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mexican butt poppers

- Thu, 31 Aug 2017 23:34:27 EST N1RuQkKE No.24770
File: 1504236867752.jpg -(54105B / 52.84KB, 450x450) Thumbnail displayed, click image for full size. mexican butt poppers
sup jenkers

im workin on a new batch of Mexican Butt Poppers and i'm wondering if I should use the regular flamin' hot cheetos, or the extra spicy brand. does Maltodextrin content factor in? I want a better product, but my test boofs aren't going so great.
Walter Crucklehood - Sat, 02 Sep 2017 16:26:54 EST hWwP8XMA No.24771 Reply
1504384014604.jpg -(2846978B / 2.72MB, 2400x2400) Thumbnail displayed, click image for full size.
of those two, the 2x spicy, but if you can, get flaming hot pork rinds. the extra fat content and lack of fiber make for a really dense, sludgelike, and morbidly putrid base.
Oliver Husslefirk - Sat, 02 Sep 2017 18:50:04 EST t61z7GUu No.24772 Reply
1504392604552.jpg -(97332B / 95.05KB, 500x500) Thumbnail displayed, click image for full size.
The old turbo flame always seems to do the trick when i need to spice up a batch. The disodium inosinate gives it a nice, frothy header

Try doing a dextrin extract on that bag of cheetos. It might solve your sub par boof problem

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