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Thread: I'm new...

  1. #21
    DoubleplusUngoodNonperson
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    Quote Originally Posted by Cimarron View Post
    This has been a particularly strange set of posts. Anyway, glad you found your way here.
    stop pretending and join the IxTx onslaught....

    We're BBQ'in INFP tongiht boys, wooo hooooo

    *downs more JD*

  2. #22
    Systematic chaos Cenomite's Avatar
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    Nov 2008
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    Hi. Don't touch my fucking daughters.
    The probability that I was procrastinating when I was typing this post:

    P(have big assignment due) = 0.6
    P(posting on TypoC) = 0.2
    P(having big assignment due | posting on TypoC) = 0.7

    P(posting on TypoC | having big assignment due) = .......


    Eh, I'll finish it later.

  3. #23
    Seriously Delirious Udog's Avatar
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    Quote Originally Posted by nozflubber View Post
    We're BBQ'in INFP tongiht boys, wooo hooooo

    *downs more JD*
    Hah, brings new meaning to 'warm introduction'.

  4. #24
    Junior Member
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    Feb 2009
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    Quote Originally Posted by nozflubber View Post
    If you would have said, "Frizzle Frazzle, Sis-boom-bah, Toga war Toga War, eat the baby's toenails", then costrin and I would have not said anything but kind words. But as such, you must pay.
    Right, that was my second guess.

  5. #25
    Charting a course
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    Jan 2009
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    Quote Originally Posted by nozflubber View Post

    We're BBQ'in INFP tongiht boys, wooo hooooo

    *downs more JD*
    *grumble*

    Wrong...We are having broiled INTP, in a nice cream sauce. With an aged cabernet sauvignon.

  6. #26
    Senior Member
    Join Date
    Aug 2008
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    Hey! 'n welcome. Care to join us for dinner?

    Quote Originally Posted by Biaxident View Post
    *grumble*

    Wrong...We are having broiled INTP, in a nice cream sauce. With an aged cabernet sauvignon.
    I wouldn't turn that offer down.

  7. #27
    Senior Member
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    Welcome

  8. #28
    Junior Member
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    Feb 2009
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    Quote Originally Posted by Biaxident View Post
    *grumble*

    Wrong...We are having broiled INTP, in a nice cream sauce. With an aged cabernet sauvignon.
    Yummy.

  9. #29
    Charting a course
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    I think so...Once they have cooked for several hours, their texture is reminiscent of Kobe beef.


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