Top Ten Super Bowl Ads 2008 – Commercials from Super Bowl 42
The best commercials from Super Bowl XLII.
View full post on Adored Celebrity
Tagged: From RSS
-
Gremlin
-
Gremlin
Top Ten Super Bowl Ads 2008 – Commercials from Super Bowl 42
The best commercials from Super Bowl XLII.-
agoel135
@komilatte isnt that the SNL dude who did the Roxbury skit?
-
beerbongin420
i dont care for justin, that was funny shit, that and pepsi low buget redo.. idk i still like that one.
-
komilatte
@agoel135 hell yah, funny how they tied that in at the end. and i remember, they showed shorter versions of that commercial afterwards.
-
killgore09
i love commerical #8
-
MrCticky1
at number 4 i thought that was her boob that popped out
-
zackam1306
the 5th one is hilarious….
-
zackam1306
im sorry but at the end of commerical 3 with the pepsi max as so funny…
STOP IT!!! lmfao -
InsanityType66
lol same here
-
Metalhead12389
I agree with number 1. Nothing better than watching gay justing get hit in the nuts with a mailbox, and in the head with a tv ,,/
-
mgarofano
I really belive UFO is a very deep ,ancient and serious subject . I really suggest to have a look to my videos where I show something very intresting about ancient knowledge . The first video is about Leoardo Da Vinci ” Leonardo the messenger of the ancient knowledge ” and the second is about Raffaello ” Raffaello trasporto del cristo morto “
-
mgarofano
Apart from real and fake videos ,I really belive UFO is a very deep ,ancient and serious subject . I really suggest to have a look to my videos where I show something very intresting about ancient knowledge . The first video is about Leoardo Da Vinci ” Leonardo the messenger of the ancient knowledge ” and the second is about Raffaello ” Raffaello trasporto del cristo morto “
-
Xendinthian
Giant mutated pigeons FTW!
1 and 3 were very good as well. The rest were meh.
-
Wheelofgames
COMMERCIAL #8 FTW
-
kuei1248
These commercials are lame.
-
mynameisonphire
Most of them are nowadays. I don’t get it. They used to be fucking hilarious every year, then right around the time Budweiser stopped with the Frog commercials was around when everyone stopped making funny commercials.
Remember the Bud Bowl?
-
kuei1248
Yeah, I remember the frogs. Who could forget? Those were memorable.
-
xXFL4WL3Ss
the first one is the best one the rest was alrite
-
Davizzle0158RSGuide
half of it is about beer (Bud light )
-
IHugShortPeople
My favorite Super Bowl commercial EVER is the Denny’s one from last year with nannerpuss
But I have to say my fave SB commercial for 2008 is probably the one with Richard Simmons. The one where her heart pops out is gross.
-
hootcity
Automatic Money Generator With blogs or Website, No Cost!, Join and Start Making Money h t t p : / / bit . ly / aCe4wf
-
METAL4LIFE55555
whats the song at 5:00
-
sploonz
Theres something really satisfying about see justin timberlake have his ass beat.
-
MrWaddlesgee3
what is love by haddaway
-
BasketMonkey23
5:51 HAHAHAHAHA
-
ACDCsuperfan91
the justin timberlake one, where’s the version where instead of him getting hit with a TV, he gets hit with jeff gordon’s pepsi car or somethin?
-
-
Gremlin
The Super Bowl starts at 6:30 pm EST, what time is half an hour from start EST? How long will last the first half?
The Super Bowl starts at 6:30pm EST, what time will half time start EST? How long will the first half last? I know it depends on runs versus passes etc but any guess? Thanks
View full post on Adored Celebrity
-
rebshel1956
two hours
-
magiver155
It goes for a total of 4 hours. With a half hour half time. First half is An hour and 45 min plus a half hour for half time plus an hour and 45 min second half that makes 3 halves carry the one . divided by 2 and then drop the 9 which means that the commercials are not included so that you get a toal of one thousand and sixty seven, minutes dived again by the hours are 60 X 4 And then an hour of post game!!!. which has the exponent no no wait that was the quadratic angle let me do this this way, I checked the TV Guide Its gonna be CLOSE!@!
-
-
Gremlin
How do I contact a celebrity from Bollywood to a social cause, right?
Our group is organizing a charity event for kids at our orphanage. I wanted to contact a bollywood celebrity for the event since I saw the kids are particularly interested in their fav actors/actresses. I’ve contacted a few people who I thought might help. But I would still like to know what’s the best way I can contact a bollywood celebrity.
View full post on Adored Celebrity
-
kollydogg
Hi. Firstly you should look up if they have a web page. If you fine this then check if there is a contact section with details about submitting a request to this celeb. You can also check to see who their management company would be. Try searching in yahoo for bolywood management companies. Often the celeb will have an agent and PA, this information can be found out by searching. Sorry I can’t be more specific. If you had their name I could have given you more information about how to contact them. Usually for charity events the celeb would waive their fee for b personal appearance. Hope this helps. Good luck.
-
-
Gremlin
Does Anyone Have A Recipe For Roasting A Whole Turkey From America’s Test Kitchen/cooks Illustrated?
I started subscribing to Cooks Illustrated magazine, but don’t have access to the America’s Test Kitchen website archive of recipes. The current issue of Cooks Illustrated has a recipe for roasting a turkey breast, but I don’t have their recipe for roasting a whole unstuffed turkey. Can anyone please post the recipe for roasting a whole turkey. I’ve never had a bad recipe from Cooks Illustrated and this will be my first Thanksgiving turkey. Thanks for your time and effort.
-
heartbro
cooking a turkey is easy ..just follow these directions and your Thanksgiving will be a success….
Roast Turkey:
1 16 to 18 pound turkey
1 tablespoon dried rosemary, crumbled
2 teaspoons ground sage
2 teaspoons dried thyme, crumbled
1 1/2 teaspoons salt
1 1/2 teaspoons pepper
kosher salt
salt pork (optional)
bacon (optional)
1 stick butter, melted
garlic powder
paprika
1 can broth, for basting
Choose a plump turkey. Clean and dry thoroughly inside and out. Remove giblets and turkey neck from inside of turkey and rub liberally with kosher salt. Brine turkey, if desired. (don’t bother) Combine rosemary, sage, thyme, salt and pepper in small bowl. Rub some in each cavity.
Pack body cavity loosely with the stuffing (see below) you will be using, or prepare stuffing separately (do not stuff turkey until the last minute before cooking). If turkey is being stuffed, truss or sew closed, or fasten with small lacing skewers and cotton string. Tuck in wings and fold tail in over the stuffing.
The skin over the breast of the turkey can be loosened and thin strips of lean salt pork may be placed just under the skin to keep the breast meat moist. The wings and thighs can also be wrapped with bacon strips, if desired. Brush the top of the turkey generously with melted butter, and sprinkle with garlic powder, salt and pepper, and paprika.
Roast turkey, uncovered, at 375°F, basting frequently with melted butter and turkey or chicken broth, or pan juices. After 1 hour, baste and sprinkle with seasonings again, then make a tent with aluminum foil and cover breast loosely. Reduce heat to 325°F and continue roasting for another hour, basting occasionally.
Uncover breast and continue roasting until an instant-read thermometer inserted in the thickest portion of the thigh registers 165°F (be careful not to allow the thermometer to hit a bone or the reading will be false). This will take about 90 to 110 minutes longer, depending upon the size of the turkey and the oven being used. (Convection oven cooking time should be reduced by 25% – see your oven manual).
While the turkey is roasting, prepare giblet gravy (see below).
When turkey is golden brown and done, allow it to sit for 20 minutes to rest before carving. Transfer turkey to a serving platter. Reserve the pan drippings for gravy. Don’t wait for the little plastic “pop-up” devices to pop, or it’s likely that the bird will be overdone and dry.
If you don’t own an instant read thermometer, test to see if turkey is cooked by inserting the tines of a large fork into the upper thigh. If juice is not pink, then turkey is done.
Carve turkey by removing drumstick, wings and thick by running a sharp carving knife through joints. Remove breast and slice diagonally across the grain. Serve with stuffing, gravy, and your favorite sides.
Giblet Gravy:
giblets
2-3 celery stalks
2-3 bay leaves
1 onion
3-4 garlic cloves
salt
pepper
Wondra or all purpose flour
turkey/chicken bouillon or soup base
1 cup mushrooms, sliced
5-7 sage leaves, minced
pan drippings
Simmer giblets (save liver for something other than gravy) with a few stalks of celery and several bay leaves, an onion and 3-4 cloves garlic in a medium saucepan. Season with salt and pepper, to taste and simmer, reducing volume until broth is flavorful. Thicken with Wondra or all purpose flour to desired thickness. Add Turkey or chicken bouillon or soup base, if desired, and 1 cup thinly sliced mushrooms. Stir in 5-7 leaves fresh sage, minced or 1/2 teaspoon rubbed sage. When turkey is done, add some of the pan drippings to this gravy, pouring off excess fat first.
If stuffing is to be baked outside of the turkey, place this in the oven during the last 45 minutes of roasting, alongside the turkey.
Stuffing:
1 lb. chicken gizzards, finely chopped
1 lb. pork sausage, crumbled
1 tablespoon olive oil
1 tablespoon butter
2-3 garlic cloves, minced
1 shallot
2 stalks celery, minced
1 cup mushrooms, sliced
1/2 teaspoon sage, chopped
1/2 teaspoon paprika
pinch of celery seed
2 1/2 cups Swanson Chicken Broth
1 stick butter
Pepperidge Farm Herb Cubed Stuffing cubes
1-2 eggs
3-4 tablespoons parsley, chopped
For a flavorful stuffing, saute finely chopped chicken gizzards and crumbled pork sausage in 1 tablespoon each olive oil and butter with 2-3 cloves minced garlic, 1 shallot, 2 stalks minced celery, 1 cup sliced fresh mushrooms, 1/2 teaspoon chopped fresh sage, 1/2 teaspoon paprika, and a pinch of celery seed. Add 2 1/2 cups Swanson Chicken broth and 1 stick butter. When butter melts, stir in 1 14 oz. package of Pepperidge Farm Herb Cubed Stuffing cubes. Mix well; remove from heat and quickly stir in 1-2 eggs, and 3-4 tablespoons chopped fresh parsley.
Pack stuffing into a buttered baking dish, cover with aluminum foil, removing foil to allow stuffing to brown during the last 20 minutes (the stuffing can be browned after the turkey is removed by increasing oven temperature to 425°F.)
Roasting Chart:http://www.cooks.com/rec/view/0,1739,135… -
Sm S
i think u can try out this website. they offer lots of recipes and cookbook. i’m sure u’ll find wad u want or if not, something similar as an alternative.http://sg.88db. com/sg/Services/Ad.listing/food_entertai…
-
Leslie D
Here we go–this is from way back in 1993 (issue #5!) This is a great recipe, but I will say that all that turning is unnecessary, in my opinion. It’s guaranteed to mess up your clothes and really isn’t worth the trouble…but you can decide that for yourself. Brining is definitely the way to go; the turkey stays really juicy and flavorful.
The Best Oven-Roasted Turkey with Giblet Pan Sauce
(Serves 10-12)
–1 turkey (12 to 14 pounds gross weight), rinsed thoroughly, giblets and tail removed
–2 pounds salt
–3 medium onions, chopped coarse
–1 1/2 medium carrots, chopped coarse
–1 1/2 celery stalks, chopped coarse
–6 thyme sprigs
–1 bay leaf
–1 tablespoon butter, melted, plus extra for basting
–3 tablespoons cornstarch
Place turkey in a pot large enough to hold it easily. Pour salt into neck and body cavities; pour salt all over turkey and rub into skin. Add cold water to cover, rubbing bird and stirring water until salt dissolves. Set turkey in refrigerator or other cool location for 4 to 6 hours. Remove turkey from salt water and rinse both cavities and skin under cool running water for several minutes until all traces of salt are gone.
Meanwhile, reserve liver and put giblets, neck and tail piece, 1/2 of the onions, celery, carrots, thyme sprigs, and the bay leaf in a large saucepan. Add 6 cups water and bring to a boil, skimming foam from surface as necessary. Simmer, uncovered, adding liver during last 5 minutes of cooking, for a total of about 1 hour. Strain broth (you should have about 4 1/2 cups); set neck, tail, and giblets aside. Cool to room temperature, and refrigerate until ready to use.
Heat oven to 400 degrees. Toss another 1/3 of onions, carrots, celery and thyme with 1 tablespoon butter and place in body cavity. Bring legs together and perform simple truss [here's what it says to do: Using the center of a 5-foot length of cooking twine, tie the legs together at the ankles. Run the twine around th thighs and under the wings on both sides of the bird, pulling tightly. Keeping the twine pulled snug, tie a firm knot around the excess flesh at the neck of the bird. Snip off excess twine.--These days a lot of turkeys come with a "hock lock" that holds the legs together, so this step may not be necessary.]
Scatter remaining vegetables and thyme over a shallow roasting pan; pour 1 cup reserved broth over vegetables. Put perforated cover on roasting pan; set a V-rack (preferably nonstick) adjusted to widest setting on top of cover. Brush entire breast side of turkey with butter, then place turkey, breast side down, on V-rack. Brush entire back side of turkey with butter.
Roast for 45 minutes. Remove pan from oven (close oven door); baste turkey with butter. With a wad of paper toweling in each hand, turn turkey, leg/thigh side up. If broth has totally evaporated, add an additional 1/2 cup stock to pan. Return turkey to pan and roast 15 minutes. Remove turkey from oven again, baste, and again use paper toweling to turn the other leg/thigh side up; roast until meat thermometer stuck in leg pit registers 165 degrees, about 30 to 45 minutes. Breast should register 160 to 165 as well. Transfer turkey to platter; let rest for 20 to 30 minutes.
Meanwhile, strain pan drippings into a large saucepan (discard solids) and skim fat. Return broiler pan to stove and place over 2 burners set to medium heat. Add 3 cups reserved broth to the broiler pan and, using a wooden spoon, stir to loosen browned bits. When pan juices start to simmer, strain into saucepan along with giblets; bring to boil. Mix cornstarch with 1/2 cup cold water and gradually stir into saucepan. Bring to boil; simmer until sauce thickens slightly. Carve turkey; serve with gravy.
-
agoel135 is discussing. 
Leslie D is discussing. 
mgarofano 8:33 am on February 6, 2010 Permalink |
I really belive UFO is a very deep ,ancient and serious subject . I really suggest to have a look to my videos where I show something very intresting about ancient knowledge . The first video is about Leoardo Da Vinci ” Leonardo the messenger of the ancient knowledge ” and the second is about Raffaello ” Raffaello trasporto del cristo morto “
Metalhead12389 8:14 am on February 6, 2010 Permalink |
I agree with number 1. Nothing better than watching gay justing get hit in the nuts with a mailbox, and in the head with a tv ,,/
InsanityType66 7:35 am on February 6, 2010 Permalink |
lol same here
zackam1306 7:11 am on February 6, 2010 Permalink |
im sorry but at the end of commerical 3 with the pepsi max as so funny…
STOP IT!!! lmfao
zackam1306 6:14 am on February 6, 2010 Permalink |
the 5th one is hilarious….
MrCticky1 5:40 am on February 6, 2010 Permalink |
at number 4 i thought that was her boob that popped out
killgore09 5:17 am on February 6, 2010 Permalink |
i love commerical #8
komilatte 4:33 am on February 6, 2010 Permalink |
@agoel135 hell yah, funny how they tied that in at the end. and i remember, they showed shorter versions of that commercial afterwards.
beerbongin420 4:15 am on February 6, 2010 Permalink |
i dont care for justin, that was funny shit, that and pepsi low buget redo.. idk i still like that one.
agoel135 3:27 am on February 6, 2010 Permalink |
@komilatte isnt that the SNL dude who did the Roxbury skit?