Big Build Your Own Mafia - Game Over! 43 Winners: Vanillas, DTC, Ditto!

LightWolf

lightwoof
is a Forum Moderator Alumnus
Enough of these terrible plays, I shall lead this sorry excuse of a imbalanced village, fuck the village leader system!(it's not like I like being one, b-b-baka).

Yeti has generously gifted me with a great role for leading, which is no surprise, I have her eating from my palm(please don't hit me baby, I will do anything when I come visit if you just let me have this one thing, I'm so pathetic waaah waaah). So I ask you all to claim to me, non claimers will make up the lynch, so I suggest claiming. First and foremost I want my role to claim to me, you know who you are and I'm sure you want to kiss my feet for the greatness I have provided you, it is only a fraction of my amazingness but it will do.

With my role I lead this Neighbourhood!

Now excuse me while I go play league when I'm supposed to be online if people wanna ask me question regarding games including my own, feel free to message me there, it's far easier to ignore it that way. Yeti come watch me play so my existence can be validated.
 
You know what people. I think people claiming leader is total nonsense. Maybe all the want to do is try and get in your pants

Claim to me if you don't wish to fight, and let's trao the Mafia under the light
 
Gifted you with leadership? Lies, falsehoods and deception! Even if ye are not mafia, even if ye are good and innocent. You are the false Sheppard here to lead the rabbits astray from the truth! The true lord speaks and he's here with a crunch. Any and all who proclaim their leadership without speaking and worshiping it's magnificence will only fall pray to a poor, blind life.
 

Yeti

dark saturday
is a Community Contributor Alumnus
Side Competition One has a winner!

Two people have not posted either at all or following their PR so they have been excluded from needing to be guessed.

The winner has guessed to the same degree of accuracy as I have given 'yes'es to anyone else the rest of the game.

Congratulations to UncleSam for winning Side Competition One!

As such you now no longer MUST post daily. However if you would like to, it certainly adds some fun to the game! You must still follow your PR in all posts you make in the game including lynch votes.
 

RODAN

Banned deucer.
GUY FIERI, have you eaten at your new restaurant in Times Square? Have you pulled up one of the 500 seats at Guy’s American Kitchen & Bar and ordered a meal? Did you eat the food? Did it live up to your expectations?

Did panic grip your soul as you stared into the whirling hypno wheel of the menu, where adjectives and nouns spin in a crazy vortex? When you saw the burger described as “Guy’s Pat LaFrieda custom blend, all-natural Creekstone Farm Black Angus beef patty, LTOP (lettuce, tomato, onion + pickle), SMC (super-melty-cheese) and a slathering of Donkey Sauce on garlic-buttered brioche,” did your mind touch the void for a minute?

Did you notice that the menu was an unreliable predictor of what actually came to the table? Were the “bourbon butter crunch chips” missing from your Almond Joy cocktail, too? Was your deep-fried “boulder” of ice cream the size of a standard scoop?

What exactly about a small salad with four or five miniature croutons makes Guy’s Famous Big Bite Caesar (a) big (b) famous or (c) Guy’s, in any meaningful sense?

Were you struck by how very far from awesome the Awesome Pretzel Chicken Tenders are? If you hadn’t come up with the recipe yourself, would you ever guess that the shiny tissue of breading that exudes grease onto the plate contains either pretzels or smoked almonds? Did you discern any buttermilk or brine in the white meat, or did you think it tasted like chewy air?

Why is one of the few things on your menu that can be eaten without fear or regret — a lunch-only sandwich of chopped soy-glazed pork with coleslaw and cucumbers — called a Roasted Pork Bahn Mi, when it resembles that item about as much as you resemble Emily Dickinson?

When you have a second, Mr. Fieri, would you see what happened to the black bean and roasted squash soup we ordered?

Hey, did you try that blue drink, the one that glows like nuclear waste? The watermelon margarita? Any idea why it tastes like some combination of radiator fluid and formaldehyde?

At your five Johnny Garlic’s restaurants in California, if servers arrive with main courses and find that the appetizers haven’t been cleared yet, do they try to find space for the new plates next to the dirty ones? Or does that just happen in Times Square, where people are used to crowding?

If a customer shows up with a reservation at one of your two Tex Wasabi’s outlets, and the rest of the party has already been seated, does the host say, “Why don’t you have a look around and see if you can find them?” and point in the general direction of about 200 seats?

What is going on at this new restaurant of yours, really?

Has anyone ever told you that your high-wattage passion for no-collar American food makes you television’s answer to Calvin Trillin, if Mr. Trillin bleached his hair, drove a Camaro and drank Boozy Creamsicles? When you cruise around the country for your show “Diners, Drive-Ins and Dives,” rasping out slangy odes to the unfancy places where Americans like to get down and greasy, do you really mean it?

Or is it all an act? Is that why the kind of cooking you celebrate on television is treated with so little respect at Guy’s American Kitchen & Bar?

How, for example, did Rhode Island’s supremely unhealthy and awesomely good fried calamari — dressed with garlic butter and pickled hot peppers — end up in your restaurant as a plate of pale, unsalted squid rings next to a dish of sweet mayonnaise with a distant rumor of spice?

How did Louisiana’s blackened, Cajun-spiced treatment turn into the ghostly nubs of unblackened, unspiced white meat in your Cajun Chicken Alfredo?

How did nachos, one of the hardest dishes in the American canon to mess up, turn out so deeply unlovable? Why augment tortilla chips with fried lasagna noodles that taste like nothing except oil? Why not bury those chips under a properly hot and filling layer of melted cheese and jalapeños instead of dribbling them with thin needles of pepperoni and cold gray clots of ground turkey?

By the way, would you let our server know that when we asked for chai, he brought us a cup of hot water?

When you hung that sign by the entrance that says, WELCOME TO FLAVOR TOWN!, were you just messing with our heads?

Does this make it sound as if everything at Guy’s American Kitchen & Bar is inedible? I didn’t say that, did I?

Tell me, though, why does your kitchen sabotage even its more appealing main courses with ruinous sides and sauces? Why stifle a pretty good bison meatloaf in a sugary brown glaze with no undertow of acid or spice? Why send a serviceable herb-stuffed rotisserie chicken to the table in the company of your insipid Rice-a-Roni variant?

Why undermine a big fist of slow-roasted pork shank, which might fly in many downtown restaurants if the General Tso’s-style sauce were a notch less sweet, with randomly shaped scraps of carrot that combine a tough, nearly raw crunch with the deadened, overcooked taste of school cafeteria vegetables?

Is this how you roll in Flavor Town?

Somewhere within the yawning, three-level interior of Guy’s American Kitchen & Bar, is there a long refrigerated tunnel that servers have to pass through to make sure that the French fries, already limp and oil-sogged, are also served cold?

What accounts for the vast difference between the Donkey Sauce recipe you’ve published and the Donkey Sauce in your restaurant? Why has the hearty, rustic appeal of roasted-garlic mayonnaise been replaced by something that tastes like Miracle Whip with minced raw garlic?

And when we hear the words Donkey Sauce, which part of the donkey are we supposed to think about?

Is the entire restaurant a very expensive piece of conceptual art? Is the shapeless, structureless baked alaska that droops and slumps and collapses while you eat it, or don’t eat it, supposed to be a representation in sugar and eggs of the experience of going insane?

Why did the toasted marshmallow taste like fish?

Did you finish that blue drink?

Oh, and we never got our Vegas fries; would you mind telling the kitchen that we don’t need them?

Thanks.
 

pancake

movement and location
is a Contributor Alumnus
TheTwinMasters said:
VeryPinkPancakes and Dullagamur you two need to be following your post restriction
ME? Follow my post restriction? Obviously you don't realize that the rules totally do not apply to me. I am actually the host of this game, and if you don't listen to me, you are committing social suicide. Now my opinions on my peers all of these inferior nerds standing here with me.

RODAN said:
GUY FIERI, have you eaten at your new restaurant in Times Square? Have you pulled up one of the 500 seats at Guy’s American Kitchen & Bar and ordered a meal? Did you eat the food? Did it live up to your expectations?

Did panic grip your soul as you stared into the whirling hypno wheel of the menu, where adjectives and nouns spin in a crazy vortex? When you saw the burger described as “Guy’s Pat LaFrieda custom blend, all-natural Creekstone Farm Black Angus beef patty, LTOP (lettuce, tomato, onion + pickle), SMC (super-melty-cheese) and a slathering of Donkey Sauce on garlic-buttered brioche,” did your mind touch the void for a minute?

Did you notice that the menu was an unreliable predictor of what actually came to the table? Were the “bourbon butter crunch chips” missing from your Almond Joy cocktail, too? Was your deep-fried “boulder” of ice cream the size of a standard scoop?

What exactly about a small salad with four or five miniature croutons makes Guy’s Famous Big Bite Caesar (a) big (b) famous or (c) Guy’s, in any meaningful sense?

Were you struck by how very far from awesome the Awesome Pretzel Chicken Tenders are? If you hadn’t come up with the recipe yourself, would you ever guess that the shiny tissue of breading that exudes grease onto the plate contains either pretzels or smoked almonds? Did you discern any buttermilk or brine in the white meat, or did you think it tasted like chewy air?

Why is one of the few things on your menu that can be eaten without fear or regret — a lunch-only sandwich of chopped soy-glazed pork with coleslaw and cucumbers — called a Roasted Pork Bahn Mi, when it resembles that item about as much as you resemble Emily Dickinson?

When you have a second, Mr. Fieri, would you see what happened to the black bean and roasted squash soup we ordered?

Hey, did you try that blue drink, the one that glows like nuclear waste? The watermelon margarita? Any idea why it tastes like some combination of radiator fluid and formaldehyde?

At your five Johnny Garlic’s restaurants in California, if servers arrive with main courses and find that the appetizers haven’t been cleared yet, do they try to find space for the new plates next to the dirty ones? Or does that just happen in Times Square, where people are used to crowding?

If a customer shows up with a reservation at one of your two Tex Wasabi’s outlets, and the rest of the party has already been seated, does the host say, “Why don’t you have a look around and see if you can find them?” and point in the general direction of about 200 seats?

What is going on at this new restaurant of yours, really?

Has anyone ever told you that your high-wattage passion for no-collar American food makes you television’s answer to Calvin Trillin, if Mr. Trillin bleached his hair, drove a Camaro and drank Boozy Creamsicles? When you cruise around the country for your show “Diners, Drive-Ins and Dives,” rasping out slangy odes to the unfancy places where Americans like to get down and greasy, do you really mean it?

Or is it all an act? Is that why the kind of cooking you celebrate on television is treated with so little respect at Guy’s American Kitchen & Bar?

How, for example, did Rhode Island’s supremely unhealthy and awesomely good fried calamari — dressed with garlic butter and pickled hot peppers — end up in your restaurant as a plate of pale, unsalted squid rings next to a dish of sweet mayonnaise with a distant rumor of spice?

How did Louisiana’s blackened, Cajun-spiced treatment turn into the ghostly nubs of unblackened, unspiced white meat in your Cajun Chicken Alfredo?

How did nachos, one of the hardest dishes in the American canon to mess up, turn out so deeply unlovable? Why augment tortilla chips with fried lasagna noodles that taste like nothing except oil? Why not bury those chips under a properly hot and filling layer of melted cheese and jalapeños instead of dribbling them with thin needles of pepperoni and cold gray clots of ground turkey?

By the way, would you let our server know that when we asked for chai, he brought us a cup of hot water?

When you hung that sign by the entrance that says, WELCOME TO FLAVOR TOWN!, were you just messing with our heads?

Does this make it sound as if everything at Guy’s American Kitchen & Bar is inedible? I didn’t say that, did I?

Tell me, though, why does your kitchen sabotage even its more appealing main courses with ruinous sides and sauces? Why stifle a pretty good bison meatloaf in a sugary brown glaze with no undertow of acid or spice? Why send a serviceable herb-stuffed rotisserie chicken to the table in the company of your insipid Rice-a-Roni variant?

Why undermine a big fist of slow-roasted pork shank, which might fly in many downtown restaurants if the General Tso’s-style sauce were a notch less sweet, with randomly shaped scraps of carrot that combine a tough, nearly raw crunch with the deadened, overcooked taste of school cafeteria vegetables?

Is this how you roll in Flavor Town?

Somewhere within the yawning, three-level interior of Guy’s American Kitchen & Bar, is there a long refrigerated tunnel that servers have to pass through to make sure that the French fries, already limp and oil-sogged, are also served cold?

What accounts for the vast difference between the Donkey Sauce recipe you’ve published and the Donkey Sauce in your restaurant? Why has the hearty, rustic appeal of roasted-garlic mayonnaise been replaced by something that tastes like Miracle Whip with minced raw garlic?

And when we hear the words Donkey Sauce, which part of the donkey are we supposed to think about?

Is the entire restaurant a very expensive piece of conceptual art? Is the shapeless, structureless baked alaska that droops and slumps and collapses while you eat it, or don’t eat it, supposed to be a representation in sugar and eggs of the experience of going insane?

Why did the toasted marshmallow taste like fish?

Did you finish that blue drink?

Oh, and we never got our Vegas fries; would you mind telling the kitchen that we don’t need them?

Thanks.
Flavortown totally is NOT the place to be right now. Flavortown was so twenty-two-and-a-half hours ago. I can't believe you just committed social suicide like that, RODAN! I thought you were better than that. Not really, but I think it will make you feel better.

King_ said:
SORRY LOWKEY I HAVE TO LOWKEY ITS SO bAD LOWKEY BLAME HOST LOWKEY LOWKEY LOWKEY KK? LOWKEY
What the hell does lowkey mean? It sounds like something a nerd like you would say, so I guess it makes sense.

LightWolf said:
Enough of these terrible plays, I shall lead this sorry excuse of a imbalanced village, fuck the village leader system!(it's not like I like being one, b-b-baka).

Yeti has generously gifted me with a great role for leading, which is no surprise, I have her eating from my palm(please don't hit me baby, I will do anything when I come visit if you just let me have this one thing, I'm so pathetic waaah waaah). So I ask you all to claim to me, non claimers will make up the lynch, so I suggest claiming. First and foremost I want my role to claim to me, you know who you are and I'm sure you want to kiss my feet for the greatness I have provided you, it is only a fraction of my amazingness but it will do.

With my role I lead this Neighbourhood!

Now excuse me while I go play league when I'm supposed to be online if people wanna ask me question regarding games including my own, feel free to message me there, it's far easier to ignore it that way. Yeti come watch me play so my existence can be validated.
Thank you. Finally, someone who realizes the importance of having a legit town leader. The rest of you are idiots, besides the fellow members of the PPAD (Popular People Against Dwarves). You can lead inside the neighborhood, and I will stay OUTSIDE the neighborhood. Please.
 

pancake

movement and location
is a Contributor Alumnus
[14:16:11] +@acidphoenix: lynching a townie with a good pr sounds like a positive thing vpp.

Wow. What a nerd. Lynching townies is social suicide!
 

LightWolf

lightwoof
is a Forum Moderator Alumnus
this is the worst 9 pages in the history of smogon mafia, hopefully now its day 1 we're actually gonna play some mafia

so i don't get godkilled: baguette daquiri lambasto eiffel tower paul pogba la louvre germany hitler katya
I agree with myself. We need to start playing mafia now that PRs are irrelevant and I can guarantee no votes(side quest 2) for those who clog up the thread with multiple shitposts.

To clarify on the post of the guy who asked for claims recently mate and other British stuff, he does not require alias claims, but would like to start helping people organise, cheerio. So govn'r you ought to claim to that guy, you will you will. Especially if you are the role he made, bucko.

EDIT: I'm also jealous of those hungarian chaps for winning their group, I am I am!
 
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