoteEBegin-->IF MEMORY SERVES ME CORRECTLY,SMALLS RECIPE CALLED FOR BRAINS,LOL,ENJOY <!--emo&:D--><img...

Most of it will get absorbed pretty quick. So what? It doesn't mean, that you should feel uncomfortable at it's peak, or at any time at all. Half life is 8 hours. **might easily add Methyltest or, most likely DBOL (and, most likely that's what he's doing, in best case scenario)

Oh, yeah, her butt is original. She's hispanic, need I say more..."Jenifer Lopez syndrom", hehe..

Quote from sasha, posted on Dec. 03 2001,8:21<!--QuoteBegin--> <div id='QUOTE'><!--QuoteEBegin-->mb.. what the hell is wrong with him... tell him that he gets to play with them to.. they will be a present for him to use also.... yes there is one neg. to BB for females.. that is one area that...

Eat.

It's used to add mass, and I don't see a need for it, for most women.

It's not that bad. Actually, the last time she did lipo, she only had local anastezia(sp?) and could tolerate pain pretty easily. It's very painful after the surgery, though, for couple weeks. Very painful. Boobs are done loooong time ago, hehe.. and so was nose and lips, hehe..

Presser, stop marinating those peppers, they are ready to be cooked. Next time you want to cook, get your grill out, don't clean it(I'm sure, you didn't clean it yet, after your last cooking attempt), sneak to local steakhouse, get couple nice steaks(not too nice, because SpanishFly won't...

My girlfriend did have a number of those over the period of two years. Very good surgeon. All I have to say, it's a magic. She puts mayo on a muffin and still has no stomach. I'm jelous. Obviously, I can't go for it, I'm a warrior, but, damn..!!!!!!!!!!!!!!!!

Yes, I am. Mostly French food, but contemporary American can do pretty good also. My next project is modern Russian, if it will work out, I will retire, hehe...looking forward.

I cook for me, my girlfriend and approx. 1000 people a week, hehe...love it, and hate it too! Well, at least I can buy all the food for the house at wholesale prices and most of the time, eat practically, for free. Oh, yeah, alcohol is almost free also, that's bad!

If you going for tenderness, Filet Mignon is your best choice(expensive) If, for taste, T-bone, Rib Eye(on a bone), Sirloin are all great choices(all are expensive also) Much less expensive and still very tasty and suitable for quick cooking would be shell steak(my favorite, when I spend too...

My girlfriend is Cuban, and she likes it. She introduces Adobo to me, and now I love adding it to almost anything. Very interesting seasoning. She also cooked kid once for me. It's great! Could be expensive, if you get it from fancy boutcher shop, but if you will find it in some ethnic comunity...

Sorry... still, belive me, if you follow the recipe, you'll get a wonderfull meal. I worked with one french guy long time ago, and he prepared lamb head for us(guys who work with him) with little mushrooms, Madeira and hearbs- believe me- it was one of the most delicious thing I ever tasted in...

I love quesadillas. Try adding some thinly sliced cheap cuts of grilled beef(normally they would be though, but slicing accross the grain, very thin, will make it nice and not chewy at all) or even quickly browned in a pan ground beef(low fat, ground sirloin is very good) Ground or roased and...

For one 200lb guy: - 10 oz of ground sirloin or chuck, or any cut, in a matter of fact; - 2 egg whites, or if fat is not a concern, 1 whole egg; - 1tsp of Dijon, or any kind of mustard; - touch of Adobo seasoning, but if you don't have it, f**k it; - touch of garlic and onion powders, but if...

You will need non-stick pan, prefferably teflon. For one 200lb guy: - 8 egg whites; - 2 whole eggs; - 1can of tuna, in water; - any combination of herbs, that you can find, prefferably fresh, but if dry, it's ok also, just make sure, that you go easy with dry, they are much stronger; - any...