gibe monies plz!

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quipna
98th percentile

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im the cutest
http://gravatar.com/avatar/1eba6d81bac3a9c3207ab6de6dcabd07?s=512.jpg


avatar credit: maltinerecords.cs8.biz/72.html

(it's a great album!)


quipna joined on Sep 1st, 2011, since that has made 52 posts that are still accessible today, 13 of which are threads. Helping shape the community, quipna has given 70 upvotes, and was last online on Jun 18th, 2016.


  • Wakarimasen, lol

    Hello! I happened to get my old blog up recently, albeit without many posts it had before. I plan on using it for a general infodump as well as the hub for the translation projects that @Sensei and I do together.

    Sadly, I have no clue what to write right now. I have knowledge on a vast number of things, many things to make detailed guides with, but I don't quite know what to write about. I can't even begin to fathom what you guys don't know.

    For that reason I am asking for a bit of help. Shout out some ideas for guides, guides that you'd like to see written for whatever reason. f there's something you are unsure about, something you have seen written before but didn't understand, or something you wanna do but don't know how to approach at all, post it here and I'll try to write something great for you.

  • Cars Can Be Blue - She Needs It

    This group reminds me a lot of the Moldy Peaches.

    She needs the D-E-E-P-D-I-C-K-I-N-G from me

  • In CAPSLOCK COOKING TECHNIQUES: THE THREAD

    NOT READING RULES IS FOR LOSERS:

    • USE FUCKING CAPS, IF IT WASN'T ALREADY APPARENT
    • POST A RECIPE IF YOU'RE GOING TO MAKE A NEW REPLY
    • IF YOU WANT TO COMMENT ON A CERTAIN RECIPE, CLICK TIMESTAMP (THAT TIME/DATE THING AT THE TOP OF POSTS) AND REPLY TO THE POST DIRECTLY. DO NOT MAKE A NEW REPLY IN THE THREAD FOR COMMENTS. NEW REPLIES ARE FOR NEW RECIPES ONLY.

    DELETE THIS, MAN

  • In CAPSLOCK COOKING TECHNIQUES: THE THREAD

    LET'S MAKE SOME FUCKING PASTA

    TODAY, I AM GOING TO TEACH YOU HOW TO MAKE SOME GODDAMNED PASTA. YOU KNOW, THEM NOODLE THINGS THAT YOU SLURP INTO YOUR MOUTH, MADE BY THAT GREASY, HAIRY, FAT GUY WITH THE FUNNY ACCENT AND A TASTE FOR OPERA MUSIC. NOT THAT JAP SHIT.

    1. GET YOURSELF SOME GODDAMNED INGREDIENTS. YOU'LL NEED:
      • PASTA, LIKE SPAGHETTI AND SHIT
      • SAUCE, LIKE SOME VODKA, ALFREDO OR MARINARA.
      • SALT
      • WATER
      • WINE, RED IS BETTER THAN WHITE, HAVE AN AERATOR HANDY
    2. TOSS SOME SALT INTO A POT, PLACE THE FUCKER ON YOUR STOVE, POUR THE WATER IN, AND LET THE BITCH BOIL.

      WHY DID WE SALT THE WATER? SALT RAISES THE BOILING POINT OF WATER, COOKING YOUR PASTA FASTER AND NOT ALLOWING YOUR PASTA TO BE SOGGY ON THE OUTSIDE.

    3. WHEN IT IS BOILING, POUR IN SOME OLIVE OIL AND TOSS IN YOUR PASTA. LET THAT SHIT BOIL FOR A WHILE, STIRRING EVERY COUPLE SECONDS. THE OLIVE OIL KEEPS YOUR PASTA FROM STICKING TO EACHOTHER. WE DON'T NEED NO CLINGY PASTA. WE GOT GIRLFRIENDS FOR THAT. WHILE THAT IS COOKING, HEAT UP YOUR GODDAMNED SAUCE.

    4. WHEN THAT SHIT SEEMS DONE, MUNCH A PIECE. IS IT COOKED, BUT FIRM? THAT SHIT IS CALLED AL DENTE. THAT'S HOW YOU WANT IT. ANOTHER TEST IS TO TOSS THE SHIT AT THE WALL. IF IT STICKS, YOU PASTA IS READY.

    5. STRAIN THAT BITCH, GET MOST ALL OF THE WATER OUT, AND THEN TOSS THE PASTA IN A LITTLE BUTTER.

    6. PORTION OUT YOUR PASTA FOR EACH OF YOUR GUESTS, GIVING EXTRA TO THAT HOT BITCH YOU'RE TRYING TO GET WITH.

    7. POUR YOUR HEATED SAUCE OVER TOP OF YOUR PASTA.

    8. POUR SOME GLASSES OF RED WHINE, MAKE SURE TO USE AN AERATOR FOR BETTER FLAVOR.

    9. CHOW THE FUCK DOWN.

    THAT IS HOW YOU MAKE PASTA. GO AND MAKE SOME, AND BE ROLLING IN ALL OF THE BITCHES.

    BITCHES LOVE PASTA AND WINE AND OTHER ITALIAN SHIT.

  • CAPSLOCK COOKING TECHNIQUES: THE THREAD

    YOU SAW IT IN CHAT, NOW GET IT IN MORE EASILY DIGESTIBLE THREAD FORM.

    THAT'S RIGHT, IT IS TIME FOR

    CAPSLOCK COOKING TECHNIQUES: THE THREAD!

    INDEX OF BADASS RECIPES:


    RULES:

    IF YOU'RE GOING TO POST IN THIS THREAD, YOU MUST FOLLOW THESE RULES, BRO.

    • USE FUCKING CAPS, IF IT WASN'T ALREADY APPARENT
    • POST A RECIPE IF YOU'RE GOING TO MAKE A NEW REPLY
    • PROPERLY STYLE YOUR POSTS WITH MARKDOWN. BBCODE IS OK , BUT YOU'RE A PUSSY FOR EVEN THINKING ABOUT USING IT.
    • IF YOU WANT TO COMMENT ON A CERTAIN RECIPE, CLICK TIMESTAMP (THAT TIME/DATE THING AT THE TOP OF POSTS) AND REPLY TO THE POST DIRECTLY. DO NOT MAKE A NEW REPLY IN THE THREAD FOR COMMENTS. NEW REPLIES ARE FOR NEW RECIPES ONLY.
    • SPELL CORRECTLY, FUCKER. TYPOS HAPPEN, BUT IF I CATCH YOU TLKIN LIEK DIS I WILL SLAP YOUR SHIT.
    • LIKE THE THREAD AND MARK THE POSTS AS HELPFUL IF YOU LIKE THEM. USE THE GODDAMNED FEATURES, THEY MAKE SHIT BETTER.
  • Wow, way to be an ass to @DSP. Have you even seen his art?

  • @Kirn

    As I understand it, most of A&C is CL people. It's been advertised on here quite a bit, and it seems like DSP, YumiToho, Arachne, and a couple others have accounts there. Hardly a broken bond or form of traitorship.

  • And I will promote you by mentioning you on my profile page

    Totally great compensation, man.

    I am a mean person, so maybe I could harass someone you don't like for you :).

    Dunno if this fits the rules, actually. You'd probably want to take it up with a mod or something, to not get yourself in trouble.

    Oh, and it isn't exactly good form to tell people to "go away" in a thread in which you are begging for others to make you some free art. Beggars cannot be choosers, and I think that Artists&Clients fits the bill pretty damn well.


    Maybe I'll draw something for you.

  • In Aeph - Scumbag

    Not bad at all!

    I'd suggest adding the "drums_and_bass" and "electronic_music" tags to your post.

  • In Rogue-like thread

    Rouge-likes aren't particularly well-known (sadly ;w;), so maybe you ought to quote wikipedia in your first post.

    I am a huge pan of Baldr's Gate, myself.