VisceralDisgorge

I can edit the description if you want It's just the manual labor in actually doing all the mods for the cars because yeah why would you do something that requires lots of dedication for free? ¯\_(ツ)_/¯ Yeah I should find the video for the mod too :b

Surprisingly yes first thing I did was I quoted you so I could see how many spoilers you added

Stats: Free Unlock all: FREE Modded vehicles: 1-3 cars (Free) (I can also mod super rare vehicles for you as well) ;-) Just PM me your credentials and I promise I won't do anything to harm your account, I'm a nice person. And veryyyyyy trustable. (: NOTE: since I'm only doing this on a USB and no jailbreak, I would have to play through the beginning of the storyline. Please be patient and don't continuously ask me if it's done/ready etc. And no, I can't host money drop lobbies. But I CAN do a recovery within your PSN account. If anyone else has the same mod menu as I do, we can play in a session with each other However, if you're using a USB mod menu it won't let you join other public sessions. PM me on if you're interested (:

1284 good luck, participants

I got banned on 8 ball pool so it'll be nice to have this amount on my alternative account

Ayyy

Alright It didn't do anything

http://knowyourmeme.com/photos/121214-cave-johnsonthe-lemons[/image] 1. Please handle the fruit. Most lemons are Eurekas or Lisbons. Eurekas have somewhat thicker rinds, but regardless of variety, look for a lemon that feels heavy in the hand and which, gently squeezed, gives nicely and doesn’t seem to have a thick, hard rind (less juice inside). Lemons turn from green to yellow because of temperature changes, not ripeness, so green patches are OK, but avoid those with brown spots, which indicate rot. 2. Power in the key of C One lemon contains a full day’s supply of ascorbic acid, or vitamin C, but that’s the whole fruit; the juice holds about a third. Lemon juice is also about 5 percent citric acid, making it a natural for slowing the browning or oxidation of fresh, raw foods: apples, avocados, bananas, and other fruits. That power, and the C, makes the lemon a real health fruit. 3. Preserving lemons for savory zing Lemons preserved in salt are a fragrant, distinctive flavoring in Moroccan and Middle Eastern stews, tagines, and other dishes. Find house-made preserved lemons at many Mediterranean/Middle Eastern groceries―we prefer these to the factory variety for their fresher flavor. Go easy: They’re salty! 4. Homemade lemon liqueur is as easy as pie. Limoncello is a southern Italian lemon liqueur traditionally served cold as a digestif. It’s ridiculously easy to make: Combine ½ cup lemon rind strips with 4 cups vodka, cover, and let stand for two weeks; strain and combine with simple syrup made from 3 cups water and 1½ cups sugar. The higher the proof of the vodka, the more lemon flavor your finished product will have. 5. Makes a versatile household cleaner Dip a halved lemon in salt for a bit of gentle abrasive power, then scour brass, copper, or stainless-steel pots, pans, and sinks. Rub a cut lemon (sans salt) on aluminum to brighten it. Used lemons tossed in the disposal will deodorize it. 6. Get the most from every fruit. Before juicing, roll a room-temperature lemon under your palm to break down the cells inside the fruit that hold liquid. If a fruit is especially hard (and sometimes it’s hard to find a good one in an entire supermarket bin), microwave the fruit for 20 seconds. You should get 2 to 3 tablespoons of juice per fruit. 7. In a pinch, is this a good lemon substitute? We think not. Those cute little plastic lemons do contain lemon juice, but after the juice is reconstituted and mixed with preservatives the taste is notably off, not fresh, a bit harsh and thin. It lasts for months but doesn’t really add that divine fresh-lemon essence. 8. Is lemongrass related to lemon? No, although some of this tough Southeast Asian herb’s exotic citrus character comes from citral, an essential oil also found in lemon rind. Very thin strips can be sliced in salads and added to Thai curries and stir-fries; a whole bulb, bruised, adds perfume to soups or stews. 9. The special case of the Meyer In 1908, USDA employee Frank Nicholas Meyer brought a little fruit back from China that looked like an orange-yellow lemon but tasted much sweeter. The Meyer “lemon” is thought to be a cross between lemon and mandarin orange. Lemon-fragrant with a sugary soul, Meyers are fun to experiment with in both sweet and savory dishes. 10. Peel is versatile, but wash fruit and consider organic. Click through the following slides for various ways with lemon peel. Zester: Round holes yield long, thin strips of lemon rind, perfect for ­garnishing soups or desserts such as cheesecake or ice cream Microplanes Razor-sharp tiny blades yield finely grated bits that distribute lemon flavor throughout; good for baking or salad dressings. Channel Knife U-shaped blade yields long, curling strips, used as the twist in cooktails. Squeezing releases lemon oils into the drink. Vegetable Peeler Long blade yields wide strips of rind that are perfect for candying or making limoncello. http://www.cookinglight.com/m/cooking-101/essential-ingredients/lemons-benefits-facts/

I know everything now

1992

I know that, but it's not all there. Idk ¯\_(ツ)_/¯

It's so amusing, i wonder if pacman is a relative of agar.io?

hi