Pictures to make your mouth water.

  • ATNO/TW
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Post 3+ Months Ago

Just for kicks, thought I'd start a thread about food pictures. Show us your favorite/best shots of food.
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Shrimp Kabobs
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  • George L.
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Post 3+ Months Ago

:D

Good idea, I will post something that will water the mouth.
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Post 3+ Months Ago

ATNO/TW wrote:
Just for kicks, thought I'd start a thread about food pictures. Show us your favorite/best shots of food.000_0359.jpg

The image no longer exists :(
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Post 3+ Months Ago

Think it might have got nixed in the server crash
Let's see if I can redo

//fixed
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Post 3+ Months Ago

Attachments:
triscuits-cream_cheese-dill_pickles.jpg

Triscuits, Cream Cheese, & Dill Pickle Chips

  • George L.
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Post 3+ Months Ago

I'm in the library now, and feeling really hungry.
  • mtg131g
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Post 3+ Months Ago

here you go some of the food shots that I have taken for a catering company in the last 3 weeks

http://applausecatering.blogspot.com

I hope you guys like them Warning do not look at them when your stomach is empty they can cause hunger!

mtg
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Post 3+ Months Ago

That's some good stuff there mtg
  • mantonino
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Post 3+ Months Ago

Image Image

and my favorite:
Image
  • mtg131g
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Post 3+ Months Ago

very nice use of depth of field there on the strawberry and cakes and the cheese cake it awesome

mtg
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Post 3+ Months Ago

mantonino wrote:
Image Image

and my favorite:
Image


wow, i feel like skipping breakfast now that i've seen them :lol:
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Post 3+ Months Ago

heading straight to dessert? ;) Sorry, I'm mainly a wedding & commercial photographer. When you're talking food, you get wedding cake & appetizers with me. lol
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Post 3+ Months Ago

I removed the duplicate post.

I particularly love the look of the bottom cake. I sure hope my bro has something like that at his wedding in October :lol:
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Post 3+ Months Ago

Eat your heart out. This was tonight's dinner
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Marinated - grilled -- chicken, rice and corn, served over fresh home grown lettuce
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Post 3+ Months Ago

would have been better with a slice of fresh cut tomattos hehe

the picture has too much green in it hehe needs some red maybe a sereis of fresh sautaed bell pepers that are yellow and red bell pepers and maybe a red onion in there too lol

OKAY your HIRED FOR MY COOK LOL!!!! was it good as it looks hehe

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Post 3+ Months Ago

That chicken looks delicious ... wow ...
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Post 3+ Months Ago

My roommate and I grilled chicken last night but it looked NOTHING like that, wow.
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Post 3+ Months Ago

we had HotDogs we made ourselves ... was damn delicious ...
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Post 3+ Months Ago

Funny part is it looks like it's got BBQ sauce all over it but it doesn't. I marinated it about 8 hours in White Wine, honey, vinegar, soy sauce, with garlic, terragon, thyme, salt and pepper.
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Post 3+ Months Ago

SB and MTg very nice photos taken, you can tell you know what you are doing :) Looks like you have some nice equipment too.
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Post 3+ Months Ago

Thanks and yes I read all the time and look at food magazines all the time and I pick them apart to see the elements of the photograph and i read from the site digital photography school website. I have learned with food that you need to have a fast lens to have a very small depth of field. I have a 1.4 that I have been very pleased with.

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Post 3+ Months Ago

Also helps to have a food stylist

http://www.shutterbug.com/features/1204insider/
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Post 3+ Months Ago

roje0913 wrote:
SB and MTg very nice photos taken, you can tell you know what you are doing :) Looks like you have some nice equipment too.


As much as i'd love to, i can't take the credit for the photos i think you thought i took.

The credit goes to mantonino. I just quoted his post which had his photos in it.
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Post 3+ Months Ago

Damn. Now i'm hungry now
  • neksus
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Post 3+ Months Ago

I'm not gonna lie - that chicken looks delicious.
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Post 3+ Months Ago

Using the same marinade I did these kabobs a couple days later.
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Prepped and ready
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On the grill
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Let's eat!
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Post 3+ Months Ago

Of course there's nothing like a good ol' burger, grilled zucchini(just picked from the garden), onions, and red bell peppers!
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Attachments:
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  • George L.
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Post 3+ Months Ago

My mouth is indeed watering.
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Post 3+ Months Ago

And the envy part of me is hurt :wink: I need one of those grills
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Post 3+ Months Ago

My mouth would be watering if it wasn't for the fact you've got mushrooms on it. Not a fan of Mushrooms.
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Post 3+ Months Ago

ATNO PLEASE STOP! I'M HUNGRY AND I HAVE NO FOOD WHATSOEVER!!!

lol those are good pictures, but I really am hungry... sucks that there is no food here :(
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Post 3+ Months Ago

heehee, just wait until I start messing with my new smoker.
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Post 3+ Months Ago

ATNO/TW wrote:
heehee, just wait until I start messing with my new smoker.

Have mercy on me please!

Oh wait... I work today at Subway and I get free subs there... phew I'm saved... somewhat.

Subway doesn't taste as good as the pictures look here.

Can't wait to see your pictures :P
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Post 3+ Months Ago

ATNO/TW wrote:
heehee, just wait until I start messing with my new smoker.

Smokers are AMAZING. We have one that doubles over as a grill, so we use it for charcoal grilling all the time.

Last year a bunch of all got together and got two smokers going... started at 7am with 4 racks of ribs in one and two pork butts in the other. Ribs, pulled pork, and beer... all afternoon.

Possibly one of the greatest days ever. :D
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Post 3+ Months Ago

I'll be doing a pork butt low and slow here soon. :)
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Post 3+ Months Ago

*drools*

Pulled pork is the sole reason man invented pigs.
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Post 3+ Months Ago

not so certain about that spork. Watch this video of my best bud's bacon wrapped pork loin and let me know if you still feel the same (for the record he also smokes the best pulled pork I've ever had in my life)

http://www.monkeysee.com/play/9834-how- ... -pork-loin
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Post 3+ Months Ago

Bogey wrote:
Oh wait... I work today at Subway and I get free subs there... phew I'm saved... somewhat.


I'm kinda jealous as i absolutely love Subway! Give me a Italian BMT anyday! :D

They are actually opening one up not far from where i live. Like 10 miles away, so i'm tempted to go in there when it opens in October, that's if i've not moved by then.
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Post 3+ Months Ago

lol, subway doesn't excite me anymore... ate too many subs there as I work but I still eat as I'm still hungry :P

I like Melts, SMoked Briskets and the Subway Club. Yum...

Hope you enjoy them :)
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Post 3+ Months Ago

You could, you know, use your cheque to buy food :P
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Post 3+ Months Ago

ATNO/TW wrote:
not so certain about that spork. Watch this video of my best bud's bacon wrapped pork loin and let me know if you still feel the same (for the record he also smokes the best pulled pork I've ever had in my life)

http://www.monkeysee.com/play/9834-how- ... -pork-loin

That was pretty impressive, although I'm going to call him out about that rum -- I've definitely seen it at our local liquor store :?

And Subway... ugh, I can't stand the place. Maybe it's different where you guys live but around here Subway subs are pathetic. They stuff them with lettuce and if you're lucky, you get some meat. Maybe. Also, I have three different friends who have gotten pretty damn bad food poisoning from Subway, all on separate occasions.

We have Quiznos (overpriced) and DiBella's (fantastic), both of which are far better :)
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Post 3+ Months Ago

The Subway here is awesome - actually, every Subway I've ever been to has been good. Maybe it's the whole Canadian thing :P
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Post 3+ Months Ago

I don't know what kind of SUbways you have at New York Spork, but here Subway is great. There was one subway here where I ordered a BLT (8 bacons :P ) and it tasted like poop, but other than that, I eat foot long subs everyday.

Spork, you make it sound like the Subway is choosing what kind of food you get... don't you choose? Like BLT... Spicy Italian or whatever?
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Post 3+ Months Ago

I feel kinda hypocritical here being that i directed this conversation in this way, but if you wish to talk about Subway then maybe start a new topic in GD or something. It seems unfair that the sole purpose of this topic has lost any importance.
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Post 3+ Months Ago

Hey, I was waiting for ATNO/TW's smoked food :P

When will that come?
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Post 3+ Months Ago

Well, I seriously took the weekend off from everything and went out to the lake (I turned my phone off and left my laptop at home *lol). Haven't even cured the smoker yet.
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Post 3+ Months Ago

Thought I'd add my beer-can-chicken cooked on a grill with charcoal.

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Post 3+ Months Ago

That looks great! My best bud does those a lot. I have yet to try it, but something I'm going to do very soon. Every picture I've ever seen makes my mouth water.
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Post 3+ Months Ago

It's a "can't go wrong" way to cook a chicken...and yummy too. :thumbsup:

If anyone is interested, I used a can of Yuengling with some rosemary added. I've got a special little rack that holds the can and the chicken, just to make sure it doesn't fall over.

//Even looking at my own pic, I want to reach out a grab that wing off of there. :twisted:
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Post 3+ Months Ago

I've got one of those racks :)
It's such an easy way to make deliciously tender chicken.
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Post 3+ Months Ago

mantonino wrote:
Image Image

and my favorite:
Image


Question to some of you gurus: These are some really nice photos. I just picked up a Sony Aplha 350. 14.2 Megapixels. How do I get photos like these! :) I know I have the resolution, but I'm wondering if there is something that is done in post-production to make them really pop. Not to be too critical, but some of the photos before these are nice, but they don't have that "professional" look and feel. What's the secret? Better lighting? Better lens? Photoshop?
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Post 3+ Months Ago

It's all about vivid colours (usually painted on) and very controlled depth of focus. Your resolution is meaningless unless you're posting these on a billboard ;)
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Post 3+ Months Ago

neksus wrote:
It's all about vivid colours (usually painted on) and very controlled depth of focus. Your resolution is meaningless unless you're posting these on a billboard ;)


So post production for the vivid colors? and depth of focus on camera?
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Post 3+ Months Ago

Thanks for the compliments on my photos - I do love some of the other images in the thread too though. :) I appreciate the words though.

Actually I didn't boost saturation much. I shoot neutral in camera and then just light it with off camera flash. The chocolate cheesecake (last image) is just an on-camera flash bounced off the ceiling with levels brought up and a bit of a contrast boost. No saturation in that one. The first was shot outdoors under a white tent - pretty easy to light that! :)

I shoot with a Canon 1D Mark 2 so my resolution, sensor and everything are top-level. I shot these all with a Tamron 28-75mm 2.8 lens that I ADORE. And I'm good in Photoshop. So I'd say "all of the above" to what makes a photo come together now for me. Start with lighting though - I could do *all* of this in camera with 5 more minutes per image.
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Post 3+ Months Ago

Thanks!
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Post 3+ Months Ago

That's some good stuff there mtg
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Post 3+ Months Ago

How about a refreshing lunchtime snack? Tuna Melt

Attachments:
100_0082.jpg

Here's what you're aiming for.
Copyright 2008 ATNO Productions



Here's how you make it and what you need.
For the tuna salad:
Two large cans of tuna of your choice
1 large stalk minced celery
1/2 medium onion minced
2 heaping tablespoons pickle relish
3 heaping table spoons real mayonnaise (to me if it isn't Hellman's it isn't real mayonnaise)
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Ingredients...
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Combine all ingredients...
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Butter your bread on one side, pile on the tuna and cheese of your choice...
Copyright 2008 ATNO Productions


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Grill like you would a grilled cheese until golden brown and cheese is melted...
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For variations add tomato slices, bread and butter pickles or other garnish of your liking.
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Post 3+ Months Ago

You know what? I'm gonna grab my camera and start fighting back here this week. It's just not fair to put us through this, lol
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Post 3+ Months Ago

spork wrote:
You know what? I'm gonna grab my camera and start fighting back here this week. It's just not fair to put us through this, lol


I agree with you spork, let's all unite and fight back! :bad-words:
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Post 3+ Months Ago

Pull out your best ammunition!

Promised you guys pics when I got around to using my new smoker. Here ya go!
Attachments:
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The chicken came first...(make a note of that when you get into the chicken/egg argument).
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Add a little spice rub...
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Fire up the smoker...
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4.5 hours later...
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  • spork
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Post 3+ Months Ago

We have that same smoker!
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Post 3+ Months Ago

Mine's a Brinkman. It's electric though. My girlfriend got it for my birthday at Home Depot this summer. Was surprised at how well it worked for being electric.
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Post 3+ Months Ago

Oh, well not quite the same then. Ours is charcoal. Looks pretty damn similar though.
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Post 3+ Months Ago

An electric smoker on for 4.5 hours must be a bit pricey on the bills is it not? would be using alot of energy.
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Post 3+ Months Ago

I wish I knew this thread was running, I made 2 racks of spare ribs on the BBQ last night!!!!
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Post 3+ Months Ago

Did someone say lasagna?
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Post 3+ Months Ago

:bad-words:
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Post 3+ Months Ago

...and I bet it was great for lunch the next day. :)

What kind of meat do you put in yours? I usually do some ground beef, some Italian sausage and some ground up peparonni.
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Post 3+ Months Ago

Well the recipe called for beef and Italian sausage, but I'm not overly fond of Italian sausage. If I'd have had ground venison I would have substituted it for the sausage, but this one was all beef. I had been making my own recipe for years but I found this on Food Network and watched Tyler Kennedy make it one day and had to try it. This was without a question the best tasting lasagna I've ever had or made. Even the local Italian restaurant, whose lasagna I really like, didn't come close. I'll only use this one from now on.

http://www.foodnetwork.com/recipes/tyle ... index.html

The only substitution I made was I didn't have basil so I used cilantro instead, and I added a bunch of sliced mushrooms. I also used half ricotta cheese and half cottage cheese instead of all ricotta. Otherwise I followed the recipe to the letter.
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Post 3+ Months Ago

I actually found it abit odd, when I was in America, I made lasagna the way I would make it here, we don't use the ricotta like you guys do in America, we make a white cheese sauce called bechamel sauce, which. You should try it without the ricotta and the bechamel sauce instead ATNO, I can promise you will love it, my lasagna was gone in about 1 hour and I made one as big as yours lol. All you do is instead of putting the ricotta where you have, you put the bechamel sauce sauce instead.

My recipe for bechamel sauce -

2 tablespoons of plain flour
2 tablespoons of butter
2 cups of milk

On high heat, Melt the butter and flour together, until its smooth, then add the milk gradually, once the sauce starts to thicken, add more milk, until there is no milk left, once the sauce is a nice thick consistency, add a few pinches of Parmesan cheese. Stir it til that is melted. I forgot to add, to add cracked pepper and salt to taste.

You can double the amount for a larger lasagna.

:D
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Post 3+ Months Ago

Our idea of lasagna is Americanized. Like most dishes imagrated here, they have their own evolution.

Divinyl wrote:
2 tablespoons of plain flour
2 tablespoons of butter
2 cups of milk


...add any salty meat and we call that "gravy". :D :thumbsup:
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Post 3+ Months Ago

Oh yeah! I remember that now, I had gravy kinda similar to that with Sausage in it at waffle house hahaha. We only have one kind of gravy here, and its brown and comes in several different flavours :)
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Post 3+ Months Ago

I do like bechamel, but it's been awhile since I've had it. Never thought about using it in lasagna. Honestly, I'm not sure I could replace the taste I love and have become accustomed to of the combined ricotta and cottage cheese to bechamel. I might challenge it some time though just to see the difference in flavor. I don't mind experimenting with new ideas.
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Divinyl wrote:
We only have one kind of gravy here, and its brown and comes in several different flavours :)


Technically, what you're describing is gravy - made from the juices of the meat. That's what we'd have with roasted meat. However, regionally in the US, there are several variations of so-called gravy which are all just bechamel (white sauce) flavored with bits of meat. Sausage gravy, red-eye gravy, sawmill gravy, etc.
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Post 3+ Months Ago

yep. common breakfast delight here biscuits and gravy like dM described.
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Post 3+ Months Ago

I had biscuits and gravy while over there and I must say I loved it! LOL. Never had anything like it in my life!
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Post 3+ Months Ago

Not good in ramadan!
:)
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Post 3+ Months Ago

just have to warn you all, I'm smoking baby backs for the Steelers game tomorrow. Pictures forthcoming lol

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