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  • EADD Moderators: Pissed_and_messed | Shinji Ikari

EADD Heroin Discussion v. XXII -- Brucey Bonus Beetles all round!

F.U.B.A.R. said:
Hmm, inseminated chips. Could be a market leader now that mexedrone has gone...
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Could possibly be a winner.....

There's an urban legend round my way of a local curry house where the chefs would "communally masturbate" into the curry of anyone who gave the waiters a bit of lip.

Don't know how true it is (probably not at all) but legend has it that people were complaining that something tasted wrong and environmental health found human DNA in the kitchen pans.

Its certainly a step up from simply spitting in your burger as pissed off McDonald's employees are alleged to do.....that's not even trying IMHO......

If you can't even be bothered to wank in someone's Happy Meal then GTFO of town.... :)
 
BigG said:
Could possibly be a winner.....

There's an urban legend round my way of a local curry house where the chefs would "communally masturbate" into the curry of anyone who gave the waiters a bit of lip.

Don't know how true it is (probably not at all) but legend has it that people were complaining that something tasted wrong and environmental health found human DNA in the kitchen pans.

Its certainly a step up from simply spitting in your burger as pissed off McDonald's employees are alleged to do.....that's not even trying IMHO......

If you can't even be bothered to wank in someone's Happy Meal then GTFO of town.... :)
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One way we were all encouraged not to be racist as yoots was to never do Chinese impressions in the takeaway as they would goss in your shit-in-a-tray / ken special / whatever one calls the old curry sauce rice and chips on their manor.

I'd say a good portion of folk in catering just do this king of thing out of boredom, If I was mistreated or abused by a customer however I would feel morally obliged to thicken the sauce or wotnot before serving their meal.
 
A guy I got to quite regularly usually gets it in by the kilo. He gets it laid on then gives the guy a chunk of money once a week. This means when his stuff's decent he has the same stuff for a while. He told be a few days ago there's a dry-up on the way. He said he's going to try and stock pile as much as he can to ride it out. Don't know how much truth there is in this.
 
trip2themoon said:
A guy I got to quite regularly usually gets it in by the kilo. He gets it laid on then gives the guy a chunk of money once a week. This means when his stuff's decent he has the same stuff for a while. He told be a few days ago there's a dry-up on the way. He said he's going to try and stock pile as much as he can to ride it out. Don't know how much truth there is in this.
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Hang on, do you mean gear, or spunk...
 
steewith2ees said:
I'd say a good portion of folk in catering just do this king of thing out of boredom, If I was mistreated or abused by a customer however I would feel morally obliged to thicken the sauce or wotnot before serving their meal.
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This is why I learned to tip properly.
 
Fuck the tip if your not going back, you have eaten by then. I'm not a rude person, just a tight one, so they will receive the job satisfaction of dealing with a grateful and pleasant customer while preparing and serving the meal and by the time they realise all I have left them is a table full of empty crox, I won't be placing anything else in my mouth that was provided by the establishment.

I would be wary of the contents of the After 8's by that point, straight in the bin like.

Anyway - I'm being really naughty going off topic, especially with regards to Limpit Chickens warnings this week, so back to the skag talk please, and we can continue any of this in the munchies thread.
 
I attended catering college and people who go into catering aren't in it for the fantastic pay or great working hours.They usually have some kind of food fetish.I was anorexic at the time,but had seen other trainees skulking their way out of the walk in fridges early or late in the day.
If you were truly concerned about what occurs to your food before it reaches your plate,you would never eat out,or takeaway.
Low lighting and free thought are the two most vital ingredients
 
Kkattastic-I hadn't meant to imply the use of vinegar. When I salt gear as the acetate, I make up an analogous solution to vinegar, yes, but by diluting some GAA down to a like concentration. If I did imply the use of vinegar was suggested
then mea culpa, my fault maybe for just assuming others would do the same. And lemon juice is particularly bad news, I forget what exactly but its liable to host some rather noxious pathogenic microorganism.

Bearlove-what? who?

And I really don't think theres the slightest room for doubt. The only question is WHICH super-strength opioid is present in the stuff. When someone with a tolerance like mine, a chronic pain patient, who likes a bit of H on the side at times with his dipropionylmorphine, morphine and oxy(codone) has one bag last 8 days (err I think, my math is shite), but put this way, I just scrounged the very last whiff of gear smoke from the pipes and the odd foil here and there too, this fucking morning. That proves in and of itself that it CANNOT solely be diamorphine as the active ingredient. I've had pure, totally unadulterated dipropionylmorphine, which is more potent than diamorphine on a per mg basis, stronger, longer lasting and utterly superior in every fucking way. Even THAT cannot compare to the stuff off the tartarus-beshatten STREET, that I picked up for a b/day toot. And as for the purity of that dipropionylmorphine with which I make the comparison, I can vouch for it with 100% certainty. And then some.

And in terms of street smack, every, and I mean every last single score, other than off this source, recently, cannot even hope to so much as beg for permission to lick the toilet bowl when prope-dope takes a constipated great turd, flushes and squirts bleach over the streaky skid marks. Not even close, not in a million fucking well years.

And reading that about restaurant steaks makes me really damned glad that I have to cook my own steaks, because no restaurant will have the spices for the spice blend I like to use on my steaks. Which I like cooked to the point of being conductive round the edges=D
 
No idea what mega potent opioid it could be, but I know there are at least 2 prominent UK DNM vendors punting butyr and furanyl fentanyl. One of them was (and still sort of is) a major player in UK heroin and sells bulk. Judging by the feedback there is clearly quite a lot in circulation, I'd wager a bet on it being one of the two.
 
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