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Title: Papa John's is surging after founder John Schnatter resigns from board and apologizes for using a racial slur
Source:
Business Insider
URL Source: http://markets.businessinsider.com/ ... -racial-slur-2018-7-1027362411
Published: Jul 12, 2018
Author: Graham Rapier
Post Date: 2018-07-12 11:20:30 by Deckard
Keywords: None
Views: 7724
Comments: 63
Shares of Papa John's surged more than 10% Thursday morning following the resignation of founder and executive chairman John Schnatter, who on Wednesday apologized for using a racial slur on a May conference call with company executives and an outside marketing agency. "News reports attributing the use of inappropriate and hurtful language to me during a media training session regarding race are true," Schnatter said in a statement to Business Insider, alluding to Forbes' first reporting of the incident. "Regardless of the context, I apologize. Simply stated, racism has no place in our society." The Louisville, Kentucky-based pizza chain said in a press release that it would announce a new chairman in the coming weeks. "Our company was built on a foundation of mutual respect and acceptance," the company's apology said. "We take great pride in the diversity of the Papa John's family, though diversity and inclusion is an area where we will continue to strive to do better." Papa John's once generated annual revenue of more than $1.7 billion, but took a hit following the NFL controversy. Its stock plummeted 11% soon after an earnings call that addressed the scandal, according to Forbes. Schnatter resigned as CEO in January but remained on the board. Papa John's announced in late December that Schnatter would be stepping down as CEO and would be replaced by Steve Ritchie. However, Schnatter remained the chairman of the company's board. In March, Papa John's announced it had ended its sponsorship deal with the NFL after months of controversies and slumping sales. The next day, Pizza Hut announced that it was the new official pizza of the NFL. Schnatter has a history of making political statements that have sparked controversy. He came under fire in 2012 for saying the Affordable Care Act, the healthcare law better known as Obamacare, would be a "lose-lose" for Papa John's franchisees and employees. He has spoken out extensively against what he says is overregulation by the government. Papa Johns were down almost 14% this year through Wednesday
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#10. To: Deckard (#0)
(Edited)
All he did was repeat a quote. He wasn't calling anybody anything. BTW, other than that their pizza does suck.
From what I've been told, this guy is a classless jerk-off... I don't know personally...and I really don't care. I do care about pizza. Papa John's pizza is in the same category as slices you can purchase at a convenience store...JMHO
I share your opinion. I can't stand the guy.
I haven't been in the habit of buying pizzas in years and never had a Papa John's; I like pizza too much to degrade myself with most of the crap out there. One or two local joints do it pretty well, but I've taught myself how to make pretty much all the major styles, culminating with the Neapolitans once I finally got a wood-burning thousand-degree oven. Pizza heaven when a beautiful Margherita Napolitana comes out perfect in about 90 seconds. (not one of mine, but I can make 'em like this; it's surprisingly difficult to get the hang of the recipe and techniques, but not too hard once you do)
The article below says essentially the same thing I said, or tried to say. Analysts and brand specialists watching the implosion surrounding Papa John's John Schnatter say the pizza chain's fortunes may take a turn for the better without the founder in the mix. Schnatter's hasty departure as chairman provides an opportunity for the Louisville- based company to chart a new course, unshackled from the bonds of a soured relationship with its creator, analysts said. The markets seemed to agree with that assessment. The company lost $96 million in market value Wednesday, with shares falling to a 52-week low of $48.33, after Forbes reported Wednesday that Schnatter made a racial slur – the N-word – during a conference call aimed at helping him avoid public relations blunders. Schnatter apologized, resigned from the University of Louisville Board of Trustees and from his company's chairmanship. On Thursday investors flocked back to the company, with shares closing at $53.67 – nearly $3 higher than before the devastating Forbes story broke.
Because he went public with stock. He owes it to his shareholders, as the CEO, to not jeopardize their stock investments. When you own a PRIVATE BUSINESS, it’s in the best interest to be kind to EVERYONE... even niggers eat pizza.
I'm the infidel... Allah warned you about. كافر المسلح
For Posting Comments Oh REALLY, Yoda? Time proven factual....as is the case here with John Schnatter. Why aren't THESE offenders and their self-indicting words and actions "blowing" THEIR businesses to "Kingdom Come"? I will not bother with the rest of your post. It is just another ad hominem attack. Grow the fuck up !!!
Thank you. Glad you’re back, brother!
I'm the infidel... Allah warned you about. كافر المسلح
Why don't you two homos get a room?
Leave it to two snowflakes to agree. F. U. both
I'm the infidel... Allah warned you about. كافر المسلح
I was thinking the same thing for you and that UK pickle smooching snowflake fag, Jameson.
I'm the infidel... Allah warned you about. كافر المسلح
I was thinking the same thing for you and that UK pickle smooching snowflake fag, Jameson. Fred takes on the role of being the bitch.
Fred is the new Meguro.
I'm the infidel... Allah warned you about. كافر المسلح
I don't eat pizza that often anymore. But when I do I actually find that even a frozen supermarket pizza is better than anything served at a chain pizza store. And Papa John's is the worst of them all. So if people want to criticize him for something, criticize him for that. Better ingredients, Better Pizza, my ass.
I've been toying with the idea of putting a frozen supermarket pizza in my wood-burning oven (at a much more reasonable temperature), just to see what happens. Sadly, my dog died recently, so if it goes south it'll just have to get binned. There's a bunch of 'national' chains I've never even seen, much less tried over the years. For instance, how's "Godfather's"?
You don't see much of Godfather's anymore except for some airports. I remember when they first opened in the late 70s, they were the best around. Then they cut costs, but were still okay. It's been years since I even tried their pizza.
You [GrandIsland] are a liar, a thief, and a cheat. Fred represents the highest ideals of posting experience. Never does he suggest your pathetic BS. You are just a chitterer and chatterer to waste tyme and fuck around with everyone.
Egad! Negroes call each other 'nigger' all the time and use the term in their repulsive 'rap' lyrics. Diversity is NOT America's strength.
Liberals are like Slinkys. They're good for nothing, but somehow they bring a smile to your face as you shove them down the stairs.
Diversity is NOT America's strength. 10 years ago I did a 3 day stay at a local county jail as a refusal to pay a fine for a charge I disputed. Geez, the black folks were were calling everyone niggers -- each other, black people they didn't know, and even white people. I found it more amusing than offensive.
Yup, they do. ALL THE TIME. Yet no "Hate Crime" is declared, no CNN headlines are bleated, and certainly no firings are reported in such cases. Which proves it's alleged "offensiveness" or "hate-speech" claim is...POLITICS. And pure unconstitutional BS. But because we've noted that Academia's COMMUNISM-LEFT has been allowed to define the language and message via counterfeit intellectualism, ONLY klaguage THEY deem "offensive" is criminalized. So the Left has weaponized and criminalized the use of "nigger" ONLY BY WHITES. Whether as a slur, a reference, or secondhand (by Papa John). (Where are the 1A Rights?? Funny how there are only **crickets by SCOTUS** (Taking this nonsense further -- the SAME EXACT weaponizing and criminalizing ANY criticism or negative connotation of "queer" or "faggot" also applies. On what planet (AND WHY) should this Leftist/CNN/ACLU-type of double-standard of fake-truth and fake ethics continue to be allowed to stand?
I notice he has been throwing lots of temper tantrums later. Amusing…it really is. I made him so mad that he allegedly placed me on bozo.
Geez, the black folks were were calling everyone niggers -- each other, black people they didn't know, and even white people. I found it more amusing than offensive. Interesting/funny story. For more than one reason. You must have been SHOCKED that no one was arrested for "Hate Crimes" and "Hate Speech". (Oh wait -- maybe all that "offensive" banter, "YO NIGGA -- YOO A NIGGA! WHITEY, YOO A NIGGA TOO!!" was why all the black folk were in jail already. What a GREAT news scoop and bunch of lawsuits weremissed by 'Business Insider' and the ACLU!)
That's just your usual delusions and wishful thinking on your part, given your addiction to stupidity, chronic masochism and gluttony for punishment. Serious question: Given the frustration of the fleet of VA neurotherapists assigned to you as a result of your second badly executed baboon-brain transplant, have you considered implanting zucchini material?
Pizza heaven when a beautiful Margherita Napolitana comes out perfect in about 90 seconds. Sweet! Now THAT is real pizza. Are you making fresh dough? Or buying it? I hope you use Pecorino Romano as your hard cheese to go along with your fresh Mozzarella. 90 seconds? How long does it take to get it up to 1000 degrees? And how cost effective?
How big or small is your wood-burning oven? (Is it designed for interior or exterior use?)
It that's true, then Gatlin must be Meguro's tranny "mother". ;-)
Ba ba ba Bucky is a dipshit. He wouldn’t say half the shit he does, if he was within ear distance of me. I’d take the criminal charge just to beat him like a pre civil war slave.
I'm the infidel... Allah warned you about. كافر المسلح
Sweet! Now THAT is real pizza. Yes, indeed it is. It sort of freaks out family/friends who come over and try it, because it's so different from "regular" pizza. But absolutely everybody who tries it just loves it. Are you making fresh dough? Or buying it? Oh, of course! You can't buy Neapolitan dough unless there's an authentic pizzeria in the neighborhood willing to sell some. Even then, it has a peak "window" for baking, usually about 4 hours. You can cheat this a bit with refrigerated fermentation to save it for later, but that changes the characteristics of the dough which you need to allow for. You can't accelerate the process much, but it can be made about 8 hours in advance if you're willing to sacrifice some crust taste and texture (gotta let the yeastie bugs do their thing slowly for the best results). I make it from scratch 24 hours in advance, using Italian flour, Italian canned tomatoes, Italian basil and yeast. Soon, a sourdough culture made from Italian yeast (to fully develop crust flavors) instead of instant dry yeast, now that I have all the other variables under control. Flour, water, yeast, salt - that's it for the dough. Topping is raw San Marzano crushed tomatoes with salt and nothing else, plus fresh mozzarella and a few leaves of fresh basil I grow myself. A swirl of extra-virgin olive oil on top and that's it for a Margherita Napolitana. They are amazing pies; light, airy, just a little crispiness underneath and you can taste everything that goes into it. Rolling pins aren't allowed to leave the drawer when making my pizzas, by the way (they *may* reappear briefly when I start to learn Roman pizza, but we'll see). Took me months to master the dough recipe proportions, mixing, kneading and fermenting - made about 30 ok-pizzas and a dozen or so that went into the trash along the way before I made my first great pizza. Not many ingredients but many variables to get a feel for. But now I can repeat it pretty much every time, having kept careful notes along the way. It's actually pretty easy to do once you've got it right - just watch some of the pros on YouTube. I taught myself because I live in the woods and nobody else anywhere around is making these as far as I know, but there are a LOT of resources on the web - let me know if you want to get started down the road and I'll hook you up. PizzaMaking.com is a good place to start poking around, or search YouTube for "neapolitan". If you like pizza, you'll never go back once you get the hang of it. I hope you use Pecorino Romano as your hard cheese to go along with your fresh Mozzarella. Yes, or Parmesana Reggiano if I'm out of Pecorino, but I often forgo other cheeses or just forget to pull them out. :-) 90 seconds? How long does it take to get it up to 1000 degrees? And how cost effective? Depends on outside air temp and wind - can be done in 20 minutes, but I usually take 30-45 bringing it up a bit more slowly. Here's the inventor of my oven taking it from snow-covered to 932F in 20 minutes. I have never made a 60-second pie; my shortest time is 70 secs in a raging-hot oven start and 90 is my target for a "relaxing" amount of time. I keep a digital countdown timer from ThermoWorks around my neck to help with timing; you need to turn it 3 times within a minute; it's easy to lose focus and burn stuff at these temps. Very cost-effective, about $600 which is near the bottom of the price range for ovens that can get this hot and handle pies bigger than 13"; I start with about 10-12 charcoal briquettes in a Weber Junior chimney with a propane blowtorch from underneath to get them lit, then switch to alderwood once they get going. Can't get hot enough with just briquettes. It's cheap around here because I can see about a thousand trees from my house and many of them are alder. And to get a Neapolitan right, you MUST be over 800-850F at least to bake it fast enough (the dough recipe turns from pillow-soft to a cracker if baked too long) and you MUST have a live flame front over the top to finish the crust properly - either wood, lump charcoal or gas. I tried everything I could think of to get my previous propane pizza oven to make Neapolitan and it just won't do it because it lacks these two things. It makes great American-style pies, though, so I still have it as a backup or for when making a lot of pies for a larger group. I use an IR thermometer to manage the oven; for Neapolitan doughs the deck is 750-800F and the roof 950-1000F to get a 90-second Margherita. Other toppings on top of the cheese like meats, onions or mushrooms (2 toppings max, applied sparingly, on a Neapolitan; the crust is delicate) need slightly longer bakes (2 minutes or so), so I drop the temps 50-100F to prevent burning the top before the interior is cooked. My oven can do this easily in just a few minutes; the big domed masonry ovens not so much because of all the insulation and thermal mass, they're like big heat flywheels. Neapolitan dough does very poorly at temps below 800F and conversely NYC or other "conventional" doughs will burn above 750-800F, so I make completely different doughs and use different temps depending on what I'm making. How big or small is your wood-burning oven? (Is it designed for interior or exterior use?) I use an Uuni Pro, from Finland via Scotland and the USA - great, great oven. Uuni.net for all the deets. They have a smaller one, the Uuni 3, but it's a wood-pellet burner only and I like the versatility of the Pro, which is not only larger but can burn charcoal, wood and gas in addition to pellets. It can handle up to about a 16" pizza - Neapolitans are traditionally 13-14" and are designed to be a one-person serving, but of course can be passed around. In Italy they're served uncut with a knife and fork. No way it can be used indoors - at most in an open garage with the door up, but even then the exhaust is around 200F so you need to be careful. Definitely not in a kitchen - too much concentrated heat and it makes carbon monoxide from combustion. I think this is my longest ad hoc from-scratch posting on LF ever. And since I've run this thread way off the rails........ here's a gratuitous nigga. By the way, I don't keep cooking secrets so if you want my dough recipe PDF (developed for the Ankarsrum mixer, but should work for other heavy-duty machines) let me know in a PM with a place to drop it. You'll need to be patient with yourself; recipes are great starting points but you won't get it right until you try it a few times to develop technique and adjustments for your equipment, temp, humidity and handling. If you like to cook, it's a fun learning process with tremendous satisfaction when you finally nail it. Ciao, I gotta go make some dough for the weekend.
I’ve never seen Gatlin talk fag, talk like a fag or DEFEND A FAG. Bucky sucks off Fred. Fred sucks off Pete... and Pete has a long history of sucking off Meguro. They ALL convey bleeding heart libtard ideologies at times and Pete’s agreed with Meguro more times than Bucky’s made duplicate accounts. lol
I'm the infidel... Allah warned you about. كافر المسلح
You forget to mention that Liberator sucks off Bucky. Trace back his posts to me each time I attack Bucky and see how quickly Liberator is there posting to me defending Bucky. Liberator’s affection for Bucky is unnatural for one male to another male.
Did the snake reply to you?
Cue Wilie for your song of devotion to me:
He replied in crayon. But why would anyone at LF actually read his fecal nonsense any more? That said I can't in all good conscience continue to humor poor guy -- after all, he's still recuperating from a very serious brain-zucchini implant. That just after his labial "reconstruction" surgery. :-(
I've got tater on bozo too.
He replied in crayon. But why would anyone at LF actually read his fecal nonsense any more? I had him bozoed, but his articles still show up. It's best just to ignore his long winded articles by written by leftists, self-described video gamers and internet trolls, even though he'll most likely go ballistic when he stops getting the attention he so desperately needs. On the article that Hondo posted about US Navy cost increases, it appears that he spammed the thread with a number of long winded copy and paste diatribes - I know because posts 5-12 were missing. At least for now, it seems that the only poster reading and replying to his delusional tirades is Boris. When Parsons sobers up and starts posting something worth my time, I may respond.
Quite a few queers don't speak with a lisp. As to defending or not defending the Queer Agenda, just who and what do you think comprises a big part of the ACLU agenda? That's right -- the GAY AGENDA. Major-Homo has on a yearly basis (between LP and LF) avidly and frequently obsessed on posting pro-ACLU articles, defended the ACLU to the max, went as far as posting their "benefits" via bullet-points. He touts it here as though it's his "religion" and his job is "conversion". Now I ask -- what kind of honorable man defends the case-history, mission, and ongoing agenda of ACLU?? The truth of the matter? Major Homo kneels before the ACLU and their agenda. One of the ACLU's greatest crusades is in defense and promotion AND advancement of FAGGOTRY; In defense of FAG-"Marriage"; In defense of FAG "right" to sex with minors. And frankly -- the ACLU is NOT a big fan of LE; Unless they're used as a Police-State sledgehammer to support the ACLU's freaky policies. But don't listen to me; Check out the ACLU website for yourself. You'll discover their current past and present pet-projects, what they ardently support and defend. They [Pete, Bucky and Meguro] ALL convey bleeding heart libtard ideologies at times. Meguro has/had far more in common with Gatlin since BOTH support the ACLU and its pro-queer mission and agenda. The math is easy. As to the ideological bent of Pete and Bucky, yes, occasionally they do or did support a few scant liberal or SJW policies now and then. But not generally. Both are solidly libertarian-to-conservative and anti-authoritarian. And they both certainly do NOT support the ACLU policies nor its pro-homo agenda. Now again -- all that said, I understand the animus between you and Bucky and occasionally with Pete.
Same here. But its still cleans up the "Latest Comments" scroll. It's best just to ignore his long winded articles by written by leftists, self-described video gamers and internet trolls, even though he'll most likely go ballistic when he stops getting the attention he so desperately needs. Leftists-hacks and ACLU-pimps. NOT what LF should be about. But that's just me. it appears that he spammed the thread with a number of long winded copy and paste diatribes - I know because posts 5-12 were missing. It's sad. When Parsons sobers up and starts posting something worth my time, I may respond. Your call of course, but the clinically insane at times can bounce in and out of lucid thought. That's not so much an exchange of ideas and debate as someone getting his/her/it's "fix".
The Snake by Al Wilson On her way to work one morning Down the path along side the lake A tender hearted woman saw a poor half frozen snake His pretty colored skin had been all frosted with the dew "Oh well," she cried, "I'll take you in and I'll take care of you" "Take me in oh tender woman (come on in) Take me in, for heaven's sake (come on in) Take me in, for heaven's sake Take me in tender woman," sighed the snake She wrapped him up all cozy in a curvature of silk And then laid him by the fireside with some honey and some milk Now she hurried home from work that night as soon as she arrived She found that pretty snake she'd taking in had been revived "Take me in, oh tender woman (come on in) Take me in, for heaven's sake (come on in) Take me in tender woman," sighed the snake Now she clutched him to her bosom, "You're so beautiful," she cried "But if I hadn't brought you in by now you might have died" Now she stroked his pretty skin again and then kissed and held him tight But instead of saying thanks, that snake gave her a vicious bite (oh...) "Take me in, oh tender woman (come on in) Take me in, for heaven's sake (come on in) Take me in tender woman," sighed the snake "I saved you," cried that woman "And you've bit me even, why? And you know your bite is poisonous and now I'm gonna die" "Oh shut up, silly woman," said the reptile with a grin "You knew damn well I was a snake before you brought me in "Please take me in, oh tender woman (come on in) Take me in, for heaven's sake (come on in) Take me in tender woman," sighed the snake Sighed the snake "Take me in, tender woman" Sighed the snake, sighed the snake "Take me in, tender woman" Sighed the snake
WOW. Can you imagine someone -- all they've known is Papa John's, Pizza Hut, local joints? Must be a trip watching your friends crunch into yours. THAT pizza -- is edible art. My favorite "art". The crust is magnificent. Such a painstakingly process. From the oven, to dough to San Marzano tomatoes (when anyone mentions "San Marzano", I *know* they're serious about food). Bookmarked/copy for future reference. Thanks for going into great detail on this Pizza Making passion. I appreciate reading about the process - my mouth watered as though I was there waiting for MINE ;-) Growing up in north NJ, I've had my share of excellent pies. And of course breads. But once you make pizza like this (or are fortunate enough to find a place that does the brick/wood-fired oven), there's really no going back. Compromise is hard. It's the same with quality like Hagen Daaz ice cream, Italian bakery items, fish caught nearby a wharf/fishing boat, prime steaks, farm-fresh fruit & veggies etc. (If you can find that Pecorino Romano, nail it.) Here's the inventor of my oven taking it from snow-covered to 932F in 20 minutes. I have never made a 60-second pie; my shortest time is 70 secs in a raging-hot oven start and 90 is my target for a "relaxing" amount of time. I keep a digital countdown timer from ThermoWorks around my neck to help with timing; you need to turn it 3 times within a minute; it's easy to lose focus and burn stuff at these temps. Very cost-effective, about $600 which is near the bottom of the price range for ovens that can get this hot and handle pies bigger than 13"...And to get a Neapolitan right, you MUST be over 800-850F at least to bake it fast enough (the dough recipe turns from pillow-soft to a cracker if baked too long) and you MUST have a live flame front over the top to finish the crust properly - either wood, lump charcoal or gas. Gotta have some versatility there. And it does. Man...you even hit it with a blow-torch? See? I learned something already. Now *I* certainly appreciate the fragility, factors, and care...but then it's all over in about 5 minutes. BUT...nothing like it. (As you witness from those you've made pizza for). Wish I had your patience. But...all artists do. Luckily I am within 30-40 minutes of Brick Oven/wood fired pizza here in Jersey. But even then, to lock down all those components -- oven temp, dough, olive oil and cheeses, garlic, the tomatoes....(and ya gotta have fresh basilco) is still rare even in these parts. As you point out, even if they are made in those "domes", sometime the crust is uneven. That's why I expect to pay $20+ for a smaller quality wood-fired/ brick pizza that's in that class of the real deal "Napolitan". IF we can find it. They're worth every penny. Btw, Margherita is my favorite as well. Simple in this case really is best. I think this is my longest ad hoc from-scratch posting on LF ever. And since I've run this thread way off the rails........ here's a gratuitous nigga. HA! By the way, I don't keep cooking secrets so if you want my dough recipe PDF (developed for the Ankarsrum mixer, but should work for other heavy-duty machines) let me know in a PM with a place to drop it. You'll need to be patient with yourself; recipes are great starting points but you won't get it right until you try it a few times to develop technique and adjustments for your equipment, temp, humidity and handling. If you like to cook, it's a fun learning process with tremendous satisfaction when you finally nail it. Ya know something? yeah, why not. Thanks. My son would also love this. HE might just go this entire route (I made him a connoisseur of certain things -- among them, pizza.) I can NOT tolerate cardboard crust. Especially not when the rest of the project and ingredients are A+. I'll have to work with what have as a mixer; As to oven, is there no other option than that beast you have? You mentioned: I got a problem here. Given all your experimenting in the lab, have you found any dough adjustment, any way to work with a convection oven at @500 degrees and still get somewhat a decent crust? I frequently will try different jarred sauces in these parts; many are quite good. If you get lazy and are in the mood for a NY/North Jersey "gravy", I've tried this one a couple time recently; Nice and oily. Very good, VERY "homemade" flavor that could have been made by Uncle Vito or Gramma. Consider the Marinara. I'd even toss this on a pizza -- it's that good: http://hobokenfarms.net/
Gimme a kiss! I have a thang for leather boys still in the closet.
In the entire history of the world,the only nations that had to build walls to keep their own citizens from leaving were those with leftist governments.
Comments (51 - 63) not displayed.
Top • Page Up • Full Thread • Page Down • Bottom/Latest
#11. To: Deckard (#0)
John Schnatter
#12. To: Jameson (#11)
From what I've been told, this guy is a classless jerk-off...
#13. To: no gnu taxes (#10)
(Edited)
BTW, other than that their pizza does suck.
#14. To: Liberator, Everybody (#7)
I see nothing in your rambling post worthy of my commentary.
#15. To: Deckard (#4)
Why should he have to resign either way.
#16. To: Liberator (#9)
No matter how talented a businessman your are, or what you have accomplished, there are just certain words and phrases that if you use them, they will instantly change the way some people see you, will forever cast you in a bad light and BLOW your business to kingdom come.. These words and phrases are so LOADED with really negative implications and they undermine can your business in short order.
Yep. ABSOLUTELY. So then why don't you tell us why Blacks can routinely use the word, "N*GGER" in song, in art, in business, as a matter of CONVERSATION -- with impunity? Tell us why they are NEVER EVER held accountable or "cast" in the SAME so-called "light" as white person and businessmen? (unless these blacks are...CONSERVATIVE??)
LOL - You sound like a 4-year-old saying: Mommy, Johnny did that....why can’t I?
#17. To: GrandIsland (#15)
Good Answer.
#18. To: Gatlin (#17)
Good Answer.
#19. To: GrandIsland (#18)
#20. To: Fred Mertz (#12)
I share your opinion. I can't stand the guy.
#21. To: Fred Mertz (#19)
Why don't you two homos get a room?
#22. To: GrandIsland (#21)
Why don't you two homos get a room?
tt has been pretty well confirmed they have a standing reservation at Motel 6 every Saturday night.
#23. To: Gatlin (#22)
#24. To: Hank Rearden (#13)
#25. To: no gnu taxes (#24)
(Edited)
I don't eat pizza that often anymore. But when I do I actually find that even a frozen supermarket pizza is better than anything served at a chain pizza store.
#26. To: Hank Rearden (#25)
#27. To: GrandIsland, Fred Mertz (#23)
Fred is the new Meguro.
#28. To: Liberator (#1)
#29. To: IbJensen (#28)
Egad! Negroes call each other 'nigger' all the time and use the term in their repulsive 'rap' lyrics.
#30. To: IbJensen (#28)
Egad! Negroes call each other 'nigger' all the time and use the term in their repulsive 'rap' lyrics.
#31. To: GrandIsland (#27)
Do I get the sense you pissed him off?
#32. To: no gnu taxes (#29)
10 years ago I did a 3 day stay at a local county jail as a refusal to pay a fine for a charge I disputed.
#33. To: Gatlin, Buckeroo (#31)
(Edited)
I notice he has been throwing lots of temper tantrums later.
#34. To: Hank Rearden, Chuck Wagon (#13)
One or two local joints do it pretty well, but I've taught myself how to make pretty much all the major styles, culminating with the Neapolitans once I finally got a wood-burning thousand-degree oven.
#35. To: Hank Rearden (#13)
#36. To: GrandIsland (#23)
Fred is the new Meguro.
#37. To: Gatlin (#31)
#38. To: Liberator (#34)
(Edited)
#39. To: Liberator (#36)
(Edited)
#40. To: GrandIsland (#39)
lol
That WAS funny.
#41. To: Liberator (#33)
Given the frustration of the fleet of VA neurotherapists assigned to you [tater] as a result of your second badly executed baboon-brain transplant, have you considered implanting zucchini material?
#42. To: buckeroo (#41)
Did the snake reply to you?
LMAO…even on bozo, you still always have me on your mind.
#43. To: buckeroo (#41)
Did the snake reply to you?
#44. To: buckeroo (#41)
Did the snake reply to you?
#45. To: Liberator, buckeroo, hondo68 (#43)
Did the (Gatlin/Parsons) snake reply to you?
“Truth is treason in the empire of lies.” - Ron Paul
Trump: My People Should ‘Sit Up in Attention’ Like Kim Jong-un’s Staff.
#46. To: GrandIsland, sneakypete, buckeroo (#39)
I’ve never seen Gatlin talk fag, talk like a fag or DEFEND A FAG.
#47. To: Deckard, buckeroo (#45)
I had him bozoed, but his articles still show up.
#48. To: Liberator, Deckard, Fred Mertz, sneakypete, hondo68 (#43)
That said I can't in all good conscience continue to humor poor guy [the Snake] -- after all, he's still recuperating from a very serious brain-zucchini implant. That just after his labial "reconstruction" surgery.
#49. To: Hank Rearden (#38)
I make it from scratch 24 hours in advance, using Italian flour, Italian canned tomatoes, Italian basil and yeast. Soon, a sourdough culture made from Italian yeast (to fully develop crust flavors) instead of instant dry yeast, now that I have all the other variables under control.
"Neapolitan dough does very poorly at temps below 800F and conversely NYC or other "conventional" doughs will burn above 750-800F, so I make completely different doughs and use different temps depending on what I'm making."
#50. To: GrandIsland (#39)
and Pete has a long history of sucking off Meguro.
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