'18 Carmelo Anthony pinkdiamond card
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'18 Carmelo Anthony

Signature / Knicks Signature Series


General information

Position
SF / PF
Salary
300
Height
6'8" (203cm)
Weight
240lbs (108kg)
Age
34
From
Syracuse
Nickname
Melo
Plays
Isolation Post Up Low P&R Ball Handler

Prices

?????
Not checked yet
?????
Not checked yet

Hot Zones

Badges

0
0
12
6
'18 Carmelo Anthony pinkdiamond card

Outside Shooting

  • 98 Shoot
  • 55 Shot close
  • 95 Shot mid
  • 75 Shot three
  • 75 Contested jumper mid
  • 55 Contested jumper three
  • 40 Stepback jumper mid
  • 30 Stepback jumper three
  • 40 Spin jumper
  • 82 Step through shot
  • 23 Under basket shot
  • 15 Pull up in transition

Layups

  • 40 Standing layup
  • 60 Driving layup
  • 80 Hop step layup
  • 85 Euro step layup
  • 45 Floater
  • 35 Use glass

Dunking

  • 0 Standing dunk
  • 100 Driving dunk
  • 100 Flashy dunk
  • 30 Alley-oop
  • 20 Putback dunk
  • 50 Crash

Setup

  • 15 Triple threat pump
  • 75 Triple threat jab
  • 25 Triple threat idle
  • 50 Triple threat shoot
  • 20 Setup sizeup
  • 30 Setup hesitation

Driving

  • 70 Drive
  • 45 Drive right vs. left
  • 35 Drive crossover
  • 15 Drive spin
  • 60 Drive stepback
  • 15 Drive half spin
  • 0 Drive double cross.
  • 0 Drive behind back
  • 25 Drive hesitation
  • 15 Drive in and out
  • 80 No dribble move
  • 55 Attack strong
  • 25 Dish to open man

Passing

  • 40 Flashy pass
  • 20 Alley-oop pass

Posting Up

  • 30 Post up
  • 20 Post back down
  • 5 Post aggr. backd.
  • 15 Post face up
  • 5 Post spin
  • 5 Post drive
  • 0 Post drop step
  • 0 Post hop step
  • 40 Roll vs. pop

Post Shooting

  • 65 Shoot from post
  • 0 Post hook left
  • 0 Post hook right
  • 25 Post fade left
  • 55 Post fade right
  • 25 Post shimmy shot
  • 0 Post hop shot
  • 50 Post stepback shot
  • 40 Post up and under

Defending

  • 61 On-ball steal
  • 60 Pass interception
  • 65 Contest shot
  • 48 Block shot
  • 55 Take charge
  • 62 Foul
  • 75 Hard foul

Comments Sort by

  • 230

    [Deleted]

    44

    This dude literally messaged me asking me to upvote his comment. I've never talked to him in my life. Is that not ridiculous?

    Show 6 replies...
    15

    Lmao he really is back. He did the same thing to me a LONG time ago. It's just H4k33m, roll wit it.

    1
    0

    he did it to me too

    -3

    lmaooo what a scum bag

    33

    Oh damn, hakeem lives again!

    Show 4 replies...
    13

    he's back boiiiiiis

    9

    0000000 shit He's BaCk H4k33mD4Dr34m0l4juw0n iS bAcK

    0

    ...and... he's dead

    Show 34 more replies...
    7

    Oh. My. God. His first comment in forever and it's fucking gold.

    Show 2 replies...
    4

    SUPERMAAAAN IS IN THE BUILDING LADIES AND GENTLEMEN!!!!!!!!!

    3

    THE HAKEEM IS BACK?!? WHAT?!? THE!?! FUCK!?!

    3

    Guess whos back back back! Back again again again Hakeems back back back back!

    3

    The only way Melo gets a ring is when he eats cheerios out her ass

    2

    Ha, I bet she does taste good

    1

    this dude really be asking ppl to upvote his comments im dead

    Show 1 reply...
    0

    ur right about that

    1

    This dude messaged me asking for an upvote are u kidding me

    1

    mans gave Carmelo 89 steal 85 block and 93 lateral quickness.

    0
    0

    This is such a reach, how tf did this comment get more than 10 likes

    0

    HAHHAHAHAHAHAHHAHAHAHAHAHAHHAHA

    0

    OHhHhhHhhhHhhHhHHHhhHhH








    W

    0

    Lala looks like shrek please comment about someone hott next time, dwade married gabrielle union...... so....and kg never said that btw

    0

    he actually asked me to upvote his comment, lol

    0

    H4k33m is back...

    0

    greatest return since Jordan in '95

    0

    only ring he ever had almost lost that too

    0

    you back motherfucker sites gone to shit my advice get out why u can

    0

    The dream is back

    0

    *its ova ladies and gentlemen*

    Show 5 replies...
    0

    HAKEEM IS BEST CENTER OF ALL TIME

    0

    Mix around the letters and change em a lil and you got Kareem whom is the correct answer;)!

    -1

    Wouldn’t Kareem and shaq be tied because they were both really good centers

    -1

    your so stupid just because two people are good doesn't mean their equal

    0

    all of you are wrong. sim bhullar is the greatest center.

    -1

    maybe he prefers fruit loops

    -1

    How do you get signature series cards?

    -1
    -1

    What bout with OKC PAUL RUS MELLO

  • 43

    wtf

    10

    it's for his 62 point game 4 years ago today.

    8

    I don't understand why Melo get a 99 card almost every year. I think he is hated for stupid reasons but he has never been a 99 overall caliber player.

    Show 8 replies...
    3

    He got the crad cuz OSN works at 2k now KEKEKEKEKEKEKEKEKEKEKEKEKE

    -3

    I hate him because he talked shit about Allen Iverson who's my second favorite player of all time

    -1

    Iverson is the second most overrated player in the modern era of the NBA right behind Steph Curry. Go look at AI's per 36 numbers vs his original stats and combine that with his efficiency being absolute shit and you'll see what I mean.

    1

    Iverson is the second most overrated player of all time period. Behind only Patrick Ewing

    0

    fr Ewing is overrated too but he was really athletic and a great shot blocker

    -3

    because he was a god when he was low key young

    17

    "low key young." how can you be low key young lmfao

    Show 10 more replies...
    8

    98 3's across the board and no HOF limitless

    THATS TUFF

    Show 3 replies...
    5

    gold is still very good and that 98 three means you can still pull from real deep

    1

    true, its bad when it doesn't have HOF limitless when its a 99 0vr

    0
    2

    i have no words
    my eyes are just done
    wtf

    Show 4 replies...
    2

    just a giant cheeseball

    2

    He's also got 3 Knicks cards and my jaw dropped

    0

    thnx now i know what this feeling is

    0

    LMAO try going through 7 seasons of him

    1

    we should be the ones saying that to you how 31 upvotes from saying that lol

    0

    exactly my response. THIS CARD IS INSANE!

    0

    https://twitter.com/NBA2K_MyTEAM/status/956236203757416448

    Show 1 reply...
    1

    Needs that championship dna badge

    -1

    [Deleted]

    -1

    [Deleted]

    -2

    Another Allen Iverson, 2K calm down!!

    -2

    Only word to discribe this

  • 19

    HESO MELO GELO FAVORITE COLOR YELLOW KEKEKEKEKEKEKEKEKEKEKEKEKE- oprahside

    2

    MATTER FACT LEMME GET MELO OVER KD'S BITCH ASS KEKEKEKEKEKEKE

    2

    KEKEKEKEKKEKEKEKEKEKEKE

  • 9

    this card is insane holy crap 2k isn't messing around with the PD's this year wow. too bad I'm a broke boy :(

  • 8

    IM 100% SURE I WONT BE ABLE TO GET THIS CARD

  • 7

    WTFFFFF HOLY CRAP. 62 points on this day in 2014!

  • 7

    99 laugh at bench

  • 6

    Dropped 62 points, one of the most efficient scorers ever well deserved

    1

    w sir people disrespect me7o

    Show 1 reply...
    0

    Absolutely

  • 5

    Im a Knicks fan so I respect they did this but at same time, pisses me off even more about Kobe PD-- Why TF werent there 81 of his?

    Not that I would have had a chance to get it either way; im just sayin doe.

  • 4

    doesn't deserve hate. Actually a really good player. I think that the Thunder would be a much better team if he became the 6th man. If anyone else has an idea, tell me.

    2

    he laughed at the idea of coming off the bench

    Show 2 replies...
    2

    yeah he has too much of a big ego

    3

    Yes and no, he is one of the greatest scorers in NBA history and is till pretty good so I can see him being humoured at that

    -2

    No one on the thunder bench deserves to start over him wtf

  • 3

    Hoodie Melo should be 100 overall

  • 2

    YOU GET A SIGNATURE SERIES CARD! YOU GET A SIGNATURE SERIES CARD! EVERYBODY GETS A SIGNATURE SERIES CARD!

  • 2

    fuck you 2k; you ruining the game with this early overpowered cards !

  • 2

    desperate attempt to save the mode

  • 2

    am i the only one who doesnt know what to say

  • 1

    This card looks nice, too bad I will never get him :/

  • 1

    Melo with good defense?!?! Impossible

  • 1

    is (well, or was) it pullable from league packs or vintage ones?

  • 1
  • 1

    they gave carmelo give defending, I'm shlep

    0

    Go watch his playoff duels with Kobe in like 2009-2011. You'll understand.

    Show 1 reply...
    1

    trust me i do, I'm a Nuggets fan XD

  • 1

    97 speed lol

  • 1

    Only 62 people can get this card wow...
    And it´s only based on luck an how much money you spend, what about those who spend alot and play alot, what if they don't get this card.
    2K has to change this system so everybody has a chance of getting this card.

  • 1

    This card is of 62 because thats how many millions of dollars they've profited off of y'all

  • 1

    Where's pink diamond Matt Barnes with the 99 fighting stats

  • 0

    I actually got this card on the first pack.

  • 0

    dude i hate it when 2k makes cards like this. they expect you to open your wallet and open there packs. Honestly i wanted them to stop at the 99 Kobe , But its a cool card for Melo

  • 0
  • 0

    FAVORITE. COLOR. YELLOW

  • 0

    EAT MY ASS HOE

  • 0
  • 0

    Car-A-melo Anthony

  • 0

    cvhdjksvhgaisvjadgvh

  • 0

    Best player of all time. Sorry its not hakeem

  • 0

    Godly Card

  • 0

    62 cards available for his 62 point game 4 years ago today

  • 0

    melo is so underrated I hope he gets a ring he deserves one for playing through Phil Jackson and the Knicks bullshit

    0

    He's overrated wtf u high

    Show 1 reply...
    0

    look at this plebeian

  • 0

    Releasing cards like this is exactly the reason im playing LUT18 now and im more than happy with it. Guess what, u can actually make layups there too.

    Put all my MT in packs (best was ruby lebron lmao) and put it on the market for 500mt.

    Done with 2K :)

  • 0
  • 0

    Does anyone know if all of them have been pulled on Xbox?

  • 0

    He has a pink but not MJ

  • 0
  • 0

    2K is releasing a PD for every player with a relatively large fan base so they can try and get people to play MT again. Shit is garbage this year, they took away game modes (gauntlet wasnt the best but it's better than that boring ass pack n playoffs) and made they made "road to the finals" some weird shit that doesn't feel rewarding. Salary cap is a fucking joke, they made the most juiced cards be limited so that they'd have low salary cap, whats the point of having the system in the first place. Terrible fucking mode this year, fuck 2K

  • 0

    There was one guy who pulled 11 PD Melo’s

  • 0
  • 0

    this year melo is back baby

  • 0
  • 0

    You are wrong, Fucked, and Overrated, I Think Im Going to be sick and its your fault

  • 0

    when u not on the knicks anymore

  • 0

    99 Overall Chance of never getting this card.

  • 0

    i fw it cuz i like melo but what was the reason for this card?? just asking

  • 0

    are they gonna give everyone with high point games diamond or better cards on the anniversary? so booker soon right?

  • 0

    If anyone doesnt remember this was for when he scored 62 and broke the Knicks record for most points by a Knick

  • 0

    Change the pic so he´s wearing his hoodie

  • 0

    i randomly found this card on the auction house while scrolling melos, and he was selling for 4 million mt

  • 0

    Another awesome card I'll never have. Love my life

  • 0

    This is what we have been waiting for.. THE HESO MELO JELLO

  • 0
  • 0

    i find this overall out of control

  • 0

    Melo laughing because he got a 99 but lebron didn’t

  • 0

    So he is wearing a hoodie in game right...

  • 0

    How many people play 2k18,,,? millions! They release how many cards 62!
    This is a cash grab move!
    I was tempted by i remembered i have a life and work for my buck! lol!
    Also this shows how many codes they would put every time they release a PD.
    They should have some way to try and get the card other than PAYING MONEY!

  • 0
  • 0

    Have all of them been pulled?

  • 0
  • 0

    i am very exided to open these throwback packs

  • 0

    They made his passing stats ass so kids won't run him at PG.

  • 0

    62 point cheese, still 99 is over the top. a 95-97 wouldnt bebad

  • 0

    Anybody know how long the moments challenge with Melo will be up? I've only got the gold one so I'm sure it will be hard but if I slap a shoe and some badges on him I should be able to do it right?

  • 0
  • 0

    HESSO MELLO JELLO!

  • 0

    What in the fuck....

  • 0

    Hopefully this means Prime Denver Melo can be a bit cheaper

  • 0

    These got out of stock quickkk!!!!!

  • 0

    When you nut in her honey cheerios

  • 0

    2k just adding more cheese cards

  • -1

    Look at his badges he is not missing

    -1

    clutch performer

  • -1

    Good standing dunk and block wtf

  • -1

    He needs to get out of OKC

  • -1

    Lebron should get one. He recorded 61 vs the Bobcats.

  • -1

    Get Ronnie off the dope

  • -1

    not deserevd, you could've had the 99 jordan or other legends

  • -1

    lol gonna have more cards then Harden and Beal combined

  • -1
  • -1

    im not sure if im surprised or just mad that i will never be able to use this card

  • -1

    when you see you have the spark plug badge and think its championship dna

  • -1

    1 of 62 cards. If only there were 7 more.....

  • -1

    No offense Melo is my favorite player all time

  • -1

    that 57 passing vision ruins the fire

  • -1

    Cooking or cookery is the art, technology, science and craft of preparing food for consumption with or without the use of heat. Cooking techniques and ingredients vary widely across the world, from grilling food over an open fire to using electric stoves, to baking in various types of ovens, reflecting unique environmental, economic, and cultural traditions and trends. The ways or types of cooking also depend on the skill and type of training an individual cook has. Cooking is done both by people in their own dwellings and by professional cooks and chefs in restaurants and other food establishments. Cooking can also occur through chemical reactions without the presence of heat, such as in ceviche, a traditional South American dish where fish is cooked with the acids in lemon or lime juice.

    Preparing food with heat or fire is an activity unique to humans. It may have started around 2 million years ago, though archaeological evidence for it reaches no more than 1 million years ago.

    The expansion of agriculture, commerce, trade and transportation between civilizations in different regions offered cooks many new ingredients. New inventions and technologies, such as the invention of pottery for holding and boiling water, expanded cooking techniques. Some modern cooks apply advanced scientific techniques to food preparation to further enhance the flavor of the dish served.[1]

    Contents [hide]
    1 History
    2 Ingredients
    2.1 Carbohydrates
    2.2 Fats
    2.3 Proteins
    2.4 Water
    2.5 Vitamins and minerals
    3 Methods
    4 Health and safety
    4.1 Food safety
    4.2 Effects on nutritional content of food
    4.3 Carcinogens
    4.4 Other health issues
    5 Scientific aspects
    6 Home-cooking and commercial cooking
    7 See also
    8 References
    9 External links
    History[edit]

    Homo erectus may have begun cooking food as early as 500,000 years ago.
    See also: Culinary art
    Phylogenetic analysis suggests that human ancestors may have invented cooking as far back as 1.8 million to 2.3 million years ago.[2] Re-analysis of burnt bone fragments and plant ashes from the Wonderwerk Cave, South Africa, has provided evidence supporting control of fire by early humans there by 1 million years ago.[3] There is evidence that Homo erectus was cooking their food as early as 500,000 years ago.[4] Evidence for the controlled use of fire by Homo erectus beginning some 400,000 years ago has wide scholarly support.[5][6] Archeological evidence from 300,000 years ago,[7] in the form of ancient hearths, earth ovens, burnt animal bones, and flint, are found across Europe and the Middle East. Anthropologists think that widespread cooking fires began about 250,000 years ago, when hearths started appearing.[8]

    More recently, the earliest hearths have been reported to be at least 790,000 years old.[9]


    Historical oven baking, in a painting by Jean-François Millet, 1854
    Communication between the Old World and the New World in the Columbian Exchange influenced the history of cooking. The movement of foods across the Atlantic, from the New World, such as potatoes, tomatoes, maize, yams, beans, bell pepper, chili pepper, vanilla, pumpkin, cassava, avocado, peanut, pecan, cashew, pineapple, blueberry, sunflower, chocolate, gourds, and squash, had a profound effect on Old World cooking. The movement of foods across the Atlantic, from the Old World, such as cattle, sheep, pigs, wheat, oats, barley, rice, apples, pears, peas, chickpeas, green beans, mustard, and carrots, similarly changed New World cooking.[10]

    In the seventeenth and eighteenth centuries, food was a classic marker of identity in Europe. In the nineteenth-century "Age of Nationalism" cuisine became a defining symbol of national identity.

    The Industrial Revolution brought mass-production, mass-marketing and standardization of food. Factories processed, preserved, canned, and packaged a wide variety of foods, and processed cereals quickly became a defining feature of the American breakfast.[11] In the 1920s, freezing methods, cafeterias and fast food restaurants emerged.

    Along with changes in food, starting early in the 20th century, governments have issued nutrition guidelines, leading to the food pyramid[12] (introduced in Sweden in 1974). The 1916 "Food For Young Children" became the first USDA guide to give specific dietary guidelines. Updated in the 1920s, these guides gave shopping suggestions for different-sized families along with a Depression Era revision which included four cost levels. In 1943, the USDA created the "Basic Seven" chart to make sure that people got the recommended nutrients. It included the first-ever Recommended Daily Allowances from the National Academy of Sciences. In 1956, the "Essentials of an Adequate Diet" brought recommendations which cut the number of groups that American school children would learn about down to four. In 1979, a guide called "Food" addressed the link between too much of certain foods and chronic diseases, but added "fats, oils, and sweets" to the four basic food groups.

    Ingredients[edit]

    This section does not cite any sources. Please help improve this section by adding citations to reliable sources. Unsourced material may be challenged and removed. (March 2017) (Learn how and when to remove this template message)
    Most ingredients in cooking are derived from living organisms. Vegetables, fruits, grains and nuts as well as herbs and spices come from plants, while meat, eggs, and dairy products come from animals. Mushrooms and the yeast used in baking are kinds of fungi. Cooks also use water and minerals such as salt. Cooks can also use wine or spirits.

    Naturally occurring ingredients contain various amounts of molecules called proteins, carbohydrates and fats. They also contain water and minerals. Cooking involves a manipulation of the chemical properties of these molecules.

    Carbohydrates[edit]
    Main article: Carbohydrate
    Carbohydrates include the common sugar, sucrose (table sugar), a disaccharide, and such simple sugars as glucose (made by enzymatic splitting of sucrose) and fructose (from fruit), and starches from sources such as cereal flour, rice, arrowroot and potato.

    The interaction of heat and carbohydrate is complex. Long-chain sugars such as starch tend to break down into simpler sugars when cooked, while simple sugars can form syrups. If sugars are heated so that all water of crystallisation is driven off, then caramelization starts, with the sugar undergoing thermal decomposition with the formation of carbon, and other breakdown products producing caramel. Similarly, the heating of sugars and proteins elicits the Maillard reaction, a basic flavor-enhancing technique.

    An emulsion of starch with fat or water can, when gently heated, provide thickening to the dish being cooked. In European cooking, a mixture of butter and flour called a roux is used to thicken liquids to make stews or sauces. In Asian cooking, a similar effect is obtained from a mixture of rice or corn starch and water. These techniques rely on the properties of starches to create simpler mucilaginous saccharides during cooking, which causes the familiar thickening of sauces. This thickening will break down, however, under additional heat.

    Fats[edit]
    Main article: Fat

    Doughnuts frying in oil
    Types of fat include vegetable oils, animal products such as butter and lard, as well as fats from grains, including corn and flax oils. Fats are used in a number of ways in cooking and baking. To prepare stir fries, grilled cheese or pancakes, the pan or griddle is often coated with fat or oil. Fats are also used as an ingredient in baked goods such as cookies, cakes and pies. Fats can reach temperatures higher than the boiling point of water, and are often used to conduct high heat to other ingredients, such as in frying, deep frying or sautéing. Fats are used to add flavor to food (e.g., butter or bacon fat), prevent food from sticking to pans and create a desirable texture.

    Proteins[edit]
    Main article: Protein (nutrient)
    Edible animal material, including muscle, offal, milk, eggs and egg whites, contains substantial amounts of protein. Almost all vegetable matter (in particular legumes and seeds) also includes proteins, although generally in smaller amounts. Mushrooms have high protein content. Any of these may be sources of essential amino acids. When proteins are heated they become denatured (unfolded) and change texture. In many cases, this causes the structure of the material to become softer or more friable – meat becomes cooked and is more friable and less flexible. In some cases, proteins can form more rigid structures, such as the coagulation of albumen in egg whites. The formation of a relatively rigid but flexible matrix from egg white provides an important component in baking cakes, and also underpins many desserts based on meringue.

    Water[edit]
    Main article: Water

    Water is often used to cook foods such as noodles.
    Cooking often involves water, frequently present in other liquids, which is both added in order to immerse the substances being cooked (typically water, stock or wine), and released from the foods themselves. A favorite method of adding flavor to dishes is to save the liquid for use in other recipes. Liquids are so important to cooking that the name of the cooking method used is often based on how the liquid is combined with the food, as in steaming, simmering, boiling, braising, and blanching. Heating liquid in an open container results in rapidly increased evaporation, which concentrates the remaining flavor and ingredients – this is a critical component of both stewing and sauce making.

    Vitamins and minerals[edit]
    Main articles: Vitamin and Mineral (nutrient)
    Vitamins and minerals are required for normal metabolism but which the body cannot manufacture itself and which must therefore come from external sources. Vitamins come from several sources including fresh fruit and vegetables (Vitamin C), carrots, liver (Vitamin A), cereal bran, bread, liver (B vitamins), fish liver oil (Vitamin D) and fresh green vegetables (Vitamin K). Many minerals are also essential in small quantities including iron, calcium, magnesium, sodium chloride and sulfur; and in very small quantities copper, zinc and selenium. The micronutrients, minerals, and vitamins[13] in fruit and vegetables may be destroyed or eluted by cooking. Vitamin C is especially prone to oxidation during cooking and may be completely destroyed by protracted cooking.[14][not in citation given] The bioavailability of some vitamins such as thiamin, vitamin B6, niacin, folate, and carotenoids are increased with cooking by being freed from the food microstructure.[15] Blanching or steaming vegetables is a way of minimizing vitamin and mineral loss in cooking.

    Methods[edit]

    This section does not cite any sources. Please help improve this section by adding citations to reliable sources. Unsourced material may be challenged and removed. (March 2017) (Learn how and when to remove this template message)
    See also: List of cooking techniques
    There are very many methods of cooking, most of which have been known since antiquity. These include baking, roasting, frying, grilling, barbecuing, smoking, boiling, steaming and braising. A more recent innovation is microwaving. Various methods use differing levels of heat and moisture and vary in cooking time. The method chosen greatly affects the end result because some foods are more appropriate to some methods than others. Some major hot cooking techniques include:


    A cook sautees onions and green peppers in a skillet.
    Roasting
    Roasting – Barbecuing – Grilling/Broiling – Rotisserie – Searing
    Baking
    Baking – Baking Blind – Flashbaking
    Boiling
    Boiling – Blanching – Braising – Coddling – Double steaming – Infusion – Poaching – Pressure cooking – Simmering – Smothering – Steaming – Steeping – Stewing – Vacuum flask cooking
    Frying
    Fry – Deep frying – Hot salt frying – Hot sand frying – Pan frying – Pressure frying – Sautéing – Stir frying
    Steaming
    Steaming works by boiling water continuously, causing it to vaporise into steam; the steam then carries heat to the nearby food, thus cooking the food. By many it is considered a healthy form of cooking, holding nutrients within the vegetable or meat being cooked.
    En papillote – The food is put into a pouch and then baked, allowing its own moisture to steam the food.
    Smoking
    Smoking is the process of flavoring, cooking, or preserving food by exposing it to smoke from burning or smoldering material, most often wood.
    Health and safety[edit]
    Food safety[edit]
    Main article: Food safety
    Cooking can prevent many foodborne illnesses that would otherwise occur if the food is eaten raw. When heat is used in the preparation of food, it can kill or inactivate harmful organisms, such as bacteria and viruses, as well as various parasites such as tapeworms and Toxoplasma gondii. Food poisoning and other illness from uncooked or poorly prepared food may be caused by bacteria such as pathogenic strains of Escherichia coli, Salmonella typhimurium and Campylobacter, viruses such as noroviruses, and protozoa such as Entamoeba histolytica. Bacteria, viruses and parasites may be introduced through salad, meat that is uncooked or done rare, and unboiled water.[16]

    The sterilizing effect of cooking depends on temperature, cooking time, and technique used. Some food spoilage bacteria such as Clostridium botulinum or Bacillus cereus can form spores that survive boiling, which then germinate and regrow after the food has cooled. This makes it unsafe to reheat cooked food more than once.[17]

    Cooking increases the digestibility of many foods which are inedible or poisonous when raw. For example, raw cereal grains are hard to digest, while kidney beans are toxic when raw or improperly cooked due to the presence of phytohaemagglutinin, which is inactivated by cooking for at least ten minutes at 100 °C (212 °F).[18]

    Food safety depends on the safe preparation, handling, and storage of food. Food spoilage bacteria proliferate in the "Danger zone" temperature range from 40 to 140 °F (4 to 60 °C), food therefore should not be stored in this temperature range. Washing of hands and surfaces, especially when handling different meats, and keeping raw food separate from cooked food to avoid cross-contamination, are good practices in food preparation.[19] Foods prepared on plastic cutting boards may be less likely to harbor bacteria than wooden ones.[20][21] Washing and disinfecting cutting boards, especially after use with raw meat, poultry, or seafood, reduces the risk of contamination.[21]

    Effects on nutritional content of food[edit]
    See also: Raw foodism

    A raw tomato sauce with olives, celery, spinach and walnuts on zucchini noodles.
    Proponents of raw foodism argue that cooking food increases the risk of some of the detrimental effects on food or health. They point out that during cooking of vegetables and fruit containing vitamin C, the vitamin elutes into the cooking water and becomes degraded through oxidation. Peeling vegetables can also substantially reduce the vitamin C content, especially in the case of potatoes where most vitamin C is in the skin.[22] However, research has shown that in the specific case of carotenoids a greater proportion is absorbed from cooked vegetables than from raw vegetables.[14]

    German research in 2003 showed significant benefits in reducing breast cancer risk when large amounts of raw vegetable matter are included in the diet. The authors attribute some of this effect to heat-labile phytonutrients.[23] Sulforaphane, a glucosinolate breakdown product, which may be found in vegetables such as broccoli, has been shown to be protective against prostate cancer, however, much of it is destroyed when the vegetable is boiled.[24][25]

    The USDA has studied retention data for 16 vitamins, 8 minerals, and alcohol for approximately 290 foods for various cooking methods.[26]

    Carcinogens[edit]

    Chicken, pork and bacon-wrapped corn cooking in a barbecue smoker. Barbecuing and smoking generate carcinogens.
    In a human epidemiological analysis by Richard Doll and Richard Peto in 1981, diet was estimated to cause a large percentage of cancers.[27] Studies suggest that around 32% of cancer deaths may be avoidable by changes to the diet.[28] Some of these cancers may be caused by carcinogens in food generated during the cooking process, although it is often difficult to identify the specific components in diet that serve to increase cancer risk. Many foods, such as beef steak and broccoli, contain low concentrations of both carcinogens and anticarcinogens.[29]

    Several studies published since 1990 indicate that cooking meat at high temperature creates heterocyclic amines (HCAs), which are thought to increase cancer risk in humans. Researchers at the National Cancer Institute found that human subjects who ate beef rare or medium-rare had less than one third the risk of stomach cancer than those who ate beef medium-well or well-done.[30] While avoiding meat or eating meat raw may be the only ways to avoid HCAs in meat fully, the National Cancer Institute states that cooking meat below 212 °F (100 °C) creates "negligible amounts" of HCAs. Also, microwaving meat before cooking may reduce HCAs by 90% by reducing the time needed for the meat to be cooked at high heat.[30] Nitrosamines are found in some food, and may be produced by some cooking processes from proteins or from nitrites used as food preservatives; cured meat such as bacon has been found to be carcinogenic, with links to colon cancer. Ascorbate, which is added to cured meat, however, reduces nitrosamine formation.[29][31]

    Research has shown that grilling, barbecuing and smoking meat and fish increases levels of carcinogenic polycyclic aromatic hydrocarbons (PAH). In Europe, grilled meat and smoked fish generally only contribute a small proportion of dietary PAH intake since they are a minor component of diet – most intake comes from cereals, oils and fats.[32] However, in the US, grilled/barbecued meat is the second highest contributor of the mean daily intake of a known PAH carcinogen benzo[a]pyrene at 21% after ‘bread, cereal and grain’ at 29%.[32]

    Baking, grilling or broiling food, especially starchy foods, until a toasted crust is formed generates significant concentrations of acrylamide, a known carcinogen from animal studies; its potential to cause cancer in humans at normal exposures is uncertain.[33] Public health authorities recommend reducing the risk by avoiding overly browning starchy foods or meats when frying, baking, toasting or roasting them.[33]

    Other health issues[edit]
    Cooking dairy products may reduce a protective effect against colon cancer. Researchers at the University of Toronto suggest that ingesting uncooked or unpasteurized dairy products (see also Raw milk) may reduce the risk of colorectal cancer.[34] Mice and rats fed uncooked sucrose, casein, and beef tallow had one-third to one-fifth the incidence of microadenomas as the mice and rats fed the same ingredients cooked.[35][36] This claim, however, is contentious. According to the Food and Drug Administration of the United States, health benefits claimed by raw milk advocates do not exist. "The small quantities of antibodies in milk are not absorbed in the human intestinal tract," says Barbara Ingham, PhD, associate professor and extension food scientist at the University of Wisconsin-Madison. "There is no scientific evidence that raw milk contains an anti-arthritis factor or that it enhances resistance to other diseases."[37]

    Heating sugars with proteins or fats can produce advanced glycation end products ("glycotoxins").[38] These have been linked to ageing and health conditions such as diabetes and obesity. This, then, causes an entirely different type of cooking, related to diets specifically for health conditions, including diabetes. [39]

    Deep fried food in restaurants may contain high level of trans fat, which is known to increase levels of low-density lipoprotein that in turn may increase risk of heart diseases and other conditions. However, many fast food chains have now switched to trans-fat-free alternatives for deep-frying.[40] There are many international certifications in cooking field, such as Monde Selection、A.A.Certification、iTQi. They use the high quality evaluation methods to make the food become more safe.

    Scientific aspects[edit]
    Main article: molecular gastronomy
    The application of scientific knowledge to cooking and gastronomy has become known as molecular gastronomy. This is a subdiscipline of food science. Important contributions have been made by scientists, chefs and authors such as Herve This (chemist), Nicholas Kurti (physicist), Peter Barham (physicist), Harold McGee (author), Shirley Corriher (biochemist, author), Heston Blumenthal (chef), Ferran Adria (chef), Robert Wolke (chemist, author) and Pierre Gagnaire (chef).[citation needed]

    Chemical processes central to cooking include the Maillard reaction – a form of non-enzymatic browning involving an amino acid, a reducing sugar and heat.[41]

    Home-cooking and commercial cooking[edit]

    A restaurant kitchen in Munich, Germany (Haxnbauer restaurant)
    Home cooking has traditionally been a process carried out informally in a home or around a communal fire, and can be enjoyed by all members of the family, although in many cultures women bear primary responsibility.[42] Cooking is also often carried out outside of personal quarters, for example at restaurants, or schools. Bakeries were one of the earliest forms of cooking outside the home, and bakeries in the past often offered the cooking of pots of food provided by their customers as an additional service. In the present day, factory food preparation has become common, with many "ready-to-eat" foods being prepared and cooked in factories and home cooks using a mixture of scratch made, and factory made foods together to make a meal. The nutritional value of including more commercially prepared foods has been found to be inferior to home-made foods.[43] Home-cooked meals tend to be healthier with fewer calories, and less saturated fat, cholesterol and sodium on a per calorie basis while providing more fiber, calcium, and iron.[44] The ingredients are also directly sourced, so there is control over authenticity, taste, and nutritional value. The superior nutritional quality of home-cooking could therefore play a role in preventing chronic disease.[45] Cohort studies following the elderly over 10 years show that adults who cook their own meals have significantly lower mortality, even when controlling for confounding variables.[46]

    "Home-cooking" may be associated with comfort food,[47] and some commercially produced foods are presented through advertising or packaging as having been "home-cooked", regardless of their actual origin.[citation needed]

    Commercial cooking methods have evolved to a point where many of the ingredients and techniques used at home are being used in commercial cooking to great success and acceptance by patrons.[citation needed]

    See also[edit]
    Main article: Outline of food preparation
    Carry over cooking
    Control of fire by early humans
    Cookbook
    Cooker
    Cooking weights and measures
    Cuisine
    Culinary arts
    Culinary profession
    Cooking school
    Dishwashing
    Food and cooking hygiene
    Food industry
    Food preservation
    Food writing
    Foodpairing
    Gourmet Library and museum
    High altitude cooking
    International food terms
    List of cooking appliances
    List of cooking techniques
    List of cuisines
    List of films about cooking
    List of food preparation utensils
    List of ovens
    List of stoves
    Nutrition
    Recipe
    Scented water
    Spices
    Staple (cooking)
    References[edit]
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    Jump up ^ Pringle, Heather (2 April 2012), "Quest for Fire Began Earlier Than Thought", ScienceNOW, American Association for the Advancement of Science, archived from the original on 15 April 2013, retrieved 2012-04-04
    Jump up ^ Pollard, Elizabeth (2015). Worlds Together, Worlds Apart. New York: Norton. p. 13. ISBN 978-0-393-92207-3.
    Jump up ^ Luke, Kim. "Evidence That Human Ancestors Used Fire One Million Years Ago". Retrieved 2013-10-27. An international team led by the University of Toronto and Hebrew University has identified the earliest known evidence of the use of fire by human ancestors. Microscopic traces of wood ash, alongside animal bones and stone tools, were found in a layer dated to one million years ago
    Jump up ^ "Archaeologists Find Earliest Evidence of Humans Cooking With Fire - DiscoverMagazine.com".
    Jump up ^ Smith, Roff (29 January 2014). "Oldest Known Hearth Found in Israel Cave". National Geographic. Retrieved 17 March 2014.
    Jump up ^ "Pennisi: Did Cooked Tubers Spur the Evolution of Big Brains?". Cogweb.ucla.edu. Retrieved 7 November 2013.
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    Jump up ^ "Archived copy" (PDF). Archived from the original (PDF) on 16 November 2013. Retrieved 2012-03-27.
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    ^ Jump up to: a b "Cooking vegetables 'improves benefits'". BBC News. 2 June 1999. Retrieved 30 April 2010.
    Jump up ^ Hotz, Christine; Gibson, Rosalind S. (2007). "Traditional food-processing and preparation practices to enhance the bioavailability of micronutrients in plant-based diets". The Journal of Nutrition. 137 (4): 1097–1100.
    Jump up ^ "Foodborne Illnesses". National Institute of Diabetes and Digestive and Kidney Diseases.
    Jump up ^ Safe Food Australia – A Guide to the Food Safety Standards Archived 22 September 2010 at the Wayback Machine.
    Jump up ^ Noah ND, Bender AE, Reaidi GB, Gilbert RJ (July 1980). "News, Notes, And Epidemiology". Br Med J. 281 (6234): 236–237. doi:10.1136/bmj.281.6234.235. PMC 1713670 Freely accessible. PMID 7407532.
    Jump up ^ "Basics for Handling Food Safely". United States Department of Agriculture. Archived from the original on 28 September 2004. Retrieved 1 April 2012.
    Jump up ^ "Cutting Boards (Plastic Versus Wood)". Food Safety, Preparation and Storage Tips. Cooperative Extension, College of Agriculture & Life Sciences, the University of Arizona. 1998. Archived from the original on 13 June 2006. Retrieved 21 June 2006.
    ^ Jump up to: a b "Cutting Boards – wood or plastic?". ReluctantGourmet.com. Archived from the original on 2 July 2006. Retrieved 21 June 2006.
    Jump up ^ "Potato, nutrition and diet - International Year of the Potato 2008".
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    Jump up ^ Bongoni, R; Verkerk, R; Steenbekkers, B; Dekker, M; Stieger (2014). "Evaluation of Different Cooking Conditions on Broccoli (Brassica oleracea var. italica) to Improve the Nutritional Value and Consumer Acceptance". Plant foods for human nutrition. 69: 228–234. doi:10.1007/s11130-014-0420-2. PMID 24853375.
    Jump up ^ "USDA Table of Nutrient Retention Factors, Release 6" (PDF). USDA. USDA. Dec 2007.
    Jump up ^ Doll, R.; Peto, R. (1981). "The causes of cancer: Quantitative estimates of avoidable risks of cancer in the United States today". Journal of the National Cancer Institute. 66 (6): 1191–1308. doi:10.1093/jnci/66.6.1192. PMID 7017215.
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    ^ Jump up to: a b "Heterocyclic Amines in Cooked Meats". National Cancer Institute.
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    Jump up ^ Corpet DE, Yin Y, Zhang XM, et al. (1995). "Colonic protein fermentation and promotion of colon carcinogenesis by thermolyzed casein". Nutr Cancer. 23 (3): 271–81. doi:10.1080/01635589509514381. PMC 2518970 Freely accessible. PMID 7603887.
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    Jump up ^ Koschinsky T, He CJ, Mitsuhashi T, Bucala R, Liu C, Buenting C, Heitmann K, Vlassara H (1997). "Orally absorbed reactive glycation products (glycotoxins): An environmental risk factor in diabetic nephropathy". Proc. Natl. Acad. Sci. U.S.A. 94 (12): 6474–9. doi:10.1073/pnas.94.12.6474. PMC 21074 Freely accessible. PMID 9177242.
    Jump up ^ http://mellitusdiabetes.org/guest-post-are-you-ready-to-cure-diabetes-exercise-isnt-easy/
    Jump up ^ "McDonald's finally picks trans-fat-free oil". MSNBC. 30 January 2007. Retrieved 13 September 2007.
    Jump up ^ "Food-Info.net : Maillard reactions". www.food-info.net. Retrieved 2017-03-29.
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    Jump up ^ Chen, Rosalind Chia-Yu; Lee, Meei-Shyuan; Chang, Yu-Hung; Wahlqvist, Mark L. (2012-07-01). "Cooking frequency may enhance survival in Taiwanese elderly". Public Health Nutrition. 15 (7): 1142–1149. doi:10.1017/S136898001200136X. ISSN 1475-2727. PMID 22578892.
    Jump up ^ Jones, Michael Owen; Long, Lucy M. (2017-04-14). Comfort Food: Meaning and Memories. Univ. Press of Mississippi. ISBN 9781496810861.
    External links[edit]
    Find more about
    Cooking
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    How to Cook (wikihow)
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    Human Timeline (Interactive) – Smithsonian, National Museum of Natural History (August 2016).
    Wikisource-logo.svg Chisholm, Hugh, ed. (1911). "Cookery". Encyclopædia Britannica. 7 (11th ed.). Cambridge University Press. pp. 74–76.
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  • -1

    this is hoodie melo

  • -1
  • -1

    Wait, if Melo is a 99, then what is Lebron? 106?

  • -1

    boutta be my pg

  • -1
  • -1

    Only 62 of these cards

  • -1

    We don't need another one

  • -1

    What is this for?

    0

    For his 62 Point performance back like in 2014 against the Charlotte Hornets

    Show 1 reply...
    0

    Oh ok thanks man

  • -1

    Broooooooooooooooooooooooo

  • -1

    That man deserve the RESPECT that he wants and not the HATE has been buzzing around

  • -1

    If he gets a 62 point card, DBook deserves one

  • -2

    Is this for him getting 62 pts a few years ago?

  • -2
  • -2

    2k is sucking melo's 99 ovr dick and 2k is jumping on it with ronnie's 99 verticle..... first of all melo did not have handles like dat, second of all, he did not have no 90 driving dunk or 80 contact that year any way so 2k... stop jumpin' and suckin and pass the weed, pcp, coke, painkillers, (ETC)

  • -2

    Jesus he is godly

  • -2
  • -2

    *Sees posterizer badge at gold*




    https://www.youtube.com/watch?v=NK0y9fZpfpo anyone else get flashbacks? lmao

    0

    I mean he had like 159 dunks in like 60 something games for a couple seasons on the nuggets, that's almost 3 dunks per game.

  • -2
  • -2

    wait so they give melo pink diamond before lebron kd curry and westbrook and harden okay........

  • -2

    bruh 2k is just going mental with the pointless overpowered cards this year

  • -2

    Aperently any play can get PD...

  • -2

    62 point game card happened 4 years ago today

  • -2

    GODMELO finally getting the respect he deserves!

  • -2

    HOLY SHIT!!!

  • -2

    isn't this supposed to be hoodie melo? why did 2k use this inferior picture?

  • -2

    60 Intangibles

  • -2

    TheSurrealAndre is probably happy af seeing this card.

  • -2

    https://www.reddit.com/r/NBA2k/comments/7sploj/i_dont_bs_2k_messed_up_bad

  • -2

    How did he sneak his way into a PD card

  • -2

    this card is 1/62 and also he scored 62 points ;)

  • -2

    The 62 cards are for 62 points, if you didn't know

  • -2

    Max player that has never won anything. Max money, max responsibility.

    0

    National Championship at Syracuse?

  • -2

    when you see you got traded from the thunder

  • -2

    Close enough to his hoodie melo stats

  • -2

    I FUCKING PULLED HIM FROM MY 3RD SINGLE PACK JESUS FUCKING CHRIST WHAT THE FUCK

  • -2
  • -2

    Whats this card for?

    10

    his 62 point game hence only 62 cards being available

  • -2
  • -2

    99 scream mother F'er on TV

  • -2

    Holy fuck!

  • -2

    100/100 dunk, 98 contest 3, HOF shooting badges GG

  • -2

    ? somebody explain this, is it because he's not an allstar this year?

    1

    4 year anniversary of his 62 point game

  • -2
  • -2

    BITCH WTF IM SHOOK RIGHT NOW

  • -2

    AH shit motherfucka

  • -3
  • -3

    97 ball control????...

  • -7

    WHY??? WRONG TEAM FOR THE PICTURE AND HES BETTER ON OKC!!!!!!

    3

    He got 62 points, on, well, the Knicks. What team's Jersey do you see? Also, that last bit is wrong.

    Show 17 replies...
    -8

    ok faggot go back to sucking the empire state buildings dick

    0

    I'm a Suns fan, so I'll go back to watching even worse basketball.

    0

    no you dont

    0

    What don't I do?

    0

    kings play worse basketball than the suns do

    0

    The Spurs called. They want you to fix that.

    0

    is that supposed to be a joke??

    0

    Now the Warriors want you to fix that.

    0

    Go back to sucking your own dick my nigga

    -4

    says the white kid

    0

    I'm latino

    -3

    latinos aren't black

    0

    I had ancestors that went through similar things that black people went through. Plus, the word "nigga" is used by all kinds of people from all kinds of countries and diversities.


    Ignorant kids like you make me sick.

    -2

    Ignorant? I'm Jewish I take shit far more worse than Latinos do. Fuck you. 6 million of my people were slaughtered for no reason. Yours get slaughtered in gangs.

    0

    Just because your ancestors went through the Holocaust, which everybody knows happened already, you're woke?

    0

    fuck you i had 6 ancestors who were ''cremated''.

    0

    You're still a prick.

    1

    he was better on the knicks

    Show 5 replies...
    -5

    that is wonderful. your positive feedback has encouraged me to fulfill my lifetime goal of fucking your mom

    1

    it's facts

    -2

    in school, that is called an opinion. in LIFE thats called an opinion dumb shithead

    0

    OHHH THE ROASTS

    -1

    who are you? where did you come from? fag

  • -14

    This is kinda irrelevant and I'm probably gonna get mad down votes but has anyone ever had a glitch where there controller where you hold L2 and your players continue to slide back on defense and on offense they continue dribbling? And if yes does anyone know how to fix it?

    6

    buy new controller

    1

    I downvoted it because you said you were.

    Show 2 replies...
    1

    you downvoted it because he said he was mad down votes?

    Show 1 more reply...
    0

    lol you got crazy downvotes

    Show 2 replies...
    0

    word smh like i was just tryna solve a problem lmaoo