Maxwell-FA's movie Reviews on Newgrounds

[Daily2oon07232005]

Great but one question...

Goldencat, are you still complete white trash?

[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

[coffee break]

Good job

Fantastic. So twisted. Great work.

[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