WHICH CLOCK IS REAL
Created on: November 9th, 2006
Sponsorships:
| user | amount | user | amount |
|---|---|---|---|
| Doomrock | $6.69 | ||
| Sponsor this site! | Total: $6.69 | Active: $0.00 | |
Vote metrics:
| rating | total votes | favorites | comments |
|---|---|---|---|
| (3.31) | 295 | 16 | 98 |
View metrics:
| today | yesterday | this week | this month | all time |
|---|---|---|---|---|
| 1 | 0 | 0 | 0 | 12,229 |
Inbound links:
| views | url |
|---|---|
| 47 | https://www.bing.com |
| 9 | http://www.google.com.hk |
| 3 | http://www.stumbleupon.com/su/ |
| 2 | http://ytmnsfw.com/users/muffinhunter/ |
| 1 | https://www.google.com/ |
Chicken nuggets are often made using a high proportion of chicken skin. This is because without the skin the consistency would not be sticky enough for the nuggets to hold together. Food labelling law dictates that skin used to make the nugget need not be distinguished from the muscle consumers normally think of when they hear the word "meat". The remainder of the nugget is most likely to be made up of mechanically separated meat, with some processing additives such as anti-foaming agents (usually polydimet
Chicken nuggets are often made using a high proportion of chicken skin. This is because without the skin the consistency would not be sticky enough for the nuggets to hold together. Food labelling law dictates that skin used to make the nugget need not be distinguished from the muscle consumers normally think of when they hear the word "meat". The remainder of the nugget is most likely to be made up of mechanically separated meat, with some processing additives such as anti-foaming agents (usually polydimet
Chicken nuggets are often made using a high proportion of chicken skin. This is because without the skin the consistency would not be sticky enough for the nuggets to hold together. Food labelling law dictates that skin used to make the nugget need not be distinguished from the muscle consumers normally think of when they hear the word "meat". The remainder of the nugget is most likely to be made up of mechanically separated meat, with some processing additives such as anti-foaming agents (usually polydimet
Chicken nuggets are often made using a high proportion of chicken skin. This is because without the skin the consistency would not be sticky enough for the nuggets to hold together. Food labelling law dictates that skin used to make the nugget need not be distinguished from the muscle consumers normally think of when they hear the word "meat". The remainder of the nugget is most likely to be made up of mechanically separated meat, with some processing additives such as anti-foaming agents (usually polydimet
Chicken nuggets are often made using a high proportion of chicken skin. This is because without the skin the consistency would not be sticky enough for the nuggets to hold together. Food labelling law dictates that skin used to make the nugget need not be distinguished from the muscle consumers normally think of when they hear the word "meat". The remainder of the nugget is most likely to be made up of mechanically separated meat, with some processing additives such as anti-foaming agents (usually polydimet
Chicken nuggets are often made using a high proportion of chicken skin. This is because without the skin the consistency would not be sticky enough for the nuggets to hold together. Food labelling law dictates that skin used to make the nugget need not be distinguished from the muscle consumers normally think of when they hear the word "meat". The remainder of the nugget is most likely to be made up of mechanically separated meat, with some processing additives such as anti-foaming agents (usually polydimet
Bold
Italic
Underline
Code
User Link
Site Link