- 9,654
- 31,020
- Joined
- Mar 24, 2018
Yesterday
Today
Today
Follow along with the video below to see how to install our site as a web app on your home screen.
Note: this_feature_currently_requires_accessing_site_using_safari
Bastard32 wings. Lemon pepper, spicy teriyaki, Cajun and santafe. Great wings but I didn't ask for all these fries. Such a waste of potatoes. It's going in the garbage.
Bastard
I actually got a refund cause it turns out I ordered chicken only. so they gave me a refund for giving me free fries.
I love a big piece of chickenBBQ chicken, used the original sweet baby rays with a little mustard added.
That's a task for Matt Stonie or Nate Figueroa. Competive eaters.These wings have lasted 3 meals so far. I ordered 36 thinking I was man enough to eat most of it in one sitting lol. They are bigger than wing stop wings.
That's a task for Matt Stonie or Nate Figueroa. Competive eaters.
This pic
Best sparkling water brand for me. Been addicted.
that looks good dc
im not really a wing fan. flame on.
i almost never order wings at restaurants or the china spot.
the only part of the wing i like is the white meat part on the mini leg.
want to learn how to make some baked goods
Glad you had a good time. I would definitely take an opportunity to try more international cuisines next time. Given Toronto’s diversity etc.QU!K ahat zmaqbool
Thanks for the recs y'all. I didn't get a chance to try the Jerk Chicken or Halal food. Kinna disappointed but I'll be back again. Umi's still on my radar. Was also told Scotty Bons was good. Toronto Pizza is definitely legit. It felt good to be back. City still beautiful.
Some snacks I had throughout the trip.
Also had these but forgot to take a pic. These were fire.
Had no idea there was bootleg Spam
I think that's what intimidates me the preciseness of it all.I’ve baked the occasional thing but I’m thinking about doing more - I read recently that cooking has art to it but baking is basically chemistry - if you measure carefully and know your oven temp it should always be the same.
I think that's what intimidates me the preciseness of it all.
Haha It becomes more of an art than a procedure that way*precision
Anyway, that’s what appeals to me - I don’t understand how people cook without knowing times and temperatures and things like that. Makes it more simple in a way.