UK-One copy of "Spaced out" for sale

how much is shipping to the usa?

how much is it in us dollars?

--
total uni
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I'll take that man, if your still selling it, you wanna paid in cash or
cheque???

Jas'o

--
KlownLife - The Bad Boy Of Uni

According To Former Darkside Unicyclist's, The Atmosphere Around The
Team Became Toxic With Dread Of Gangsta Administered Pistol Whippings,
Ass Kickings And Beat Downs.
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*total uni:* you can contact Dan Heaton from SykoProductions (dot com)
or Darren Bedofrd of Bedford Unicycles (dot ca) to order a copy to be
shipped from in north america.

--
hungfromhooks - uni newbie

Philip Barbosa

people photographer- side show performer - newbie unicyclist

Witness an average man, flesh skewered deeply and imbedded with shark
fishing hooks! Marvel as a mere mortal fueled only by free will...
Ferociosly Pulls, twists, and stretches hooked apendages to transform
the pastey dermal landscape of his own hide and finally ascend to new
heights, literally!" This is NO ILLUSION! What you will see is real...
and remember ladies and gentlemen all this done without the assistance
of his unicycle.
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hungfromhooks said:

*total uni:* you can contact Dan Heaton from SykoProductions (dot
com) or Darren Bedofrd of Bedford Unicycles (dot ca) to order a copy
to be shipped from in north america.

I actually just IMed Dan Heaton about it yesterday. It's $13.95 + $2
shipping.

--
hell-on-wheel - My karma ran over your dogma

On the other hand, you have different fingers. - Steven Wright
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hell-on-wheel said:

*

I actually just IMed Dan Heaton about it yesterday. It's $13.95 + $2
shipping. *

Yup. Mine just arrived yesterday from Dan.

--
TheObieOne3226 - Owns you, SWAT does, mmmm

http://gallery.unicyclist.com/SWAT
singlewheeledattackteam.1hwy.com

HOW DOES SCRAPPLE COME TO BE?

Devotees stress that homemade Scrapple is best. Here, we'll learn how
it's done.

First, we begin with the head of a pig (fresh is always preferable to
frozen). Exactly which parts of a pig's head are included in Scrapple
depends somewhat on regional preference.

To begin, the head should be cut in half, or even quartered. (The ears
make for conventient handles while sawing the skull.) While an axe or
cleaver can be used to split the head, a saw is preferable in that it
produces no bone fragments.

Once the head is sectioned, some people remove the brains. Some remove
the teeth - bashing them off with a cleaver. Yet others remove the eyes.
The most nutritious scrapples contain the entire head! That said,
however, special care should be taken to remove the ear drums. Left in
place, they contribute a distinctively bitter taste to the Scrapple,
which while popular in Pittsburgh, is generally disliked elsewhere.

DID YOU KNOW?

An average scrapple loaf contains the rectums of 4 swine

Applied topically, Scrapple rivals Clearasil as a canine tongue magnet.

MORE ON SCRAPPLE:

Cool weather conjures up thoughts of hog killin' and scrapple makin'.
After the hams and bacon have been put down in cure and the sausage is
all ground and the lard rendered and the feets pickled and the snouts
soused, you take what's left (the scraps) and make scrapple. Now, I have
seen a lot of recipes for making scrapple. Most say to start with a
shoulder or some such good piece of meat. Blasphemy! Everybody knows
there are better ways to use a shoulder and such wanton waste would not
have been tolerated back when times were tight and folks had to make the
most of what they had. I have also had some Pennsylvania scrapple that
was way too strong in liver. Here's how we used to make it back when I
was a youngun.

Ingredients:
1 Grandmother to make sure everything is done "just so"
1 Mother to do most of the preparations. Overseen by ingredient #1
2 Children, big enough to stir the pot but not smart enough to be
somewhere else
Hog heads (number depending upon how many hogs were killed)
About 1/4 of the livers (the rest having been made into liver pudding or
fried)
Hearts
Various and sundry other parts of the pig not used to make other
delicacies
Salt
Sage
Pepper
Maybe a little celery salt to highlight the flavors (optional)
Stone ground white cornmeal

The feature attraction is the cleaned head. Remove the eyeballs (the
brains were removed on killing day and scrambled with eggs the next
morning), break the head(s) into manageable pieces with a cleaver, and
cook them down in a kettle of boiling water 'til the meat is easily
pulled. Skim the fat from the water and save. Pull all of the meat and
fat (separate) from the heads and chop up the chunks. Cook the liver and
heart and whatever else wasn't used in other delicacies and grind them
up. Get a tote-sack full of corn meal and keep it handy. Put the meat,
heart, and other scraps (except liver) back into the simmering kettle of
stock. Add liver until you can taste it but the liver flavor does not
predominate. You can put some of the fat in if you wish. Add salt and
celery salt - the cornmeal will take a lot of salt so you get this
mixture fairly salty. Stir. Taste. Add sage and pepper to taste - not
too much, now. Stir. Taste. Pass the spoon around so everybody can pass
judgment. When it's right, you should taste salt first, then liver - but
not too strong, rich pork meat flavor and a hint of sage. When everybody
(especially ingredient #1) is agreed that it couldn't possibly be
better, bring out the cornmeal and kids.

Now comes the hard part! Slowly stir in the cornmeal with a long wooden
spoon - not too much at a time, now. Keep stirring. Add cornmeal. Keep
stirring. Add cornmeal. Keep stirring. As the mixture starts to get
thick, add some of the liquid fat that had been skimmed earlier. Keep
stirring. Not thick enough yet. Add a little more corn meal. Keep
stirring. A little more fat until there is a slight sheen to the surface
but no visible oil. Keep stirring.

"Just where do you think you're going? Get back there and stir that
pot!! "

As the mixture thickens and you fine tune the ratio of fat to cornmeal,
it will start to separate from the sides of the kettle. This is a good
thing 'cause the kids are about tuckered. Ladle it into lightly greased,
shallow, rectangular or square tin pans to a thickness of about 2 1/2
inches. Be careful - it's still hot! Start slapping it down with the
palm of your hand. Slap it like you mean it! SLAP IT! If you are doing
it right, your hand should be beet red, sore and covered with a light
coat of pig oil. Good. Now let the pans cool, cover with waxed paper and
put them in the frigidare or cold pantry.

Next morning, remove scrapple from the pan and slice about 3/8" thick.
Lightly flour both sides. Heat about 1/4" of bacon grease in an iron
skillet 'til it just starts to smoke. Fry until outside starts to crisp
but the inside is still soft. Drain briefly on a paper towel. Serve with
Log Cabin syrup and eggs. There's nothing else like it in this world!!
------------------------------------------------------------------------
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View this thread: http://www.unicyclist.com/thread/35911

TheObieOne3226 said:

*

Yup. Mine just arrived yesterday from Dan. *

Quit wasting space and kill your signature.

--
AccordNSX - Adam Coast Choppers

If I had a signature, would you forge it?
------------------------------------------------------------------------
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View this thread: http://www.unicyclist.com/thread/35911

AccordNSX said:

*

Quit wasting space and kill your signature. *

But....it's scrapple man!

--
TheObieOne3226 - Owns you, SWAT does, mmmm

http://gallery.unicyclist.com/SWAT
singlewheeledattackteam.1hwy.com

HOW DOES SCRAPPLE COME TO BE?

Devotees stress that homemade Scrapple is best. Here, we'll learn how
it's done.

First, we begin with the head of a pig (fresh is always preferable to
frozen). Exactly which parts of a pig's head are included in Scrapple
depends somewhat on regional preference.

To begin, the head should be cut in half, or even quartered. (The ears
make for conventient handles while sawing the skull.) While an axe or
cleaver can be used to split the head, a saw is preferable in that it
produces no bone fragments.

Once the head is sectioned, some people remove the brains. Some remove
the teeth - bashing them off with a cleaver. Yet others remove the eyes.
The most nutritious scrapples contain the entire head! That said,
however, special care should be taken to remove the ear drums. Left in
place, they contribute a distinctively bitter taste to the Scrapple,
which while popular in Pittsburgh, is generally disliked elsewhere.

DID YOU KNOW?

An average scrapple loaf contains the rectums of 4 swine

Applied topically, Scrapple rivals Clearasil as a canine tongue magnet.

MORE ON SCRAPPLE:

Cool weather conjures up thoughts of hog killin' and scrapple makin'.
After the hams and bacon have been put down in cure and the sausage is
all ground and the lard rendered and the feets pickled and the snouts
soused, you take what's left (the scraps) and make scrapple. Now, I have
seen a lot of recipes for making scrapple. Most say to start with a
shoulder or some such good piece of meat. Blasphemy! Everybody knows
there are better ways to use a shoulder and such wanton waste would not
have been tolerated back when times were tight and folks had to make the
most of what they had. I have also had some Pennsylvania scrapple that
was way too strong in liver. Here's how we used to make it back when I
was a youngun.

Ingredients:
1 Grandmother to make sure everything is done "just so"
1 Mother to do most of the preparations. Overseen by ingredient #1
2 Children, big enough to stir the pot but not smart enough to be
somewhere else
Hog heads (number depending upon how many hogs were killed)
About 1/4 of the livers (the rest having been made into liver pudding or
fried)
Hearts
Various and sundry other parts of the pig not used to make other
delicacies
Salt
Sage
Pepper
Maybe a little celery salt to highlight the flavors (optional)
Stone ground white cornmeal

The feature attraction is the cleaned head. Remove the eyeballs (the
brains were removed on killing day and scrambled with eggs the next
morning), break the head(s) into manageable pieces with a cleaver, and
cook them down in a kettle of boiling water 'til the meat is easily
pulled. Skim the fat from the water and save. Pull all of the meat and
fat (separate) from the heads and chop up the chunks. Cook the liver and
heart and whatever else wasn't used in other delicacies and grind them
up. Get a tote-sack full of corn meal and keep it handy. Put the meat,
heart, and other scraps (except liver) back into the simmering kettle of
stock. Add liver until you can taste it but the liver flavor does not
predominate. You can put some of the fat in if you wish. Add salt and
celery salt - the cornmeal will take a lot of salt so you get this
mixture fairly salty. Stir. Taste. Add sage and pepper to taste - not
too much, now. Stir. Taste. Pass the spoon around so everybody can pass
judgment. When it's right, you should taste salt first, then liver - but
not too strong, rich pork meat flavor and a hint of sage. When everybody
(especially ingredient #1) is agreed that it couldn't possibly be
better, bring out the cornmeal and kids.

Now comes the hard part! Slowly stir in the cornmeal with a long wooden
spoon - not too much at a time, now. Keep stirring. Add cornmeal. Keep
stirring. Add cornmeal. Keep stirring. As the mixture starts to get
thick, add some of the liquid fat that had been skimmed earlier. Keep
stirring. Not thick enough yet. Add a little more corn meal. Keep
stirring. A little more fat until there is a slight sheen to the surface
but no visible oil. Keep stirring.

"Just where do you think you're going? Get back there and stir that
pot!! "

As the mixture thickens and you fine tune the ratio of fat to cornmeal,
it will start to separate from the sides of the kettle. This is a good
thing 'cause the kids are about tuckered. Ladle it into lightly greased,
shallow, rectangular or square tin pans to a thickness of about 2 1/2
inches. Be careful - it's still hot! Start slapping it down with the
palm of your hand. Slap it like you mean it! SLAP IT! If you are doing
it right, your hand should be beet red, sore and covered with a light
coat of pig oil. Good. Now let the pans cool, cover with waxed paper and
put them in the frigidare or cold pantry.

Next morning, remove scrapple from the pan and slice about 3/8" thick.
Lightly flour both sides. Heat about 1/4" of bacon grease in an iron
skillet 'til it just starts to smoke. Fry until outside starts to crisp
but the inside is still soft. Drain briefly on a paper towel. Serve with
Log Cabin syrup and eggs. There's nothing else like it in this world!!
------------------------------------------------------------------------
TheObieOne3226's Profile: http://www.unicyclist.com/profile/4851
View this thread: http://www.unicyclist.com/thread/35911

TheObieOne3226 said:

*

But....it's scrapple man! *

Make a post in JC, post your signature, change your signature. That way
people can read about scrapple and it doesn't take up 2 pages everytime
you make a post.

--
AccordNSX - Adam Coast Choppers

If I had a signature, would you forge it?
------------------------------------------------------------------------
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AccordNSX said:

*

Make a post in JC, post your signature, change your signature. That
way people can read about scrapple and it doesn't take up 2 pages
everytime you make a post. *

Hmmmm....I could do. But this *is* how I sign official documents.

--
TheObieOne3226 - Owns you, SWAT does, mmmm

http://gallery.unicyclist.com/SWAT
singlewheeledattackteam.1hwy.com

HOW DOES SCRAPPLE COME TO BE?

Devotees stress that homemade Scrapple is best. Here, we'll learn how
it's done.

First, we begin with the head of a pig (fresh is always preferable to
frozen). Exactly which parts of a pig's head are included in Scrapple
depends somewhat on regional preference.

To begin, the head should be cut in half, or even quartered. (The ears
make for conventient handles while sawing the skull.) While an axe or
cleaver can be used to split the head, a saw is preferable in that it
produces no bone fragments.

Once the head is sectioned, some people remove the brains. Some remove
the teeth - bashing them off with a cleaver. Yet others remove the eyes.
The most nutritious scrapples contain the entire head! That said,
however, special care should be taken to remove the ear drums. Left in
place, they contribute a distinctively bitter taste to the Scrapple,
which while popular in Pittsburgh, is generally disliked elsewhere.

DID YOU KNOW?

An average scrapple loaf contains the rectums of 4 swine

Applied topically, Scrapple rivals Clearasil as a canine tongue magnet.

MORE ON SCRAPPLE:

Cool weather conjures up thoughts of hog killin' and scrapple makin'.
After the hams and bacon have been put down in cure and the sausage is
all ground and the lard rendered and the feets pickled and the snouts
soused, you take what's left (the scraps) and make scrapple. Now, I have
seen a lot of recipes for making scrapple. Most say to start with a
shoulder or some such good piece of meat. Blasphemy! Everybody knows
there are better ways to use a shoulder and such wanton waste would not
have been tolerated back when times were tight and folks had to make the
most of what they had. I have also had some Pennsylvania scrapple that
was way too strong in liver. Here's how we used to make it back when I
was a youngun.

Ingredients:
1 Grandmother to make sure everything is done "just so"
1 Mother to do most of the preparations. Overseen by ingredient #1
2 Children, big enough to stir the pot but not smart enough to be
somewhere else
Hog heads (number depending upon how many hogs were killed)
About 1/4 of the livers (the rest having been made into liver pudding or
fried)
Hearts
Various and sundry other parts of the pig not used to make other
delicacies
Salt
Sage
Pepper
Maybe a little celery salt to highlight the flavors (optional)
Stone ground white cornmeal

The feature attraction is the cleaned head. Remove the eyeballs (the
brains were removed on killing day and scrambled with eggs the next
morning), break the head(s) into manageable pieces with a cleaver, and
cook them down in a kettle of boiling water 'til the meat is easily
pulled. Skim the fat from the water and save. Pull all of the meat and
fat (separate) from the heads and chop up the chunks. Cook the liver and
heart and whatever else wasn't used in other delicacies and grind them
up. Get a tote-sack full of corn meal and keep it handy. Put the meat,
heart, and other scraps (except liver) back into the simmering kettle of
stock. Add liver until you can taste it but the liver flavor does not
predominate. You can put some of the fat in if you wish. Add salt and
celery salt - the cornmeal will take a lot of salt so you get this
mixture fairly salty. Stir. Taste. Add sage and pepper to taste - not
too much, now. Stir. Taste. Pass the spoon around so everybody can pass
judgment. When it's right, you should taste salt first, then liver - but
not too strong, rich pork meat flavor and a hint of sage. When everybody
(especially ingredient #1) is agreed that it couldn't possibly be
better, bring out the cornmeal and kids.

Now comes the hard part! Slowly stir in the cornmeal with a long wooden
spoon - not too much at a time, now. Keep stirring. Add cornmeal. Keep
stirring. Add cornmeal. Keep stirring. As the mixture starts to get
thick, add some of the liquid fat that had been skimmed earlier. Keep
stirring. Not thick enough yet. Add a little more corn meal. Keep
stirring. A little more fat until there is a slight sheen to the surface
but no visible oil. Keep stirring.

"Just where do you think you're going? Get back there and stir that
pot!! "

As the mixture thickens and you fine tune the ratio of fat to cornmeal,
it will start to separate from the sides of the kettle. This is a good
thing 'cause the kids are about tuckered. Ladle it into lightly greased,
shallow, rectangular or square tin pans to a thickness of about 2 1/2
inches. Be careful - it's still hot! Start slapping it down with the
palm of your hand. Slap it like you mean it! SLAP IT! If you are doing
it right, your hand should be beet red, sore and covered with a light
coat of pig oil. Good. Now let the pans cool, cover with waxed paper and
put them in the frigidare or cold pantry.

Next morning, remove scrapple from the pan and slice about 3/8" thick.
Lightly flour both sides. Heat about 1/4" of bacon grease in an iron
skillet 'til it just starts to smoke. Fry until outside starts to crisp
but the inside is still soft. Drain briefly on a paper towel. Serve with
Log Cabin syrup and eggs. There's nothing else like it in this world!!
------------------------------------------------------------------------
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ok why is everyone getting massive sig's it's really annoying and not
funny.
ben

--
thinuniking - U don't be playing me cracker!

I am heman with out the muscles or a cool sword
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