Le Plut0

as you are mateeeeeeeeeee xD and thank you thank you * waves hand and bows *

tanqqqqq B)

@@West you a great strafer and a great person, have yourself a mothafuckin' good BD <3

thanqqq man :P much appreciated.

In my city and yeah taken by me on the Galaxy S3 and edited by me as well. Thanks for the positive feedback m8 :)

thanks bruv ^_^

Most of the content of The Underachievers and Flatbush Zombies and this newest release from Dope D.O.D.

It was done intentionally and inspired by a midsummer night's dream only being literal during the day.

terminator genisys ... why arnold ... why .. <_<

:imtroll:

Meh i like it c:

1v1 me m8 heheehhe and welcome to ze partay. Lehaim. :P

Yo Flaccid u pro mofo, welcome 2 ze partay. :lol:

So i was not the latest one to the party heheheh Welcome comrade. Enjoy your stay Rubix. :)

Muh Face .... :daveunicorn: :daveunicorn: :daveunicorn: :daveunicorn: :daveunicorn: :daveunicorn: :daveunicorn: :daveunicorn: :daveunicorn: :daveunicorn: :daveunicorn: :daveunicorn: :daveunicorn: :daveunicorn: :daveunicorn:

Hooray for Raid !!!!!!!!!!!!!!!!!!! :yay:

I have had Turkish and Iranian and Saudi and Libyan lulz as i am myself originally born in Israel so IT IS OF DELICIOUS !!!!!!!!!!! :D

Borscht is Red and the raisins in my Syrniki are blue ... Fuck You. :dumb: :troll:

Been around for a while. Seen a few things. Pwnd a few scrubs. Pissed off a few admins. Whats up :banana:

A Ukranian "Lil' Planet" person coming through :) Ready for some great Slavic food ? ^_^ Favorite soup: Borscht :P Borscht is a soup of Ukrainian origin[1] that is popular in many Eastern and Central European cuisines, including those of Ukraine, Belarus, Poland, and Russia. In most of these countries, it is made with beetroot as the main ingredient. In some countries, tomato is used as the main ingredient, while beetroot acts as a secondary ingredient. Other varieties that do not use beetroot also exist, such as the tomato paste-based orange borscht and green borscht (sorrel soup).[citation needed] Potatoes and cabbage are also standard; some regions have green borscht, where green spinach is substituted for the cabbage.[2][3] https://en.wikipedia.org/wiki/Borscht Favorite Maindish: Varenyky :wub: Varenyky (Ukrainian: варе́ники, singular "варе́ник") are stuffed dumplings of unleavened dough which are widespread in East Slavic (Belarusian, Russian, Ukrainian), Moldovan and Baltic (Latvian, Lithuanian) cuisines, and commonly found today in all Post-Soviet states. They are traditionally associated with the Ukrainian cuisine[1][2][3] and considered a national dish of Ukraine.[3][4] Varenyky are boiled or sometimes steamed. The name varenyk means literally "a boiled thing". The word is cognate with the adjective "boiled" (Ukrainian: варений). The dish is referred to as vareniki in Belarusian (варэнікі) and in Russian (вареники), virtiniai in Lithuanian, and as colțunași in Romanian language. Varenyky are nearly identical with some types of Polish pierogi. In some regions of Western Ukraine, such as Carpathian Ruthenia and Galicia, both terms, varenyky and pyrohy, are used to denote the same dish. The name pyrohy is also common for the Canadian Ukrainian. This can be attributed to the history of Ukrainian and Rusyn immigration to Canada, which came predominantly from the former Austro-Hungarian Empire, where the local dialects had many common words with Polish, German, Romanian and other Central European languages. In other regions of Ukraine and in Russia, the names pirogi and pirozhki refer to baked pies and buns, but not to boiled dumplings. The name of a popular type of Polish pierogi, pierogi ruskie ("Ruthenian pierogi"), is related to Rus', the historical region and naming of Eastern Slavs. https://en.wikipedia.org/wiki/Varenyky Favorite Appetiser: Kholodets :davemas: Kholodets is a dish in which ingredients are set into a gelatin made from a meat stock or consommé. Non-savory dishes, often made with commercial gelatin mixes without stock or consommé, are usually called gelatin salads. When cooled, stock that is made from meat congeals because of the natural gelatin found in the meat. The stock can be clarified with egg whites, and then filled and flavored just before the aspic sets. Almost any type of food can be set into aspics. Most common are meat pieces, fruits, or vegetables. Aspics are usually served on cold plates so that the gel will not melt before being eaten. A meat jelly that includes cream is called a chaud-froid. Nearly any type of meat can be used to make the gelatin: pork, beef, veal, chicken, turkey, or fish. The aspic may need additional gelatin in order to set properly. Veal stock provides a great deal of gelatin; in making stock, veal is often included with other meat for that reason. Fish consommés usually have too little natural gelatin, so the fish stock may be double-cooked or supplemented. Since fish gelatin melts at a lower temperature than gelatins of other meats, fish aspic is more delicate and melts more readily in the mouth. Vegetables and fish stocks need gelatin to maintain a molded shape.[1] In Russian and Ukrainian, a meat aspic dish is called kholodets (Russian: Холодец; Ukrainian: Холодець) derived from the word kholod meaning cold. The dish is part of winter holiday festive meals. In central, eastern and northern Europe, aspic often takes the form of pork jelly, and it is popular around the Christmas and Easter Holidays. A Georgian version is called Mujuji. https://en.wikipedia.org/wiki/Aspic Favorite Dessert: Syrniki :awesome: Syrniki In Russian, Belarusian, Lithuanian, Polish, and Ukrainian cuisines, syrniki (Russian: сы́рник[и]; Ukrainian: сирники; Belarusian: сырнікі) are fried quark pancakes, garnished with sour cream, varenye, jam, honey or apple sauce. The cheese mixture may contain raisins for extra flavour. In Russia they are also known as tvorozhniki (творо́жники). Syrniki are made from creamy quark, mixed with flour, eggs, and sugar, sometimes adding vanilla extract. The soft mixture is shaped into cakes, which are fried, generally in vegetable oil. The outside becomes crisp, and the centre is warm and creamy. They are sweet and served for breakfast or dessert. Their simplicity has made them very popular in Eastern Europe. https://en.wikipedia.org/wiki/Syrniki Favorite Beverage: Kvass Kvass is a traditional Slavic fermented beverage commonly made from black or regular rye bread.[1] The colour of the bread used contributes to the colour of the resulting drink. It is classified as a non-alcoholic drink byRussian and Ukrainian standards, as the alcohol content from fermentation is typically less than 1.2%.[2] Generally, the alcohol content is low (0.5–1.0%).[3] It may be flavoured with fruits such as strawberries and raisins, or with herbs such as mint.[4] It is especially popular in Russia and Ukraine, but also well-known throughout Belarus, Estonia, Serbia, Poland, Latvia and Lithuania, as well as in other former Soviet states such as Georgia, Kazakhstan and Armenia, where many kvass vendors sell the drink in the streets.[5] Kvass is also popular in Harbin[6] and Xinjiang, China, where Russian culture has had an influence. https://en.wikipedia.org/wiki/Kvass Thats about it comrades have yourseves a hella scrumptious day Comrades !!!!!!!!! :sir:

FASTEST !!!11!1! :angryarnold: :angryarnold: :angryarnold: :angryarnold: :angryarnold: :angryarnold: :angryarnold: :angryarnold: :angryarnold: :angryarnold: :angryarnold: :angryarnold: