here is the real video

[jackchit]

Have a look at this video,
easier to add the plane or take it away??
http://www.youtube.com/watch?v=qcuOapEyp1o
Is this the real video and a plane was added? or has somone taken the plane out?

[Thermate]

From the maker of the video: "The original version of this video, shows a plane, or what kinda looks like a plane,
except for the fact, that the wing gets bigger and smaller, from frame to frame.
(Not to mention, lack of color, and a few other oddities)"

http://911review.org/fake/

Nice try tho!

[Fallious]

[jackchit]

[Fallious]

[THETRUTHWILLSETU3]

So how many different original films and photographs of the impacts are there?

[Fallious]

[THETRUTHWILLSETU3]

[flamesong]

As much of this is based on theoretical or even hypothetical technology, I'd love to be a fly on the forum wall should all the rational folk walk away quietly one night and leave the minority of you to pontificate on science fiction answers to imaginary questions.

I guess there is a bit of Roman in me who would love to watch you turn on each other and stubbornly out bullshìt each other until even Gene Roddenberry (RIP) wouldn't wipe his backside with the winning script.

[Fallious]

[THETRUTHWILLSETU3]

[Fallious]

pwnd

You could have at least tried rambling incoherently or throwing another random question at me.

... oh wait.. the price of fish?

[THETRUTHWILLSETU3]

Caramelized Cabbage with Farfalle


serves 4 to 6
as an appetizer
3 tablespoons butter
3 tablespoons oil
I large sweet onion, thinly sliced
2 cloves garlic, minced
1 head Savoy or green cabbage, cored and shredded
2 tablespoons sugar
1 teaspoon freshly ground black pepper
2 tablespoons poppy seed
1/4 pound farfalle noodles, freshly cooked and drained In a large skillet,


Heat the butter and oil. Cook the onion until very soft, about 10 minutes. Add the garlic and cabbage and cook until limp, about 5 minutes. Stir in the sugar and continue cooking until the cabbage turns golden-brown, about 20 minutes. Stir in the pepper and poppy seed and toss with the farfalle. Kohlrabi-Mushroom Soup serves 4 3 tablespoons oil 1 medium onion, chopped 1 clove garlic, minced 1/4 pound mushrooms, sliced 2 medium tomatoes, seeded and coarsely chopped 4 cups chicken stock 4 small kohlrabi, peeled and sliced salt and pepper 2 teaspoons fresh dill In a medium saucepan, heat the oil. Cook the onion, garlic, and mushroom over medium-high heat until the mushroom begins to color. Stir in the tomato and cook for another 3 minutes. Add the stock, bring to a boil, and add the kohlrabi. Lower the heat and simmer for 15 minutes. Season with salt and pepper and stir in the dill.

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Napa Cabbage and Carrot Slaw with Toasted Sesame Seeds

serves 6

3 carrots, shredded
1 small head Napa cabbage, shredded
1 bunch green soring onions, thinly sliced
1/4 cup coarsely chopped fresh cilantro leaves
2 tablespoons fresh lemon juice
1 tablespoon white-wine vinegar
1 teaspoon sugar 1 tablespoon sesame oil
1/2 teaspoon Tabasco
1/3 cup vegetable oil
1/4 cup toasted sesame seed In a large bowl,
Combine the carrot, cabbage, onion, and cilantro. Combine the remaining ingredients, except the sesame seed, until blended and toss with the cabbage mixture. Sprinkle with sesame seed.

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Marinated Kohlrabi and Carrots

serves 6 to 8

6 small kohlrabi, peeled and cut into matchsticks
3 medium carrots, peeled and cut into matchsticks
1/2 Cup olive oil
2 tablespoons fresh lemon juice
2 tablespoons sherry vinegar
1 teaspoon sugar
1 tablespoon capers, rinsed and drained
1/2 teaspoon dried thyme
Salt and pepper
Cook the kohlrabi and carrot in boiling water for 2 minutes. Drain well and place in a jar or bowl. Whisk together the remaining ingredients. Pour over the vegetables and cover. Refrigerate for 48 hours, stirring the vegetables occasionally. Drain some of the marinade before serving. Serve as part of an antipasto platter or as a salad.

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Caraway Cabbage with Potatoes and Sausage

serves 6

4 tablespoons (1/2 stick) butter or oil
1 medium onion, thinly sliced
I medium head Savoy or green cabbage,
coarsely shredded 4 medium red potatoes, scrubbed and sliced
2 tablespoons caraway seed
1/2 cup beef or chicken stock
2 tablespoons red-wine vinegar
1 pound Polish sausage, sliced
2 tablespoons hot-sweet mustard
Salt and pepper
In a large skillet, heat the butter. Add theonion and cabbage and cook until wilted. Add the potato, caraway, stock, and vinegar. Bring to a boil; cover, reduce heat, and simmer for 12 minutes. Add the sausage and cook, uncovered, for another 6 minutes. Stir in the mustard and season with salt and pepper.

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Red Cabbage, Green Apples, and Crisp Bacon


serves 6 to 8 1/2 pound bacon strips, halved
1 large head red cabbage, cored and shredded
2 large green apples, cored and sliced
1 large onion, chopped
2 tablespoons honey
2 tablespoons fresh lemon juice
1/2 cup red wine Salt and pepper


Cook the bacon strips until crisp. Remove and reserve. Remove all but 4 tablespoons of the bacon fat from the pan and add the cabbage. Cook over medium heat for about 10 minutes. Stir in the remaining ingredients and simmer, covered, for about 1 hour. Season to taste with salt and pepper. Just before serving, sprinkle with the reserved bacon.

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Recipe 1
Ingredients 20 lb white cabbage 1 1/2 oz salt juniper berries (if desired) caraway (if desired) for Equipment Kuhltopf: This is a earthenware jar with a unleaded glaze with a groove for the lid. The gutter is filled with water to seal the lid hermetically. If you don't have a Kuhltopf, you can use a regular pot or a preserving glass. Cabbageslicer: to slice the cabbage. For small amounts of cabbage you can use a regular slicer or a large, sharp knife. Preparation Discard outer leaves and cut the cabbage in quarters. Remove inner stalk and slice cabbage very finely. Layer the shredded cabbage into the jar, press down and sprinkle with salt, juniper berries and caraway seeds. Continue layering and after the third layer press down firmly so that the extruding juices cover the cabbage. You should have at least eight layers. Cover the cabbage with a clean cloth and a closely fitting wooden board. Place a heavy object or stone on top to weigh it down. Close the jar with the lid and and store it at room temperature for 10 days, then in a cool place. If you are not using a Kuhltopf, a white fuzz might form on the top layer due to incorrect fermentation. This is inedible and needs to be removed before using the Sauerkraut.
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Recipe 2
You will need:
a very large crock, glass or enamel container
Minimum of 2 heads of cabbage
Kosher salt
Heavy duty food-grade plastic bags or 2 gal freezer bags
Wooden spoon
Some tips here to prevent problems with your sauerkraut:
Never use aluminum utensils!
Absolute cleanliness is necessary for a healthy brew!
We have a very old 5 gallon crock that we use to make sauerkraut.
But you can use a glass or enamel coated container.
Clean and scald the container well!
(we use the dishwasher, but if you wish you can simply scald by pouring boiling water into the container and swishing around for no less than 30 seconds)
To prepare the cabbage, remove and discard the outer leaves. Wash and drain and then cut the cabbages into halves or quarters while removing the core in the process.
Step 1)
Shred Cabbage -
We use a food processor for speed and ease. If you shred by hand, make sure the shreds are no thicker than a 10p or 2p!
Step 2)
Mix,
with wooden spoon or very clean hands, 5 pounds of shredded cabbage with 4 tablespoons of Kosher salt (pickling salt will do but changes the flavor a bit - do not use table salt) and toss and mix thoroughly until kosher salt dissolves!
(You can make as much as you wish as long as you use the ratio of 5 lbs. cabbage to 4 Tbs. salt.)
NOTE:
If you plan on refrigerating and not canning use 3 tbs of salt not 4!
Step 3)
When juice starts to form on cabbage from tossing -
Pack the cabbage firmly and evenly into a clean crock, glass or enamel container.
Press firmly to encourage juice formation.
Fill the utensil no closer than 5 inches from the top.
Step 4)
Make sure juice covers the cabbage completely! (This does not always happen unless the cabbage is fresh from the field)
I prepare additional brine by putting 1 1/2 Tablespoons of kosher salt into 1 litre of boiling water. Dissolve salt and cool brine to room temperature before adding to the pot of cabbage.
Step 5)
Once cabbage is immersed in brine water, place a large food grade, plastic bag filled with brine water and lay on top if cabbage... (I use 2 large bags, one inside the other - sometimes a 2 gal freezer bag - with a couple of quarts of cooled brine water inside - this if the bag breaks it will not water down the cabbage into a tasteless mess) The cabbage must be well sealed all around with the bag, so no air can get in and contaminate the sauerkraut with unwanted yeasts or molds!
Step 6)
Now cover the container with plastic wrap, then a heavy towel or cloth and tie securely into place. Do not remove this until fermenting is complete!
Step 7)
Put in an area where the temperature will not be above 75 degrees. Fermentation will begin within a day, depending upon the room temperature.
Step
If room temperature is 75 degrees allow 3 weeks for fermentation.
If temperature is 70 degrees allow 4 weeks. If temperature is 65 degrees allow 5 weeks. If temperature is 60 degrees allow 6 weeks.
NOTE:
If temperature is above 75 or 76 degrees, the sauerkraut may not ferment and could spoil!
Step 9)
Once fermented taste to see if your required tartness exists. Tartness will weaken as you process in canning so make sure it is a wee bit more tart than you like! Can be eaten immediately if you desire! (I sometimes mix in 1/2 teaspoon caraway seed into 4 cups, enough for a couple of pints or 1 quart. This makes a tasty variation.)
NOTE:
if you refrigerate only rinse and toss with cold water to attain the tartness desired!

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Recipe 3
Old Country Home Made Sauerkraut
3 to 4 days before you intend to use it, clean off the top leaves of a healthy cabbage.
Do not leave any bruised leaves.
Save 1 leaf without slicing, in whole.
Slice it thin and press it down into a preferably clay pot.
You can made it in large Glass jars as well as Ceramics.
Boil water until it comes to a very good rolling boil, then add 1 Tablespoon of Salt per Quart of water.
Let it cool until luke warm.
Cover the cabbage up to 3/4 way. Not all the way, with the salt brine.
Cover the cabbage with 1 leaf of lettuce you have saved.
Place a slice of Sourdough bread on the cabbage leaf.
This will start it to ferment. No chemicals needed.
Place a plate upside down over the cabbage.
The plate should just fit and almost cover the opening.
If it has a half inch or so gap around in the inside, it's no big deal.
The idea is to put a weight on it to press the cabbage under the water and keep it there.
For weight, I've used a brick, wrapped in aluminum foil, then placed in a plastic bag as well.
You need to avoid contamination.
Make sure you use an item heavy enough to press the cabbage down well and keep it under.
Keep it in a warm place for 3 to 4 days.
On top of the refrigerator, where the warm air comes out,
or any other place where it doesn't get cold and fermentation can take place.
After you have waited the 3 to 4 days and you feel it is ready (by tasting, and smell), you want to refrigerate the cabbage for a day or half a day at least.

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Recipe 4
Chop a head of white cabbage into medium sized pieces.
Choose a medium sized earthenware or glass bowl and line with a layer of cabbage about 2 cms deep.
Sprinkle some juniper berries, coriander seeds and mustard or other seasonings to taste and a small pinch of herbal salt on top
(use no more than 5g salt per 1 kg cabbage - the less the better as too much salt will affect fermentation).
Place another layer of cabbage about 1 cm deep and sprinkle seasonings again sparingly on top.
Repeat this process until the dish is full or the cabbage is all used up. If wished a layer or two of onion can be placed in between the cabbage layers.
To speed up fermentation diluted whey concentrate or yoghurt ferment can be added to the cabbage.
Press the layers down firmly with the hands and cover with a plate that fits just inside the bowl. Put a heavy stone, or other weight, on top to maintain pressure on the layers. Stand in a warm room (not less than 20 degrees centigrade or 68F ) and allow to ferment for 2-3 weeks. Once ready keep in a cool place and eat a little at the start of each meal.

[Fallious]

... And thats why no planes hit the twin towers on 9/11!

[flamesong]

Fallious, I think if you now say, 'Mornington Crescent', you have won.

[THETRUTHWILLSETU3]

Testicular self-examination
Cancers which are found early are the most easily treated.

The best way to check for testicular cancer is to examine yourself once a month. A good time to do this is after a warm bath or shower, when the scrotal skin is relaxed.

Hold your scrotum in the palms of your hands, so that you can use the fingers and thumb on both hands to examine your testicles.

Note the size and weight of the testicles. It is common to have one testicle slightly larger, or which hangs lower than the other, but any noticeable increase in size or weight many mean something is wrong.

Gently feel each testicle individually. You should feel a soft tube at the top and back of the testicle. This is the epididymis which carries and stores sperm. It may feel slightly tender. Don't confuse it with an abnormal lump.

You should be able to feel the firm, smooth tube of the spermatic cord which runs up from the epididymis.

Feel the testicle itself. It should be smooth with no lumps or swellings. It is unusual to develop cancer in both testicles at the same time, so if you are wondering whether a testicle is feeling normal or not you can compare it with the other.

Remember - if you do find a swelling in your testicle, make an appointment and have it checked by your doctor as soon as possible.

[Fallious]

Yep. Think it's time to save him by invoking: Mornington Crescent!

[Andrew Johnson]

This doesn't seem 9/11 related and I bet someone will accuse of ...

wait for it.....

talking *ollocks....

[HERA]

[THETRUTHWILLSETU3]

I agree with your cancer comments

I was just handing out a couple of insults in a polite way.

[flamesong]

Mornington Crescent! Olé

Once slain a creature may exhibit lifelike symptoms for some time:

http://en.wikipedia.org/wiki/Mike_the_Headless_Chicken

Though this unfortunate creature appears to be regurgitating the same verbal nonsense it was spewing before it was pwnd!

[THETRUTHWILLSETU3]

[flamesong]

Yes, I quoted wikipedia on the subject of Mike the Headless Chicken which famously lived for 18 months after it was decapitated! FFS!

The way you quote me is like you are saying with a seven year old's voice, 'you said fart!'

So, if wikipedia ever change their stance on bin Laden's involvement, will you believe them about Mike the Headless Chicken?

I can't read your last post without píssing myself laughing at your expense!

[THETRUTHWILLSETU3]

Pea Soup


2 C split peas
5 C chicken stock
5 C water
1/2 C chopped celery
1/4 C chopped carrots
1/4 C chopped onions
1 large ham hock
1 clove garlic
2 bay leaves
1 T Pickapeppa or Worcestershire sauce
1 t Crystal or Tabasco sauce
salt and freshly ground white pepper to taste
fresh chopped parsley as a garnish

Wash, soak and drain the peas. Heat the stock and water in a large saucepan, then add the peas and ham hock, bring to a gentle boil, and cook for one or two hours. Remove the hock, cut the ham off the bone, chop the meat into bite-size pieces and set it aside, returning the bone to the pot. Add all remaining ingredients except salt, pepper and parsley; then cook for an additional hour.

Discard the bone. Puree the soup to the desired consistency (not too smooth!) in a food mill or processor. Return the soup to the pot, add the ham pieces, correct the seasonings, reheat slightly, sprinkle with parsley, and serve with croutons or crusty bread on the side.

[Bowery Boy]

[quote="THETRUTHWILLSETU3"]Pea Soup


2 C split peas
5 C chicken stock
5 C water
1/2 C chopped celery
1/4 C chopped carrots
1/4 C chopped onions
1 large ham hock
1 clove garlic
2 bay leaves
1 T Pickapeppa or Worcestershire sauce
1 t Crystal or Tabasco sauce
salt and freshly ground white pepper to taste
fresh chopped parsley as a garnish

Wash, soak and drain the peas. Heat the stock and water in a large saucepan, then add the peas and ham hock, bring to a gentle boil, and cook for one or two hours. Remove the hock, cut the ham off the bone, chop the meat into bite-size pieces and set it aside, returning the bone to the pot. Add all remaining ingredients except salt, pepper and parsley; then cook for an additional hour.

Discard the bone. Puree the soup to the desired consistency (not too smooth!) in a food mill or processor. Return the soup to the pot, add the ham pieces, correct the seasonings, reheat slightly, sprinkle with parsley, and serve with croutons or crusty bread on the side.[/quote]

Alright, apart from the non-vegan ingredients ; unacceptable for ethical, environmental, health etc., etc., reasons

[johnnyhotshots]

Cooking instructions? What the hell happened to the 9/11 conspiracy? Are you all bored with it or something? Get back on track before you are all put on the trains to the death camps

[911review]

Jeez, i went to all that work, and you guys are talking about recipies ?

I created this "VIDEO" to prove how easy it was to create a fake video.
AND how easy it was to trick people.
now, if it would have been in reverse, and i would have inserted a plane, where none existed before, i would have fooled a LOT more people !!!

And guess what.
i can tell you it is much HARDER to erase a plane, than it is to add one !!!

The original this came from
(some call the Cheney video)
is altered, or so it appears to me.
it appears altered, VERY MUCH so to me !

look at the wing....
http://911review.org/brad.com/fake_video/FAKE.html
get your handy researchers calipers out
(or a ruler) and measure the wings.
http://911review.org/brad.com/fake_video/cheney_wing.jpg
look at the grey color of the plane and background.
this was ALTERED !
(the first release)

Let me ask you...
How many people look at these videos and just accept for FACT that they are real ?
just about everyone.
Question #2
How many of you have verified WHO took these videos ?
How many of you have bothered to look at ANY webpage
citing sources of where they came from ???
Did you know that many of them were submitted ANON
to the news media shortly AFTER 9-11 ???

is it real, or is it memorex ?

It took me about 3-4 hours all together to RE-create this video.
and i am NOT an expert in photoshop, and certianly do not make my living doing this stuff.
someone with a bit of training could do much better i am sure !

IF (ok, big "if", but bare with me)
IF, the PERPS wanted to confuse people, then how better than to alter a few videos ?
especially, ones that came out AFTER 9-11 ???
especially when they saw conspiracy theorists running around picking apart videos, and looking at all kind of stuff.
Maybe it was flight 175, and flight 11 that hit the towers,
and they just want us to run in a different direction ?
Maybe the BIG hole i the story is the hijackers, so they want us to look at videos with flashes and PODS ?

All i know for sure, is that Osama wasnt the ONLY source for the attacks.
Sure, he may have planned part of it, but very possibly, aspects of the US (or israeli) Gov "helped it along".
more than likely, big companies, with political ties.

this might provide a clue to who dunnit...
http://911review.org/Sept11Wiki/Hauer,Jerome.shtml

The Hijackers were PATSIES
http://911review.org/Wiki/HijackersPatsies.shtml
http://911review.org/Alex/Oswalds_hijacker_9-11.html
http://911review.org/Wiki/TruthLiesPatsies.shtml

trained at US military bases
http://911review.org/Sept11Wiki/Hijackers-UsAirBaseConnections.shtml
http://911review.org/Sept11Wiki/TrackingAllHijackers.shtml

The Anthrax attacks were planned BEFORE 9/11
and the anthrax came from military bases.
http://911review.org/Alex/PROJECT_ANTHRAX_1_.html
http://911review.org/Wiki/AnthraxAttacks.shtml

read the truth !!!
http://www.911review.org/Wiki/TruthLiesLegend.shtml


The "PERPS" were smart.
lets not forget that. they have more disinfo, than we have info.

think outside the box

[/img]

[911review]

comments have been made about how HARD it is to insert a plane.
first, they may not have inserted it all-together.
it may have been altered frame by frame
(easier than what i did)

second.
here is a high Qual video to watch...
dont read anything , just watch...
http://www.youtube.com/watch?v=H7XVU7ExYN4
now, is that REAL ?
YES, NO ?

NO, its not !

1 SMALL point here too....

Scott Myers just "happen" to film one video,
he works in computer graphics for NIST !!!

----------

Now, i dont beleive 100% of everything here, but we should have an open mind, and at least READ IT....
http://www.911closeup.com/nico/CGI/CGI_aprilfools.html
http://www.911closeup.com/nico/911chron_timeline_nico.html

now, i stopped doing video research becuase i think that there are so many videos that are altered, it doesnt make sense.
Why spend time working on something that was FAKED to begin with ?


incidentally, the "CHENEY" video was linked to Karl Schwarz.
The ( "CHENEY" ) video came out right before Karl made this page...
http://karlschwarz.com/candidate.html

here is my response to Karl, and my first stills of the video...
http://911index.0catch.com/video-flight175.html
(i never publized this URL, except on a rebut of Karl here)
http://portland.indymedia.org/en/2005/05/316680.shtml
Karl Schwarz is a disinfo agent, or maybe MORE ?

Karl actuallys said....
(paraphrasing)
the seats (planes) found at the pentagon more closely resemble seats from an A3 skywarrior, than from a 757.
There wernt many seats, only several of them.
(yes, he said that in an interview on RBN live)

Now, i have NEVER seen a photo of any seats at the pentagon, nor have i even read a report stating such.

ABSOLUTE DISINFO !
(or worse !)

Cheers,
Brad M