Page 1 of 14 12311 ... LastLast
Results 1 to 20 of 276

Thread: Fried Gizzards

  1. #1
    Sqwertz Guest

    Default Fried Gizzards

    I don't get it. I've ordered these at a few "diner-style" places
    and they are completely inedible. They're just so hard you can't
    even chew them. I'm assured that they were not undercooked and
    "that's how everybody likes them".

    There is one place I get them regularly for breakfast that uses a
    batter that helps them stand up to a 14 minute deep-fry so that they
    do tenderize slightly - enough that they're fairly edible. It's
    still like chewing rubber bands sometimes, and you have to get them
    to-go since they take a half hour to eat.

    So what's the verdict - do people really eat (and like) them after
    frying for only 6-8 minutes? Are they nuts?

    -sw

  2. #2
    pavane Guest

    Default Re: Fried Gizzards


    "Sqwertz" <[email protected]> wrote in message news:[email protected]..
    |I don't get it. I've ordered these at a few "diner-style" places
    | and they are completely inedible. They're just so hard you can't
    | even chew them. I'm assured that they were not undercooked and
    | "that's how everybody likes them".
    |
    | There is one place I get them regularly for breakfast that uses a
    | batter that helps them stand up to a 14 minute deep-fry so that they
    | do tenderize slightly - enough that they're fairly edible. It's
    | still like chewing rubber bands sometimes, and you have to get them
    | to-go since they take a half hour to eat.
    |
    | So what's the verdict - do people really eat (and like) them after
    | frying for only 6-8 minutes? Are they nuts?
    |
    | -sw

    Yes they are nuts, and they are serving unshelled nuts. If the
    little guys were brined a bit and/or par-boiled they would be nicely
    tender, with a little tooth to them, and really flavorful if some
    aromatics were added to the par-boiling solution. It is hard as hell
    to find a place that does them correctly; I know of none in all of
    central florida. If anyone does please say so. My sympathies, Squertz.

    pavane



  3. #3
    Kathleen Guest

    Default Re: Fried Gizzards

    Sqwertz wrote:
    > I don't get it. I've ordered these at a few "diner-style" places
    > and they are completely inedible. They're just so hard you can't
    > even chew them. I'm assured that they were not undercooked and
    > "that's how everybody likes them".
    >
    > There is one place I get them regularly for breakfast that uses a
    > batter that helps them stand up to a 14 minute deep-fry so that they
    > do tenderize slightly - enough that they're fairly edible. It's
    > still like chewing rubber bands sometimes, and you have to get them
    > to-go since they take a half hour to eat.
    >
    > So what's the verdict - do people really eat (and like) them after
    > frying for only 6-8 minutes? Are they nuts?
    >
    > -sw


    My question would be, are YOU nuts? Why would you continue to order and
    consume something that you describe as being, at best, "fairly edible"
    and "like chewing rubber bands"? What's the appeal?


  4. #4
    pavane Guest

    Default Re: Fried Gizzards


    "Kathleen" <[email protected]> wrote in message news:EI9am.37141$[email protected]..
    | Sqwertz wrote:
    | > I don't get it. I've ordered these at a few "diner-style" places
    | > and they are completely inedible. They're just so hard you can't
    | > even chew them. I'm assured that they were not undercooked and
    | > "that's how everybody likes them".
    | >
    | > There is one place I get them regularly for breakfast that uses a
    | > batter that helps them stand up to a 14 minute deep-fry so that they
    | > do tenderize slightly - enough that they're fairly edible. It's
    | > still like chewing rubber bands sometimes, and you have to get them
    | > to-go since they take a half hour to eat.
    | >
    | > So what's the verdict - do people really eat (and like) them after
    | > frying for only 6-8 minutes? Are they nuts?
    | >
    | > -sw
    |
    | My question would be, are YOU nuts? Why would you continue to order and
    | consume something that you describe as being, at best, "fairly edible"
    | and "like chewing rubber bands"? What's the appeal?

    Oh I dunno, let's start with flavor. Gizzards have arguably more flavor per
    tiny bit than just about anything else. And even when you get a batch of
    these "rubber bands" there will be a few that are excellent. And you get
    a lot of flavor from chomping on the chewier ones, And it is all worth it when
    you walk out and savor the remaining flavors and think that 'well, next time
    I may get a truly great batch of them." Really, there is not much that
    compares to gizzards, cheese grits and biscuits. Y'know, even if they are
    not really cooked to tenderness, they are awfully good. "Good Eats."

    pavane



  5. #5
    Victor Sack Guest

    Default Re: Fried Gizzards

    Sqwertz <[email protected]> wrote:

    > So what's the verdict - do people really eat (and like) them after
    > frying for only 6-8 minutes? Are they nuts?


    They have to be cooked for a nice long time, even in a pressure cooker.
    I use poultry gizzards, together with other giblets, in a version of
    rassolnik, Russian soup with sour pickles, where they get to cook for at
    least 1 1/2 hours in all (not in a pressure cooker). I posted a recipe
    before.

    Haven't you ever had a jar of the French gésiers confits, especially
    duck or goose ones? They are divine, either by themselves, reheated, or
    in a salad. You can make such a confit easily enough - and I notice
    that someone recently posted just such a recipe in Mark Bittman's blog:
    <http://bitten.blogs.nytimes.com/tag/gesiers-confits/>.

    Victor

  6. #6
    Bob Muncie Guest

    Default Re: Fried Gizzards

    Sqwertz wrote:
    > I don't get it. I've ordered these at a few "diner-style" places
    > and they are completely inedible. They're just so hard you can't
    > even chew them. I'm assured that they were not undercooked and
    > "that's how everybody likes them".
    >
    > There is one place I get them regularly for breakfast that uses a
    > batter that helps them stand up to a 14 minute deep-fry so that they
    > do tenderize slightly - enough that they're fairly edible. It's
    > still like chewing rubber bands sometimes, and you have to get them
    > to-go since they take a half hour to eat.
    >
    > So what's the verdict - do people really eat (and like) them after
    > frying for only 6-8 minutes? Are they nuts?
    >
    > -sw


    I use to get them often while growing up, at KFC. I every bit as much
    looked those, as I did the regular/original chicken (when it was still
    home cooked in nature).

    You rarely even see the gizzards around anymore, and when you do, they
    are probably cooked so rarely, the line chefs have little or no
    experience cooking them,

    Bob

  7. #7
    jmcquown Guest

    Default Re: Fried Gizzards

    "Kathleen" <[email protected]> wrote in message
    news:EI9am.37141$[email protected]..
    > Sqwertz wrote:
    >> I don't get it. I've ordered these at a few "diner-style" places
    >> and they are completely inedible. They're just so hard you can't
    >> even chew them. I'm assured that they were not undercooked and
    >> "that's how everybody likes them".
    >>
    >> There is one place I get them regularly for breakfast that uses a
    >> batter that helps them stand up to a 14 minute deep-fry so that they
    >> do tenderize slightly - enough that they're fairly edible. It's
    >> still like chewing rubber bands sometimes, and you have to get them
    >> to-go since they take a half hour to eat.
    >>
    >> So what's the verdict - do people really eat (and like) them after
    >> frying for only 6-8 minutes? Are they nuts?
    >>
    >> -sw

    >
    > My question would be, are YOU nuts? Why would you continue to order and
    > consume something that you describe as being, at best, "fairly edible" and
    > "like chewing rubber bands"? What's the appeal?
    >



    I ws married to a guy (not Steve) who loved chicken gizzards. I never
    understood the appeal. Didn't matter where they were made or how they were
    prepared. Gizzards are gross.

    Jill


  8. #8
    Christopher Helms Guest

    Default Re: Fried Gizzards

    On Jul 24, 5:31*am, Bob Muncie <bob.mun...@gmail.com> wrote:
    > Sqwertz wrote:
    > > I don't get it. *I've ordered these at a few "diner-style" places
    > > and they are completely inedible. *They're just so hard you can't
    > > even chew them. *I'm assured that they were not undercooked and
    > > "that's how everybody likes them".

    >
    > > There is one place I get them regularly for breakfast that uses a
    > > batter that helps them stand up to a 14 minute deep-fry so that they
    > > do tenderize slightly - enough that they're fairly edible. *It's
    > > still like chewing rubber bands sometimes, and you have to get them
    > > to-go since they take a half hour to eat.

    >
    > > So what's the verdict - do people really eat (and like) them after
    > > frying for only 6-8 minutes? *Are they nuts?

    >
    > > -sw

    >
    > I use to get them often while growing up, at KFC. I every bit as much
    > looked those, as I did the regular/original chicken (when it was still
    > home cooked in nature).
    >
    > You rarely even see the gizzards around anymore, and when you do, they
    > are probably cooked so rarely, the line chefs have little or no
    > experience cooking them,
    >
    > Bob



    I haven't had KFC gizzards in ages. I loved them when I was growing
    up, too. I used to sill buy them from time to time until they started
    sneaking huge numbers of hearts and livers into the little styrofoam
    cup with the yummy gizzards.

  9. #9
    =?ISO-8859-1?Q?Bobo_Bonobo=AE?= Guest

    Default Re: Fried Gizzards

    On Jul 24, 8:46*am, "jmcquown" <j_mcqu...@comcast.net> wrote:
    > "Kathleen" <khhfmdeletet...@charter.net> wrote in message
    >
    > news:EI9am.37141$[email protected]..
    >
    >
    >
    > > Sqwertz wrote:
    > >> I don't get it. *I've ordered these at a few "diner-style" places
    > >> and they are completely inedible. *They're just so hard you can't
    > >> even chew them. *I'm assured that they were not undercooked and
    > >> "that's how everybody likes them".

    >
    > >> There is one place I get them regularly for breakfast that uses a
    > >> batter that helps them stand up to a 14 minute deep-fry so that they
    > >> do tenderize slightly - enough that they're fairly edible. *It's
    > >> still like chewing rubber bands sometimes, and you have to get them
    > >> to-go since they take a half hour to eat.

    >
    > >> So what's the verdict - do people really eat (and like) them after
    > >> frying for only 6-8 minutes? *Are they nuts?

    >
    > >> -sw

    >
    > > My question would be, are YOU nuts? *Why would you continue to order and
    > > consume something that you describe as being, at best, "fairly edible" and
    > > "like chewing rubber bands"? *What's the appeal?

    >
    > I ws married to a guy (not Steve) who loved chicken gizzards. *I never
    > understood the appeal. *Didn't matter where they were made or how they were
    > prepared. *Gizzards are gross.


    I don't call gizzards or hearts gross, just not very appealing.
    Livers and kidneys are gross.
    >
    > Jill


    --Bryan

  10. #10
    brooklyn1 Guest

    Default Re: Fried Gizzards


    "Bob Muncie" <[email protected]> wrote in message
    news:h4c2ue$nat$[email protected]..
    > Sqwertz wrote:
    >> I don't get it. I've ordered these at a few "diner-style" places
    >> and they are completely inedible. They're just so hard you can't
    >> even chew them. I'm assured that they were not undercooked and
    >> "that's how everybody likes them".
    >>
    >> There is one place I get them regularly for breakfast that uses a
    >> batter that helps them stand up to a 14 minute deep-fry so that they
    >> do tenderize slightly - enough that they're fairly edible. It's
    >> still like chewing rubber bands sometimes, and you have to get them
    >> to-go since they take a half hour to eat.
    >>
    >> So what's the verdict - do people really eat (and like) them after
    >> frying for only 6-8 minutes? Are they nuts?
    >>
    >> -sw

    >
    > I use to get them often while growing up, at KFC. I every bit as much
    > looked those, as I did the regular/original chicken (when it was still
    > home cooked in nature).
    >
    > You rarely even see the gizzards around anymore, and when you do, they are
    > probably cooked so rarely, the line chefs have little or no experience
    > cooking them,
    >
    >

    Gizzards are easy enough to cook, you don't see them much anymore only
    because it's not a popular food, few folks will order them. Gizzards were
    more popular during the WW II when food was rationed, but there was always
    all you wanted chicken giblets. My father loved braised gizzards, cooked
    with mushrooms, onions, wine, and various spices and herbs... my father got
    to eat them all because none of us would... meant more chicken for us. My
    mother would cook gizzards often even long after hard times, but she never
    ate any either. I have never cooked them and don't know her recipe except
    for what I just wrote as I remember, I'm sure there is more involved and
    probably cooked a bit differently each time as my mother never measured or
    used recipes either. Actually I have cooked gizzards, when I make turkey
    gravy at Thanksgiving I simmer the giblets for hours along with the neck to
    make a rich stock, then I finely mince the gizzard meat and heart into the
    gravy... my cats get the turkey liver raw... I enjoy eating the meat from
    the neck.. So in some years I have cooked one gizzard.




  11. #11
    [email protected] Guest

    Default Re: Fried Gizzards


    > I don't get it.
    >
    >

    Me neither. My mother would cook and eat gizzards and the way she
    carried on you would have thought it was some fine aged beef or filet
    mignon. There was never a fight at the house who was going to get the
    gizzards as we all stood far away from the table when she cooked
    them. UGH! Rubber bands is the best description.

    She was raised on a farm before the Depression and all her brothers
    and sisters thought those things were 'fine eating.'

  12. #12
    jt august Guest

    Default Re: Fried Gizzards

    In article
    <[email protected]>,
    [email protected] wrote:

    > > I don't get it.
    > >
    > >

    > Me neither. My mother would cook and eat gizzards and the way she
    > carried on you would have thought it was some fine aged beef or filet
    > mignon. There was never a fight at the house who was going to get the
    > gizzards as we all stood far away from the table when she cooked
    > them. UGH! Rubber bands is the best description.
    >
    > She was raised on a farm before the Depression and all her brothers
    > and sisters thought those things were 'fine eating.'


    I happen to love gizzards. Back in 1969, as a first grader, my school
    got whole chickens (already killed and feathered). They then cut them
    apart and cooked them in the school kitchen for fried chicken. They had
    the gizzards and livers, and they cooked them too, and had them in a
    separate pan at the serving line. When we went through, those of us who
    wanted could have some. Almost no one took them, but I tried one the
    first time. I loved it, and got some more. Others thought it was
    unfair that I could have these things, but they themselves refused to
    try them.

    These days, I'll stop at Lee's Famous Recipe periodically and get a
    gizzard meal or snack. They come out very tender at Lees. And if it is
    late in the day and they have a surplus, I will get more in my purchase.
    Extra bonus.

    jt

  13. #13
    blake murphy Guest

    Default Re: Fried Gizzards

    On Thu, 23 Jul 2009 22:17:04 -0500, Kathleen wrote:

    > Sqwertz wrote:
    >> I don't get it. I've ordered these at a few "diner-style" places
    >> and they are completely inedible. They're just so hard you can't
    >> even chew them. I'm assured that they were not undercooked and
    >> "that's how everybody likes them".
    >>
    >> There is one place I get them regularly for breakfast that uses a
    >> batter that helps them stand up to a 14 minute deep-fry so that they
    >> do tenderize slightly - enough that they're fairly edible. It's
    >> still like chewing rubber bands sometimes, and you have to get them
    >> to-go since they take a half hour to eat.
    >>
    >> So what's the verdict - do people really eat (and like) them after
    >> frying for only 6-8 minutes? Are they nuts?
    >>
    >> -sw

    >
    > My question would be, are YOU nuts? Why would you continue to order and
    > consume something that you describe as being, at best, "fairly edible"
    > and "like chewing rubber bands"? What's the appeal?


    he must be on a Quest, seeking the platonic ideal of chicken gizzards.
    i've been on one for a decent reuben.

    your pal,
    blake

  14. #14
    blake murphy Guest

    Default Re: Fried Gizzards

    On Thu, 23 Jul 2009 23:48:12 -0400, pavane wrote:

    > "Kathleen" <[email protected]> wrote in message news:EI9am.37141$[email protected]..
    >| Sqwertz wrote:
    >|> I don't get it. I've ordered these at a few "diner-style" places
    >|> and they are completely inedible. They're just so hard you can't
    >|> even chew them. I'm assured that they were not undercooked and
    >|> "that's how everybody likes them".
    >|>
    >|> There is one place I get them regularly for breakfast that uses a
    >|> batter that helps them stand up to a 14 minute deep-fry so that they
    >|> do tenderize slightly - enough that they're fairly edible. It's
    >|> still like chewing rubber bands sometimes, and you have to get them
    >|> to-go since they take a half hour to eat.
    >|>
    >|> So what's the verdict - do people really eat (and like) them after
    >|> frying for only 6-8 minutes? Are they nuts?
    >|>
    >|> -sw
    >|
    >| My question would be, are YOU nuts? Why would you continue to order and
    >| consume something that you describe as being, at best, "fairly edible"
    >| and "like chewing rubber bands"? What's the appeal?
    >
    > Oh I dunno, let's start with flavor. Gizzards have arguably more flavor per
    > tiny bit than just about anything else. And even when you get a batch of
    > these "rubber bands" there will be a few that are excellent. And you get
    > a lot of flavor from chomping on the chewier ones, And it is all worth it when
    > you walk out and savor the remaining flavors and think that 'well, next time
    > I may get a truly great batch of them."


    it's a well-known principle of operant conditioning that an intermittent
    reward schedule produces the most persistent responses.

    <http://wik.ed.uiuc.edu/index.php/Intermittent_reinforcement>

    your pal,
    burrhus

  15. #15
    Bob Muncie Guest

    Default Re: Fried Gizzards

    Christopher Helms wrote:
    > On Jul 24, 5:31 am, Bob Muncie <bob.mun...@gmail.com> wrote:
    >> Sqwertz wrote:
    >>> I don't get it. I've ordered these at a few "diner-style" places
    >>> and they are completely inedible. They're just so hard you can't
    >>> even chew them. I'm assured that they were not undercooked and
    >>> "that's how everybody likes them".
    >>> There is one place I get them regularly for breakfast that uses a
    >>> batter that helps them stand up to a 14 minute deep-fry so that they
    >>> do tenderize slightly - enough that they're fairly edible. It's
    >>> still like chewing rubber bands sometimes, and you have to get them
    >>> to-go since they take a half hour to eat.
    >>> So what's the verdict - do people really eat (and like) them after
    >>> frying for only 6-8 minutes? Are they nuts?
    >>> -sw

    >> I use to get them often while growing up, at KFC. I every bit as much
    >> looked those, as I did the regular/original chicken (when it was still
    >> home cooked in nature).
    >>
    >> You rarely even see the gizzards around anymore, and when you do, they
    >> are probably cooked so rarely, the line chefs have little or no
    >> experience cooking them,
    >>
    >> Bob

    >
    >
    > I haven't had KFC gizzards in ages. I loved them when I was growing
    > up, too. I used to sill buy them from time to time until they started
    > sneaking huge numbers of hearts and livers into the little styrofoam
    > cup with the yummy gizzards.


    I remember buying them by the pint for $.50 :-) Which happened to be
    what I had for lunch money :-)

    Bob

  16. #16
    projectile vomit chick Guest

    Default Re: Fried Gizzards

    On Jul 24, 8:46*am, "jmcquown" <j_mcqu...@comcast.net> wrote:
    > I ws married to a guy (not Steve) who loved chicken gizzards. *I never
    > understood the appeal. *Didn't matter where they were made or how they were
    > prepared. *Gizzards are gross.


    Why do you always have to mention some man in your posts? I'm
    beginning to think that you are a closeted dyke. Hey, howzabout you
    and cyber**** get together and bump uglies?

  17. #17
    George Shirley Guest

    Default Re: Fried Gizzards

    Bob Muncie wrote:
    > Christopher Helms wrote:
    >> On Jul 24, 5:31 am, Bob Muncie <bob.mun...@gmail.com> wrote:
    >>> Sqwertz wrote:
    >>>> I don't get it. I've ordered these at a few "diner-style" places
    >>>> and they are completely inedible. They're just so hard you can't
    >>>> even chew them. I'm assured that they were not undercooked and
    >>>> "that's how everybody likes them".
    >>>> There is one place I get them regularly for breakfast that uses a
    >>>> batter that helps them stand up to a 14 minute deep-fry so that they
    >>>> do tenderize slightly - enough that they're fairly edible. It's
    >>>> still like chewing rubber bands sometimes, and you have to get them
    >>>> to-go since they take a half hour to eat.
    >>>> So what's the verdict - do people really eat (and like) them after
    >>>> frying for only 6-8 minutes? Are they nuts?
    >>>> -sw
    >>> I use to get them often while growing up, at KFC. I every bit as much
    >>> looked those, as I did the regular/original chicken (when it was still
    >>> home cooked in nature).
    >>>
    >>> You rarely even see the gizzards around anymore, and when you do, they
    >>> are probably cooked so rarely, the line chefs have little or no
    >>> experience cooking them,
    >>>
    >>> Bob

    >>
    >>
    >> I haven't had KFC gizzards in ages. I loved them when I was growing
    >> up, too. I used to sill buy them from time to time until they started
    >> sneaking huge numbers of hearts and livers into the little styrofoam
    >> cup with the yummy gizzards.

    >
    > I remember buying them by the pint for $.50 :-) Which happened to be
    > what I had for lunch money :-)
    >
    > Bob

    In the late eighties the local Popeye's had a container full of fried
    hearts and livers for a buck. You had a ten-minute wait for them but I
    never minded the wait. I much prefer livers and hearts over gizzards any
    day.

  18. #18
    Becca Guest

    Default Re: Fried Gizzards

    George Shirley wrote:
    > In the late eighties the local Popeye's had a container full of fried
    > hearts and livers for a buck. You had a ten-minute wait for them but I
    > never minded the wait. I much prefer livers and hearts over gizzards
    > any day.


    Chicken hearts where I live, are $2 a pound, but I drove to Houston
    yesterday to shop at the Hong Kong Market and they were $1 a pound. Not
    a bad price at all.


    Becca

  19. #19
    George Leppla Guest

    Default Re: Fried Gizzards


    "George Shirley" <[email protected]> wrote

    > In the late eighties the local Popeye's had a container full of fried
    > hearts and livers for a buck. You had a ten-minute wait for them but I
    > never minded the wait. I much prefer livers and hearts over gizzards any
    > day.


    Last year on a long road trip we stopped for dinner in Mississippi at a KFC
    which turned out to be a buffet. I would never order livers and gizzards
    off a menu, but since they were on the buffet I tried some and they were
    great... far better than what I expected.

    KFC has a buffet? KFC has livers and gizzards?

    Who knew?

    George L


  20. #20
    Bob Muncie Guest

    Default Re: Fried Gizzards

    George Shirley wrote:
    > Bob Muncie wrote:
    >> Christopher Helms wrote:
    >>> On Jul 24, 5:31 am, Bob Muncie <bob.mun...@gmail.com> wrote:
    >>>> Sqwertz wrote:
    >>>>> I don't get it. I've ordered these at a few "diner-style" places
    >>>>> and they are completely inedible. They're just so hard you can't
    >>>>> even chew them. I'm assured that they were not undercooked and
    >>>>> "that's how everybody likes them".
    >>>>> There is one place I get them regularly for breakfast that uses a
    >>>>> batter that helps them stand up to a 14 minute deep-fry so that they
    >>>>> do tenderize slightly - enough that they're fairly edible. It's
    >>>>> still like chewing rubber bands sometimes, and you have to get them
    >>>>> to-go since they take a half hour to eat.
    >>>>> So what's the verdict - do people really eat (and like) them after
    >>>>> frying for only 6-8 minutes? Are they nuts?
    >>>>> -sw
    >>>> I use to get them often while growing up, at KFC. I every bit as much
    >>>> looked those, as I did the regular/original chicken (when it was still
    >>>> home cooked in nature).
    >>>>
    >>>> You rarely even see the gizzards around anymore, and when you do, they
    >>>> are probably cooked so rarely, the line chefs have little or no
    >>>> experience cooking them,
    >>>>
    >>>> Bob
    >>>
    >>>
    >>> I haven't had KFC gizzards in ages. I loved them when I was growing
    >>> up, too. I used to sill buy them from time to time until they started
    >>> sneaking huge numbers of hearts and livers into the little styrofoam
    >>> cup with the yummy gizzards.

    >>
    >> I remember buying them by the pint for $.50 :-) Which happened to be
    >> what I had for lunch money :-)
    >>
    >> Bob

    > In the late eighties the local Popeye's had a container full of fried
    > hearts and livers for a buck. You had a ten-minute wait for them but I
    > never minded the wait. I much prefer livers and hearts over gizzards any
    > day.


    George - The best heart I ever had was same day killed/dressed venison
    heart. Thin sliced, and sauted in sweet butter with mushrooms and
    onions, deglazed with red wine. First time I had sides of steamed
    asparagus. and garlic mashed potatoes. You never forget you first loves.

    Wife wouldn't try it, but that just left more heaven for me ;-) I think
    I was playing the Temptations on the stereo (For your love, you send me).

    Bob

Page 1 of 14 12311 ... LastLast

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •  

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32