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ChickenSandwich

Certifiably Surly
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Everything posted by ChickenSandwich

  1. Honda, Nissan, Subaru, Kia, Mazda and Toyota all manufacture here. Guessing the tariff only covers specific models manufactured domestically and not the brand’s entire line?
  2. Shows the real value of Alpi in the half court offense. He makes us different and dangerous.
  3. Temu going down would be a win for the environment.
  4. Early third, Brooks in defensive stance at the three point line. Offensive player runs full court, full speed into Brooks who has been stationary for 4 seconds. Foul. Blocking. Comeback starts. Just trash.
  5. EE is going to measure 5-11, and would be a terrible pick for the Texans in round one.
  6. Air drop some Bacon (not ham slices) and they will turn quickly.
  7. Not a Mavs fan at all but still feel sick for them. My fandom would be done until at least the GM was fired or the team sold. Letting a player like Luka go for nothing, what’s the point?
  8. Spurs have no room to talk. They just had a young All star PG in his prime force his way onto their team and they had to give nothing in return. Sets up nicely for Wemby and some Euro eyeballs.
  9. NBA acknowledges ratings are tanking…. We get Luka to LA and Wemby an allstar PG in 48 hours in two terrible completely lopsided trades. Lol
  10. Luka hasnt seensouth of 240 since his rookie season. Played last season at 260. Mavs said he was over 270 in preseason
  11. Some of this is by choice and government bans.
  12. How is Dalton K not at least a throw in? Mavs fans should boycott
  13. Only site i could find this classic http://www.culturepub.fr/videos/fedex-beef-jerky-intox-alimentaire/
  14. They made the request and then declined to convey a reason? Is that normal?
  15. Clark is going to have Swift show for one of her games this season is my guess. If the WNBA was smart they would be trying to get Swift on board in any capacity.
  16. ChickenSandwich

    Pizza

    Rec from this thread At Feral Pizza We’re Inspired by pizza in parts of the Northeast, our pies are baked longer for a darker crust & crisp. We believe that the dough is what makes a pizzeria’s pizza unique and flavorful, so our batches of dough are made using our 10 year old sourdough starter; that is then cold fermented for 36-48 hours. We scratch-make as much as possible in small batches for quality and to minimize food waste….from the dough, pizza sauce, Italian sausage, hot honey, ranch, baked goods, etc
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