Maxwell-FA's movie Reviews on Newgrounds

[Kid A (Incomplete)]

I liked it a lot.

I thought your characters were great and from what I saw your story was unusual and very interesting. It's a shame it won't be completed. Good job.

notorious responds:

Thanks for deh good review.

[Daily2oon07022005]

YEEEEEEEEES!

THIS IS THE REASON WHY I'VE VISITED NEWGROUNDS TODAY, SINCE I HAVEN'T SINCE DAILYTOONS SEASON ONE DIED. I'M BACK FROM THE DEAD.

TheStarSyndicate responds:

oh god yes. http://s7.invisionfree.com/Star_Syndicate


i think youre still a member there :)

[Daily2oon07012005]

omg...

YEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEES!

TheStarSyndicate responds:

ASLDFHA

[DailyToon01212005]

Holy fugging shigga!

How to make Smurf Cum

Rating:
89 % (of 28 votes)

Ingredients:
0.5 oz Blue Curacao
1.0 oz Cream
0.5 oz White Creme de Cacao
1.5 oz Light Rum

Directions:
Fill a shaker half full with ice cubes. Pour all ingredients except Curacao into shaker and shake well. Strain drink into a Cocktail glass. Drop the Curacao in the center of the drink. Presentation is important.

TheStarSyndicate responds:

DELICIOUS

[DailyToon01202005]

Boy oh boy!

In America, Chitlin refer to pork large intestine which very popular with the Southern cooking.
In Kampuchea Krom, chitlin refer to pork small intestine that we use for rice soup, stir-fry and appetizers. We use pork large intestine to makes (stuffs) Khmer and Chinese sausages.
Cooking with pork intestine is easy but cleaning could be a task.
Back home, chitlin usually already cleaned before it hit the market, but it is always good idea to clean it again.
Many villagers uses Khmer ancient technique by boiled pork intestine with a piece of bamboo charcoal after cleaned to remove any residue odor. Then rinses many times before it cook.
Stir-fry pork small intestine with pineapple is one of Khmer Krom men favorite appetizers (mahope sar). .

Ingredients :
½ lb cleaned pork small intestine.
1 Fresh pineapple, shelled and cut to small chunks. Or 1 large can chunk pineapple.
1 Yellow onion. Sliced.
3 Cloves garlic.Minced.
1 Tablespoon soy sauce.
1 Tablespoon fish sauce.
1 Tablespoon sugar.
¼ Teaspoon black pepper.
2 Tablespoon cooking oil.
2 Stalks green onion. Chopped.
1 handful chopped fresh cilantro.
4 Cups water.
Salt to clean.

Procedures :
Cut pork small intestine to bite sizes, then turning it inside out by using chopstick.
Pour some salt on top intestine and rubs under cold water to rinses.
Places pork small intestine in a small soup pot with 4 cups water and boil it for 15 minutes.
Remove pre-cooked pork small intestine from stove, rinse under cold water several times and drain.
Pre heat skillet or wok, when it hot add cooking oil, garlic, yellow onion and pork small intestine. Stirs.
Add pineapple and seasoning with sugar, soy sauce, fish sauce and black pepper. Stirs well.
Add green onion and cilantro.
Serve hot as appetizer or with rice.

Enjoy.

TheStarSyndicate responds:

IT WAS DELICIOUS, I ORGASMED 50 TIMES.

[DailyToon01162005]

Well...

How to make Wretched Semen

Rating:
43 % (of 7 votes)

Ingredients:
1.0 shot Creme de Cacao
1.0 shot Grenadine
2.0 shot Milk
2.0 shot Tequila
1.0 hint Butter

Directions:
Add ingredients to highball glass in order listed. Guaranteed to put some hair on your nuts. Close your eyes, plug your nose, and hang on tight.

TheStarSyndicate responds:

MaxA2RS: read my review
j00bieZ: oh god.
MaxA2RS: it mortifys me what the internet has in store somewhere
j00bieZ: LOL
MaxA2RS: haha
MaxA2RS: i know

[DailyToon01152005]

Sorry My Internet was out, here's my review.

     2 pounds bull testicles (lamb/sheep, calf or turkey testicles can also be used)
     1 cup flour
     1/4 cup cornmeal
     1 cup red wine
     salt, pepper, garlic powder to taste
     Louisiana Hot Sauce
     hog lard (cooking oil can be substituted)

Split the tough skin-like muscle that surrounds each "oyster." (use a sharp knife) You can also remove the skin easily if the "oysters" are frozen and then peeled while thawing. Set into a pan with enough salt water to cover them for one  hour to  remove some of the blood and drain.
Transfer to large pot. Add enough water to float "oysters" and a generous tablespoon of vinegar. Parboil, drain and rinse. Let cool and slice each "oyster" into 1/4 inch thick ovals. Sprinkle salt and pepper on both sides of sliced "oyster" to taste.

Mix flour, cornmeal and some garlic powder to taste in a bowl. Roll each slice into this dry mixture. Dip into milk. Dip into dry mixture. Dip into wine quickly (repeat the procedure for a thicker crust).
Place into hot cooking oil.

Add Louisiana Hot Sauce to cooking oil (it'll sizzle some, so be careful!). Cook until golden brown or tender, and remove with a strainer (the longer they cook, the tougher they get).

TheStarSyndicate responds:

OH MY GOD

THIS TAKES FANTASTIC

[DailyToon01122005]

If you're in the mood

It is a practice with some of us who want garlic immediately handy for cooking, to peel and store it in oil. Garlic is a low acid vegetable, so it needs to be acidified to prevent the growth of micro-organisms and especially to prevent the formation of botulism toxin (caution: undesirable side-effect: DEATH!). Acid treatment also prolongs the quality of garlic and prevents browning. The method is as follows:

Cover peeled garlic cloves with vinegar and soak the cloves for 12 to 24 hours.

Drain off the vinegar. It can be reused as garlic-flavored vinegar.

Cover the garlic cloves with oil.

Refrigerate the jar of garlic and oil, and use it within 3 months.

TheStarSyndicate responds:

lmao.

[Hardcore]

Okay

Needs some work. For example, everyones trying to go for the whole madness type bodies with no arms cuz they either are too lazy to draw em or they don't know how to tween. I suggest arms. Also, instead of flipping the character like he's a 2D piece of paper, why not draw in frame by frame movements of him spin kicking? You get the 4/5. Good job.

D-e-W responds:

Interesting. It's not that I'm too lazy to draw arms or legs, its just that I like these kinds of charcters. Thanks for the tips though!

[The Matrix Retarded]

Nice

I like random humor. Good job.

DazFromTaz responds:

Thanks mate, glad you liked it!