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Hey, stupid Scavanger ... I suspect that you are back again at your disgusting habit of feeding on poop at the bottom of the tank...
""The 114.5 Trillion dollar super-skyscraper is the amount of money the U.S. Government
knows it does not have to fully fund the Medicare, Medicare Prescription Drug Program,
Social Security, Military and civil servant pensions. It is the money USA knows it will not
have to pay all its bills. ""
114.5 trillion dollars
... amount of money that U.S. gov doesn't have
1. Hey, fckk face, who made the 114.5 trillion dollars calculations..?
You..? Xinhua..? my grandson's gold fish..?
2. the 114.5 trillio dollars is the cost of those gov. funded programs ...... for how many years..?? one..? five..?? fifteen..?? .... how many, good for nothing scavanger s.o.b.
who said or wrote that any country, included the USA, has to have today in its vault in cash..... the full amount of money that it expects to spend on the next ten years (....just to give any range of time)
You better have answers, mtther fckkkr, or else ..... ladies and gents that read this thread ... here is the recipe of Pekin Duck ...
Try this traditional gourmet Peking duck recipe to see why everyone is quacking about it.
3 tbs honey
3 tbs dark soy sauce
150ml Shaohsing rice wine*
1 cinnamon stick
2 star anise
Mandarin pancakes (see related recipe, alternatively they are available frozen from Asian supermarkets)
2 Lebanese cucumbers, cut into strips
Small bunch spring onions, cut into strips
Hoisin sauce, to drizzle
To make the marinade, cut the lemon into 1/4cm slices and place in a medium saucepan with 1.2 litres of water, the honey, soy sauce, rice wine and spices. Bring to the boil. Reduce heat to low and simmer for about 20 minutes until flavours are infused. Set aside.
Wash duck inside and out, then pat dry with paper towel. Use kitchen string to tie the duck's legs firmly together. Place in a large pan and pour over a kettle of boiling water. Leave for 1 minute. Transfer duck to a wire rack over a roasting tray, pat dry, then baste with marinade until the skin is completely coated.
Set the uncovered duck aside to dry out for 4-5 hours (you can face a fan onto the duck to speed up the process - the duck skin should feel like taut parchment when ready).
Preheat the oven to 240°C.
Pour 50ml cold water into the pan (to stop the fat from splattering). Cook in the oven for 15 minutes, then reduce the heat to 180°C and roast for a further 1 1/4 hours. Set duck aside for 10 minutes to rest before carving.
Prepare the pancakes (see related recipe). Carve the duck into thin slices. To serve, place a pancake on each plate, then a slice of duck in the middle of the pancake. Add some cucumber and spring onion strips, drizzle with hoisin sauce, wrap and enjoy.