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GUESS WHAT MOTHERFUCKER?!? PIZZA FRIDAY IS *BACK*


Chris-

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5 minutes ago, best3444 said:

I'm eating homemade chilli 🌶 

 

With homemade corn bread. 

 

 

at this rate you'll never get another job and you will be 500lbs.

 

here is your next Match.com

fat honey boo boo GIF

 

 

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41 minutes ago, Biggie said:

at this rate you'll never get another job and you will be 500lbs.

 

here is your next Match.com

fat honey boo boo GIF

 

 

 

I've eaten pretty well on my time off. I probably gained a few pounds but nothing staggering. 

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I slightly prefer the crispy chicken sandwiches to the grilled ones but vastly prefer the grilled chicken nuggets to the regular ones, I really dig them. I also tried the chicken noodle soup this time as I have a slight cold and it was very good too!

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Yeah idk why but I’m getting sick a lot this winter, I guess since I’m going out more now. This just seems like a pretty regular mild cold though. At least, it hasn’t escalated since yesterday. 

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On 1/5/2024 at 4:00 PM, best3444 said:

I'm eating homemade chilli 🌶 

 

With homemade corn bread. 

 

 

 

#NotPizza

Seriously though, how do you go about making your chili? Personally, I do a 3-2-1 method w/ my proteins (3 lbs chuck/bottom round cut into bit size pieces), (2 lbs ground beef), (1 lb of chorizo sausage). Then I add black, navy, & cannellini beans. Also, typically no less than 3 types of chili peppers (fresh jalapeno, Chipotle in adobo, Ancho pepper powder). I'll typically add both ground ghost & scorpion pepper to my personal bowls after it's cooked, to which I usually use my Le Cruset oval 10 qt. and I put it in the oven for about 3 hours at 300 degrees.

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11 hours ago, SoberChef said:

 

#NotPizza

Seriously though, how do you go about making your chili? Personally, I do a 3-2-1 method w/ my proteins (3 lbs chuck/bottom round cut into bit size pieces), (2 lbs ground beef), (1 lb of chorizo sausage). Then I add black, navy, & cannellini beans. Also, typically no less than 3 types of chili peppers (fresh jalapeno, Chipotle in adobo, Ancho pepper powder). I'll typically add both ground ghost & scorpion pepper to my personal bowls after it's cooked, to which I usually use my Le Cruset oval 10 qt. and I put it in the oven for about 3 hours at 300 degrees.

 

I didn't make it but from reading your ingredients yours is easily better than what I eat. 

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