[MrPrena]

Originally Posted by Mr Tonka

Sorry, Biorin already has a place to stay. Asb and I will keep the razors at the ready.

RJ is in as well. That leaves one more bedroom. Pool boy perhaps?

We've got food, dishes, music, farm animals, handy man, plenty of guns and ammo, mechanic, ..... Not sure what else we need.

You suddenly sound very attractive to be a roomie.

[Mr Tonka]

Originally Posted by ASBSECU E93

I only wear clothes in the office (stupid HR rules and shit) - otherwise I'm o'natural...

...nutscapes and all

Just to be clear, i haven't *approved* any applications yet.

Originally Posted by MrPrena

You suddenly sound very attractive to be a roomie.

See above...

[ASBSECU E93]

Originally Posted by Mr Tonka

Just to be clear, i haven't *approved* any applications yet.



See above...

[Biorin]

Originally Posted by Mr Tonka

Just to be clear, i haven't *approved* any applications yet.

Looks like you have...

Originally Posted by Mr Tonka

Sorry, Biorin already has a place to stay. Asb and I will keep the razors at the ready.

[Biorin]

Originally Posted by ASBSECU E93

I only wear clothes in the office (stupid HR rules and shit) - otherwise I'm o'natural...

...nutscapes and all

Will you be keeping your nuts in the orange bowl? With or without fruit sticker?

[ASBSECU E93]

Originally Posted by Biorin

Will you be keeping your nuts in the orange bowl? With or without fruit sticker?

When in Rome (Florida)....I'm an Orange Bowl kinda guy...sticker optional

[dreamingat30fps]

Anyone from the home dinner thread who bothers to suvee (whatever the fuck that is) their "quick" dinner for like 83 hours. FYI I expect 3 full meals each day plus hors d'oeuvres with appropriate wine paring.

[Biorin]

Originally Posted by dreamingat30fps

Anyone from the home dinner thread who bothers to suvee (whatever the fuck that is) their "quick" dinner for like 83 hours. FYI I expect 3 full meals each day plus hors d'oeuvres with appropriate wine paring.

Sous-vide (/suːˈviːd/; French for "under vacuum")[1] is a method of cooking in which food is sealed in airtight plastic bags then placed in a water bath or in a temperature-controlled steam environment for longer than normal cooking times—96 hours or more, in some cases—at an accurately regulated temperature much lower than normally used for cooking, typically around 55 °C (131 °F) to 60 °C (140 °F) for meat and higher for vegetables. The intent is to cook the item evenly, ensuring that the inside is properly cooked without overcooking the outside, and retain moisture.

[Mr Tonka]

Originally Posted by Biorin

Looks like you have...

Well, uh..... i reserve the right to reject any application at any time based on new information submitted by applicant either directly to me or indirectly though this thread.

[MrPrena]

Originally Posted by ASBSECU E93

I only wear clothes in the office (stupid HR rules and shit) - otherwise I'm o'natural...

...nutscapes and all

Does @mr_tonka have a barn portable storage area?

Originally Posted by Biorin

Sous-vide (/suːˈviːd/; French for "under vacuum")[1] is a method of cooking in which food is sealed in airtight plastic bags then placed in a water bath or in a temperature-controlled steam environment for longer than normal cooking times—96 hours or more, in some cases—at an accurately regulated temperature much lower than normally used for cooking, typically around 55 °C (131 °F) to 60 °C (140 °F) for meat and higher for vegetables. The intent is to cook the item evenly, ensuring that the inside is properly cooked without overcooking the outside, and retain moisture.

I bet Biorin scored near perfect in SAT, ACT, MCAT, GRE, GMAT, and LSAT.

[Mr Tonka]

Originally Posted by ASBSECU E93

When in Rome (Florida)....I'm an Orange Bowl kinda guy...sticker optional

Look bro, it's naked TUESDAY and thong Thursday. Not naked 7 days a week. If you can conform, you're still in.

Originally Posted by Biorin

Sous-vide (/suːˈviːd/; French for "under vacuum")[1] is a method of cooking in which food is sealed in airtight plastic bags then placed in a water bath or in a temperature-controlled steam environment for longer than normal cooking times—96 hours or more, in some cases—at an accurately regulated temperature much lower than normally used for cooking, typically around 55 °C (131 °F) to 60 °C (140 °F) for meat and higher for vegetables. The intent is to cook the item evenly, ensuring that the inside is properly cooked without overcooking the outside, and retain moisture.

Unnecessary for good eats.

[Biorin]

Originally Posted by MrPrena

I bet Biorin scored near perfect in SAT, ACT, MCAT, GRE, GMAT, and LSAT.

not quite, but I did take the LSAT without studying just for fun.

[MrPrena]

Originally Posted by Biorin

not quite, but I did take the LSAT without studying just for fun.

I took it on Sep 2009.
It was a phase when I wanted to be a state lobbyist.

[MrPrena]

Originally Posted by RJ_

Ahem...

Good call on that one.
Should've made a thread.

[ASBSECU E93]

Originally Posted by MrPrena

Good call on that one.
Should've made a thread.

...with a poll

[MrPrena]

Originally Posted by ASBSECU E93

...with a poll

POLE would be better.

[Axius]

Originally Posted by Mr Tonka

Is that an application?

I'm not sure how i feel about bunking with a dude and having 3 other dudes live in the house.

I think we need at least one chick. There's gonna be lots of laundry.

No, it's not. I get the job, because I say the job is mine. Done deal, DUDE.


I get my own pool house, you guys get to have the sausage fest in whatever bunk you end up splitting so I can sneak into Anna and Taras bedrooms at night.

[Mr Tonka]

Originally Posted by Axius

No, it's not. I get the job, because I say the job is mine. Done deal, DUDE.


I get my own pool house, you guys get to have the sausage fest in whatever bunk you end up splitting so I can sneak into Anna and Taras bedrooms at night.

I think you may have spent too much time in the sun or inhaling chlorine today. Anna and Tara haven't submitted applications. It's a long haul to get to Canada every night, especially western Canada. But if you're going to stay in the pool house i suppose you can stay. You're artistic contributions will be appreciated.

That means there is still one bedroom open.

[ASBSECU E93]

Originally Posted by Axius

No, it's not. I get the job, because I say the job is mine. Done deal, DUDE.


I get my own pool house, you guys get to have the sausage fest in whatever bunk you end up splitting so I can sneak into Anna and Taras bedrooms at night.

you get the couch....when I'm feeling generous...

[Biorin]

Originally Posted by Mr Tonka

That means there is still one bedroom open.

4 bedroom house.... Tonka, RJ, Biorin, ASB (plus Axius in poolhouse)... so which two are bunking up?

[dreamingat30fps]

Originally Posted by Biorin

Sous-vide (/suːˈviːd/; French for "under vacuum")[1] is a method of cooking in which food is sealed in airtight plastic bags then placed in a water bath or in a temperature-controlled steam environment for longer than normal cooking times—96 hours or more, in some cases—at an accurately regulated temperature much lower than normally used for cooking, typically around 55 °C (131 °F) to 60 °C (140 °F) for meat and higher for vegetables. The intent is to cook the item evenly, ensuring that the inside is properly cooked without overcooking the outside, and retain moisture.

Kinda gross, but whatever, throw it on the grill afterwards to kill off any cooties.

[ASBSECU E93]

Originally Posted by Biorin

4 bedroom house.... Tonka, RJ, Biorin, ASB (plus Axius in poolhouse)... so which two are bunking up?

Did you forget BB...? My goat ain't giving up quality bed real estate for any of these yahoos!!!

Looks like we three are sharing