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Got bored. Made bread.

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Old 11-13-2018, 02:44 PM   #1 (permalink)
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Got bored. Made bread.

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Old 11-13-2018, 02:55 PM   #2 (permalink)
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Got bored. Made bread.

who the hell just makes bread?!?!

thats some stuff my gma would do.
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Yes, they are Tony approved! Frank, when I get around to it, I may put your pipes into production. We will call them, "The FP" option.
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Old 11-13-2018, 02:57 PM   #3 (permalink)
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who the hell just makes bread?!?!

thats some stuff my gma would do.
Had some free time while I prepped a porchetta for sous vide later.
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Old 11-13-2018, 03:02 PM   #4 (permalink)
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Had some free time while I prepped a porchetta for sous vide later.
wtf?!?! when did i flip to the food channel. also stop im hungry. only had a baby salad and chips for lunch. been cutting back a bit.

trying to get drop another 5-10lbs before true winter hits.
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Yes, they are Tony approved! Frank, when I get around to it, I may put your pipes into production. We will call them, "The FP" option.
-Tony
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Old 11-13-2018, 04:28 PM   #5 (permalink)
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Originally Posted by FPenvy View Post
wtf?!?! when did i flip to the food channel. also stop im hungry. only had a baby salad and chips for lunch. been cutting back a bit.

trying to get drop another 5-10lbs before true winter hits.
This is the time of year you want to pick up a few pounds for winter insulation. It's the spring when you want to lose weight. You're skinny enough now. You need to bulk up.
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Old 11-14-2018, 09:44 AM   #6 (permalink)
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This is the time of year you want to pick up a few pounds for winter insulation. It's the spring when you want to lose weight. You're skinny enough now. You need to bulk up.
nah. i dropped a bit and eating better has improved my game.

my movement in net has felt a lot better lately. feeling like i have been doing more but while doing less. doesnt feel like i need to exert myself as much to make the harder saves.

gotta remember i graduated at maybe 135lbs and was dropping 10lbs twice a week to wrestle 125lbs lol

i did hit 190 a couple years back and not a good look for me. currently hovering between like high 150 to low/mid 160 range.
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Yes, they are Tony approved! Frank, when I get around to it, I may put your pipes into production. We will call them, "The FP" option.
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Old 11-14-2018, 10:27 AM   #7 (permalink)
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How the hell dis it snow in Houston before NY & Boston this year?
Snow? Good thing we cancelled then. Still disappointed we couldn't make it.
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Old 11-14-2018, 10:53 AM   #8 (permalink)
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Originally Posted by FPenvy View Post
nah. i dropped a bit and eating better has improved my game.

my movement in net has felt a lot better lately. feeling like i have been doing more but while doing less. doesnt feel like i need to exert myself as much to make the harder saves.

gotta remember i graduated at maybe 135lbs and was dropping 10lbs twice a week to wrestle 125lbs lol

i did hit 190 a couple years back and not a good look for me. currently hovering between like high 150 to low/mid 160 range.
Frickin light weight. I came out of high school at 245. The heaviest I've been was 260. I'm at 210-215 now. The older I get. The less weight I want to carry. I'm good where I'm at now.

You want to lose weight quick. Get sick.
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Old 11-13-2018, 04:23 PM   #9 (permalink)
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Had some free time while I prepped a porchetta for sous vide later.
You make it with the liver stuffed inside, and all the fat?
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Old 11-13-2018, 05:42 PM   #10 (permalink)
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You make it with the liver stuffed inside, and all the fat?
No liver sadly. Had to make due with that the butcher at the store had on hand. Pork belly cap tenderloin stuffed with panko, thyme, spinach, tons of garlic, onion, and sage. Sous vide for 4 hours followed by a quick fry in a wok with peanut oil.
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Old 11-13-2018, 06:36 PM   #11 (permalink)
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Originally Posted by Leingod View Post
No liver sadly. Had to make due with that the butcher at the store had on hand. Pork belly cap tenderloin stuffed with panko, thyme, spinach, tons of garlic, onion, and sage. Sous vide for 4 hours followed by a quick fry in a wok with peanut oil.
You can keep the liver. Don't like eating a filter. Where's the Mr. Yuck sticker?
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