Groov

Sandy had it back in early 2013. Too bad he was perma'd I think

http://fastdl.joinsg.net/maps/

Were you one of the guys who died in Godzilla?
 
Nice to meet ya man

https://www.origin.com/en-us/store/buy/battlefield-3/pc-download/base-game/standard-edition
 
As title says, the game is free for a couple of days. if you dont have it yet, you should get it now

Were you one of the guys who died in Godzilla?
 
Nice to meet ya man

He should have taken out a lighter to sell it all the way

Don't lie, you would still bang them

Don't lie, you would still bang them

Don't lie, you would still bang them

Don't lie, you would still bang them

Like people have said, just wait until the summer sale where most games will be a bit cheaper. No point in buying Dark Souls 2 atm when its $49.99 unless if you're rich bitch

Like people have said, just wait until the summer sale where most games will be a bit cheaper. No point in buying Dark Souls 2 atm when its $49.99 unless if you're rich bitch

Like people have said, just wait until the summer sale where most games will be a bit cheaper. No point in buying Dark Souls 2 atm when its $49.99 unless if you're rich bitch

I hope this counts for something but ill be working at my local relay for life tomorrow and sunday

pls dont negrep me boondock!
 
Its really all up to you if you dont care about the taste and texture.
 
If you dont care about taste, its fine but if you do, it looks like you didnt even season it with salt or pepper.
 
If you dont mind it being all dry and hard and flaky, you're good. Since you're gonna waste $10 on a salmon, you should try to make it as good as possible. Next time dont leave it in the oven for so long. A food thermometer is going to be your best friend in the kitchen, the internal temp of salmon should at least be 135F or make it 140F if you're a pansy. Any higher than that and you will be ruining the salmon because it will dry out really fast once it reaches 135F. If you dont have a food thermometer, just cook it until the middle is light pink, if you keep cooking it once it becomes light pink its gonna start looking pale pink as the image you posted which is a big no no if you want the most out of the salmon.
 
Again, its really up to you if you dont really care on how it looks and taste. If you just want a quick bite and like salmon. cooking it over 135F is fine. 

pls dont negrep me boondock!
 
Its really all up to you if you dont care about the taste and texture.
 
If you dont care about taste, its fine but if you do, it looks like you didnt even season it with salt or pepper.
 
If you dont mind it being all dry and hard and flaky, you're good. Since you're gonna waste $10 on a salmon, you should try to make it as good as possible. Next time dont leave it in the oven for so long. A food thermometer is going to be your best friend in the kitchen, the internal temp of salmon should at least be 135F or make it 140F if you're a pansy. Any higher than that and you will be ruining the salmon because it will dry out really fast once it reaches 135F. If you dont have a food thermometer, just cook it until the middle is light pink, if you keep cooking it once it becomes light pink its gonna start looking pale pink as the image you posted which is a big no no if you want the most out of the salmon.
 
Again, its really up to you if you dont really care on how it looks and taste. If you just want a quick bite and like salmon. cooking it over 135F is fine. 

pls dont negrep me boondock!
 
Its really all up to you if you dont care about the taste and texture.
 
If you dont care about taste, its fine but if you do, it looks like you didnt even season it with salt or pepper.
 
If you dont mind it being all dry and hard and flaky, you're good. Since you're gonna waste $10 on a salmon, you should try to make it as good as possible. Next time dont leave it in the oven for so long. A food thermometer is going to be your best friend in the kitchen, the internal temp of salmon should at least be 135F or make it 140F if you're a pansy. Any higher than that and you will be ruining the salmon because it will dry out really fast once it reaches 135F. If you dont have a food thermometer, just cook it until the middle is light pink, if you keep cooking it once it becomes light pink its gonna start looking pale pink as the image you posted which is a big no no if you want the most out of the salmon.
 
Again, its really up to you if you dont really care on how it looks and taste. If you just want a quick bite and like salmon. cooking it over 135F is fine. 

pls dont negrep me boondock!
 
Its really all up to you if you dont care about the taste and texture.
 
If you dont care about taste, its fine but if you do, it looks like you didnt even season it with salt or pepper.
 
If you dont mind it being all dry and hard and flaky, you're good. Since you're gonna waste $10 on a salmon, you should try to make it as good as possible. Next time dont leave it in the oven for so long. A food thermometer is going to be your best friend in the kitchen, the internal temp of salmon should at least be 135F or make it 140F if you're a pansy. Any higher than that and you will be ruining the salmon because it will dry out really fast once it reaches 135F. If you dont have a food thermometer, just cook it until the middle is light pink, if you keep cooking it once it becomes light pink its gonna start looking pale pink as the image you posted which is a big no no if you want the most out of the salmon.
 
Again, its really up to you if you dont really care on how it looks and taste. If you just want a quick bite and like salmon. cooking it over 135F is fine.