darksky34

haven't prestiged in 3 COD games. are any of you guys the tools that dish out abuse because you see people that don't prestige?

don't open your big mouth. only tell your trusted friends who you want to feed well. actually, open it, because then they might reopen their west ryde place that burnt down/up a month ago - that's the reason I haven't had it for ages, because I live in hornsby and bankstown (original store) is WAY TOO FAR for me - so west ryde was PERFECT, obviously until it burnt down. so sad.

you better. it just logically makes sense anyway, cos charcoal chicken is GOOD but when it's marinated and cooked over charcoal, that's just AWESOME. that and their garlic sauce is smooooooooooth zomg salivating haven't had it in aaaaages

Yeah definitely, if I'm looking to move ahead then I will have a look at the car + checkups etc. Appreciate the help so far. Only want a black 34, sorry!

alright thanks dolphin, was just unsure since I'm being told different things but then if you weren't sure then that's fine, thanks for helping out with info anyway! but you reckon it's been drifted? Does that wear the car down more etc? I want to buy one that's been well maintained and not trashed (ie drifted...a lot) and I don't intend to drift or track my car in the future, hence I want a good conditioned one.

thanks dolphin, damn I don't know why I missed that bit you had "car is NA" ... that kills it for me! cheers er I just messaged him he says it's turbo? confliccccting!

Dolphin - hoping for an unbiased response but can you provide any more information on its condition etc?

johnny - could not FYP but wish to replace el jannahs with hot rocks.

Thanks Mat.......green p plates? that means he's either doing the illegal or it's an NA......

Hey guys, looking at a GTT on gumtree, doesn't seem to be on SAU so want to ask whether anyone has knowledge of this car? http://www.gumtree.com.au/s-ad/blacktown/cars-vans-utes/1999-nissan-skyline-coupe/1005560564 also, opinions welcome.

yes, and absolutely definition of douche too. that's cos they're afraid TTT will lay a smackdown! I loved the reebok vids so much, nothing has made me laugh as much after them.

i think you or someone else linked me to that already. that looked craaaaaazy

singlets that only cover nipples / reach down past your waist always make me laugh also guys that wear flat brim caps BACKWARDS (or...at all) in the gym...rofl. damn can't find the meme pic

h..o...ly. g. wwwwwhaaaaaatttttt! and that's for brand new? or not? I had a look on import monster etc, saw some brand new emotions for ~2k ... but yes i like these the best. simple 5 spoke. but 4k? omg.

how much do they cost?

legs day for me too tonight.....dreading it but also looking forward to it.

pics and locationnnnnnnnnnnn plesssss

ever since i started training + really looking at what/how much i eat, i've been amazed at the difference in: my satiety, the gut feeling after a meal (how what i ate sits in my stomach...), how much less i eat (and how much i used to overeat) etc etc... the world is screwed up BAD. all these processed foods man......and that's what most people rely on as their 'daily nutrition'. on the other hand as soon as i see an unhealthy food (ie wedges in your post) i literally almost always run away. like a few days ago i saw a bottle of solo in my fridge (family member's) and i basically slammed the door shut and immediately drank water. hahaha

no tom. not alone. i'd like to ideally be like this: or at most, what he looks like in magic mike. fairly FIT, but not SHREDDED (cos TBH to REMAIN shredded is unrealistic....for most people)

damn...that's awesome. i'm gonna build one and leave it for my grandkids too. and leave them my dough recipe.

congrats looks prettttttttty nice!

yeah I tried to make a gozleme, I find it fairly hard to get the thickness right, and also I can't seem to get it as dry as proper places make it (eg; spinach+cheese filling = wet) so even after relative success i decided i'd go with pides + pizzas, much happier there. my basic recipe is a 3:1 ratio (flour:water) with 7g sachet of dry yeast, bit of oil, salt (at most a teaspoon each) - I don't actually remember anymore as I now make it according to feel/look. I've experimented with different activation times for the yeast BEFORE adding flour, that produced differences (good) but also, the best results recently have been the amount of time i've left the dough to rise/yeast to work. and surprisingly I got this tip from reading an article in the SMH about gabriel boncci or summat, naples pizza master or something. i also want to build my own brick woodfired oven in the backyard HAHAHA will try make that when i have time maybe in summer that would be so sweet... zomg we could totally do the pizza day.....bring your own doughs, swap recipes and tips ROFL

since i discovered making my own pizza i haven't gone out for it (well over a year) almost the same for pide, except the ingredients + flavour of the bread is harder to get so i still buy this (only at good places)

+ 1 for the list, would be good to know where I can go!

did a quote for just cars, r34 coupe, came up for ~ 1.7k ....not TOO bad but still pretty heavy.