Q. CAN YOU HOST AN ASIAN COCK in your HOTEL bet.6-7PM or after 12MN? 8 incher lean and smooth into hot, sensual and erotic play – Asian Cock – 37 (NY Craigslist M4M, 6/1/2008)
Dear “Asian Cock,”
I would be weary of hosting Asian cocks right now as bird flu is a very
serious health concern. Don’t think that this season’s flu vaccine
will help protect you from avian influenza. To help protect yourself
against this Asian cock, take the following precautions:
- Wash your hands with soap and warm water for at least 20 seconds before and after handling raw poultry and eggs.
- Clean cutting boards and other utensils with soap and hot water to keep raw poultry from contaminating other foods.
Use a food thermometer to make sure you cook poultry to a temperature
of at least 165 degrees Fahrenheit Consumers may wish to cook poultry
to a higher temperature for personal preference.
- Cook eggs until whites and yolks are firm.
The U.S. government carefully controls domestic and imported food
products, and in 2004 issued a ban on importation of poultry from
countries affected by avian influenza viruses, including the H5N1
strain. This ban still is in place, so depending on where your Asian
cock is from, you could be asking someone to partake in highly illegal
I suggest you use caution in whatever activities you engage in between the hours of 6pm and 7pm or after midnight.
I might also add that if your after-midnight plans are SanterÃa-type
ceremonies and sacrifices, I would make sure to invest in a heavy-duty
tarp and lots of saran wrap, not to mention a pair of heavy-duty rubber
or latex gloves. It makes clean up easier, and helps avoid that pesky
cleaning fee on their hotel bill.
You must be spending a lot of time in the Caribbean then-lots of SanterÃa
practicers there, and lots of cocks running loose. I have always found
jerk chicken to be one of my favorite treats of the Caribbean.
Available on almost any street corner on a weekend night, why not take
a little taste of the Caribbean to your friend’s hotel room?
Our Go-Go Boy’s Favorite Jerk Chicken Recipe
For jerk marinade:
3 scallions, chopped
4 large garlic cloves, chopped
1 small onion, chopped
4 to 5 fresh Scotch bonnet or habanero chile, stemmed and seeded
1/4 cup fresh lime juice
2 tablespoons soy sauce
3 tablespoons olive oil
1 1/2 tablespoons salt
1 tablespoon packed brown sugar
1 tablespoon fresh thyme leaves
2 teaspoons ground allspice
2 teaspoons black pepper
3/4 teaspoon freshly grated nutmeg
1/2 teaspoon cinnamon
4 chicken breast halves with skin and bones (3 lb), halved crosswise
2 1/2 to 3 lb chicken thighs and drumsticks
Blend all marinade ingredients in a blender until smooth.
Marinate and grill chicken:
Divide chicken pieces and marinade between 2 sealable plastic bags.
Seal bags, pressing out excess air, then turn bags over several times
to distribute marinade. Put bags of chicken in a shallow pan and
marinate, chilled, turning once or twice, 1 day.
Let chicken stand at room temperature 1 hour before cooking.
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