c2thedub14's channel

whos semi retarded? you are! whos a cute half retard? who? JUSTIN BIEBER.

@808Kameleon well im not going for high fps but just a higher ROF, not crazy though. im shooting an M115 spring, and wanted more durable gears. do you think the helicals will give me any issue running at around 30rps?

my fiancee says no all the time, but when she says Tuberculosis i have to stop. its our safe word. we're into shit like that. but anyways, im pretty sure thats the ONLY time where "NO" doesnt mean "NO", cause tuberculosis means no.

MAC Knives, all of them, are sharpened 50/50, its only companies like Misnon, Nenox, Tamahagane, and Suisin that do blades like a 60/40 or 70/30 like you said. and just so you know, any high quality Yanagi or sashimi style knife will come dull. they do it on purpose because the edge is so fine th...

you guys should make some serious kitchen shoes. i know alot of guys that hate crocs, but cant find anything better. like oil resistant, slip resistant, waterprrof, comfortable, and insulated (should you spill smoking hot grease, ive seen it melt crocs before). and of course, comforts also nice.

i kinda wish the video was more serious. not so... fun, something deeper, ya know?

you can also get a large bowl and a slightly smaller one, load th large one up with garlic, put the smaller one over to make a dome, and shake REALLY hard for a couple minutes, and the skin comes off and no damage. i had our little mexican dishwasher swindle me out of $30 with that trick.

you do realize they make flattening stones/diamond lapping plates/fusking sandpaper taped to a fuckin table to flatten water stones, right? i've had the SAME STONES (two Nortons, 220/1000 and 4k/8k) for TEN YEARS, and they still have alot of meat on them. and i sharpen my knives once every couple...

thats not fast, at all.

you're such a fuckin queer. oh my god, kids are making fun of me! teacher, teacher! its called life. suck it up, you whiny little bitches.

@LockNReload and thank god you did. i wanna get one, but every video out there is for an AR. one said "lets try it on another rifle" and you know what they puled out? ANOTHER AR. again, thank you!

@MondoAirsoft try heavier, more like .3's minimum. that high an fps, heavier bb's will actually go farther, less wind friction+more mass

@mrsporty03 ..id say .36's

really? its gordon fucking ramsay. Tracy had to expect this, if not shes fuckin daft. and i dont know about you, but id be fuckin HONORED to have Gordon call me an ugly old pig, especially since it was obvious he was just having a bit of fun.

@mario1286 or you could just get a black sweatshirt (most people have them already), said woodland pants, a pair of boots for MAYBE $30, then go to a surplus store and get a full vietnam belt rig (2 big mag pouches, canteen, belt, suspenders, and a big ass butt pack) for $25. beats the hell out o...

im pretty sure we all learned this from call of duty, dude. but, a darenger? think more creative, bro.

1: AK

2:spring shotty

3: Nerf sword, bitches

4:nerf hatchet.

5:easter egg grenades.

see? creative!

@NovaScotiaNewfie quality? well, its determined by edge retention, flexibility, and hardness. the longer it holds its edge, the better. whether it has the proper flex for its designated job, and the harder the steel the steeper you can grind the angle. this is from a kitchen stand point, though.

@PalcoSports0 its not patented, or original. first company to use it was firefly, a custom parts company, and had two points of contact on the hop up bucking to keep the BB on track. this was YEARS ago. then, more notably, KWA put the same design into their 2GX bucking, and sold that as an upgrad...

is that the stock 8.4 battery?

what battery are you using? the stock 8.4V? if not, any idea what the ROF is with a 9.6V? mainly concerned with trigger response.

@TEADRINKA ma boo lang tea bo chi!

you have two halves of one rack. one rack has 8 ribs. feeds 4. unless you're engorging youre customers, or garnishing the plate with the money from youre wallet. this stuffs expensive.

@kikitoStamatis most of the time, i.e. not caring maens not wanting to learn, but when it comes to trivial little things such as steeling a knife its hardly worth getting this upset about. and no, its not unsafe with the right technique. i dont see how i have a bad attitude. its people like you ...

back when they had me on breakfast at work, i was taught a different way of making over easy/medium eggs. first thing they told me, and i quote "quit f**kin with 'em!" a 6" non stick round, high heat, clarified butter, s&wp, flip when there whites half done, turn off heat for 30 seconds, flip aga...

it'd make more sense to work in the creme fraiche while it was cooking, make the eggs fluffier/creamier. in busy kitchens, it gives scrambled eggs more leniancy as far as cooking goes, and still enhancing the richness. but thats just my two cents.

@justyoustupid ...why? they do the same thing as a water stone, just with a different lubricant. if they've been popular for centuries, theres probably a reason.

@ProSharpKnives ive always sharpened (ceramic steel, dont even start) towards myself. ive never cut myself doing it. so take your duh and shove it. there are different techniques to everything, dont be ignorant.

excuse me mayday parade, but youre band seems to be missing someone very important...

@Maksimillians uhm, if i remember correctly he burnt that cigarette and inhaled its smoke... some way to treat your friend...

@molnez im still a believer in honing steels not sharpening steels (exept for ceramic and diamond steels, of course), but there is one instance that always pops up. my chef back in high school actually sharpened a MAC boning knife on a Mercer honing steel. burr and all. he sharpened it. just sayin.

i have to say... this kinda gave me a boner...

okay, so ive actually used this on a menu a few times. pork belly croutons. you take pork belly that been smoked (essentially bacon, uncut, just the whole cured belly) cube it, and put it in a deep fryer. it gets nice and crispy, and its bacon. deep fried bacon.

this could quite possibly be the greatest display of culinary art ive ever seen. screw cake boss, we have beef boss.

@PCCkitchen an apprenticeship takes place of college usually, and can be anywhere from 2-4 years. im still in high school, but have been working at Wentworth by the Sea for a year and a half. ive been looking into places like the Balsams, the Broadmoore, the Greenbrier, etc., as they're tied into...

and a balanced knife means its balanced where you're going to grip it. so by definition, that knife is REALLY back heavy. it should be balance about a quarter inch up the blade.

@eeploo there are better videos on youtube to learn from. the "college chef" guy did a better vid (as far as technique is concerned). this ones still alright, though.

@xxboristhespyderxx no. no. no. first off, a Wusthof isnt holding an edge, period, let alone a modified, steeper edge. i tried it, held it for two cuts with a 20 degree bevel. you could feel the blade bend over itself. and it all depends on the steel of the knife. if Shuns are really garbage, why...