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| 22 Nov 2013 11:54 PM |
Im not one to go on crap like that... But i did. I dont know why i did it and i regret it because im just on the verge of crying. I saw: An escape artist get crushed under concrete, a paratrooper falling to his death, several other workplace accident videos and the two saddest ones were: A Brazilian mother and her 1 and half year old daughter were shot to death in a taxi (They died hugging each other) and the other one was of some Russian boy getting bound, dragged out in the wilderness and having his throat slashed by some screwed up people.
Our world is screwed the hell up in so many god damn ways and that website just made it clear to me. |
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| 22 Nov 2013 11:55 PM |
| @Kick thats a good question. |
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Leprous
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| Joined: 03 Jul 2013 |
| Total Posts: 7050 |
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| 22 Nov 2013 11:56 PM |
| all of those ppl were me all of them |
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| 22 Nov 2013 11:56 PM |
What's it called
uh i mean
ok
really
what is it |
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| 22 Nov 2013 11:58 PM |
| I dont want to name the site. If your interested in watching people die you can find it yourself. |
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| 22 Nov 2013 11:59 PM |
I don't mean links
I just mean
what keyword on google would bring up the site you were on |
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| 23 Nov 2013 12:00 AM |
| I didnt use a keyword... In fact i dont remember how the hell i found it. |
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| 23 Nov 2013 12:00 AM |
The site doesn't seem real, they all sound fake
I want to see for myself |
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kawi297
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| Joined: 29 Jul 2012 |
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Leprous
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| 23 Nov 2013 12:01 AM |
| i love the ppl on bestgore that just self harm to get good ratings it's gnarly |
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| 23 Nov 2013 12:03 AM |
| Yep and thats the site it was. Some screwed up people. I saw some woman who opened up her wrist so we could see an artery. |
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Leprous
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| 23 Nov 2013 12:04 AM |
| i liked the guy with the nail thru his hand |
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| 23 Nov 2013 12:04 AM |
That sounds stupid
The sight also still sounds like it's full of fakes |
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| 23 Nov 2013 12:06 AM |
| They werent fakes. I dont know how you could fake someone getting their throat slit like that. There are some countries like that thought were crap like that goes down everyday. |
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| 23 Nov 2013 12:07 AM |
| Special effects, people who have worked on movies can create some pretty disturbing stuff. |
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Soup3rMan
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| 23 Nov 2013 12:09 AM |
| Terrorists kill people, execute em and make a vid out of it. But yes i would say some stuff on there is fake. Still makes me sick to the core though. |
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| 23 Nov 2013 12:09 AM |
So did it have 1. CUT INTO SIMILAR-SIZED PIECES
1. CUT INTO SIMILAR-SIZED PIECES Cut breasts in half crosswise, and separate leg quarters into drumsticks and thighs so that all the pieces will cook at the same rate.
2. SUBMERGE IN BRINE
2. SUBMERGE IN BRINE Mix 2 quarts water, 1/2 cup table salt, and 1/2 cup sugar (for 4 pounds of chicken parts). Soak the chicken 30 minutes to 1 hour; any longer can cause the meat to be too salty.
3. DREDGE AND REST
3. DREDGE AND REST Season 2 cups flour (for 4 pounds of parts) with salt and pepper. Dredge the chicken in flour, shaking off the excess. Rest the dredged chicken on a wire rack for at least 10 minutes.
4. KEEP OIL AT PROPER TEMP
4. KEEP OIL AT PROPER TEMP Fill the pot about halfway with oil and heat to 350 to 375 degrees. When you add the chicken, the temperature will drop. Keep it at 300 to 325 degrees while the chicken fries.
5. FRY IN BATCHES
5. FRY IN BATCHES Fry half a chicken's worth of parts at a time in a Dutch oven or other heavy pot. Batch cooking keeps the temperature steady and minimizes dangerous and messy splatter.
6. KEEP WARM IN OVEN
6. KEEP WARM IN OVEN When the first batch of chicken is fried, transfer it to a wire rack set over a baking sheet, and place it in a 200-degree oven to drain and keep warm while you fry the next batch.
THREE COMMON FRIED CHICKEN PITFALLS Making good fried chicken is easy, as long as you avoid these pitfalls.
GREASY FRIED CHICKEN
GREASY FRIED CHICKEN Blame it on cold oil. Don’t forget to monitor the oil temperature, and adjust the burner accordingly as you fry. When you add cold chicken to hot oil, it doesn’t take a rocket scientist to figure out what happens: The oil temperature drops. Also, no crowding: Lots of cold chicken just exacerbates the problem.
UNDERCOOKED FRIED CHICKEN
UNDERCOOKED FRIED CHICKEN Blame it on scorching hot oil and/or unevenly sized pieces. If you fry chicken parts straight from the package, the big ones, say the breasts, don’t have time to cook through by the time the legs are done: Cut pieces down to size. Also, don’t overheat the oil. Scorching oil causes the same problem.
BLOTCHY FRIED CHICKEN
BLOTCHY FRIED CHICKEN Blame it on lack of patience. If you fry the chicken immediately after dredging, the coating tends to peel off. While the oil heats, let the dredged chicken rest on a wire cooling rack for at least 10 minutes. The resting time helps the coating stick. You can’t call it fried chicken without the crispy skin.
CUTTING UP A WHOLE CHICKEN STEP 1
STEP 1 Using a chef's knife, cut off the legs, one at a time, by severing the joint between the leg and the body.
STEP 2
STEP 2 Cut each leg into 2 pieces—the drumstick and the thigh—by slicing through the joint that connects them. Your knife should glide right through the joint—if you hit something hard, you're not cutting through the joint.
STEP 3
STEP 3 Flip the chicken over and remove the wings by slicing through each wing joint.
STEP 4
STEP 4 Turn the chicken (now without its legs and wings) on its side and, using scissors, remove the back from the chicken breast. (The back can be saved for stock, if desired.)
STEP 5
STEP 5 Flip the breast skin-side down and, using a chef's knife, cut it in half through the breast plate (marked by a thin white line of cartilage).
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| 23 Nov 2013 12:15 AM |
Well anyway im off to bed. Ill sleep it out.
Goodnight OT. |
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