Archive for May, 2017
America is the land of opportunity – everyone knows that. Unfortunately, for a growing number of Americans, it is also the land of swindles, scams, cons and frauds. According to a recent Louis Harris Poll, 9 out of 10 Americans are hit by scammers each year. We are all susceptible to scams. This is the reason for publishing ScamNews, an informative, entertaining newsletter designed to show you how these fraudulent activities are perpetrated on the public. The material we have chosen to use comes from many sources, including the following:
. Real con artists, men and women, who reveal the secrets behind their plans to relieve you of your money and otherassets.
. Criminals in prison. We talk to people behind bars who tell of scams and fraud that led to their prison time. Some of their scams are old, some are as recent as the 6 o’clock news.
. Prosecutors, police, judges and attorneys.
We describe law citings from cases of scammers caught in the act. They give descriptions of the crimes, sentences received, and potential profit as well as potential loss to the victims. The final two sections will come from the readers. Business Scams will be from people who have been encouraged to swindle consumers as part of their job ‘duties’. While many of these practices are borderline legal, the majority are not. As one business owner put it bluntly, “Every dollar out of your pocket is a dollar in mine.” Reader Stories is as the name implies. Material is supplied by the average consumer and/or swindler. We encourage readers who have been victimized by scams and con- artists to write their own stories and submit them. While it probably won’t get you your money back, it may help save someone else from being conned. ScamNews is especially interested in getting stories from people who have committed cons. After all, that is where it begins.
We realize, of course, that not everyone who has pulled off a scam is a career shyster. Some do it out of financial need and it’s a one-time shot, others are inadvertently conned into helping a pro do his thing. These stories are written and edited for our readers’ protection. Names are never used except with the subject’s permission or in cases that have been resolved in the courts. Read the rest of this entry »
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Now that you read that disclaimer to save my ass, lets get right to it.
Now Choosing the best girls for your larder is a rather complicated matter. First you must decide what recipe the girl will be used for, then the choices can be narrowed. Then you must prepare the body based on the use to be made of the meat. Different recipes and different cooking methods determine the age, size, and preparation method.
I know most of you were told not to play with your food, but girlmeat is an exception to that rule. Before butchering, you should put her to good use. Sucking your cock is always great, but fucking her and then stuffing her cunt with your cum still inside her provides an interesting flavor addition to the stuffing mix.
Also a well used cunt will be more muscular and therefore more meaty.
The best girls are between 14 and 20 years of age, with proportionately developed bodies. They should be neither fat nor skinny, except in special cases.
Breast sizes should be moderate. Breasts that are too large or that have been lactating will have large milk duct glands and a fair amount of fatty tissue and will not be the best tasting.
Ideally breasts should be firm, with moderate sized nipples, and well rounded. Some people like puffy nipples if the girls is to be barbecued as these larger nipples can be sliced off early in the cooking process so that the girl can watch you eat her while she’s still alive. Although somewhat tough and fatty these nipples are tasty when eaten rare,
dripping with barbecue sauce.
The following recipes require the girls as indicated, although all girls can used for almost any recipe:
Recipe & Preferred Girl
Liver served rare or fried with onions Young – 14 to 16, not thin but not fat
Heart served rare or Young – 14 to 16, not thin but not fat sautéed in sauces about 5-10 lbs overweight maximum
Chopped Heart or Liver 18 -20 years old, athletic body
Read the rest of this entry »
by Bob Arson
This is a step-by-step guide on how to break down the human body from the full figure into serviceable choice cuts of meat. As in any field, there are a number of methods to the practice, and you may wish to view this as a set of suggestions rather than concrete rules.
You will notice that the carving of the larger or “commercial” cuts down into smaller specific or “retail” cuts will be only mentioned in passing, and not concentrated upon. Also, the use of human fat and viscera is generally avoided, and left only to the most experimental chef.
These choices, along with recipes and serving suggestions, are nearly infinite in variety, and we leave them to you. We’ve found these guidelines to be simple and functional, but recognize that there is always room for improvement and we welcome your suggestions.
Before getting to the main task, it must be mentioned that the complete rendering of the human carcass requires a fairly large amount of time, effort, and space. If the consumer does not wish to go through the ordeal of processing and storing the bulk of the entire animal, an easy alternative is as follows.
Simply saw through one or both legs at the points directly below the groin and a few inches above the knee. Once skinned, these portions may then be cut into round steaks of the carver’s preferred thickness, cut into fillets, deboned for a roast, etc. Meat for several meals is thus readily obtained without the need for gutting and the complexities of preparing the entire form.
The human being (also referred to throughout culinary history as “long pig” and “hairless goat” in the case of younger specimens) is not generally thought of as a staple food source.
Observing the anatomy and skeleton, one can see that the animal is neither built nor bred for its meat, and as such will not provide nearly as much flesh as a pig or cow (for example, an average 1000 pound steer breaks down to provide 432 pounds of saleable beef).
The large central pelvis and broad shoulder blades also interfere with achieving perfect cuts. There are advantages to this however, especially due to the fact that the typical specimen will weigh between 100-200 pounds, easily manipulated by one person with sufficient leverage. Read the rest of this entry »
NOTE FROM SITE OWNER AKA Illuminati Pirate: This is really powerful, words cannot explain how this has touched me. This man’s pain is unconceivable to me and I can only imagine how unbearable his life was. For this man to have been repeatedly sexually assaulted as a kid and into adulthood, it’s is really something that never leaves a person. This note is intense.
Bill Zeller’s Suicide Note
I have the urge to declare my sanity and justify my actions, but I assume I’ll never be able to convince anyone that this was the right decision. Maybe it’s true that anyone who does this is insane by definition, but I can at least explain my reasoning. I considered not writing any of this because of how personal it is, but I like tying up loose ends and don’t want people to wonder why I did this. Since I’ve never spoken to anyone about what happened to me, people would likely draw the wrong conclusions. Read the rest of this entry »
BNF/Takashi Kotegawa: Turned $13,000 into $250,000,000 in eight years ($208,000,000 in some reports).
Read the rest of this entry »
1. Offer protection money to the weak people in your neighborhood/school.Its easy,and fun. If they get into a jam,or are just tired of gettin their ass kicked everyday,lend them a “helping” hand.Ask for at least $20 for protection each week and if you arnt a good fighter or just dont wanna waste your strength,pay the dude who kicks his ass $5 to leave him alone so you get $15 for doing nothing!I dont do this cuz i love to fight and i get more money. Keep giving out protection and keep rakeing in cash.
2. Blackmail..ahhh a classic.A pretty good way to earn cash.Bug their house(put these under beds,tables,desks,etc.),hack into their computer,etc.Or just threaten to kick their best freinds ass if they dont tell you some real embarrasing things about our little victim.Then ask for a decent amount of cash that they can actually get and threaten to tell everyone about their little secrets if they tell anyone about the shit you did.Use your imagination to figure out ways to find shit out about your victim. Read the rest of this entry »
How The Bank Fraud Scam Works
This file will not deal with conventional “check-bouncing.” There are a number of files available on this subject, and it’s really all been said before. Before we get into the heart of this scam, however, I would like to clear up one area that seems to have been neglected or erroneously addressed in other checking g-philes.
Most stores now employ some form of check-verification system; these often go by the name “Telecheck” or something similar. Stores employing this system will almost never hassle you for a credit card. The device itself looks very similar to a credit card verifier (small plastic box with a keypad); these however, lack the swipe-slot (obviously). The cashier will enter your SS# along with the check data and, if appropriate, Telecheck will issue a verification code. Now here is the important part – TELECHECK HAS NO IDEA HOW MUCH MONEY IS IN THE ACCOUNT, OR EVEN IF THE ACCOUNT IS CURRENTLY ACTIVE.
What they do know is if you’ve passed a bad check on them in the past. From the time you pass your first bad check, you have between three and four weeks before they get the bad check back and get your name and info. into their computer. So, you want to do what you’re going to do and do it fast.
It should be noted that the above info is not relative to the scam described below.
Now, on with the file- Read the rest of this entry »