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Thinking TNT Member Gets Smacked Down

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Post by Ssmith on Mon Mar 09, 2015 2:45 pm

LOTS OF DISINFORMATION

WILDDUCK wrote:


CURIOUS, SINCE THE RV HAPPENED AND THE RATES ARE $3.90 ON WORLD WIDE BANK SCREENS.  THE BANKS IN IRAQ ARE NOW ELECTRONICALLY ON LINE WITH THE REST OF THE WORLD.  THERE CURRENCY INSIDE IRAQ IS FUNCTIONAL.  WHAT IS THE REAL TIMELINE THAT THE BANKS HAVE TO RELEASE HERE AND IN OTHER PARTS OF THE WORLD/ 
IT IS MY UNDERSTANDING THAT THIS IS DONE AT MANY LEVELS SO IF THAT IS TRUE WHY ARE WE STILL GOING EAST TO WEST AND NOT TO THE NEAREST WELLS FARGO THIS MORNING.


MOD RESPONSE:


DavidM wrote:


LETS KEEP THIS THREAD MOVING IN THE RIGHT DIRECTION .  THANK YOU!



LETS KEEP THIS THREAD MOVING IN THE RIGHT DIRECTION .  THANK YOU!


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Post by chilimama on Mon Mar 09, 2015 3:13 pm

LOL SAW THAT MYSELF HAHAHAHAHA

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Post by Kevind53 on Mon Mar 09, 2015 5:04 pm

Simple answer ... Phoney is FOS

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Post by RamblerNash on Mon Mar 09, 2015 5:40 pm



Come on DavidM. WILDDUCK was referencing the bank story that Dakota60 wrote in the TNT chat last Friday night.



Do you think IQD rate of $3.90 is showing on Wells Fargo screens in select cities, but not in the city where you live?

lmao lmao lmao lmao
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Post by Ponee on Fri Mar 13, 2015 9:21 pm

I just saw this.... I wonder if wildduck got his goose cooked for doubting?

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Post by Terbo56 on Sat Mar 14, 2015 10:47 am

And his chicken fricasseed-
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Post by RamblerNash on Sat Mar 14, 2015 9:51 pm

Peking Duck

Directions

Cut off duck wings at second joint, remove excess fat and skin, rinse and dry well. Insert a chopstick through the neck opening and force along the wing bone under the skin until it protrudes slightly at the second joint. Push other end along other wing so that you end up with a duck that has its arms straight out like a crucifix. Tie a string onto the middle of the stick so you can hold the duck and hang it up. Bring 6 cups of water to boil in a wok, over medium heat. Add maltose or honey and stir to dissolve. Stir in the sherry, vinegar and cornstarch slurry.

When liquid returns to a boil, dip the duck into liquid and spoon liquid over duck. Repeat until duck is thoroughly moistened. Repeat dunking once more. Hang duck by the string in a cool airy place with a bowl underneath to catch drips. Leave for 4 to 6 hours until skin is dry and taught. Put roasting pan on lower oven rack and fill with 2 to 3 inches of water. Oil the upper rack above pan.

Preheat oven to 350 degrees F.

Remove the chopstick and string. Put duck on oiled rack in center of oven breast side up and cook for 30 minutes. Turn duck breast side down for 45 minutes, then turn breast side up for 30 minutes or until skin is dark brown. While duck is roasting, make scallion brushes. Trim roots, and cut off most of green part, leaving 3-inch pieces. Make several 1-inch lengthwise slits in each end of scallion, and put in a bowl of ice water for 20 minutes, drain and refrigerate. Mix hoisin with sesame oil and 1 tablespoon water, in a small serving bowl. Carve the duck, separate meat and skin. Place on a serving platter and surround with the scallion brushes. Serve the sauce with the duck.



Ooops...I thought this was the recipe section. My bad...

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